Meat Locker BBQ

Former Slater’s 50/50 Chef Debuts New Barbecue Spot | Eater San Diego

"I tracked down an in-demand food truck turned semi-permanent pop-up in the SDSU area where Brad Lyons — Slater’s 50/50 co-founder and La Cordon Bleu–trained chef who calls himself a “barbecue nerd” — has returned to his comfort zone with Meat Locker BBQ. The menu is traditional Texas-style, with meats smoked over white oak for 13 to 14 hours — brisket, pulled pork, ribs, and peppered turkey — finished with a housemade barbecue sauce; sides like coleslaw, potato salad, and mac and cheese come from recipes contributed by his mother and aunt. Lyons serves lunch in a casual picnic-table setting starting at 11 a.m. Monday through Friday until the meat sells out, is creating a more permanent patio and full kitchen to smoke on-site, and sends the food truck to breweries and special events on evenings and weekends." - Candice Woo