CHEF JON JERMAN

LOCALLY SOURCED REGIONALLY-INSPIRED BROOKLYN BARBECUE

REHEAT AT HOME OR STOCK IN YOUR FREEZER

CHICKEN

Inspired by the soulful roots of the South, the clay oven, chile- heavy lean-ings of Sante Fe, and the ultimate salt and pepper brisket bible state of Texas, chef Jon Jerman has created a menu that nods to regional American recipes to build some fine Brooklyn barbecue.

Growing up in a Spanish neighborhood in California’s Orange County, Jon was inspired early on by the foods of Spain and Latin America. When he moved to Texas as a chef, he found he was inspired by the marriage of Texas barbecue and Latin American flavors. Jon has dedicated his career to exploring the heritage and history of Latin American cuisine against a backdrop of authentic regional American flavors.

Jon has helped build culinary programs for historical boutique resorts including; The Sonnenalp in Vail, The Stanley Hotel in Estes Park, The Harbor View Hotel on Martha’s Vineyard, The Mansion on Forsyth Park in Savannah, Skytop Lodge in the Pennsylvanian Poconos, La Posada de Santa Fe in New Mexico, and The Stella, in the heart of Texas where he honed his love for barbecue.

COLD SIDES

NOT TO BE MISSED

If you’ve found us, chances are you love your barbecue. We are Underground Barbecue, a sort of secret barbecue speakeasy, delivering some of Brooklyn’s best smoked meats right to your doorstep. Inspired by the soulful roots of the South, the clay oven, chile-heavy leanings of Sante Fe, and the ultimate salt and pepper brisket bible state of Texas, chef Jon Jerman has created a menu that nods to regional American recipes to build some fine Brooklyn barbecue.

ABOUT US

If you’ve found us, chances are you love your barbecue. We are Underground Barbecue, a sort of secret barbecue speakeasy, delivering some of Brooklyn’s best smoked meats right to your doorstep. Inspired by the soulful roots of the South, the clay oven, chile-heavy leanings of Sante Fe, and the ultimate salt and pepper brisket bible state of Texas, chef Jon Jerman has created a menu that nods to regional American recipes to build some fine Brooklyn barbecue.

Jon believes food is the thread that brings people together, around the table, in their hearts and their homes. 

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Meals from our smoker you can reheat at home or stock in your freezer. Check out our Take and Bake menu for ready-to-eat packages, meats and sides by the pound.

MEATS FROM THE SMOKER

PORK BEEF CHICKEN & SAUSAGE

Jon’s family-style menus include all the classics—pork, beef, chicken, sausages, and ribs. Our proteins are all sourced from small local farms in New York and Pennsylvania, then rubbed, smoked, or brined in chiles, spices, and citrus and smoked slow and low in a 2000-gallon barrel smoker over a blend of apple, pecan, walnut, cherry and beechwood from upstate New York.

TURKEY