Priedite BBQ is a pop-up located behind Bell’s in Los Alamos, CA.
We cook old-school barbecue with modern techniques. brisket, ribs, housemade ranchero sausage and chopped pork all smoked over local oak. We offer a full menu of sides and desserts influenced by California ranchero culture featuring seasonal and local ingredients.
Priedite BBQ: Cribs Edition
See Priedite BBQ in action.
Directed and created by Datsu Films.
Meet the Team
Nicholas Priedite | Pitmaster
Born and raised in the Bay Area, Nicholas’ passion for food blossomed somewhere between his grandparents’ greenhouse and his mother’s garden. Thanks to California’s year-round grilling season, he gravitated toward cooking with fire and the togetherness that came with enjoying a home-cooked meal. After attending UCSB, Nicholas was drawn to hospitality, eventually becoming the Bar Director of The Lark under Chef Jason Paluska.
Around that time, he discovered famed pitmaster Aaron Franklin’s 12-hour smoked brisket recipe, gave it a try, and turned meat into leather. The challenge of perfecting something so seemingly simple intrigued him—leading to lots of borrowed smokers and late nights. Eventually, he launched 805 Smoke Co., and began traveling the country from Texas to the Carolinas, catering up to 200+ person events. After purchasing a 650-gallon smoker, things got serious.
Thanks to some brisket that was spontaneously paired with a croissant, he reconnected with Daisy and Greg to launch a “FRANCH BBQ” concept. Their first event was March 15, 2020—and with a little push from the pandemic, Priedite Breakfast BBQs were born.
Brendan Dwan | Partner
A native of the Bay Area, Brendan began his hospitality career at age 14. After spending time as a dishwasher, busser and prep cook, he eventually landed a job as a fishmonger at a local seafood market.
In 2000, he found his way to Santa Barbara, where his love of the industry began to flourish. Starting as a cook at the Santa Barbara Shellfish Company, he eventually earned the title of General Manager, and would go on to assist in opening two additional Santa Barbara restaurants over the next three years.
Craving a greater knowledge of the evolving restaurant industry, he relocated to Northern California in 2012, working in several restaurants and wineries throughout Calaveras County and the Napa Valley, including Goose and Gander. Two years later, he returned to Santa Barbara to helm the Boathouse at Hendry’s Beach as General Manager. There, he met Nick Priedite, and the pair became close friends and colleagues over the next eight years.
In 2020, as Nick’s BBQ pop-ups gained momentum, he asked Brendan to come onboard as a partner to help grow the business.
COLLABORATIONS + PARTNERS
Cargeaux Wines
Santa Ynez
Domaine LA
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Elderflat Farms
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Malli
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Enegren Brewery
Moorpark
Firestone Walker Brewery
Paso Robles
Majordomo
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There Does Not Exist Brewery
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Third Window Brewery
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Topa Topa Brewery
Ventura
Whitcraft Winery
Santa Barbara
Tamar
Santa Barbara
