About Us

Abbey’s Texas BBQ has been serving authentic Texas-style barbecue in San Diego for over four decades. Located at 6904 Miramar Road in the 92121 business district, the restaurant stands as a reflection of perseverance, tradition, and a family’s unwavering commitment to the craft of slow-smoked barbecue. The story begins in the 1980s, far from Southern California. Founder Matt Shlemon was a pre-med student in Chicago when he began to sense that his future might take a different direction. After earning his bachelor’s degree, he and his wife Athena made the decision to move to San Diego in 1987, drawn by opportunity and a new beginning. Just weeks after arriving, a lunch at a local Texas BBQ restaurant would change the course of their lives. What was meant to be a simple meal became something far more meaningful. The smoke, the brisket, and the atmosphere were not merely nourishment, but inspiration. That same afternoon, conversations with the restaurant’s owners led to an unexpected offer written on a humble paper napkin. The handwritten notes would eventually become formal escrow documents, launching Matt and Athena into restaurant ownership and setting in motion a journey that would intertwine their family’s future with the art of Texas barbecue.

Before formally assuming ownership, Matt and Athena traveled to Texas to immerse themselves in authentic barbecue culture. They visited pitmasters, studied traditional wood smokers, and learned the discipline required to produce true Texas-style results. They observed firsthand that authentic barbecue depends on hardwood smoke, airflow control, bark formation, and patience — often 18 to 24 hours of steady cooking. Those lessons remain foundational to the restaurant today. All meats are slow-cooked on site in hand-built cast iron smokers fueled exclusively by green oak and mesquite. The smokers were delivered from Texas and crafted by a family with generations of experience building traditional pits. The beef brisket is cooked with the fat cap intact to render slowly and preserve moisture, while the pork shoulder is smoked bone-in to maintain depth and richness of flavor. Sides such as coleslaw, rice, beans, and chili are prepared fresh daily using long-held family recipes, reinforcing the commitment to authenticity.

Abbey’s Texas BBQ has always been a family operation. Matt and Athena, proud American citizens with Iraqi roots, identify as Chaldean-Assyrian Christians. Their journey reflects resilience, faith, and gratitude for the opportunities found in their adopted homeland. Together, they raised five children — Mathew, Mark, Abbey, and twins Angelique and Kiana — within the environment of the restaurant. Over time, the children assumed roles across all areas of the operation, from front-of-house service to kitchen preparation and in-house marketing. In 1998, recognizing both his daughter Abbey’s passion for barbecue and the evolving identity of the brand, Matt renamed the restaurant Abbey’s Real Texas BBQ. The transformation strengthened its presence within San Diego County and deepened its connection to the community it serves. What began with a handwritten agreement on a napkin evolved into a local institution serving guests from Mira Mesa, Scripps Ranch, University City, Kearny Mesa, and throughout North San Diego. More than 40 years later, the same principles continue to define Abbey’s Texas BBQ: real mesquite and oak wood, slow-smoked meats prepared daily, traditional Texas techniques, generous portions, and sincere hospitality. Barbecue, in this story, represents more than smoke and seasoning. It reflects family, perseverance, and community — a tradition carried forward in San Diego every single day.