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   Santa Fe BBQ Company

By Bob Novak

A large group of us recently enjoyed a delicious luncheon in honor of Danny Gaulden and his wife. The group included two pit masters with several grand champions, a master judge, 2 certified experienced judges and some wives.

The restaurant is at 1305 Encinitas Blvd., Encinitas California, about 30 minutes north of San Diego. Nice clean cheery atmosphere. They use Olyler pit, all their smoked meats are cooked with times like competition cookers would do. Sides are made fresh twice a day.

Combo plates are varied and it is possible to get what you want. Ribs are cut in third slab portions. Rather then quarter slabs like other restaurants. We were hosted by Matt Deleone-General Mgr. and Rick Heidt-President. They are in a learning mode, but both agree, no sacrifice to quality for profits.


They have even installed a bank of Microsoft X-Boxes for the youngsters to keep them occupied and large screen Digital screen all over for sports and special events.

I had the pulled pork sandwich, tasty with hint of smoke, moist and tender, Ribs were properly cooked, tender and very tasty. They were out of chicken during our visit, but there is little doubt there would have been any difference in quality.

All there judged the food including sides very good and all agreed, they would return. We were allowed full access, the premises are spotless, and all employees regardless of position are involved in keeping the interior clean and inviting.

A great place in keeping with our traditions. Brisket cooked 18 hours the night before, judged a 9 by the 3 judges. All foods judged 9’s. Try it you will like it.

There is plenty of parking in the rear and a pleasant little outdoor dining area (patio).


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