SLO LIFE Oct/Nov 2020
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HEY BIG MAMA<br />
When I meet manager Kelly Ahumada at G. Brothers<br />
Smokehouse in <strong>SLO</strong>, she tells me her last name means<br />
“smoked,” which is a happy coincidence at this wellknown<br />
BBQ joint near Cal Poly. She introduces me to<br />
the owner, Leo Garcia, who explains the different styles<br />
they prepare, including Texas BBQ, Kansas City BBQ,<br />
and others. As for ribs, he says they go through about 150<br />
pounds of ribs each week.<br />
“Have you met Big Mama yet?” Ahumada asks me, and<br />
Garcia walks us over to a very serious looking smoker. I<br />
peak inside Big Mama and find several racks of dryrubbed<br />
ribs lounging there. Garcia tells me these ribs will<br />
be smoked four hours before being served; they won’t<br />
be sauced unless someone asks for it. I ask for it on my<br />
spare ribs, and take an order home with me. Sticky, tender,<br />
smoky, and sweet, the ribs go beautifully with two slices of<br />
Texas toast and coleslaw for lunch. >><br />
84 | <strong>SLO</strong> <strong>LIFE</strong> MAGAZINE | OCT/NOV <strong>2020</strong>
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