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Behind The Smoke: BBQ War Stories

May 19, 2017

John Bracamonte (@BrazenBBQ) of Brazen BBQ 





Ole Hickory Pits:

Weber Grills:

Del Mar BBQ Championship:

2011 SD Reader Article on John Bracamonte - Brazen BBQ:

- John Bracamonte - From KCBS BBQ Competitions to opening a BBQ restaurant in San Diego

- John talks his BBQ War Stories about his time being apart of a successful BBQ competition team

- Receiving 2nd overall in a Vegas BBQ Championship

- KCBS BBQ competition brisket and ribs

- In BBQ competitions, how to know exactly what the BBQ judges want to see

- Brad, John's business partner with Brazen, was a KCBS BBQ Judge

- Importance of checklists and staying organized

- What it's like missing turn-in times at BBQ competitions

- Knowing whether to compete in People's Choice or not...

- Keeping the wife happy as a restaurant owner... How do we do it?

- Stubbs BBQ in Texas:

- The hardest parts about opening up a BBQ restaurant, expectations and consistency

- How do we delegate tasks to staff when we (owners) want to do everything ourselves so we know the quality is good

- Saying “Yes” to Caterings when we shouldn’t (as restaurant owners)

- Talking all four competition meats: St Louis Spare Ribs, Chicken Thighs, Brisket, Pulled Pork

- Blacks BBQ Austin TX - Mr. Kent Black - Using brick smokers from World War 1 era

- The extremely tough first two months of opening up a restaurant and the never ending struggles that follow

- Address: 441 Washington St, San Diego, CA 92103

- Ask for John when you come in, he loves talking BBQ with everyone!

- Grab a taste of Brazen BBQ at the Del Mar BBQ State Championship

- Jet West Band (jingle in intro)

- Try Grande Ole BBQ in San Diego

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