A Tiny Barbecue Diner in Ventura County Hides Inside a Chevy Dealership | Eater LA

"Located inside a Chevrolet dealership in Fillmore and opened in April 2023, this two-person operation run by Randy and Ashlyn Balades aims to be a barbecue destination rather than just a highway pit stop. They make biscuits, jams, sauces, dressings and gravy on the premises using seasonal and local produce whenever possible, and even operate a hand-built, train-shaped outdoor smoker in the car lot behind a compact kitchen and a dozen four-top tables. Their smoked meats follow an elaborate, detailed process: the brisket (their top seller) is Harris Ranch beef that undergoes a 24-hour, multistep regimen — Randy says, “We lather it in Worcestershire and mustard first, and then, we do a heavy coat of pepper. That pepper sticks on there and creates a really good crust.” He then adds his own brisket seasoning, a combination of brown sugar, Lawry’s Seasoned Salt, onion, granulated garlic, and kosher salt; “We let it marinate overnight,” Randy says. “I put them in the smoker from 2:30 a.m. to about 5:30 p.m. When it passes a certain temperature, I add more tallow and then spray it with a combination of pickle juice, apple cider vinegar, and Worcestershire.” He wraps the brisket in butcher paper and lets it rest for three-and-a-half hours, and again wraps the brisket and paper in plastic wrap to steam in the warmer overnight; only then is it ready to slice and serve. When they opened they smoked three to four briskets (roughly 15 pounds each) a week; demand has grown to about 15, and briskets are smoked once or twice weekly depending on demand (they remove them from the menu in rainy weeks). Their tri-tip and pulled pork are also highlighted: Randy notes, “Tri-tip is a roast. You don’t throw it on the grill real quick,” and adds, “And I feel like ours becomes more tender because we smoke it at a very low temperature, which gets it that smoke ring, but it’s still super rare in the middle.” Tri-tip often sells out first at local street fairs, and pulled pork is presented as a tender option as well. Family and local sourcing figure into the operation — Randy’s father still owns a small ranch that supplies citrus, including oranges used in one of their three signature barbecue sauces — and the duo emphasize attention to service and plating (deftly sprinkled parsley, pink pickled onions, and shaved jalapeños topping some sandwiches, plus fresh-squeezed orange juice for mimosas) as distinguishing details. Their menu goes beyond traditional barbecue: items include brisket omelettes ($19) and stacked sandwiches ($22), Atlantic salmon and tiger shrimp that can be seared, grilled, or blackened, and a prime-grade New York steak used for steak and eggs ($22) and steak frites ($24) (the latter served with charred scallion chimichurri). They currently serve breakfast and lunch and offer catering plus a small selection of beer and wine, with dinner service planned in the future; operating hours are Tuesday through Sunday, 8 a.m. to 3 p.m., closed Mondays. With a quirky dealership setting and a focus on carefully executed smoking techniques, housemade accoutrements, and local ingredients, the operation is positioning itself as a bright spot along State Route 126." - Christine Ziemba