Oakhouse BBQ

05/19/2025

Bittersweet for us, but the Hunt family has some big changes in store for our future and our pride and joy smoker that helped build our brand and fill lots of stomachs is officially for sale! Here are the specs:

1,000 Gallon offset built by .scale in Texas. This is their Nomad trailer with all the bells and whistles: Santa Maria Grill, Stainless Prep Table, Live Fire Table with all the Accessories for whole animal cooking and every style of direct fire cooking, Wood Storage, Spare Tire, and even a few custom TurtleBox speaker mounts.

TYIA for avoiding unrealistic offers. You don’t see this high quality of pit for sale (used) all that often. DM if you’re interested and let’s find a number that works for us both. By far the best offset pit I’ve ever cooked on. Thanks for looking and please share this with anyone you feel may be interested. 🤘🤘

05/05/2025

Had a blast at our BBQ class this past Friday evening. We dove deep into all things brisket, talked a bit about our ribs and sausage, enjoyed a great meal together, and gave away some goodies to close out the night.

A sincere thank you to those who won silent auctions supporting various community events this year and to those who jumped on the last few spots to fill the class. For the many who reached out after we sold out, we will most certainly be doing more of these this Summer.

Tag yourself if you were there! Thanks again everyone. ❤️

04/28/2025

Happy Monday! I’m doing a 4-hour brisket class this Friday from 4-8pm in Rocklin. We’ll cover everything from brisket selection, trimming, and seasoning to the the full cook process including times, temps, placement on various cookers, wrapping (or not wrapping), how to know they’re done, slicing and the best part…..eating.

You’ll receive hands on instruction as well as 4 hours of Q&A and a complete Oakhouse meal with 2-3 meats, sides and banana pudding. :)

Cost for the class is $150. You’ll also get insight on our rib and sausage process. BYOB.

First 6 people who DM get the spots. Gonna be a beautiful evening and a ton of fun!!!

01/10/2025

Our good friends at have invited us to participate in their next home-chef event and we’re pumped to be a part of this. We’ll have a few of our menu items available along with several fantastic local chefs dishing out their bites as well. Come hang out. We will be serving straight off the pit with time to chat everything BBQ. 🤘🤘

01/04/2025

Lean with that drip! 🤘

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01/02/2025

11/22/2024

And now for the food!! 20 briskets, 16 racks of beef ribs, 38 racks of pork spare ribs, 12 pork butts, 200 jalapeño cheddar links, 60lbs of turkey breast, 25lbs of chicken leg 1/4s, and 3 pork bellies for line snacks - 8 full size trays of mac and cheese, 7 trays of beans, 8 trays of cornbread casserole, 3 trays of cucumber/tomato salad, 3 trays of potato salad, 4 trays of slaw, and 6 trays of banana pudding. AND….enough pickles, pickled red onions, pickled jalapeños and Martin’s Potato Bread slices to feed 465 people.

Best part about this….it’s Thursday after the pop-up and all dishes are clean.

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11/22/2024

Holly and I wanted to send a sincere thank you to our crew who helped make our pop-up this past Sunday our best one yet. We served more food to more people than we ever have and while the line was massive and the wait times were equally as massive, you guys executed beautifully and we truly couldn’t do what we do without y’all.

TX BBQ is all about family, and we think we have the best BBQ family you could have. Thanks guys! - Chris & Holly

*Not Pictured: Evie Hunt Robbie Wanamaker .05 Rich Breuer, April Wagner, Jessica Penney, Stephanie Hillenbrand

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11/15/2024

11/17/24 Pop-Up Menu Announcement!!!

48 hours from now the pits will be full and the line will be starting to take place, coffee will be brewing and the smell of a clean burning white oak fire will be filling Vernon Street in Roseville. Now’s the time to get your crew dialed in, start setting chairs aside in the garage and finalizing your Sunday lunch plans. This will be the single largest cook we’ve ever done, so come hungry!

As mentioned in a prior post, we will be using ordering sheets this time where you’ll fill out your order while in line and hand to our service staff when it’s your turn at the cutting board. Being familiar with the menu and what you’re ordering will be super important to help the line move as quickly as possible.

See everyone on Sunday!! 👍🏻

11/13/2024

Why don’t we do pre-orders for our pop-ups?

We get this question often. We love pre-orders and we’ll be doing more next year for sure. That said, we want to offer a true TX BBQ experience at our pop-ups that includes the line, cutting meat in front of you straight off the pit, and serving sides and desserts that were just prepared and out of the ovens. We’ve also been extremely fortunate to have sold out at every pop-up thus far, even turning people away who show up after we’re out of food. If we were to do pre-orders for our pop-ups, we’d have far less food for those who come to take in the whole experience.

This is also why we highly recommend you take advantage of the inside dining room, patio, live band and full bar this weekend. Not only will our line move materially faster with fewer to-go orders, you’ll also get a feel for how we will operate our brick and mortar restaurant when it’s up and running!!

Gonna be a great Sunday! See y’all soon. 🤘

11/11/2024

We’re less than a week away. Here are some tips and tricks for ensuring your experience waiting in line is as enjoyable as possible:

1) It’s going to be chilly. Dress accordingly and enjoy some coffee or morning beverages while you wait.

2) Bring camping chairs. This is by far the best choice you can make to improve your experience in line. We love seeing families and groups of friends playing card games and kicking back in chairs to make the time go by.

3) Don’t be shy. Make new friends with your line buddies. It’s fun, we promise.

4) Ask questions about the menu and have your order card completely filled out by the time you get to the service line. This will save a ton of time. We’ll have staff walking the line, answering questions and passing out order cards.

5) Expectations - whether you get in line early or show up after service starts, expect to wait 60-90 min. This is part of the experience of Texas BBQ. We cut and serve 100% of our meats fresh from the pits, nothing is reheated, sides are just out of the ovens, and fresh consistent food is what it’s all about. Access to a full bar and line snacks will absolutely help! :)

6) Earlier is better. We will run out of food around 3pm, maybe sooner. Our least favorite part of our pop-ups is seeing the faces of friends who have been in line a while only to hear that we’re out of brisket. We can’t guarantee that we’ll have food left at certain times, so please understand that if you get in line at 1:00pm and expect there to be brisket left by the time you get to the block, you may be bummed to find out that we’re sold out.

Thanks for reading all of this. We want your experience with Oakhouse BBQ to be as amazing as possible. Please comment below or message us if you have questions. See y’all in a few days.

11/09/2024

See y’all next week!!

Sunday 11/17/24
105 Vernon St, Roseville, CA
11am till we Sell Out

Randy Peters Catering & Event Center