More than 40 years ago, the Shlemon family were patrons dining at Abbey’s Real Texas BBQ — 6904 Miramar Rd #211. They immediately connected with its smoked meats and homey atmosphere, and Matt Shlemon approached the owners about buying the restaurant, interested in diving into business ownership in the F&B industry.
“My dad wrote out a business plan on a napkin and said, ‘I really would love to take over your business. This is exactly what I was looking for.’,” explained Angelique Shlemon, who oversees marketing and public relations for Shlemon Hospitality Group.
The pitch led to follow-up conversations and, eventually, an agreement. Before taking over, they traveled throughout Texas to learn more about the traditions and techniques behind Texas-style barbecue.
“Ever since then, all we’ve done is study Texas-style barbecue and really emphasize the importance of Southern hospitality in Southern California,” Shlemon said. “I think that’s what separates us from a lot of restaurants.”
At Abbey’s, the barbecue is built around a low-and-slow smoking process. Everything is smoked in-house, with briskets and pork taking 12 to 18 hours to prepare. The process includes trimming and marinating the meat, wrapping it, smoking it over specific types of wood, and allowing it to rest before serving.
Beef brisket and pork shoulder are the two top-selling meats. The brisket is served tender with a pronounced smoke ring, while the pork shoulder is cooked until it easily falls apart. They prepare sides in-house, including barbecue pinto beans, rice, and potato salad. Guests can also order beer and wine, along with margaritas made using wine agave.
For guests with a particularly big appetite, Abbey’s offers the Texas Chainsaw Mammoth Sandwich. The challenge features nearly a pound of meat topped with onion rings, coleslaw, and ranch, served over a bed of fries. Anyone who finishes it in under 15 minutes earns a free T-shirt and a spot on the restaurant’s wall of fame.
Abbey’s has an open setup, a 2,750-square-foot space that combines rustic and modern design elements. Although the ordering process is fast casual, the family makes an effort to keep service personal. Staff members circulate through the dining room to check on guests and help with additional drinks, sides, and desserts.
And now, after more than four decades at the original restaurant, the family is looking toward its next phase of growth. They are ready to
“We really want to expand. We’re gonna open up another Abby’s Barbecue, and then after that, we’re gonna start franchising.”
