My Philosophy on BBQ: Respect the MEAT!!

Preparation is critical! Before I ever light the fire, I go thru the process of preparing the meats and side courses. To me this is the best part, getting ready to create something special for someone. All meats are either dry rubbed, brined or marinated. I mostly use Oak, Almond or Fruit wood for the pits. In the smoke chamber I use sticks, chips and coal. The grills on the trailer are adjustable. I can set the grill right on the fire or move it up to 5 feet away, as the grill can easily hit 1,000 degrees.  When it comes to meat I always go for the big cuts (2lb+ Steaks, double cut chops (Pork and Lamb) as well as featuring Primal Cuts (Shoulders , Legs , Butts and Belly's) aka "Big Meats". Side dishes are easily accomplished on the pit or in the smoker. Vegetables love Fire and Smoke! On my site you will see options, not another limited BBQ menu. Remember, these are options, if there is something you don't see let me know. My calendar fills up fast so call Today!! Contact us at woodfiresmokebbq@gmail.com or 916-834-2876 TODAY!

Cow:

Steaks:	All Steaks are seasoned and grilled over wood for great crust and smoke infused flavor.
Tomahawk -	If you don't know what a "Tommy" is just ask! By far the most impressive Steak we do!
Rib-Eye -	Bone in or out!
Porterhouse -	Ask about our "Grown Man" cut! It will feed one big man or a party of 8!
T-Bone -	Always a favorite...incredible taste with roasted garlic parmesan paste!
Skirt  -	Looking for Tex-Mex or just big beef taste?
Flank -	This steak loves to be marinated for a day and then a quick trip over Big Flames!
Tri-Tip -	Popular today...but sometimes disrespected... you don't just throw it on the grill. Tri-tips love affection and with a quick sear and a smoke mine comes out tender as a baby’s bottom!
Fillets -	Fillets love hot fires...but not for too long ... The wood gives them a great char crust to go with their built in tenderness.

Roasts:

Brisket -	2 day marinade...then dry rubbed and smoked for 10- 16 hours with an hourly mop. Served with roasted peppers.
Prime Rib/ Standing Rib -	Smoked for hours and then finished over the wood pit for a gorgeous crust and finish!
Beef Rib -	Seasoned with a dry rub, and then slow smoked with a spicy glaze!!
Tenderloin -	Quick sear and a slow smoke make for a beautiful roast.

Lamb:

Racks...	Marinated in Buttermilk for 4 days then in peanut oil, 30 crushed garlic cloves, black pepper, rosemary, thymeand sage for 3 more. Q'd over wood or smoked.
Legs...	3-7 lbs legs bone in or out...Marinated in red wine, lots of crushed garlic cloves, black pepper, rosemary, thyme and sage...Smoked or grilled over wood.
Shoulders...	5-12 lbs brined in pomegranatejuice for 36-48 hours...placed in a pan with 50 crushed cloves of garlic and onions and smoked for 6-14 hours. Served over polenta...INCREDIBLE!!
Shanks...	No one shanks you like   WFS  !
Ribs...	Dry rubbed and covered overnight...then gently smoked for 2-3 hours.
Riblets...	Marinated in an Asian fish sauce for 12-24 hours then seasoned and smoked.

Pig:

Whole Leg...	A    WFS   specialty!     15-20   lbsof pork pleasure! Smoked with the skin on and bone in for 16-20 hours...Brined, injected with apple cider, brown sugar and spices.
Picnic Shoulders or Butts...	4 lbs and up ...Brined, injected, seasoned and smoked for 5-12 hours.
Double Cut Chops...	Brined or marinated, seasoned, seared over wood and then smoked.
Spare Ribs....	Dry rubbed overnight...smoked and glazed.
Suckling Pig...	Seasoned and smoked for hours.
Pork Bellys...	Asian, smoked or open pit...many delicious ways to do this cut!
Crown Racks...	Talk about presentation! Brined for 24-36 hours then seasoned and covered with garlic, rosemary, thyme, sage and black pepper paste. Smoked for 4-6 hours.
Tenderloins....	Boring! But I'll make them however you want!
Loins...	Brined, seasoned, seared and smoked.

Chicken:

Watch for Black chicken -	Nuth'n betta than   BLACK   Chicken!! Brined and seasoned a Cajun mix, then grilled over wood.
Whole -	Brined and smoked slowly for true great flavor.
Spatchcocked -	Brined and then grilled over wood for extra crispy skin.
Wings -	-- Double Teriyaki. Marinated over night then smoked, cooled, then marinated for 2 hours and then grilled over a wood fire. -- Anne’s Wings - Seasoned wings grilled over the pit and seasoned with garlic, butter n' green onions.
Pieces

Specialties:

Tacos -	-- Pulled Pork with horseradish coleslaw 'n chipotle BBQ sauce. -- Beef Brisket with cilantro, red onion 'n hot sauce. -- Shrimp with lime cilantro 'n red Fresno chili salsa. -- Pork Country Ribs - wood fired then braised in a red pepper chili reduction for 3 hours.  Served over garlic black beans topped with cilantro. -- Spanish Onion Salsa.
Wraps -	--Skirt Steak --Chicken --Shrimp --Black Beans and --Wood Fired Veggies--   Do them your way!
AiOli -	--Garlic.....add ginger and Fresno or Jalapeno Peppers. --Red Pepper with cilantro salsa verde. --Roasted Poblano Peppers, cilantro and lime.
Smoke Burgers -	Garlic Smoked Burgers with bacon, cheese and aioli... These burgers are a huge favorite! Served in a bun or a wrap!
Meatloaf -	A Secret Family recipe for over 90 years.  Ground beef, pork, bacon and zesty sauce…smoked for 2-4 hours. This meatloaf disappears faster than money!
CarneAsada	Beef, pork or lamb.
Polenta/Grits	Creamy and Tasty!! Polenta is very versatile!
Salads	Too many options---Let’s talk!
Chuck’s Planked Salmon	Chucks secret recipe…. Fresh Salmon on wood planks cooked over wood.

Appetizers:

Beans...	--BBQ Ranch….Ground beef, pork, onions, peppers and smoked! --Cannellini…Slow cooked. --Tracy's Green Beans... Blanched, cooled and sautéed with pine nut, parmesan, garlic, lemon zest and parsley gremolata.
Fries...	Garlic, Herbed or Pepper...Always a favorite.
Potatoes...	--Au-Gratin. --Smashed/Crisped Potato Balls --Italian Potato Cakes with garlic, parmesan, and bread crumbs.