In 2014, he founded ResQue Ranch in Escondido, California – a non-profit equine rescue and rehabilitation center that provides shelter, food, physical therapy, socialization, training, and adoption opportunities for rescued and rehabilitated horses. Big Brothers Big Sisters of San Diego CountyĪ longtime horse lover and animal rescuer, Phil wanted to give back to the community in another way other than his restaurant.We support organizations that benefit underprivileged children and their education, needy families, and animals. Since the San Diego community has been an intricate part of the Phil’s BBQ journey, we have contributed over one million dollars to various charities around the County over the years. Instead, he created from scratch a top-secret recipe for BBQ rubs and sauce while taking his dad's advice “to only cook what you know best and treat employees like family.” Phil has been a pioneer of fast-casual dining since the opening of the first restaurant, giving San Diegans what they want - great BBQ! Taking care, satisfying cravings, and supporting customers has always been the number one priority. Phil doesn't come from a long line of BBQ connoisseurs. We also have a location in the San Diego International Airport (Terminal 2 West). Over the years, Phil’s BBQ has successfully opened four more freestanding restaurants in San Marcos (shuttered at lease end in 2020), Santee, Rancho Bernardo, and Temecula. Even with a change of location, the Phil's experience and menu remains the same: long lines of anticipation, an energetic, friendly atmosphere, fantastic food, huge portions, and many, many, paper towels. In 2007, after the smoke cleared from the original Phil's BBQ location in Mission Hills, the restaurant relocated to a much larger space in Point Loma. Expanding from four employees to well over 400, we have become an employer of choice in San Diego. Since opening our doors in San Diego, Phil's BBQ has served over one million (and counting!) gallons of Phil’s signature BBQ sauce (enough to fill Shamu's tank). 'The biggest reason behind our success is our loyal customers who have supported us and waited in line for a taste of BBQ since '98.' 'We thrive on providing each guest with the 'Phil's Experience', which basically comes down to organized chaos,' laughs owner Phil Pace. Serving thousands of customers a day from a diverse clientele of skateboarders to Bentleys, Phil has built his foundation on consistency, quality, freshness and friendly service. Serve al la mode or with some delicious whipped cream.Since 1998, BBQ lovers across San Diego County have turned to restaurateur Phil Pace to satisfy a singular craving: mesquite grilled baby back and beef ribs, chicken and sandwiches. Pour in TX Whiskey and place the dried cake mix over the pie filling and pour the melted butter over it all.īake or Smoke at 350 for 45 minutes or until the top is golden brown. Place the pie filling in your favorite baking dish or cast iron skillet.

Serve in the Brioche Bun with the onion mixture and your favorite condiments.Ģ Cans of your favorite fruit pie fillingĢ Sticks of Unsalted Butter Melted (Meat Therapy preference European Style) Pull and finish off on the hot grill grates for 5-10 minutes or when the internal temperature is 160 degrees. Place brats into the beer, onion mixture and simmer for 15 minutes. While that is warming, enjoy a sip of cold, Shiner Bock. Pour 1 bottle of Shiner Bock into your foil pan and toss in your thinly sliced onions and favorite BBQ seasoning. Since your mouth will be watering when you see what he’s cooked up for the hosts, we thought we’d also share with you his two featured recipes below. To watch the clip, click here and learn how Jason has turned his passion for BBQ into a business called Meat Therapy. Boot Campaign was honored to be apart of the morning, alongside great partners including Shiner Beer, TX Whiskey and Mountain Primal Meat Co. Did you catch Jason and Boot Campaign on Fox & Friends Weekend last Saturday morning? If so, you watched as he cooked up some tasty brats and blueberry cobbler for Fox hosts Will Cain, Carley Shimkus and Joey Jones in a patriotic, end of summer segment out on the Fox square.

Meat therapy bbq