250 Palladio Parkway, Suite 1339, Folsom, 916-496-9649, buckhorngrill.com

Gluttony: noun - habitual greed or excess in eating, or one who eats so much delicious BBQ they are unable to move from the table. I unabashedly admit to the latter (and the former for that matter) after trying to eat my way through an appetizer, salad, an assortment of sides and the “Family Feast” at Buckhorn BBQ.

Fire Bar

 Located at the Palladio in Folsom this is a new venture from the owners of the venerable Buckhorn Steakhouse in Winters, a small-town jewel wildly popular for their proteins—especially their tri-tip (more on that later). Upon entering the restaurant, it just feels like a fun place. To your right is the “Fire Bar,” an open kitchen bar concept where you can sit, eat, and watch the chefs prepare items from the Fire Bar menu. I took a menu and sat at a table in the back so I could peruse it slowly as the smell of smoked meat began to work on my brain’s portion control setting almost immediately.

Roadhouse Salad

 I started with the Roadhouse Salad. I figured I’d better get something healthy in early because by now that brain PC setting was in uncharted waters. The salad was a smart choice not only for health reasons but also because it was just plain good—fresh greens, cherry tomatoes, string beans, sweet waluts, blue cheese crumbles—perfect pre-pig out fare. Next out were Bacon Wrapped Jalapeño Poppers (only on the Fire Bar menu)—lip singeing, porky pillows of pleasure and pain with a sriracha aoli dipping sauce

Bacon Wrapped Jalapeño Poppers

 And then the main event—the Family Feast. Three types of meat and three sides plus cornbread muffins or rolls. I asked manager Nia about the tri-tip; “It’s aged 21 days, wet marinated then charred, then dry rubbed with our secret Mossman seasoning and smoked to a perfect medium rare. And the Pulled Pork is a 20-hour process,” she continued, “eight hours in the marinade and 12 hours in the smoker.” Their ribs get a dry rub and a three-hour smoke. Four different home-made sauces are served tableside with an explanation (and a fun demonstration) by your server.

Skewers (Avocado, Chicken Thigh and Pork Belly)

At this point, I feel like if I have to tell you it was good, you haven’t been paying attention (and yes, it was). Stop by and have some, you’ll be glad you did.

Hours: 11 a.m.–9:05 p.m. (Monday-Thursday), 11a.m.-10:05 p.m. (Friday), 10 a.m.-10:05 p.m. (Saturday), 10 a.m.-9:05 p.m. (Sunday)

TRY THIS: Red mashers and gravy, flatbreads, char-roasted tri-tip, family feast, Jake’s Yummy Beans, black pepper baby back ribs, burnt ends, spring mix fruit & nut salad, black bean veggie burger

DRINKS: Full bar, specialty cocktails, craft beers, house margaritas

TAB: $$

HEADS-UP: Weekend brunch (10 a.m.-2 p.m.), outdoor patio, happy hour (weekdays, 3-6 p.m.), kid’s menu, take-home whole tri-rip, catering available soon, Fire Bar menu includes small plates, skewers, flatbreads and s’mores