Char-roasted tri-tip at Buckhorn Grill in Sacramento. The meat is marinated and hand-rubbed, char-roasted over an open fire and then oven-smoked to a medium-rare finish.
Char-roasted tri-tip at Buckhorn Grill in Sacramento. The meat is marinated and hand-rubbed, char-roasted over an open fire and then oven-smoked to a medium-rare finish. Michael Allen Jones mjones@sacbee.com
Char-roasted tri-tip at Buckhorn Grill in Sacramento. The meat is marinated and hand-rubbed, char-roasted over an open fire and then oven-smoked to a medium-rare finish. Michael Allen Jones mjones@sacbee.com
Bob Shallit

Bob Shallit

Insight on the Sacramento region’s business deals and deal makers

Will Buckhorn’s ‘California barbecue’ catch on in Texas?

March 25, 2016 4:00 PM

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About This Blog


Former Sacramento Bee business editor and columnist Bob Shallit came out of retirement to write a regular business column. He covers breaking news and insider tips from the region’s business and development leaders, drawing on his years of reporting and extensive network of contacts. Shallit spent nearly 30 years in the newsroom before stepping away from full-time journalism and has been traveling, writing and rowing crew in his leisure time. Contact Bob Shallit at bshallit@sacbee.com or 916-321-1017.