Menu is based on traditional Texas-style barbecue, smoked over white oak for 13 to 14 hours.
Former executive chef and Slater’s 50/50 co-founder Brad Lyons is back in the barbecue seat with Meat Locker BBQ, a popular food truck found at events and breweries and also now popping up in the SDSU area.
The menu is based on traditional Texas-style barbecue, smoked over white oak for 13 to 14 hours. The meats range from brisket and pulled pork to ribs and peppered turkey with house-made barbecue sauce. Side selections include coleslaw, potato salad, and macaroni and cheese, recipes handed down from his mother and aunt.
Lunch is served in a casual picnic table setting from 11 a.m. to sell-out Monday through Friday.
Lyons is in the process of designing his Fairmount location (5981 Fairmount Ave., San Diego) into a full time patio-seating eatery, which includes a full kitchen where he smokes the meat.
On evenings and weekends, the Meat Locker food truck hits the road, where it rolls up regularly at breweries and special events. (619) 981-0484.