Classically trained chef, Gabe Jensen blends California and Carolina smoke

BIG RED'S BBQ

We could start this article by saying Oroville is experiencing something of a cultural revolution, but it would simply be repeating what we’ve been saying since the June 2021 issue. New restaurants seem to pop up monthly and continue to succeed long beyond the period of novelty that carries most businesses. Entertainment options haven’t been far behind, creating a selfsupporting ecosystem that makes the town a hotbed for budding entrepreneurs, restaurateurs, and entertainers alike. Gabe Jensen is one such entrepreneur, and though his restaurant, Big Red’s BBQ, seems as if it should have been available in Oroville for years, it is strangely the only one of its kind.

Gabe grew up in Susanville before moving to Chico to attend the Butte Culinary Academy under the tutelage of Chef Michael Iles, whose lengthy résumé is likely known by many Chico foodies. He spent his years at the academy learning the ins-andouts of restaurant management, running a kitchen, and serving a wide variety of individuals. After graduating in 2001, he

WRITTEN BY AVEED KHAKI | PHOTOS BY AVEED KHAKI traveled the United States taking up various kitchen positions, including head chef at Drakesbad Guest Ranch in Lassen National Park and executive sous chef for Nick and Tony’s Italian Kitchen in New York. He ran a Peruvian restaurant in San Diego; cooked at Michelin-starred Rancho Valencia in Rancho Santa Fe, California; helped run a restaurant on St. John in the U.S. Virgin Islands; and eventually traveled to Venice, where he spent six months working at various Italian restaurants and learning the art of Italian cuisine.

Gabe returned to Chico, and opened Donut Rising with his original mentor, Chef Iles, to significant fanfare. It was, and still is, one of the most ambitious donut shops our area has seen. Needing a change in scenery, Gabe moved to Portland and worked at A Cena Ristorante before opening his first food truck called Island Barge. He relocated the truck to Southern Maine, partnered with a couple friends, and started the first food truck pod in the area, renaming the truck Taco Cat. He continued operating it with his friends before returning to Chico to care for his ailing mother. The truck and partnership are still intact, and they plan on opening a brick and mortar this coming fall.

Growing up on a cattle ranch in Susanville with a father who loved to barbecue, Gabe wanted to open something that honored his roots. “I looked around and was surprised there wasn’t a traditional BBQ house anywhere in Oroville.” Gabe said, “There were so many people living here, and yet, no barbecue. It was the right place at the right time.” Longtime friend and manager of Union Restaurant in Oroville, Jordan Vogel, encouraged Gabe to follow his vision, reminding him of the success Union had seen over the past few years. He listened, and opened the doors to Big Red’s BBQ a few months later.

“We found this perfect location on Oro Dam Boulevard in the Food Maxx shopping center.” Gabe started, “It seemed like it was meant to be. There’s so much traffic through this parking lot, and we just continue to have a steady stream of incredibly thoughtful customers each and every day. We wanted to bring something new to Oroville, and everyone has been so welcoming!” but the benefit of his training shines through in each dish. We sampled the smoked prime tri-tip, smoked St. Louis ribs, pasta salad, and elote. Each had a flavor profile that perfectly complemented the others. “I wanted to have a menu where customers could easily mix and match everything to their choosing and not have anything clash.” Gabe explained, “All the sauces are my own recipe and made in-house. The menu is based around how I like BBQ to be—a fusion of California-style and the southern-style BBQ I experienced while living in Asheville, North Carolina. Whether you’re ordering our beef, chicken, pork, or portobello mushrooms, you’ll find all of our sides and salads match up perfectly. Our pinto beans are like chili, our baked mac-n-cheese is some of the best you’ll find, and our collard greens bring a level of southern authenticity to every plate.”

Four months into the new restaurant, Gabe is already on the lookout for a second location, and though we wish it was in Chico, he’s setting his sights to the south.

Big Red’s BBQ is located at 1096 Oro Dam Blvd E, Suite A in Oroville’s Food Maxx shopping center. They’re open 11:30am to 8pm Monday through Saturday and not only offer an incredible dine-in experience, but cater and provide take-out as well. Give them a call at (530) 854-4175 or visit them online at www.BigRedsBBQ.com to see their menu. You won’t be disappointed!

A stand-up guy who you’ll love to support, with a menu so delicious you’d have a difficult time doing otherwise, Gabe is furthering the evolution of food in the Oroville area, and we couldn’t be more excited for what he’s literally bringing to the table. Drop by Big Red’s BBQ, try it for yourself, and let Gabe know you heard about it in Upgraded Living.