The barbecue scene in San Diego has grown by leaps and bounds over the past few years. Many chefs have thrown hats into the ring each with their own flair and specialty.
At La Mesa’s The Pioneer BBQ, Executive Chef Tim Eylens honors his Indiana roots with fine meats smoked with White Oak in their Southern Pride Smoker and side dishes with a southern flair, collard greens and Bourbon Pecan Pie are just a few ways.
Growing up around his family restaurant, Eylens knew that he wanted to be a chef by the age of eight. At the age of 17, he had his first BBQ smoker and enjoyed learning how to smoke different meats.
After many years of working for a few different Cohn Family restaurants in San Diego, he decided to strike out on his own and got himself a traveling smoker trailer. He called David Cohn to thank him for everything the family had done for him and his family and David struck him a deal. Start a BBQ restaurant for us! That is how Pioneer BBQ began.
Pioneer BBQ meats include smoked meatloaf, house made hot links, prime beef brisket, smoked pulled pork, and baby back ribs. You can purchase meat by the pound or a feast that includes two to four side dishes, depending on the amount of meat purchased. Vegetarians can also enjoy The Pioneer BBQ with a plant-based Impossible Burger.
“In Indiana, I had a variety of influences including people who loved collard greens, and this has become a side dish that we offer in our menu,” Eylens said. Other popular side dishes are mac and cheese, mashed potatoes, brisket chili, and street corn.
There is a fun kids’ menu with Sloppy Joes. Too bad you have to be a kid to get one of these.
Bring your Valentine here for a special dinner with salad, three types of meat, three sides, and a choice of dessert- either the Bourbon Pecan Pie or the Banana Bread Pudding.
Check out the daily specials that offered all week long, including their version of Taco Tuesday. Go to thepioneerbbq.com/ for the menu and daily specials.
Located at 8622 Lake Murray Blvd, San Diego, CA 92119, (619) 825-7787, Weeknights are evenings only, 4-8 p.m. and weekends offer lunch and dinner opening at noon.
– Robin Dohrn-Simpson is a local food and travel writer. Reach her at: robindohrnsimpson.com.
