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.
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How it Works: Servers bring meats and veggies directly to diners, who use smokeless tabletop grills to cook their meals. Once each savory component is grilled to your preferred level of doneness, it’s customary to dip it into one of the restaurant’s signature sauces.
The Vibe: Copper awnings and pillars welcome diners into a tranquil space surrounded by cherry-wood walls and artwork.
Yakiniku: a Japanese term referring to grilled meats; at a traditional yakiniku restaurant, diners cook these meats tableside.
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.
The Rib Whip travels all over San Francisco serving up Midwest-style barbecue from the side of a big red truck. Read on to discover more about this mobile barbecue joint.
It changes locations daily… The Rib Whip brings its barbecue to various locations around the city throughout the week. Its daily locale is no secret: the crew give frequent updates on Facebook, Twitter, and its website.
...but The Rib Whip can also come to you. They staff provides catering for private events like birthdays and corporate parties.
There’s an on-board smoker. A meat smoker, that is, meaning that your St. Louis–style ribs are fresh and smoked to perfection.
There’s more to the menu than just ribs. Other Midwest-style favorites include the pulled-pork sandwich topped with coleslaw, a barbecue-seasoned burger topped with mac & cheese, and buttermilk pie for dessert.
Barbecue by the bay. What could be better than that? Wexler’s has brought a taste of Louisiana barbecue to the hungry diners of San Francisco. One look at the menu and you’ll think you were in the French Quarter, not within view of the Golden Gate Bridge. Dishes like Terrine of Chicken Liver Mousse (knead patisserie brioche, concord grapes three ways) and BBQ Scotch Eggs (burnt ends, house made hot sauce, sweet tea gastrique) immediately pique your curiosity while Smoked Albacore Conserva (crispy veal sweetbreads, tonnato sauce, early girl tomatoes) will have your taste buds standing up to applaud. No trip to San Francisco would be complete without a meal at Wexler’s.