For nine years Doug and Linda Mason have been perfecting their specialty — barbecue.

For seven of those years, their Drooling Dog Bar BQ restaurant at Colfax was a popular stop-off for residents as well as for many passing through on Interstate 80.

Now they’ve moved the eatery to Downtown Auburn, opening the doors on Halloween at the former site of Luigi’s Pastaria.

The focus is squarely on the meat.

“We slowly smoke ribs, pulled pork, chicken and brisket,” Linda explained. “We don’t use dry rub on anything but the brisket because we think that rub and sauce are too much flavor and you miss the flavor of the meat.”

They also do tri-tip, cooked over oak.

They’ve added some new side dishes, including a roasted vegetable salad. There’s also a new Cuban sandwich, reflecting Linda’s years living in Florida. It’s sliced roast pork with ham, Swiss cheese and a pickle and grilled on French bread. The sandwich is $8.50.

Over the years, the Masons have created five barbecue sauces. Their Tee-Bone’s Raspberry Puree Chipotle won first place at the National Barbecue Association awards in 2007.

Part of the secret of success is the ingredients.

“We use real raspberries,” Doug said.

Then there’s Slamin’ Alabamin’ white barbecue sauce.

“It starts with mayonnaise,” Linda said. “The recipe originated in Alabama. It’s our version of the sauce.”

Their Mandarin Bar BQ sauce was created especially for the Mandarin Festival. The Masons have a booth at the festival every year and will be there this year, too.

There’s also Mustard Bar BQ and the original Raspberry Puree.

The sauces are named for their dog, Tee-Bone.

Newcastle Produce has carried the Raspberry Puree barbecue sauce for several years.

“I’ve used it on ribs. I would say it’s sweet and a little bit spicy,” produce manager Sue Lizotte said. “It continues to sell. We reorder it all the time. And we’re happy to have them here in Auburn.”

Catering is a big part of the Masons’ business.

“We have five mobile smokers,” Linda said. “We cook on location so the food is always fresh.”

The Masons are a familiar sight at community events. In fact, they first met at an Auburn Chamber of Commerce Business Expo. The two shared an immediate connection to food and cooking.

“A year later I proposed to her at the (next) business expo,” Doug said.

The new restaurant significantly expands space for the couple.

“In Colfax, we had seating for 20,” Linda said. “Here we’ll (eventually) have seating for 50. And it’s air conditioned and heated.”

Future plans include adding more Cuban and Cajun dishes after the first of the year, Linda said.

Gloria Young can be reached at

gloriay@goldcountrymedia.com.

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Drooling Dog Bar BQ

Where: 150A Harrison Ave., Downtown Auburn

Phone: (530) 886-8812 or (888) 331-BONE

Hours: 11 a.m. to 9 p.m. Tuesday – Sunday

Web site: DroolingDogBarBQ.com