As Carey Bringle of Peg Leg Porker says, you don’t have to hate someone else’s barbecue in order to love mine. Pasatiempo Barbecue exists, at its core, to create and foster relationships through great food, great drinks, great music, and supporting others.
Our mission is built on 4 pillars:
- Community – Barbecue is best when shared with others. We aim to learn from those who have come before us, introduce others to great barbecue, techniques, or products, and develop relationships with our amateur and professional peers.
- Inclusion – No matter whether you look like us, think like us, eat like us, or vote like us, there’s a place for you at our table. We believe in bringing together, not dividing. Our slogan, “Curing Vegans Since 2019” was born out of one interaction with one customer that was essentially the figurative birth of our brand. It is meant as a cheeky representation of that interaction that provided us with validation and confidence that we could succeed with what we were doing (cured and smoked meats), not as an insult to others. If you’re a vegan or vegetarian, we will respect that, and offer non-meat options at catering opportunities.
- Giving Back – A central part of our business will always be giving back to those in need. ‘To whom much is given, much is required’ is in our core, and from time to time we will announce various initiatives to both give back and encourage our friends, family, and customers to do the same.
- Value – We strive to produce unique products using high-quality ingredients, to push culinary boundaries while at the same time respecting origins, to curate a shop that features like-minded products, and to shine a light on people, places, and products in the barbecue and culinary industry that are worthy of highlight. We believe that all of these provide our customers with a great value.
Philosophy
Our barbecue philosophy is that great barbecue doesn’t need anything else to make it better. The meat should be able to stand on its own. Like the brisket at Louie Mueller’s or La Barbecue. Like the ribs at Southern Soul BBQ or Peg Leg Porker. Like the hot links at Fox Bros BBQ or the beef ribs at Hometown Barbecue.
Like those barbecue titans, we don’t cover up bad barbecue with sauce and extras. That said, we believe that sauce and other items can serve to enhance great barbecue — to take it to another level. And that’s what we aim to do.
By developing sauces and rubs, and using products from those we know, trust, and like in the industry, we aim to complement the meat, not overpower it, and we try to create barbecue dishes that cross boundaries and cultural tastes