Holy Smoke on Main Street/Highway 395 is relatively new to the Bishop area but has established itself as the barbecue scene.
Meats are smoked on site, but without the telltale plume of smoke. Holy Smoke uses a pellet-fed smoker that produces little exhaust. The restaurant is filled with the rich smell of barbecue without the smoke.
Like any barbecue joint worth its salt, the menu is full of meat; chicken, sausage, beef and pork. There are barbecue sandwich staples like, “Hog Heaven” slow-cooked, dry-rubbed pulled pork on a roll, or the classic appetizer on steroids, “Pigs in a Blanket” a roll stuffed with smoked pork sausage, and, “The Steer” with Texas-style brisket.
For a gut-busting good time, try one of these entrees. There’s “The Longhorn” brisket hickory-smoked for 12 hours, or get “High on the Hog” with St. Louis-style pork ribs, half or full rack. “Big Bubba” is a plate full of tender, sliced thin tri-tip. The “Smoked Chicken Platter” is finger licking. Wear stretch pants if you try the sampler, it’s massive.
Meats are sold a la carte, good for ribs, chicken and brisket on the road.
There are some unique barbecue dishes like the “Redneck Taco” a slab of homemade cornbread piled extra high with pulled pork or brisket. The “Spud Bud” is a baked potato with pulled pork or brisket.
Don’t forget to the sides; Smokehouse beans, baled mac and cheese, Outlaw coleslaw, cornbread and Patty’s potato salad.
Sweet tooth Southern treats include root beer floats, banana pudding, apple crisp and vanilla ice cream.
Steve and Patty Hollon from Texas and brought there secrets with them. Everything is homemade. It took the Hollons 20 years to get the smoking right and only then did the Lord tell them to open Holy Smoke.
Holy Smoke is open Wednesday-Monday, 11 a.m.-9 p.m. and closed on Tuesday. For more information to look at the menu or make a to go order, go to HolySmokeTexasStyleBBQ.com or call 760.872.4227. Holy Smoke is located on Main Street in Bishop next door to Carl’s Jr.
Mike Bodine has been reporting on the small town news and gossip of the Eastside for more than 15 years.