7 New Local BBQ Restaurants in 1.5 Weeks

GREATER SACRAMENTO – 11-27-2018 (PRDistribution.com) — You heard right!  Former Franchisee Jared Katzenbarger, opened 7 of his own Side Burn BBQ and Brew restaurants in only a week and a half!  “I was going for 8, but it didn’t happen” Katzenbarger said.  “I am proud to be from Sacramento and bring a new local and fresh take on BBQ.” Katzenbarger elaborated.  “How did I do it so quickly?  Easy, most of the ingredients are just right down the street.”  

Side Burn BBQ and Brew is all about local, responsible, and farm to fork BBQ.  It’s BBQ with a California flare!  We use Certified Angus Beef from local cattle ranchers, free-range chicken, and we even use local bread and tortilla companies.  Yeah tortillas!  You ever had a BBQ burrito? 

Side Burn BBQ and Brew is everything California and more specially what Sacramento is all about…Locally owned small business, locally sourced and/or responsible products, and not at prices  that a traditional BBQ joint would charge.  Side Burn BBQ smokes all it’s meat on site everyday.  We even use local Applewood from California!  You gotta try the Jalapeño Applewood Smoked Bacon!  OMG!

Our 7 locations are Elk Grove, Natomas, South Sac, Rocklin, Auburn, Rancho Cordova and Folsom.  Grand Openings will happen at each location in December, where Side Burn BBQ will raffle $500 gift certificates, offer $2 Pulled Pork Sandos, and give away coupons and swag.  Check out our Facebook or Instagram for dates and times @SideBurnBBQ.  

Media Contacts:

Company Name: Side Burn BBQ and Brew
Full Name: Jared Katzenbarger
Phone: 916-546-4399
Email Address: Send Email
Website: www.sideburnbbq.com

For the original news story, please visit https://prdistribution.com/news/7-new-local-bbq-restaurants-in-15-weeks.html.

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About the Author: Carrie Brunner

Carrie Brunner grew up in a small town in northern New Brunswick. She studied chemistry in college, graduated, and married her husband one month later. They were then blessed with two baby boys within the first four years of marriage. Having babies gave their family a desire to return to the old paths – to nourish their family with traditional, homegrown foods; rid their home of toxic chemicals and petroleum products; and give their boys a chance to know a simple, sustainable way of life. They are currently building a homestead from scratch on two little acres in central Texas. There’s a lot to be done to become somewhat self-sufficient, but they are debt-free and get to spend their days living this simple, good life together with their five young children. Carrie writes mostly on provincial stories.
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