Our mission
Chef Josh firmly believes that BBQ is a tradition which has brought together one of the biggest American cultures we have seen. Throughout generations of great pit masters, BBQ remains one of the most distinct icons in the American food scene. Josh's vision is to redefine American BBQ once more by using traditional cooking methods with chef driven ingredients. He aims to deliver barbecue at the highest quality for an affordable price in a casual environment.
BACKGROUND
He grew up in the heart of Los Angeles living and breathing food. At a young age he developed a passion for cooking by going to his family gatherings, being inspired by the way his grandmother cooked in the kitchen.
After high school, he decided to pursue his career by going to a small local culinary school. While he was attending school, he started at the bottom working for fine dining restaurants and catering such as Melisse and Wolfgang Puck Group. Since 2010, he has been opening restaurants with SBE under his mentor Chef Daniel Elmaleh, opening different concepts such as Cleo and Hyde.
THE SMOKER
OUR METHOD
Wildfire uses a unique offset smoker which has been custom welded using a six hundred gallon propane tank with three quarter inch steel. The shape and thickness of the steel helps insulate and circulate the smoke. This technique has been used for centuries and creates a consistent result in Real American BBQ.
The only source of heat is through burning wood in the offset firebox. Typically in barbecue, the wood used is gathered by what is grown in the region. At Wildfire, we use red oak and almond wood which creates a unique flavor in our barbecue.
Our meats are slow smoked anywhere from 6 to 12 hours creating a perfect smoke ring and a nice bark on the meat. The slow smoke also helps render the fat of the meat creating a juicy and more tender end result.