After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space
Celebrity Chefs Recipes: Spare Ribs by Ryan Farr of 4505 Meats
Summer Is Here: How to Grill and Barbecue in Quarantine—Or Simply Get it Delivered
After Nearly Shutting Down, Smoke Berkeley Finds Hope with Spats Partnership
Bay Area Bites Guide to 5 Popular Barbecue Restaurants South of San Francisco
Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple
Bay Area Bites Memorial Day Summer Grilling Recipes
Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel
Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay
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Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139388":{"type":"posts","id":"bayareabites_139388","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139388","score":null,"sort":[1603480682000]},"guestAuthors":[],"slug":"after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","title":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space","publishDate":1603480682,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The wait is finally over for pit master Matt Horn. After first announcing that he found a permanent home in August 2019 for a brick-and-mortar location, he's finally opening up with ribs, brisket and more on Saturday at 2534 Mandela Parkway in Oakland.\u003c/p>\n\u003cp>According to the\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Oakland-s-Horn-Barbecue-may-finally-open-this-15640609.php\"> San Francisco Chronicle\u003c/a>\u003c/em>, Horn originally intended to open in September, but had to stop because of permitting delays and hurdles. \"Nothing [of] great worth in life comes without struggle,\" said Horn in an email. Horn also faced construction challenges, a pandemic and working with the city's restrictions.\u003c/p>\n\u003cfigure id=\"attachment_139391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139391\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg\" alt=\"Selection of meats, hotlinks, brisket and ribs on a metal sheet tray\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of meats from Horn Barbecue, including brisket, hotlinks and ribs \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What started in 2016 at the Tracy Farmers Market transformed quickly into pop-ups that drew crowds of over a thousand. He became a barbecue pop-up legend, serving Texas-inspired brisket and creating a new category of \"West Coast barbecue\" that draws on the Lone Star State's style coupled with inspiration from the Black South. Diners were willing to wait more than four hours for the chance to get some hot links and smoked ribs.\u003c/p>\n\u003cfigure id=\"attachment_139392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139392\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg\" alt=\"Sandwich\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches are a new addition to Horn's menu. \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at the new location will feature some of the pop-up's favorites, like smoked brisket, beef ribs, pulled pork, turkey and spareribs sold by the pound. There will also be some new items, like half and whole quartered chickens, homemade hot links and sandwiches. On a special rotation, Horn is adding a whole hog roasting, along with oxtails and lamb shoulders on Saturdays. Beyond the meats, sides will include pit beans, collards, black-eyed peas, potato salad, slaw, potatoes and corn bread. There will also be desserts like bourbon bread pudding and rum cake.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID=\"bayareabites_132331, bayareabites_112282, bayareabites_137291, bayareabites_13832886\" \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"More Bay Area Food News and Guides\"]\u003c/span>\u003c/p>\n\u003cp>Alameda county's COVID-19 restrictions are currently at the orange tier, meaning that outdoor dining is permitted and indoor dining is allowed at 25% capacity or up to 100 people. Horn Barbecue's interior features custom cowhide bar stools with a central view of the 750-square-foot pit room, which is said to be California's first indoor smoker. The West Oakland spot formerly housed Brown Sugar Kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Horn grew up eating barbecue occasionally on the weekends, and after one bad batch of spare ribs he made for his girlfriend, he was determined to get it right. Since then, he's been called \"the future of barbecue\" from \u003cem>The Chronicle\u003c/em> and made a name for himself as a West Coast pit master.\u003c/p>\n\n","blocks":[],"excerpt":"After multiple hurdles, the cult pop-up opens its first permanent, brick-and-mortar location.","status":"publish","parent":0,"modified":1621631959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":440},"headData":{"title":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space | KQED","description":"After multiple hurdles, the cult pop-up opens its first permanent, brick-and-mortar location.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space","datePublished":"2020-10-23T19:18:02.000Z","dateModified":"2021-05-21T21:19:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139388 https://ww2.kqed.org/bayareabites/?p=139388","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/23/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space/","disqusTitle":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139388/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The wait is finally over for pit master Matt Horn. After first announcing that he found a permanent home in August 2019 for a brick-and-mortar location, he's finally opening up with ribs, brisket and more on Saturday at 2534 Mandela Parkway in Oakland.\u003c/p>\n\u003cp>According to the\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Oakland-s-Horn-Barbecue-may-finally-open-this-15640609.php\"> San Francisco Chronicle\u003c/a>\u003c/em>, Horn originally intended to open in September, but had to stop because of permitting delays and hurdles. \"Nothing [of] great worth in life comes without struggle,\" said Horn in an email. Horn also faced construction challenges, a pandemic and working with the city's restrictions.\u003c/p>\n\u003cfigure id=\"attachment_139391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139391\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg\" alt=\"Selection of meats, hotlinks, brisket and ribs on a metal sheet tray\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of meats from Horn Barbecue, including brisket, hotlinks and ribs \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What started in 2016 at the Tracy Farmers Market transformed quickly into pop-ups that drew crowds of over a thousand. He became a barbecue pop-up legend, serving Texas-inspired brisket and creating a new category of \"West Coast barbecue\" that draws on the Lone Star State's style coupled with inspiration from the Black South. Diners were willing to wait more than four hours for the chance to get some hot links and smoked ribs.\u003c/p>\n\u003cfigure id=\"attachment_139392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139392\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg\" alt=\"Sandwich\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches are a new addition to Horn's menu. \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at the new location will feature some of the pop-up's favorites, like smoked brisket, beef ribs, pulled pork, turkey and spareribs sold by the pound. There will also be some new items, like half and whole quartered chickens, homemade hot links and sandwiches. On a special rotation, Horn is adding a whole hog roasting, along with oxtails and lamb shoulders on Saturdays. Beyond the meats, sides will include pit beans, collards, black-eyed peas, potato salad, slaw, potatoes and corn bread. There will also be desserts like bourbon bread pudding and rum cake.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132331, bayareabites_112282, bayareabites_137291, bayareabites_13832886","label":"\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"More Bay Area Food News and Guides\""},"numeric":["\u003c/span>\u003ci>\u003cspan","style=\"font-weight:","400\">label=\u003c/span>\u003c/i>\u003cspan","style=\"font-weight:","400\">\"More","Bay","Area","Food","News","and","Guides\""]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>Alameda county's COVID-19 restrictions are currently at the orange tier, meaning that outdoor dining is permitted and indoor dining is allowed at 25% capacity or up to 100 people. Horn Barbecue's interior features custom cowhide bar stools with a central view of the 750-square-foot pit room, which is said to be California's first indoor smoker. The West Oakland spot formerly housed Brown Sugar Kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Horn grew up eating barbecue occasionally on the weekends, and after one bad batch of spare ribs he made for his girlfriend, he was determined to get it right. Since then, he's been called \"the future of barbecue\" from \u003cem>The Chronicle\u003c/em> and made a name for himself as a West Coast pit master.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139388/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","authors":["11689"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1807"],"tags":["bayareabites_2250","bayareabites_16557","bayareabites_16601","bayareabites_14775","bayareabites_17010","bayareabites_17011","bayareabites_289","bayareabites_14757","bayareabites_16860","bayareabites_9998"],"featImg":"bayareabites_139390","label":"bayareabites"},"bayareabites_137400":{"type":"posts","id":"bayareabites_137400","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137400","score":null,"sort":[1591129812000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-spare-ribs-by-ryan-farr-of-4505-meats","title":"Celebrity Chefs Recipes: Spare Ribs by Ryan Farr of 4505 Meats","publishDate":1591129812,"format":"standard","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Meaty pork spare ribs with a simple yet delicious rib rub. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Kansas City, we ate a lot of BBQ. My mother can testify to the statement that ribs were always my favorite. There’s definitely something to rolling up your sleeves and getting your hands dirty for the sake of delicious meaty goodness.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At 4505 Burgers & BBQ, we cook pork spare ribs--longer than a St. Louis cut and much meatier than a baby back rib. Spare ribs, the most traditional rib cut, are a great choice because each rib is super meaty and contains a great variety of textures and flavors. Our pork spare ribs come from American Homestead Pork in Iowa. American Homestead sources heritage hogs from local family farms and raises them on an all-vegetarian diet, no gestation crates and other inhumane practices.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In our recipe, we remove the extra flap of meat attached to the underside of the rib. We either toss it in spice rub, cook it alongside the ribs, chop it and add it to baked beans or scrambled eggs, or we serve it over rice with some scallions and a bit of sriracha.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can prepare and cook the ribs ahead of time so you aren’t stressing during your party. Just give them a little char on your grill to reheat them through and caramelize the bark before serving them. Enjoy!\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/cTb7ELZMhjk\u003c/p>\n\u003cp>\u003cstrong>Classic 4505 BBQ Pork Spare Ribs\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Serves 6 to 8\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ingredients:\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">3 racks pork spare ribs\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">½ cup Heinz yellow mustard\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 cup Rib Rub, recipe follows\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">¼ cup of your favorite BBQ sauce\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instructions:\u003c/span>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Preheat oven to 220℉. Line 3 baking sheets with foil; set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a sharp knife, trim off any meat extending beyond the ribs and remove the extra flap of meat from the underside of the rack. Using a paper towel, remove the sinew or silver skin. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Brush each rack liberally with yellow mustard, turning to coat both sides. Sprinkle about ⅓ cup of the rib rub over the mustard-coated surface of each rack. Arrange the racks on the foil-lined baking sheets. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cook for 2 hours. Remove from the oven and brush with the BBQ sauce. Return the racks to the oven, checking and brushing with more BBQ sauce every 30 minutes, until the meat begins to fall from the bone.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Transfer to a cutting board and cut between the bones to separate each rib. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Arrange the ribs on a large platter. Serve with extra BBQ sauce on the side. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Rib Rub\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Makes approximately 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ingredients:\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">8 tbsp. sea salt\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">3 ½ tbsp. brown sugar\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">3 tbsp. coarsely ground black pepper\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">4 tsp. ground ginger\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 tsp. red pepper flakes\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a small bowl, combine the salt, sugar, pepper, ginger, and pepper flakes. Store in an airtight container for up to 1 month.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1621634230,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":491},"headData":{"title":"Celebrity Chefs Recipes: Spare Ribs by Ryan Farr of 4505 Meats | KQED","description":"Meaty pork spare ribs with a simple yet delicious rib rub. Growing up in Kansas City, we ate a lot of BBQ. My mother can testify to the statement that ribs were always my favorite. There’s definitely something to rolling up your sleeves and getting your hands dirty for the sake of delicious meaty goodness.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chefs Recipes: Spare Ribs by Ryan Farr of 4505 Meats","datePublished":"2020-06-02T20:30:12.000Z","dateModified":"2021-05-21T21:57:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137400 https://ww2.kqed.org/bayareabites/?p=137400","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/06/02/celebrity-chefs-recipes-spare-ribs-by-ryan-farr-of-4505-meats/","disqusTitle":"Celebrity Chefs Recipes: Spare Ribs by Ryan Farr of 4505 Meats","path":"/bayareabites/137400/celebrity-chefs-recipes-spare-ribs-by-ryan-farr-of-4505-meats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Meaty pork spare ribs with a simple yet delicious rib rub. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Kansas City, we ate a lot of BBQ. My mother can testify to the statement that ribs were always my favorite. There’s definitely something to rolling up your sleeves and getting your hands dirty for the sake of delicious meaty goodness.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At 4505 Burgers & BBQ, we cook pork spare ribs--longer than a St. Louis cut and much meatier than a baby back rib. Spare ribs, the most traditional rib cut, are a great choice because each rib is super meaty and contains a great variety of textures and flavors. Our pork spare ribs come from American Homestead Pork in Iowa. American Homestead sources heritage hogs from local family farms and raises them on an all-vegetarian diet, no gestation crates and other inhumane practices.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In our recipe, we remove the extra flap of meat attached to the underside of the rib. We either toss it in spice rub, cook it alongside the ribs, chop it and add it to baked beans or scrambled eggs, or we serve it over rice with some scallions and a bit of sriracha.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can prepare and cook the ribs ahead of time so you aren’t stressing during your party. Just give them a little char on your grill to reheat them through and caramelize the bark before serving them. Enjoy!\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/cTb7ELZMhjk'\n title='//www.youtube.com/embed/cTb7ELZMhjk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Classic 4505 BBQ Pork Spare Ribs\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Serves 6 to 8\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ingredients:\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">3 racks pork spare ribs\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">½ cup Heinz yellow mustard\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 cup Rib Rub, recipe follows\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">¼ cup of your favorite BBQ sauce\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instructions:\u003c/span>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Preheat oven to 220℉. Line 3 baking sheets with foil; set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a sharp knife, trim off any meat extending beyond the ribs and remove the extra flap of meat from the underside of the rack. Using a paper towel, remove the sinew or silver skin. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Brush each rack liberally with yellow mustard, turning to coat both sides. Sprinkle about ⅓ cup of the rib rub over the mustard-coated surface of each rack. Arrange the racks on the foil-lined baking sheets. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cook for 2 hours. Remove from the oven and brush with the BBQ sauce. Return the racks to the oven, checking and brushing with more BBQ sauce every 30 minutes, until the meat begins to fall from the bone.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Transfer to a cutting board and cut between the bones to separate each rib. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Arrange the ribs on a large platter. Serve with extra BBQ sauce on the side. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Rib Rub\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Makes approximately 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ingredients:\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">8 tbsp. sea salt\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">3 ½ tbsp. brown sugar\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">3 tbsp. coarsely ground black pepper\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">4 tsp. ground ginger\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 tsp. red pepper flakes\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a small bowl, combine the salt, sugar, pepper, ginger, and pepper flakes. Store in an airtight container for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137400/celebrity-chefs-recipes-spare-ribs-by-ryan-farr-of-4505-meats","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_752","bayareabites_17082"],"tags":["bayareabites_2250","bayareabites_16431","bayareabites_14407","bayareabites_2958","bayareabites_16623"],"featImg":"bayareabites_137401","label":"bayareabites_16039"},"bayareabites_137291":{"type":"posts","id":"bayareabites_137291","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137291","score":null,"sort":[1590086432000]},"guestAuthors":[],"slug":"summer-is-here-how-to-grill-and-barbecue-in-quarantine-or-simply-get-it-delivered","title":"Summer Is Here: How to Grill and Barbecue in Quarantine—Or Simply Get it Delivered","publishDate":1590086432,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Memorial Day weekend typically marks the start of summer and grilling season. It’s a time to break out the apron and tongs, fire up the charcoal and listen to the sweet sizzle of patties and corn on the cob. It’s all about the slow and low smoke of barbecued brisket, and the Dolores Park or Golden Gate Park cookout for those who don’t have grills in their homes.\u003c/p>\n\u003cp>This year is a little different, though. While that big park-side grill-out may not be advisable, or even possible, there are many different ways to have a barbecue at home. Use this guide to find delivery or pickup options of pre-seasoned meats ready for your oven or grill pan. You can look through recipes to make yourself, try some smoker hacks or go the takeout route.\u003c/p>\n\u003ch2>Delivery and Takeout Options\u003c/h2>\n\u003cp>\u003cstrong>Cook-at-Home Meal Kits and Pre-seasoned Meats\u003c/strong>\u003cbr>\nWhile \u003cb>Perbacco\u003c/b>\u003cspan style=\"font-weight: 400\"> is typically closed the Sunday and Monday of Memorial Day Weekend, the restaurant decided to offer a special menu based on the success of their previous coronavirus holiday kits. The FiDi restaurant doesn’t typically offer takeout, and has had to adapt. One of its more well-known events is a Passover Sedar dinner. But, this year, the restaurant couldn’t host it. Instead, they turned to meal kits, and they’ve seen success with it. “It hasn’t been easy,” says general manager and co-owner Umberto Gibin. “We’re learning day by day. [This] is successful enough, but not sustainable. We’re taking care of the people around us who would normally come into the restaurant.”[aside postID='bayareabites_27318' label='10 Tips for Making Great Hamburgers']\u003c/span>\u003c/p>\n\u003cp>Perbacco's \u003ca href=\"http://www.perbaccosf.com/menus/\">\u003cspan style=\"font-weight: 400\">Memorial Day menu \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">is an a-la-carte list of ready-to-grill items ranging from dry-aged steaks and king salmon to asparagus and fingerling potatoes. Wine and cocktails are also on the menu for takeout. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137295\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137295\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg\" alt=\"Burger box from Palatte\" width=\"800\" height=\"832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-160x166.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-768x798.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1020x1060.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1920x1996.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The burger kit from Palette. \u003ccite>(Peter Hemsley / Palatte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Palette \u003c/b>\u003cspan style=\"font-weight: 400\">is known for its artistic takes on food, but this Memorial Day, chef-owner Peter Hemsley decided to do simple \u003ca href=\"https://protect-us.mimecast.com/s/5YuYCZ6W5NuMrVKYIzuu4h?domain=palette-sf.com\" target=\"_blank\" rel=\"noopener noreferrer\">burger kits.\u003c/a> “It was the kickoff of summer and what Memorial Day means, outdoor grilling and summertime casual dining,” says Hemsley. “Putting on the takeout picnic or barbecue box is a move toward what people are gravitating toward in the next couple weeks. We went for a more generic Americana feel because we feel like people are desiring and craving some of that right now.” The restaurant is offering a vegetarian patty made from jackfruit, grains, oats, spices, beets and other vegetables that Hemsley calls the Palette Possible burger. \u003c/span>\u003cb>Mina Family Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> is going the meal-kit route with a whole rack of ribs, a liter of pulled pork, barbecue chicken and a burger grill kit that are all grill-ready.\u003c/span>\u003ca href=\"http://mx.michaelmina.net/recipe-exchange/download/?file_id=28479&nodl=true\">\u003cspan style=\"font-weight: 400\"> The meal-kit\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> also comes with sides like coleslaw, potato salad and barbecue beans. The kits ($139) are meant to serve three to four people throughout the weekend. Orders must be made in advance, and there’s a May 21, 5pm deadline for Saturday pickup or delivery and a May 22 deadline for Sunday pickup or delivery. Delivery is available in San Francisco and within a 40-mile radius for an additional charge.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>4505 Burgers and BBQ\u003c/strong> isn’t offering any particular specials for the weekend, but its Oakland location will be open on Memorial Day for pickup. The restaurant has \u003c/span>\u003ca href=\"https://www.toasttab.com/4505-burgers-bbq-divisadero/v3#1faa2ad1-dfc4-4e22-83e2-f1fa17eec24b\">\u003cspan style=\"font-weight: 400\">a smoked meat by-the-pound option \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">for those looking to get some barbecue without having to cook.\u003c/span>\u003ca href=\"https://babybluesbbq.com/baby-blues-bbq-menus/menu-san-francisco/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Baby Blues BBQ\u003c/strong> in SF\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which originally started out of Los Angeles, has its menu available for delivery via DoorDash. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Staying Out of the Kitchen Entirely With Pre-Made BBQ\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In Oakland, \u003c/span>\u003ca href=\"https://www.smokinwoodsbbq.com/\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Smokin Woods BBQ\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers next-day pickup or same-day meat plates via Caviar. \u003ca href=\"https://kcsbbq.com/covid-19-hours/\">\u003cstrong>KC's Barbecue\u003c/strong>\u003c/a> in Berkeley is also offering ribs, brisket and chicken for online ordering. For those looking to go beyond smoked meats and burgers, \u003c/span>\u003ca href=\"http://www.rosamundesausagegrill.com/menu.html\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Rosamunde\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has delivery and takeout options for its sausages in both Oakland and San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Martinez and Pleasant Hill,\u003c/span>\u003ca href=\"https://www.slowhandbbq.com/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Slow Hand Barbecue\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> recently started offering beer and wine sales with orders. Delivery is available through GrubHub, DoorDash or by calling. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And \u003cstrong>Gott’s\u003c/strong> is probably one of the more well-known local names \u003c/span>\u003ca href=\"https://www.gotts.com/\">\u003cspan style=\"font-weight: 400\">when it comes to burgers\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They’re open for pickup and delivery in St. Helena, downtown Napa, the Ferry Building in SF, Walnut Creek, Marin and Palo Alto. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003ch2>Cook It Yourself: Tips and Techniques During Shelter-in Place\u003c/h2>\n\u003cp>\u003cstrong>Shopping\u003c/strong>\u003cbr>\n“Fat is flavor,” says Ryan Farr of 4505 Burgers and BBQ. For a good pork chop for grilling, look for one with pearly white fat that’s about half an inch to three-quarters of an inch. Look for dark pork, as opposed to lighter pork resembling chicken breast. In all cuts, especially for meats that are going to be smoked or baked low and slow, a good amount of fat will help add to the flavor. In terms of where to go, Farr recommends Clove and Hoof in Oakland, and Marina Meats or Fatted Calf, both in San Francisco. Several local butcheries are open during the pandemic, which are great spots to look for prime cuts, especially with \u003ca href=\"https://www.npr.org/2020/05/09/853349931/meatpackers-warn-that-the-coronavirus-outbreaks-might-lead-to-meat-shortages\">\u003cspan style=\"font-weight: 400\">potential meat shortages\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. When it comes to \u003ca href=\"https://www.kqed.org/bayareabites/27318/10-tips-for-making-great-hamburgers\">burgers\u003c/a>, consider grinding your own ratio of lean and fatty meat. The most important thing is looking for quality.\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137296\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg\" alt=\"meat and veggies on a grill\" width=\"800\" height=\"510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>Barbecue Without a Smoker\u003c/strong>[aside postID='bayareabites_95541' label='Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce']\u003cbr>\nThere's a key difference between grilling and barbecue. Grilling is what you do on July 4. It's high heat, over charcoal. Barbecue, however, is all about that low and slow. Here, it's all about the smoke.\u003c/p>\n\u003cp>For those who live in apartments or don’t have a smoker or grill at home, the oven, \u003ca href=\"https://www.thespruceeats.com/best-grill-pans-4160537\">\u003cspan style=\"font-weight: 400\">grill pan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and cast iron pan are the best tools to turn to. When it comes to barbecue, without smoke, the main focus is on the actual technique, says Farr. That means cooking it low and slow with dry heat. For something like a brisket, he recommends setting the oven to 215° F on a non-convection setting if you have a convection oven. For a five-pound piece of pork shoulder without a bone, Farr says he’d bake it at that temperature for five to seven hours until the internal temperature reaches 180° F.\u003c/span>\u003c/p>\n\u003cp>While there may not be smoke, there are other ways to create depth of flavor and browning. Farr recommends using raw turbinado sugar in the dry rub. The sugar will react to the heat over time, and will caramelize and lend color. Patience is also key here. “You don’t want to go in there with your fork and start pulling apart the meat,” says Farr. Picking at it too often and too soon will release the internal moisture, and it can end up drying out the meat. “One big tip is that you don’t want to do anything. After you take it out of the oven, put it on the stove and let it rest for up to an hour. If you start to see steam come out when cutting, it’s still too hot. If you see steam, that’s your juice. That’s the stuff you want to stay in there.”[aside postID='bayareabites_86210' label='Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip']\u003c/p>\n\u003cp>For those who really want that smoke flavor, your oven can be converted into a makeshift smoker. Grab some applewood smoking chips from the local grocer, hit them with a blow torch right before you put the meat in the oven and place the chips on the bottom rack of the oven at the same time the meat goes in above the chips. Farr says that putting the chips in at the beginning will be the most effective way to get that smoked flavor. The dry heat at the beginning dries out the moisture, and that’s the point where the smoke will adhere to the meat, he says. The smoke might trip up the smoke detector, so consider this a fair warning to do at your own risk, especially if you have a landlord.\u003c/p>\n\u003cp>There's also a safer way to get a \u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">serious rack of ribs\u003c/a>. You'll need an oven, a grill and a spicy rub to get things started. \u003c/p>\n\u003cp>\u003cstrong>Grilling Without a Grill\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In terms of grilling, a good sear and browning can be achieved from the oven broiler or a well seasoned pre-heated cast iron pan. There won’t be grill marks unless you have a grill pan, but both options are good in getting even high-heat for burgers, and simulated grilled veggies. One trick Farr uses for searing steaks or burger patties is to heat the pan until it’s nice and hot on medium heat. It will take some time to get the right temperature, but this will ensure an even temperature on the whole surface of your pan. You can test the temperature by pressing a side of the meat or burger patty you’re grilling in the pan. Right before turning, crank up the heat to high and flip. Farr says that this ensures a sear on both sides. Be careful with oil here because more oil equals more smoke (and more potential for your fire alarm going off).\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>And Finally: Learning about Condiments\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">For a virtual cooking class that focuses on what to put on your burger, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/KHKGC680k4sojALJFBg7OE?domain=avitaltours.com\">\u003cspan style=\"font-weight: 400\">Rooh’s Pujan Sarkar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> hosts a how-to on rhubarb chutney on May 24 ($25). Sarkar has a long history with using rhubarb, and the recipe he's teaching is a riff off of tomato-date chutney. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"This year's Memorial Day weekend looks a little different. Here's how to still get your BBQ fix.","status":"publish","parent":0,"modified":1621634299,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1682},"headData":{"title":"Summer Is Here: How to Grill and Barbecue in Quarantine—Or Simply Get it Delivered | KQED","description":"This year's Memorial Day weekend looks a little different. Here's how to still get your BBQ fix.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Summer Is Here: How to Grill and Barbecue in Quarantine—Or Simply Get it Delivered","datePublished":"2020-05-21T18:40:32.000Z","dateModified":"2021-05-21T21:58:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137291 https://ww2.kqed.org/bayareabites/?p=137291","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/21/summer-is-here-how-to-grill-and-barbecue-in-quarantine-or-simply-get-it-delivered/","disqusTitle":"Summer Is Here: How to Grill and Barbecue in Quarantine—Or Simply Get it Delivered","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137291/summer-is-here-how-to-grill-and-barbecue-in-quarantine-or-simply-get-it-delivered","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Memorial Day weekend typically marks the start of summer and grilling season. It’s a time to break out the apron and tongs, fire up the charcoal and listen to the sweet sizzle of patties and corn on the cob. It’s all about the slow and low smoke of barbecued brisket, and the Dolores Park or Golden Gate Park cookout for those who don’t have grills in their homes.\u003c/p>\n\u003cp>This year is a little different, though. While that big park-side grill-out may not be advisable, or even possible, there are many different ways to have a barbecue at home. Use this guide to find delivery or pickup options of pre-seasoned meats ready for your oven or grill pan. You can look through recipes to make yourself, try some smoker hacks or go the takeout route.\u003c/p>\n\u003ch2>Delivery and Takeout Options\u003c/h2>\n\u003cp>\u003cstrong>Cook-at-Home Meal Kits and Pre-seasoned Meats\u003c/strong>\u003cbr>\nWhile \u003cb>Perbacco\u003c/b>\u003cspan style=\"font-weight: 400\"> is typically closed the Sunday and Monday of Memorial Day Weekend, the restaurant decided to offer a special menu based on the success of their previous coronavirus holiday kits. The FiDi restaurant doesn’t typically offer takeout, and has had to adapt. One of its more well-known events is a Passover Sedar dinner. But, this year, the restaurant couldn’t host it. Instead, they turned to meal kits, and they’ve seen success with it. “It hasn’t been easy,” says general manager and co-owner Umberto Gibin. “We’re learning day by day. [This] is successful enough, but not sustainable. We’re taking care of the people around us who would normally come into the restaurant.”\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_27318","label":"10 Tips for Making Great Hamburgers "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>Perbacco's \u003ca href=\"http://www.perbaccosf.com/menus/\">\u003cspan style=\"font-weight: 400\">Memorial Day menu \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">is an a-la-carte list of ready-to-grill items ranging from dry-aged steaks and king salmon to asparagus and fingerling potatoes. Wine and cocktails are also on the menu for takeout. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137295\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137295\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg\" alt=\"Burger box from Palatte\" width=\"800\" height=\"832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-160x166.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-768x798.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1020x1060.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1920x1996.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The burger kit from Palette. \u003ccite>(Peter Hemsley / Palatte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Palette \u003c/b>\u003cspan style=\"font-weight: 400\">is known for its artistic takes on food, but this Memorial Day, chef-owner Peter Hemsley decided to do simple \u003ca href=\"https://protect-us.mimecast.com/s/5YuYCZ6W5NuMrVKYIzuu4h?domain=palette-sf.com\" target=\"_blank\" rel=\"noopener noreferrer\">burger kits.\u003c/a> “It was the kickoff of summer and what Memorial Day means, outdoor grilling and summertime casual dining,” says Hemsley. “Putting on the takeout picnic or barbecue box is a move toward what people are gravitating toward in the next couple weeks. We went for a more generic Americana feel because we feel like people are desiring and craving some of that right now.” The restaurant is offering a vegetarian patty made from jackfruit, grains, oats, spices, beets and other vegetables that Hemsley calls the Palette Possible burger. \u003c/span>\u003cb>Mina Family Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> is going the meal-kit route with a whole rack of ribs, a liter of pulled pork, barbecue chicken and a burger grill kit that are all grill-ready.\u003c/span>\u003ca href=\"http://mx.michaelmina.net/recipe-exchange/download/?file_id=28479&nodl=true\">\u003cspan style=\"font-weight: 400\"> The meal-kit\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> also comes with sides like coleslaw, potato salad and barbecue beans. The kits ($139) are meant to serve three to four people throughout the weekend. Orders must be made in advance, and there’s a May 21, 5pm deadline for Saturday pickup or delivery and a May 22 deadline for Sunday pickup or delivery. Delivery is available in San Francisco and within a 40-mile radius for an additional charge.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>4505 Burgers and BBQ\u003c/strong> isn’t offering any particular specials for the weekend, but its Oakland location will be open on Memorial Day for pickup. The restaurant has \u003c/span>\u003ca href=\"https://www.toasttab.com/4505-burgers-bbq-divisadero/v3#1faa2ad1-dfc4-4e22-83e2-f1fa17eec24b\">\u003cspan style=\"font-weight: 400\">a smoked meat by-the-pound option \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">for those looking to get some barbecue without having to cook.\u003c/span>\u003ca href=\"https://babybluesbbq.com/baby-blues-bbq-menus/menu-san-francisco/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Baby Blues BBQ\u003c/strong> in SF\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which originally started out of Los Angeles, has its menu available for delivery via DoorDash. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Staying Out of the Kitchen Entirely With Pre-Made BBQ\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In Oakland, \u003c/span>\u003ca href=\"https://www.smokinwoodsbbq.com/\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Smokin Woods BBQ\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers next-day pickup or same-day meat plates via Caviar. \u003ca href=\"https://kcsbbq.com/covid-19-hours/\">\u003cstrong>KC's Barbecue\u003c/strong>\u003c/a> in Berkeley is also offering ribs, brisket and chicken for online ordering. For those looking to go beyond smoked meats and burgers, \u003c/span>\u003ca href=\"http://www.rosamundesausagegrill.com/menu.html\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Rosamunde\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has delivery and takeout options for its sausages in both Oakland and San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Martinez and Pleasant Hill,\u003c/span>\u003ca href=\"https://www.slowhandbbq.com/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Slow Hand Barbecue\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> recently started offering beer and wine sales with orders. Delivery is available through GrubHub, DoorDash or by calling. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And \u003cstrong>Gott’s\u003c/strong> is probably one of the more well-known local names \u003c/span>\u003ca href=\"https://www.gotts.com/\">\u003cspan style=\"font-weight: 400\">when it comes to burgers\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They’re open for pickup and delivery in St. Helena, downtown Napa, the Ferry Building in SF, Walnut Creek, Marin and Palo Alto. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Cook It Yourself: Tips and Techniques During Shelter-in Place\u003c/h2>\n\u003cp>\u003cstrong>Shopping\u003c/strong>\u003cbr>\n“Fat is flavor,” says Ryan Farr of 4505 Burgers and BBQ. For a good pork chop for grilling, look for one with pearly white fat that’s about half an inch to three-quarters of an inch. Look for dark pork, as opposed to lighter pork resembling chicken breast. In all cuts, especially for meats that are going to be smoked or baked low and slow, a good amount of fat will help add to the flavor. In terms of where to go, Farr recommends Clove and Hoof in Oakland, and Marina Meats or Fatted Calf, both in San Francisco. Several local butcheries are open during the pandemic, which are great spots to look for prime cuts, especially with \u003ca href=\"https://www.npr.org/2020/05/09/853349931/meatpackers-warn-that-the-coronavirus-outbreaks-might-lead-to-meat-shortages\">\u003cspan style=\"font-weight: 400\">potential meat shortages\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. When it comes to \u003ca href=\"https://www.kqed.org/bayareabites/27318/10-tips-for-making-great-hamburgers\">burgers\u003c/a>, consider grinding your own ratio of lean and fatty meat. The most important thing is looking for quality.\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137296\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg\" alt=\"meat and veggies on a grill\" width=\"800\" height=\"510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>Barbecue Without a Smoker\u003c/strong>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_95541","label":"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThere's a key difference between grilling and barbecue. Grilling is what you do on July 4. It's high heat, over charcoal. Barbecue, however, is all about that low and slow. Here, it's all about the smoke.\u003c/p>\n\u003cp>For those who live in apartments or don’t have a smoker or grill at home, the oven, \u003ca href=\"https://www.thespruceeats.com/best-grill-pans-4160537\">\u003cspan style=\"font-weight: 400\">grill pan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and cast iron pan are the best tools to turn to. When it comes to barbecue, without smoke, the main focus is on the actual technique, says Farr. That means cooking it low and slow with dry heat. For something like a brisket, he recommends setting the oven to 215° F on a non-convection setting if you have a convection oven. For a five-pound piece of pork shoulder without a bone, Farr says he’d bake it at that temperature for five to seven hours until the internal temperature reaches 180° F.\u003c/span>\u003c/p>\n\u003cp>While there may not be smoke, there are other ways to create depth of flavor and browning. Farr recommends using raw turbinado sugar in the dry rub. The sugar will react to the heat over time, and will caramelize and lend color. Patience is also key here. “You don’t want to go in there with your fork and start pulling apart the meat,” says Farr. Picking at it too often and too soon will release the internal moisture, and it can end up drying out the meat. “One big tip is that you don’t want to do anything. After you take it out of the oven, put it on the stove and let it rest for up to an hour. If you start to see steam come out when cutting, it’s still too hot. If you see steam, that’s your juice. That’s the stuff you want to stay in there.”\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_86210","label":"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those who really want that smoke flavor, your oven can be converted into a makeshift smoker. Grab some applewood smoking chips from the local grocer, hit them with a blow torch right before you put the meat in the oven and place the chips on the bottom rack of the oven at the same time the meat goes in above the chips. Farr says that putting the chips in at the beginning will be the most effective way to get that smoked flavor. The dry heat at the beginning dries out the moisture, and that’s the point where the smoke will adhere to the meat, he says. The smoke might trip up the smoke detector, so consider this a fair warning to do at your own risk, especially if you have a landlord.\u003c/p>\n\u003cp>There's also a safer way to get a \u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">serious rack of ribs\u003c/a>. You'll need an oven, a grill and a spicy rub to get things started. \u003c/p>\n\u003cp>\u003cstrong>Grilling Without a Grill\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In terms of grilling, a good sear and browning can be achieved from the oven broiler or a well seasoned pre-heated cast iron pan. There won’t be grill marks unless you have a grill pan, but both options are good in getting even high-heat for burgers, and simulated grilled veggies. One trick Farr uses for searing steaks or burger patties is to heat the pan until it’s nice and hot on medium heat. It will take some time to get the right temperature, but this will ensure an even temperature on the whole surface of your pan. You can test the temperature by pressing a side of the meat or burger patty you’re grilling in the pan. Right before turning, crank up the heat to high and flip. Farr says that this ensures a sear on both sides. Be careful with oil here because more oil equals more smoke (and more potential for your fire alarm going off).\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>And Finally: Learning about Condiments\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">For a virtual cooking class that focuses on what to put on your burger, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/KHKGC680k4sojALJFBg7OE?domain=avitaltours.com\">\u003cspan style=\"font-weight: 400\">Rooh’s Pujan Sarkar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> hosts a how-to on rhubarb chutney on May 24 ($25). Sarkar has a long history with using rhubarb, and the recipe he's teaching is a riff off of tomato-date chutney. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137291/summer-is-here-how-to-grill-and-barbecue-in-quarantine-or-simply-get-it-delivered","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_10028","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_2250","bayareabites_744","bayareabites_2550","bayareabites_2198"],"featImg":"bayareabites_137294","label":"bayareabites"},"bayareabites_135528":{"type":"posts","id":"bayareabites_135528","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135528","score":null,"sort":[1574700868000]},"guestAuthors":[],"slug":"after-nearly-shutting-down-smoke-berkeley-finds-hope-with-spats-partnership","title":"After Nearly Shutting Down, Smoke Berkeley Finds Hope with Spats Partnership","publishDate":1574700868,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Barbeque joint \u003c/span>\u003ca href=\"https://smokeberkeley.com/\">\u003cspan style=\"font-weight: 400\">Smoke Berkeley\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is now melding its delicious Texas-style smokes with the offerings of quirky neighborhood pub Spats. Thanks to a restaurant-bar partnership between the two, Smoke Berkeley reopened this September, following an uncertain few months where the restaurant was displaced from its previous location.\u003c/span>\u003cbr>\n[aside postID='checkplease_10334' label='More on Smoke Berkeley']\u003cbr>\n\u003cspan style=\"font-weight: 400\">The family-owned eatery became known for its Texas-style barbeque, which Chef Tina Ferguson-Riffe brought with her all the way to the East Bay. Her signature dry rubbed brisket and vinegar-based sauce draw on the variations of barbeque found throughout the state and have amassed a following for its authentic preparation. The restaurant is also one of the few local barbeque spots that smokes all of its meats in-house.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I grew up, barbeque was just a special thing that we loved,” said Ferguson-Riffe, who honed her culinary skills in smokehouses in Dallas, Texas and at the Cordon Bleu Culinary Academy in Paris. “I smoked just about anything.” Ferguson-Riffe’s cooking won awards back in the South and built Smoke Berkeley into a community staple — the restaurant even appeared \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\">\u003cspan style=\"font-weight: 400\">on an episode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of KQED’s Check, Please! Bay Area in 2014.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But after operating for almost 8 years out of their San Pablo space, Smoke Berkeley co-owners Ferguson-Riffe and husband Jed Riffe eventually found themselves in a tight spot: they would have to either relocate or close shop. The dilemma began back in late 2017 after the pair received a notice from their building’s management.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We got a call from the owners saying they were going to tear us down to build what they said was a car wash,” recounted Jed Riffe. “Now they’re building a two-story office building, and we could’ve been on the first floor.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That launched their years-long search for a new home, which the co-owners found to be an incredibly difficult process, especially for an establishment that uses special equipment like smokers. “Not only were my hands tied behind my back, but they were tied to my feet because of the smoke issue,” said general manager Sean Hagler referring to the \u003c/span>\u003ca href=\"https://www.cityofberkeley.info/Health_Human_Services/Environmental_Health/Smoking_Pollution_Program.aspx\">\u003cspan style=\"font-weight: 400\">City of Berkeley’s outdoor smoking regulations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which apply to restaurants as well.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135571\" class=\"wp-caption aligncenter\" style=\"max-width: 1641px\">\u003cimg class=\"size-full wp-image-135571\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg\" alt=\"Smoke Berkeley BBQ Plate\" width=\"1641\" height=\"1094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg 1641w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1200x800.jpg 1200w\" sizes=\"(max-width: 1641px) 100vw, 1641px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley BBQ Plate \u003ccite>(Courtesy of Smoke Berkeley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley would need to find a space that was not only affordable but could also manage to ventilate the large amount of fumes emitted from the restaurant’s many industrial smokers. Riffe said finding a suitable location was next to impossible and that the few buildings with potential would cost up to hundreds of thousands just to move in.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That expensive reality left Smoke Berkeley with little option other than to ride out the rest of their lease, which was set to expire in June 2019. Ferguson-Riffe and co. had been able to push property management to allow them to operate until the end of July, which is their most successful month of the year due to appetites on Independence Day.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sadly, an electrical issue hit the restaurant this summer, leaving them without power and putting a dent in their plans. Since Smoke was going to be shutting down regardless, fronting the high price of repairs to restore power in the short-term would be futile. Generators in the interim proved to be costly and inefficient, and the restaurant opted to close for an indefinite period.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“You know what we said, we’re done...having a restaurant in today’s market with meat costs going up three or four times in the past two to three years. We have to deal with rent, the power increases, all the complexities of EDD and tax ramifications. I mean all of this makes it so unreasonable to even have a restaurant,” said Hagler.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B2z3HAHh3Wj/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just as \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/06/24/smoke-berkeley-will-serve-its-last-plates-of-texas-bbq-today\">\u003cspan style=\"font-weight: 400\">a report from Berkeleyside\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> came out chronicling Smoke Berkeley’s displacement, a call came in from Spats co-owner Mark Rhoades, a fan of theirs who had heard about their dilemma.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a brick and mortar that is over a century old, the space that is now Spats has undergone multiple variations. It’s been a ticketing station for a train to North Berkeley, it was a restaurant called Oleg’s in the 1950s and in the late 70’s, it transitioned to become Spats. After closing for a few years, the historical bar reopened in 2015 with new management and a large kitchen ready for partnerships.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The kitchen had housed a few pop up vendors in the past but to little success. However, Smoke Berkeley, which had built a reputation in the city and grew its own clientele of regulars over the years, presented Spats with a new opportunity to create a long-standing partnership. And for Smoke, Spats’ kitchen, equipped with multiple cutting edge ventilation hoods, provided them the ideal space to continue smoking their delicious meats.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley officially reopened for business in late September and has been steadily recruiting new customers while spreading the word to reach former regulars who frequented their San Pablo location. Ferguson-Riffe has also worked to expand her menu by including vegetarian and vegan options with a BBQ tofu base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135572\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-135572\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg\" alt=\"Smoke Berkeley storefront. \" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1200x900.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley storefront. \u003ccite>(Chris Cox/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both establishments hope that their partnership can serve as hope for small businesses finding themselves hitting hard times. “My thought is their success is our success. The more people that are coming in and eating their food, the more people that are drinking my drinks. The more people that come in and drink my drinks, the more they’re going to order the food,” said Spats general manager Craig McClain.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Ferguson-Riffe, Spats’ proximity to UC Berkeley and community outreach events is also an opportunity to connect with a new side of the city.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This space has so many opportunities. Every night there’s something going on here that draws people in and makes them go ‘Oh, wait. Do I smell barbeque? Oh Smoke is here!’ It really has made a difference.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Smoke Berkeley officially reopened for business in late September and their partnership with Spats has been a success for both parties.","status":"publish","parent":0,"modified":1574362856,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1052},"headData":{"title":"After Nearly Shutting Down, Smoke Berkeley Finds Hope with Spats Partnership | KQED","description":"Smoke Berkeley officially reopened for business in late September and their partnership with Spats has been a success for both parties.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"After Nearly Shutting Down, Smoke Berkeley Finds Hope with Spats Partnership","datePublished":"2019-11-25T16:54:28.000Z","dateModified":"2019-11-21T19:00:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135528 https://ww2.kqed.org/bayareabites/?p=135528","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/25/after-nearly-shutting-down-smoke-berkeley-finds-hope-with-spats-partnership/","disqusTitle":"After Nearly Shutting Down, Smoke Berkeley Finds Hope with Spats Partnership","path":"/bayareabites/135528/after-nearly-shutting-down-smoke-berkeley-finds-hope-with-spats-partnership","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Barbeque joint \u003c/span>\u003ca href=\"https://smokeberkeley.com/\">\u003cspan style=\"font-weight: 400\">Smoke Berkeley\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is now melding its delicious Texas-style smokes with the offerings of quirky neighborhood pub Spats. Thanks to a restaurant-bar partnership between the two, Smoke Berkeley reopened this September, following an uncertain few months where the restaurant was displaced from its previous location.\u003c/span>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"checkplease_10334","label":"More on Smoke Berkeley "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">The family-owned eatery became known for its Texas-style barbeque, which Chef Tina Ferguson-Riffe brought with her all the way to the East Bay. Her signature dry rubbed brisket and vinegar-based sauce draw on the variations of barbeque found throughout the state and have amassed a following for its authentic preparation. The restaurant is also one of the few local barbeque spots that smokes all of its meats in-house.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I grew up, barbeque was just a special thing that we loved,” said Ferguson-Riffe, who honed her culinary skills in smokehouses in Dallas, Texas and at the Cordon Bleu Culinary Academy in Paris. “I smoked just about anything.” Ferguson-Riffe’s cooking won awards back in the South and built Smoke Berkeley into a community staple — the restaurant even appeared \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\">\u003cspan style=\"font-weight: 400\">on an episode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of KQED’s Check, Please! Bay Area in 2014.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But after operating for almost 8 years out of their San Pablo space, Smoke Berkeley co-owners Ferguson-Riffe and husband Jed Riffe eventually found themselves in a tight spot: they would have to either relocate or close shop. The dilemma began back in late 2017 after the pair received a notice from their building’s management.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We got a call from the owners saying they were going to tear us down to build what they said was a car wash,” recounted Jed Riffe. “Now they’re building a two-story office building, and we could’ve been on the first floor.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That launched their years-long search for a new home, which the co-owners found to be an incredibly difficult process, especially for an establishment that uses special equipment like smokers. “Not only were my hands tied behind my back, but they were tied to my feet because of the smoke issue,” said general manager Sean Hagler referring to the \u003c/span>\u003ca href=\"https://www.cityofberkeley.info/Health_Human_Services/Environmental_Health/Smoking_Pollution_Program.aspx\">\u003cspan style=\"font-weight: 400\">City of Berkeley’s outdoor smoking regulations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which apply to restaurants as well.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135571\" class=\"wp-caption aligncenter\" style=\"max-width: 1641px\">\u003cimg class=\"size-full wp-image-135571\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg\" alt=\"Smoke Berkeley BBQ Plate\" width=\"1641\" height=\"1094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg 1641w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1200x800.jpg 1200w\" sizes=\"(max-width: 1641px) 100vw, 1641px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley BBQ Plate \u003ccite>(Courtesy of Smoke Berkeley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley would need to find a space that was not only affordable but could also manage to ventilate the large amount of fumes emitted from the restaurant’s many industrial smokers. Riffe said finding a suitable location was next to impossible and that the few buildings with potential would cost up to hundreds of thousands just to move in.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That expensive reality left Smoke Berkeley with little option other than to ride out the rest of their lease, which was set to expire in June 2019. Ferguson-Riffe and co. had been able to push property management to allow them to operate until the end of July, which is their most successful month of the year due to appetites on Independence Day.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sadly, an electrical issue hit the restaurant this summer, leaving them without power and putting a dent in their plans. Since Smoke was going to be shutting down regardless, fronting the high price of repairs to restore power in the short-term would be futile. Generators in the interim proved to be costly and inefficient, and the restaurant opted to close for an indefinite period.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“You know what we said, we’re done...having a restaurant in today’s market with meat costs going up three or four times in the past two to three years. We have to deal with rent, the power increases, all the complexities of EDD and tax ramifications. I mean all of this makes it so unreasonable to even have a restaurant,” said Hagler.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B2z3HAHh3Wj"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Just as \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/06/24/smoke-berkeley-will-serve-its-last-plates-of-texas-bbq-today\">\u003cspan style=\"font-weight: 400\">a report from Berkeleyside\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> came out chronicling Smoke Berkeley’s displacement, a call came in from Spats co-owner Mark Rhoades, a fan of theirs who had heard about their dilemma.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a brick and mortar that is over a century old, the space that is now Spats has undergone multiple variations. It’s been a ticketing station for a train to North Berkeley, it was a restaurant called Oleg’s in the 1950s and in the late 70’s, it transitioned to become Spats. After closing for a few years, the historical bar reopened in 2015 with new management and a large kitchen ready for partnerships.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The kitchen had housed a few pop up vendors in the past but to little success. However, Smoke Berkeley, which had built a reputation in the city and grew its own clientele of regulars over the years, presented Spats with a new opportunity to create a long-standing partnership. And for Smoke, Spats’ kitchen, equipped with multiple cutting edge ventilation hoods, provided them the ideal space to continue smoking their delicious meats.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley officially reopened for business in late September and has been steadily recruiting new customers while spreading the word to reach former regulars who frequented their San Pablo location. Ferguson-Riffe has also worked to expand her menu by including vegetarian and vegan options with a BBQ tofu base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135572\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-135572\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg\" alt=\"Smoke Berkeley storefront. \" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1200x900.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley storefront. \u003ccite>(Chris Cox/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both establishments hope that their partnership can serve as hope for small businesses finding themselves hitting hard times. “My thought is their success is our success. The more people that are coming in and eating their food, the more people that are drinking my drinks. The more people that come in and drink my drinks, the more they’re going to order the food,” said Spats general manager Craig McClain.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Ferguson-Riffe, Spats’ proximity to UC Berkeley and community outreach events is also an opportunity to connect with a new side of the city.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This space has so many opportunities. Every night there’s something going on here that draws people in and makes them go ‘Oh, wait. Do I smell barbeque? Oh Smoke is here!’ It really has made a difference.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135528/after-nearly-shutting-down-smoke-berkeley-finds-hope-with-spats-partnership","authors":["11632"],"categories":["bayareabites_264","bayareabites_8770","bayareabites_1962","bayareabites_1807"],"tags":["bayareabites_2250","bayareabites_9710","bayareabites_13255"],"featImg":"bayareabites_135530","label":"bayareabites"},"bayareabites_112282":{"type":"posts","id":"bayareabites_112282","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112282","score":null,"sort":[1475083302000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-popular-barbecue-restaurants-south-of-san-francisco","title":"Bay Area Bites Guide to 5 Popular Barbecue Restaurants South of San Francisco","publishDate":1475083302,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Hearty servings of tender pork ribs, roasted chicken and smoked brisket fit perfectly with the Americana that is fall football. While the San Francisco Bay Area is nowhere near a barbecue capital as say Kansas City or Austin, the South Bay Area and San Francisco Peninsula are home to several restaurants perfect for visiting when the mood to chomp down on juicy piles of smoked meat strikes. Be sure to enjoy alongside a cold beer and don’t forget the wet towelettes! Here are five popular restaurants for enjoying barbecue south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaRibs.jpg\" alt=\"A combination plate with ribs and pulled pork at Gorilla BBQ.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs and pulled pork at Gorilla BBQ. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gorilla Barbecue\u003c/strong> has customers lining up for the slow-smoked barbecue they serve out of a vintage rail car off Highway 1 in Pacifica. The small shop only offers takeout orders, with nothing inside other than a compact kitchen and front counter. The menu features an offering of slow-smoked meats including, beef brisket, ribs, chicken, pulled pork and hot links. The delicious meats can be enjoyed as a combination plate or on a sandwich. Not to be missed are the incredibly tender ribs with a caked on dry rub infused with smoky flavor. The pulled pork, equally pungent with smoked flavor, lends well to being dipped in the sweet and tangy house barbecue sauce. Be sure to arrive early as the menu sells out quickly, particularly on the weekend.\u003c/p>\n\u003cfigure id=\"attachment_112292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaBBQCounter.jpg\" alt=\"Customers lined up to order at Gorilla BBQ in Pacifica.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers lined up to order at Gorilla BBQ in Pacifica. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.gorillabbq.com/\" target=\"_blank\">\u003cstrong>Gorilla Barbeque\u003c/strong>\u003c/a>\u003cbr>\n2145 Cabrillo Hwy [\u003ca href=\"https://goo.gl/My0IKh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPacifica, CA 94044\u003cbr>\nPh: (650) 359-7427\u003cbr>\nHours: Mon 12-8pm; Wed-Sun 12-8pm; Closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gorilla-Barbeque/226881320730359?fref=ts\" target=\"_blank\">Gorilla Barbeque\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg\" alt=\"The chicken and rib combination plate at Henry’s Hi-Life.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chicken and rib combination plate at Henry’s Hi-Life. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Henry's World Famous Hi-Life\u003c/strong> has been serving a menu of oak-smoked barbecue and steaks for more than 50 years in downtown San Jose. Located in a historic building in San Jose’s newly founded Little Italy neighborhood, the restaurant has a down-home atmosphere and is a popular meeting spot before and after San Jose Sharks games. To call the food portions ample, is an understatement. Barbecue dinners include a salad, garlic bread slathered with seasoned butter and a baked potato. First time visitors should go for either the full rack of ribs, or the chicken and ribs combination plate. The smoked chicken has a crispy flavor-packed skin while still remaining juicy. The ribs are tender and full of flavor with a sweet and spicy crust.\u003c/p>\n\u003cfigure id=\"attachment_112294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg\" alt=\"Inside Henry’s Hi-Life in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Henry’s Hi-Life in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.henryshilife.com/\" target=\"_blank\">\u003cstrong>Henry's World Famous Hi-Life\u003c/strong>\u003c/a>\u003cbr>\n301 W St John St. [\u003ca href=\"https://goo.gl/6m6fJa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 295-5414\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2pm, 5-9pm; Fri 11:30am-2pm, 4-9:30pm; Sat 4-9:30pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henryshilife/?fref=ts\" target=\"_blank\">Henry’s World Famous Hi-Life\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HenrysHilife\" target=\"_blank\">@henryshilife\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg\" alt=\"The chopped brisket tray with coleslaw, cornbread and collard greens.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped brisket tray with coleslaw, cornbread and collard greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3 Pigs BBQ\u003c/strong> is a great option for those on the peninsula looking to enjoy barbecued meats or fried chicken. The restaurant, located on a quiet street off of El Camino Real, has a rustic roadhouse feel with reclaimed wood decor and copper sheet tabletops. Brisket fans will enjoy the juicy bites of chopped brisket which are perfect for dipping into a number of housemade barbecue sauces. The tart Memphis-style sauce which complements the sweet and smoky brisket flavor is especially good. The restaurant has several refrigerators containing bottled and canned beers from West Coast breweries, with selections to please the most discerning beer fan.\u003c/p>\n\u003cfigure id=\"attachment_112290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3PigsBBQInside.jpg\" alt=\"Inside 3 Pigs BBQ in San Carlos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside 3 Pigs BBQ in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://3pigbbq.com\" target=\"_blank\">\u003cstrong>3 Pigs BBQ\u003c/strong>\u003c/a>\u003cbr>\n1754 Laurel St. [\u003ca href=\"https://goo.gl/4w0jIc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 592-4227\u003cbr>\nHours: mon-sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/3PIGBBQ/?fref=ts\" target=\"_blank\">3 Pigs BBQ\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_112298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/The-Cats-Combo.jpg\" alt=\"A combination plate with ribs, roasted chicken and pulled pork at The Cats.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, roasted chicken and pulled pork at The Cats. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in a building which has served many roles over the years, from roadhouse to general store to local saloon, the recently renovated \u003cstrong>The Cats Restaurant & Bar\u003c/strong> now serves a menu of hickory slow pit smoked barbecue. The restaurant’s staff has been trained by barbecue pit master Paul Kirk, who has won numerous competitions for his barbecue and dry rub. The flavor-packed dry rub is used on the restaurant's juicy pulled pork, smoked chicken and St. Louis-style pork ribs. The barbecue sampler platter gives you a taste of each and arrives with grilled bread, coleslaw and a hearty side option. The meats are best enjoyed with Kirk’s dry rub which is a perfect balance of spice and sweetness, with the slow smoking process infusing an indescribable depth of flavor. However, a house barbecue sauce is available for those who like their barbecue saucy.\u003c/p>\n\u003cfigure id=\"attachment_112291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Cats-Bar.jpg\" alt=\"Inside The Cats in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Cats in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thecatslosgatos.com/\" target=\"_blank\">\u003cstrong>The Cats Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n17533 Santa Cruz Hwy [\u003ca href=\"https://goo.gl/GNcUOz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95033\u003cbr>\nPh: (408) 354-4020\u003cbr>\nHours: Tue-Sat 4pm-12am; Sun 4-9pm; Closed on Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCatsRestaurant/\" target=\"_blank\">The Cats Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg\" alt=\"A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Despite being a ways outside the main streets of downtown San Jose, the \u003cstrong>Smoking Pig BBQ Company\u003c/strong> maintains a regular stream of visitors for their Southern-style barbecue dishes. The sparsely decorated restaurant is a popular hangout for watching sports over plates of barbecue. A second, larger location in Fremont, features live blues music on the weekends in addition to a collection of big high-definition televisions. The slow-smoked brisket is slightly sweet and maintains a good deal of moisture making it a popular menu item. However, the twice-smoked burnt brisket ends which are tossed in a sweet and sticky glaze are a must try. The restaurant serves a selection of local craft beers as well as housemade barbecue sauces to complete your meal.\u003c/p>\n\u003cfigure id=\"attachment_112297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg\" alt=\"Inside Smoking Pig BBQ Company in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Smoking Pig BBQ Company in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">\u003cstrong>Smoking Pig BBQ Company\u003c/strong>\u003c/a>\u003cbr>\n1144 N 4th St. [\u003ca href=\"https://goo.gl/zHg0vy\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 380-4784\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokingpig/?fref=ts\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Here are five popular spots to get great barbecue south of San Francisco.","status":"publish","parent":0,"modified":1481130857,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1106},"headData":{"title":"Bay Area Bites Guide to 5 Popular Barbecue Restaurants South of San Francisco | KQED","description":"As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Here are five popular spots to get great barbecue south of San Francisco.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Popular Barbecue Restaurants South of San Francisco","datePublished":"2016-09-28T17:21:42.000Z","dateModified":"2016-12-07T17:14:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112282 http://ww2.kqed.org/bayareabites/?p=112282","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/28/bay-area-bites-guide-to-5-popular-barbecue-restaurants-south-of-san-francisco/","disqusTitle":"Bay Area Bites Guide to 5 Popular Barbecue Restaurants South of San Francisco","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/112282/bay-area-bites-guide-to-5-popular-barbecue-restaurants-south-of-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Hearty servings of tender pork ribs, roasted chicken and smoked brisket fit perfectly with the Americana that is fall football. While the San Francisco Bay Area is nowhere near a barbecue capital as say Kansas City or Austin, the South Bay Area and San Francisco Peninsula are home to several restaurants perfect for visiting when the mood to chomp down on juicy piles of smoked meat strikes. Be sure to enjoy alongside a cold beer and don’t forget the wet towelettes! Here are five popular restaurants for enjoying barbecue south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaRibs.jpg\" alt=\"A combination plate with ribs and pulled pork at Gorilla BBQ.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs and pulled pork at Gorilla BBQ. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gorilla Barbecue\u003c/strong> has customers lining up for the slow-smoked barbecue they serve out of a vintage rail car off Highway 1 in Pacifica. The small shop only offers takeout orders, with nothing inside other than a compact kitchen and front counter. The menu features an offering of slow-smoked meats including, beef brisket, ribs, chicken, pulled pork and hot links. The delicious meats can be enjoyed as a combination plate or on a sandwich. Not to be missed are the incredibly tender ribs with a caked on dry rub infused with smoky flavor. The pulled pork, equally pungent with smoked flavor, lends well to being dipped in the sweet and tangy house barbecue sauce. Be sure to arrive early as the menu sells out quickly, particularly on the weekend.\u003c/p>\n\u003cfigure id=\"attachment_112292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaBBQCounter.jpg\" alt=\"Customers lined up to order at Gorilla BBQ in Pacifica.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers lined up to order at Gorilla BBQ in Pacifica. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.gorillabbq.com/\" target=\"_blank\">\u003cstrong>Gorilla Barbeque\u003c/strong>\u003c/a>\u003cbr>\n2145 Cabrillo Hwy [\u003ca href=\"https://goo.gl/My0IKh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPacifica, CA 94044\u003cbr>\nPh: (650) 359-7427\u003cbr>\nHours: Mon 12-8pm; Wed-Sun 12-8pm; Closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gorilla-Barbeque/226881320730359?fref=ts\" target=\"_blank\">Gorilla Barbeque\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg\" alt=\"The chicken and rib combination plate at Henry’s Hi-Life.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chicken and rib combination plate at Henry’s Hi-Life. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Henry's World Famous Hi-Life\u003c/strong> has been serving a menu of oak-smoked barbecue and steaks for more than 50 years in downtown San Jose. Located in a historic building in San Jose’s newly founded Little Italy neighborhood, the restaurant has a down-home atmosphere and is a popular meeting spot before and after San Jose Sharks games. To call the food portions ample, is an understatement. Barbecue dinners include a salad, garlic bread slathered with seasoned butter and a baked potato. First time visitors should go for either the full rack of ribs, or the chicken and ribs combination plate. The smoked chicken has a crispy flavor-packed skin while still remaining juicy. The ribs are tender and full of flavor with a sweet and spicy crust.\u003c/p>\n\u003cfigure id=\"attachment_112294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg\" alt=\"Inside Henry’s Hi-Life in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Henry’s Hi-Life in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.henryshilife.com/\" target=\"_blank\">\u003cstrong>Henry's World Famous Hi-Life\u003c/strong>\u003c/a>\u003cbr>\n301 W St John St. [\u003ca href=\"https://goo.gl/6m6fJa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 295-5414\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2pm, 5-9pm; Fri 11:30am-2pm, 4-9:30pm; Sat 4-9:30pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henryshilife/?fref=ts\" target=\"_blank\">Henry’s World Famous Hi-Life\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HenrysHilife\" target=\"_blank\">@henryshilife\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg\" alt=\"The chopped brisket tray with coleslaw, cornbread and collard greens.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped brisket tray with coleslaw, cornbread and collard greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3 Pigs BBQ\u003c/strong> is a great option for those on the peninsula looking to enjoy barbecued meats or fried chicken. The restaurant, located on a quiet street off of El Camino Real, has a rustic roadhouse feel with reclaimed wood decor and copper sheet tabletops. Brisket fans will enjoy the juicy bites of chopped brisket which are perfect for dipping into a number of housemade barbecue sauces. The tart Memphis-style sauce which complements the sweet and smoky brisket flavor is especially good. The restaurant has several refrigerators containing bottled and canned beers from West Coast breweries, with selections to please the most discerning beer fan.\u003c/p>\n\u003cfigure id=\"attachment_112290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3PigsBBQInside.jpg\" alt=\"Inside 3 Pigs BBQ in San Carlos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside 3 Pigs BBQ in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://3pigbbq.com\" target=\"_blank\">\u003cstrong>3 Pigs BBQ\u003c/strong>\u003c/a>\u003cbr>\n1754 Laurel St. [\u003ca href=\"https://goo.gl/4w0jIc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 592-4227\u003cbr>\nHours: mon-sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/3PIGBBQ/?fref=ts\" target=\"_blank\">3 Pigs BBQ\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_112298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/The-Cats-Combo.jpg\" alt=\"A combination plate with ribs, roasted chicken and pulled pork at The Cats.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, roasted chicken and pulled pork at The Cats. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in a building which has served many roles over the years, from roadhouse to general store to local saloon, the recently renovated \u003cstrong>The Cats Restaurant & Bar\u003c/strong> now serves a menu of hickory slow pit smoked barbecue. The restaurant’s staff has been trained by barbecue pit master Paul Kirk, who has won numerous competitions for his barbecue and dry rub. The flavor-packed dry rub is used on the restaurant's juicy pulled pork, smoked chicken and St. Louis-style pork ribs. The barbecue sampler platter gives you a taste of each and arrives with grilled bread, coleslaw and a hearty side option. The meats are best enjoyed with Kirk’s dry rub which is a perfect balance of spice and sweetness, with the slow smoking process infusing an indescribable depth of flavor. However, a house barbecue sauce is available for those who like their barbecue saucy.\u003c/p>\n\u003cfigure id=\"attachment_112291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Cats-Bar.jpg\" alt=\"Inside The Cats in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Cats in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thecatslosgatos.com/\" target=\"_blank\">\u003cstrong>The Cats Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n17533 Santa Cruz Hwy [\u003ca href=\"https://goo.gl/GNcUOz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95033\u003cbr>\nPh: (408) 354-4020\u003cbr>\nHours: Tue-Sat 4pm-12am; Sun 4-9pm; Closed on Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCatsRestaurant/\" target=\"_blank\">The Cats Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg\" alt=\"A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Despite being a ways outside the main streets of downtown San Jose, the \u003cstrong>Smoking Pig BBQ Company\u003c/strong> maintains a regular stream of visitors for their Southern-style barbecue dishes. The sparsely decorated restaurant is a popular hangout for watching sports over plates of barbecue. A second, larger location in Fremont, features live blues music on the weekends in addition to a collection of big high-definition televisions. The slow-smoked brisket is slightly sweet and maintains a good deal of moisture making it a popular menu item. However, the twice-smoked burnt brisket ends which are tossed in a sweet and sticky glaze are a must try. The restaurant serves a selection of local craft beers as well as housemade barbecue sauces to complete your meal.\u003c/p>\n\u003cfigure id=\"attachment_112297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg\" alt=\"Inside Smoking Pig BBQ Company in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Smoking Pig BBQ Company in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">\u003cstrong>Smoking Pig BBQ Company\u003c/strong>\u003c/a>\u003cbr>\n1144 N 4th St. [\u003ca href=\"https://goo.gl/zHg0vy\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 380-4784\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokingpig/?fref=ts\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112282/bay-area-bites-guide-to-5-popular-barbecue-restaurants-south-of-san-francisco","authors":["5580"],"categories":["bayareabites_109","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_2250","bayareabites_9457","bayareabites_1289"],"featImg":"bayareabites_112298","label":"source_bayareabites_112282"},"bayareabites_111746":{"type":"posts","id":"bayareabites_111746","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111746","score":null,"sort":[1472664960000]},"guestAuthors":[],"slug":"labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple","title":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple","publishDate":1472664960,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.","status":"publish","parent":0,"modified":1472765806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":559},"headData":{"title":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple | KQED","description":"Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple","datePublished":"2016-08-31T17:36:00.000Z","dateModified":"2016-09-01T21:36:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111746 http://ww2.kqed.org/bayareabites/?p=111746","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/31/labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple/","disqusTitle":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple","path":"/bayareabites/111746/labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111746/labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2250","bayareabites_1289","bayareabites_401","bayareabites_2550","bayareabites_11765","bayareabites_8348","bayareabites_616","bayareabites_15582"],"featImg":"bayareabites_111751","label":"bayareabites"},"bayareabites_109637":{"type":"posts","id":"bayareabites_109637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109637","score":null,"sort":[1464361245000]},"guestAuthors":[],"slug":"bay-area-bites-memorial-day-summer-grilling-recipes","title":"Bay Area Bites Memorial Day Summer Grilling Recipes","publishDate":1464361245,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","status":"publish","parent":0,"modified":1526318030,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":432},"headData":{"title":"Bay Area Bites Memorial Day Summer Grilling Recipes | KQED","description":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Memorial Day Summer Grilling Recipes","datePublished":"2016-05-27T15:00:45.000Z","dateModified":"2018-05-14T17:13:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109637 http://ww2.kqed.org/bayareabites/?p=109637","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/27/bay-area-bites-memorial-day-summer-grilling-recipes/","disqusTitle":"Bay Area Bites Memorial Day Summer Grilling Recipes","path":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","authors":["5015","5014"],"categories":["bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1009","bayareabites_2113","bayareabites_278","bayareabites_2250","bayareabites_1289","bayareabites_1964","bayareabites_15468","bayareabites_2292","bayareabites_2550","bayareabites_3050","bayareabites_12805","bayareabites_2198","bayareabites_16159","bayareabites_9329","bayareabites_14407","bayareabites_1815","bayareabites_15469","bayareabites_753","bayareabites_218","bayareabites_11920"],"featImg":"bayareabites_109638","label":"bayareabites"},"bayareabites_99992":{"type":"posts","id":"bayareabites_99992","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99992","score":null,"sort":[1441327302000]},"guestAuthors":[],"slug":"fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel","title":"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel","publishDate":1441327302,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/em>\u003c/p>\n\u003cp>Nutty, rich, and creamy, less-than-commonplace fingerling potatoes easily elevate a dish or a meal. They are excellent roasted in the oven (I use a cast-iron pan) with a bit of olive oil and kosher salt, or boiled and tossed with butter and herbs. But they also shine in this gorgeous potato salad.\u003c/p>\n\u003cp>Chopped briny black olives, sweet fennel, red onion, and earthy parsley pair beautifully with the creamy-tender potatoes which are simply boiled and chopped before being bathed in a sweet-tart vinaigrette of orange juice, garlic, vinegar, and grainy mustard.\u003c/p>\n\u003cp>This salad is excellent served alongside grilled meats, such as lamb chops, ribeye steak, or brined chicken thighs. It’s also terrific with meatier fish like swordfish or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a>, or even as a component to a vegetarian buffet.\u003c/p>\n\u003cfigure id=\"attachment_99994\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1/3 cup orange juice\u003c/li>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 clove garlic, minced and smashed with salt\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>3 lbs fingerling potatoes, halved if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/2 red onion, finely chopped (about 1 scant cup)\u003c/li>\n\u003cli>1 small fennel bulb, trimmed and finely chopped, fronds reserved for garnish\u003c/li>\n\u003cli>1/2 cup sliced black olives, chopped\u003c/li>\n\u003cli>1/4 cup packed finely chopped fresh flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100006,100000,100017,100005,100007,100001,100004,100003,99998\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 15 minutes. Drain the potatoes and let cool slightly, then cut them into bite-sized pieces.\u003c/li>\n\u003cli>While the potatoes are cooking, make the vinaigrette. In a bowl, whisk together the orange juice, vinegar, mustard, garlic, and orange zest. Slowly add the olive oil while continuously whisking. Season with salt and pepper.\u003c/li>\n\u003cli>Put the potatoes in a large serving bowl and add the onion, fennel, olives, and parsley. Drizzle with the vinaigrette. Taste and season with more salt and pepper if needed. Set aside for 1 hour at room temperature or refrigerate for up to 4 hours. Serve.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.","status":"publish","parent":0,"modified":1526388337,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":420},"headData":{"title":"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel | KQED","description":"Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel","datePublished":"2015-09-04T00:41:42.000Z","dateModified":"2018-05-15T12:45:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99992 http://ww2.kqed.org/bayareabites/?p=99992","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/03/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel/","disqusTitle":"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel","source":"Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/","path":"/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/em>\u003c/p>\n\u003cp>Nutty, rich, and creamy, less-than-commonplace fingerling potatoes easily elevate a dish or a meal. They are excellent roasted in the oven (I use a cast-iron pan) with a bit of olive oil and kosher salt, or boiled and tossed with butter and herbs. But they also shine in this gorgeous potato salad.\u003c/p>\n\u003cp>Chopped briny black olives, sweet fennel, red onion, and earthy parsley pair beautifully with the creamy-tender potatoes which are simply boiled and chopped before being bathed in a sweet-tart vinaigrette of orange juice, garlic, vinegar, and grainy mustard.\u003c/p>\n\u003cp>This salad is excellent served alongside grilled meats, such as lamb chops, ribeye steak, or brined chicken thighs. It’s also terrific with meatier fish like swordfish or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a>, or even as a component to a vegetarian buffet.\u003c/p>\n\u003cfigure id=\"attachment_99994\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/potato-salad-finish-overhead-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1/3 cup orange juice\u003c/li>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 clove garlic, minced and smashed with salt\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>3 lbs fingerling potatoes, halved if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/2 red onion, finely chopped (about 1 scant cup)\u003c/li>\n\u003cli>1 small fennel bulb, trimmed and finely chopped, fronds reserved for garnish\u003c/li>\n\u003cli>1/2 cup sliced black olives, chopped\u003c/li>\n\u003cli>1/4 cup packed finely chopped fresh flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100006,100000,100017,100005,100007,100001,100004,100003,99998","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 15 minutes. Drain the potatoes and let cool slightly, then cut them into bite-sized pieces.\u003c/li>\n\u003cli>While the potatoes are cooking, make the vinaigrette. In a bowl, whisk together the orange juice, vinegar, mustard, garlic, and orange zest. Slowly add the olive oil while continuously whisking. Season with salt and pepper.\u003c/li>\n\u003cli>Put the potatoes in a large serving bowl and add the onion, fennel, olives, and parsley. Drizzle with the vinaigrette. Taste and season with more salt and pepper if needed. Set aside for 1 hour at room temperature or refrigerate for up to 4 hours. Serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_2250","bayareabites_1289","bayareabites_13330","bayareabites_11765","bayareabites_9329","bayareabites_300","bayareabites_218","bayareabites_11793"],"featImg":"bayareabites_100019","label":"source_bayareabites_99992"},"bayareabites_98700":{"type":"posts","id":"bayareabites_98700","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98700","score":null,"sort":[1439575403000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-the-10-best-american-style-barbecue-joints-in-the-east-bay","title":"Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay","publishDate":1439575403,"format":"standard","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I grew up in the American South, in Western North Carolina, to be exact. Even more exacting — in fact, specific to the side of Lexington you happen to fall on — are the competing styles of meat and sauce embraced wholeheartedly and unequivocally by devotees of eastern versus western. In other words, never the twain shall meet.\u003c/p>\n\u003cp>In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.\u003c/p>\n\u003cp>Let me know, in the comments below, if I’ve missed your favorite spot.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99084,99083,99080,99082,99081\"]\u003c/p>\n\u003cp>While it looks like a dive joint from the street, \u003cstrong>BBQ Hut\u003c/strong> is a spiffy-clean operation with a “low and slow” cooking motto. Owner Earl Moffett, a local whose father was from Mississippi, runs the place with his son, Chris. There are only four meats on offer, and that’s because these are what the pit-masters know: ribs, chicken, brisket and links. We tried the ribs and the brisket, and both ended up at the top end of my list. Moffett promised, without giving away any trade secrets, that his ribs are consistently tender, and these certainly were. He uses baby backs, rather than the more common St. Louis cut, because they’re meatier and better absorb his famous dry rub, which seems to hold the key to the success of all his meats. Our ribs were just-browned on the top and barely hanging on to the bone, perfect in every way. The brisket was among the most tender I tried, too tender, in fact, to be sliced, which was fine by me, and laced with just the right amount of fat. They were out beans, so I ordered collard greens, which came, speckled with chile flakes, in a tiny cup, and potato salad, simply made with mayo, mustard and pickle. The homemade sauces, hot and mild, are tomato based.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bbqhut-oakland.com/\" target=\"_blank\">\u003cstrong>BBQ Hut\u003c/strong>\u003c/a>\u003cbr>\n6400 Shattuck Ave. [\u003ca href=\"https://goo.gl/n1qo4z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 285-6628\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-5pm; closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Bbq-Hut-Oakland-Ca/1452745091621116\" target=\"_blank\">The Bbq Hut, Oakland, Ca.\u003c/a> (not very active)\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99090,99091,99089,99088\"]\u003c/p>\n\u003cp>\u003cstrong>Everett & Jones Barbeque\u003c/strong> is the biggest and longest-standing operation on this list, founded in 1973 by Dorothy Everett, her eight daughters, and one son-in-law (a Jones). Everett was a single mother who defied all odds with the success of her business; there are now four locations (Berkeley, Hayward and two in Oakland), and her famous sauce is available by mail order and in many Bay Area supermarkets. It’s way too sweet for my taste (the sweetest of all sauces represented on this list), but is a good representation of a popular Southern style, and the hot version, still quite sweet, packs a fair amount of spice. When I called the Jack London restaurant (the location I visited for this review) to learn more about the style and the cooking process, I was told that “no information is given to customers,” a rather off-putting response. While this is my least favorite of all the local barbecue spots represented here, E&J does a nice job with the two meats I tried: ribs and homemade links. Though lean, the ribs were tender and pleasantly smoky, and the links, made from coarse-ground beef, were also perfectly smoked. I recommend asking for the sauce on the side, so you can dress the meat as you wish. The mac and cheese had a nice, crisp crust, and the collards were not cooked to death, which I appreciated. Potato salad was a neutral sauce-absorber, with just a bit of mayo and pickle, maybe a tiny bit of mustard. Baked beans were indistinguishable from what you can readily find in a can. Still, the meat is worth pursuing; just get takeout and sauce it yourself.\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/8USChMwFw2I?t=18m35s\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Everett & Jones Barbeque\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\" target=\"_blank\">\u003cstrong>Everett & Jones Barbeque\u003c/strong>\u003c/a>\u003cbr>\n126 Broadway [\u003ca href=\"https://goo.gl/D15tlH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 663-2350\u003cbr>\nHours: Mon-Thurs, 11am-10pm; Fri, 11am-midnight; Sat, noon-midnight; Sun, noon-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/everettandjonesbarbeque\" target=\"_blank\">Everett and Jones Barbeque\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/everettjonesbbq\" target=\"_blank\">@everettjonesbbq\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99094,99096,99097,99095\"]\u003c/p>\n\u003cp>There’s a decided Louisiana influence at \u003cstrong>Genny’s BBQ\u003c/strong> in East Oakland, evidenced by the gumbo on the weekend menu, as well as red beans and rice as a barbecue side. The meat here is serious business. We took our ordering cues (pun intended) from owner Virginia Roberson’s daughter, whose favorite meats are the ribs and the lemon-pepper chicken. The former are chopped into bite-sized pieces that are easy to handle with your fingers, despite the nearly caramelized sauce. Even the spicy version is a bit too sweet for me, but it was balanced with a substantial kick, and the sides also contributed to this equation. The potato salad is mayo-driven, with a bit of mustard and pickle, more mashed than chopped, and a good magnet for the meat juices. The mac and cheese was loaded with cheddar and creamy throughout. The lemon-chicken managed to be good even though it was cooked for much longer than I’d have imagined appropriate. The skin was caramelized a bit, the meat smoky and tender. Collard greens, with a small red-pepper kick, were a divine side dish, and the red beans and rice a welcome departure from the traditional sides. The cornbread muffins also tended toward the sweet side, but loaf bread is available if that’s not your style.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gennys-bbq-oakland-2\" target=\"_blank\">\u003cstrong>Genny’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n6637 Bancroft Ave. [\u003ca href=\"https://goo.gl/bJAa3b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94605\u003cbr>\nPh: (510) 777-1200\u003cbr>\nHours: Wed-Sun, noon-8pm; closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gennys-BBQ-PIT/533124986708276\" target=\"_blank\">Genny's BBQ PIT\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99105,99100,99101,99103,99104,99102\"]\u003c/p>\n\u003cp>Let’s hear it for hushpuppies! \u003cstrong>Perdition Smokehouse\u003c/strong>, an upscale barbecue spot on Berkeley’s University Ave., is one of the very few places around that serve hushpuppies, something that I consider a staple of the genre. And they also pay more attention than most to where their meat comes from, serving only hormone- and antibiotic-free animals. We arrived right at the beginning of lunch service and tried the just-finished pulled pork, made from Duroc shoulder, dry-rubbed, and smoked over oak. It was just fatty enough to maintain tenderness throughout, pulled into largish chunks punctuated by delicious burnt ends. For sides, we chose the vinegar-based coleslaw (delightfully without sweetness) and the meaty cowboy beans, which were chock full of more burnt ends. Next to the brisket, just tender but firm enough to slice, we ordered the brown-crusted mac and cheese and boiled corn on the cob. The brisket was ringed by a thin layer of beautifully browned fat. The style here is Texas, but it’s not a bossy Texas. Meats arrived unsauced, so you can choose from house, spicy, mustard, and vinegar, all of which are proportionate in terms of sweetness and acidity — sophisticated, if you will. And back to the hushpuppies. While I might add a bit of onion and scrap the honey butter, the hushpuppies themselves are moist, unsweetened, and, frankly, a requirement, as are the homemade pickles.\u003c/p>\n\u003cp>And Perdition is a place you should also consider for its oft-rotating list of beers, some of which are unusual. I tried a wonderfully funky production, Almanac Dogpatch Sour, made with brett, a wild yeast that lends a sour flavor, which I enjoyed enough to make a mental note to come back and see what else I might discover. \u003cstrong>One tip:\u003c/strong> Because the service is hofbrau style, the meat sits under heat lamps, which can dry it out. If you get there early for lunch or dinner, right after the meat comes out of the smoker, it’s less likely that you’ll fall victim to this otherwise unavoidable problem.\u003c/p>\n\u003cp>\u003ca href=\"http://perditionbbq.com/\" target=\"_blank\">\u003cstrong>Perdition Smokehouse\u003c/strong>\u003c/a> [\u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/10/12/berkeleys-perdition-smokehouse-closes-suddenly\" target=\"_blank\">CLOSED 10/11/15\u003c/a>]\u003cbr>\n2050 University Ave. [\u003ca href=\"https://goo.gl/8B7tBY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 900-5858\u003cbr>\nHours: Sun-Thurs, noon-11pm; Fri-Sat., noon-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/perditionbbq\" target=\"_blank\">Perdition Smokehouse\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Perditionbbq\" target=\"_blank\">@Perditionbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/perditionsmokehouse/\" target=\"_blank\">perditionsmokehouse\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99111,99112,99108,99110,99109\"]\u003c/p>\n\u003cp>\u003cstrong>Phat Matt’s BBQ\u003c/strong>, on a nondescript block of Telegraph Ave. in Oakland that isn’t trendy yet, Matt and Charlotte Gonzalez quietly do what they’ve been doing for 30 years, first in Chicago and then at Bay Area farmers markets: smoke meat. The menu offers a mix of styles, which made me a bit skeptical. With Charlotte as coach, we tried two meats, the ribs (always an indicator of a pit-master’s skill) and the North Carolina-style pulled pork. The ribs were spot on, tender, browned, slightly fatty, served with a fairly spicy tomato-based sauce on the side. The pulled pork had great flavor, but there wasn’t anything particularly North Carolinian about it, given that the style there is either coarse- or fine-chopped, rather than pulled. Still, it was a solid rendition of pulled pork, one of the most lightly smoked I tried. Many local chefs won’t reveal what kind of wood they smoke with, but the kitchen here is transparent. Oak is the wood of choice for its neutrality relative to mesquite and hickory. We tried two sides, a serviceable mac and cheese that could’ve used a bit more time in the oven and a lovely potato salad with minced onion. Mexican Coke in a bottle hits the spot alongside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.phatmattsbbq.com/\" target=\"_blank\">\u003cstrong>Phat Matt’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3415 Telegraph Ave. [\u003ca href=\"https://goo.gl/SjUs23\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 879-7294\u003cbr>\nHours: Wed-Sat, 11am-7pm (or sell-out); Sun, 11am-6pm (or sell-out); closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Matts-BBQ/252696807878\" target=\"_blank\">Phat Matt's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PhatMAttsBBQ\" target=\"_blank\">@PhatMAttsBBQ\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99119,99120,99115,99118,99117,99116\"]\u003c/p>\n\u003cp>Don’t be deterred by the gigantic menu at \u003cstrong>Sauced BBQ & Spirits\u003c/strong> in Livermore, which is all tricked out with nachos, chili and tater tots; the straight-up barbecue is destination-worthy. St. Louis-style ribs are rubbed with a mix of spicy and mildly sweet flavors and slow-smoked over white oak. It seems that a bit of the rub is sprinkled on at the end, and the meat is then sauced with the sweetest of their four homemade concoctions, called “pig candy.” I scraped off the sweet stuff and replaced it with their delicious “tin roof,” which contains more hot spice, and little dab of “hot tin roof,” which is habañero-laden. Both are delicious with the medium-smoky, tender meat. The pulled pork is among the best I tried all month, studded with burnt ends and super-juicy. Sides were also made with care, including cheesy jalepeño grits (the furthest I was willing to go off the tradition grid) and deeply smoky baked beans. The coleslaw had shredded apples, giving it a sweet acidity, and the mac and cheese was equal parts creamy and tangy with cheddar. If it hadn’t been noon, and 90 degrees in the shade, I surely would have partaken of one of dozens of Bourbons on the list. Instead, I had a lovely house-brewed IPA, with just the right amount of bitterness to help me digest all that fabulous fat and spice.\u003c/p>\n\u003cp>\u003ca href=\"http://saucedbbqandspirits.com/sauced-home-livermore.html\" target=\"_blank\">\u003cstrong>Sauced BBQ & Spirits\u003c/strong>\u003c/a>\u003cbr>\n2300 First St., #120 [\u003ca href=\"https://goo.gl/fmoFSa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 961-1300\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-12:30am\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saucedbbqandspirits\" target=\"_blank\">Sauced BBQ & Spirits\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saucedbbq\" target=\"_blank\">@saucedbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/saucedbbq\" target=\"_blank\">saucedbbq\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99393,99390,99392,99391,99389\"]\u003c/p>\n\u003cp>\u003cstrong>Smoke Berkeley\u003c/strong>, a takeout spot next to a car wash in West Berkeley, is one of the friendliest places on the list. Servers chatted me up as I waited for my food, asking me about my weekend plans, whether I was going to the Pride parade, and what my kids liked to eat. In this meandering conversation, I learned that everything here is made from scratch, with the wise exception of Acme buns for sandwiches. When I answered yes to the question of spicy sauce, the server handed me a little cup of pulled pork and coleslaw floating in the spiciest sauce I tasted over the course of a month’s research. And despite the fact that chef-owner Tina Ferguson-Riffe hails from Texas and, hence, embraces the barbecue style of the lone star state, this sauce was a worthy competitor for the vinegar-based North Carolina sauce I dearly love. You can bet I asked for some to take home. I carried home two meats: The pulled pork was medium-smoky, very moist and tender, and the tea-smoked salmon was cooked to a perfect medium-rare. Sides were equally delicious. Coleslaw was tangy and slightly sweet, while potato salad veered more toward earthy and creamy. The baked beans tasted as if they’d been made over a camp stove, and I mean that in the best possible way. The restaurant is also one of the few of its genre that considers the sourcing of ingredients. Most of the produce comes from Maria Catalan’s organic farm, and Ferguson-Riffe says she’d like to do even more to include local meats and vegetables on the menu.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Smoke Berkeley\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smokeberkeley.com/\" target=\"_blank\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a>\u003cbr>\n2434 San Pablo Ave. [\u003ca href=\"https://goo.gl/mbsndR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-8801\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-6pm; closed Mondays\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokeberkeley\" target=\"_blank\">Smoke Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokeberkeley\" target=\"_blank\">@smokeberkeley\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99401,99399,99428,99400,99402,99398\"] \u003c/p>\n\u003cp>\u003cstrong>Smokey J’s BBQ\u003c/strong> is a tiny, aromatic place on Shattuck Ave. in South Berkeley, self-described online by chef and owner, Josh Kempner, as Kansas City-style in some places and Texas in others. But Kempner is from Texas, and he has a way with North Carolina-style pulled pork as well, so I’m not quite sure how to describe it. I love his transparency around his process, though, which may just be indicative of his own local style. Meats are dry-rubbed, then smoked outside on the sidewalk, over a combination of mesquite, maple and whiskey-barrel chips. Everything I’ve ever had here has been top-notch. On the most recent visit, we ordered the pulled pork, moderately smoky with a few dashes of chile-infused vinegar sauce and a sprinkling of the dry rub. For me, this is neck and neck for number one with Perdition’s version, and may take the edge by way of said vinegar sauce. The brisket is also tied for first place, in my book, with BBQ Hut’s, and shares its affinity for a chopped, rather than sliced, presentation. Sides are completely homemade, including killer baked beans made with a chicken and pork broth crafted from leftover meat bones, a vinegar-based slaw, and a potato salad that has some mild barbecue sauce in the mix. I have yet to try the homemade French fries cooked in tallow, but I will just as soon as I can. This might be the best overall barbecue place on the list, all things considered.\u003c/p>\n\u003cp>\u003ca href=\"http://smokeyjbbq.com/\" target=\"_blank\">\u003cstrong>Smokey J’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3015 Shattuck Ave. [\u003ca href=\"https://goo.gl/ENj0UB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 529-4511\u003cbr>\nHours: Daily, noon-9pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokeyJs.BBQ?fref=nf\" target=\"_blank\">Smokey J's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmokeyJBBQ\" target=\"_blank\">@SmokeyJBBQ\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99406,99404,99405,99407,99420\"]\u003c/p>\n\u003cp>I discovered \u003cstrong>Smoking Pig BBQ Company\u003c/strong> in Fremont (there’s another location in San Jose) by way of a friend who used to live nearby. Indeed, it’s a worthy destination for oak- and applewood-smoked ‘cue, as well as homemade sides. The ribs are dry-rubbed and smoked for six hours at low heat, resulting in a deep brown exterior and moist, tender middle, all the way to the bone. The “pulled pork” was more cubed, and not as fatty as I might’ve like, a bit on the drier side, but nonetheless tender. Homemade fries were a treat on the list of side dishes, as were the very rich and smoky baked beans. Mac and cheese could’ve used some browning, but the pasta was cooked al dente and the coleslaw a nice middle between tangy and sweet. But the ribs, oh, the ribs: perfection on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\n3340 Mowry Ave. [\u003ca href=\"https://goo.gl/LrG5Eu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 713-1855\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokingPigBBQFremont\" target=\"_blank\">Smoking Pig BBQ Company Fremont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokingpigbbq1\" target=\"_blank\">@SmokingPigBBQ1\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99412,99414,99410,99413,99411\"]\u003c/p>\n\u003cp>\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>, in West Berkeley, is a place I don’t think about much, but it’s a real contender in the barbecue space. The odd location it occupies — a two-story stucco building in a retail corner — belies the worthy barbecue action going on inside. The ribs are not baby back or St. Louis style, the local trend, but spareribs, bigger and meatier, and sauced with a not-too-sweet Kansas City-style (tomato-based with molasses) sauce. And because I’d never tried it here, I also ordered the Texas-style brisket, a nicely marbled cut that was simply dry-rubbed and slow-smoked. The hand-cut Kennebec fries were crisp and nearly greaseless, and the apple cabbage slaw was a good acidic side choice. Mayo-based potato salad was full of egg and chives. T-Rex has a huge menu of other items, but the smoked meats are the reason to come.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.t-rex-bbq.com/\" target=\"_blank\">\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1300 10th St. [\u003ca href=\"https://goo.gl/qIsK5N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 527-0099\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10:30am-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TREXBerkeley\" target=\"_blank\">T-Rex BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/trexbarbeque\" target=\"_blank\">@trexbarbeque\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/trexbbq13/\" target=\"_blank\">trexbbq13\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.","status":"publish","parent":0,"modified":1481592947,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":3123},"headData":{"title":"Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay | KQED","description":"In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay","datePublished":"2015-08-14T18:03:23.000Z","dateModified":"2016-12-13T01:35:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98700 http://ww2.kqed.org/bayareabites/?p=98700","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/14/bay-area-bites-guide-to-the-10-best-american-style-barbecue-joints-in-the-east-bay/","disqusTitle":"Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/98700/bay-area-bites-guide-to-the-10-best-american-style-barbecue-joints-in-the-east-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I grew up in the American South, in Western North Carolina, to be exact. Even more exacting — in fact, specific to the side of Lexington you happen to fall on — are the competing styles of meat and sauce embraced wholeheartedly and unequivocally by devotees of eastern versus western. In other words, never the twain shall meet.\u003c/p>\n\u003cp>In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.\u003c/p>\n\u003cp>Let me know, in the comments below, if I’ve missed your favorite spot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99084,99083,99080,99082,99081","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While it looks like a dive joint from the street, \u003cstrong>BBQ Hut\u003c/strong> is a spiffy-clean operation with a “low and slow” cooking motto. Owner Earl Moffett, a local whose father was from Mississippi, runs the place with his son, Chris. There are only four meats on offer, and that’s because these are what the pit-masters know: ribs, chicken, brisket and links. We tried the ribs and the brisket, and both ended up at the top end of my list. Moffett promised, without giving away any trade secrets, that his ribs are consistently tender, and these certainly were. He uses baby backs, rather than the more common St. Louis cut, because they’re meatier and better absorb his famous dry rub, which seems to hold the key to the success of all his meats. Our ribs were just-browned on the top and barely hanging on to the bone, perfect in every way. The brisket was among the most tender I tried, too tender, in fact, to be sliced, which was fine by me, and laced with just the right amount of fat. They were out beans, so I ordered collard greens, which came, speckled with chile flakes, in a tiny cup, and potato salad, simply made with mayo, mustard and pickle. The homemade sauces, hot and mild, are tomato based.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bbqhut-oakland.com/\" target=\"_blank\">\u003cstrong>BBQ Hut\u003c/strong>\u003c/a>\u003cbr>\n6400 Shattuck Ave. [\u003ca href=\"https://goo.gl/n1qo4z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 285-6628\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-5pm; closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Bbq-Hut-Oakland-Ca/1452745091621116\" target=\"_blank\">The Bbq Hut, Oakland, Ca.\u003c/a> (not very active)\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99090,99091,99089,99088","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Everett & Jones Barbeque\u003c/strong> is the biggest and longest-standing operation on this list, founded in 1973 by Dorothy Everett, her eight daughters, and one son-in-law (a Jones). Everett was a single mother who defied all odds with the success of her business; there are now four locations (Berkeley, Hayward and two in Oakland), and her famous sauce is available by mail order and in many Bay Area supermarkets. It’s way too sweet for my taste (the sweetest of all sauces represented on this list), but is a good representation of a popular Southern style, and the hot version, still quite sweet, packs a fair amount of spice. When I called the Jack London restaurant (the location I visited for this review) to learn more about the style and the cooking process, I was told that “no information is given to customers,” a rather off-putting response. While this is my least favorite of all the local barbecue spots represented here, E&J does a nice job with the two meats I tried: ribs and homemade links. Though lean, the ribs were tender and pleasantly smoky, and the links, made from coarse-ground beef, were also perfectly smoked. I recommend asking for the sauce on the side, so you can dress the meat as you wish. The mac and cheese had a nice, crisp crust, and the collards were not cooked to death, which I appreciated. Potato salad was a neutral sauce-absorber, with just a bit of mayo and pickle, maybe a tiny bit of mustard. Baked beans were indistinguishable from what you can readily find in a can. Still, the meat is worth pursuing; just get takeout and sauce it yourself.\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/8USChMwFw2I?t=18m35s\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Everett & Jones Barbeque\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\" target=\"_blank\">\u003cstrong>Everett & Jones Barbeque\u003c/strong>\u003c/a>\u003cbr>\n126 Broadway [\u003ca href=\"https://goo.gl/D15tlH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 663-2350\u003cbr>\nHours: Mon-Thurs, 11am-10pm; Fri, 11am-midnight; Sat, noon-midnight; Sun, noon-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/everettandjonesbarbeque\" target=\"_blank\">Everett and Jones Barbeque\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/everettjonesbbq\" target=\"_blank\">@everettjonesbbq\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99094,99096,99097,99095","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s a decided Louisiana influence at \u003cstrong>Genny’s BBQ\u003c/strong> in East Oakland, evidenced by the gumbo on the weekend menu, as well as red beans and rice as a barbecue side. The meat here is serious business. We took our ordering cues (pun intended) from owner Virginia Roberson’s daughter, whose favorite meats are the ribs and the lemon-pepper chicken. The former are chopped into bite-sized pieces that are easy to handle with your fingers, despite the nearly caramelized sauce. Even the spicy version is a bit too sweet for me, but it was balanced with a substantial kick, and the sides also contributed to this equation. The potato salad is mayo-driven, with a bit of mustard and pickle, more mashed than chopped, and a good magnet for the meat juices. The mac and cheese was loaded with cheddar and creamy throughout. The lemon-chicken managed to be good even though it was cooked for much longer than I’d have imagined appropriate. The skin was caramelized a bit, the meat smoky and tender. Collard greens, with a small red-pepper kick, were a divine side dish, and the red beans and rice a welcome departure from the traditional sides. The cornbread muffins also tended toward the sweet side, but loaf bread is available if that’s not your style.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gennys-bbq-oakland-2\" target=\"_blank\">\u003cstrong>Genny’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n6637 Bancroft Ave. [\u003ca href=\"https://goo.gl/bJAa3b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94605\u003cbr>\nPh: (510) 777-1200\u003cbr>\nHours: Wed-Sun, noon-8pm; closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gennys-BBQ-PIT/533124986708276\" target=\"_blank\">Genny's BBQ PIT\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99105,99100,99101,99103,99104,99102","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let’s hear it for hushpuppies! \u003cstrong>Perdition Smokehouse\u003c/strong>, an upscale barbecue spot on Berkeley’s University Ave., is one of the very few places around that serve hushpuppies, something that I consider a staple of the genre. And they also pay more attention than most to where their meat comes from, serving only hormone- and antibiotic-free animals. We arrived right at the beginning of lunch service and tried the just-finished pulled pork, made from Duroc shoulder, dry-rubbed, and smoked over oak. It was just fatty enough to maintain tenderness throughout, pulled into largish chunks punctuated by delicious burnt ends. For sides, we chose the vinegar-based coleslaw (delightfully without sweetness) and the meaty cowboy beans, which were chock full of more burnt ends. Next to the brisket, just tender but firm enough to slice, we ordered the brown-crusted mac and cheese and boiled corn on the cob. The brisket was ringed by a thin layer of beautifully browned fat. The style here is Texas, but it’s not a bossy Texas. Meats arrived unsauced, so you can choose from house, spicy, mustard, and vinegar, all of which are proportionate in terms of sweetness and acidity — sophisticated, if you will. And back to the hushpuppies. While I might add a bit of onion and scrap the honey butter, the hushpuppies themselves are moist, unsweetened, and, frankly, a requirement, as are the homemade pickles.\u003c/p>\n\u003cp>And Perdition is a place you should also consider for its oft-rotating list of beers, some of which are unusual. I tried a wonderfully funky production, Almanac Dogpatch Sour, made with brett, a wild yeast that lends a sour flavor, which I enjoyed enough to make a mental note to come back and see what else I might discover. \u003cstrong>One tip:\u003c/strong> Because the service is hofbrau style, the meat sits under heat lamps, which can dry it out. If you get there early for lunch or dinner, right after the meat comes out of the smoker, it’s less likely that you’ll fall victim to this otherwise unavoidable problem.\u003c/p>\n\u003cp>\u003ca href=\"http://perditionbbq.com/\" target=\"_blank\">\u003cstrong>Perdition Smokehouse\u003c/strong>\u003c/a> [\u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/10/12/berkeleys-perdition-smokehouse-closes-suddenly\" target=\"_blank\">CLOSED 10/11/15\u003c/a>]\u003cbr>\n2050 University Ave. [\u003ca href=\"https://goo.gl/8B7tBY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 900-5858\u003cbr>\nHours: Sun-Thurs, noon-11pm; Fri-Sat., noon-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/perditionbbq\" target=\"_blank\">Perdition Smokehouse\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Perditionbbq\" target=\"_blank\">@Perditionbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/perditionsmokehouse/\" target=\"_blank\">perditionsmokehouse\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99111,99112,99108,99110,99109","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phat Matt’s BBQ\u003c/strong>, on a nondescript block of Telegraph Ave. in Oakland that isn’t trendy yet, Matt and Charlotte Gonzalez quietly do what they’ve been doing for 30 years, first in Chicago and then at Bay Area farmers markets: smoke meat. The menu offers a mix of styles, which made me a bit skeptical. With Charlotte as coach, we tried two meats, the ribs (always an indicator of a pit-master’s skill) and the North Carolina-style pulled pork. The ribs were spot on, tender, browned, slightly fatty, served with a fairly spicy tomato-based sauce on the side. The pulled pork had great flavor, but there wasn’t anything particularly North Carolinian about it, given that the style there is either coarse- or fine-chopped, rather than pulled. Still, it was a solid rendition of pulled pork, one of the most lightly smoked I tried. Many local chefs won’t reveal what kind of wood they smoke with, but the kitchen here is transparent. Oak is the wood of choice for its neutrality relative to mesquite and hickory. We tried two sides, a serviceable mac and cheese that could’ve used a bit more time in the oven and a lovely potato salad with minced onion. Mexican Coke in a bottle hits the spot alongside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.phatmattsbbq.com/\" target=\"_blank\">\u003cstrong>Phat Matt’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3415 Telegraph Ave. [\u003ca href=\"https://goo.gl/SjUs23\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 879-7294\u003cbr>\nHours: Wed-Sat, 11am-7pm (or sell-out); Sun, 11am-6pm (or sell-out); closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Matts-BBQ/252696807878\" target=\"_blank\">Phat Matt's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PhatMAttsBBQ\" target=\"_blank\">@PhatMAttsBBQ\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99119,99120,99115,99118,99117,99116","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don’t be deterred by the gigantic menu at \u003cstrong>Sauced BBQ & Spirits\u003c/strong> in Livermore, which is all tricked out with nachos, chili and tater tots; the straight-up barbecue is destination-worthy. St. Louis-style ribs are rubbed with a mix of spicy and mildly sweet flavors and slow-smoked over white oak. It seems that a bit of the rub is sprinkled on at the end, and the meat is then sauced with the sweetest of their four homemade concoctions, called “pig candy.” I scraped off the sweet stuff and replaced it with their delicious “tin roof,” which contains more hot spice, and little dab of “hot tin roof,” which is habañero-laden. Both are delicious with the medium-smoky, tender meat. The pulled pork is among the best I tried all month, studded with burnt ends and super-juicy. Sides were also made with care, including cheesy jalepeño grits (the furthest I was willing to go off the tradition grid) and deeply smoky baked beans. The coleslaw had shredded apples, giving it a sweet acidity, and the mac and cheese was equal parts creamy and tangy with cheddar. If it hadn’t been noon, and 90 degrees in the shade, I surely would have partaken of one of dozens of Bourbons on the list. Instead, I had a lovely house-brewed IPA, with just the right amount of bitterness to help me digest all that fabulous fat and spice.\u003c/p>\n\u003cp>\u003ca href=\"http://saucedbbqandspirits.com/sauced-home-livermore.html\" target=\"_blank\">\u003cstrong>Sauced BBQ & Spirits\u003c/strong>\u003c/a>\u003cbr>\n2300 First St., #120 [\u003ca href=\"https://goo.gl/fmoFSa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 961-1300\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-12:30am\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saucedbbqandspirits\" target=\"_blank\">Sauced BBQ & Spirits\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saucedbbq\" target=\"_blank\">@saucedbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/saucedbbq\" target=\"_blank\">saucedbbq\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99393,99390,99392,99391,99389","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smoke Berkeley\u003c/strong>, a takeout spot next to a car wash in West Berkeley, is one of the friendliest places on the list. Servers chatted me up as I waited for my food, asking me about my weekend plans, whether I was going to the Pride parade, and what my kids liked to eat. In this meandering conversation, I learned that everything here is made from scratch, with the wise exception of Acme buns for sandwiches. When I answered yes to the question of spicy sauce, the server handed me a little cup of pulled pork and coleslaw floating in the spiciest sauce I tasted over the course of a month’s research. And despite the fact that chef-owner Tina Ferguson-Riffe hails from Texas and, hence, embraces the barbecue style of the lone star state, this sauce was a worthy competitor for the vinegar-based North Carolina sauce I dearly love. You can bet I asked for some to take home. I carried home two meats: The pulled pork was medium-smoky, very moist and tender, and the tea-smoked salmon was cooked to a perfect medium-rare. Sides were equally delicious. Coleslaw was tangy and slightly sweet, while potato salad veered more toward earthy and creamy. The baked beans tasted as if they’d been made over a camp stove, and I mean that in the best possible way. The restaurant is also one of the few of its genre that considers the sourcing of ingredients. Most of the produce comes from Maria Catalan’s organic farm, and Ferguson-Riffe says she’d like to do even more to include local meats and vegetables on the menu.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Smoke Berkeley\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smokeberkeley.com/\" target=\"_blank\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a>\u003cbr>\n2434 San Pablo Ave. [\u003ca href=\"https://goo.gl/mbsndR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-8801\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-6pm; closed Mondays\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokeberkeley\" target=\"_blank\">Smoke Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokeberkeley\" target=\"_blank\">@smokeberkeley\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99401,99399,99428,99400,99402,99398","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Smokey J’s BBQ\u003c/strong> is a tiny, aromatic place on Shattuck Ave. in South Berkeley, self-described online by chef and owner, Josh Kempner, as Kansas City-style in some places and Texas in others. But Kempner is from Texas, and he has a way with North Carolina-style pulled pork as well, so I’m not quite sure how to describe it. I love his transparency around his process, though, which may just be indicative of his own local style. Meats are dry-rubbed, then smoked outside on the sidewalk, over a combination of mesquite, maple and whiskey-barrel chips. Everything I’ve ever had here has been top-notch. On the most recent visit, we ordered the pulled pork, moderately smoky with a few dashes of chile-infused vinegar sauce and a sprinkling of the dry rub. For me, this is neck and neck for number one with Perdition’s version, and may take the edge by way of said vinegar sauce. The brisket is also tied for first place, in my book, with BBQ Hut’s, and shares its affinity for a chopped, rather than sliced, presentation. Sides are completely homemade, including killer baked beans made with a chicken and pork broth crafted from leftover meat bones, a vinegar-based slaw, and a potato salad that has some mild barbecue sauce in the mix. I have yet to try the homemade French fries cooked in tallow, but I will just as soon as I can. This might be the best overall barbecue place on the list, all things considered.\u003c/p>\n\u003cp>\u003ca href=\"http://smokeyjbbq.com/\" target=\"_blank\">\u003cstrong>Smokey J’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3015 Shattuck Ave. [\u003ca href=\"https://goo.gl/ENj0UB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 529-4511\u003cbr>\nHours: Daily, noon-9pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokeyJs.BBQ?fref=nf\" target=\"_blank\">Smokey J's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmokeyJBBQ\" target=\"_blank\">@SmokeyJBBQ\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99406,99404,99405,99407,99420","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I discovered \u003cstrong>Smoking Pig BBQ Company\u003c/strong> in Fremont (there’s another location in San Jose) by way of a friend who used to live nearby. Indeed, it’s a worthy destination for oak- and applewood-smoked ‘cue, as well as homemade sides. The ribs are dry-rubbed and smoked for six hours at low heat, resulting in a deep brown exterior and moist, tender middle, all the way to the bone. The “pulled pork” was more cubed, and not as fatty as I might’ve like, a bit on the drier side, but nonetheless tender. Homemade fries were a treat on the list of side dishes, as were the very rich and smoky baked beans. Mac and cheese could’ve used some browning, but the pasta was cooked al dente and the coleslaw a nice middle between tangy and sweet. But the ribs, oh, the ribs: perfection on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\n3340 Mowry Ave. [\u003ca href=\"https://goo.gl/LrG5Eu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 713-1855\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokingPigBBQFremont\" target=\"_blank\">Smoking Pig BBQ Company Fremont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokingpigbbq1\" target=\"_blank\">@SmokingPigBBQ1\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99412,99414,99410,99413,99411","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>, in West Berkeley, is a place I don’t think about much, but it’s a real contender in the barbecue space. The odd location it occupies — a two-story stucco building in a retail corner — belies the worthy barbecue action going on inside. The ribs are not baby back or St. Louis style, the local trend, but spareribs, bigger and meatier, and sauced with a not-too-sweet Kansas City-style (tomato-based with molasses) sauce. And because I’d never tried it here, I also ordered the Texas-style brisket, a nicely marbled cut that was simply dry-rubbed and slow-smoked. The hand-cut Kennebec fries were crisp and nearly greaseless, and the apple cabbage slaw was a good acidic side choice. Mayo-based potato salad was full of egg and chives. T-Rex has a huge menu of other items, but the smoked meats are the reason to come.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.t-rex-bbq.com/\" target=\"_blank\">\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1300 10th St. [\u003ca href=\"https://goo.gl/qIsK5N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 527-0099\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10:30am-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TREXBerkeley\" target=\"_blank\">T-Rex BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/trexbarbeque\" target=\"_blank\">@trexbarbeque\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/trexbbq13/\" target=\"_blank\">trexbbq13\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98700/bay-area-bites-guide-to-the-10-best-american-style-barbecue-joints-in-the-east-bay","authors":["5575"],"series":["bayareabites_15150"],"categories":["bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_2250","bayareabites_1289"],"featImg":"bayareabites_99412","label":"source_bayareabites_98700"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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