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Introduction
FAMILY, FRIENDS AND TRADITION. These are the things that barbecue means to us.
Growing up in a large farming family in Iowa, family gatherings were always a celebration of the land and its bounty. As a youngster, being able to stay up late with my uncles and older cousins to tend to the whole hogs being prepared for the next days feast was the equivalent of being served Thanksgiving at the adults table. Fond memories that carry me through today.
While living in Dogpatch in 1986, San Francisco not Tennessee, I would spend my Saturday mornings watching KQED cooking show. This was long before the Food network. One show was narrated by Tennessee Ernie Ford and it was a tour of legendary BBQ houses and interviews with pitmasters nationwide. It really grabbed my attention.
In the past, I had wondered why my BBQ was not even close to the BBQ houses I had eaten at. This show explained " low and slow;" and the use of woods in the smoking process. Immediately, I bought some oakwood , some ribs and located an old beat up Weber and began learning the indirect method of cooking. I was hooked! Ribs, brisket and pork shoulders were all done in that used cooker. Amazement was the only word to describe what was being done. Friends would reply in astonishment "You made this!"
While experimenting with sauces and rubs, I began crafting my own version of barbecue it was a journey in the making. Friends would have me provide it for parties and gatherings, even whole pigs were done on special occasions such as retirement parties and baby showers. I even did barbecue for my engagement party in 1988!
Over the years, I fine tuned my offerings and began competing in rib contests locally at the county fair. One judge while tasting my ribs exclaimed " OH. MAN!" while sampling my ribs. At that moment, I knew my journey would continue at the next level.
In 2007, I competed in the 2007 West Coast BBQ Championships and 2007 Red Hot and Real event. In 2008, we will compete in many events on the West Coast Circuit beginning in March. We will keep you posted with all event happenings. We are members of the National Barbecue Association and California Barbecue Association.
Oct 26, 2007 we purchased the Great American Barbecue Company in Alameda, Ca and began operating a full service restaurant with an awesome catering dept that fills the needs for many local business, organizations and personal catering for any event required. Our emphasis is on using the finest meats and ingredients for our barbecue, home made side dishes and made from scratch desserts. We shop daily at local purveyors for meats, vegetables and other ingredients for use in house. Artisan Barbecue is an old way of crafting meats that has no equivalent. We celebrate this philosophy daily in our preparations.
We have been thrilled at the response by customers and catering clients. Many new customers have been filing in and with great gusto. The biggest compliment we have is when a customer replies, " We will be back! " or " See you soon!"
The journey continues and you're invited to give us a try at our Alameda restaurant, or by having us cater your special event.
Hearty Regards,
HARRY STEWART
Growing up in a large farming family in Iowa, family gatherings were always a celebration of the land and its bounty. As a youngster, being able to stay up late with my uncles and older cousins to tend to the whole hogs being prepared for the next days feast was the equivalent of being served Thanksgiving at the adults table. Fond memories that carry me through today.
While living in Dogpatch in 1986, San Francisco not Tennessee, I would spend my Saturday mornings watching KQED cooking show. This was long before the Food network. One show was narrated by Tennessee Ernie Ford and it was a tour of legendary BBQ houses and interviews with pitmasters nationwide. It really grabbed my attention.
In the past, I had wondered why my BBQ was not even close to the BBQ houses I had eaten at. This show explained " low and slow;" and the use of woods in the smoking process. Immediately, I bought some oakwood , some ribs and located an old beat up Weber and began learning the indirect method of cooking. I was hooked! Ribs, brisket and pork shoulders were all done in that used cooker. Amazement was the only word to describe what was being done. Friends would reply in astonishment "You made this!"
While experimenting with sauces and rubs, I began crafting my own version of barbecue it was a journey in the making. Friends would have me provide it for parties and gatherings, even whole pigs were done on special occasions such as retirement parties and baby showers. I even did barbecue for my engagement party in 1988!
Over the years, I fine tuned my offerings and began competing in rib contests locally at the county fair. One judge while tasting my ribs exclaimed " OH. MAN!" while sampling my ribs. At that moment, I knew my journey would continue at the next level.
In 2007, I competed in the 2007 West Coast BBQ Championships and 2007 Red Hot and Real event. In 2008, we will compete in many events on the West Coast Circuit beginning in March. We will keep you posted with all event happenings. We are members of the National Barbecue Association and California Barbecue Association.
Oct 26, 2007 we purchased the Great American Barbecue Company in Alameda, Ca and began operating a full service restaurant with an awesome catering dept that fills the needs for many local business, organizations and personal catering for any event required. Our emphasis is on using the finest meats and ingredients for our barbecue, home made side dishes and made from scratch desserts. We shop daily at local purveyors for meats, vegetables and other ingredients for use in house. Artisan Barbecue is an old way of crafting meats that has no equivalent. We celebrate this philosophy daily in our preparations.
We have been thrilled at the response by customers and catering clients. Many new customers have been filing in and with great gusto. The biggest compliment we have is when a customer replies, " We will be back! " or " See you soon!"
The journey continues and you're invited to give us a try at our Alameda restaurant, or by having us cater your special event.
Hearty Regards,
HARRY STEWART
Contact Info
Address:
2009 High Street
Alameda
California 94501
United States
Alameda
California 94501
United States
Tel:
(510) 865-3133
Website:
http://www.greatbbq.com/
Offering
- Barbecue House
Hours of operation
| From | To | From | To | From | To | ||
|---|---|---|---|---|---|---|---|
| Monday | Closed | ||||||
| Tuesday | Open | 11:30 | 20:00 | ||||
| Wednesday | Open | 11:30 | 20:00 | ||||
| Thursday | Open | 11:30 | 20:00 | ||||
| Friday | Open | 11:30 | 21:00 | ||||
| Saturday | Open | 12:00 | 20:00 | ||||
| Sunday | Open | 10:00 | 20:00 | ||||
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