Slow-Smoked Barbecue and Southern Cooking Arrive in the Gaslamp | Eater San Diego

"At the new Fourth Avenue Gaslamp location, Smokin J’s BBQ opened its largest restaurant yet in a 120-seat, 3,800-square-foot space redesigned by Mckenzie George that includes a large dining room and an 18-tap bar set up for sports-watching. Open Wednesday through Sunday at 11 a.m., the restaurant serves the spot’s signature smoked meats — brisket, pulled pork, St. Louis ribs, and chicken — offered in half-pound or pound portions, family-sized platters, and individual “TV dinners” with homemade sides like smoked succotash and slaw; those meats are smoked overnight in Poway on two 2,000-gallon offset smokers and delivered daily to downtown. With the larger footprint, chef Rick Daniels will roll out his fried chicken recipe and Southern specialties such as blackened catfish and blackened shrimp, plus fresh-baked cornbread and pecan pie. For Comic-Con, the Gaslamp space will temporarily become a Cluckin’ Bell pop-up July 19–23 — reviving a collaboration with boyworldwide — featuring staff in Cluckin’ Bell gear, an exclusive chicken-based menu, and themed drinks like eCola and Orang-O-Tang." - Candice Woo