Rosie’s BBQ & Smokehouse is a local food truck that offers family-style, slow-cooked Southern BBQ.
Chef Owner Karl Gregg has long been a passionate fan of traditional BBQ and was inspired by pilgrimages to the most famous joints in Central Texas a regular part of his food explorations.
Rosie’s BBQ & Smokehouse embraces the same attitude toward dining that’s built around the traditions of big table, family-style meals, sharing food with friends, and patiently slow cooking meats over wood smoke.
The name “Rosie’s” is intended to evoke the warmth of big family kitchens.
They partnered with 63 acres for their own specification of trimmed and hand cut brisket. 63 acres is a Southern BC brand of Angus cross raised feef hand cut by local craft cutters in the Fraser Valley.
I had a tasting of their delicious offerings which included:
- Smoked barbacoa beef
- Smoked beef links
- 4 am brisket slow-smoked in traditional Central-Texas style with salt and pepper using cherry, alder, and maple wood.
- Cornbread (inhouse made with chilies, honey, masa, corn)
- Mandys Smoked Patty Melt (63 acres chuck brisket patty, smoked and seared Texas burger sauce, onions, American cheese)
- Smoked Rossdown Farms Turkey
- Tortillas
My favourite was the Smoked Barbacoa Beef which is prepared as a marriage of Sinaloa Mexico and Texas-style, house-made fire-roasted salsa.
Find out their schedule online at their website. You can find them at local breweries and events.