The brioche bun was soft but not so soft that it fell apart when handled, and the amount of meat was well matched to the size of the bun. One of my pet peeves about BBQ sandwiches is the type of bread used (too soft, too dry, too bready) and the ratio of meat to bread. Tender brisket cubes were lightly sauced and piled high on a soft brioche bun. The ribs had good taste, not swimming in sauce, and were fall off the bone tender as you'd expect to find in most restaurants, but were a wee bit on the dry side. The brisket was moist and flavorful with good smokiness, with some lean and some fatty slices-very good! The pulled pork was moist and tender, and I think we detected a bit of vinegar flavor in the meat. We had a 3 meat combo of brisket, pulled pork and baby back ribs. The regular Tin Roof sauce was my favorite, I'd be happy to put it on my own barbecue at home (and you can buy bottles to go). Four sauces are served on the side at the table: the Tin Roof KC style sauce, the Hot Tin Roof KC style sauce with habanero, the Georgia Gold mustard-based sauce, and the Pig Candy sweet and tangy sauce (which seemed a lot more sweet than tangy to us).
Meats are cooked over hickory and apple wood. For those not wanting BBQ, there were a variety of burgers and Texas sausages served hot dog style, salads, soups, Brunswick stew, and chili.īarbecue meats include sliced brisket, burnt ends, pulled pork, baby back ribs, sausage link, 1/2 chicken, and wings.
#Sauced bbq and spirits plus#
The menu is quite extensive, offering barbecue plates, traditional barbecue sandwiches, specialty sandwiches like fried chicken, Cuban, brisket philly, and pastrami reuben, plus appetizers like sliders, jalapeno poppers, fried pickles, cornbread fritters, and nachos that incorporate barbecued meat. Orders are taken and served at the table. Livermore has a great downtown scene with lots of restaurants, bars and shops, and Sauced is located right in the heart of downtown in a big ~5700 square foot space with lots of indoor seating spread across the bar and dining room, plus outdoor patio seating across the front and around the side of the building for those warm Tri-Valley nights. My wife and I visited the Livermore location for lunch today and we were very happy with the whole experience, except maybe the parking, which can be challenging. It's run by cousins Barrett Jones and Brenden Scanlan with locations in Livermore and Petaluma, and they are preparing to open new locations in Walnut Creek and Downtown Sacramento near the Sacramento Kings arena that is currently under construction and scheduled to open in Fall 2016. In February of this year, I read an article in the San Jose Mercury News about a BBQ joint called Sauced BBQ & Spirits.
We offer the Pappy Van Winkle Collection, Buffalo Trace Antique Collection and Parkers Heritage Collection just to name a few.Additional locations: Walnut Creek, Sacramento, San Jose, Orange. Our list includes some of the most sought after bourbons on today’s market, which can, and more importantly do, sell for over $100 per shot. Aside from the usual alcohol offerings, Sauced features an extensive whiskey list, offering over 250 bourbons, whiskeys, ryes and scotches. We have an extensive beer selection that rotates frequently and represents local brewers including 9 of our own house beers. Our Southern-inspired cocktail menu focuses on unique libations featuring some down-home country favorites.
They complement our dishes and are some of the best sides you’ll find at any BBQ restaurant. Our side dishes are all freshly made in house with quality product. We don’t sauce our meats because true BBQ should stand on its own and a great sauce should complement it without being the headliner of the show. Our house made rubs complement each different type of meat we offer while bringing out that meat’s natural flavors. We use only high quality meats (never pre-smoked) and we are constantly looking for even better product to bring our guests the best BBQ around. All of our meats are smoked slow and low in large Ol’ Hickory smokers every day with locally sourced white oak wood. If you’re having a hard time understanding what that means, imagine Martha Stewart living in a barn with some awesome BBQ. We are a Southern BBQ restaurant with a “Hillbilly Chic” feel to it.
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