ABOUT US

WHO WE ARE

I am a Bay Area native, born and raised in Marin County. In 2011, I moved to Akansas. It was here where I would develop a deep love for all things barbecue. Like many others I started on a small offset from a big box hardware store.

For years, it had been a fun hobby and we always toyed with the idea of taking it a bit more seriously. In the beginning of 2021, I got my first serious offset smoker from TMG Pits and started to sell Central Texas inspired barbecue to the public. From the response we received, it was obvious this hobby was starting to look more like an opportunity to share with others something that we love.We immediately got to work building our own small barbecue operation within the Bay Area.

The name Lone Mountain Barbecue is an homage to my mother and grandmother who both attended Lone Mountain College in San Francisco when it was an all-girls school many years ago.

We offer authentic Central Texas inspired barbecue for both pop-ups and catering within the state of California.

A full tray of brisket, ribs, sausage and turkey at one of our events.

about

MEATS

Our typical meat offerings at events

Brisket

Creekstone Farms choice brisket smoked over Oak, seasoned with bouillon, seasoned salt and pepper. Sold by the pound and half pound.

$38

Pork Spare Ribs

Creekstone Farms spare ribs smoked over Oak seasoned with seasoned salt and pepper. Sold by the whole and half rack, as well as plates.

$56

Beef Rib

Creekstone Farms beef ribs seasoned with seasoned salt and pepper.

$45

Pulled Pork

Duroc bone-in pork shoulder smoked for over oak. Sold by the pound and half pound.

$24

Jalapeno Cheddar Sausage

Brisket and pork shoulder mixture with jalapeño and cheddar. Sold by the link.

Turkey Breast

Oak smoked turkey seasoned with just salt and pepper. Sold by the pound and half pound.

$25

Whole Hog

A whole hog cooked over coals on our TMG Pits Roll Off. Mopped once done with our house made hog sauce and served with crispy skin.

Pork Steaks

1.5-2 inch thick pork steaks cut from a bone-in Compart Duroc pork shoulder. Cooked over coals on our TMG Pits Roll Off and mopped with our in house hog sauce.

Chicken Thighs/Quarters

Chicken thighs or quarters cooked over coals. Seasoned with season salt and 16 mesh pepper, then dunked in white sauce.

Crispy Skin Pork Belly

Compart Duroc skin on pork belly smoked on our 1000 gallon offset then crisped up over coals.

Garlic Beef Sausage

All beef sausage made with garlic and spices.

Beef Cheeks

Creekstone Farms beef cheeks smoked till tender then confit in tallow.

Pork Belly Burnt Ends

Compart Duroc pork belly smoked over oak, then glazed with our house made Apple Cinnamon glaze.

Pastrami

Creekstone Farms brisket cured for 10-14 days then smoked over oak.