From the beginning, the family business has received the kind of critical acclaim that a press agent would kill for. A 1979 cover story on barbecue in New West magazine, called Everett & Jones the barbecue against which all others anywhere must be judged. Of the sauce, author Charlie Haas wrote, . . . defies the odds against such things with a successful mixture of heady fruit-sweetness and peppery clout . Greg Johnson and Vince Staten, in their valuable 1988 guide to the nation's best barbecue joints and sauces, titled Real Barbecue, declare that Everett and Jones sauce is the best in medium and hot varieties. they write, The sauce is very sweet, almost fruity and very smoky, with a persistent perspiration factor that builds with each bite.



  Everett & Jones Barbeque
Barbecue & Grill


Oakland, California