Smoke them if you got 'em!
Memphis-style BBQ in Atascadero
Slow-roasted and smoked pork, ribs and chicken from Chef Gregory Kalatsky, with a little Pacific Rim flair. Thursday to Saturday, until we run out.
How we size it
Pick your hog
Three sizes run through the whole menu. Plates come with your choice of side, baked beans or coleslaw. Add a second side for $2.00.
Piglet
4 oz pork
3 ribs
8 oz side
Porker
8 oz pork
6 ribs
16 oz side
Whole Hog
1 lb pork
12 ribs
32 oz side
Off the smoker
The pork that built the place
Our story
A lifetime in kitchens. Decades at the pit.
Chef Gregory S. Kalatsky is a graduate of the Culinary Institute of America, Hyde Park, New York. He has cooked at the Memphis in May World Championship Barbecue Cooking Contest since 1998, and it shows in every rack. Memphis tradition, Pacific Rim flair, and a simple rule: integrity, consistency and quality in every dish.
1997
Catering begins
1998
First Memphis in May
2024
The Smokehouse opens
Today’s board
Be sure to check the specials board
Not always available. When they are, you’ll find them in our online ordering portal with the other specials. Daily specials: we recommend preordering.
Come get some
6550 El Camino Real
We do catering too
And not just BBQ
From an intimate two-person sit-down dinner to a 400-person pickup party.
Take it home
Southwestern Flair
The seasoning on our ribs and chicken, developed by Chef Gregory in 2001, plus sauces from Gourmet Me Now.