BBQ Restaurants in Burlingame

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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 jalapeños. 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.

1465 Carroll Ave
San Francisco,
CA
US

Today’s Groupon delivers a game-changing, pointier perspective on fast food. For $10, you get $22 worth of skewered chow and more at Asqew Grill. Asqew chefs skewer the basilisk of hunger with creative dishes that stimulate and satisfy anyone’s appetite at temperatures piping-hot, at speeds piping-fast, and with attitudes piping-pleasant.Follow @Groupon_Says on Twitter.

3415 California St
San Francisco,
CA
US

Chances are, the chefs at Memphis Minnie’s have begun preparing your food long before you order it. That’s not because they’re clairvoyant. Rather, the St. Louis style smoked ribs, Memphis sweet-smoked pork, and Cajun Andouille sausages—to name just a few—are slow cooked for up to 18 hours before they ever touch a plate. Purists to the core, the barbecue masters here forego all gas and electrical contraptions in favor of white oak logs, which give each slab of meat a smoky flavor and succulent tenderness that led the Los Angeles Times to call it “some of the best barbecue on the West Coast.” Memphis Minnie’s supplements their meaty offerings with a large selection of made-from-scratch sides that stay true to their Southern allegiances better than a broken compass. Macaroni and cheese, sweet potatoes, and cornbread muffins add starchy decadence to the hearty plates of barbecue. The desserts—which are also made from scratch—include fried peach pie and smoked-pecan bacon brittle, ideal for those who are craving something sweet but not yet ready to veer away from the smoker.

576 Haight St
San Francisco,
CA
US

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.

13808 E 14th St
San Leandro,
CA
US

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.

3015 Shattuck Ave
Berkeley,
CA
US

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.

43321 Boscell Rd
Fremont,
CA
US