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Aug 28, 2013 03:06 PM

4505 Meats to take over the former Brother In Laws/Da Pitt BBQ at 705 Divisadero [San Francisco]

Exciting news for those of us who live in the neighborhood or near it. I can't wait. This place has long been a place with potential due to the fact that they have a proper smoker but has always fallen a bit short due to bad management.

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    1. Haighteration reported that construction started after the first of the year with an eye toward opening in March.

      4505's whole hog barbecue preview is Sunday, Feb 9, $20 per plate (advanced purchase) or $25 at the door. It's a fundraiser and tribute for Rodney Scott whose historic pit in Hemingway, South Carolina burned down in November. The Fatback Collective, who have cooked up traditional whole hog bbq at the Eat Real Festival and La Cocina's San Francisco Night Market, will contribute the proceeds to rebuilding Scott's.

      5 Replies
      1. re: Melanie Wong

        Thank you! I think I will give this a shot. My hopes are high for this place!

        1. re: sfchris

          I'm a big fan of Rodney Scott. Here are my photos from the three times he's come to Bay Area to cook a hog.

          I'll be there on Sunday. And I have my fingers crossed that Ryan Farr will do him proud. Let's make it a chowdown --- give us the high sign in the parking lot.

          1. re: Melanie Wong

            Celebrating our rain: start at 9 am at Memphis Minnie's for the shrimp & grits and walk to Divisadero & Grove for the Rodney Scott fundraiser at 11am.

        2. re: Melanie Wong

          Any idea what the different tickets indicate? There are Pit Patron ($20), Pit Believe ($50), and Pit Master ($100) tickets. Are these just different donation levels and all get you a plate of pig?

          1. re: Peter Yee

            That's my assumption too. It gives people the opportunity to donate in advance using a credit card.

        3. Here's a link to the chowdown report:

          I forgot to comment on the brisket. This was Farr's baby. They were pulling them out of a Southern Pride smoker on wheels, so it may be different once the place opens and uses different smokers. Nice crusting, tender enough without being mushy, but a bit too lean and therefore not beefy enough in taste. Sauce was in squeeze bottles on the tables and not served on the meat, a plus.

          1. "The day has finally come to celebrate! Starting THIS Saturday, May 3rd at 10:30 am, 4505 Burgers and BBQ will be serving up the best BBQ, cheeseburgers, and more at 705 Divisadero. We’re bringing our meaty goodness to Divis! Rejoice!

            We’re opening up for take-out only to start, and we’ve got the goods to grab and take home or on your picnics at Alamo Square. Our sweet, sunny patio will be opening up in later in mid June, where you can dine with us and sip local wines and beer."


            4 Replies
            1. re: Cynsa

              I'll be trying this out after a two week road trip to Dallas and Austin.... so the definition of good Q will be fresh in my head. Hope this lives up to the hype! If so it will be the first great Q in the bay area.

              1. re: sfchris

                Comparing 4505's brisket and ribs to Franklin BBQ in Austin? Snow's in Lexington? Kreuz in Lockhart?

                1. re: Cynsa

                  Not close. However, damn good for San Francisco!

                  1. re: Cynsa

                    Comparing anything in CA to Franklin BBQ in Austin will be tough. Last time I was there people were waiting outside for three hours in pouring rain just to get a plate.

              2. I don't think there is a more overhyped BBQ in the Bay Area. 16 dollars and I got half a slice of brisket that was dry and a tiny handful of pulled pork that was shredded to death. I have super low expectation of Bay Area BBQ and I will pay 20 bucks for it but this is crazy. The pulled pork was like mush and not in a good way. The counter person claimed there was 1/4 a pound of meat, I weighted on my cooking scale, there was not. It seemed like they used the same rub for both of the pork and beef. I'm sticking to B-side and Catshead for my overpriced BBQ needs when I'm post trip to the family in South Carolina.

                11 Replies
                1. re: tjinsf

                  do you consider B side the best in oaktown or berserkley -- for me it was decent but not stand out compared to others in the vicinity. have yet to try the more recent arrivals. thanks for your opinion.

                  1. re: moto

                    I like B-side the best probably cause it reminds me the most of BBQ from South Carolina so yeah there's a bias. I think compared to BBQ elsewhere in the country it's just decent. Haven't tried all the BBQ places in the East Bay but B-side is better than anything IMHO in SF.

                  2. re: tjinsf

                    The one time I went there, the only meat I liked was the brisket but I didn't care for any of the sauces. The one thing I adored was the giant Parker House Roll .. I'd really like the recipe.

                    1. re: walker

                      we liked the brisket as well, but the burger was the standout for me.

                    2. re: tjinsf

                      I was super excited for it to open but I'm pretty dissapointed with the place. I've only tried it twice and both times it was pretty mediocre. I don't understand it. How can a dedicated barbecue restaurant with real smoker that's obviously putting some effort into the food be putting out such sub-par product. It's a shame.

                      1. re: virtualguthrie

                        Unfortunately I've heard other recent sub-par reports as well, but I'm not all that surprised that 4505 doesn't stack to up to real bbq joints that don't use gas smokers and have pitmasters that have been perfecting their craft for many years (if not decades).

                      2. re: tjinsf

                        I also stood in line once at 4505, only to get a dry portion of brisket which I ended up mostly throwing away.

                        1. re: tjinsf

                          Speaking of short weight, I once bought a "pound"(clearly labeled) of fresh sausage at 4505's stand at FPFM for $12,(a record high for me, but it is real good sausage) only to find that it was 12 ounces. Mistakes occur, but R. Farr's casual response (basically, "S**t happens") was unforgivable. When that same thing happened years ago at Aidell's stand the lovely Kathleen gave me a free 12 ounces the next week and had a customer for the duration of their stay. PS I hate this new trend of things that traditionally come in one pound packages e.g. beans, coffee, sausages, bacon,( pints of beer for gods' sake),coming as 12 ounces units. Even when they are properly labeled it seems somehow not entirely honest.

                          1. re: little big al

                            There are some stronger styles of beer that are popular now that weren't in the past and that probably should come in a serving <16 (or 20) oz due to the higher alcohol content. That said, if someone is calling 12 oz pours of Guinness a pint that's just wrong.

                            I have a feeling high-end butchers in SF know they can rely on a steady stream of customers willing to pay crazy prices for meat, which means they don't really have to be nice about it. Not that all of them are jerks (Guerra's in the Sunset seemed pretty cool) but some of them definitely adopt an attitude hostile to customers (I'm looking at you, Drewes Bros.).

                            1. re: bigwheel042

                              I buy meats from 4505 Meats when I don't go to Olivier's so I don't mind paying a pretty penny for good quality and convenience but the price per ounce at 4505 BBQ is crazy.

                          2. re: tjinsf

                            Same. When factoring in the costs and the occasionally ridiculous (and unmerited) line, I'm not even sure I prefer it to Da Pitt at its peak.