Evan D.
Google
Rainy days always spark my craving for good barbecue. While doomscrolling on Instagram from my couch, I stumbled upon a post about Union Barbecue setting up their food trailer kitchen at Birdsong Brewery. The menu was enticing. Holden Sasser, the owner of Union Barbecue and a North Carolina native, had ventured to San Francisco to share his family's NC BBQ expertise in the Bay Area before returning home to Charlotte. His background is rich in the restaurant industry, with his dad being involved and his uncle owning a farm that raises cattle, pigs, and other farm animals. He shared with me that he was brought up and trained by his family in the art of crafting the finest NC BBQ.
Union Barbecue employs a Texas-style direct heat barbecue pit with hickory wood, cooking their meats using the low and slow method. They add a Mexican twist to their New Style BBQ with unique flavors.
Unfortunately, by the time I arrived, they had already sold out of the ribs and brisket, which I was most eager to try. I opted for the Barbacoa Sando, accompanied by rajas con crema, an adobo BBQ sauce, pickles, and cilantro.
The flavors were exceptional, with the barbacoa being perfectly tender and melt-in-your-mouth delicious. I was initially concerned that the heat from the adobo BBQ sauce would be too much for me, but it had the perfect amount of kick. The pickles were a great touch, and the sandwich bun was wonderfully soft! I'm eagerly hoping to encounter Union Barbecue again soon.
Although they don't have a Facebook page yet, you can keep up with their location on Instagram at @union.barbecue.
