BBQ FOOD TRUCK/CATERING IN THE EAST BAY/TRI-VALLEY AREA

Welcome to

The Art and Science of BBQ Food Truck and Catering

Our Story

Passion and Perfection

John "Bones" Melone has practiced the Art and Science of BBQ for nearly 30 years. Passion, excellence and obsessive attention to detail - qualities learned in the operating room as a general surgeon- inspire his practice of making mouth-watering BBQ.

Honing the craft

To create the ultimate BBQ, Bones got schooled. He studied all the BBQ books by the masters, travelled cross country to national BBQ conferences, and trained personally with the nation's top pitmasters . He is a certified BBQ judge. He won blue ribbons at the 2009 Alameda County Fair BBQ competition, and in 2010 he competed for $100,000 on BBQ Pitmasters. Since then he has constantly worked to refine his signature recipes, rubs and sauces to the point of ... perfection.

Style

With a deep understanding and respect for Old School traditions, Bones combines New School competition BBQ technique, with

international flavors, to create his original

West Coast BBQ style.

Starters

Let the crazy goodness begin.

BBQ'd Lumpia

North Carolina meets the Philippines in our Signature dish. Crunchy, deep-fried, filled with BBQ'd pulled pork, brisket or pulled chicken. Carolina garlic-vinegar dipping sauce. Oh yeah...you want this.

Chicken Lollipops

Herb/garlic brined chicken drumstick, house rub, bacon wrapped, applewood smoked, then glazed with our signature Passion-Orange-Guava sauce. Warning: can be highly addictive.

Garlic Bacon Bomb

AKA "Bacon Love": Italian sausage, crumbled bacon, garlic, Poblano pepper, wrapped in bacon, smoked, glazed. What's not to like, right?

Entrees

Smoked low and slow over hickory and fruit woods, using our signature rubs and sauces.

Famous Blue Ribbon Pork Ribs

St. Louis cut. Triple- mustard slather, house spice rub, Hickory/Cherry wood smoked. Lightly glazed with our Passion-Orange-Guava (POG) sauce

Reverse-Seared Beef Tri-tip

Injected for deep flavor, rubbed with our spice blend, slow smoked over Hickory wood, then seared to perfection. Served with house-made Argentinian Chimichurri sauce.

Competition Pulled Pork

Injected with POG juice, rubbed with our spice blend, smoked over Cherry and Hickory wood for 8-10 hours till it falls apart. Normally you gotta be a certified BBQ judge to eat pork this good...now you get to be the judge.

Competition Beef Brisket

Injected with seasonings for deep savory flavor, rubbed, smoked for 10-12 hours over hickory and fruit wood till perfectly tender. Competition style, but better.

1st- Place Chicken (bone in or pulled)

Herb/garlic brined, triple-mustard slather, rubbed with our spice blend, smoked over fruitwood, glazed to perfection with our signature POG sauce. 1st place County Fair.

Bacon Cheese Burger Dog

100% all-beef dog, wrapped first in beef then bacon, smoked, topped with cheese, Poblano-pickle relish.

Sides

Nothin' but Love...

Not Yo Mama's West Coast Potato Salad

Red potatoes, lemon-garlic aioli, avocado, cilantro, celery, onion. Recommended by 2 out of 3 judges on BBQ Pitmasters Season 2 episode 2.

How You Doin' Mac 'N Cheese

Bursting with tangy sharp Cheddar, Romano and Asiago cheeses. Garlic, onion béchamel. Crunchy panko topping. Like an old Italian Grandma from Brooklyn woulda made.