Slater’s 50/50 co-founder and former executive chef Brad Lyons is back in his comfort zone for Meat Locker BBQ, an in-demand food truck at events and breweries that’s also now a semi-permanent pop-up in the SDSU area. Lyons, who studied at La Cordon Bleu, calls himself a “barbecue nerd”; in 2016, he began hosting Sunday barbecue dinners at his Ocean Beach home to perfect his barbecue prowess.
His menu for the Meat Locker BBQ is based on traditional Texas-style; smoked over white oak for 13 to 14 hours, it ranges from brisket and pulled pork to ribs and peppered turkey with housemade barbecue sauce. The chef’s mother and aunt contributed their recipes as a basis for the sides, which include coleslaw, potato salad, and mac and cheese.
Serving up lunch in a casual picnic table setting starting at 11 a.m. Monday through Friday until the meat sells out, Lyons is in the process of creating a more permanent patio situation for the eatery, which includes a full kitchen where he smokes the meat on-site. On evenings and weekends, the Meat Locker food truck hits the road, where it rolls up regularly at breweries or posts up at special events.