May 15, 2017

Meet Bryon Bettencourt of 2nd To None BBQ in San Bernardino

Local Stories

Today we’d like to introduce you to Bryon Bettencourt.

Thanks for sharing your story with us Bryon. So, let’s start at the beginning and we can move on from there.
I have always been a BBQ enthusiast at home as long as I can remember. I was always the guy that people asked to cook. I learned from my mother and a few other family members how to cook a lot of the sides used in the catering menu. A lot of experimenting and trial and error helped me to dial in my meat cooking techniques. I recently attended a BBQ cooking school at the home of the BBQ legend, Myron Mixon. I learned a lot, but most of all it was a vindicating experience, as I feel that the food that I put out there is on par (and in my opinion in some instances, better) with what they do. My company specializes in mobile BBQ, where we cook everything fresh, onsite. All of our sides are made from scratch right there at your venue. We have done parties from 15-500 and everywhere in between. We have been in business since 2013 officially, but I have been BBQing since I was around 15 years old.

Has it been a smooth road?
There are slow months (winter time) but the busier months tend to make up for it.

So, let’s switch gears a bit and go into the 2nd To None BBQ story. Tell us more about the business.
We do weddings, corporate events, family gatherings and other private events. All of our food is made onsite at the customer’s venue. We specialize in tri-tip cooked over an oak wood fire on a Santa Maria style trailered BBQ. Ribs, pulled pork and our BBQ chicken are also crowd pleasers. I am proud of our 5-star rating on yelp. Not many can say that.

How do you think the industry will change over the next decade?
BBQ is the cool thing to do at your rustic Pinterest wedding. It is currently the trend in wedding food, in my opinion. I see it continuing to be in demand for years to come, everyone has to eat.

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