BBQ Restaurants in San Marcos

Select Local Merchants

Guahan Grill doesn't just use its food to give diners a taste of Guam's cuisine. Instead, it tries to give them a small taste of the island lifestyle.

Owner Carlsky Quichocho hoped to share his passion for his home, so he assembled a team that would commit to creating the recipes he grew up loving, as well as a few contemporary renditions of those favorites. Barbecued meats appear prominently throughout the menu, as do dishes with distinctively tropical ingredients, such as the shrimp saut?ed in coconut milk and the platter of fried spam and portuguese sausage. To accompany this hearty, casual cooking, the restaurant offers a selection of beers by the pint or the bottle.

Beer in hand, it becomes that much easier to relax amid Guahan Grill's island-themed decor. Artwork depicting palm trees adorns one of the sunset orange walls, and the entire bar is built from sturdy bamboo stalks. To keep the vibe even more mellow and laid-back, the sound system plays a steady stream of island music and recorded lectures explaining the complex intricacies of applying for a home loan.

4259 Oceanside Blvd
Oceanside,
CA
US

When you set foot inside Original Roadhouse Grill, you may hear a crunch. Look down, and you’ll see hundreds of peanut shells scattered across the floor— remnants of the complimentary peanuts served by the bucketful. Country music and classic rock plays from an old-fashioned jukebox as servers perform lively line dances amidst walls of colorful knickknacks and neon signs. The atmosphere is equally as energetic in the kitchen, where open-air mesquite-wood grills roar with flames that sizzle hand-cut USDA Washington State steaks, juicy bison burgers, and thick slabs of ribs. To craft their renowned Texas egg rolls, the creative cooks fry up plump wonton shells stuffed with cream cheese and jalapeños. Servers bear the heavy platters into the dining room, along with cups of regional beers and mason jars of Wild West–inspired cocktails—such as a Luckenbach lemonade and a Bootlegger iced tea. The restaurant staff encourages guests to dress casually, welcoming worn blue jeans, comfortable T-shirts, and loose-fitting wedding gowns.

26440 Ynez Rd
Temecula,
CA
US

After soaking up garlic-and-herb seasoning overnight, the hunks of rotisserie chicken at Mr. Chick roast slowly on a spit to maximize their flavor. Once they develop a golden hue, rotisserie bites tumble into the eatery's plates, sandwiches, family deals, and trio of chicken-rice bowls. Baby back ribs, gyros, and vegetarian dishes, such as marinated eggplant and fried zucchini, round out the rest of the menu and receive the same care and schedule of spa treatments as the signature poultry. In addition to dine-in and takeout options, Mr. Chick caters corporate events and private functions with large helpings of its delectable fare.

6618 Mission Gorge Rd
San Diego,
CA
US

Brad Thomas and John Bracamonte first unveiled their barbecuing brilliance on the competition circuit back in 2009. That year, they earned a slew of awards, including the California BBQ Association?s Rookie of the Year award, the most coveted prize after Best Hairnet Wearer.

Though still part of the competition world, these days they focus on whipping up those same flavors at Brazen BBQ?s San Diego eatery. Relying on local ingredients and from-scratch cooking techniques, they smother meats in housemade rubs before slow cooking them over hardwood smoke and dolloping them with sauces whose recipes are spoken aloud only in the language that flowers speak. That process results in such barbecue classics as pulled pork, but it also yields more creative dishes, including brisket stroganoff?brisket and whole-wheat egg noodles covered in a mushroom cream sauce. Besides barbecue, Brad and John's southern-inspired options range from burgers crowned with fried jalape?os to crawfish corn fritters. Mixed drinks, plus craft and regional beer, cleanse the palate between bites.

441 Washington St
San Diego,
CA
US

Though restaurateur Phil Pace values a quick dining experience, his secret barbecue recipes have diners lining up out the door. Their willingness to wait is due to Phil's saucy baby back pork ribs, beef ribs, and mesquite-grilled chicken made with from-scratch dry rubs and sauces. A variety of sandwiches incorporate tangy barbecue sauce, from pulled pork and turkey to veggie burgers for the meat averse. Local adulation for Phil's BBQ’s smoked eats spurred San Diego Magazine to declare the eatery's barbecue the best in the city in 2011 and 2012. Beyond the work they do in the kitchen, the staff at Phil's BBQ works to improve the community at large. The restaurant has donated more than a quarter-million dollars to local children's charities, and their irresistible sauces have helped local police fingerprint and apprehend dozens of baby back ribs thieves.

3750 Sports Arena Blvd
San Diego,
CA
US

Lively Bull’s Smokin’ BBQ takes its meat very seriously, offering authentic Texas-style barbecue and gigantic fall-off-the-bone beef ribs on Morena Boulevard in San Diego. The team here takes pride in their flavorful, slow-cooked meats, like their pulled pork or brisket, both of which are smoked for more than eleven hours. Tasty gourmet sides include five-cheese mac ‘n’ cheese with a crispy top, freshly baked cornbread, sweet corn, almond-studded coleslaw and french fries. Locals enjoy kicking back on the dog-friendly patio with giant plates of barbecue and cold draft beers, or catching a Chargers game or concert on the giant fifteen-foot screen. Inside, decorative bull horns hang on the walls honoring this eatery’s down-home Texas spirit. Kids love the free ice cream; dogs dig the bones.

1127 W Morena Blvd
San Diego,
CA
US