Abbey's Real Texas BBQ | Our Story
Four decades of smoke, tradition, and family
Abbey's Real Texas BBQ has been serving authentic Texas-style barbecue on Miramar Road since 1982 — hardwood smoke, long-held family recipes, and genuine San Diego hospitality. This is how it started, and why it hasn't changed.
The napkin deal
In 1987, Matt and Athena Shlemon moved from Chicago to San Diego. A lunch at a local Texas BBQ restaurant changed everything — that same afternoon, a handwritten deal on a paper napkin kicked off escrow on a new life in barbecue.
Learning the craft in Texas
Before opening, Matt and Athena traveled to Texas to train with pitmasters — learning that real barbecue is about hardwood smoke, airflow control, and patience measured in hours. They returned with hand-built cast iron smokers fueled exclusively by green oak and mesquite.
A family operation
Matt and Athena raised five children — Mathew, Mark, Abbey, Angelique, and Kiana — each growing into a role across the business. In 1998, Matt renamed the restaurant after daughter Abbey, whose passion for the craft had become its identity.
Forty years on Miramar Road
The brisket still cooks 18 to 24 hours fat-cap-on, sides are made fresh daily from the same family recipes, and the smokers still run on green oak and mesquite. Eater San Diego has recognized Abbey's among the city's best barbecue restaurants.