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
Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak
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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You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"jeffcianci":{"type":"authors","id":"5580","meta":{"index":"authors_1591205172","id":"5580","found":true},"name":"Jeff Cianci","firstName":"Jeff","lastName":"Cianci","slug":"jeffcianci","email":"jcianci610@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"},"tanyaholland":{"type":"authors","id":"11397","meta":{"index":"authors_1591205172","id":"11397","found":true},"name":"Tanya Holland","firstName":"Tanya","lastName":"Holland","slug":"tanyaholland","email":"tanya@tanyaholland.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"A pioneer of the “new soul/southern cuisine” movement, Tanya Holland is Chef/Owner of Brown Sugar Kitchen in Oakland, CA. She is the author of The Brown Sugar Kitchen Cookbook (Chronicle Books, 2014). Tanya was named California Restaurateur of the Year by the California Travel Association in 2013, the same year she was awarded the Key to the City by the mayor of Oakland. The previous year she was honored with Tanya Holland Day in Oakland on June 5th, 2012. Brown Sugar Kitchen has received numerous accolades including a Michelin Bib Gourmand. Tanya has been a member of the San Francisco Bay Area chapter of Les Dames d’Escoffier since 2010.","avatar":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Tanya Holland | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/tanyaholland"},"marciagagliardi":{"type":"authors","id":"11398","meta":{"index":"authors_1591205172","id":"11398","found":true},"name":"Marcia Gagliardi","firstName":"Marcia","lastName":"Gagliardi","slug":"marciagagliardi","email":"marcia@tablehopper.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>Marcia Gagliardi\u003c/strong> writes a popular insider e-column about the SF dining and drinking scene, get all the latest news at \u003ca href=\"http://www.tablehopper.com\">tablehopper.com\u003c/a>. Follow @tablehopper on \u003ca href=\"https://twitter.com/tablehopper\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/tablehopper/\">Instagram\u003c/a> for more culinary finds! She also writes about low-dose and high-quality cannabis products in her weekly mymilligram newsletter at \u003ca href=\"http://www.mymilligram.com\">mymilligram.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Marcia Gagliardi | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/marciagagliardi"}},"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 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FM","link":"/"}},"bayareabites_128267":{"type":"posts","id":"bayareabites_128267","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128267","score":null,"sort":[1526919137000]},"guestAuthors":[],"slug":"table-talk-sf-summer-means-bbq-and-the-borsch-mobile","title":"Table Talk: SF Summer Means BBQ and the Borsch Mobile","publishDate":1526919137,"format":"aside","headTitle":"KQED’s Table Talk | Bay Area Bites | KQED Food","labelTerm":{"term":16115,"site":"bayareabites"},"content":"\u003cp>This week, let’s visit the Borsch Mobile (beef tongue sandwich lovers, take note!), and you’ll want to mark your calendar for CUESA’s 25th Birthday Bash, plus a dumpling party at Dumpling Time, summer BBQs at the Four Seasons, and there’s a new North Beach farmers’ market on Saturdays.\u003c/p>\n\u003cfigure id=\"attachment_128279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-tongue-new.jpg\" alt=\"The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>There’s Much More Than Borsch on the Borsch Mobile\u003c/h2>\n\u003cp>\u003cstrong>Rotating locations, \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are all kinds of creative food trucks out there, but one that is definitely sporting a unique concept is the \u003cstrong>\u003ca href=\"http://borschmobile.com/\">Borsch Mobile\u003c/a>\u003c/strong>, a food truck that serves Russian, pan-Soviet, and Ukrainian dishes that are so homey and delicious, and made with a deft hand. Actually, make that plural, deft hands: Kirill Deninzon and Igor Teplitsky are behind dishes like a namesake vegetarian borsch (loaded with flavor and spices), and you’ll want to order a side of their salo with it, which is like Ukrainian lardo, a thin slice of salted pork fatback (they use Iberico pig) on rye with a little swipe of mustard. It’s the perfect dinner on a foggy SF summer night.\u003c/p>\n\u003cfigure id=\"attachment_128278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-cooks-new.jpg\" alt=\"Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their beef stroganoff, with tender pieces of beef, is unlike the heavy versions you may have stuck in your memory, and the base of kasha (buckwheat) adds a pleasing note of earthy sweetness. You’ll also find tender chicken blinchiki (blintzes with delicate ground chicken inside), creamy Siberian pelmeni, and their popular beef tongue sandwich, which comes thinly sliced and served with balsamic-reduced onions, Campari tomatoes, arugula, and a garlic and sriracha aioli they make, all on a torta roll. (You can see they’re not bound by tradition and are having fun making dishes that have traditional roots, but also offer their own local spin too.) Everything has a nice note of freshness, hominess, and I’m looking forward to trying their hearty solyanka soup next. You’ll also get pickles and a light slaw on the side with many dishes.\u003c/p>\n\u003cfigure id=\"attachment_128280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-truck-new.jpg\" alt=\"The eye-catching vintage design of the Borsch Mobile. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The eye-catching vintage design of the Borsch Mobile. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, you can find the Borsch Mobile all over the Bay Area, from San Carlos to Serramonte to Off the Grid locations in SF—check the weekly changing \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>. Partner Anna Flider runs a tight ship, and keeps all their social accounts (\u003ca href=\"https://www.facebook.com/borschmobile/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/borschmobile/\">Instagram\u003c/a>) updated with the truck appearances, so you can plan ahead. You also can’t miss it: a Russian artist known for his pin-ups, \u003ca href=\"https://barykin-pin-up.ru/\">Valerii Barykin\u003c/a>, designed the truck’s vintage artwork, which has Soviet propaganda and advertising woven into its eye-catching look. Smačnoho! (Ukrainian for “bon appétit!”)\u003c/p>\n\u003cfigure id=\"attachment_128282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg\" alt=\"The new Wagyu gyoza to celebrate Dumpling Time’s first birthday.\" width=\"1920\" height=\"1043\" class=\"size-full wp-image-128282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-800x435.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-768x417.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1020x554.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1200x652.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1180x641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-960x522.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-240x130.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-375x204.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-520x282.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Wagyu gyoza to celebrate Dumpling Time’s first birthday. \u003ccite>(Michael Ogata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dumpling Time Turns One=Dumpling Party!\u003c/h2>\n\u003cp>\u003cstrong>Dumpling Time\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8fGtQXmcTLy\">11 Division St., San Francisco\u003c/a>\u003cbr>\nWednesday, May 30, 4pm–6pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/dumpling-time-is-turning-one-tickets-45657520874\">Tickets\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dumpling fanatics won’t want to miss this one-year anniversary party and fundraiser at \u003ca href=\"http://www.dumplingtimesf.com/\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a> in SoMa/Showplace Square. The party will feature multiple dumpling stations with many of their favorites (shrimp toast, char-siu bao, and xiao long bao), and chef Edgar Agbayani is unveiling two new creations: Wagyu gyoza and lamb Xi'an dumplings, with a touch of five spice and cumin, inspired by co-founder Kash Feng’s mom. Best of all, a percentage of proceeds will go to \u003ca href=\"https://ellipsespr.us1.list-manage.com/track/click?u=e3407bbc4fa31c5026345b059&id=29f89cade2&e=0f4285d369\">On Lok\u003c/a>, a family of community-based, non-profit organizations whose mission is to enable seniors to maintain quality of life. Ticket price ($35) includes dumpling stations, dessert baos, and a beverage. Additional beverages can be purchased onsite.\u003c/p>\n\u003cfigure id=\"attachment_128281\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg\" alt=\"Get ready to celebrate CUESA’s 25th birthday!\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-128281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate CUESA’s 25th birthday! \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>CUESA’s 25th Birthday Bash\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/WoZnw9TDY4F2\">Ferry Building Marketplace, San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm–9pm\u003cbr>\n\u003ca href=\"http://www.cuesa25birthdaybash.eventbrite.com/\">Tickets\u003c/a>: General admission (6:30pm): $140; VIP early access (6pm): $165. Use code “cuesa25tablehopper\" for 15% off.\u003c/p>\n\u003cp>Can you believe that \u003cstrong>CUESA\u003c/strong> (Center for Urban Education about Sustainable Agriculture) is turning 25? As a reminder, CUESA manages the Ferry Plaza Farmers Market and now the Mission Community Market in San Francisco, as well as the Jack London Square Farmers Market in Oakland, and runs many educational programs too. What a milestone!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/event/2018/cuesas-25th-birthday-bash\">CUESA’s 25th Birthday Bash\u003c/a>\u003c/strong> is going to feature an incredible gathering of 40 top restaurants, who of course will be using the best seasonal produce in their dishes, with over 20 bars and wineries. It’s going to be a walk-around tasting, with bites from hot restaurants like Che Fico, Bellota, and The Morris, and favorites like Nopa, A16, and Cosecha. There will also be live music, a silent auction, and more.\u003c/p>\n\u003cfigure id=\"attachment_128283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/northbeach-farmers-new.jpg\" alt=\"The new North Beach farmers’ market on Saturdays. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new North Beach farmers’ market on Saturdays. \u003ccite>(Chelsey Frank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>New Farmers Market in North Beach\u003c/h2>\n\u003cp>Piazza Pellegrini\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PGBrW9EECXq\">699 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nSaturdays, 9am–1pm (through December 1)\u003c/p>\n\u003cp>North Beach residents will be happy to learn they have a new weekly farmers’ market on Saturdays in the parking lot of Piazza Pellegrini, thanks to \u003ca href=\"http://northbeachneighbors.org/\">North Beach Neighbors\u003c/a> (a neighborhood association) and Piazza Pellegrini. It’s no replacement for the big one at the Ferry Building (nothing is), but you can expect to find vendors like \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> (perfect for strawberry season, happening right now!) \u003ca href=\"https://uppercrustbaking.com/\">Upper Crust Baking Company\u003c/a>, \u003ca href=\"http://www.tolumafarms.com/creamery.html\">Tomales Farmstead Creamery\u003c/a>, and pasture-raised eggs and meats from \u003ca href=\"http://pasture42.com/\">Pasture 42\u003c/a>. Best of all, you can swing by for an espresso at Piazza Pellegrini before the market, or an Aperol Spritz after!\u003c/p>\n\u003cfigure id=\"attachment_128284\" class=\"wp-caption aligncenter\" style=\"max-width: 1313px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg\" alt=\"Tuesday evenings will be all about BBQ this summer at the Four Seasons\" width=\"1313\" height=\"1050\" class=\"size-full wp-image-128284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg 1313w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-520x416.jpg 520w\" sizes=\"(max-width: 1313px) 100vw, 1313px\">\u003cfigcaption class=\"wp-caption-text\">Tuesday evenings will be all about BBQ this summer at the Four Seasons \u003ccite>(courtesy Four Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Grill & Chill: Summer SoMa BBQ\u003c/h2>\n\u003cp>Four Seasons Hotel San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X15h2Ai6vYH2\">757 Market St., San Francisco\u003c/a>\u003cbr>\nJune 5, July 17, and August 14; 5pm–8pm\u003cbr>\nTickets are $90 per person, plus tax and Eventbrite fees\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-45034009936\">June 5\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179035739\">July 17\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179054796\">August 14\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tuesday evenings just got a little smokier in SoMa. On Tuesday June 5, July 17, and August 14, the Four Seasons Hotel San Francisco is hosting three \u003cstrong>summer outdoor BBQs\u003c/strong> on its Veranda Terrace, overlooking Yerba Buena Gardens and SoMa. It’s going to be quite the spread, with a buffet of meats (beer-steamed bratwurst, Flannery beef burgers, whole split chicken with lemon and thyme), plus grilled oysters, corn on the cob, summer salads (like tomato and assorted melon panzanella salad, Greek salad, and compressed watermelon with mint and feta cheese), and then there’s an open beer, bubbles, and rosé bar, and an ice cream bar. That’s what you call a spread! You can also add on cocktails at the cash bar. Sounds like the perfect after-work feast.\u003c/p>\n\n","blocks":[],"excerpt":"Get a ticket for CUESA’s 25th Birthday, plus a dumpling party, summer BBQs, a new North Beach farmers’ market, and meet the Borsch Mobile.","status":"publish","parent":0,"modified":1527009952,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1169},"headData":{"title":"Table Talk: SF Summer Means BBQ and the Borsch Mobile | KQED","description":"Get a ticket for CUESA’s 25th Birthday, plus a dumpling party, summer BBQs, a new North Beach farmers’ market, and meet the Borsch Mobile.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"128267 https://ww2.kqed.org/bayareabites/?p=128267","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/21/table-talk-sf-summer-means-bbq-and-the-borsch-mobile/","disqusTitle":"Table Talk: SF Summer Means BBQ and the Borsch Mobile","path":"/bayareabites/128267/table-talk-sf-summer-means-bbq-and-the-borsch-mobile","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, let’s visit the Borsch Mobile (beef tongue sandwich lovers, take note!), and you’ll want to mark your calendar for CUESA’s 25th Birthday Bash, plus a dumpling party at Dumpling Time, summer BBQs at the Four Seasons, and there’s a new North Beach farmers’ market on Saturdays.\u003c/p>\n\u003cfigure id=\"attachment_128279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-tongue-new.jpg\" alt=\"The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>There’s Much More Than Borsch on the Borsch Mobile\u003c/h2>\n\u003cp>\u003cstrong>Rotating locations, \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are all kinds of creative food trucks out there, but one that is definitely sporting a unique concept is the \u003cstrong>\u003ca href=\"http://borschmobile.com/\">Borsch Mobile\u003c/a>\u003c/strong>, a food truck that serves Russian, pan-Soviet, and Ukrainian dishes that are so homey and delicious, and made with a deft hand. Actually, make that plural, deft hands: Kirill Deninzon and Igor Teplitsky are behind dishes like a namesake vegetarian borsch (loaded with flavor and spices), and you’ll want to order a side of their salo with it, which is like Ukrainian lardo, a thin slice of salted pork fatback (they use Iberico pig) on rye with a little swipe of mustard. It’s the perfect dinner on a foggy SF summer night.\u003c/p>\n\u003cfigure id=\"attachment_128278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-cooks-new.jpg\" alt=\"Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their beef stroganoff, with tender pieces of beef, is unlike the heavy versions you may have stuck in your memory, and the base of kasha (buckwheat) adds a pleasing note of earthy sweetness. You’ll also find tender chicken blinchiki (blintzes with delicate ground chicken inside), creamy Siberian pelmeni, and their popular beef tongue sandwich, which comes thinly sliced and served with balsamic-reduced onions, Campari tomatoes, arugula, and a garlic and sriracha aioli they make, all on a torta roll. (You can see they’re not bound by tradition and are having fun making dishes that have traditional roots, but also offer their own local spin too.) Everything has a nice note of freshness, hominess, and I’m looking forward to trying their hearty solyanka soup next. You’ll also get pickles and a light slaw on the side with many dishes.\u003c/p>\n\u003cfigure id=\"attachment_128280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-truck-new.jpg\" alt=\"The eye-catching vintage design of the Borsch Mobile. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The eye-catching vintage design of the Borsch Mobile. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, you can find the Borsch Mobile all over the Bay Area, from San Carlos to Serramonte to Off the Grid locations in SF—check the weekly changing \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>. Partner Anna Flider runs a tight ship, and keeps all their social accounts (\u003ca href=\"https://www.facebook.com/borschmobile/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/borschmobile/\">Instagram\u003c/a>) updated with the truck appearances, so you can plan ahead. You also can’t miss it: a Russian artist known for his pin-ups, \u003ca href=\"https://barykin-pin-up.ru/\">Valerii Barykin\u003c/a>, designed the truck’s vintage artwork, which has Soviet propaganda and advertising woven into its eye-catching look. Smačnoho! (Ukrainian for “bon appétit!”)\u003c/p>\n\u003cfigure id=\"attachment_128282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg\" alt=\"The new Wagyu gyoza to celebrate Dumpling Time’s first birthday.\" width=\"1920\" height=\"1043\" class=\"size-full wp-image-128282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-800x435.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-768x417.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1020x554.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1200x652.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1180x641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-960x522.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-240x130.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-375x204.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-520x282.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Wagyu gyoza to celebrate Dumpling Time’s first birthday. \u003ccite>(Michael Ogata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dumpling Time Turns One=Dumpling Party!\u003c/h2>\n\u003cp>\u003cstrong>Dumpling Time\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8fGtQXmcTLy\">11 Division St., San Francisco\u003c/a>\u003cbr>\nWednesday, May 30, 4pm–6pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/dumpling-time-is-turning-one-tickets-45657520874\">Tickets\u003c/a>\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>Dumpling fanatics won’t want to miss this one-year anniversary party and fundraiser at \u003ca href=\"http://www.dumplingtimesf.com/\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a> in SoMa/Showplace Square. The party will feature multiple dumpling stations with many of their favorites (shrimp toast, char-siu bao, and xiao long bao), and chef Edgar Agbayani is unveiling two new creations: Wagyu gyoza and lamb Xi'an dumplings, with a touch of five spice and cumin, inspired by co-founder Kash Feng’s mom. Best of all, a percentage of proceeds will go to \u003ca href=\"https://ellipsespr.us1.list-manage.com/track/click?u=e3407bbc4fa31c5026345b059&id=29f89cade2&e=0f4285d369\">On Lok\u003c/a>, a family of community-based, non-profit organizations whose mission is to enable seniors to maintain quality of life. Ticket price ($35) includes dumpling stations, dessert baos, and a beverage. Additional beverages can be purchased onsite.\u003c/p>\n\u003cfigure id=\"attachment_128281\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg\" alt=\"Get ready to celebrate CUESA’s 25th birthday!\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-128281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate CUESA’s 25th birthday! \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>CUESA’s 25th Birthday Bash\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/WoZnw9TDY4F2\">Ferry Building Marketplace, San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm–9pm\u003cbr>\n\u003ca href=\"http://www.cuesa25birthdaybash.eventbrite.com/\">Tickets\u003c/a>: General admission (6:30pm): $140; VIP early access (6pm): $165. Use code “cuesa25tablehopper\" for 15% off.\u003c/p>\n\u003cp>Can you believe that \u003cstrong>CUESA\u003c/strong> (Center for Urban Education about Sustainable Agriculture) is turning 25? As a reminder, CUESA manages the Ferry Plaza Farmers Market and now the Mission Community Market in San Francisco, as well as the Jack London Square Farmers Market in Oakland, and runs many educational programs too. What a milestone!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/event/2018/cuesas-25th-birthday-bash\">CUESA’s 25th Birthday Bash\u003c/a>\u003c/strong> is going to feature an incredible gathering of 40 top restaurants, who of course will be using the best seasonal produce in their dishes, with over 20 bars and wineries. It’s going to be a walk-around tasting, with bites from hot restaurants like Che Fico, Bellota, and The Morris, and favorites like Nopa, A16, and Cosecha. There will also be live music, a silent auction, and more.\u003c/p>\n\u003cfigure id=\"attachment_128283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/northbeach-farmers-new.jpg\" alt=\"The new North Beach farmers’ market on Saturdays. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new North Beach farmers’ market on Saturdays. \u003ccite>(Chelsey Frank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>New Farmers Market in North Beach\u003c/h2>\n\u003cp>Piazza Pellegrini\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PGBrW9EECXq\">699 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nSaturdays, 9am–1pm (through December 1)\u003c/p>\n\u003cp>North Beach residents will be happy to learn they have a new weekly farmers’ market on Saturdays in the parking lot of Piazza Pellegrini, thanks to \u003ca href=\"http://northbeachneighbors.org/\">North Beach Neighbors\u003c/a> (a neighborhood association) and Piazza Pellegrini. It’s no replacement for the big one at the Ferry Building (nothing is), but you can expect to find vendors like \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> (perfect for strawberry season, happening right now!) \u003ca href=\"https://uppercrustbaking.com/\">Upper Crust Baking Company\u003c/a>, \u003ca href=\"http://www.tolumafarms.com/creamery.html\">Tomales Farmstead Creamery\u003c/a>, and pasture-raised eggs and meats from \u003ca href=\"http://pasture42.com/\">Pasture 42\u003c/a>. Best of all, you can swing by for an espresso at Piazza Pellegrini before the market, or an Aperol Spritz after!\u003c/p>\n\u003cfigure id=\"attachment_128284\" class=\"wp-caption aligncenter\" style=\"max-width: 1313px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg\" alt=\"Tuesday evenings will be all about BBQ this summer at the Four Seasons\" width=\"1313\" height=\"1050\" class=\"size-full wp-image-128284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg 1313w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-520x416.jpg 520w\" sizes=\"(max-width: 1313px) 100vw, 1313px\">\u003cfigcaption class=\"wp-caption-text\">Tuesday evenings will be all about BBQ this summer at the Four Seasons \u003ccite>(courtesy Four Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Grill & Chill: Summer SoMa BBQ\u003c/h2>\n\u003cp>Four Seasons Hotel San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X15h2Ai6vYH2\">757 Market St., San Francisco\u003c/a>\u003cbr>\nJune 5, July 17, and August 14; 5pm–8pm\u003cbr>\nTickets are $90 per person, plus tax and Eventbrite fees\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-45034009936\">June 5\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179035739\">July 17\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179054796\">August 14\u003c/a>\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>Tuesday evenings just got a little smokier in SoMa. On Tuesday June 5, July 17, and August 14, the Four Seasons Hotel San Francisco is hosting three \u003cstrong>summer outdoor BBQs\u003c/strong> on its Veranda Terrace, overlooking Yerba Buena Gardens and SoMa. It’s going to be quite the spread, with a buffet of meats (beer-steamed bratwurst, Flannery beef burgers, whole split chicken with lemon and thyme), plus grilled oysters, corn on the cob, summer salads (like tomato and assorted melon panzanella salad, Greek salad, and compressed watermelon with mint and feta cheese), and then there’s an open beer, bubbles, and rosé bar, and an ice cream bar. That’s what you call a spread! You can also add on cocktails at the cash bar. Sounds like the perfect after-work feast.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128267/table-talk-sf-summer-means-bbq-and-the-borsch-mobile","authors":["11398"],"series":["bayareabites_16115"],"categories":["bayareabites_109","bayareabites_50","bayareabites_95","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_1289","bayareabites_16166","bayareabites_15856"],"featImg":"bayareabites_128279","label":"bayareabites_16115"},"bayareabites_123715":{"type":"posts","id":"bayareabites_123715","meta":{"index":"posts_1591205157","site":"bayareabites","id":"123715","score":null,"sort":[1518119328000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-tanya-hollands-creole-bbq-shrimp-grits","title":"Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits","publishDate":1518119328,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The name of this dish can be misleading if you’ve never had it before. Most people think of grilled meats when they think of BBQ, but this is a dish that gets its name because of the rich sauce that contains some ingredients often found in barbecue sauces. There are recipes with tomato products, but I prefer this rich and flavorful sauce.\u003c/p>\n\u003cp>The first time I tried a version of this dish, my taste buds went into happy overload. The dish represents all that I love about Louisiana’s Creole culture. It’s rich and spicy. The mixture of African, French, German and Native American influences in Creole cooking is what keeps me coming back to this genre. My mother was raised in Northern Louisiana, which has a strong Southern foodways, but I gravitate towards the foods of New Orleans and its surroundings. I’m also a seafood lover and there aren’t many dishes in Creole cuisine that don’t have one form of seafood. Shrimp is so versatile to many flavors and this dish lets them retain a crunchy texture since it’s a quick saute.\u003c/p>\n\u003cp>If the steps to create this dish seem overwhelming, just know that it’s worth the effort. The spice mixture and the sauce can be made a few days in advance. Once those components are ready, the rest goes fast. I like to emphasize how different this dish is from gumbo, which is a slow cooking stew where all of the vegetables and proteins break down and become tender. Most gumbos are best cooked for hours and hours. A little perspective always helps.\u003c/p>\n\u003cfigure id=\"attachment_123984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123984\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3022-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp and Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp and Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole BBQ Shrimp & Grits\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>¼ cup each green and red bell pepper, diced\u003c/li>\n\u003cli>¼ cup scallions or green onions, thinly sliced\u003c/li>\n\u003cli>2 teaspoons minced garlic\u003c/li>\n\u003cli>2 teaspoons Creole spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1-½ pounds shrimp, peeled and deveined\u003c/li>\n\u003cli>¾ cup Creole sauce (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>¼ cup heavy cream\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>2 cups baby spinach leaves\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>White Cheddar Grits (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2813-new.jpg\" alt=\"Ingredients for Creole BBQ Shrimp\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole BBQ Shrimp \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. Add shrimp, sprinkle with Creole spice and sear on one side. Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. Toss in spinach, a handful at a time, stirring to coat with sauce and wilt the spinach. Serve immediately with prepared white cheddar grits.\u003c/ul>\n\u003cfigure id=\"attachment_123948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123948\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2839-new.jpg\" alt=\"Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123951\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2856-new.jpg\" alt=\"Add shrimp, sprinkle with Creole spice and sear on one side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add shrimp, sprinkle with Creole spice and sear on one side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123953\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2867-new.jpg\" alt=\"Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123960\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2916-new.jpg\" alt=\"Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2925-new.jpg\" alt=\"Toss in spinach, a handful at a time.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in spinach, a handful at a time. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2927-new.jpg\" alt=\"Stir to coat with sauce and wilt the spinach.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to coat with sauce and wilt the spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123977\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2999-new.jpg\" alt=\"Serve immediately with prepared grits.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve immediately with prepared grits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3020-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Sauce\u003c/h2>\n\u003cfigure id=\"attachment_123993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2258-new.jpg\" alt=\"Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon unsalted butter\u003c/li>\n\u003cli>2 scallions or green onions, white parts only, chopped\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>1 12-ounce bottle hefeweizen (wheat beer)\u003c/li>\n\u003cli>¾ cup Worcestershire sauce\u003c/li>\n\u003cfigure id=\"attachment_123986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2085-new.jpg\" alt=\"Ingredients for Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMelt butter in a small saucepan. Add scallions/green onions and garlic and sweat over low heat until softened, about five minutes. Add beer and Worcestershire sauce and increase heat to medium high. Simmer and reduce sauce to a syrupy consistency, about 10 minutes. Remove from heat. Refrigerate any extra sauce.\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123987,123988,123989,123990,123994\"]\u003c/p>\u003c/ul>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about ½ cup\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon sweet paprika\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/ul>\n\u003ch2>White Cheddar Grits\u003c/h2>\n\u003cfigure id=\"attachment_123972\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2964-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup/140 g quick-cooking grits\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>3 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup/240 ml grated sharp white cheddar cheese (about ¾ pound/170 g)\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>Pinch of white pepper\u003c/li>\n\u003cfigure id=\"attachment_124961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2689-new1.jpg\" alt=\"Grits ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grits ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring 4 cups water to a boil in a medium saucepan. Whisk in grits and cook, stirring occasionally, for about 4 minutes. Stir in cream, butter, and cheese, and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_123944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2795-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and keep warm over very low heat until serving.\u003c/li>\n\u003cfigure id=\"attachment_123973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2969-new.jpg\" alt=\"Cover and keep warm over very low heat until serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and keep warm over very low heat until serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.","status":"publish","parent":0,"modified":1534186797,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":900},"headData":{"title":"Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits | KQED","description":"Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"123715 https://ww2.kqed.org/bayareabites/?p=123715","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/08/celebrity-chefs-recipes-tanya-hollands-creole-bbq-shrimp-grits/","disqusTitle":"Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits","videoEmbed":"https://youtu.be/bMjlt0kqhpk","path":"/bayareabites/123715/celebrity-chefs-recipes-tanya-hollands-creole-bbq-shrimp-grits","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The name of this dish can be misleading if you’ve never had it before. Most people think of grilled meats when they think of BBQ, but this is a dish that gets its name because of the rich sauce that contains some ingredients often found in barbecue sauces. There are recipes with tomato products, but I prefer this rich and flavorful sauce.\u003c/p>\n\u003cp>The first time I tried a version of this dish, my taste buds went into happy overload. The dish represents all that I love about Louisiana’s Creole culture. It’s rich and spicy. The mixture of African, French, German and Native American influences in Creole cooking is what keeps me coming back to this genre. My mother was raised in Northern Louisiana, which has a strong Southern foodways, but I gravitate towards the foods of New Orleans and its surroundings. I’m also a seafood lover and there aren’t many dishes in Creole cuisine that don’t have one form of seafood. Shrimp is so versatile to many flavors and this dish lets them retain a crunchy texture since it’s a quick saute.\u003c/p>\n\u003cp>If the steps to create this dish seem overwhelming, just know that it’s worth the effort. The spice mixture and the sauce can be made a few days in advance. Once those components are ready, the rest goes fast. I like to emphasize how different this dish is from gumbo, which is a slow cooking stew where all of the vegetables and proteins break down and become tender. Most gumbos are best cooked for hours and hours. A little perspective always helps.\u003c/p>\n\u003cfigure id=\"attachment_123984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123984\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3022-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp and Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp and Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole BBQ Shrimp & Grits\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>¼ cup each green and red bell pepper, diced\u003c/li>\n\u003cli>¼ cup scallions or green onions, thinly sliced\u003c/li>\n\u003cli>2 teaspoons minced garlic\u003c/li>\n\u003cli>2 teaspoons Creole spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1-½ pounds shrimp, peeled and deveined\u003c/li>\n\u003cli>¾ cup Creole sauce (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>¼ cup heavy cream\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>2 cups baby spinach leaves\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>White Cheddar Grits (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2813-new.jpg\" alt=\"Ingredients for Creole BBQ Shrimp\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole BBQ Shrimp \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. Add shrimp, sprinkle with Creole spice and sear on one side. Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. Toss in spinach, a handful at a time, stirring to coat with sauce and wilt the spinach. Serve immediately with prepared white cheddar grits.\u003c/ul>\n\u003cfigure id=\"attachment_123948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123948\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2839-new.jpg\" alt=\"Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123951\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2856-new.jpg\" alt=\"Add shrimp, sprinkle with Creole spice and sear on one side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add shrimp, sprinkle with Creole spice and sear on one side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123953\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2867-new.jpg\" alt=\"Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123960\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2916-new.jpg\" alt=\"Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2925-new.jpg\" alt=\"Toss in spinach, a handful at a time.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in spinach, a handful at a time. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2927-new.jpg\" alt=\"Stir to coat with sauce and wilt the spinach.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to coat with sauce and wilt the spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123977\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2999-new.jpg\" alt=\"Serve immediately with prepared grits.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve immediately with prepared grits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3020-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Sauce\u003c/h2>\n\u003cfigure id=\"attachment_123993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2258-new.jpg\" alt=\"Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon unsalted butter\u003c/li>\n\u003cli>2 scallions or green onions, white parts only, chopped\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>1 12-ounce bottle hefeweizen (wheat beer)\u003c/li>\n\u003cli>¾ cup Worcestershire sauce\u003c/li>\n\u003cfigure id=\"attachment_123986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2085-new.jpg\" alt=\"Ingredients for Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMelt butter in a small saucepan. Add scallions/green onions and garlic and sweat over low heat until softened, about five minutes. Add beer and Worcestershire sauce and increase heat to medium high. Simmer and reduce sauce to a syrupy consistency, about 10 minutes. Remove from heat. Refrigerate any extra sauce.\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"123987,123988,123989,123990,123994","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/ul>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about ½ cup\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\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon sweet paprika\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/ul>\n\u003ch2>White Cheddar Grits\u003c/h2>\n\u003cfigure id=\"attachment_123972\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2964-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup/140 g quick-cooking grits\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>3 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup/240 ml grated sharp white cheddar cheese (about ¾ pound/170 g)\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>Pinch of white pepper\u003c/li>\n\u003cfigure id=\"attachment_124961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2689-new1.jpg\" alt=\"Grits ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grits ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring 4 cups water to a boil in a medium saucepan. Whisk in grits and cook, stirring occasionally, for about 4 minutes. Stir in cream, butter, and cheese, and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_123944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2795-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and keep warm over very low heat until serving.\u003c/li>\n\u003cfigure id=\"attachment_123973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2969-new.jpg\" alt=\"Cover and keep warm over very low heat until serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and keep warm over very low heat until serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/123715/celebrity-chefs-recipes-tanya-hollands-creole-bbq-shrimp-grits","authors":["11397","11350"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1289","bayareabites_13456","bayareabites_864","bayareabites_8925"],"featImg":"bayareabites_124965","label":"bayareabites_16039"},"bayareabites_118315":{"type":"posts","id":"bayareabites_118315","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118315","score":null,"sort":[1498135282000]},"guestAuthors":[],"slug":"summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts","title":"Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts","publishDate":1498135282,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cstrong>Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs\u003c/strong>\u003c/a>\u003cbr>\nThis sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.\u003c/p>\n\u003cfigure id=\"attachment_120290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final11.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cstrong>Recipe: Sweet Summer Blueberry Crumble\u003c/strong>\u003c/a>\u003cbr>\nButtery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.\u003c/p>\n\u003cfigure id=\"attachment_120245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cstrong>Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/strong>\u003c/a>\u003cbr>\nThese tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.\u003c/p>\n\u003cfigure id=\"attachment_118422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cstrong>Summer Dessert Recipe: Classic Strawberry Shortcake\u003c/strong>\u003c/a>\u003cbr>\nRipe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly.\u003c/p>\n\u003cfigure id=\"attachment_118426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cstrong>Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nJuicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.\u003c/p>\n\u003cfigure id=\"attachment_118673\" class=\"wp-caption aligncenter\" style=\"max-width: 5472px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"5472\" height=\"3648\" class=\"size-full wp-image-118673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad.jpg 5472w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-520x347.jpg 520w\" sizes=\"(max-width: 5472px) 100vw, 5472px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \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/\">\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_118429\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\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=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg\" alt=\"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"800\" height=\"533\" class=\"size-full wp-image-118429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_118511\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fritters-final1000.jpg\" alt=\"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cstrong>Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\u003c/strong>\u003c/a>\u003cbr>\nGrilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_118516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/trout-raw-stuffed.jpg\" alt=\"Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118516\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\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/\">\u003cstrong>Throw Your Potato Salad On The Grill\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_118514\" 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=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_118709\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cstrong>4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”\u003c/strong>\u003c/a>\u003cbr>\nForget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!\u003c/p>\n\u003cfigure id=\"attachment_118779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cstrong>Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\u003c/strong>\u003c/a>\u003cbr>\nThis grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.\u003c/p>\n\u003cfigure id=\"attachment_118434\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg\" alt=\"Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>A Luscious Sweet Summer Nectarine Upside-Down Cobbler\u003c/strong>\u003c/a>\u003cbr>\nThis cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?\u003c/p>\n\u003cfigure id=\"attachment_118431\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/final-icecream-cobbler.jpg\" alt=\"Luscious Sweet Summer Nectarine Upside-Down Cobbler\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luscious Sweet Summer Nectarine Upside-Down Cobbler \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cstrong>Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/strong>\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_117962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003cbr>\nThis is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.\u003c/p>\n\u003cfigure id=\"attachment_118436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg\" alt=\"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cstrong>Hot Summer Cookout: Grilled Chicken Fajitas\u003c/strong>\u003c/a>\u003cbr>\nThis go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.\u003c/p>\n\u003cfigure id=\"attachment_118505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Summer BBQ Recipe: Throw Your Corn On The Grill!\u003c/strong>\u003c/a>\u003cbr>\nSweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.\u003c/p>\n\u003cfigure id=\"attachment_118440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-finished1000.jpg\" alt=\"Summer BBQ Recipe: Throw Your Corn On The Grill!\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Throw Your Corn On The Grill! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003cbr>\nThere’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.\u003c/p>\n\u003cfigure id=\"attachment_118438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/flank-steak-final1000.jpg\" alt=\"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cstrong>Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/strong>\u003c/a>\u003cbr>\nNow that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. \u003c/p>\n\u003cfigure id=\"attachment_118442\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg\" alt=\"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cstrong>A Bounty of Summer Stone Fruit in a Salad\u003c/strong>\u003c/a>\u003cbr>\nWhen summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.\u003c/p>\n\u003cfigure id=\"attachment_118445\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg\" alt=\"A Bounty of Summer Stone Fruit in a Salad\" width=\"800\" height=\"533\" class=\"size-full wp-image-118445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Bounty of Summer Stone Fruit in a Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cstrong>Summer Celebration: How to Roast a Whole Salmon\u003c/strong>\u003c/a>\u003cbr>\nWant to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.\u003c/p>\n\u003cfigure id=\"attachment_118450\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salmon-grill-800x533.jpg\" alt=\"Grilled Whole Salmon\" width=\"800\" height=\"533\" class=\"size-full wp-image-118450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Whole Salmon \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/\">\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_118448\" 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=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final1000a.jpg\" alt=\"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\" width=\"1000\" height=\"980\" class=\"size-full wp-image-118448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-375x368.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-520x510.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cstrong>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_120350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/steak-final-sliced.jpg\" alt=\"Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/\">\u003cstrong>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nSimple and healthy, and with plenty of punchy flavor, this salad makes the perfect summer salad for a weekend BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118509\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"800\" height=\"533\" class=\"size-full wp-image-118509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cstrong>Fresh Fruity Rainbow Popsicles for Pride!\u003c/strong>\u003c/a>\u003cbr>\nWhimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!\u003c/p>\n\u003cfigure id=\"attachment_118452\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pride-pop-800-anima6-1.gif\" alt=\"Fresh Fruity Rainbow Popsicles \" width=\"800\" height=\"533\" class=\"size-full wp-image-118452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity Rainbow Popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\r\n","status":"publish","parent":0,"modified":1508268384,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1287},"headData":{"title":"Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts | KQED","description":"When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"118315 https://ww2.kqed.org/bayareabites/?p=118315","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/22/summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts/","disqusTitle":"Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts","path":"/bayareabites/118315/summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cstrong>Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs\u003c/strong>\u003c/a>\u003cbr>\nThis sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.\u003c/p>\n\u003cfigure id=\"attachment_120290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final11.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cstrong>Recipe: Sweet Summer Blueberry Crumble\u003c/strong>\u003c/a>\u003cbr>\nButtery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.\u003c/p>\n\u003cfigure id=\"attachment_120245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cstrong>Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/strong>\u003c/a>\u003cbr>\nThese tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.\u003c/p>\n\u003cfigure id=\"attachment_118422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cstrong>Summer Dessert Recipe: Classic Strawberry Shortcake\u003c/strong>\u003c/a>\u003cbr>\nRipe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly.\u003c/p>\n\u003cfigure id=\"attachment_118426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cstrong>Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nJuicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.\u003c/p>\n\u003cfigure id=\"attachment_118673\" class=\"wp-caption aligncenter\" style=\"max-width: 5472px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"5472\" height=\"3648\" class=\"size-full wp-image-118673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad.jpg 5472w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-520x347.jpg 520w\" sizes=\"(max-width: 5472px) 100vw, 5472px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \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/\">\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_118429\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\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=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg\" alt=\"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"800\" height=\"533\" class=\"size-full wp-image-118429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_118511\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fritters-final1000.jpg\" alt=\"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cstrong>Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\u003c/strong>\u003c/a>\u003cbr>\nGrilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_118516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/trout-raw-stuffed.jpg\" alt=\"Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118516\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\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/\">\u003cstrong>Throw Your Potato Salad On The Grill\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_118514\" 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=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_118709\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cstrong>4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”\u003c/strong>\u003c/a>\u003cbr>\nForget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!\u003c/p>\n\u003cfigure id=\"attachment_118779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cstrong>Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\u003c/strong>\u003c/a>\u003cbr>\nThis grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.\u003c/p>\n\u003cfigure id=\"attachment_118434\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg\" alt=\"Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>A Luscious Sweet Summer Nectarine Upside-Down Cobbler\u003c/strong>\u003c/a>\u003cbr>\nThis cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?\u003c/p>\n\u003cfigure id=\"attachment_118431\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/final-icecream-cobbler.jpg\" alt=\"Luscious Sweet Summer Nectarine Upside-Down Cobbler\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luscious Sweet Summer Nectarine Upside-Down Cobbler \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cstrong>Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/strong>\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_117962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003cbr>\nThis is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.\u003c/p>\n\u003cfigure id=\"attachment_118436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg\" alt=\"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cstrong>Hot Summer Cookout: Grilled Chicken Fajitas\u003c/strong>\u003c/a>\u003cbr>\nThis go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.\u003c/p>\n\u003cfigure id=\"attachment_118505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Summer BBQ Recipe: Throw Your Corn On The Grill!\u003c/strong>\u003c/a>\u003cbr>\nSweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.\u003c/p>\n\u003cfigure id=\"attachment_118440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-finished1000.jpg\" alt=\"Summer BBQ Recipe: Throw Your Corn On The Grill!\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Throw Your Corn On The Grill! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003cbr>\nThere’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.\u003c/p>\n\u003cfigure id=\"attachment_118438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/flank-steak-final1000.jpg\" alt=\"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cstrong>Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/strong>\u003c/a>\u003cbr>\nNow that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. \u003c/p>\n\u003cfigure id=\"attachment_118442\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg\" alt=\"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cstrong>A Bounty of Summer Stone Fruit in a Salad\u003c/strong>\u003c/a>\u003cbr>\nWhen summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.\u003c/p>\n\u003cfigure id=\"attachment_118445\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg\" alt=\"A Bounty of Summer Stone Fruit in a Salad\" width=\"800\" height=\"533\" class=\"size-full wp-image-118445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Bounty of Summer Stone Fruit in a Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cstrong>Summer Celebration: How to Roast a Whole Salmon\u003c/strong>\u003c/a>\u003cbr>\nWant to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.\u003c/p>\n\u003cfigure id=\"attachment_118450\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salmon-grill-800x533.jpg\" alt=\"Grilled Whole Salmon\" width=\"800\" height=\"533\" class=\"size-full wp-image-118450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Whole Salmon \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/\">\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_118448\" 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=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final1000a.jpg\" alt=\"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\" width=\"1000\" height=\"980\" class=\"size-full wp-image-118448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-375x368.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-520x510.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cstrong>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_120350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/steak-final-sliced.jpg\" alt=\"Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/\">\u003cstrong>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nSimple and healthy, and with plenty of punchy flavor, this salad makes the perfect summer salad for a weekend BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118509\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"800\" height=\"533\" class=\"size-full wp-image-118509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cstrong>Fresh Fruity Rainbow Popsicles for Pride!\u003c/strong>\u003c/a>\u003cbr>\nWhimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!\u003c/p>\n\u003cfigure id=\"attachment_118452\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pride-pop-800-anima6-1.gif\" alt=\"Fresh Fruity Rainbow Popsicles \" width=\"800\" height=\"533\" class=\"size-full wp-image-118452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity Rainbow Popsicles \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>\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/118315/summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts","authors":["5015","5014"],"categories":["bayareabites_11028","bayareabites_13746","bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1289","bayareabites_1081","bayareabites_218","bayareabites_767"],"featImg":"bayareabites_118520","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":""},"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":""},"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":""},"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_109295":{"type":"posts","id":"bayareabites_109295","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109295","score":null,"sort":[1464102024000]},"guestAuthors":[],"slug":"memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak","title":"Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak","publishDate":1464102024,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Steak is not something I eat very often. But for the right occasion, nothing beats a meaty cut of beef. Because a good steak feels like an event, and because it is not cheap, I tend to choose quality and fork out the bucks. For all that money, it’s something you don’t want to screw up when you cook it.\u003c/p>\n\u003col>\n\u003cstrong>So here is my steak primer:\u003c/strong>\n\u003cli>I like my steak best cooked on a charcoal grill. That fact alone will determine the type of steak I choose. I feel like the smoke and flame from the charcoal adds great flavor and creates a crisp crust and a juicy interior.\u003c/li>\n\u003cli>Your steak should be 1-1/2 inches thick....at least! I tend to go for this thickness, but you can go up to 2 inches thick. Don’t get crazy and go thicker. (My steaks were about 12 oz.) And if your butcher doesn’t have thick steaks on offer, by all means ask him or her to cut you a fresh steak (or two, or three). They should be happy to do this.\u003c/li>\n\u003cfigure id=\"attachment_109312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw-no-season.jpg\" alt=\"Your steak should be 1-1/2 inches thick. well-marbled and bone-in.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Your steak should be 1-1/2 inches thick. well-marbled and bone-in. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Choose a well-marbled steak. If you are eating steak then by no means should you be afraid of fat. If you are afraid of fat, go eat a salad. Otherwise, marbling. You need fat to keep that steak nice and tender. Oh and it melts in your mouth once the steak is cooked.\u003c/li>\n\u003cli>Opt for a bone-in steak over a boneless, but either will work. I just like to gnaw the bone. Sooooo much flavor!\u003c/li>\n\u003cli>Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. I use kosher salt and lots of freshly cracked black pepper. That’s it. A great steak doesn’t really need much more.\u003c/li>\n\u003cfigure id=\"attachment_109308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-salt.jpg\" alt=\"Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sear the steak to create a nice crust, and then move it to the cooler side of the grill to finish cooking until it is cooked to perfection (for yourself and your guests, some like it rare, others medium, but please don’t ruin a steak by cooking it until it is “well done”). Use a meat thermometer to get a read on the temperature so you don’t over-or under-cook your steak.\u003c/li>\n\u003cli>Finally, once you pull the steak off the grill, let it rest! This is your chance to finish up any sides or whatever. But it needs about 10 minutes for the meat to soak up some of those juices.\u003c/li>\n\u003c/ol>\n\u003cul>\nI often like my steak plain, but sometimes I love it topped with something yummy. So, if you like, serve the steak topped with any of the following:\n\u003cli>Sautéed shallots and mushrooms\u003c/li>\n\u003cli>Crumbled blue cheese\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">Herb butter\u003c/a>\u003c/li>\n\u003cli>Sautéed or grilled onions sliced and tossed with a little balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Ribeye Steak\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large bone-in ribeye steak or T-bone, at least 1-1/2 inches thick (about 1 lb)\u003cbr>\nKosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. (Or, salt the steak ahead of time and let sit overnight in the fridge, then set out at room temperature for 30 minutes prior to grilling.) Season with pepper just before grilling.\u003c/li>\n\u003cfigure id=\"attachment_109307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw.jpg\" alt=\"Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_109317\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill-hotspot.jpg\" alt=\"Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-cooking.jpg\" alt=\"Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill.jpg\" alt=\"Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the steak to a cutting board and let rest for about 8 minutes. Slice and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_109316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-rest.jpg\" alt=\"Transfer the steak to a cutting board and let rest for about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the steak to a cutting board and let rest for about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced1.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"If 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.","status":"publish","parent":0,"modified":1464192466,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":837},"headData":{"title":"Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak | KQED","description":"If 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.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109295 http://ww2.kqed.org/bayareabites/?p=109295","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/","disqusTitle":"Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak","path":"/bayareabites/109295/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Steak is not something I eat very often. But for the right occasion, nothing beats a meaty cut of beef. Because a good steak feels like an event, and because it is not cheap, I tend to choose quality and fork out the bucks. For all that money, it’s something you don’t want to screw up when you cook it.\u003c/p>\n\u003col>\n\u003cstrong>So here is my steak primer:\u003c/strong>\n\u003cli>I like my steak best cooked on a charcoal grill. That fact alone will determine the type of steak I choose. I feel like the smoke and flame from the charcoal adds great flavor and creates a crisp crust and a juicy interior.\u003c/li>\n\u003cli>Your steak should be 1-1/2 inches thick....at least! I tend to go for this thickness, but you can go up to 2 inches thick. Don’t get crazy and go thicker. (My steaks were about 12 oz.) And if your butcher doesn’t have thick steaks on offer, by all means ask him or her to cut you a fresh steak (or two, or three). They should be happy to do this.\u003c/li>\n\u003cfigure id=\"attachment_109312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw-no-season.jpg\" alt=\"Your steak should be 1-1/2 inches thick. well-marbled and bone-in.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Your steak should be 1-1/2 inches thick. well-marbled and bone-in. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Choose a well-marbled steak. If you are eating steak then by no means should you be afraid of fat. If you are afraid of fat, go eat a salad. Otherwise, marbling. You need fat to keep that steak nice and tender. Oh and it melts in your mouth once the steak is cooked.\u003c/li>\n\u003cli>Opt for a bone-in steak over a boneless, but either will work. I just like to gnaw the bone. Sooooo much flavor!\u003c/li>\n\u003cli>Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. I use kosher salt and lots of freshly cracked black pepper. That’s it. A great steak doesn’t really need much more.\u003c/li>\n\u003cfigure id=\"attachment_109308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-salt.jpg\" alt=\"Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sear the steak to create a nice crust, and then move it to the cooler side of the grill to finish cooking until it is cooked to perfection (for yourself and your guests, some like it rare, others medium, but please don’t ruin a steak by cooking it until it is “well done”). Use a meat thermometer to get a read on the temperature so you don’t over-or under-cook your steak.\u003c/li>\n\u003cli>Finally, once you pull the steak off the grill, let it rest! This is your chance to finish up any sides or whatever. But it needs about 10 minutes for the meat to soak up some of those juices.\u003c/li>\n\u003c/ol>\n\u003cul>\nI often like my steak plain, but sometimes I love it topped with something yummy. So, if you like, serve the steak topped with any of the following:\n\u003cli>Sautéed shallots and mushrooms\u003c/li>\n\u003cli>Crumbled blue cheese\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">Herb butter\u003c/a>\u003c/li>\n\u003cli>Sautéed or grilled onions sliced and tossed with a little balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Ribeye Steak\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large bone-in ribeye steak or T-bone, at least 1-1/2 inches thick (about 1 lb)\u003cbr>\nKosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. (Or, salt the steak ahead of time and let sit overnight in the fridge, then set out at room temperature for 30 minutes prior to grilling.) Season with pepper just before grilling.\u003c/li>\n\u003cfigure id=\"attachment_109307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw.jpg\" alt=\"Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_109317\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill-hotspot.jpg\" alt=\"Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-cooking.jpg\" alt=\"Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill.jpg\" alt=\"Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the steak to a cutting board and let rest for about 8 minutes. Slice and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_109316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-rest.jpg\" alt=\"Transfer the steak to a cutting board and let rest for about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the steak to a cutting board and let rest for about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced1.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \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/109295/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1289","bayareabites_15454","bayareabites_2550","bayareabites_2198","bayareabites_15453","bayareabites_753","bayareabites_218"],"featImg":"bayareabites_109303","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":""},"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":""},"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. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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