turned to barbecue because “it’s such an iconic American cuisine, and you can often find a lot of those smoky flavors in wine, so it pairs well.”
Wiesinger noted that his barbecue methods are inspired more by Southern traditions rather than the oak-grilled Santa Mariastyle. He uses wood smokers and housemade dry rubs on the meats, then takes a “low and slow” cooking approach.
Any sauces are put on afterwards or served on the side.
With smoked meats as a menu base, Wiesinger uses his classical training to put his own twist on things. An example of this approach is the towering presentation of the smoked pork bahn mi sandwich. It looks like a burger, but strongly delivers on all the expected Vietnamese flavors and textures.
Other popular items at Jeffry’s Wine Country BBQ are the Cobb salad with smoked chicken, the Sunday paella specials and the smoked tri-tip sandwich.
That tri-tip also finds its way into the creamy Paso Mac & Cheese Steak. It’s a dish that may forever change your standard of how macaroni and cheese should be, especially now that’s it’s made with fresh pasta from Etta Pastificio in Paso Robles.
Everything possible at Jeffry’s Wine Country BBQ is prepared from scratch, including the cured bacon for the BLT sandwich, the corn tortilla chips for the Brickyard Nachos and the jalapenocitrus aioli for the housemade just-thick-enough potato chips.
“We’re constantly looking for the best possible product,” Wiesinger said. “We want to be able to offer chef-driven, quality food in a casual atmosphere – in an approachable, community place.”