BBQ Restaurants in Daly City


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  • Hawaiian King BBQ
    Chow down on ribs, slaw and more at Hawaiian King BBQ, a down-home barbecue joint in Daly City. Don't leave the kids at home — youngsters will love the family-friendly cuisine at Hawaiian King BBQ just as much as mom and dad. If time is of the essence, Hawaiian King BBQ's take-out option may be a better fit. At Hawaiian King BBQ, service is a priority. That why we provide parking spaces on site. Cyclists will also appreciate the plentiful space to lock up their bikes outside the restaurant.
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    90 Serramonte Ctr
    Daly City, CA US
  • House of Catfish and Ribs
    In Focus: House of Catfish and Ribs Specialty: barbecue Atmosphere: casual, with counter service Must-try plate: barbecued pork ribs with bread and potato salad Seafood served besides catfish: snapper and breaded prawns Most surprising dish: spaghetti Sweetest way to finish your meal: by eating peach cobbler or snuggling with a basket filled with kittens What to know before you go: The eatery is cash-only.
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    270 San Pedro Rd
    Daly City, CA US
  • Old Texas BBQ Co.
    Visit South San Francisco's Old Texas BBQ Co. for fresh ribs that fall off the bone, sweet corn and homemade baked beans. Old Texas BBQ Co. has given the typical healthy and vegan options a makeover. At Old Texas BBQ Co., your large or small party can easily enjoy a meal. Hosting a swanky shindig? Call up Old Texas BBQ Co. for their catering services. Old Texas BBQ Co. offers nearby and convenient valet parking services for all diners.
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    27 Los Flores Ave
    South San Francisco, CA US
  • Baby Blues BBQ
    Six Things to Know About Baby Blues BBQ Though Baby Blues BBQ defines its food as Southern Californian barbecue, Guy Fieri described it as more of a “virtual tour of great barbecue” than an actual style when he visited the joint for Diners, Drive-Ins, and Dives. It is, in fact, a hybrid that ropes in all the best traits from America’s most-renowned barbecue regions, including Texas, the Carolinas, and Kansas City. That doesn’t mean it isn’t distinctive in its own right, though. Read on to learn more about this popular, critically acclaimed barbecue joint: It’s owned by a pair of East Coast transplants. Danny Fischer and Rick McCarthy grew up in the industry on the other side of the country, where their families operated barbecue and soul food restaurants. It covers all the barbecue bases. The eclectic menu effortlessly hops from one state to another, featuring everything from Memphis-style pork ribs to hearty Texas beef ribs. Of course, no barbecue menu would complete without good ole’ fashioned baby back ribs. Don’t miss the pulled pork. It’s considered by many to be the staple menu item here. After the cooks cover the pork in a dry rub that has about 19 herbs and spices in it, they allow it to set in a cooler overnight to fully absorb all the flavors and form a little bit of a crust. The pork is then smoked until the meat is literally falling off the bone (roughly 16-18 hours). Guinness is a secret ingredient. In fact, the Irish dry stout helps infuse the aforementioned pulled pork with an extra punch of flavor. The mac ‘n cheese has four different cheeses. This decadent side dish headlines a lineup of fixins’ that also includes grilled corn on the cob, which comes slathered in an addictive chipotle poblano butter and hot cheese. Delivery is free. If you’re within a 15-minute drive of their location, that is. That being said, Baby Blues makes an exception to the 15-minute boundary for large orders made in advance.
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    3149 Mission St
    San Francisco, CA US
  • Wexler's
    Wexler's This isn’t your mother’s barbecue—or your father’s or uncle’s for that matter. The fall-off-the-bone meat at Wexler’s is something new, traditional in its smoky essence, yet with a decidedly modern and Californian twist. Its farm-to-table appeal comes from Chef Charlie Kleinman, whose previous work at Fifth Floor earned him a Michelin Star. Despite these impressive credentials, he landed the job at Wexler’s by responding to a Craigslist ad posted by the restaurant's owner, Matt Wexler. These humble beginnings spurred the creation of Wexler’s adventurous menu, which dares to take some of America’s most beloved dishes and dress them up with such nontraditional ingredients as smoked prunes and sofrito-braised cranberry beans. In the kitchen, Kleinman dry rubs bone-in lamb with a housemade spice mixture that includes shallot and chili powder. He slides the meat into an applewood smoker, where it slowly smokes for several hours. How long will it take? “Until it’s done,” he explained on an episode of Adam Richman’s Best Sandwich in America on the Travel Channel. Once finished, he pulls apart the tender lamb, piling it high on fresh bread and topping it with watermelon rind to create the pulled-lamb sandwich. A watermelon-vinegar dipping sauce tops off the dish, exemplifying the novel directions Chef Kleinman takes his barbecue. In the kitchen, Kleinman dry rubs bone-in lamb with a housemade spice mixture that includes shallot and chili powder. He slides the meat into an applewood smoker, where it slowly smokes for several hours. How long will it take? “Until it’s done,” he explained on an episode of Adam Richman’s Best Sandwich in America on the Travel Channel. Once finished, he pulls apart the tender lamb, piling it high on fresh bread and topping it with watermelon rind to create the pulled-lamb sandwich. A watermelon-vinegar dipping sauce tops off the dish, exemplifying the novel directions Chef Kleinman takes his barbecue.
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    568 Sacramento St
    San Francisco, CA US
  • Juban Yakiniku House Japanese BBQ
    Juban Yakiniku House Restaurant: A User’s Guide Japanese Barbecue | Grill-Your-Own Meals | Sake and Cocktails | Three Locations Sample Meal Proteins: filet mignon and sea scallops Vegetables: satsuma potatoes and oyster mushrooms Starch: brown rice Accompaniment: assorted kimchi Drink: Kuheiji, a sake that’s usually only sold at the Ritz Hotel in Paris 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. Inside Tips Portions are small for a reason. Juban encourages diners to order multiple items (2–3 per person) so they can experiment with different ingredient combinations and try new flavors. The food cooks fast, so keep an eye on it. Most items only need to be grilled two or three minutes per side. Vocab Lesson Yakiniku: a Japanese term referring to grilled meats; at a traditional yakiniku restaurant, diners cook these meats tableside.
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    1581 Webster St
    San Francisco, CA US

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