484818 Wed Jan 30 17:52:09 -0800 2008 145 1 San Francisco Bay Area 0 3350299 My husband and I were watching a food network show about BBQ and now we're starving! Where can we get some great BBQ around here? We've lived in the south so we really appreciate good BBQ, but we recently moved to the East Bay area and have no clue where to go. Help! Wed Jan 30 17:52:09 -0800 2008 162146 peppo 1 3350358 Where in the East Bay? How far do you want to go? http://www.chow.com/places/9995 Wed Jan 30 18:33:25 -0800 2008 3350299 105235 wolfe 1 3350445 I've heard that Memphis Minnie's in SF is good, but I have never tried it. Wed Jan 30 19:03:20 -0800 2008 3350299 50570 orleanslaura 2 3350662 http://www.chow.com/places/1232 As with all BBQ many varied opinions. Wed Jan 30 20:27:54 -0800 2008 3350445 105235 wolfe 2 3350735 I haven't tried Memphis Minnie's either but it was featured on a recent episode of Check Please Bay Area and all 3 panelists loved it. I plan to go soon when the hubub from the TV plug dies down. Wed Jan 30 20:55:07 -0800 2008 3350445 142147 JockY 3 3351021 Yes, I agree. Brisket and the beans are great. Thu Jan 31 00:44:58 -0800 2008 3350735 28154 Bigfiddle 1 3350723 If you're in Calistoga, go to Buster's at the corner of Rt 29 and Lincoln Ave. The best souther BBQ in the North Bay. http://www.busterssouthernbbq.com/ Wed Jan 30 20:47:35 -0800 2008 3350299 143319 sonomasal 1 3352492 I agree with the rest that Memphis Minnie's is probably the best all around BBQ joint in the Bay Area. Exceptional brisket, very good pulled pork, rib tips and poultry, and better than average sides. The St. Louis cut spareribs can be hit or miss though. In the East Bay, my favorite place is Bo's in Lafayette. They use high quality ingredients like Certified Angus Beef and are pretty consistent. You do have to get over the idea of traveling to a suburb to eat you 'cue on a patio overlooking a parking lot though... If you don't mind hole in wall type places that like to smother everything in sauce, then there are plenty of other options in the east bay too... Thu Jan 31 11:19:19 -0800 2008 3350299 13300 Civil Bear 1 3352614 T-Rex in north Berkeley has gotten some good reviews here lately. It is more upscale than most BBQ you will find in the area. You will fortunate if you can find BBQ anywhere in the Bay Area that is a good as your favorite BBQ from your time living in the south. Thu Jan 31 11:43:54 -0800 2008 3350299 23776 DavidT 1 3352663 My current favorite is T-Rex in Berkeley. Great spareribs and brisket, good pulled pork. Delicious side dishes. Full bar, decent wine list, good beer selection. Upscale and while the BBQ is priced competitively the total tab can be steep. I had some excellent brisket and the best hot sauce ever from Uncle Willie's in Oakland. Need to make it back there to try the ribs. I had great ribs and brisket from Memphis Minnie's. Might have the best potato salad, beans, cornbread, and sweet potato pie around. The sauces and some of the other sides were eccentric and not to my taste. Thu Jan 31 11:54:26 -0800 2008 3350299 11369 Robert Lauriston 2 3355804 Do you know where Uncle Willie's gets there meat from? Fri Feb 01 10:01:01 -0800 2008 3352663 52212 Lori SF 3 3356009 No idea. Doesn't say anything on the menu or Web site, so I doubt it's Niman or anything like that. Fri Feb 01 10:42:10 -0800 2008 3355804 11369 Robert Lauriston 2 4578876 I went to Memphis Minnie's last night and was disappointed that the ribs and brisket were not as smoky as the last time. Still a good value, and the sides were all great. I wouldn't call their pickled cabbage "cole slaw" but I like it. Wed Apr 08 12:45:17 -0700 2009 3352663 11369 Robert Lauriston 3 4579572 Did you see they've added "onion strings" to the menu? I've had them several times and they are really good. Wed Apr 08 16:29:51 -0700 2009 4578876 10252 larochelle 4 4579660 Yeah, I would have tried them, but with the muffins and sides, two plates for two people is already a pigout. Wed Apr 08 16:52:36 -0700 2009 4579572 11369 Robert Lauriston 1 3353034 I've only had Memphis Minnie's once - & that was at a catered affair - but was not particularly impressed. Not enough to go to the restaurant. My favorites are T-Rex & Bo's in Lafayette. I'm South Carolina born & raised & lived 14 years in Arkansas, so I've eaten a lot of BBQ. I disagree that you can't get BBQ here that's as good as in the south. I've eaten some here that's better than some highly regarded southern BBQ. There's also some mdiocre to lousy local BBQ - just like back home. Thu Jan 31 13:24:59 -0800 2008 3350299 98577 rfneid 1 3355706 My theory is Oakland BBQ must be regarded as a different beast - just as comparing North Carolina, Kansas City, and Texas only incites religious fervor. Old Flints is gone, and I still stop by Everett and Jones once in a while. Not transcendent, but gives me a fix. Yes, it's all about the sauce. Finally, if you like succulent pig, just understand that Carnitas is how we spell damn tasty pork around here. If you're in the northern part of berkeley, check Gordo's on Solano, but only order a standard carnitas burrito. Fri Feb 01 09:45:13 -0800 2008 3350299 54804 bbulkow 2 3355748 Flint's is open again, but it's gone in the sense that they don't do a very good job with the meat. Fri Feb 01 09:51:14 -0800 2008 3355706 11369 Robert Lauriston 3 3362552 That's what I *meant*, of course. If I could have one plate from 1992, It would be a flints 3 way. Or perhaps I'm just being nostalgic. Sun Feb 03 22:46:14 -0800 2008 3355748 54804 bbulkow 2 3356618 I agree. You can throw in Big Nates' and Johnson's BBQ in SF in that catogary as well. All items come smothered in sauce and for good reason. Their "Q" is all about the sauce. Probably my favorite in that category is Doug's in Emeryville. Fri Feb 01 13:15:06 -0800 2008 3355706 13300 Civil Bear 3 3356638 Johnson's medium sauce is very tasty. Their hot has too much black pepper. Unfortunately their meat's not smoky at all. I'm not a big fan of Nate's sauce, bit too sweet and bland for my taste. Fri Feb 01 13:19:37 -0800 2008 3356618 11369 Robert Lauriston 4 3357228 I don't know how anyone could determine the smokiness through all the sauce. Last year I finally got Johnson's to put the sauce on the side of my spareribs. (third attempt). Let's just say I haven't been back for anything other than the fried chicken wings. Fri Feb 01 16:50:25 -0800 2008 3356638 13300 Civil Bear 5 3358542 BBQ sauce is such a personal thing. That said, I find Johnson's sauce (their mild with a small about of their hot) about exactly what I like. I don't much care for the place or their meat, though. Sat Feb 02 10:07:50 -0800 2008 3357228 10724 Mick Ruthven 5 3358598 I always order sauce on the side. Never had a problem getting that at Johnson's or anywhere else. Sat Feb 02 10:29:24 -0800 2008 3357228 11369 Robert Lauriston 3 3357984 Sadly Doug's closed about 5-6 months ago. Not exactly sure why but I think the owner's family tried to keep it running but it didn't work out. There seemed to be a turn-over in worker or management. My experience with Flints is the meat's the same (at least when I went) but the sauce was off...something was missing. re: BBQ in the Bay Area, my theory is the lack of traffic/business/turn-over on product keeps freshness from happening...and thus everything sits around and ends up being average to bad. Add in healthier and less expensive options and low turnover and you get what you get. BBQ shouldn't sit around. Sat Feb 02 03:07:59 -0800 2008 3356618 27275 ML8000 4 3358602 One thing that's changed at Flint's on Shattuck is that they never seem to use their smoker. I used to smell it all the time but not once since their most recent reopening. Sat Feb 02 10:31:08 -0800 2008 3357984 11369 Robert Lauriston 3 3362556 I write this still picking dry rib fibers from my teeth. Big Nates' 'que has so much potential, since I see and smell the smoke when they're going strong at 9 AM on my daily commute, but my "sauce on the side" brisket and pork ribs tonight were really mediocre. The hot sauce is complex, not particularly spicy, but I liked it well enough and I would not characterize it as sweet. My sauce-free brisket showed a deplorable smoke ring that was much less than 1/4" thick--really more like 1/8" thick. The ribs were dried out and burned on the surface, without having rendered the fat into the rest of the meat. I just don't understand what is so hard about barbecue-I smoked ribs once myself and they had so much more flavor without drying out, and even the wildly inconsistent Lily's BBQ #X seems to have better brisket on its bad days. Like you say though, the Q is about the sauce and it pulls together OK when doused. Sun Feb 03 22:52:11 -0800 2008 3356618 17221 SteveG 1 3356062 Big Nate's in San Francisco has good bbq Fri Feb 01 10:55:04 -0800 2008 3350299 160028 limareni 2 3356076 Their food is pretty good. I don't think any of their items are the best in the area, but they're pretty consistent across the board. And they deliver throughout the city. Fri Feb 01 10:56:43 -0800 2008 3356062 11369 Robert Lauriston 2 3358551 >Big Nate's in San Francisco has good bbq< I know that a lot of people think so, but when I went I found the beef with no indication of being smoked and virtually no flavor. I tried again later and had the ribs and found them OK, light smoke flavor and tough in places. I see no reason to go back when I can go to Memphis Minnie's. Sat Feb 02 10:12:19 -0800 2008 3356062 10724 Mick Ruthven 1 3356083 Here's another vote for Memphis Minnie's as the best BBQ I've found in the bay area. I've been to TRex twice and was unimpressed both times, but since it's on this side of the bridge I'll probabaly give it another chance. Has anyone checked out their weekend brunch? Hadn't heard of Uncle Willie's. Is that the same place that used to be on the other side of the street before they tore the whole block down for the soon to be vacant condos. Fri Feb 01 10:57:21 -0800 2008 3350299 106691 10foot5 2 3356127 I don't think so. I used to work in the neighborhood and never saw it. First mention on Chowhound was last year. Fri Feb 01 11:08:49 -0800 2008 3356083 11369 Robert Lauriston 3 3356146 Hmm. The place I'm thinking of was the "home of the piggly wiggly sandwich" which didn't live up to its name. Or did, depending on your preconceptions. Anyhow it wasn't very good BBQ. What was the name of that place...? Perhaps I'll check out Uncle Willie's this afternoon. Thanks for the tip. Fri Feb 01 11:14:39 -0800 2008 3356127 106691 10foot5 4 3356174 You're thinking of Chef Edwards. If you go to Uncle Willie's, I *strongly* recommend ordering the hot (rather than mild or medium) sauce on the side. Easily the best BBQ sauce I've ever had, but it's seriously spicy. Fri Feb 01 11:22:49 -0800 2008 3356146 11369 Robert Lauriston 5 3356226 You are right, Chef Edwards. I should have looked at the map more closely. Hell I can WALK to Uncle Willies for lunch. If the brisket is as good as you say I may have to double up on Lipitor in the future. I seem to recall that there's a soul food place over there that reportedly has great greens, if only average main courses. I can't find the thread right now. Maybe I can kill two birds with one stone. Fri Feb 01 11:36:08 -0800 2008 3356174 106691 10foot5 6 3357000 Had Uncle Willie's brisket for lunch today. Brisket was good but not great. The chunks I got were a bit dry due to the fact that they were probably the leanest pieces of brisket I've ever had at a BBQ joint. Good flavor though. The hot sauce was pretty standard to my taste. The sides were really tasty. Solid version of greens and an interesting take on baked beans with big chunks of onion and green pepper throughout. I loved both. Nice to have a solid BBQ option close to work. Thanks for the heads up Robert. Fri Feb 01 15:12:11 -0800 2008 3356226 106691 10foot5 7 3357035 He carefully trims off the fat. Ask for slices,not chopped, if it's flavorful fat you want and trim it to your taste. Fri Feb 01 15:24:31 -0800 2008 3357000 105235 wolfe 8 3357118 Thanks for the tip. It probably wouldn't hurt me to try and learn to love it without the fat. Fri Feb 01 15:55:30 -0800 2008 3357035 106691 10foot5 2 3356757 T-Rex has some consistency problems. I've had a couple of bad meals there, and a few very good ones. Fri Feb 01 13:50:23 -0800 2008 3356083 10793 Morton the Mousse 3 3356774 I had some problematic meals at T-Rex in the early days, but have been eating there at least once a month for the past year and the spareribs have been consistently good. Fri Feb 01 13:55:33 -0800 2008 3356757 11369 Robert Lauriston 4 3356983 I agree. When they first opened I was underwhelmed, but kept trying. Now I think they've got it nailed. As stated earlier, one of my two favorites. I'll get to Uncle Willie's soon, though - on your recommendation. Fri Feb 01 15:05:56 -0800 2008 3356774 98577 rfneid 4 3357090 The spareribs are definitely more consistent than the brisket. I had some really dry brisket there about two months ago. Fri Feb 01 15:46:39 -0800 2008 3356774 10793 Morton the Mousse 4 3361448 I was at T Rex last night, and while this time the brisket was really excellent, the spareribs were not. Very fatty and greasy. Also, most of their sides are good, but the slow cooked greens were not. The brisket was good enough to make up for all of that this time, though. Sun Feb 03 12:33:57 -0800 2008 3356774 13525 JasmineG 1 3356675 Has anyone tried Armadillo Willy's in Mountain View lately. I used to find the stuff ghastly as did my Texas raised husband. But a colleague of his - a fellow Texan - said it was under new ownership and now it is as good as some Texas places. I remain VERY skeptical, but thought I would see. Fri Feb 01 13:29:08 -0800 2008 3350299 15001 jsaimd 2 3356869 I had it recently for the first time and I was pleasantly surprised. The pork ribs were some of the best if not the best I have had in the bay area. The sauce was passable but not spicy enough for me. Fri Feb 01 14:20:54 -0800 2008 3356675 91425 virtualguthrie 2 3362546 I work near the San Mateo one, and find it the same as ever - which is to say, I usually order a burger. Sun Feb 03 22:41:29 -0800 2008 3356675 54804 bbulkow 1 3357964 I have long been a fan of MEMPHIS MINNIES (San Francisco) but it is always very crowded . My favorite is their beef briskit. I find their sides to be annoyingly smokey tasting......no real contrast to the smokiness of the meats. MM has desserts that rock....I love the Banana Pudding and the surprisingly light tasting Deep Fried Peach Pies. I defected to the newer ROADSIDE BBQ ( San Francisco in the avenues) about a year ago since it is more convenient and economical. I like the variety of traditional bbq offerings alongside lighter healthy menu choices of maincourse salads and fresh vegetables. The side dishes taste clean and fresh.....they hand cut fresh fries (sweet potato, traditional and garlic fries) and serve up both meat and sides in very generous portions.....sauce served on the side with several choices available. Memphis Minnie's has really cute and funky and friendly ambiance, but prepare to wait in line and parking is a nightmare in the Haight neighborhood. Roadhouse has a larger seating capacity, larger menu and relatively easy parking/ transit access on Geary Blvd in the inner Richmond district. Sat Feb 02 02:09:39 -0800 2008 3350299 159863 NickyPicky 2 3358555 I find Roadhouse to be my #2 BBQ place here (after MM's), and I enjoy it every time I'm there. Sat Feb 02 10:14:56 -0800 2008 3357964 10724 Mick Ruthven 3 3359769 I like Roadhouse for the pulled pork sandwich. The rest was just okay. Although the sides are decent and the prices are good. Sat Feb 02 17:59:06 -0800 2008 3358555 130031 Shane Greenwood 2 3358606 I wasn't very impressed with Roadside. http://www.chowhound.com/topics/330157#2238663 Sat Feb 02 10:33:04 -0800 2008 3357964 11369 Robert Lauriston 1 3358225 I finally tried Gorilla BBQ in Pacifica yesterday. We got a rack of ribs (they sell only pork ribs; no beef). I thought the ribs were fantastic. They are generously meaty, juicy, and tender. The sauce, which is not sweet and fairly vinegary, is great and is served on the side. The sides are overpriced and I wasn't super impressed (except the corn muffins were all right). Avoid corn on the cob. I absolutely loved the ribs; my husband liked them very much, but felt the ribs were "bland." It doesn't seem like they do any sort of spice rub on the ribs before smoking them. Open every day except Tuesday, I believe 12-8. Takeout only; there is a picnic table on the hill above the train car (the restaurant is in an orange train car on Hwy. 1). Sat Feb 02 07:41:09 -0800 2008 3350299 10658 Atomica 2 4206955 Stopped by Gorilla once out of curiosity. Great promise visually...old railroad car by the side of the road with smoke pouring out of the top. Wasn't too hungry so just got some brisket as a "test". Absolutely the most abused and mutilated piece of meat I've ever seen or tasted. Looked like they trimmed and sliced it with a chainsaw. Huge hunks of fat, tough meat and most of it sliced with the grain. Would love it if the ribs were good but I'm going to have to hear more good things before I make my way back there. Fri Nov 28 12:43:45 -0800 2008 3358225 16655 bdl 2 4463461 Wanted to bump this up; at a potluck I attended recently in Pacifica the host served huge plates of ribs and hotlinks from Gorilla BBQ, with sauce on the side. The ribs were good, sauce was fine, though on the thin side (not sure that is really a bad thing, but I am used to thicker), but the hot links...wow! They were great, very hot, very flavorful, peppery. Definitely recommended. Our hosts told me that the hot links are usually sold out by four in the afternoon, if not earlier. I was thinking those links would be a good entree choice to bring the Chowhound picnic next year.... Sun Mar 01 13:57:24 -0800 2009 3358225 10158 susancinsf 3 4464179 Do you know if they are home-made? Coarse Ground? Glad to hear you liked them, always on the lookout for good smokey links. Sun Mar 01 18:01:33 -0800 2009 4463461 91425 virtualguthrie 4 4466462 Hi: I am not sure but it is my understanding that they are house made. I am also not sure I am enough of a hot links authority to tell you whether or not they were coarse ground. They were definitely smokey and very good, so I hope you try them soon and report back! Mon Mar 02 12:22:50 -0800 2009 4464179 10158 susancinsf 5 4468049 Did they have the texture of a hot dog (finely ground and emulsified) or coarser than that? Mon Mar 02 20:42:10 -0800 2009 4466462 10039 Melanie Wong 6 4468218 Its a good question...my initial reaction was that it was coarser than a hot dog.....I did find this photo of a course ground hot link in an old CH post: http://www.cyberbilly.com/chicken/HotLink002.jpg but still not sure. It was the taste that grabbed me, not the texture. Clearly, more research is needed. Mon Mar 02 22:34:46 -0800 2009 4468049 10158 susancinsf 7 4468287 That's definitely a nice home-made coarse-ground link in that picture. If the one's at Gorilla BBQ look anything like that I'll definitely have to give them a shot. Mon Mar 02 23:42:17 -0800 2009 4468218 91425 virtualguthrie 1 3359544 If you're in the neighborhood I'd give Smokin Okie's in Pleasant Hill a try. I wasn't blown away but not disappointed either. From recent reports Back Forty has slipped since they moved to their larger location. Bo's in Lafayette also gets good reviews here, but I haven't been in a while. Sat Feb 02 16:38:03 -0800 2008 3350299 23712 DiveFan 1 3359735 What do you guys think of Everett & Jones Barbecue Sat Feb 02 17:46:11 -0800 2008 3350299 143478 alexdesignz 2 3359774 Overpriced. Sat Feb 02 18:00:09 -0800 2008 3359735 130031 Shane Greenwood 2 3360934 I think E&J's hot links are great but their ribs are mediocre. I'd never stand in line for it. Prices are pretty average. Sun Feb 03 09:19:24 -0800 2008 3359735 11369 Robert Lauriston 3 3362537 Tell me what the attraction is for hot links. They weren't included in the BBQ I grew up with and I've never really considered link sausages you can easily grill yourself as real barbecue. Obviously many people do consider them an important part of barbecue and I'd like to know why. Sun Feb 03 22:27:43 -0800 2008 3360934 10724 Mick Ruthven 4 3363168 In California people tend to use the term BBQ to describe anything cooked on a grill. So hot links get lumped in even though it isn't really BBQ as most people know it outside of CA. Mon Feb 04 08:26:41 -0800 2008 3362537 130031 Shane Greenwood 4 3363365 I believe hot links came from Texas. I think E&J's are smoked in the pit. Taste like it, anyway. I don't particularly care about hot links, spareribs are my thing. But E&J's spareribs are so-so and their hot links are delicious, so if someone dragged me there, that's what I'd order. Mon Feb 04 09:20:10 -0800 2008 3362537 11369 Robert Lauriston 2 3364559 Oversauced. Mon Feb 04 14:17:16 -0800 2008 3359735 13300 Civil Bear 3 3364904 I've never had a problem getting the sauce on the side. Mon Feb 04 15:54:52 -0800 2008 3364559 11369 Robert Lauriston 2 3376134 I love it. It's delicious. Some friends who used to live nearby introduced us to it and we keep going back. The medium has a nice smoky flavor & is my favorite sauce ever. The service isn't great- we go for the food. Fri Feb 08 00:29:54 -0800 2008 3359735 164230 greengoo 1 3359799 What about Looney's? Sat Feb 02 18:09:43 -0800 2008 3350299 25012 chemchef 2 3360932 For me, once was enough for Looney's. Same goes for Brick Pig's House. Sun Feb 03 09:18:26 -0800 2008 3359799 11369 Robert Lauriston 3 4632619 I didn't care for Looney's at all. The sides were terrible, as was the bread pudding (which the owner was touting left and right). Mon Apr 27 10:33:23 -0700 2009 3360932 58988 zunzie 1 3361007 For TODAY Super Bowl- Per tablehopper- Those of you hosting your own party, ~LUNA PARK~ will be offering a special delivery service with a "Tailgate Platter," perfect for city-dwellers living without a grill. Dishes offered include Niman Ranch BBQ chicken and ribs, coleslaw, French fries, beans, and mashed potatoes, and will be available from 2pm until the end of the game. Cost is $29.99 for two people and $49.99 for four people. Guests can order online or over the phone. Oh, you might need the number, won't you? It's 415-553-8584. Sun Feb 03 09:46:38 -0800 2008 3350299 52212 Lori SF 2 3361206 FYI, the website says its $12.50/pp. Sun Feb 03 10:56:10 -0800 2008 3361007 25012 chemchef 1 3361173 For barrel barbeque http://www.chowhound.com/topics/474478 Elves BBQ in Oakland http://www.chow.com/places/19821 Burley's Car Wash BBQ in Oakland on Martin Luther King and MacArthur (only if not raining and only tried the hot dog so far but Burley's built their carwash business by providing BBQ to local car dealerships on Auto Row ... well, that and the fact they do a nice job of detailing cars) The 1/4 Burger joint on Telegraph in Oakland ... haven't tried it yet though. Sun Feb 03 10:43:43 -0800 2008 3350299 10264 rworange 1 3361280 I wanted to add Windy City Pizza and BBQ to the list. They are on El Camino Real in San Mateo. You might not believe it but they actually have good BBQ here. The pork ribs can be absolutely fantastic and the beef ribs even better. The brisket is not as good as Memphis Minnie's but it can be very good. Disclaimer: Their BBQ sauce sucks and it is probably from a jar. I like to add a lot of black pepper and some chili flakes to give it a little more zing. Other places that have been discussed: Memphis Minnie's (SF)- tends to be my favorite. Brisket is amazing and so are most of the meats offered there. Some of the sides are great: Potato salad, greens, cole slaw and Mac n' cheese are all good. The sauces are ok, but not great. Johnson's(SF)- I agree with most of the comments about this place. They have great sauce but the meat has no signs of smoke. Too bad. Bo's (Lafayette)- I loved it! I've only been once but the brisket was divine. The ribs were good too. Sauce was just fine... sides were very forgettable... if this place was closer to SF I would be there often. E & J(various locations East Bay)- great links (the best I've found 'round here, great sauce, ribs are sometimes good... the rest of it is nothing special. Big Nates (SF)- Definitely acceptable BBQ, although it's not enough to make me want to go often. Meat is buried in sauce that is pretty good, maybe not spicy enough, brisket and pork are good. Haven't had ribs. Sides suck. Flint's (Berkeley)- Only whent once to the Shattuck location. It was really bad. The links were actually pretty good (coarse grind, home-made) and drenched in a great sauce, I would probably go back for these. The ribs were horrible, I couldn't really eat most of them. They were really bad cuts and the meat was dry. The sides were forgettable. I didn't get to try the brisket which is a good barometer of BBQ to me and tends to be my go-to item. Great American BBQ (Alameda)- Really bad. Brisket sucked, too dry not enough smoke. Pulled pork, also bad, tough flavorless pieces of meat. Sauce was not enough to cover up for the mediocre meat, sides no good. Roadside BBQ (SF)- Really bad attempt to copy Memphis Minnie's. Meats are not good, sauce not good, sides are just a poor imitation on MM's. I really wish this place was good. Haven't tried T-Rex or Uncle Willie's but I definitely will be soon. Didn't get to try Doug's in Emeryville before they closed :(. Sun Feb 03 11:22:52 -0800 2008 3350299 91425 virtualguthrie 2 3361331 Memphis Minnie's cole slaw is unlike any I've had elsewhere, closer to pickles than slaw. Very good but arguably mislabled. Sun Feb 03 11:46:38 -0800 2008 3361280 11369 Robert Lauriston 3 3361655 Agreed, I do like it though. It seems like Roadside's version of Cole Slaw is a copy of MM's which was the tip-off for me that they were trying to copy MM's menu. Sun Feb 03 13:53:20 -0800 2008 3361331 91425 virtualguthrie 2 3362543 Interesting, I like Roadside more than you do the maybe four times I've been there. Brisket and pulled pork sandwiches were pretty good to me, and their sweet potato fries (I know, what's that got to do with barbecue) were great. The meat wasn't MM's quality, but I'd put it #2 around here (since Doug's in Half Moon Bay closed). Sun Feb 03 22:34:49 -0800 2008 3361280 10724 Mick Ruthven 1 3361827 In Morgan Hill is a great bbq place called Trail Dust BBQ. I only ate there once--the one time I was in Morgan Hill, actually, but it was good enough for me to often dream about creating excuses to go back. My friend had bbq chicken, and I had bbq beef ribs (I planned to get the pork ribs, but a special on the beef ribs sounded intriguing), and both were full of great smokey flavor, juicy, good sauce, etc. I don't claim to be a bbq expert (nobody who grew up on the North Shore of Boston should dare to claim that) but it was certainly the best I've had in Northern California. The portions were huge, with what I recall as very tasty coleslaw and cornbread. Sun Feb 03 15:06:53 -0800 2008 3350299 11390 jillyju 1 3362604 You might want to try Everett and Jones in Oakland, or Old South BBQ in San Leandro, I think. Mmmmm...BBQ!!!! Mon Feb 04 00:43:49 -0800 2008 3350299 163169 skitamura 2 3363383 What have you had at Old South? In the archive here I find only one report, from 2002. http://www.chowhound.com/topics/22331#82624 Mon Feb 04 09:26:19 -0800 2008 3362604 11369 Robert Lauriston 1 3363301 Close to us is Roadhouse BBQ - in San Francisco at Geary and 2nd Ave...brisket is good...different sauces to select from....and GREAT sweet potato fries and corn bread! Mon Feb 04 08:59:52 -0800 2008 3350299 163245 jable5 2 3366400 I didn't really care for the brisket there. Found it to be dry and a bit bland compared to other briskets I've tried. The brisket needs the sauce to more than a brisket should. Roadhouse seems to do a better job with the pork dishes. Tue Feb 05 08:09:50 -0800 2008 3363301 130031 Shane Greenwood 1 3363986 I am now firmly convinced that the only way to get decent BBQ in CA is during the summer when Black Churches have take out dinners. All these places-- just a shadow of what BBQ ribs and chicken are all about. It isn't all about the sauce.... it is also about the love and care that goes into taking the time to do ribs right. Mon Feb 04 11:55:58 -0800 2008 3350299 55542 drmimi 2 3376173 I agree that family cooking tops all and in BBQ, sauce is not everything, it's the timing. take a road trip through the Mississppi River valley (STL to NOLA) and hit strip mall parking lots for the guy with a roll-up smoker. ya' gotta do a wet Q -.otherwise it's baste or waste. is Brothers-in-Law on Divis still around? they were pretty good. Fri Feb 08 01:34:21 -0800 2008 3363986 163722 hill food 3 3376890 Brother-in-Law's is now Lilly's. No big changes, same family. Fri Feb 08 08:34:09 -0800 2008 3376173 11369 Robert Lauriston 4 3376966 good to know. thx. Fri Feb 08 08:54:26 -0800 2008 3376890 163722 hill food 4 4199444 >Brother-in-Law's is now Lilly's. No big changes, same family.< I stopped in to Lilly's today, my first time since it was Brother-in-Law's. The physical place is the same except for being noticeably cleaner. I had a half order of brisket ($11-something) with cole slaw, and got a large pile of thick-cut brisket chunks that were very tender with a light smoke flavor. I had asked for the sauce on the side but they forgot that, but much of the pile of meat was under and not touched by the sauce so it was really OK. It was a good version of real barbecue and whether you prefer this or another would really be personal preference. I may still prefer Memphis Minnie's brisket, but Lilly's is quite good. The potato salad was a very flavorful mayo version with a bit too much dressing for my preference, but it was still quite good. I talked to the owner (Lilly's husband) who said he had worked for Brother-in-Law's for 10 years, after which he and his wife bought it. She now has health problems so he's running it and the name will again be changed. He showed me the 45-year-old pit where they burn oak and almond to do the barbecuing. Mon Nov 24 18:06:18 -0800 2008 3376890 10724 Mick Ruthven 3 3377483 Just to clarify, when I said "Their "Q" is all about the sauce" I was referring to specific BBQ joints in the East Bay and SF, and not in a good way. Those place have perfected their sauces at the expense of their BBQ, IMHO. Fri Feb 08 10:50:59 -0800 2008 3376173 13300 Civil Bear 4 3379726 I think I get what you're saying CB, too many places just grill the meat and throw on sauce at the very end (or serve it on the side!). KC and a lot of TX do that. I appreciate their way and enjoy it, but it's just not mine - gotta be cooked in for that nice caramelized texture. there was a place in Hayes Valley that did it right - lamentably long gone. Sat Feb 09 03:34:39 -0800 2008 3377483 163722 hill food 5 3380035 I can't speak for CB but what you are talking about is grilled meat not BBQ. Low and slow smoked and maybe a rub with sauce on the side as a condiment is BBQ. Sat Feb 09 07:46:56 -0800 2008 3379726 105235 wolfe 6 4206710 I personally agree wolfe -- dry rub, sauce on the side, for me. Any place in SF do a Carolina-style mustard sauce? Fri Nov 28 10:01:16 -0800 2008 3380035 18466 a_and_w 7 4206900 I am pretty sure Memphis Minnies (on Haight Street) has a mustard-based sauced available. I have had it on the pastrami sandwich they serve every Wednesday. Fri Nov 28 12:10:46 -0800 2008 4206710 23776 DavidT 7 4207017 Both Minnie's and Roadside do Carolina-style sauces including mustard. That is my main complaint with both as I prefer a traditional sweet/spicy tomato based sauce. I think the food is better overall at MM but the mustard sauce is more complex and tastier at Roadside. Fri Nov 28 13:22:01 -0800 2008 4206710 20663 Josh90004 8 4207233 Awesome -- thanks to you both for the recs. Fri Nov 28 15:55:37 -0800 2008 4207017 18466 a_and_w 5 3380359 To me, what makes barbecue barbecue is slow cooking in a smoker or pit. Whether the meat is marinated, has a dry rub, and/or is basted with sauce during cooking is a regional thing. They can all be good. Sat Feb 09 10:21:45 -0800 2008 3379726 11369 Robert Lauriston 6 3380642 oh it is all good, but for mine, a dry rub the night before (if it's chicken a soak in salt water for starters) and a good hour of hickory smoking is required and the next 30 or 40 minutes has the sauce on. we all have our own ideas about what makes good BBQ. and hey if you're an omnivore and the flesh ain't ^%^%$'d up it is good. Sat Feb 09 12:16:19 -0800 2008 3380359 163722 hill food 1 4001741 I have read through the majority of this string, and although it has been a long time since there was a post, the topic of barbeque is always timely. So with the demise of Doug's in Emeryville, a place I would go to periodically, it was time to find a new source. After seeing the episode on Memphis Minnie's on Check Please Bay Area, I went with a group of ten. As a result we got to try many many of their items. The brisket was very good. I really liked the rib tips and Andouille as well. The sides were enjoyable; I particularly liked the greens. The desserts were also quite good, especially the pecan pie. Although they had three sauces for the ribs, I didn't really care for any of them all that much. Obviously this is a matter of personal taste. Living in the East Bay, heading over to San Francisco for barbeque is a bit of an expedition. I would certainly go back to Memphis Minnies, especially if I were in the City, but I am not sure I would take the trek just for the barbeque. Last night I tried T-Rex. I have eaten at Lalimes and like it. Sea Salt, another one of their ventures, has gotten favorable comments from friends and colleagues. We were in the area and thought that it was worth a try. Perhaps it was omen when the first beer that I selected was out. And then my second choice was also out. Not very good planning if you are out of beers on a late Sunday afternoon of a holiday weekend. We ordered the baked beans, mac and cheese, cole slaw, a full slab of spareribs, and a half slab of baby back ribs. The baked beans were just there. There was no depth of flavor. I don't know what it is about cole slaw in restaurants, but when you make cole slaw in large batches, you have to occasionally stir it, and you have to occasionally adjust the seasoning. Adding some freshly squeezed lemon, some salt, and a small drop of their hot sauce put some life into it, but I don't want to go out to adjust seasonings to that extent. The mac and cheese was the best side, but had a somewhat boring texture. Perhaps it is their dish for kids, but I would have preferred a crust or bread crumbs or something (fresh corn) in it to break the monotony. The baby backs were ok, and no more than ok. The spare ribs were not. There is certainly no indication of any smoking going on here. You will not see a hint of pink on their ribs. The spare ribs were moist, but unfortunately this was because of rather substantial strips of unrendered pork fat in the ribs. I realize that salt + fat = flavor, but I don't want to eat a hunk of unrendered fat. It is supposed to baste the meat but should be fully rendered when you serve it. Overall, this was very disappointing, and I doubt that I will go back. Also tried Looney's in Berkeley a while ago. Seems that if you order a slab there that they slice the rack, and then reheat the individual ribs on the grill. It does heat them back up, but does so that the expense of drying them out. As I recall, the sides there were pretty unspectacular. So my next trips may well be over the hills and to Lafayette and Pleasant Hill. If all else fails, I have a friend at the University of Alabama who raves about a place called Dreamland Barbeque. Their T-shirt was on the wall at Memphis Minnies. I have also heard some good things about a relatively place called The Brick Pig's House on Shattuck in the North Oakland/Rockridge area. Anyone have any hand-to-rib combat experience with their ribs? Mon Sep 01 12:42:58 -0700 2008 3350299 121438 tutti_a_tavola 2 4001814 I've seen Dreamland discussed in other BBQ threads on other boards. Some say it's the best, period. There's been enough positive mentions made, that if I'm ever within about a hundred miles, I'm going. Mon Sep 01 13:21:58 -0700 2008 4001741 15807 Steve Green 2 4001915 Brick Pig's House is across the street from Bushrod Park, which is very not Rockridge. Once was enough for me. There are some reports in the archive, click the Places link to find them. Mon Sep 01 14:18:43 -0700 2008 4001741 11369 Robert Lauriston 2 4003500 >>"So my next trips may well be over the hills and to Lafayette..." If you are referring to Bo's, then you will likely NOT be disappointed. Be sure to try their CAB brisket (2nd only to MM's, IMO) and their sausage which is not made on site but special for them (can't remember from where). IIRC, they choose your sides. Tue Sep 02 10:50:13 -0700 2008 4001741 13300 Civil Bear 2 4019542 You might give Brown Sugar Kitchen in Oakland a try. While it is a Southern restaurant, the ribs are quite good. My only complaint would be they are a small serving and could be meatier, but the levely of complexity is wonderful. HOWEVER, they are no competitions for Brown Sugar Kitchens pulled pork which is hands down the best pulled pork to date. So far the only side that really impressed me was the yams ... great, great, great with a nice smoke flavor to them. Did I mention they were great? Tue Sep 09 00:05:48 -0700 2008 4001741 10264 rworange 1 4204489 For those in the South bay looking for some amazing BBQ, check out the Texas Smokehouse BBQ in San Jose. They're on Capitol Expressway and Story Road. Get the Pork ribs and brisket. You wont be disappointed. Wed Nov 26 16:31:11 -0800 2008 3350299 243784 tradeofalljacks 1 4204542 2 new places awaiting reports post turkey stuffing I guess. http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/11/25/FDG4147OT2.DTL Wed Nov 26 17:09:27 -0800 2008 3350299 105235 wolfe 2 4206233 Dang, I passed by George's today. It is near McDonald's on 24th.I thought perhapsI had missed it before and was only now noticing it because it was one of the few places open in the Mission on Thanksgiving. I was tempted by those little chickens spinning in the window. Was going to stop and pick one up for tommorrow ... but no ... no ... I thought I'd check the web first to see how it was. Dang. Didn't realize O'Reilly's Holy Grail closed. Here's a prayer that Midpoint is good Thu Nov 27 22:28:12 -0800 2008 4204542 10264 rworange 1 4204758 Johnson's BBQ in San Francisco. Mainly take-out, but man 'o man, that's bbq! 2646 San Bruno Ave. San Francisco bbqman Wed Nov 26 18:55:34 -0800 2008 3350299 71333 bbqman 2 4204784 I guess from the comments above you are not partial to smoke? Wed Nov 26 19:09:05 -0800 2008 4204758 105235 wolfe 1 4463538 97 replies as I write this and no one has mentioned KC's yet? What is wrong with you poeple!!! :) If the meat and the cooking technique matter to you -- and you can overlook the relatively uninteresting sauce, the funky decor, the old-school white bread sides -- in other words if you just want a great cut of meat cooked slowly to a smoky, juicy perfection you have to check out KC's. Doug's? Good riddance. E&J? Not as good a cut of meat, not as well Q'ed, masked with macho sauce. Flint's? If it ever was edible, I missed it. T-Rex? My 'inconsistent' rating dates back to the early days, so maybe I should revisit - or maybe I should rest my case with tutti_a_tavola's report. Sun Mar 01 14:24:39 -0800 2009 3350299 261092 BernalKC 2 4464182 What do you like there? Sun Mar 01 18:02:04 -0800 2009 4463538 91425 virtualguthrie 3 4464203 http://chowhound.chow.com/topics/600225#4463481 Sun Mar 01 18:09:37 -0800 2009 4464182 105235 wolfe 3 4464509 1) ribs 2) brisket 3) chicken 4) there is no four. Life is simple at KC's Sun Mar 01 20:24:06 -0800 2009 4464182 261092 BernalKC 4 4468216 Has anyone tried Gorilla Barbecue in Pacifica? It was featured on Diners, Drive-Ins and Dives a couple of weeks ago. Mon Mar 02 22:33:43 -0800 2009 4464509 13579 Sitka 5 4468233 This post above, http://chowhound.chow.com/topics/484818#4463461 Mon Mar 02 22:49:11 -0800 2009 4468216 10039 Melanie Wong 2 4484373 Amen on all counts. My "friends" who don't like it only care about the sauce and don't really understand BBQ in the first place. I will amend the recommendations a couple of post below by BernalKC: 1) ribs-short end 2) ribs-long end 3) brisket 4) chicken I absolutely love the fact that waiting around, even a few minutes for a take out, is enough time for you clothes to soak up a little of the smokiness. Sun Mar 08 09:52:46 -0700 2009 4463538 50435 rocoto 1 4468232 One of these days I'm going to drive out to East Oakland to Flint's, where they still smoke their own meat there. Mon Mar 02 22:49:06 -0800 2009 3350299 27275 ML8000 2 4469819 Are they still open? I heard they closed again and the number provided is old. I am pretty sure just about all the places listed in this thread smoke their own meats (although few grind their own sausages). I would place Nate's about on par with Flint's. Memphis Minnies and Bo's are still my favorites though. Tue Mar 03 12:19:14 -0800 2009 4468232 13300 Civil Bear 3 4470121 I meant Flints on Bancroft in East Oakland. Any way I just called because I was curious and to see if they're open. Glad you mentioned it. The guy that answered was Latino and he asked if I was looking for barbecue and I said yes. He said wrong number sorry. That saved a trip...still a bummer. Oh well. It could still be open but I doubt it given the one of Shattuck closed. Tue Mar 03 13:27:13 -0800 2009 4469819 27275 ML8000 4 4545111 It most definitely is closed. I drive by regularly as I live not too far away. Fri Mar 27 17:16:25 -0700 2009 4470121 11390 jillyju 2 4469986 The Shattuck branch (which sucked in its most recent incarnation) is closed, I dunno about Bancroft or San Pablo. Tue Mar 03 12:58:14 -0800 2009 4468232 11369 Robert Lauriston 1 4485539 Everett and Jones at Jack London Square has always been good, pricey, but good. The sauce is above average and the BBQ is well smoked as shown by a strong pink ring. Dougs in Emeryville always was good. It was more of a take-out place and they packed everything in reusable plastic containers that I always appreciated. I think they closed recently. Flint is always among the best if you get there at the right time. More often than not they open and close when they feel like it. Great sauce. Big Nates on Folsom has pretty good meats but very weak sauce. Sometimes you'll be lucky enough to see the Legend himself, Big Nate Thurmond behind the counter. Brother-in-Laws BBQ on Divisiderio was iffy at best. Good sauce but often over cooked meats. I think that they changed hands recently. Those are amongst the better places that I frequented when I lived in the area. They also are easy to get to either by public transportation or car. Parking is hard at Flint & Big Nates at times at night. I can't travel too far so I never had any problems during the afternoon. Good Luck. Sun Mar 08 18:04:07 -0700 2009 3350299 272852 fooddude9999 2 4487463 Big Nate's is consistent and reliable, nothing's bad, nothing's stellar. They have a parking lot and I've never found it full. Free delivery in SF. As discussed above: Brother-in-Law's is now Lilly's but is still in the same family and hasn't changed much. Flint's has closed again. It had gone way downhill so just as well. I don't currently know anyplace that makes ribs as good as Flint's were up until around 2004. Doug's closed. Mon Mar 09 10:45:01 -0700 2009 4485539 11369 Robert Lauriston 3 4488017 I've been to the three new BBQ places in SF. George's on 24th & Capp, B.'s on Divis and McAllister and Babyblue's on Mission and Precita. At Baby Blue's I had the half order, smoked beef rib (yes rib). I got a one huge rib, easily 10 inches long and 4 inches high. The meat had a good overall flavor but some parts were a little tough. They had a good vinegar base hot BBQ sauce. The sides were collard greens and baked beans. The greens were a little salty and the beans were just ok, but got better with the addition of sauce. Good slab of cornbread. At George's I also had the beef ribs (smoked, I think). Here I got 6 moderate size ribs (half order). These were excellent, very tender, well sauced with a nice fiery tomato based sauce. The side of cole slaw was outstanding. I went to B's Satuday. They have no beef ribs, just pork ribs and I was going to try them to compare, but I saw a plate of their brisket and couldn't resist. The half order was about 12 slices of succulent heaven. Fork tender with a complex hot BBQ sauce. As advertised, the brisket is slow cooked for 15 hours and it really comes through in the texture and flavor. I had a nice corn muffin, the collard greens had more of a ham hock flavor but the mac and cheese was lumpy with cheese (I'll try reheating later). I'll go back and try the brisket at G's and BB's in a week or so when baseball starts. I'll also definitely try the pork ribs at B.'s. After a number of years of so-so BBQ, it's nice to see some new choices. Mon Mar 09 13:06:53 -0700 2009 4487463 173035 dartinbout 4 4494338 Thanks for the report. B's sounds interesting and I will have to give them a try. George's on the other hand seamed more like a Chicken Coop/Pete's type place than a real BBQ joint. Their brisket sitting the steamer bin did not look appetising at all. Wed Mar 11 09:43:17 -0700 2009 4488017 13300 Civil Bear 4 4528961 Nice report. Too few places serve beef ribs and the few that do are usually not great. Good to hear there's something good about George's. Looking forward to your brisket report. Sun Mar 22 23:14:16 -0700 2009 4488017 10264 rworange 5 4529595 Sadly there is no outstanding Q in the Bay Area. Have tried them all cant believe that memphis minnies and the newer places such as B's and baby blues create any kind of buzz. Best Q i've found is in my backyard slow cooked over a variety of woods for 18 hours, dry rubbed or with sauce. Gotta raise your own pigs Mon Mar 23 08:34:08 -0700 2009 4528961 52092 mick 6 4529950 >>> Gotta raise your own pigs And grow your own feed for the piggies? Mon Mar 23 09:58:32 -0700 2009 4529595 10264 rworange 6 4531312 LOL, backyard BBQ should just about always beat out restaurant BBQ if you know what you are doing. There is big difference between q'ing 4 racks of ribs and serving them right out of the smoker vs. smoking hundreds of ribs for the masses. But then again, if you can beat MM's brisket we need to talk... Mon Mar 23 16:05:33 -0700 2009 4529595 13300 Civil Bear 4 4633247 Thanks for the report. B's just did some neighborhood flyering, so maybe it's time to give it another go. Our one and only taste from around 6 months back had brisket that was pretty dry with a wimpy smoke ring, no way it was slow cooked for 15 hours. Hopefully they're getting in the swing of things. Last Sunday, Big Nate's smelled unusually good, as did Lily's. I think the day for 'que is really Sunday, when they're targeting crowds getting out of church. Mon Apr 27 13:23:42 -0700 2009 4488017 17221 SteveG 1 4543877 I faced the same problem when i moved here from Texas 2 years ago. Memphis Minnie's is okay. Brisket is good, but everything else i found to be a little sub-par. Uncle Frank's in Mountain View is my current Bay Area fav for BBQ. It reminds me of those hole in the wall joint in the country in East Texas that serve killer BBQ. Supposedly Bo's is good, but i haven't been yet. Tried several times but they have weird hours. I recently got a smoker and have been following the 'if you want something done right, do it yourself' rantional. Fri Mar 27 10:49:39 -0700 2009 3350299 196555 texanfoodie 2 4543933 Have you tried the brisket at Uncle Willie's in Oakland? Fri Mar 27 11:13:24 -0700 2009 4543877 11369 Robert Lauriston 2 4544729 Uncle Frank's is freakishly good. I've only managed to eat there once, when a company I work for brought their meat in for lunch. Wow. Fri Mar 27 14:52:34 -0700 2009 4543877 54804 bbulkow 3 4545128 When did you eat at Uncle Frank's? Two bbq-loving friends and I went there three times in 2005 and 2006. The food was very inconsistent and included (from my notes) pretty tasteless brisket and tough and dry ribs. We saw no reason to go back. Fri Mar 27 17:23:47 -0700 2009 4544729 10724 Mick Ruthven 4 4634852 At Uncle Franks I would recommend the brisket with the sauce on the side. He also has mild and spicy sauce which you can ask for it mixed. At times he also has some specials that are really good. I've never been a big fan of the ribs but my bf (a southern boy) loves them. The meat is really nice and smokey. Frank says he smokes with a combination of cherry wood and something other wood (I don't remember). Tue Apr 28 00:48:41 -0700 2009 4545128 15111 misspiggy 5 4635042 FYI -- Frank left the restaurant awhile ago and I believe the place is now run by his family. He moved back to the South. I'm not sure if there is any difference in the chow since he left because I never went before he left. The pulled pork is also very good, the potato salad has a very strong vinegar flavor, which some people love but I don't care for. The folks who run it now are super friendly, it's a great place to get some Q. Tue Apr 28 05:43:26 -0700 2009 4634852 130031 Shane Greenwood 4 4637553 Late summer 2008. Maybe I hit a good day. I will also admit to low standards - I'm a northerner. Tue Apr 28 18:43:28 -0700 2009 4545128 54804 bbulkow 5 4637627 According to posts in this or another thread, Uncle Frank himself left and the place is run by others. Maybe it's changed for the better. I don't get down that way or I'd try it soon to see. Tue Apr 28 19:10:03 -0700 2009 4637553 10724 Mick Ruthven 1 4544472 If you're ready to taste phenomenal Yucatan dry-rub BBQ head over to Half Moon Bay on saturdays only. There is a small cafe near the El Granada airport that serves up delicious, fresh, and unusual BBQ. I'll vouch! Fri Mar 27 13:30:20 -0700 2009 3350299 277940 Greenwood 2 4544608 Are you referring to Spanishtown Restaurant & Market or some place else? Fri Mar 27 14:12:32 -0700 2009 4544472 10252 larochelle 2 4545133 >There is a small cafe near the El Granada airport that serves up delicious, fresh, and unusual BBQ.< Please, more description or identification of the place! And the airport there is called Half Moon Bay airport even though it's just north of Princeton. Fri Mar 27 17:26:01 -0700 2009 4544472 10724 Mick Ruthven 1 4581571 Try Sneaky's BBQ. It's far and away the best barbecue in the Bay Area. They operate on a delivery and catering basis. So far, no sit-down or storefront...yet. They say they plan on it. They smoke and prepare Carolina-style pulled pork, killer ribs, and an expanding number of sides. They only operate via email, and their menu is posted on their blog, www.sneakysbbq.blogspot.com. I found them on Yelp!, and from the looks of things, they have a number of satisfied customers. I am certainly one. Thu Apr 09 10:39:30 -0700 2009 3350299 281366 smit567 2 4581604 Any details on what you've had from them? That URL doesn't work for me. This one does: http://sneakysbbq.blogspot.com/2009/04/smoking-tomorrow-delivering.html Curent menu: 1 pint of pulled pork - $9 1 rack of baby-back ribs - $19 (1/2 rack - $10) 1 pint of Sneaky's macaroni & cheese - $5 1/2 pint of cole slaw - $3 ? collards - $4 Delivered COLD? Thu Apr 09 10:45:10 -0700 2009 4581571 11369 Robert Lauriston 3 4581767 I've had everything but the collard greens. Those are new to me. The ribs are the best thing they have, and the pulled pork is nice and vinegary. They do deliver cold, mainly (I think) because the food is cooked one day and delivered the next. Thu Apr 09 11:27:44 -0700 2009 4581604 281366 smit567 3 4582276 We tried them once and had everything but the collards as well. Ribs were very flavorful and tender - dry rub, and a bit dry I suppose, but I vastly preferred them as they were. I am not a BBQ fan, but liked these. Husband is a BBQ fan raised in TX (but partial to Carolina style) and he liked it a lot. Pulled pork is indeed vinegary. Good, but not as good as the ribs. Husband says the mac and cheese was good. Cole slaw was relatively flavorless, but good with the pork. I did like the BBQ sauce. Thu Apr 09 13:53:46 -0700 2009 4581604 15001 jsaimd 2 4581884 The URL (the actual link) above has an extra dot in it. Here's the correct one. http://www.sneakysbbq.blogspot.com Thu Apr 09 11:59:41 -0700 2009 4581571 10724 Mick Ruthven 1 4582823 Not the typical BBQ joint but last night, we were at Paragon before the Giants game and ordered the brisket (came with beans, collard greens and hush puppies.) YUM. Apparently, they are doing special Wednesday night BBQ dinners. The brisket was very moist and well flavored (I loved the sauce.) I think there were two other BBQ items but I can't remember what they were. It probably changes each week. I tried to find out more from their website but this is all I got: "Due to overwhelming fan response, Paragon San Francisco has expanded on Executive Chef Spencer O'Meara's smoker obsession with a smoked BBQ menu Wednesday nights." Thu Apr 09 16:51:22 -0700 2009 3350299 51435 lamster 1 4632630 Has anyone had Bo's cater anything? I'm wondering what the portions are like... Mon Apr 27 10:35:44 -0700 2009 3350299 58988 zunzie