Farm to Fork Friday: Sacramento’s Tank House BBQ & Bar shows how to smoke different meats
BE ESPECIALLY USEFUL DURING THE HOLIDAYS. WITH ALL THOSE FAMILY GATHERINGS. ON THIS WEEK’S FARM TO FORK FRIDAY, KCRA 3’S LISA GONZALES TAKES US TO TANK HOUSE, BARBECUE AND BAR TO LEARN FROM THE EXPERTS HOW TO SMOKE DIFFERENT MEATS ON THIS WEEK’S FARM TO FORK FRIDAY, WE GOT A SPECIAL TREAT. WE’RE AT THE FAMOUS TANK HOUSE BARBECUE AND BAR. TYLER WILLIAMS, THE OWNER. THIS PLACE IS SO POPULAR. LUCKILY, WE FOUND A LITTLE LULL IN THE ACTION, BUT I WANT TO LEARN ALL YOUR BEST KEPT SECRETS ABOUT SMOKING. BECAUSE IF YOU’VE GOT A SMOKER AT HOME OR YOU LIKE TO BARBECUE AT HOME, THIS IS THE GUY TO TALK TO. WE DEFINITELY HAVE SOME SMOKING EXPERIENCE. YEAH, YOU GUYS AT TANK HOUSE ARE KNOWN FOR THEIR SMOKED MEATS THAT YOU LOCALLY SOURCED. TELL US ABOUT TELL US ABOUT HOW YOU DO THAT. LET’S JUST GET INTO THIS. CHOW DOWN. WHAT’S THIS CALLED? OH, THIS BIG PLATTER RIGHT HERE. THIS BIG MEATY PLATTER IS OUR MIDTOWN CHOW DOWN. OKAY, SO LET’S START THERE AND GO DOWN THE LINE. RIGHT. WE’VE GOT OUR PULLED PORK. THAT GUY. WILL WE GET A PORK –? WE SEASON IT, WE TOSS IT ON THE SMOKER. IT LIVES ON THERE FOR SOMEWHERE BETWEEN 4 TO 6 HOURS, DEPENDING ON HOW BIG THAT — IS. AND THEN WE PULL IT, WE SHRED IT UP, MAKE IT ALL DELICIOUS. RIGHT? IT GOES INTO MULTIPLE THINGS. SMOKED CHICKEN. ONE OF MY FAVORITES. A NICE HEALTHY ADDITION AS WELL. WHAT’S THE SECRET TO DOING IT SO IT DOESN’T GET DRIED OUT? SMOKING IT? YOU HAVE TO JUST BABYSIT, REST AND TEMP CONSTANTLY TEMP YOUR MEATS. MAKE SURE THAT YOU’RE NOT EXCEEDING THAT TEMPERATURE WHERE IT’S GOING TO DRY OUT. NOBODY WANTS THAT. SO, CHICKEN, WHAT ARE YOU. YEAH, FOR FOR A CHICKEN. THIS IS 165 WHERE YOU WANT TO BE FOR THIS OKAY. ONCE AGAIN SLOW AND LOW. ABOUT 225 ON THE SMOKER. LONG PERIOD OF TIME. OKAY. LET’S GET TO THE RIBS. YEP. THESE ARE OUR BABY BACKS. WE DO BABY BACKS HERE I THINK YOU GET THE BEST THE BEST MEATY MORSELS OUT OF THE BABY BACKS THERE. MY PERSONAL FAVORITE. THESE GUYS GET SEASONED. WE DO A LITTLE RUB ON THAT GUY. TOSS IT ON THERE. THAT’S ANOTHER SIX HOURS ON THE SMOKER. WE’LL DO UPWARDS OF 70 RACKS A DAY SOMETIMES. OH MY GOODNESS. REALLY. SO ONE OF OUR FAVORITE TO THE GREAT THE GREAT BABY BACK RIBS. SO THE BABY BACK RIBS. THE REAL SECRET IS FOR MOST OF WHAT WE DO HERE. RIGHT. LOTS OF THIS TAKES A LOT OF TIME, A LOT OF REST, A LOT OF BABYSITTING. BUT EVERY SINGLE TIME YOU’RE OPENING IT TO 10TH OR CHECK OUT WHAT’S HAPPENING ON THIS, WE LIKE TO. THIS IS OUR TRADE SECRET. WE LIKE TO TAKE A BOTTLE OF APPLE CIDER VINEGAR, AND WE’LL GIVE IT A SPRITZ AS WE OPEN THE SMOKER THAT REALLY CAPTURES THE ESSENCE OF THE SMOKE, NUMBER ONE. BUT THEN SECONDLY, IT KEEPS IT MOIST, KEEPS THE MOISTURE INSIDE OF THE MEAT. THAT’S A GREAT TIP. SO YOU’RE YOU’RE SPRAYING IT ON THE MEAT OR JUST INSIDE THE SMOKER. WE’RE JUST WE’RE HITTING IT. WE’RE HITTING EVERYTHING. EVERY SINGLE TIME I PULL IT OPEN TO TEMP, WE’LL GIVE IT A SPRITZ OF THE APPLE CIDER VINEGAR. ANOTHER USE FOR THAT. ALL RIGHT. LET’S TALK ABOUT SAUSAGE. WE’VE GOT OUR HOT LINKS HERE. THESE WE JUST DICE UP. THE HOT LINKS SANDWICH IS ONE OF OUR JAMS HERE AS WELL. AND THEN, YOU KNOW STAR OF THE SHOW THE BRISKET. THAT’S THIS IS IT RIGHT HERE ALL SLICED UP. AND WHAT’S YOUR SECRET SEASONING. WELL OKAY. SO THERE’S THERE’S A WHOLE LOT OF SECRET HERE. ALL WE DO FOR OUR BRISKET IS SALT, PEPPER AND SMOKE. THAT’S IT. SALT, PEPPER AND SMOKE. THAT’S IT. YEAH. SO WHITE OAK IS WHAT WE USE PRIMARILY. WHITE OAK SMOKE IS WHAT WE’RE DOING HERE. WHO KNEW YOU HAD ANYTHING GREEN HERE? WE DO HAVE ONE VEGETARIAN DISH. YOU GOT A SALAD THAT’S LOCALLY SOURCED. AND THEN THEY HAVE TATER TOT. TUESDAY WE DO, WHICH I DIDN’T KNOW ABOUT THAT. AND THESE ARE YOUR LOADED TOTS. THESE ARE DIRTY, DIRTY TOTS. SO DIRTY TOTS. WE GOT TATER TOTS, A THREE CHEESE MORNAY THAT WE DRIZZLE OVER THE TOP. WE THEN TOP IT WITH BARBECUE. WE GOT THE PULLED PORK ON TOP, AND THEN IT’S YOUR CHOICE TO PUT THE SWEET BARBECUE SAUCE OR THE TANGY. I PREFER THE SWEET DRIZZLE THAT ON TOP. IT’S WONDERFUL. BUT EVERY TUESDAY WE THEN OFFER A DIFFERENT DIRTY TOTS SPECIAL. TAYLOR, THANK YOU SO MUCH FOR JOINING US ON THI
Farm to Fork Friday: Sacramento’s Tank House BBQ & Bar shows how to smoke different meats
Updated: 4:35 PM PST Dec 19, 2025
Smoking meats is a skill, and it’s especially useful during the holidays and family gatherings.On this week’s Farm to Fork Friday, KCRA 3’s Lisa Gonzales takes us to Tank House BBQ & Bar to learn from the experts how to smoke different meats.Watch in the video player above.
Smoking meats is a skill, and it’s especially useful during the holidays and family gatherings.
On this week’s Farm to Fork Friday, KCRA 3’s Lisa Gonzales takes us to Tank House BBQ & Bar to learn from the experts how to smoke different meats.
Watch in the video player above.