Barbecue in Lone Pine in serious business. The Lone Pine Smokehouse opened in August 2015, but only after the Pit Master, Mike White spend more than five months learning the tricks of trade from top smokers in Texas. White spent 6-weeks learning how to carve brisket; trim too much fat and the meat dries out, leave too much fat and the meat is greasy and chewy.
White learned under the tutelage at Louie Mueller Barbecue of Taylor and Franklin Barbecue of Austin. “Franklin is the Elvis Presley of the barbecue business,” owner Carl Shrawder said.
The menu offers sandwiches, including homemade sausage and chopped beef, baked potatoes, salads, beans, mac and cheese, chili, corn bread, Frito pie, and, of course, the meat – beef brisket, baby back ribs, smoked organic turkey breast, chopped beef and pulled pork. The Smokehouse even has a vegetarian option, a unique and delicious smoked beet salad. Beer and wine are available.
The smoked meats can be taken home and reheated and eaten at your convenience. The Smokehouse has vacuum sealed meats and turkey breasts available.
Sauce is important too, try the espresso.
Owners Carl Shrawder and Arlene Arrington opened the Smokehouse after they retired, “We didn’t want to take up golf.”
The Smokehouse is located next to Pizza Factory with the exterior mining motif.
Mike Bodine has been reporting on the small town news and gossip of the Eastside for more than 15 years.