Instagram story viewer> @fernando_gonzalez_pitmaster> Posts

Fernando Gonzalez

@fernando_gonzalez_pitmaster

4.7K

followers

521

following

Pitmaster @2fiftytexasbbq
2x Semifinalist Best Chef Mid-Atlantic
& Chef Bootcamp Alum @beardfoundation
@wckitchen Chef Corps
3x @ramwdc 🏆
@starchefs 🏆

POSTS STORIES REELS

Everybody is talking about beef prices. Here’s @fernando_gonzalez_pitmaster breaking down the real cost of brisket. 🧮🔥

By the way! We choose @creekstone_farms, @rosedafarms, @snakeriverfarms, and @nimanranch because of their commitment to animal welfare, responsible land stewardship, and ethical farming practices. They’re the foundation of our beef program. by @fernando_gonzalez_pitmaster

Here’s a short clip of @fernando_gonzalez_pitmaster talking on Sunrise On The Hill about the challenges our farmers are facing, the actions needed to support them, rising beef prices, and how 2Fifty BBQ is adapting to keep quality high and plates honest.

Grateful to @DCNewsNow @hillarydc1 and @corysmithnews for spotlighting how we can all be part of the solution. by @fernando_gonzalez_pitmaster

📢 An important message.

*
*

#climatechange #climateweeknyc #goodfoodforgood #sustainability #environment #dcfood #dmvfood by @fernando_gonzalez_pitmaster

On this tray:

- Smoked Turkey
- Roasted Poblano Sausage
- Whole Hog
- Brisket Quesadilla con Pico de Gallo
- Jícama Salad
- Pickled Garden Mix

This is barbecue, too. 👊🏼💥 by @fernando_gonzalez_pitmaster

“The food scene in and around the nation’s capital is as vibrant as ever, with Mediterranean, Ethiopian, Salvadoran and more incredible offerings.”

👉🏼2fifty/Barbecue/Salvadoran

Thank you for including us, once again 🙏🏼 @nytcooking
@nytimes @korshawilson by @fernando_gonzalez_pitmaster

Once again, our menu is beginning to transition with the colder days ahead.

Expect all the classics, the return of some longtime favorites, and a few new additions.

We build our menu around what the seasons bring, working closely with our farmers and purveyors to make the most of fresh harvests, locally grown produce, and ingredients at their peak.

🪵💥

📸Credits: @sophiemacphoto by @fernando_gonzalez_pitmaster

Throwback to Mendoza, Argentina, where I had the opportunity to join Aaron and @stayfrae @franklinbbq , along with @ribdog840 @matt.vo , and @sarahmcgrams for a hands-on exchange around Texas barbecue.

From breaking down Argentinian cattle to exploring wood, fire management, airflow, and all the little details that make a difference around the pit.

BBQ is universal, and there’s always something new to learn when we gather around the fire.

We wrapped it all up with a memorable dinner at the stunning @sietefuegosbymallmann , next to Los Andes and surrounded by Mendoza’s wine country 🍷🏔️

Good times, meaningful conversations, and plenty of learning along the way.

🪵🔥 by @fernando_gonzalez_pitmaster

📍BBQ Pupusas, tomorrow, Sunday, October 25, both locations 🪵🔥

• Chicharrón: Pork & cheese
• Brisket: Smoked beef brisket & cheese
• Revueltas: Beans, chicharrón (pork) & cheese

🥬 Made from scratch with all-natural corn masa and served with our housemade curtido and salsa roja. 🍅 by @fernando_gonzalez_pitmaster

Brisket Burnt Ends Salad.

Charred seasonal vegetables, brisket mohawk, smoked beef tallow, rosemary chips, grilled jalapeños, microgreens, and pickled mustard seeds.

Available exclusively on our Nite Bites menu, served from the trailer.

🪵🔥 by @fernando_gonzalez_pitmaster

Rain or shine, winter or summer, our night crew keeps the smoke rolling and the fires burning.

🪵🔥🪵🔥 by @fernando_gonzalez_pitmaster

After eight years of navigating the highs and lows of this industry, this recognition means a great deal.

It comes at a time when restaurants continue to face some of the highest beef and food costs we have seen, along with the pressures of keeping an independent restaurant moving forward.

From those working behind the scenes to those tending the fires, preparing the food, and serving every guest, this recognition belongs to all of them.

Thank you, @e_zar , for including us among @washingtonpost 40 best restaurants in the region, and to @tim_carman for continuing to recognize our work over the years.

Congratulations as well to the restaurants, chefs, and kitchen teams across this list, including many friends whose work we deeply respect.

And most of all, grateful to our guests for continuing to walk through our doors, and to @debbyportillo, whose business sense and steady hand have helped keep the lights on through every season.

Also! How cool is it to see @rosedabeef front and center? You know something special is about to happen when @deblindsey is in the room, searching for the good light.

🪵🔥🪵🔥 by @fernando_gonzalez_pitmaster

“I ate at 189 restaurants over the course of 10 months … You’ll find restaurants at every price point … I’ve ranked them, rearranging sticky notes on my living room wall until a portrait of D.C. took shape.”

Elazar Sontag, The Washington Post

2fifty Texas BBQ is No. 26 on The 40 Best Restaurants in and Around D.C. 🙏🏼 Thank you, @e_zar and @washingtonpost

📸 @deblindsey
📸 @sophiemacphoto by @fernando_gonzalez_pitmaster