Bonehead’s Texas BBQ
Since 2007, Bonehead’s Texas BBQ has been smoking meats for friends, family, churches, and corporate groups. “We opened the restaurant in 2015 and continue to cater for up to 2,000 people,” owner Dave Roberson said.
All meats take days to prepare even before they’re cooked. The meats are rubbed with spices and marinate for up to 72 hours before being placed in the smoker. All meats are cooked at a very low heat and for up to 18 hours. “That’s what makes Bonehead’s different—we’re slow—low and slow smokin’,” its operators said. “We use wood fired smokers only—no natural gas or charcoal. We believe natural gas and charcoal leave a flavor that isn’t compatible to tasty food.”
Brisket is smoked a minimum of 15 hours; it’s a process that is required to create a wonderfully smoked piece of beef with a beautiful red “smoke ring.”
All side dishes, salads, and desserts are prepared fresh daily. Every Saturday is “Prime Rib Saturday.” Live music each Saturday and 1st Sunday of each month.
Online ordering is available as well as delivery.
3422 Mt. Diablo Blvd., Lafayette, CA, 94549
(925) 262-4227
boneheadsbbq.com
