Comments on: Phat Matt’s BBQ http://bbq.isgoodfor.us/phat-matts-bbq/ Smoked meat in the Bay Area and beyond. Fri, 10 Sep 2010 15:48:29 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Michael B http://bbq.isgoodfor.us/phat-matts-bbq/comment-page-1/#comment-18719 Michael B Sun, 22 Nov 2009 22:18:49 +0000 http://bbq.isgoodfor.us/?p=149#comment-18719 Great News Phat Matt's BBQ has a restaurant located at 3415 Telegraph Ave. in Oakland, CA 94609. I loved it all hope you do too!!! Check out the website http://www.phatmattsbbq.com/ Congratulations Charlotte and Matt Great News Phat Matt’s BBQ has a restaurant located at 3415 Telegraph Ave. in Oakland, CA 94609. I loved it all hope you do too!!! Check out the website http://www.phatmattsbbq.com/
Congratulations Charlotte and Matt

]]> By: Charlotte Gonzalez http://bbq.isgoodfor.us/phat-matts-bbq/comment-page-1/#comment-10256 Charlotte Gonzalez Tue, 10 Mar 2009 15:27:22 +0000 http://bbq.isgoodfor.us/?p=149#comment-10256 Since I am one of the owner's of this business I would like to clarify a couple of things. We have a wood burning rotisserie smoker that we use to cook the pulled pork and brisket as these meats are labors of love and require anywhere from 8 hours to 18 hours to cook low and slow. We use a variety of woods to smoke our meats depending on what we are cooking, but no charcoal is used in the smoking process. The bags of charcoal that you noticed are to cook the tri-tip, chicken, links and hot dogs that we serve. We reheat the brisket, pulled pork and ribs on-site. Just one more thing, the vinegar sauce used in the pulled pork is a version of Lexington sauce (my own) and should you want more of this on your sandwich or a side of it, we will gladly provide it to you. I would love to be able to serve the pulled pork sandwich in the traditional fashion (with the vinegar slaw on top of the pork) but we've found more people here in California do not care for coleslaw. Thanks for the great review :) Since I am one of the owner’s of this business I would like to clarify a couple of things. We have a wood burning rotisserie smoker that we use to cook the pulled pork and brisket as these meats are labors of love and require anywhere from 8 hours to 18 hours to cook low and slow. We use a variety of woods to smoke our meats depending on what we are cooking, but no charcoal is used in the smoking process.

The bags of charcoal that you noticed are to cook the tri-tip, chicken, links and hot dogs that we serve. We reheat the brisket, pulled pork and ribs on-site.

Just one more thing, the vinegar sauce used in the pulled pork is a version of Lexington sauce (my own) and should you want more of this on your sandwich or a side of it, we will gladly provide it to you. I would love to be able to serve the pulled pork sandwich in the traditional fashion (with the vinegar slaw on top of the pork) but we’ve found more people here in California do not care for coleslaw. Thanks for the great review :)

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