Bonehead's Texas BBQ

gimme sum o' dem bones!

Bonehead's Texas BBQ is the brainchild of a Silicon Valley salesman who chose to do something he loved rather than continue to put up with the daily commute. As a hobby, Dave Roberson (aka Duroc) has been smoking for friends, family, churches, and large groups for 25 plus years. His first smoker was made from a 55-gallon drum, a stolen grocery cart, (he says someone else stole it, he just didn't know where to return it to—yeah, right, Dave) and a couple of lawn mower tires. Yep, he's a real bubba! 

All of our products are prepared fresh daily… well most of them. The cole slaw, tater salad and other salads are. But our meats take days to prepare even before they’re cooked. You see, we use rubs on our meats that we allow to soak in for up to 72 hours before they’re placed in the smoker. That’s what makes Bonehead’s different – we’re slow – low and slow smokin’. 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.

gimme sum o' dem bones!

Bonehead's Texas BBQ is the brainchild of a Silicon Valley salesman who chose to do something he loved rather than continue to put up with the daily commute. As a hobby, Dave Roberson (aka Duroc) has been smoking for friends, family, churches, and large groups for 25 plus years. His first smoker was made from a 55-gallon drum, a stolen grocery cart, (he says someone else stole it, he just didn't know where to return it to—yeah right, Dave) and a couple of lawn mower tires. Yep, he's a real bubba! 

All of our products are prepared fresh daily… well most of them. The cole slaw, tater salad and other salads are. But our meats take days to prepare even before they’re cooked. You see, we use rubs on our meats that we allow to soak in for up to 72 hours before they’re placed in the smoker. That’s what makes Bonehead’s different – we’re slow – low and slow smokin’. 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.

Answerin' Some BBQ-uestions

What is Tater Salad? Potato Salad. C'mon now...

Is your brisket “lean” or “juicy”? Brisket is a large piece of meat taken from the breast area of the cow.  These can range from 10lbs to 20lbs each. There are two briskets per cow. The lean cut of brisket is exactly that—a lean cut of the brisket. The juicy cut has much more marbling—which is fat. The juicy cut, like all beef, is generally much more flavorful but does have more fat in the cut.

Rare please? Folks, this just ain’t gonna happen. We smoke our brisket for a minimum of 15 hours and most often, 17 hours. This is a process that is required to create a wonderfully smoked piece of beef with a beautiful red “smoke ring."

Got Tri-Tip? Something else that ain’t gonna happen. This is a cut of meat marketed and developed for the California market. In Texas, we take this same cut of meat and grind it up for hamburger.

What’s gluten free? All of our meats, cole slaw, tater salad and house salads are gluten free.  The BBQ sauce is scientifically gluten free, however, we do use beer in the production of the sauce. Therefore, if you are allergic to gluten, do not eat anything we produce other than the meats, please.

How "hot" is the sausage link? Uh, yes, it’s hot. Hence the name. However, it isn’t all heat. It has a wonderful flavor as well. We use all beef sausages locally produced by Home in San Leandro.

Where is your beef sourced from? Harris Ranch Beef! We are the only independently-owned restaurant that purchases direct from Harris Ranch.  We use only Angus Choice beef and cook well over 700lbs each week.

Where is your chicken sourced from? We look for consistency in the size and quality of our chicken and spend a lot of time searching for the right product for you. That's why we get our chicken from various sources.

Where is your pulled pork sourced from? Our pulled pork is made with a very lean, but flavorful cut of pork that has not traditionally been used for pulled pork.  However, we find it tends to be a healthier, leaner cut of meat.  Our sources vary as we continually search for the best product available.

Where are your baby back ribs sourced from?  As with our pulled pork, we want to provide the best ribs we can get our hands on for you, therefore our sources vary.

Does the Tater Salad have any dairy? Yes, this traditional Texas favorite has milk in it.

What's in your cole slaw? – We have converted many people claiming they don’t like cole slaw. We use our own cole slaw dressing with green and purple cabbage and carrots. No mayonnaise here either folks. It does have dairy, egg and onions in the dressing.

What do you have that’s vegetarian/vegan? Yep, believe it or not, we were asked this. Well, it just so happens that our house salad, baked beans, beer, wine, soda and water are all vegan. Folks, we’re a BBQ restaurant! What do you expect?