Saturday is Chef Matt’s final Saturday BBQ at The Halford and he’s going big! He’s cooking up a 22oz Ribeye Steak COWBOY STYLE (that means bone in baby). Coming with this colossal piece of cow is decadent potato gratin, grilled broccolini and a wild mushroom sauce. Oh…did I forgot to mention bone marrow? There is also going to be smoked bone marrow, perfect for smearing on top. Get in and get one of these bad boys soon.
Regan Long of Local Brewing in San Francisco has brewed a beer called In The Family. This beer is unique as it is brewed with Terpenes, which are the skunks wet hop oils that come out of the hops, in this case Cannabis. Read more about it in this SFEater article below.
https://sf.eater.com/2017/9/15/16310530/cannabis-beer-local-brewing-co-hops-pot-lagunitas
We’ve got it on tap! Come give it a taste.
Today we’ve conjured up a mean BBQ – Santa Maria style!
Smoked Santa Maria Tri-Tip with hella cheesy grits, grilled organic squash, So-Cal Pico de Gallo
We’ll be kicking it off around 1:00pm today.
It’s Saturday again, and you know what that means BBQ TIME at The Halford. This week we are going South of the Border for our inspiration. Our Sous Chef the one and only Jose “Tiger” Villegas has made some of the best tasting Chorizo I have personally ever had. This will be featured along with smoked pork spare ribs, Carne Asada marinated with jalapenos, cilantro & garlic and a favorite in the kitchen Joey’s Red Spanish Rice. Spicy, savory, hearty, robust these are just a few adjectives I would use to describe this meal. Get in and get one before we run out.
– Chef Matt
What is a sandwich? Studies have shown that it is really nothing more than simple food algebra or B+F+B=S (bread plus filling plus bread). Using this traditional ratio we here at The Halford Present to you:
THE BUZZED BERKSHIRE SANDWICH:
Our take on Aaron Franklin’s Legendary Tipsy Texan, this bad boy of sandwich contains over a half pound of sloooooow smoked Berkshire pork shoulder, homemade hot links, Joey’s delicious and fiery jalapeno coleslaw and drizzled with our tangy beer spiked BBQ sauce. You might not be able to pick it up, but you for sure won’t want to set it down.
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