{"id":57126,"date":"2021-02-22T09:21:10","date_gmt":"2021-02-22T15:21:10","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=57126"},"modified":"2026-04-06T12:50:03","modified_gmt":"2026-04-06T18:50:03","slug":"s-a-barbecue-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=57126","title":{"rendered":"S-A Barbecue – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"<\/a>
Tin Can Alley, the Home of S-A BBQ<\/figcaption><\/figure>\n

London-based restaurant critic Jay Rayner makes barbecue sound a bit like a scientific process: “the long, virtuous interplay of fire, smoke and time on cow and pig muscle fibre; who sees only joyous caramelisation and the deep flavours gifted by the Maillard reaction, when heat says hello to amino acids and natural sugars and they all get along famously<\/em>.” \u00a0He’s actually quite right, but most of us got enough chemistry formulas in high school. \u00a0 We recognize that at its most basic, the formula for barbecue is expressed much more simply: meat plus smoke plus time plus (or minus) sauce equals delicious bliss.<\/p>\n

Okay, my formula only sounds simple. \u00a0Mastering the art and science of “low and slow” actually takes a long time and extensive practice, often fraught with trial and error at the expense of ruined meats. \u00a0Speaking from personal experience, not all of us have the patience or aptitude to smoke meats people actually want to eat much less to become pit masters. \u00a0It’s a true trial by fire that shouldn’t be undertaken by the faint of heart or devoid of talent. \u00a0Survey the Duke City barbecue scene and you might conclude that baptisms by fire and smoke hasn’t exactly churned out a phalanx of talented pit masters.<\/p>\n

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S-A BBQ at the Tin Can Alley<\/figcaption><\/figure>\n

My friend \u00a0Howie \u201cthe Duke of the Duke City\u201d Kaibel<\/strong><\/a>, Community Director for Yelp laments that “historically, barbecue has miserably failed to impress in Albuquerque. The best I’ve ever had has come out of food trucks and Texas franchises<\/em>.” \u00a0 So, when he raved about a barbecue joint that “cooks up the real deal and smothers everything in sauces and nacho cheese and cold red cabbage so good you’ll be lickin’ all of your digits<\/em>,” we had to check it out. \u00a0The barbecue joint of which he waxed eloquent is S-A BBQ, a concession stand-sized purveyor of smoked meats at Albuquerque’s two food courts made from repurposed shipping containers–Green Jeans Farmery and Tin Can Alley.<\/p>\n

S-A BBQ’s website is an enticing invitation, apprising guests that “Our barbecue is smoked out low and slow. New Mexico-style BBQ means we pay tribute to traditional barbecue styles \u2014 but done our way. Our ABQ BBQ menu is lean and focused. Just a few items, all smoked to perfection. Our housemade sauces and spice rubs aren\u2019t like anything you\u2019ll find anywhere else. They\u2019re made from true NM ingredients, blended to balance out the smokiness of the meat, and to add as much kick as you want. We offer a focused menu specializing in a few good meats: brisket, pulled pork, chicken, and hot links<\/em>.”<\/p>\n

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Big Smoked out Plate<\/figcaption><\/figure>\n

S-A BBQ was founded by two highly credentialed guys. The “S”in the joint’s name stands for Leo Savedra, the “A” for Gabriel Amador. Duke City foodies are already familiar with Gabriel Amador, owner of Amore Pizzeria<\/strong><\/a>, New Mexico\u2019s only certified authentic Neapolitan pizzeria. You might not know Leo Savendra, but you’ll certainly appreciate his talents as beautifully described on the website: “Leo has been smoking meats for longer than Jesse Pinkman\u2019s been alive. Before S-A, he owned a smoking truck here in ABQ called All Smoked Out. Leo was a butcher for a combined 18 years at Nelson’s Meats and Smith’s<\/em>.” \u00a0Together Gabriel and Leo “break the rules just enough to introduce new flavors and a new experience<\/em>.” \u00a0Their philosophy is to “respect the tradition you come from, but make it your own<\/em>.”<\/p>\n

Making barbecue their own is certainly what they’ve done. \u00a0S-A BBQ is unlike any barbecue in the Duke City, both from experiential and flavor standpoints. \u00a0Befitting the diminutive digs, you’ve got to admire how successful they are in presenting the “few good meats: brisket, pulled pork, chicken, and hot links”\u00a0<\/em>touted on the website. \u00a0And they don’t just heap each one between buns, slather on some sauce then serve them to you in the usual manner. \u00a0The menu features sliders–and not the three-bite miniatures with which you’re familiar. \u00a0The sliders are as big as full-sized sandwiches at other places. \u00a0One of the specialties of the house is the S-A BBQ Fiesta Bowl, a bowl of chips with your choice of smoked meat, smothered in Cheddar, bbq sauce, red chile crema, chives, and jalape\u00f1os. \u00a0The menu also showcases papas, a “big ol\u2019 papa smoked in our smoker till tender and soft, then covered in your choice of protein, with cheese, butter, chives, BBQ sauce, and red chile crema.” \u00a0Sides and drinks are also noteworthy.<\/p>\n

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Brisket Slider<\/figcaption><\/figure>\n

If you’re not sure what to order, do what Howie and I did and order it all. \u00a0For only fifteen bucks, order the\u00a0Big Smoked Out Plate<\/strong><\/em>\u00a0 which has a little of everything–and by\u00a0“everything” that means: a chicken fiesta bowl, half brisket spud, pulled pork slider, sliced S-A hot link, and slaw. \u00a0It’s as if S-A designed the plate just for guys like Howie and me who literally have lust in our hearts for all things barbecue. \u00a0The Styrofoam container literally strains at the weight of the five item smorgasbord. \u00a0Not all of it is good. \u00a0Most of it is great!<\/p>\n

As one of those rare people imbued with the heterogametic chromosomal pairing who likes baked potatoes more than steak, I especially loved the half-brisket spud<\/strong><\/em>. \u00a0As advertised, the papa was tender and soft. \u00a0Topped with\u00a0cheese, butter, chives, BBQ sauce, and red chile crema, it’s constructed just the way I love it–lots of stuff but not so much that it overwhelms the potato. \u00a0The chicken fiesta bowl<\/strong><\/em> is a sort of barbecue version of Frito pie but better (and it’s never easy for me to say I prefer barbecue sauce over red chile). \u00a0Like so many XY-chromosome paired diners, seeing sliders on the menu is an invitation to order at least a half-dozen or more. Do that at S-A Barbecue and you won’t need to eat for a week. \u00a0The brisket slider<\/strong><\/em> is a handful–brioche buns overstuffed with brisket sauced lightly–and big on the flavor component, too. \u00a0The hot links<\/strong><\/em> were of Texas quality–slightly spicy and thoroughly delicious. \u00a0 The only item on the Big Smoked Out Plate we considered only “good” was the coleslaw<\/strong><\/em>, a tangy tangle of cabbage. \u00a0Now, it wasn’t bad. \u00a0It just wasn’t as good as the meaty stuff. \u00a0Besides that who goes to a barbecue joint for coleslaw?<\/p>\n

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Baked Potato with Pulled Pork<\/figcaption><\/figure>\n

S-A Barbecue has mastered the art and science of low-and-slow, serving some of the best barbecue in New Mexico in two locations, one of which is bound to be convenient no matter where you live.<\/p>\n

S-A Barbecue<\/strong>
\n6110 Calle Alameda, N.E., Suite 4
\nAlbuquerque, New Mexico<\/strong>
\n(505) Phone Number (505) 208-0825
\nWebsite<\/strong><\/a>| Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 22 February 2021
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Big Smoked Out Plate, Stubborn Soda Black Cherry, Stubborn Soda Vanilla Cream
\nREVIEW 1208<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

London-based restaurant critic Jay Rayner makes barbecue sound a bit like a scientific process: “the long, virtuous interplay of fire, smoke and time on cow and pig muscle fibre; who sees only joyous caramelisation and the deep flavours gifted by the Maillard reaction, when heat says hello to amino acids and natural sugars and they all get along famously.” \u00a0He’s actually quite right, but most of us got enough chemistry formulas in high school. \u00a0 We recognize that at its most basic, the formula for barbecue is expressed much more simply: meat plus smoke plus time plus (or minus) sauce equals delicious bliss. Okay, my formula only sounds simple. \u00a0Mastering the art and science of “low and slow” actually takes…<\/p>\n","protected":false},"author":1,"featured_media":65167,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,8,141,5647],"tags":[819,822,825,823,821,824,820],"class_list":["post-57126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-barbecue","category-new-mexico","category-rating-n-r","tag-barbecue","tag-brisket","tag-chale-chicken","tag-pulled-pork","tag-smoked-out-plate","tag-stubborn-soda","tag-tin-can-alley"],"yoast_head":"\nS-A Barbecue - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=57126\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"S-A Barbecue - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"London-based restaurant critic Jay Rayner makes barbecue sound a bit like a scientific process: “the long, virtuous interplay of fire, smoke and time on cow and pig muscle fibre; who sees only joyous caramelisation and the deep flavours gifted by the Maillard reaction, when heat says hello to amino acids and natural sugars and they all get along famously.” \u00a0He’s actually quite right, but most of us got enough chemistry formulas in high school. \u00a0 We recognize that at its most basic, the formula for barbecue is expressed much more simply: meat plus smoke plus time plus (or minus) sauce equals delicious bliss. 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