Brenden Scanlan has been known to sneak into the kitchen of The Salt Lick, a popular barbecue restaurant near Austin, Texas, just to see how “things get done.”
To most barbecue aficionados, that makes perfect sense. And Scanlan is nothing if not a barbecue savant.
As co-owner of Livermore’s Sauced BBQ and Spirits in Livermore, the Atlanta native has found a home, not only for showcasing his tasty briskets, ribs, pulled pork and burgers but for creating a higher-end restaurant that features live bands, trivia nights and one of the best bourbon bars this side of the Alamo.
The restaurant, opened three-and-a-half years ago, is so successful that Scanlan and his cousin and co-owner, Barrett Gomes, already opened a second Sauced in Petaluma and are in the process of opening a Texas-sized, 9,100-square- foot third sibling in Sacramento.
It’s no secret that barbecue restaurants are big these days, and not the rickety little shacks Scanlan grew up with in Georgia.
“We wanted to offer an experience,” said Gomes, whom Scanlan credits with bringing in the idea of bourbons, scotches and other spirits to the restaurant’s bar, which is usually jam-packed on weekend nights.
But the heart of the restaurant is its barbecue, all cooked on “Ole Hickory,” a well-used SSJ rig that turns out the large volume of meat that feeds the busy restaurant.
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The most popular dishes, according to Scanlan, are the Burnt Ends (from the beef brisket) and the Pulled Pork sandwiches, but everything on the extensive menu is interesting, adding a little bit of California imagination to the food’s southern roots.
Take some of the appetizers and sides, such as the Bumpkins, barbecued egg rolls loaded with brisket, pimento cheese, sautéed onions, roasted poblano peppers and smoked corn, served with chipotle blackberry barbecue sauce.
Then there are the Rednexican Nachos, with a choice of smoked barbecued meat stacked high with poblano queso, black beans, smoked corn, fresh jalapeno and a cilantro garnish, drizzled lightly with the famous Tin Roof barbecue sauce.
Then there are the famous Tot-tas, tater tots loaded with melted sharp cheddar, bacon jam, sour cream, jalapeno and chives.
“Sides shouldn’t be an afterthought,” Scanlan says, citing the popularity of the grits, mac and cheese and sweet potato casserole.
Then there are wings, burgers and the famous “dawgs,” such as the Steve’s Slaw Dawg, a smoked sausage link topped with Swiss cheese, house mustard, slaw and onions. Or the Junkyard Dog — smoked sausage link smothered with brisket chili, sharp cheddar cheese, red onion and fresh jalapenos.
For burger lovers — and Elvis Presley fans — there is The Runny Elvis, a one-half-pound Angus beef patty topped with a fried egg, Applewood bacon and … peanut butter and jelly. That’s a hunk of burning love right there.
Sauced also offers an array of salads and the signature homemade sauces — including the popular Tin Roof and Pig Candy — liven up any and all the dishes.
Surprisingly, neither Scanlan nor Gomes had any restaurant experience before diving into Sauced — they both just had a love of barbecue. Gomes, who grew up in Pleasanton, knew that the Livermore area was growing, and that opening a restaurant there would be a good idea. It became the cornerstone of the revitalized Livermore downtown, right next to the Bankhead Performing Arts Theater.
“Growing up, I watched my mom barbecue on one of the big green egg-shaped charcoal things,” Scanlan says. “I tried a lot of different barbecues, and after a lot of practicing, I finally mastered a brisket. It’s always said, someday you just get it.”
He and Gomes entered many competitions and “did a lot of reading,” but the inspiration comes from the heart — and the belly. And the results are worth it.
“These days, I’m more worried about getting sleep than making a profit,” Scanlan says.
And he’s not ribbing you.
Cuisine Scene takes an insider’s look at Tri-Valley restaurants and the people behind them. To comment, or suggest a restaurant, email Editor Simar Khanna atskhanna@bayareanewsgroup.com.
IF YOU GO Where: 2300 First St., Livermore. 925-961-1300. www.saucedbbqandspirits.com
Hours: 11 a.m. to 10 p.m. Monday to Thursday (kitchen closes at 9 p.m.). 11 a.m. to 1 a.m. Friday and Saturday (kitchen closes at 10:30 p.m.) 9:30 a.m. to 9 p.m. Sunday.
Prices: $4-$29.99. Beer, wine, full bar. No tipping policy as of Dec. 28: A Service Charge will be added to all orders instead.
Something extra:
Sauced Pimento Cheese Sauce
INGREDIENTS (Makes one quart)
3 lbs. cream cheese
2 tsp. Kosher salt
1 tsp. black pepper, ground
2 tbsp. House Rub
(a selection of garlic, salt and other spices that can be used on barbecue meats)
2 cups Pepperjack Cheese (shredded)
3 cups Cheddar Cheese (shredded)
1 can pimentos (drained, diced to “)
1 cup mayonnaise
INSTRUCTIONS
Place the cream cheese, salt, pepper and house rub into a mixing bowl. Mix for approximately 2 minutes or until cheese is softened and spices are incorporated.
Place the other cheeses, pimentos and mayonnaise into a clean stainless steel mixing bowl and mix thoroughly. Add cream cheese mixture to the bowl and mix until all ingredients are incorporated.
Transfer to a storage container, cover and refrigerate. Can be used as a topping for nachos, on meats and as a dipping sauce.
Something extra:
Sauced Pimento Cheese Sauce
INGREDIENTS (Makes one quart)
3 lbs. cream cheese
2 tsp. Kosher salt
1 tsp. black pepper, ground
2 tbsp. House Rub (a selection of garlic, salt and other spices that can be used on barbecue meats)
2 cups Pepperjack Cheese (shredded)
3 cups Cheddar Cheese (shredded)
1 can pimentos (drained, diced to “)
1 cup mayonnaise
INSTRUCTIONS
Place the cream cheese, salt, pepper and house rub into a mixing bowl. Mix for approximately 2 minutes or until cheese is softened and spices are incorporated.
Place the other cheeses, pimentos and mayonnaise into a clean stainless steel mixing bowl and mix thoroughly. Add cream cheese mixture to the bowl and mix until all ingredients are incorporated.
Transfer to a clean storage container, cover and store in refrigerator. Can be used as a topping for nachos, on meats and as a dipping sauce.
By Peggy Spear, Contra Costa Times.