Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
In 1946, John Kinder opened his first meat market in the Bay Area town of San Pablo. More than 65 years later, Kinder continues to oversee daily operations at more than 15 neighborhood locations. He owes his continued success, in part, to the second- and third-generation family members who have leant their own tireless dedication to the company.
This dedication has certainly paid off. The Kinder family’s barbecue sauces, marinades, and rubs consistently take first-place ribbons from judges across the country and have earned the market a loyal following of cowboys and outlaws alike. In a 2008 article on what to order at Major League ballparks, the New York Times hailed the ball-tip steak sandwich and its "mess of Kinder's smoky-sweet sauce" as a much-welcome relief from the fried menu items at McAfee Coliseum. :m]]
Since 1941, the Dickey family has been churning out Texas-style barbecue and tasty family-style sandwiches, sides, salads, and baked taters. Dickey’s lets customers choose from eight USDA-prime meats—all cooked slowly to smoky perfection over a hot hickory-fire pit every night—including Southern pulled pork, tender turkey breast, and Virginia-style ham. Start by slamming a quick cow workout with some sliced beef brisket on The Big Barbecue Sandwich ($4.75), served with pickles, onions, and Dickey's famous sweet-and-spicy barbecue sauce, which took three years, two fist-fights, and one small kitchen fire to develop. Otherwise, go with The Quarter Plate ($7), a quarter-pound of your favorite meat served with pickles, onions, a roll, corn on the cob and one other homestyle side (which are $1.95 each when purchased separately). Choose from options such as fried okra, green beans with bacon, or mac & cheese. Diners with more than one mouth to feed can play hot potato with a giant stuffed baker ($3.50) before stuffing their head's two other mouths with the picnic pack ($19), which includes a pound of meat, two pint-sized sides, four rolls, and barbecue sauce.
Hand-rubbed with a signature seasoning, char-roasted over an open flame, and then smoked in the oven until the center reaches the perfect shade of pink. Buckhorn Grill’s certified-Angus tri-tip is not just the franchise’s signature item—it’s the reason behind its initial creation. After selling thousands of these tri-tip sandwiches at the Napa Chef’s Market, the founders knew they had something great, leading them to open the very first Buckhorn Grill in Metreon. That was in 1999; today, Buckhorn has expanded to nearly a dozen locations across California and New York.
At each location, chefs pile their perfectly charred and tender tri-tip atop half a dozen sandwiches, such as the Bacon-Cheddar Buck or the Roadhouse Buck topped with red ranch and blue cheese. They also use that same certified-Angus in their burgers, topping the 1/3-pound patties with everything from apple-wood smoked bacon and avocado to simple lettuce, tomato, and onions. Beyond beef, the eatery smokes its own sausage, slow roasts barbecued chicken, and even marinates and grills portabellas for vegetarians and finicky pet rabbits.
The cooks at Smokey J's prep handmade, slow-smoked barbecue dishes, making their own sauces and sausages in-house. They rub meats with brown sugar and a secret house spice rub. Pulled pork and brisket are slow-smoked for 12 hours in a medley of maple, mesquite, and whiskey barrel wood chips, and collard greens and baked beans simmer in a chicken and pork broth. Zesty spices and sauces augment many of the meats, such as the piquant North Carolina sauce and the house dry rub.
An electrical warehouse isn't the first place you might look for good barbecue. But for Smokin' Warehouse Barbecue owner Bill Lee, his warehouse was the perfect mix of expansive size and industrial chic. Since 2010, that's where he and his staff of 10 have spent their days slow-cooking cuts of meat, from barbecue-slathered chicken quarters to their specialty beef brisket. They spend up to 10 hours smoking and cooking each slab of brisket, helping to infuse the meat with zesty flavors without requiring cows to graze in fields of jalape?os. But the warehouse's chefs don't just follow classic barbecue recipes. They also play with ingredients to create unique hybrids such as chicken-tender sandwiches topped with barbecue sauce and burgers piled high with tender pulled pork and crispy onion rings. The fruits of their labor are sold from the warehouse as well as a food truck; follow the food truck's whereabouts here.