From Backyard Hobby to Premier Flavor: An Interview with the Founders of Calibama BBQ

When you think of food that feels like home, Calibama BBQ is the name that comes to mind. A blend of West Coast creativity and down-home Southern soul, this family-owned brand has carved out a lane all its own. We sat down with the founders to talk about their journey, the heart behind the brand, and what’s next for Calibama BBQ.

Q: How did Calibama BBQ begin?
A: It started as a hobby. We’d cook for friends and family at gatherings, and people kept pushing us to turn it into a business. They said, “The world needs to taste this!” Eventually, we started doing pop-ups, and things really took off after we won Best Overall at the 30th Annual Sacramento Black Expo’s Ultimate Soulfood Cookoff in 2018.

Q: What inspires your cooking?
A: Love. And soul. Every dish is made with intention—it’s really “a taste of love.” You can feel it when you eat it.

Q: One of your signature dishes is the Saucy Bama Tri-Tip™. What makes it so special?
A: The tenderness. You don’t even need teeth to enjoy it—it just melts in your mouth. And that sauce? That’s all Bama.

Q: How do you blend California and Alabama flavors?
A: If it’s saucy, it’s from Alabama. If it’s bold flavor without the sauce, that’s California coming through. Every dish has a story and a bit of both worlds.

Q: What do you want people to feel after tasting Calibama for the first time?
A: Like they had an unforgettable Calibama experience—full of love, full of flavor—and they can’t wait for more.

Q: How would you describe the food in three words?
A: Sticks-to-your-ribs. (Okay, that’s technically four!) But it also fills your soul.

Q: Why do community events matter to you?
A: They give us a chance to give back—some folks may never have had Southern food like this. We’re bringing the South to the West through food and flavor.

Q: What’s your favorite part of sharing your food with new people?
A: Meeting new people, seeing all the food artistry, and connecting with other creative foodies. The energy is unmatched.

Q: What’s the next big goal for Calibama BBQ?
A: To own a food truck and eventually an event space. We want people to come to our place for the full Calibama experience.

Q: Any advice for someone dreaming of starting a food business?
A: Start with your community. Test your dishes. Take the good and the bad feedback—and don’t be afraid to grow from it. Honesty will make you better.