Old-school traditional flavors at Primitive Smoke BBQ
Published - 07/11/17 - 01:39 PM | 4144 views | 0 0 comments | 29 29 recommendations | email to a friend | print
Hickory smoked spare ribs.
Hickory smoked spare ribs.
Pulled pork sandwich.
Pulled pork sandwich.
Smoked chicken.
Smoked chicken.
Primitive Smoke BBQ is bringing the taste of Texas to Pacific Beach — one slab of ribs at a time.

Open since Jan. 18, the new barbecue place at 1037 Garnet Ave. utilizes only the freshest ingredients from local producers and farmers, all-natural meats never frozen and smoked daily for maximum quality.

Co-owner Brandon Haynie said his smokehouse's name, Primitive, is apt.

“It's very traditional,” Haynie said of his barbecue spot, which is mostly takeout and busiest for dinner.

“It's by the pound, nothing fancy, just old-school barbecue.”

A Montana native, Haynie, who has a degree form Le Cordon Bleu College in Culinary Arts, and his business partner, chef Jermaine Spotwood, a graduate of San Diego Culinary Institute, got together and decided to bring there version of authentic barbecue to the beaches.

The culinary duo's menu focuses on traditional barbecue with their own take on classic comfort side dishes. All their sides, sauces and sandwiches are made in house from scratch.

Primitive prides itself on the high quality of its product.

“Our meat is 100 percent vegetarian-fed,” said Haynie. “It is smoked with real wood, hickory and peach, about 14 hours overnight in our top-of-the-line smokers.”

Primitive Smoke's “fall off the bone” menu is anchored by its pork spare ribs, brisket and pulled pork sandwiches. Other tasty treats include hot links, chicken and a primitive “cocktail” of pulled pork, bourbon baked beans and coleslaw layered in a cup.

“We do a lot of catering,” noted Haynie, pointing out his smokehouse is mostly take-out, seating only about 15.

“It's grab-and-go, the beach is only two blocks away,” added Haynie, noting his eatery is unique.

“We're just bringing a different spin on barbecue,” Haynie said, noting his establishment is open from 11 a.m. until they sell out.

“We sell whatever we've smoked the night before every single day until it runs out,” Haynie said, adding his smokers can handle about 460 pounds of meat a day.

Haynie urged customers to call ahead and order, the sooner the better.

“We get lots of calls from customers the day before requesting say six pounds for the next day, which is good because if you call the next day at 2 p.m., you're probably not going to get six pounds,” Haynie said.

Now that the Fourth of July has come and gone, Haynie said business has really picked up.

“The summertime crowds have definitely been crazy for us,” he said.  

Primitive Smoke BBQ

Where: 1037 Garnet Ave.

Hours: Tuesdays to Saturdays from 11 a.m. until they sell out. Closed Mondays.

Info: primitivesmokebbqsd.com, 858-230-7212.
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