IMG_0275.JPG
IMG_0548.jpg
11667295_956960627680797_7871610105513493018_n.jpg
IMG_0275.JPG

Traditional Texas BBQ


Voted Best BBQ in the East Bay

SCROLL DOWN

Traditional Texas BBQ


Voted Best BBQ in the East Bay

 

A Destination

Like any traditional smoke house, its not fancy it just tastes really good. The shop is chef owned and chef run and we guarantee the ingredients are fresh, local, and never frozen. A place for good food and good people.

 
IMG_0548.jpg

catering


BBQ makes everyone happy, order some Q today, drop off or onsite catering available

 

SCROLL DOWN

catering


BBQ makes everyone happy, order some Q today, drop off or onsite catering available

 

Everything at Smokey J’s is made in house, only the bread has gluten, and everything is dairy free. From our sauce to the sausages, there are no preservatives or frozen products.

 All of our meat is cooked fresh daily. The brisket is smoked for 18 hours and we buy a whole local pig to use for our signature pulled pork. We make our own links using fresh beef, pork, and fat trimmed from the brisket, they are spicy and delicous.

This is traditional Southern cooking where the food is respected, from bones to stems nothing is wasted.

Smokey J offers a variety of catering styles to best fit your party no matter how big or small. For buffet style catering, or a Texas pig roast please take a look at our onsite events page. For drop off of platters or trays go to  catering delivery. We are happy to cater your wedding, corporate event or birthday party.
We can assist with any special dietary requirements.  We have many excellent vegetarian dishes including mac and cheese with house smoked cheddar. Our sauce, meats and most of the sides are completely gluten free, and as always we try to use only the freshest locally grown produce and meats.

11667295_956960627680797_7871610105513493018_n.jpg

the pitmaster


SCROLL DOWN

the pitmaster


Joshua Kemper

Chef Owner

 

Joshua Kemper was born in Bryan, Texas on a grill. Shortly thereafter his parents moved to Berkeley where he became a proud Berkeley High graduate. Never one to shy from work he started his career in food on a fishing boat at the tender age of 14. By 18 he had become a dishwasher and developed a love of cooking. He graduated from the culinary arts program at DVC College in Walnut Creek. Quickly working his way through the ranks, he became one of the youngest Sheraton Banquet Chefs by the age of 22. Soon his career went international, opening restaurants for hotels in Thailand, India, and Australia. He was Executive Chef working with a staff of over 50 by the age of 26. Praised for his beautiful presentations and flare for grilling, he flourished at 5-star resorts such as Le Royal Meridian and the Taj Lands’ End. After working abroad for over 10 years alongside celebrity chefs such as Michele Nischan, and Morimoto he decided to come home and try his luck with American BBQ.
Josh’s time abroad gave him a real appreciation for everything American. Traditional BBQ is unknown throughout the rest of the world. As an American chef, he was constantly facing the derision of his European peers. “What can Americans cook? Hamburgers?” Digging deep to his Texas roots and being born on a grill, he didn’t cook burgers, he cooked the Q! Nobody had ever seen anything like it. “It took some time convincing the hotel butcher that I wanted the ribs over the tenderloin.” “But we just throw those things away are you sure that’s what you want?” Eventually it was decided that when it comes to cooking pork, Americans are the masters.
Now that he’s home, his mission is to bring the classic American Q-House to the Bay Area with panache. “Serving good, affordable, traditional food in a friendly communal atmosphere is what it’s all about. Smokey J's is a place for friends and neighbors to meet and enjoy a small slice of Americana. Everything from our sausages to the sauces is all made in house. All of our meat is top quality and cooked fresh daily in the smoker out back.”