Want ribs? ’Slaw? Stick around Lodi at the Tin Roof BBQ
Jennifer M. Howell/News-Sentinel
Want ribs? ’Slaw? Stick around Lodi at the Tin Roof BBQ
The owner of Tine Roof BBQ, Richard Berardi, checks on the meat grilling in the kitchen.
Jennifer M. Howell/News-Sentinel
Want ribs? ’Slaw? Stick around Lodi at the Tin Roof BBQ
Tin Roof BBQ's tri tip sandwich with a side of macaroni, cheese and sausage.
Jennifer M. Howell/News-Sentinel
Want ribs? ’Slaw? Stick around Lodi at the Tin Roof BBQ
The warm ambiance of Tin Roof BBQ keeps patrons feeling homey.
Jennifer M. Howell/News-Sentinel
Want ribs? ’Slaw? Stick around Lodi at the Tin Roof BBQ
Ribs, tri-tip, and chicken share the grill at Tin Roof BBQ.
Jennifer M. Howell/News-Sentinel
Want ribs? ’Slaw? Stick around Lodi at the Tin Roof BBQ
Ribs are treated with extra care at the Tin Roof BBQ. They marinate for 24 hours, and are rubbed and rest for six hours. Then they are cooked over low heat.
Jennifer M. Howell/News-Sentinel
Want ribs? ’Slaw? Stick around Lodi at the Tin Roof BBQ
The owner of Tine Roof BBQ, Richard Ber, checks on the meat grilling in the kitchen.
Jennifer M. Howell/News-Sentinel
Want ribs? ’Slaw? Stick around Lodi at the Tin Roof BBQ
Corina Canepa takes guests orders at the Tin Roof BBQ. She has worked at the restaurant for a year.
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