He fell in love with BBQ and spent years cooking and studying art and science in his backyard, eventually launching a BBQ team competition in the Atlanta area. Ok, a lot of years ago Brenden acquired a ceramic smoker, which he swears by, called the Big Green Egg (ask him about it, and he’ll probably have you buying one before you leave the restaurant). ![]() Sauced BBQ Spirits was born on Apin downtown Livermore, California.īarrett bet at that moment, as long as you don’t fall asleep, you’re wondering how the barbecue came to be. Several years later, that’s what they did. At the beginning of the 30’s (still 2,500 miles apart), it was time to stop dreaming and turn their passion into reality. Yes, that means he’s been to countless NASCAR races, and he certainly owned a pair of Wranglers at some point. The owner was raised in Pleasanton, California, while Brenden was raised in Atlanta, Georgia. They were both born in 1979, and while they grew up on the opposite side of the world, they remained loyal to each other. ![]() Frankly, Brenden loved to cook, and the owner loved to eat things never changed. ![]() They want each of their guests to become part of their extended family and to walk out of their doors with a memorable experience and a full stomach.īrenden (cousin) and the owner (Barrett) have been dreaming of owning a restaurant since their early college years. Their goal at Sauced is always to provide excellent food, creative cocktails and an unrivaled southern charm and atmosphere. Sauced BBQ & Spirits is so happy to have the chance to bring real BBQ to Northern California.
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