Best Lil’ Porkhouse

Specialties

We provide a variety of organic, natural and humanely raised meats, with a variety of cooking methods from around the country. For example, our tender moist fallin-​off-​the-​bone baby back ribs are offered basted KC and STL or dry Memphis style. Our pulled pork is smoked low and slow to a tender and juicy succulent perfection just like the best BBQ joints all of the country do it. We have beef brisket that we smoke for 14 hours for those that love Texas style BBQ. We offer a variety of homemade sauces to compliment all of our smoked meats. STL — sweet n tangy, KC — sweet n smoky, NC and TN — tangy n spicy and our «Winged Spawn of Satan» sauce for those that love it HOT! We use only local organic and sustainable farmers (in season) for our produce to make our sides and homemade pickles. Best Lil’ Porkhouse is a great place for people living in Marin and the surrounding Bay Area to come and enjoy some serious BBQ for serious BBQ lovers!

History

Established in 2012.

Owner/​Operator, Ken Flach, grew up in St Louis MO, a city well known for its outstanding BBQ. It was there that he developed a deep appreciation for such fare. In his late 20’s he moved to Atlanta and then on to Nashville, both citites known for their own unique style of BBQ. Living in and traveling extensively through out the «Deep South», deepened his passion and increased his knowledge and understanding of BBQ, as he experienced all of the different variations of cooking good quality BBQ. After moving to Marin 3 years ago, he quickly discovered a lack of great BBQ joints that he had become so accustomed to frequenting. This void convinced Ken it was time to pursue his passion and obtain his lifelong dream of one day owning his own BBQ Joint.

Meet the Business Owner

Ken F.

Business Owner

I grew up in St. Louis, Mo. and spent most of my life there. I also lived in Nashville, Tn for 8 years and Atlanta, Ga for 6 years. I developed a passion for bbq at an early age. I come from a big family and we would routinely get together for large family cookouts. My dad, my grandpa and my uncles would all have their grills going, sometimes they’d just do ribs but most of the time they’d all do different meats and then fight for bragging rights. I gotta tell ya, I come from a very competitive family so sometimes it would get ugly! Ah, good times…

I also traversed the entire globe probably 50 times over playing professional tennis for 15 years. This was a great way to sample other cities bbq and even other countries idea of bbq. I learned so much through all of my travels, but the one I treasure the most is that after logging all of those miles for all of those years, what I learned is that my favorite bbq in the world was right in my backyard the entire time.