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About this Business
From Our Editors
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.
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 coat meats with housemade rubs before slow cooking them over hardwood smoke 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 jalapeños to crawfish corn fritters. Mixed drinks, plus craft and regional beer, cleanse the palate between bites.