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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"},"owon":{"type":"authors","id":"11614","meta":{"index":"authors_1591205172","id":"11614","found":true},"name":"Olivia Won","firstName":"Olivia","lastName":"Won","slug":"owon","email":"owon@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cspan style=\"font-weight: 400;\">Olivia Won is a writer, producer, and plant-tender living in her hometown of Oakland, California. She currently works with KQED Food, where she writes about Bay Area food culture and produces \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">. \u003c/span>","avatar":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Olivia Won | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/owon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_135597":{"type":"posts","id":"bayareabites_135597","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135597","score":null,"sort":[1574370690000]},"guestAuthors":[],"slug":"at-the-bayview-bistro-local-food-entrepreneurs-nourish-community-resilience","title":"At the Bayview Bistro, Local Food Entrepreneurs Nourish Community Resilience","publishDate":1574370690,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\"> [aside postID='bayareabites_133959,arts_13836809' label='More on Food Entrepreneurs and Community Resilience']\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you walk near Bayview’s 3rd Street corridor around lunchtime, you’ll catch whiffs of barbeque before noticing the \u003c/span>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. You’ll see Harold “Big H” Agee, the owner of Big H Barbeque, greeting almost everyone walking by, offering hugs and an infectious smile. His daughter and granddaughter are by his side, taking orders and assembling plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lifelong Bayview resident, Agee has been sharing his love for barbeque through pop-ups and catering gigs for the past few decades but never occupied a regular space. That changed when Agee became one of the inaugural vendors at the Bayview Bistro, a new food hub for entrepreneurs with deep ties to the neighborhood. Since July, Agee has been at the corner of 3rd Street and Hudson Avenue three days a week with\u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\"> Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135600\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135600\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg\" alt=\"Harold Agee, owner of Big H Barbeque, preparing for the lunch rush.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harold Agee, owner of Big H Barbeque, preparing for the lunch rush. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the Bistro, the privately-owned lot had been left vacant for the past decade. With the help of community demand, funding from San Francisco Public Utilities Commission’s contractors and The Mayor’s Office of Economic and Workforce Development and management by Andrea Baker Consulting, the lot was transformed into a gathering space in July 2019. With a colorful mural, picnic benches, and plenty of space to come together over food, the Bayview Bistro offers local Bayview food entrepreneurs a platform for growing their businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What makes the Bistro unique? Not just anyone can become a vendor. You have to be connected to the Bayview district, either by living, owning a kitchen, utilizing a commercial space, possessing a cottage food license or maintaining a brick and mortar presence in the neighborhood. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The place-based approach to selecting vendors intends “to make sure the local community that has been here for generations gets some of the first opportunities in the economic activity coming into Bayview,” says Tracy Zhu, the Social Impact Partnership Manager with the San Francisco Public Utilities Commission. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135602\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135602\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg\" alt=\"A colorful mural invites customers at the Bayview Bistro.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A colorful mural invites customers at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alexis Woods, the current Bayview Bistro Hub Manager, is a lifelong Bayview resident and the former manager at Isla Vida, the beloved Afro-Caribbean restaurant in the Fillmore \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Isla-Vida-closes-in-San-Francisco-s-Fillmore-14282540.php\">\u003cspan style=\"font-weight: 400\">that recently closed \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">after a year of \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-the-midst-of-rough-economic-waters-Isla-Vida-13709311.php\">\u003cspan style=\"font-weight: 400\">rave reviews\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As a new, black-owned business in a gentrifying, historically-black Fillmore district, Isla Vida’s closure cut deep, especially for Woods, who had poured her heart and soul into building a community there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bayview-Hunters Point has long struggled with \u003c/span>\u003ca href=\"https://sfmohcd.org/sites/default/files/FileCenter/Documents/911-BayviewHuntersPoint.pdf\">\u003cspan style=\"font-weight: 400\">economic disenfranchisement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.sfwater.org/modules/showdocument.aspx?documentid=10879\">\u003cspan style=\"font-weight: 400\">harmful environmental conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Now, the tide of gentrification is rising, bringing \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-oldest-black-owned-bar-Sam-14544883.php\">\u003cspan style=\"font-weight: 400\">closures of black-owned businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and skyrocketing property values. For Woods, this is exactly why the Bayview Bistro matters: “Finally, there’s somewhere they haven’t taken over yet. We now have somewhere we can sit and we can be a community. That means something because that’s what it used to be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, the Bistro’s main goal isn’t to create a permanent space; the lot is slated for a mixed-use development project in a few years. Rather, Zhu says, it’s to find a way “to support growing small businesses to become sustainable in the long run.” This involves tailored technical help, which can “include menu creation and pricing, assistance registering as a city-approved vendor, and development of a marketing plan.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135601\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135601 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg\" alt=\"Customers gathering at the Bayview Bistro. \" width=\"800\" height=\"428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1200x643.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Customers gathering at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">And the growth is visible. As Agee’s customer base has grown via word of mouth among barbeque fanatics on social media, so too have his operations. He’s gone from being cash-only to adopting a POS system and frequent eater punch cards. “To be able to shift from an informal vendor to the owner of a registered business [is] a huge deal in raising vendor’s profiles and putting them in different professional realms,” Zhu comments. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As the vendors phase out of the Bistro, their next steps will vary based on the specific needs of their businesses. Nima Romney of Soul Foodz will start appearing at SoMA StrEAT Food Park and plans on building a website for her catering business. Quanisha Johnson of Yes Pudding is stepping back from regular sales to focus on her business strategy with the goal of selling at farmers markets before opening a brick and mortar. Agee plans on building up his catering menu and continuing event pop-ups. Eventually, he hopes to acquire a barbeque trailer so he can take his cooking to hotspots around town, like the newly constructed Chase Center.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B3ur7yPBRQV/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As with most projects, there have been bumps along the way, including communication issues between stakeholders and a need for more foot traffic. But even with the challenges of building something from the ground up, Woods believes in it deeply. “It’s remarkable to be a part of the Bistro. No matter if it’s here for a year or if it’s here for five years,” she says. “Bayview is everything to me. My roots are in Bayview. I mean, who wouldn’t want to work right down the street from where they were born?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe that’s what makes the Bayview Bistro unique. It’s private-public partnership that believes in the power of food to strengthen community in a more radical way than any other food park in the Bay Area. It’s about people with connections to the neighborhood using food entrepreneurship to cement their rightful place in a rapidly changing Bayview, trying to come out of the transition better than ever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Harold Agee reflects, “To be starting my business in my community has been a beautiful thing. I just want to stick around and be a part of the change.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>About the New Vendors: \u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://yosoyceviche.com/\">\u003cb>Yo Soy Ceviche\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Founded in 2018 by owner Nory Michelle, the concept of the Yo Soy Ceviche brand is traditional Peruvian recipes with a fusion twist.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theveganhoodchefs.com/\">\u003cb>The Vegan Hood Chefs\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ronnishia Johnson and Rheema Calloway are The Vegan Hood Chefs. They specialize in turning soul food and American style favorites into delicious vegan meals.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Rome's Kitchen\u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Roman Rodgers grew up in the Bayview and started his business this year. Rome’s Kitchen specializes in Italian style soul food.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/bbqstop/\">Ron's Pit Stop BBQ \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ron Cain, resident of the Bayview, is the owner of Ron’s Pit Stop BBQ. He utilizes a food truck from Hunters Point’s Eclectic Cookery, San Francisco’s first and largest commercial kitchen.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/tacos-rodriguez-san-francisco\">Tacos Rodriguez\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Gerardo Rodriguez is the owner of Tacos Rodriguez and resident of Bayview Hunters Point. He specializes in Mexican food including tacos, burritos, and quesadillas.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigh_bbq_pop_up/\">\u003cspan style=\"font-weight: 400\">Big H Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will stay at the Bistro for Phase 2. For up-to-date information about where to find \u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\">Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, consult their social media pages.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5Tt3AyZQ7y8k6C5A7\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">4101 3rd Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Francisco, CA 94124\u003c/span>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">Every Thursday, Friday, and Saturday from 11 a.m. – 4 p.m.\u003c/span>\u003c/i>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">For the most up-to-date schedule information, visit the Bayview Bistro \u003c/span>\u003c/i>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Food entrepreneurs find deep community and economic opportunity through the Bayview Bistro.","status":"publish","parent":0,"modified":1574707636,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1260},"headData":{"title":"At the Bayview Bistro, Local Food Entrepreneurs Nourish Community Resilience | KQED","description":"Food entrepreneurs find deep community and economic opportunity through the Bayview Bistro.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"At the Bayview Bistro, Local Food Entrepreneurs Nourish Community Resilience","datePublished":"2019-11-21T21:11:30.000Z","dateModified":"2019-11-25T18:47:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135597 https://ww2.kqed.org/bayareabites/?p=135597","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/21/at-the-bayview-bistro-local-food-entrepreneurs-nourish-community-resilience/","disqusTitle":"At the Bayview Bistro, Local Food Entrepreneurs Nourish Community Resilience","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135597/at-the-bayview-bistro-local-food-entrepreneurs-nourish-community-resilience","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133959,arts_13836809","label":"More on Food Entrepreneurs and Community Resilience "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you walk near Bayview’s 3rd Street corridor around lunchtime, you’ll catch whiffs of barbeque before noticing the \u003c/span>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. You’ll see Harold “Big H” Agee, the owner of Big H Barbeque, greeting almost everyone walking by, offering hugs and an infectious smile. His daughter and granddaughter are by his side, taking orders and assembling plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lifelong Bayview resident, Agee has been sharing his love for barbeque through pop-ups and catering gigs for the past few decades but never occupied a regular space. That changed when Agee became one of the inaugural vendors at the Bayview Bistro, a new food hub for entrepreneurs with deep ties to the neighborhood. Since July, Agee has been at the corner of 3rd Street and Hudson Avenue three days a week with\u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\"> Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135600\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135600\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg\" alt=\"Harold Agee, owner of Big H Barbeque, preparing for the lunch rush.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harold Agee, owner of Big H Barbeque, preparing for the lunch rush. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the Bistro, the privately-owned lot had been left vacant for the past decade. With the help of community demand, funding from San Francisco Public Utilities Commission’s contractors and The Mayor’s Office of Economic and Workforce Development and management by Andrea Baker Consulting, the lot was transformed into a gathering space in July 2019. With a colorful mural, picnic benches, and plenty of space to come together over food, the Bayview Bistro offers local Bayview food entrepreneurs a platform for growing their businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What makes the Bistro unique? Not just anyone can become a vendor. You have to be connected to the Bayview district, either by living, owning a kitchen, utilizing a commercial space, possessing a cottage food license or maintaining a brick and mortar presence in the neighborhood. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The place-based approach to selecting vendors intends “to make sure the local community that has been here for generations gets some of the first opportunities in the economic activity coming into Bayview,” says Tracy Zhu, the Social Impact Partnership Manager with the San Francisco Public Utilities Commission. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135602\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135602\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg\" alt=\"A colorful mural invites customers at the Bayview Bistro.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A colorful mural invites customers at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alexis Woods, the current Bayview Bistro Hub Manager, is a lifelong Bayview resident and the former manager at Isla Vida, the beloved Afro-Caribbean restaurant in the Fillmore \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Isla-Vida-closes-in-San-Francisco-s-Fillmore-14282540.php\">\u003cspan style=\"font-weight: 400\">that recently closed \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">after a year of \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-the-midst-of-rough-economic-waters-Isla-Vida-13709311.php\">\u003cspan style=\"font-weight: 400\">rave reviews\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As a new, black-owned business in a gentrifying, historically-black Fillmore district, Isla Vida’s closure cut deep, especially for Woods, who had poured her heart and soul into building a community there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bayview-Hunters Point has long struggled with \u003c/span>\u003ca href=\"https://sfmohcd.org/sites/default/files/FileCenter/Documents/911-BayviewHuntersPoint.pdf\">\u003cspan style=\"font-weight: 400\">economic disenfranchisement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.sfwater.org/modules/showdocument.aspx?documentid=10879\">\u003cspan style=\"font-weight: 400\">harmful environmental conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Now, the tide of gentrification is rising, bringing \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-oldest-black-owned-bar-Sam-14544883.php\">\u003cspan style=\"font-weight: 400\">closures of black-owned businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and skyrocketing property values. For Woods, this is exactly why the Bayview Bistro matters: “Finally, there’s somewhere they haven’t taken over yet. We now have somewhere we can sit and we can be a community. That means something because that’s what it used to be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, the Bistro’s main goal isn’t to create a permanent space; the lot is slated for a mixed-use development project in a few years. Rather, Zhu says, it’s to find a way “to support growing small businesses to become sustainable in the long run.” This involves tailored technical help, which can “include menu creation and pricing, assistance registering as a city-approved vendor, and development of a marketing plan.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135601\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135601 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg\" alt=\"Customers gathering at the Bayview Bistro. \" width=\"800\" height=\"428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1200x643.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Customers gathering at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">And the growth is visible. As Agee’s customer base has grown via word of mouth among barbeque fanatics on social media, so too have his operations. He’s gone from being cash-only to adopting a POS system and frequent eater punch cards. “To be able to shift from an informal vendor to the owner of a registered business [is] a huge deal in raising vendor’s profiles and putting them in different professional realms,” Zhu comments. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As the vendors phase out of the Bistro, their next steps will vary based on the specific needs of their businesses. Nima Romney of Soul Foodz will start appearing at SoMA StrEAT Food Park and plans on building a website for her catering business. Quanisha Johnson of Yes Pudding is stepping back from regular sales to focus on her business strategy with the goal of selling at farmers markets before opening a brick and mortar. Agee plans on building up his catering menu and continuing event pop-ups. Eventually, he hopes to acquire a barbeque trailer so he can take his cooking to hotspots around town, like the newly constructed Chase Center.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B3ur7yPBRQV"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">As with most projects, there have been bumps along the way, including communication issues between stakeholders and a need for more foot traffic. But even with the challenges of building something from the ground up, Woods believes in it deeply. “It’s remarkable to be a part of the Bistro. No matter if it’s here for a year or if it’s here for five years,” she says. “Bayview is everything to me. My roots are in Bayview. I mean, who wouldn’t want to work right down the street from where they were born?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe that’s what makes the Bayview Bistro unique. It’s private-public partnership that believes in the power of food to strengthen community in a more radical way than any other food park in the Bay Area. It’s about people with connections to the neighborhood using food entrepreneurship to cement their rightful place in a rapidly changing Bayview, trying to come out of the transition better than ever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Harold Agee reflects, “To be starting my business in my community has been a beautiful thing. I just want to stick around and be a part of the change.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>About the New Vendors: \u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://yosoyceviche.com/\">\u003cb>Yo Soy Ceviche\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Founded in 2018 by owner Nory Michelle, the concept of the Yo Soy Ceviche brand is traditional Peruvian recipes with a fusion twist.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theveganhoodchefs.com/\">\u003cb>The Vegan Hood Chefs\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ronnishia Johnson and Rheema Calloway are The Vegan Hood Chefs. They specialize in turning soul food and American style favorites into delicious vegan meals.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Rome's Kitchen\u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Roman Rodgers grew up in the Bayview and started his business this year. Rome’s Kitchen specializes in Italian style soul food.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/bbqstop/\">Ron's Pit Stop BBQ \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ron Cain, resident of the Bayview, is the owner of Ron’s Pit Stop BBQ. He utilizes a food truck from Hunters Point’s Eclectic Cookery, San Francisco’s first and largest commercial kitchen.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/tacos-rodriguez-san-francisco\">Tacos Rodriguez\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Gerardo Rodriguez is the owner of Tacos Rodriguez and resident of Bayview Hunters Point. He specializes in Mexican food including tacos, burritos, and quesadillas.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigh_bbq_pop_up/\">\u003cspan style=\"font-weight: 400\">Big H Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will stay at the Bistro for Phase 2. For up-to-date information about where to find \u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\">Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, consult their social media pages.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5Tt3AyZQ7y8k6C5A7\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">4101 3rd Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Francisco, CA 94124\u003c/span>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">Every Thursday, Friday, and Saturday from 11 a.m. – 4 p.m.\u003c/span>\u003c/i>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">For the most up-to-date schedule information, visit the Bayview Bistro \u003c/span>\u003c/i>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135597/at-the-bayview-bistro-local-food-entrepreneurs-nourish-community-resilience","authors":["11614"],"categories":["bayareabites_109","bayareabites_16499","bayareabites_1962","bayareabites_10028","bayareabites_1875","bayareabites_2035","bayareabites_1807","bayareabites_90","bayareabites_181"],"tags":["bayareabites_9457","bayareabites_11296","bayareabites_9710","bayareabites_11541","bayareabites_14745"],"featImg":"bayareabites_135599","label":"bayareabites"},"bayareabites_112282":{"type":"posts","id":"bayareabites_112282","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112282","score":null,"sort":[1475083302000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-popular-barbecue-restaurants-south-of-san-francisco","title":"Bay Area Bites Guide to 5 Popular Barbecue Restaurants South of San Francisco","publishDate":1475083302,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Hearty servings of tender pork ribs, roasted chicken and smoked brisket fit perfectly with the Americana that is fall football. While the San Francisco Bay Area is nowhere near a barbecue capital as say Kansas City or Austin, the South Bay Area and San Francisco Peninsula are home to several restaurants perfect for visiting when the mood to chomp down on juicy piles of smoked meat strikes. Be sure to enjoy alongside a cold beer and don’t forget the wet towelettes! Here are five popular restaurants for enjoying barbecue south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaRibs.jpg\" alt=\"A combination plate with ribs and pulled pork at Gorilla BBQ.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs and pulled pork at Gorilla BBQ. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gorilla Barbecue\u003c/strong> has customers lining up for the slow-smoked barbecue they serve out of a vintage rail car off Highway 1 in Pacifica. The small shop only offers takeout orders, with nothing inside other than a compact kitchen and front counter. The menu features an offering of slow-smoked meats including, beef brisket, ribs, chicken, pulled pork and hot links. The delicious meats can be enjoyed as a combination plate or on a sandwich. Not to be missed are the incredibly tender ribs with a caked on dry rub infused with smoky flavor. The pulled pork, equally pungent with smoked flavor, lends well to being dipped in the sweet and tangy house barbecue sauce. Be sure to arrive early as the menu sells out quickly, particularly on the weekend.\u003c/p>\n\u003cfigure id=\"attachment_112292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaBBQCounter.jpg\" alt=\"Customers lined up to order at Gorilla BBQ in Pacifica.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers lined up to order at Gorilla BBQ in Pacifica. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.gorillabbq.com/\" target=\"_blank\">\u003cstrong>Gorilla Barbeque\u003c/strong>\u003c/a>\u003cbr>\n2145 Cabrillo Hwy [\u003ca href=\"https://goo.gl/My0IKh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPacifica, CA 94044\u003cbr>\nPh: (650) 359-7427\u003cbr>\nHours: Mon 12-8pm; Wed-Sun 12-8pm; Closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gorilla-Barbeque/226881320730359?fref=ts\" target=\"_blank\">Gorilla Barbeque\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg\" alt=\"The chicken and rib combination plate at Henry’s Hi-Life.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chicken and rib combination plate at Henry’s Hi-Life. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Henry's World Famous Hi-Life\u003c/strong> has been serving a menu of oak-smoked barbecue and steaks for more than 50 years in downtown San Jose. Located in a historic building in San Jose’s newly founded Little Italy neighborhood, the restaurant has a down-home atmosphere and is a popular meeting spot before and after San Jose Sharks games. To call the food portions ample, is an understatement. Barbecue dinners include a salad, garlic bread slathered with seasoned butter and a baked potato. First time visitors should go for either the full rack of ribs, or the chicken and ribs combination plate. The smoked chicken has a crispy flavor-packed skin while still remaining juicy. The ribs are tender and full of flavor with a sweet and spicy crust.\u003c/p>\n\u003cfigure id=\"attachment_112294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg\" alt=\"Inside Henry’s Hi-Life in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Henry’s Hi-Life in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.henryshilife.com/\" target=\"_blank\">\u003cstrong>Henry's World Famous Hi-Life\u003c/strong>\u003c/a>\u003cbr>\n301 W St John St. [\u003ca href=\"https://goo.gl/6m6fJa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 295-5414\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2pm, 5-9pm; Fri 11:30am-2pm, 4-9:30pm; Sat 4-9:30pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henryshilife/?fref=ts\" target=\"_blank\">Henry’s World Famous Hi-Life\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HenrysHilife\" target=\"_blank\">@henryshilife\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg\" alt=\"The chopped brisket tray with coleslaw, cornbread and collard greens.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped brisket tray with coleslaw, cornbread and collard greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3 Pigs BBQ\u003c/strong> is a great option for those on the peninsula looking to enjoy barbecued meats or fried chicken. The restaurant, located on a quiet street off of El Camino Real, has a rustic roadhouse feel with reclaimed wood decor and copper sheet tabletops. Brisket fans will enjoy the juicy bites of chopped brisket which are perfect for dipping into a number of housemade barbecue sauces. The tart Memphis-style sauce which complements the sweet and smoky brisket flavor is especially good. The restaurant has several refrigerators containing bottled and canned beers from West Coast breweries, with selections to please the most discerning beer fan.\u003c/p>\n\u003cfigure id=\"attachment_112290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3PigsBBQInside.jpg\" alt=\"Inside 3 Pigs BBQ in San Carlos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside 3 Pigs BBQ in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://3pigbbq.com\" target=\"_blank\">\u003cstrong>3 Pigs BBQ\u003c/strong>\u003c/a>\u003cbr>\n1754 Laurel St. [\u003ca href=\"https://goo.gl/4w0jIc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 592-4227\u003cbr>\nHours: mon-sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/3PIGBBQ/?fref=ts\" target=\"_blank\">3 Pigs BBQ\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_112298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/The-Cats-Combo.jpg\" alt=\"A combination plate with ribs, roasted chicken and pulled pork at The Cats.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, roasted chicken and pulled pork at The Cats. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in a building which has served many roles over the years, from roadhouse to general store to local saloon, the recently renovated \u003cstrong>The Cats Restaurant & Bar\u003c/strong> now serves a menu of hickory slow pit smoked barbecue. The restaurant’s staff has been trained by barbecue pit master Paul Kirk, who has won numerous competitions for his barbecue and dry rub. The flavor-packed dry rub is used on the restaurant's juicy pulled pork, smoked chicken and St. Louis-style pork ribs. The barbecue sampler platter gives you a taste of each and arrives with grilled bread, coleslaw and a hearty side option. The meats are best enjoyed with Kirk’s dry rub which is a perfect balance of spice and sweetness, with the slow smoking process infusing an indescribable depth of flavor. However, a house barbecue sauce is available for those who like their barbecue saucy.\u003c/p>\n\u003cfigure id=\"attachment_112291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Cats-Bar.jpg\" alt=\"Inside The Cats in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Cats in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thecatslosgatos.com/\" target=\"_blank\">\u003cstrong>The Cats Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n17533 Santa Cruz Hwy [\u003ca href=\"https://goo.gl/GNcUOz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95033\u003cbr>\nPh: (408) 354-4020\u003cbr>\nHours: Tue-Sat 4pm-12am; Sun 4-9pm; Closed on Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCatsRestaurant/\" target=\"_blank\">The Cats Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg\" alt=\"A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Despite being a ways outside the main streets of downtown San Jose, the \u003cstrong>Smoking Pig BBQ Company\u003c/strong> maintains a regular stream of visitors for their Southern-style barbecue dishes. The sparsely decorated restaurant is a popular hangout for watching sports over plates of barbecue. A second, larger location in Fremont, features live blues music on the weekends in addition to a collection of big high-definition televisions. The slow-smoked brisket is slightly sweet and maintains a good deal of moisture making it a popular menu item. However, the twice-smoked burnt brisket ends which are tossed in a sweet and sticky glaze are a must try. The restaurant serves a selection of local craft beers as well as housemade barbecue sauces to complete your meal.\u003c/p>\n\u003cfigure id=\"attachment_112297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg\" alt=\"Inside Smoking Pig BBQ Company in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Smoking Pig BBQ Company in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">\u003cstrong>Smoking Pig BBQ Company\u003c/strong>\u003c/a>\u003cbr>\n1144 N 4th St. [\u003ca href=\"https://goo.gl/zHg0vy\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 380-4784\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokingpig/?fref=ts\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Here are five popular spots to get great barbecue south of San Francisco.","status":"publish","parent":0,"modified":1481130857,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1106},"headData":{"title":"Bay Area Bites Guide to 5 Popular Barbecue Restaurants South of San Francisco | KQED","description":"As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Here are five popular spots to get great barbecue south of San Francisco.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Popular Barbecue Restaurants South of San Francisco","datePublished":"2016-09-28T17:21:42.000Z","dateModified":"2016-12-07T17:14:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112282 http://ww2.kqed.org/bayareabites/?p=112282","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/28/bay-area-bites-guide-to-5-popular-barbecue-restaurants-south-of-san-francisco/","disqusTitle":"Bay Area Bites Guide to 5 Popular Barbecue Restaurants South of San Francisco","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/112282/bay-area-bites-guide-to-5-popular-barbecue-restaurants-south-of-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Hearty servings of tender pork ribs, roasted chicken and smoked brisket fit perfectly with the Americana that is fall football. While the San Francisco Bay Area is nowhere near a barbecue capital as say Kansas City or Austin, the South Bay Area and San Francisco Peninsula are home to several restaurants perfect for visiting when the mood to chomp down on juicy piles of smoked meat strikes. Be sure to enjoy alongside a cold beer and don’t forget the wet towelettes! Here are five popular restaurants for enjoying barbecue south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaRibs.jpg\" alt=\"A combination plate with ribs and pulled pork at Gorilla BBQ.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs and pulled pork at Gorilla BBQ. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gorilla Barbecue\u003c/strong> has customers lining up for the slow-smoked barbecue they serve out of a vintage rail car off Highway 1 in Pacifica. The small shop only offers takeout orders, with nothing inside other than a compact kitchen and front counter. The menu features an offering of slow-smoked meats including, beef brisket, ribs, chicken, pulled pork and hot links. The delicious meats can be enjoyed as a combination plate or on a sandwich. Not to be missed are the incredibly tender ribs with a caked on dry rub infused with smoky flavor. The pulled pork, equally pungent with smoked flavor, lends well to being dipped in the sweet and tangy house barbecue sauce. Be sure to arrive early as the menu sells out quickly, particularly on the weekend.\u003c/p>\n\u003cfigure id=\"attachment_112292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaBBQCounter.jpg\" alt=\"Customers lined up to order at Gorilla BBQ in Pacifica.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers lined up to order at Gorilla BBQ in Pacifica. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.gorillabbq.com/\" target=\"_blank\">\u003cstrong>Gorilla Barbeque\u003c/strong>\u003c/a>\u003cbr>\n2145 Cabrillo Hwy [\u003ca href=\"https://goo.gl/My0IKh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPacifica, CA 94044\u003cbr>\nPh: (650) 359-7427\u003cbr>\nHours: Mon 12-8pm; Wed-Sun 12-8pm; Closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gorilla-Barbeque/226881320730359?fref=ts\" target=\"_blank\">Gorilla Barbeque\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg\" alt=\"The chicken and rib combination plate at Henry’s Hi-Life.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chicken and rib combination plate at Henry’s Hi-Life. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Henry's World Famous Hi-Life\u003c/strong> has been serving a menu of oak-smoked barbecue and steaks for more than 50 years in downtown San Jose. Located in a historic building in San Jose’s newly founded Little Italy neighborhood, the restaurant has a down-home atmosphere and is a popular meeting spot before and after San Jose Sharks games. To call the food portions ample, is an understatement. Barbecue dinners include a salad, garlic bread slathered with seasoned butter and a baked potato. First time visitors should go for either the full rack of ribs, or the chicken and ribs combination plate. The smoked chicken has a crispy flavor-packed skin while still remaining juicy. The ribs are tender and full of flavor with a sweet and spicy crust.\u003c/p>\n\u003cfigure id=\"attachment_112294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg\" alt=\"Inside Henry’s Hi-Life in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Henry’s Hi-Life in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.henryshilife.com/\" target=\"_blank\">\u003cstrong>Henry's World Famous Hi-Life\u003c/strong>\u003c/a>\u003cbr>\n301 W St John St. [\u003ca href=\"https://goo.gl/6m6fJa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 295-5414\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2pm, 5-9pm; Fri 11:30am-2pm, 4-9:30pm; Sat 4-9:30pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henryshilife/?fref=ts\" target=\"_blank\">Henry’s World Famous Hi-Life\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HenrysHilife\" target=\"_blank\">@henryshilife\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg\" alt=\"The chopped brisket tray with coleslaw, cornbread and collard greens.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped brisket tray with coleslaw, cornbread and collard greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3 Pigs BBQ\u003c/strong> is a great option for those on the peninsula looking to enjoy barbecued meats or fried chicken. The restaurant, located on a quiet street off of El Camino Real, has a rustic roadhouse feel with reclaimed wood decor and copper sheet tabletops. Brisket fans will enjoy the juicy bites of chopped brisket which are perfect for dipping into a number of housemade barbecue sauces. The tart Memphis-style sauce which complements the sweet and smoky brisket flavor is especially good. The restaurant has several refrigerators containing bottled and canned beers from West Coast breweries, with selections to please the most discerning beer fan.\u003c/p>\n\u003cfigure id=\"attachment_112290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3PigsBBQInside.jpg\" alt=\"Inside 3 Pigs BBQ in San Carlos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside 3 Pigs BBQ in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://3pigbbq.com\" target=\"_blank\">\u003cstrong>3 Pigs BBQ\u003c/strong>\u003c/a>\u003cbr>\n1754 Laurel St. [\u003ca href=\"https://goo.gl/4w0jIc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 592-4227\u003cbr>\nHours: mon-sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/3PIGBBQ/?fref=ts\" target=\"_blank\">3 Pigs BBQ\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_112298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/The-Cats-Combo.jpg\" alt=\"A combination plate with ribs, roasted chicken and pulled pork at The Cats.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, roasted chicken and pulled pork at The Cats. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in a building which has served many roles over the years, from roadhouse to general store to local saloon, the recently renovated \u003cstrong>The Cats Restaurant & Bar\u003c/strong> now serves a menu of hickory slow pit smoked barbecue. The restaurant’s staff has been trained by barbecue pit master Paul Kirk, who has won numerous competitions for his barbecue and dry rub. The flavor-packed dry rub is used on the restaurant's juicy pulled pork, smoked chicken and St. Louis-style pork ribs. The barbecue sampler platter gives you a taste of each and arrives with grilled bread, coleslaw and a hearty side option. The meats are best enjoyed with Kirk’s dry rub which is a perfect balance of spice and sweetness, with the slow smoking process infusing an indescribable depth of flavor. However, a house barbecue sauce is available for those who like their barbecue saucy.\u003c/p>\n\u003cfigure id=\"attachment_112291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Cats-Bar.jpg\" alt=\"Inside The Cats in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Cats in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thecatslosgatos.com/\" target=\"_blank\">\u003cstrong>The Cats Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n17533 Santa Cruz Hwy [\u003ca href=\"https://goo.gl/GNcUOz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95033\u003cbr>\nPh: (408) 354-4020\u003cbr>\nHours: Tue-Sat 4pm-12am; Sun 4-9pm; Closed on Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCatsRestaurant/\" target=\"_blank\">The Cats Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg\" alt=\"A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Despite being a ways outside the main streets of downtown San Jose, the \u003cstrong>Smoking Pig BBQ Company\u003c/strong> maintains a regular stream of visitors for their Southern-style barbecue dishes. The sparsely decorated restaurant is a popular hangout for watching sports over plates of barbecue. A second, larger location in Fremont, features live blues music on the weekends in addition to a collection of big high-definition televisions. The slow-smoked brisket is slightly sweet and maintains a good deal of moisture making it a popular menu item. However, the twice-smoked burnt brisket ends which are tossed in a sweet and sticky glaze are a must try. The restaurant serves a selection of local craft beers as well as housemade barbecue sauces to complete your meal.\u003c/p>\n\u003cfigure id=\"attachment_112297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg\" alt=\"Inside Smoking Pig BBQ Company in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Smoking Pig BBQ Company in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">\u003cstrong>Smoking Pig BBQ Company\u003c/strong>\u003c/a>\u003cbr>\n1144 N 4th St. [\u003ca href=\"https://goo.gl/zHg0vy\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 380-4784\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokingpig/?fref=ts\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112282/bay-area-bites-guide-to-5-popular-barbecue-restaurants-south-of-san-francisco","authors":["5580"],"categories":["bayareabites_109","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_2250","bayareabites_9457","bayareabites_1289"],"featImg":"bayareabites_112298","label":"source_bayareabites_112282"},"bayareabites_96752":{"type":"posts","id":"bayareabites_96752","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96752","score":null,"sort":[1433797202000]},"guestAuthors":[],"slug":"pitmasters-embrace-new-barbecue-truth-rested-meat-is-sublime","title":"Pitmasters Embrace New Barbecue Truth: Rested Meat Is Sublime","publishDate":1433797202,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For years, barbecue hounds planned their visits to barbecue joints with the precision of a Special Forces operation.\u003c/p>\n\u003cp>Why? Because they knew there was a narrow window when the smoked meat would be at its juiciest, smokiest best. Once the window had closed, a platter of would-be sublimity typically deteriorated into a pile of dried-out disappointment.\u003c/p>\n\u003cp>The problem was the \"hold.\" After the meat finished cooking, it had to be kept warm for service through the day. That could mean anything from storing it on a steam table, which turned it to mush, or under heat lamps, which zapped the moisture from it, or leaving it on a pit, which further cooked it and dried it out.\u003c/p>\n\u003cp>With the red-hot interest in barbecuing, restaurateurs have looked for ways to deal with the problem. Their solution? Technology.\u003c/p>\n\u003cp>Barbecue restaurants increasingly now turn to warming units by companies such as Alto-Shaam and Cambro. The pitmaster can take the meat off the pit hours before service, keep it in a warmer at 140 degrees Fahrenheit (the minimum recommended by the U.S. Department of Agriculture and required by city health codes) without fear of drying out. Indeed, the meat improves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"My observation is that this rested barbecue, which could be two to four hours or more held this way, is the best ever produced,\" says \u003ca href=\"http://animalscience.tamu.edu/people/savell-jeff/\" target=\"_blank\">Jeff Savell\u003c/a>, professor of meat science at Texas A&M University, who organizes intensive barbecue camps throughout the year.\u003c/p>\n\u003cp>The challenge of keeping barbecue at its peak also bedevils the backyard host. The home chef can stay up all night, coddling a brisket, feeding the fire every two hours to assure it runs low-and-slow, and getting the meat just perfect for a 4 p.m. slicing, only to deal with guests who don't arrive until hours later. It's hard to know how best to time the meats.\u003c/p>\n\u003cp>The solution: Don't serve the barbecue fresh from the smoker or grill. \"All cooked meat benefits from holding,\" says Savell. \"Obviously, the larger the cut, the longer the holding period.\"\u003c/p>\n\u003cp>Savell points to the distribution of moisture as the key to successful holding. Raw meat, he explains, is 70 percent water. Cooked meat is about 55 percent. Heat disrupts the proteins in the meat. Resting, or holding, allows the moisture to regroup around the proteins. \"When the meat is cut [after resting], the moisture does not rush out,\" Savell says, \"and will remain somewhat bound back to the proteins, resulting in the product we all desire.\"\u003c/p>\n\u003cp>Celebrated Austin pitman \u003ca href=\"https://franklinbarbecue.com/about-franklin-2/\" target=\"_blank\">Aaron Franklin\u003c/a> — he of the recent \u003ca href=\"http://www.jamesbeard.org/blog/2015-james-beard-award-winners\" target=\"_blank\">James Beard Award\u003c/a> for Best Chef: Southwest, \u003ca href=\"http://video.klru.tv/video/2365494916/\" target=\"_blank\">PBS show\u003c/a> and cookbook — says holding is crucial. \"Resting a brisket for a long time is really important,\" he told an audience in January at \u003ca href=\"http://bbq.tamu.edu/category/camp-brisket/\" target=\"_blank\">Camp Brisket\u003c/a>, one of the A&M barbecue courses. He said he keeps his in a custom-designed warmer at 140 degrees F for two to three hours after coming off the pit.\u003c/p>\n\u003cp>Back before Franklin had a restaurant, when he was still throwing barbecues in the backyard in 2009, he looked into how best to hold meats. He used an old 1982 Henny Penny warmer, built for KFC. Upon opening the restaurant, he used an Alto-Shaam warmer, which uses what the company calls \"halo heat,\" a form of gentle warming through uniform radiant heat.\u003c/p>\n\u003cp>But Franklin came to believe that the meats could benefit better from something more akin to convection heat. Now, he uses custom designed warmers. \"Barbecue is such a variable,\" he tells The Salt. \"You're trying to regulate every aspect, including how quickly it's going to cool down.\"\u003c/p>\n\u003cp>Wayne Mueller, the third-generation pitmaster at the legendary \u003ca href=\"http://www.louiemuellerbarbecue.com/history.htm\" target=\"_blank\">Louie Mueller Barbecue\u003c/a> in Taylor, Texas, says he improved an already fabled brisket a few years ago when he changed the holding method his family had employed for decades. For years, once a beef brisket was sliced, the pitman used to put it on a pit and it would be held around 150-160 degrees F.\u003c/p>\n\u003cp>But about five years ago, he made changes based on what he noticed when he catered. He pulled the meats off just before they were fully cooked, at about 98 percent, which he says is more a matter of feel than of temperature. He then wrapped the meat in plastic wrap, which acted as an insulator, and set it in a Cambro warmer for an even heat that did not further cook the meat but let it gently rest. Mueller has since changed from the plastic wrap to unwaxed butcher paper because it breathes better and it's cheaper.\u003c/p>\n\u003cp>\"What I was finding was that briskets coming out four hours later were fabulous,\" he says. \"Better than what we were serving in the restaurant.\"\u003c/p>\n\u003cp>He now holds his restaurant briskets from two to four hours in a Cambro. \"It took our quality index from a low A to a high A,\" he says. \"Our holding technique adds about eight points to our quality index, a whole letter grade.\"\u003c/p>\n\u003cfigure id=\"attachment_96753\" class=\"wp-caption aligncenter\" style=\"max-width: 1930px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae.jpg\" alt=\"This cooler may be the most important part of perfecting your barbecue.\" width=\"1930\" height=\"1245\" class=\"size-full wp-image-96753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae.jpg 1930w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-960x619.jpg 960w\" sizes=\"(max-width: 1930px) 100vw, 1930px\">\u003cfigcaption class=\"wp-caption-text\">This cooler may be the most important part of perfecting your barbecue. \u003ccite>(Jim Shahin for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether it's a brisket, ribs or a pork shoulder, the idea is the same: Allowing a big piece of meat to rest for a long period of time improves its texture and the overall eating experience. In other words, don't fear the hold, embrace it.\u003c/p>\n\u003cp>The good news is that a backyard chef needn't invest in some high-dollar gadget to get the same result. All it takes is a cooler, some tinfoil and a few towels:\u003c/p>\n\u003cul>\n\u003cli>Pull the fully cooked meat from the grill.\u003c/li>\n\u003cli>Wrap it in aluminum foil. Better yet, use unwaxed butcher paper to allow a little air flow, which will help maintain the crusty exterior.\u003c/li>\n\u003cli>Swaddle a few old towels around the wrapped meat and place the whole shebang in the ice chest.\u003c/li>\n\u003cli>Shut the lid and leave the meat alone for a couple of hours, depending on size. Big meats, such as beef brisket and pork shoulder, improve with a long hold. A rack of pork ribs also benefits from some time off the grill, but only about a half-hour to an hour of resting.\u003c/li>\n\u003c/ul>\n\u003cp>The technique simulates an actual warming oven and works wonders for home-smoked meats. \"In my own limited experience,\" says meat scientist Savell, \"when we prepare barbecue for these camps or in my own backyard, longer resting times always results in a better eating experience.\"\u003c/p>\n\u003cp>And there's one more benefit. Allowing the meat to rest provides flexibility for barbecue-trail pilgrims and home pitmen alike. Which means the traveling chowhounds and patio pitmasters can rest a little, too.\u003c/p>\n\u003cp>\u003cem>Jim Shahin writes the Smoke Signals barbecue and grilling column for the Washington Post. His work has appeared in \u003c/em>Texas Monthly, GQ, Southern Living, Esquire.com, Bon Appetit.com\u003cem> and elsewhere. He teaches magazine journalism at the S. I\u003c/em>\u003cem>. \u003c/em>\u003cem>Newhouse School of Public Communications at Syracuse University.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"How to rest a pork shoulder, a beef brisket or rack of ribs to keep it moist hours after it comes off the pit? Restaurants now use warming units, but DIY home warmers are just as good.","status":"publish","parent":0,"modified":1433797202,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1180},"headData":{"title":"Pitmasters Embrace New Barbecue Truth: Rested Meat Is Sublime | KQED","description":"How to rest a pork shoulder, a beef brisket or rack of ribs to keep it moist hours after it comes off the pit? Restaurants now use warming units, but DIY home warmers are just as good.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pitmasters Embrace New Barbecue Truth: Rested Meat Is Sublime","datePublished":"2015-06-08T21:00:02.000Z","dateModified":"2015-06-08T21:00:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96752 http://ww2.kqed.org/bayareabites/?p=96752","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/08/pitmasters-embrace-new-barbecue-truth-rested-meat-is-sublime/","disqusTitle":"Pitmasters Embrace New Barbecue Truth: Rested Meat Is Sublime","nprByline":"Jim Shahin, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"411778404","nprApiLink":"http://api.npr.org/query?id=411778404&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/08/411778404/pitmasters-embrace-new-barbecue-truth-rested-meat-is-sublime?ft=nprml&f=411778404","nprRetrievedStory":"1","nprPubDate":"Mon, 08 Jun 2015 16:39:00 -0400","nprStoryDate":"Mon, 08 Jun 2015 16:37:00 -0400","nprLastModifiedDate":"Mon, 08 Jun 2015 16:39:46 -0400","path":"/bayareabites/96752/pitmasters-embrace-new-barbecue-truth-rested-meat-is-sublime","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For years, barbecue hounds planned their visits to barbecue joints with the precision of a Special Forces operation.\u003c/p>\n\u003cp>Why? Because they knew there was a narrow window when the smoked meat would be at its juiciest, smokiest best. Once the window had closed, a platter of would-be sublimity typically deteriorated into a pile of dried-out disappointment.\u003c/p>\n\u003cp>The problem was the \"hold.\" After the meat finished cooking, it had to be kept warm for service through the day. That could mean anything from storing it on a steam table, which turned it to mush, or under heat lamps, which zapped the moisture from it, or leaving it on a pit, which further cooked it and dried it out.\u003c/p>\n\u003cp>With the red-hot interest in barbecuing, restaurateurs have looked for ways to deal with the problem. Their solution? Technology.\u003c/p>\n\u003cp>Barbecue restaurants increasingly now turn to warming units by companies such as Alto-Shaam and Cambro. The pitmaster can take the meat off the pit hours before service, keep it in a warmer at 140 degrees Fahrenheit (the minimum recommended by the U.S. Department of Agriculture and required by city health codes) without fear of drying out. Indeed, the meat improves.\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>\"My observation is that this rested barbecue, which could be two to four hours or more held this way, is the best ever produced,\" says \u003ca href=\"http://animalscience.tamu.edu/people/savell-jeff/\" target=\"_blank\">Jeff Savell\u003c/a>, professor of meat science at Texas A&M University, who organizes intensive barbecue camps throughout the year.\u003c/p>\n\u003cp>The challenge of keeping barbecue at its peak also bedevils the backyard host. The home chef can stay up all night, coddling a brisket, feeding the fire every two hours to assure it runs low-and-slow, and getting the meat just perfect for a 4 p.m. slicing, only to deal with guests who don't arrive until hours later. It's hard to know how best to time the meats.\u003c/p>\n\u003cp>The solution: Don't serve the barbecue fresh from the smoker or grill. \"All cooked meat benefits from holding,\" says Savell. \"Obviously, the larger the cut, the longer the holding period.\"\u003c/p>\n\u003cp>Savell points to the distribution of moisture as the key to successful holding. Raw meat, he explains, is 70 percent water. Cooked meat is about 55 percent. Heat disrupts the proteins in the meat. Resting, or holding, allows the moisture to regroup around the proteins. \"When the meat is cut [after resting], the moisture does not rush out,\" Savell says, \"and will remain somewhat bound back to the proteins, resulting in the product we all desire.\"\u003c/p>\n\u003cp>Celebrated Austin pitman \u003ca href=\"https://franklinbarbecue.com/about-franklin-2/\" target=\"_blank\">Aaron Franklin\u003c/a> — he of the recent \u003ca href=\"http://www.jamesbeard.org/blog/2015-james-beard-award-winners\" target=\"_blank\">James Beard Award\u003c/a> for Best Chef: Southwest, \u003ca href=\"http://video.klru.tv/video/2365494916/\" target=\"_blank\">PBS show\u003c/a> and cookbook — says holding is crucial. \"Resting a brisket for a long time is really important,\" he told an audience in January at \u003ca href=\"http://bbq.tamu.edu/category/camp-brisket/\" target=\"_blank\">Camp Brisket\u003c/a>, one of the A&M barbecue courses. He said he keeps his in a custom-designed warmer at 140 degrees F for two to three hours after coming off the pit.\u003c/p>\n\u003cp>Back before Franklin had a restaurant, when he was still throwing barbecues in the backyard in 2009, he looked into how best to hold meats. He used an old 1982 Henny Penny warmer, built for KFC. Upon opening the restaurant, he used an Alto-Shaam warmer, which uses what the company calls \"halo heat,\" a form of gentle warming through uniform radiant heat.\u003c/p>\n\u003cp>But Franklin came to believe that the meats could benefit better from something more akin to convection heat. Now, he uses custom designed warmers. \"Barbecue is such a variable,\" he tells The Salt. \"You're trying to regulate every aspect, including how quickly it's going to cool down.\"\u003c/p>\n\u003cp>Wayne Mueller, the third-generation pitmaster at the legendary \u003ca href=\"http://www.louiemuellerbarbecue.com/history.htm\" target=\"_blank\">Louie Mueller Barbecue\u003c/a> in Taylor, Texas, says he improved an already fabled brisket a few years ago when he changed the holding method his family had employed for decades. For years, once a beef brisket was sliced, the pitman used to put it on a pit and it would be held around 150-160 degrees F.\u003c/p>\n\u003cp>But about five years ago, he made changes based on what he noticed when he catered. He pulled the meats off just before they were fully cooked, at about 98 percent, which he says is more a matter of feel than of temperature. He then wrapped the meat in plastic wrap, which acted as an insulator, and set it in a Cambro warmer for an even heat that did not further cook the meat but let it gently rest. Mueller has since changed from the plastic wrap to unwaxed butcher paper because it breathes better and it's cheaper.\u003c/p>\n\u003cp>\"What I was finding was that briskets coming out four hours later were fabulous,\" he says. \"Better than what we were serving in the restaurant.\"\u003c/p>\n\u003cp>He now holds his restaurant briskets from two to four hours in a Cambro. \"It took our quality index from a low A to a high A,\" he says. \"Our holding technique adds about eight points to our quality index, a whole letter grade.\"\u003c/p>\n\u003cfigure id=\"attachment_96753\" class=\"wp-caption aligncenter\" style=\"max-width: 1930px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae.jpg\" alt=\"This cooler may be the most important part of perfecting your barbecue.\" width=\"1930\" height=\"1245\" class=\"size-full wp-image-96753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae.jpg 1930w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-960x619.jpg 960w\" sizes=\"(max-width: 1930px) 100vw, 1930px\">\u003cfigcaption class=\"wp-caption-text\">This cooler may be the most important part of perfecting your barbecue. \u003ccite>(Jim Shahin for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether it's a brisket, ribs or a pork shoulder, the idea is the same: Allowing a big piece of meat to rest for a long period of time improves its texture and the overall eating experience. In other words, don't fear the hold, embrace it.\u003c/p>\n\u003cp>The good news is that a backyard chef needn't invest in some high-dollar gadget to get the same result. All it takes is a cooler, some tinfoil and a few towels:\u003c/p>\n\u003cul>\n\u003cli>Pull the fully cooked meat from the grill.\u003c/li>\n\u003cli>Wrap it in aluminum foil. Better yet, use unwaxed butcher paper to allow a little air flow, which will help maintain the crusty exterior.\u003c/li>\n\u003cli>Swaddle a few old towels around the wrapped meat and place the whole shebang in the ice chest.\u003c/li>\n\u003cli>Shut the lid and leave the meat alone for a couple of hours, depending on size. Big meats, such as beef brisket and pork shoulder, improve with a long hold. A rack of pork ribs also benefits from some time off the grill, but only about a half-hour to an hour of resting.\u003c/li>\n\u003c/ul>\n\u003cp>The technique simulates an actual warming oven and works wonders for home-smoked meats. \"In my own limited experience,\" says meat scientist Savell, \"when we prepare barbecue for these camps or in my own backyard, longer resting times always results in a better eating experience.\"\u003c/p>\n\u003cp>And there's one more benefit. Allowing the meat to rest provides flexibility for barbecue-trail pilgrims and home pitmen alike. Which means the traveling chowhounds and patio pitmasters can rest a little, too.\u003c/p>\n\u003cp>\u003cem>Jim Shahin writes the Smoke Signals barbecue and grilling column for the Washington Post. His work has appeared in \u003c/em>Texas Monthly, GQ, Southern Living, Esquire.com, Bon Appetit.com\u003cem> and elsewhere. He teaches magazine journalism at the S. I\u003c/em>\u003cem>. \u003c/em>\u003cem>Newhouse School of Public Communications at Syracuse University.\u003c/em> \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>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96752/pitmasters-embrace-new-barbecue-truth-rested-meat-is-sublime","authors":["byline_bayareabites_96752"],"categories":["bayareabites_2695","bayareabites_2638","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_2250","bayareabites_9457","bayareabites_1289"],"featImg":"bayareabites_96757","label":"bayareabites"},"bayareabites_86176":{"type":"posts","id":"bayareabites_86176","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86176","score":null,"sort":[1409068855000]},"guestAuthors":[],"slug":"party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies","title":"Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies","publishDate":1409068855,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kebabs are party fare:\u003c/strong> they are versatile, fun, and easy to eat out of hand. You can keep them simple, or make them elaborate. You can choose poultry, meat, fish or seafood, or veggies or a combination. You can marinate them in flavorful potions or serve sauces alongside inspired by cuisines across the world. And you can pile them high on a platter and invite guests to choose their favorites. \u003c/p>\n\u003cp>Here is one of my favorites, inspired by a recipe from my dear friend Maria Helm Sinskey, in her fabulous cookbook \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Family-Meals-Creating-Traditions/dp/0848732634\" target=\"_blank\">\u003cem>Family Meals\u003c/em>\u003c/a>. I’ve been making this recipe for many years and have adapted it over time, but the basics are the same: bite-sized pieces of chicken are bathed in a tangy yogurt-herb marinade (I add plenty of lemon to mine) until they are succulent. Threaded onto skewers with summer vegetables, in this case, cherry tomatoes and discs of zucchini, they are grilled until sizzling golden brown. The marinade keeps them flavorful and juicy, but be sure you don’t overcook them.\u003c/p>\n\u003cp>Serve these with warm whole wheat pita bread or naan, and an array of colorful summer salads. \u003c/p>\n\u003cfigure id=\"attachment_86639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-ingredients1000a.jpg\" alt=\"Ingredients for Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 skewers\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts or thighs, cut into 2-inch pieces\u003c/li>\n\u003cli>3/4 cup plain whole milk yogurt (not Greek)\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>1/3 cup finely chopped green onions\u003c/li>\n\u003cli>1/3 cup minced fresh herbs such as cilantro, mint, and dill\u003c/li>\n\u003cli>2 garlic cloves, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 small zucchini, cut into 1/2 inch rounds\u003c/li>\n\u003cli>About 18 cherry tomatoes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, stir together the yogurt, lemon zest and juice, green onions, herbs, garlic, 1 tsp salt, and 1/4 tsp pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 6 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-cut1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-cut1000.jpg\" alt=\"Cut chicken into 2-inch pieces and add to yogurt-herb marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut chicken into 2-inch pieces and add to yogurt-herb marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Soak 8 to 10 wooden skewers in water for 30 minutes. Prepare a charcoal grill for direct heat grilling over medium coals.\u003c/li>\n\u003cli>Remove the chicken from the marinade, letting as much drip back into the bowl as possible, and thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewers1000a.jpg\" alt=\"Thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Grill the skewers, turning occasionally, until cooked through and browned nicely, 8–10 minutes. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86645\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewerscooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewerscooked1000.jpg\" alt=\" Grill the skewers, turning occasionally, until cooked through and browned nicely, 8–10 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86645\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the skewers, turning occasionally, until cooked through and browned nicely. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"From chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.","status":"publish","parent":0,"modified":1441474413,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":488},"headData":{"title":"Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies | KQED","description":"From chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies","datePublished":"2014-08-26T16:00:55.000Z","dateModified":"2015-09-05T17:33:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86176 http://blogs.kqed.org/bayareabites/?p=86176","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/","disqusTitle":"Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies","path":"/bayareabites/86176/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kebabs are party fare:\u003c/strong> they are versatile, fun, and easy to eat out of hand. You can keep them simple, or make them elaborate. You can choose poultry, meat, fish or seafood, or veggies or a combination. You can marinate them in flavorful potions or serve sauces alongside inspired by cuisines across the world. And you can pile them high on a platter and invite guests to choose their favorites. \u003c/p>\n\u003cp>Here is one of my favorites, inspired by a recipe from my dear friend Maria Helm Sinskey, in her fabulous cookbook \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Family-Meals-Creating-Traditions/dp/0848732634\" target=\"_blank\">\u003cem>Family Meals\u003c/em>\u003c/a>. I’ve been making this recipe for many years and have adapted it over time, but the basics are the same: bite-sized pieces of chicken are bathed in a tangy yogurt-herb marinade (I add plenty of lemon to mine) until they are succulent. Threaded onto skewers with summer vegetables, in this case, cherry tomatoes and discs of zucchini, they are grilled until sizzling golden brown. The marinade keeps them flavorful and juicy, but be sure you don’t overcook them.\u003c/p>\n\u003cp>Serve these with warm whole wheat pita bread or naan, and an array of colorful summer salads. \u003c/p>\n\u003cfigure id=\"attachment_86639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-ingredients1000a.jpg\" alt=\"Ingredients for Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 skewers\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts or thighs, cut into 2-inch pieces\u003c/li>\n\u003cli>3/4 cup plain whole milk yogurt (not Greek)\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>1/3 cup finely chopped green onions\u003c/li>\n\u003cli>1/3 cup minced fresh herbs such as cilantro, mint, and dill\u003c/li>\n\u003cli>2 garlic cloves, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 small zucchini, cut into 1/2 inch rounds\u003c/li>\n\u003cli>About 18 cherry tomatoes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, stir together the yogurt, lemon zest and juice, green onions, herbs, garlic, 1 tsp salt, and 1/4 tsp pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 6 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-cut1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-cut1000.jpg\" alt=\"Cut chicken into 2-inch pieces and add to yogurt-herb marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut chicken into 2-inch pieces and add to yogurt-herb marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Soak 8 to 10 wooden skewers in water for 30 minutes. Prepare a charcoal grill for direct heat grilling over medium coals.\u003c/li>\n\u003cli>Remove the chicken from the marinade, letting as much drip back into the bowl as possible, and thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewers1000a.jpg\" alt=\"Thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Grill the skewers, turning occasionally, until cooked through and browned nicely, 8–10 minutes. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86645\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewerscooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewerscooked1000.jpg\" alt=\" Grill the skewers, turning occasionally, until cooked through and browned nicely, 8–10 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86645\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the skewers, turning occasionally, until cooked through and browned nicely. Photo: Wendy Goodfriend\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/86176/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_9457","bayareabites_1289","bayareabites_621","bayareabites_13689","bayareabites_13690","bayareabites_11765"],"featImg":"bayareabites_86634","label":"bayareabites"},"bayareabites_85755":{"type":"posts","id":"bayareabites_85755","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85755","score":null,"sort":[1407433927000]},"guestAuthors":[],"slug":"doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland","title":"Doing Barbecue and Business Right at The Brick Pig’s House in Oakland","publishDate":1407433927,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85762\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\" alt=\"Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet. \" width=\"659\" height=\"417\" class=\"size-full wp-image-85762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/nilogardezi/\" target=\"_blank\">nilogardezi\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Carolyn S. Alexander, the co-owner of and chef at \u003ca href=\"http://www.thebrickpigshouse.com/\">Oakland’s The Brick Pig’s House\u003c/a> comes from a family of entrepreneurs. Her work is a source of abundant pleasure and pride, drawing on nearly 100 years of family tradition that traveled from Arkansas to California decades ago.\u003c/p>\n\u003cp>It’s no wonder, then, that her barbeque is both steeped in the tastiest barbecue sauce you might \u003cem>ever\u003c/em> taste in your life and a whole lot of love. Love imbues every line and gesture of this warm-hearted woman, as it does the simple lines of the cozily-built Brick Pig’s. As a customer you feel it, in ways big and small.\u003c/p>\n\u003cp>“Hi, darling!” Carolyn greets a patron who comes through the door, ready to pick up his lunch order. Turning back to me with a warm smile, she says, “You gotta give love for everybody.” There, in a nutshell, you have the business philosophy of Brick Pig’s. In current entrepreneur-speak, you might call them a “\u003ca href=\"http://en.wikipedia.org/wiki/Benefit_corporation\">benefit corporation\u003c/a>” of sorts, well before the business world ever branded that phrase and idea.\u003c/p>\n\u003cp>Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. They serve pork ribs, \u003ca href=\"http://en.wikipedia.org/wiki/Halal\" target=\"_blank\">halal\u003c/a> beef brisket (Yes, you read it right. The surprising and oh-so-tasty offering is a recent addition because, as Carolyn puts it, “Once you know better, do better.”), chicken, cornbread, potato salad, sweet potato pie, apple, blackberry, and peach cobblers and so much more. Absolutely all of it is mouth-wateringly, lip-smackingly, finger-and-plate-lickingly good. \u003ca href=\"http://www.yelp.com/biz/brick-pigs-house-oakland\">The reviews on Yelp\u003c/a> attest to it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That deliciousness comes from three generations of experience. The Alexanders arrived in Oakland from California’s \u003ca href=\"http://en.wikipedia.org/wiki/Central_Valley_%28California%29\">Central Valley\u003c/a> in 1971, and Carolyn’s been cooking this barbeque since 1974, after learning it from her mother, Imogene. Her mother, in turn, learned the recipe from Carolyn’s Great-Uncle Richard, who created it back in 1916. After being a homemaker and raising their three sons while her husband worked in various IT positions over the years, Carolyn became inspired to put her passion for cooking to use and open up a family barbeque spot.\u003c/p>\n\u003cp>Not only is her food amazing, but it doesn’t break the bank, which is part of their core philosophy as businesspeople. When the economic downturn hit the Bay, Carolyn shares, they took some items off the menu rather than raise their prices.\u003c/p>\n\u003cp>“I did do greens and chili when we first opened. The economy got bad, [though] so I took them off. I didn’t want to go up [in price] on the people. The economy wasn’t right. You know, my thing wasn’t about making money. It’s about being there for the people too. We’ve been in Oakland, [and] this is my way of giving back.” After chatting up and laughing with another customer who ordered a slab of ribs, she says, “Whatever comes on that rib, you [are] supposed to give it back to the people. You don’t sell it extra. You give it back.”\u003c/p>\n\u003cp>“It’s about the people,” she underscores. “If you [are] about the people, it’ll be alright. ‘Cause without them walking in that door, you know, I wouldn’t be here. So we kind of give to each other. When they come in, you give back. It’s not all about money all the time. If you do it right, you’ll make it.” She pauses and adds, “You’ll make it. You might not be rich but you’re doing something positive.”\u003c/p>\n\u003cp>Another wonderful dimension of their generous-spirited “do it right” philosophy strikes you right when you cross Brick Pig’s threshold.\u003c/p>\n\u003cfigure id=\"attachment_85761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\" alt=\"A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-85761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>Asked about an entire wall of their establishment that is covered in writing on small sheets of paper drawn from their order pad, Carolyn exclaims, “That’s my babies!”\u003c/p>\n\u003cp>It turns out that the Alexanders ask any customer who has recently graduated from college—a two- or four-year institution—to write down her or his name, school, and major and post it up on the wall. A UC Berkeley graduate who was about to leave town to continue his education started it all, reveals Carolyn, “He said, ‘I want you to have something to remember me by.’” And so began the tradition of leaving your mark on the wall.\u003c/p>\n\u003cp>“This is our way of saying congratulations to all the college kids,” she continues. “They are our future. They let us know that there is hope.” “They are doing marvelous,” beams Carolyn, “I try to let them know that they are doing good things.” The once ordinary wall has, over the years, been transformed into a remarkable wall of love and memories.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do yourself a favor and head over to The Brick Pig’s House to take in all that good food and love. They are located at 5973 Shattuck Avenue in Oakland, and their phone number is (510) 923-1789. And if you ask them to tell you the story of their restaurant’s name, you’ll be in for another treat.\u003c/p>\n\n","blocks":[],"excerpt":"Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. ","status":"publish","parent":0,"modified":1407434027,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":998},"headData":{"title":"Doing Barbecue and Business Right at The Brick Pig’s House in Oakland | KQED","description":"Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Doing Barbecue and Business Right at The Brick Pig’s House in Oakland","datePublished":"2014-08-07T17:52:07.000Z","dateModified":"2014-08-07T17:53:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85755 http://blogs.kqed.org/bayareabites/?p=85755","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/07/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland/","disqusTitle":"Doing Barbecue and Business Right at The Brick Pig’s House in Oakland","path":"/bayareabites/85755/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85762\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\" alt=\"Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet. \" width=\"659\" height=\"417\" class=\"size-full wp-image-85762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/nilogardezi/\" target=\"_blank\">nilogardezi\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Carolyn S. Alexander, the co-owner of and chef at \u003ca href=\"http://www.thebrickpigshouse.com/\">Oakland’s The Brick Pig’s House\u003c/a> comes from a family of entrepreneurs. Her work is a source of abundant pleasure and pride, drawing on nearly 100 years of family tradition that traveled from Arkansas to California decades ago.\u003c/p>\n\u003cp>It’s no wonder, then, that her barbeque is both steeped in the tastiest barbecue sauce you might \u003cem>ever\u003c/em> taste in your life and a whole lot of love. Love imbues every line and gesture of this warm-hearted woman, as it does the simple lines of the cozily-built Brick Pig’s. As a customer you feel it, in ways big and small.\u003c/p>\n\u003cp>“Hi, darling!” Carolyn greets a patron who comes through the door, ready to pick up his lunch order. Turning back to me with a warm smile, she says, “You gotta give love for everybody.” There, in a nutshell, you have the business philosophy of Brick Pig’s. In current entrepreneur-speak, you might call them a “\u003ca href=\"http://en.wikipedia.org/wiki/Benefit_corporation\">benefit corporation\u003c/a>” of sorts, well before the business world ever branded that phrase and idea.\u003c/p>\n\u003cp>Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. They serve pork ribs, \u003ca href=\"http://en.wikipedia.org/wiki/Halal\" target=\"_blank\">halal\u003c/a> beef brisket (Yes, you read it right. The surprising and oh-so-tasty offering is a recent addition because, as Carolyn puts it, “Once you know better, do better.”), chicken, cornbread, potato salad, sweet potato pie, apple, blackberry, and peach cobblers and so much more. Absolutely all of it is mouth-wateringly, lip-smackingly, finger-and-plate-lickingly good. \u003ca href=\"http://www.yelp.com/biz/brick-pigs-house-oakland\">The reviews on Yelp\u003c/a> attest to it.\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>That deliciousness comes from three generations of experience. The Alexanders arrived in Oakland from California’s \u003ca href=\"http://en.wikipedia.org/wiki/Central_Valley_%28California%29\">Central Valley\u003c/a> in 1971, and Carolyn’s been cooking this barbeque since 1974, after learning it from her mother, Imogene. Her mother, in turn, learned the recipe from Carolyn’s Great-Uncle Richard, who created it back in 1916. After being a homemaker and raising their three sons while her husband worked in various IT positions over the years, Carolyn became inspired to put her passion for cooking to use and open up a family barbeque spot.\u003c/p>\n\u003cp>Not only is her food amazing, but it doesn’t break the bank, which is part of their core philosophy as businesspeople. When the economic downturn hit the Bay, Carolyn shares, they took some items off the menu rather than raise their prices.\u003c/p>\n\u003cp>“I did do greens and chili when we first opened. The economy got bad, [though] so I took them off. I didn’t want to go up [in price] on the people. The economy wasn’t right. You know, my thing wasn’t about making money. It’s about being there for the people too. We’ve been in Oakland, [and] this is my way of giving back.” After chatting up and laughing with another customer who ordered a slab of ribs, she says, “Whatever comes on that rib, you [are] supposed to give it back to the people. You don’t sell it extra. You give it back.”\u003c/p>\n\u003cp>“It’s about the people,” she underscores. “If you [are] about the people, it’ll be alright. ‘Cause without them walking in that door, you know, I wouldn’t be here. So we kind of give to each other. When they come in, you give back. It’s not all about money all the time. If you do it right, you’ll make it.” She pauses and adds, “You’ll make it. You might not be rich but you’re doing something positive.”\u003c/p>\n\u003cp>Another wonderful dimension of their generous-spirited “do it right” philosophy strikes you right when you cross Brick Pig’s threshold.\u003c/p>\n\u003cfigure id=\"attachment_85761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\" alt=\"A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-85761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>Asked about an entire wall of their establishment that is covered in writing on small sheets of paper drawn from their order pad, Carolyn exclaims, “That’s my babies!”\u003c/p>\n\u003cp>It turns out that the Alexanders ask any customer who has recently graduated from college—a two- or four-year institution—to write down her or his name, school, and major and post it up on the wall. A UC Berkeley graduate who was about to leave town to continue his education started it all, reveals Carolyn, “He said, ‘I want you to have something to remember me by.’” And so began the tradition of leaving your mark on the wall.\u003c/p>\n\u003cp>“This is our way of saying congratulations to all the college kids,” she continues. “They are our future. They let us know that there is hope.” “They are doing marvelous,” beams Carolyn, “I try to let them know that they are doing good things.” The once ordinary wall has, over the years, been transformed into a remarkable wall of love and memories.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do yourself a favor and head over to The Brick Pig’s House to take in all that good food and love. They are located at 5973 Shattuck Avenue in Oakland, and their phone number is (510) 923-1789. And if you ask them to tell you the story of their restaurant’s name, you’ll be in for another treat.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85755/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland","authors":["5475"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_12093","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_2250","bayareabites_9457","bayareabites_1289","bayareabites_14757","bayareabites_13668"],"featImg":"bayareabites_85762","label":"bayareabites"},"bayareabites_82869":{"type":"posts","id":"bayareabites_82869","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82869","score":null,"sort":[1402420286000]},"guestAuthors":[],"slug":"recipe-a-grown-up-twist-on-deviled-eggs","title":"A Grown-Up Twist on Deviled Eggs","publishDate":1402420286,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_83113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\">\u003cimg class=\"size-full wp-image-83113\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I looooove deviled eggs, but I find them a bit of a pain. Half the time I end up with cratered eggs that I don’t even want to serve to myself (yes, of course I eat ALL of them). So I did a little research and after a bit of trial and error, came up with a nearly foolproof way to boil perfect eggs. Here’s my advice: use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling, and crack the shells all over before you peel. I’ve given you detailed directions below on this. And it really works!\u003c/p>\n\u003cp>Now, don’t get me wrong, I love classic deviled eggs, with the tang of French’s yellow mustard and the sweetness of chopped bread and butter pickles (or sweet pickle relish if that’s what you love), and a sprinkle of paprika on top. Yum! But this updated version has also captured my heart. Fresh herbs—parsley and chives—that I picked from my garden, bright sunny lemon zest, and spicy tangy Dijon mustard all whizzed up to create a flavor explosion in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_83115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\" alt=\"Deviled Egg ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Egg ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Deviled eggs with lemon and herbs\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/4 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon country Dijon mustard\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh flat-leaf parsley leaves, plus more for garnish\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83106,83104,83107\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Gently bash the eggs on the countertop all over, then roll them between your hands. Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83109,83102,83100\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Mash the yolks with a fork, then stir in the lemon zest, parsley, and chives. Add the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. (You can taste the mixture and add salt if you want, but I find the mayo adds enough salt for me.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83101,83103,83099,83105,83118,83110\"]\u003c/p>\n\u003col>\n\u003cli>Arrange the egg white halves cut side up on a serving plate. Fill a piping bag fitted with a medium tip (plain or star tip is fine, depending on how you like it to look). Pipe the filling into the egg white hollows. You can also use a small spoon to fill each one. Sprinkle with herbs and a little pepper. Dive in and watch them get eaten up in less than 5 minutes.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\">\u003cimg class=\"size-full wp-image-83112\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Classic deviled eggs are always scrumptious, but this updated version kicks the pickle relish to the curb and replaces it with lemon zest and fresh herbs.","status":"publish","parent":0,"modified":1543950673,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":541},"headData":{"title":"A Grown-Up Twist on Deviled Eggs | KQED","description":"Classic deviled eggs are always scrumptious, but this updated version kicks the pickle relish to the curb and replaces it with lemon zest and fresh herbs.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Grown-Up Twist on Deviled Eggs","datePublished":"2014-06-10T17:11:26.000Z","dateModified":"2018-12-04T19:11:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82869 http://blogs.kqed.org/bayareabites/?p=82869","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/10/recipe-a-grown-up-twist-on-deviled-eggs/","disqusTitle":"A Grown-Up Twist on Deviled Eggs","WpOldSlug":"fathers-day-recipe-a-grown-up-twist-on-deviled-eggs","path":"/bayareabites/82869/recipe-a-grown-up-twist-on-deviled-eggs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\">\u003cimg class=\"size-full wp-image-83113\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I looooove deviled eggs, but I find them a bit of a pain. Half the time I end up with cratered eggs that I don’t even want to serve to myself (yes, of course I eat ALL of them). So I did a little research and after a bit of trial and error, came up with a nearly foolproof way to boil perfect eggs. Here’s my advice: use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling, and crack the shells all over before you peel. I’ve given you detailed directions below on this. And it really works!\u003c/p>\n\u003cp>Now, don’t get me wrong, I love classic deviled eggs, with the tang of French’s yellow mustard and the sweetness of chopped bread and butter pickles (or sweet pickle relish if that’s what you love), and a sprinkle of paprika on top. Yum! But this updated version has also captured my heart. Fresh herbs—parsley and chives—that I picked from my garden, bright sunny lemon zest, and spicy tangy Dijon mustard all whizzed up to create a flavor explosion in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_83115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\" alt=\"Deviled Egg ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Egg ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Deviled eggs with lemon and herbs\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/4 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon country Dijon mustard\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh flat-leaf parsley leaves, plus more for garnish\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"83106,83104,83107","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Gently bash the eggs on the countertop all over, then roll them between your hands. Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"83109,83102,83100","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Mash the yolks with a fork, then stir in the lemon zest, parsley, and chives. Add the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. (You can taste the mixture and add salt if you want, but I find the mayo adds enough salt for me.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"83101,83103,83099,83105,83118,83110","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Arrange the egg white halves cut side up on a serving plate. Fill a piping bag fitted with a medium tip (plain or star tip is fine, depending on how you like it to look). Pipe the filling into the egg white hollows. You can also use a small spoon to fill each one. Sprinkle with herbs and a little pepper. Dive in and watch them get eaten up in less than 5 minutes.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\">\u003cimg class=\"size-full wp-image-83112\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> \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/82869/recipe-a-grown-up-twist-on-deviled-eggs","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_10971","bayareabites_9457","bayareabites_1289","bayareabites_9327","bayareabites_33","bayareabites_2304","bayareabites_16176","bayareabites_138"],"featImg":"bayareabites_83117","label":"bayareabites"},"bayareabites_80301":{"type":"posts","id":"bayareabites_80301","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80301","score":null,"sort":[1397146480000]},"guestAuthors":[],"slug":"watch-check-please-bay-area-review-contigo-smoke-berkeley-and-paradiso","title":"Watch Check, Please! Bay Area review Contigo, Smoke Berkeley and Paradiso","publishDate":1397146480,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 episode 2 airs this eve, Thursday April 10, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-smoke-berkeley-paradiso-check-please-bay-area-reviews/\">second episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-restaurant-info/\">\u003cstrong>Contigo\u003c/strong>\u003c/a> in San Francisco's Noe Valley serves Spanish Tapas.\u003c/li>\n\u003cfigure id=\"attachment_80311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\" alt=\"Meatballs at Contigo\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meatballs at Contigo\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/smoke-berkeley-restaurant-info/\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a> in the East Bay, serves BBQ and Southern Cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\" alt=\"Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\" width=\"1000\" height=\"565\" class=\"size-full wp-image-80309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/paradiso-restaurant-info/\">\u003cstrong>Paradiso\u003c/strong>\u003c/a>, in San Leandro serves Italian-American cuisine. \u003c/li>\n\u003cfigure id=\"attachment_80310\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\" alt=\"Mediterranean Plate at Paradiso\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean Plate at Paradiso\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> To complement the featured Spanish Tapas restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/spanish-wines-check-please-bay-area-wine-tips/\">Spanish wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=rQgxFVY_hC8]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Check, Please! Bay Area’s Season 9 second episode airs this eve, Thursday April 10, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode will be available on the Check, Please! Bay Area website. ","status":"publish","parent":0,"modified":1397238982,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":156},"headData":{"title":"Watch Check, Please! Bay Area review Contigo, Smoke Berkeley and Paradiso | KQED","description":"Check, Please! Bay Area’s Season 9 second episode airs this eve, Thursday April 10, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode will be available on the Check, Please! Bay Area website. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Watch Check, Please! Bay Area review Contigo, Smoke Berkeley and Paradiso","datePublished":"2014-04-10T16:14:40.000Z","dateModified":"2014-04-11T17:56:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80301 http://blogs.kqed.org/bayareabites/?p=80301","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/10/watch-check-please-bay-area-review-contigo-smoke-berkeley-and-paradiso/","disqusTitle":"Watch Check, Please! Bay Area review Contigo, Smoke Berkeley and Paradiso","path":"/bayareabites/80301/watch-check-please-bay-area-review-contigo-smoke-berkeley-and-paradiso","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 episode 2 airs this eve, Thursday April 10, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-smoke-berkeley-paradiso-check-please-bay-area-reviews/\">second episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-restaurant-info/\">\u003cstrong>Contigo\u003c/strong>\u003c/a> in San Francisco's Noe Valley serves Spanish Tapas.\u003c/li>\n\u003cfigure id=\"attachment_80311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\" alt=\"Meatballs at Contigo\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meatballs at Contigo\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/smoke-berkeley-restaurant-info/\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a> in the East Bay, serves BBQ and Southern Cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\" alt=\"Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\" width=\"1000\" height=\"565\" class=\"size-full wp-image-80309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/paradiso-restaurant-info/\">\u003cstrong>Paradiso\u003c/strong>\u003c/a>, in San Leandro serves Italian-American cuisine. \u003c/li>\n\u003cfigure id=\"attachment_80310\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\" alt=\"Mediterranean Plate at Paradiso\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean Plate at Paradiso\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> To complement the featured Spanish Tapas restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/spanish-wines-check-please-bay-area-wine-tips/\">Spanish wines\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/rQgxFVY_hC8'\n title='//www.youtube.com/embed/rQgxFVY_hC8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80301/watch-check-please-bay-area-review-contigo-smoke-berkeley-and-paradiso","authors":["5014"],"categories":["bayareabites_752","bayareabites_264","bayareabites_8770","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_119"],"tags":["bayareabites_9457","bayareabites_763","bayareabites_1883","bayareabites_13256","bayareabites_13258","bayareabites_13255","bayareabites_13257"],"featImg":"bayareabites_80304","label":"bayareabites"},"bayareabites_62590":{"type":"posts","id":"bayareabites_62590","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62590","score":null,"sort":[1369426892000]},"guestAuthors":[],"slug":"the-great-charcoal-debate-briquettes-vs-lumps","title":"The Great Charcoal Debate: Briquettes Vs. Lumps?","publishDate":1369426892,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_62594\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/charcoal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/charcoal.jpg\" alt=\"Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food.\" width=\"624\" height=\"468\" class=\"size-full wp-image-62594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food.\u003cbr>Photo: \u003ca href=\"http://www.flickr.com/photos/ciordia/268541443/\">Andy Ciordia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps\">The Salt at NPR Food\u003c/a> (5/24/13)\u003c/p>\n\u003cp>A lot of things about grilling can ignite a fight, including the meaning of \"\u003ca href=\"http://www.amazingribs.com/BBQ_articles/barbecue_defined.html\">barbecue\u003c/a>.\" If you have a charcoal grill, the type of fuel you use is no exception, as many people are likely to discover this weekend.\u003c/p>\n\u003cp>To a newbie, the world of charcoal can be overwhelming, especially since the charcoal aisle of big box and hardware stores seems to be getting more crowded, with alluring chips and lumps of apple, cherry and even coconut wood. But the first hurdle is navigating the question: Do you use charcoal briquettes or lump charcoal, also known as \"natural\" hardwood charcoal?\u003c/p>\n\u003cp>Most polemicists on the matter can agree that there are advantages and disadvantages to each one: Briquettes burn more consistently, but they contain additives and generate more ash. Lump charcoal can burn hotter (handy if you're searing meat) and can be made with specific woods that leave a trace of their scent on food. But the lumps come in a jumble of different sizes, some of which may not be evenly charred. And its bags can contain excess dust that may block the flow of oxygen in a grill.\u003c/p>\n\u003cp>If sales figures settle a debate, then briquettes and instant light charcoal are still the favorites by far (they made up \u003ca href=\"http://www.hpba.org/statistics/barbecue-statistics/CharcoalShipments2010\">94 percent\u003c/a> of the charcoal shipped in 2012, according to the Hearth, Patio and Barbecue Association).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, lump charcoal is attracting fans, especially among backyard cooks easily sold on the word \"natural,\" which adorns nearly all of the dark brown bags filled with lump charcoal for sale. There are now more than 75 brands on the market. And there's even a small community for DIY lump charcoal.\u003c/p>\n\u003cp>According to Craig Goldwyn (aka Meathead), who runs the authoritative \u003ca href=\"http://amazingribs.com/\">Amazingribs.com: The Science of BBQ & Grilling\u003c/a>, \"I see lump charcoal as just an extension of the \u003ca href=\"http://www.npr.org/2012/09/05/160615429/what-we-know-and-dont-know-about-organic-food\">organic movement\u003c/a>. It's still a tiny sliver of the market, but it reflects on the public's desire to have less stuff in their food and their cooking.\"\u003c/p>\n\u003cp>All charcoal is essentially the same thing: wood burned with little oxygen so that all that's left is essentially carbon. But makers of lump charcoal claim it's superior because of its purity — it contains no additives like regular briquettes or lighter fluid like instant-light ones.\u003c/p>\n\u003cp>Indeed, while lump charcoal and briquettes both originate as scrap lumber, the uniform round shape of the briquette is a result of an industrial process that depends on other materials, too. (Kingsford, the biggest maker of charcoal in the U.S., is a little vague about what exactly is in its briquettes, but \u003ca href=\"http://www.kingsford.com/q-and-a/\">its website\u003c/a> mentions coal, limestone, borax and cornstarch.)\u003c/p>\n\u003cp>While breathing in too much smoke may cause \u003ca href=\"http://householdproducts.nlm.nih.gov/cgi-bin/household/brands?tbl=brands&id=3027113\">adverse health effects\u003c/a>, there isn't much evidence that the additives in the briquettes have any impact on food. What they do impact, says Meathead, is control over the cooking process.\u003c/p>\n\u003cp>\"I'm trying to teach people how to cook, and so I preach temperature. That means controlling heat is really vital, and briquettes are just a rock-solid heat source,\" he says.\u003c/p>\n\u003cp>And when it comes to flavor with smoke, Meathead \u003ca href=\"http://www.amazingribs.com/tips_and_technique/zen_of_wood.html\">writes\u003c/a>, adding small amounts of hardwood in the form of chips, chunks, pellets, logs or sawdust on top of the charcoal matters more than the charcoal itself. In other words, mesquite or hickory wood will add much more smoke flavor than mesquite or hickory charcoal.\u003c/p>\n\u003cp>Some serious grillers actually prefer cooking with logs instead of charcoal, but it's a far more challenging undertaking. That's because raw, burning wood still gives off a lot of volatile gases (that are gone once it has been reduced to charcoal).\u003c/p>\n\u003cp>\"You have a lot of die-hards who prefer the hardwood, and the thing about hardwood is that it can have a regional, cultural aspect,\" Jeff Allen, executive director of the \u003ca href=\"http://www.nbbqa.org/\">National Barbecue Association\u003c/a>, tells The Salt.\u003c/p>\n\u003cp>Allen notes that people from Georgia or Alabama are likely to prefer pecan wood because that's one of the best hardwoods they've got. Over in Kansas City, another motherland of barbecue, the forests are rich with hickory, as well as oak and apple.\u003c/p>\n\u003cp>\"When you look at the famous iconic restaurants, they're all using wood,\" says Allen. For example, \u003ca href=\"http://www.blacksbbq.com/\">Black's Barbecue\u003c/a> in Lockhart, Texas, slow-cooks its meat over 60-year-old-pits, using \u003ca href=\"http://www.blacksbbq.com/store/barbecue/whole_beef_brisket.aspx\">local oak wood\u003c/a>.\u003c/p>\n\u003cp>Grillers with access to good local wood may also be intrigued by the nascent DIY charcoal movement. Virginia Tech and the Virginia Cooperative Extension Office \u003ca href=\"http://web1.cnre.vt.edu/forestry/charcoal/documents/ValueAddedOpportunity.pdf\">have been promoting\u003c/a> homemade charcoal made with small kilns as a way to add value to wood scraps or firewood. The \"local fuel for local food\" idea has caught on at a few farmers markets in the state. (Check out this \u003ca href=\"http://www.youtube.com/watch?v=XiFHXg9o2wo\">YouTube video series\u003c/a> to see how it's done.)\u003c/p>\n\u003cp>According to Adam Downing, a Virginia extension officer, it's important to choose the right wood for the kind of cooking you want to do.\u003c/p>\n\u003cp>\"If you use pine, that would burn fast and hot — good for searing a steak,\" he says. \"But if you want a slower cook, you'll want charcoal made from a higher density wood like oak or hickory.\"\u003c/p>\n\u003cp>Downing makes his charcoal out of \u003cem>Ailanthus altissima\u003c/em>, a non-native weed tree that has invaded his property in Madison, Va. \"It's the bane of people who have it on their property, but it makes great charcoal,\" he says.\u003c/p>\n\u003cp>For the lump charcoal-obsessed who prefer to buy it, there's \u003ca href=\"http://www.nakedwhiz.com/lump.htm\">The Naked Whiz's Lump Charcoal Database\u003c/a>, which features detailed reviews of dozens of lump charcoal products. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you're after. Both briquettes and lump charcoal — aka \"natural\" hardwood charcoal — have their advantages and disadvantages.","status":"publish","parent":0,"modified":1369426892,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":979},"headData":{"title":"The Great Charcoal Debate: Briquettes Vs. Lumps? | KQED","description":"Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you're after. Both briquettes and lump charcoal — aka "natural" hardwood charcoal — have their advantages and disadvantages.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Great Charcoal Debate: Briquettes Vs. Lumps?","datePublished":"2013-05-24T20:21:32.000Z","dateModified":"2013-05-24T20:21:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"62590 http://blogs.kqed.org/bayareabites/?p=62590","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/24/the-great-charcoal-debate-briquettes-vs-lumps/","disqusTitle":"The Great Charcoal Debate: Briquettes Vs. Lumps?","nprByline":"Eliza Barclay","nprStoryId":"186434261","nprApiLink":"http://api.npr.org/query?id=186434261&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps?ft=3&f=186434261","nprRetrievedStory":"1","nprPubDate":"Fri, 24 May 2013 15:56:00 -0400","nprStoryDate":"Fri, 24 May 2013 14:34:00 -0400","nprLastModifiedDate":"Fri, 24 May 2013 15:56:34 -0400","path":"/bayareabites/62590/the-great-charcoal-debate-briquettes-vs-lumps","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62594\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/charcoal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/charcoal.jpg\" alt=\"Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food.\" width=\"624\" height=\"468\" class=\"size-full wp-image-62594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food.\u003cbr>Photo: \u003ca href=\"http://www.flickr.com/photos/ciordia/268541443/\">Andy Ciordia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps\">The Salt at NPR Food\u003c/a> (5/24/13)\u003c/p>\n\u003cp>A lot of things about grilling can ignite a fight, including the meaning of \"\u003ca href=\"http://www.amazingribs.com/BBQ_articles/barbecue_defined.html\">barbecue\u003c/a>.\" If you have a charcoal grill, the type of fuel you use is no exception, as many people are likely to discover this weekend.\u003c/p>\n\u003cp>To a newbie, the world of charcoal can be overwhelming, especially since the charcoal aisle of big box and hardware stores seems to be getting more crowded, with alluring chips and lumps of apple, cherry and even coconut wood. But the first hurdle is navigating the question: Do you use charcoal briquettes or lump charcoal, also known as \"natural\" hardwood charcoal?\u003c/p>\n\u003cp>Most polemicists on the matter can agree that there are advantages and disadvantages to each one: Briquettes burn more consistently, but they contain additives and generate more ash. Lump charcoal can burn hotter (handy if you're searing meat) and can be made with specific woods that leave a trace of their scent on food. But the lumps come in a jumble of different sizes, some of which may not be evenly charred. And its bags can contain excess dust that may block the flow of oxygen in a grill.\u003c/p>\n\u003cp>If sales figures settle a debate, then briquettes and instant light charcoal are still the favorites by far (they made up \u003ca href=\"http://www.hpba.org/statistics/barbecue-statistics/CharcoalShipments2010\">94 percent\u003c/a> of the charcoal shipped in 2012, according to the Hearth, Patio and Barbecue Association).\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>Still, lump charcoal is attracting fans, especially among backyard cooks easily sold on the word \"natural,\" which adorns nearly all of the dark brown bags filled with lump charcoal for sale. There are now more than 75 brands on the market. And there's even a small community for DIY lump charcoal.\u003c/p>\n\u003cp>According to Craig Goldwyn (aka Meathead), who runs the authoritative \u003ca href=\"http://amazingribs.com/\">Amazingribs.com: The Science of BBQ & Grilling\u003c/a>, \"I see lump charcoal as just an extension of the \u003ca href=\"http://www.npr.org/2012/09/05/160615429/what-we-know-and-dont-know-about-organic-food\">organic movement\u003c/a>. It's still a tiny sliver of the market, but it reflects on the public's desire to have less stuff in their food and their cooking.\"\u003c/p>\n\u003cp>All charcoal is essentially the same thing: wood burned with little oxygen so that all that's left is essentially carbon. But makers of lump charcoal claim it's superior because of its purity — it contains no additives like regular briquettes or lighter fluid like instant-light ones.\u003c/p>\n\u003cp>Indeed, while lump charcoal and briquettes both originate as scrap lumber, the uniform round shape of the briquette is a result of an industrial process that depends on other materials, too. (Kingsford, the biggest maker of charcoal in the U.S., is a little vague about what exactly is in its briquettes, but \u003ca href=\"http://www.kingsford.com/q-and-a/\">its website\u003c/a> mentions coal, limestone, borax and cornstarch.)\u003c/p>\n\u003cp>While breathing in too much smoke may cause \u003ca href=\"http://householdproducts.nlm.nih.gov/cgi-bin/household/brands?tbl=brands&id=3027113\">adverse health effects\u003c/a>, there isn't much evidence that the additives in the briquettes have any impact on food. What they do impact, says Meathead, is control over the cooking process.\u003c/p>\n\u003cp>\"I'm trying to teach people how to cook, and so I preach temperature. That means controlling heat is really vital, and briquettes are just a rock-solid heat source,\" he says.\u003c/p>\n\u003cp>And when it comes to flavor with smoke, Meathead \u003ca href=\"http://www.amazingribs.com/tips_and_technique/zen_of_wood.html\">writes\u003c/a>, adding small amounts of hardwood in the form of chips, chunks, pellets, logs or sawdust on top of the charcoal matters more than the charcoal itself. In other words, mesquite or hickory wood will add much more smoke flavor than mesquite or hickory charcoal.\u003c/p>\n\u003cp>Some serious grillers actually prefer cooking with logs instead of charcoal, but it's a far more challenging undertaking. That's because raw, burning wood still gives off a lot of volatile gases (that are gone once it has been reduced to charcoal).\u003c/p>\n\u003cp>\"You have a lot of die-hards who prefer the hardwood, and the thing about hardwood is that it can have a regional, cultural aspect,\" Jeff Allen, executive director of the \u003ca href=\"http://www.nbbqa.org/\">National Barbecue Association\u003c/a>, tells The Salt.\u003c/p>\n\u003cp>Allen notes that people from Georgia or Alabama are likely to prefer pecan wood because that's one of the best hardwoods they've got. Over in Kansas City, another motherland of barbecue, the forests are rich with hickory, as well as oak and apple.\u003c/p>\n\u003cp>\"When you look at the famous iconic restaurants, they're all using wood,\" says Allen. For example, \u003ca href=\"http://www.blacksbbq.com/\">Black's Barbecue\u003c/a> in Lockhart, Texas, slow-cooks its meat over 60-year-old-pits, using \u003ca href=\"http://www.blacksbbq.com/store/barbecue/whole_beef_brisket.aspx\">local oak wood\u003c/a>.\u003c/p>\n\u003cp>Grillers with access to good local wood may also be intrigued by the nascent DIY charcoal movement. Virginia Tech and the Virginia Cooperative Extension Office \u003ca href=\"http://web1.cnre.vt.edu/forestry/charcoal/documents/ValueAddedOpportunity.pdf\">have been promoting\u003c/a> homemade charcoal made with small kilns as a way to add value to wood scraps or firewood. The \"local fuel for local food\" idea has caught on at a few farmers markets in the state. (Check out this \u003ca href=\"http://www.youtube.com/watch?v=XiFHXg9o2wo\">YouTube video series\u003c/a> to see how it's done.)\u003c/p>\n\u003cp>According to Adam Downing, a Virginia extension officer, it's important to choose the right wood for the kind of cooking you want to do.\u003c/p>\n\u003cp>\"If you use pine, that would burn fast and hot — good for searing a steak,\" he says. \"But if you want a slower cook, you'll want charcoal made from a higher density wood like oak or hickory.\"\u003c/p>\n\u003cp>Downing makes his charcoal out of \u003cem>Ailanthus altissima\u003c/em>, a non-native weed tree that has invaded his property in Madison, Va. \"It's the bane of people who have it on their property, but it makes great charcoal,\" he says.\u003c/p>\n\u003cp>For the lump charcoal-obsessed who prefer to buy it, there's \u003ca href=\"http://www.nakedwhiz.com/lump.htm\">The Naked Whiz's Lump Charcoal Database\u003c/a>, which features detailed reviews of dozens of lump charcoal products. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62590/the-great-charcoal-debate-briquettes-vs-lumps","authors":["byline_bayareabites_62590"],"categories":["bayareabites_2695","bayareabites_10916"],"tags":["bayareabites_9457","bayareabites_1289","bayareabites_11763","bayareabites_11762","bayareabites_11765","bayareabites_11764","bayareabites_2198","bayareabites_218"],"featImg":"bayareabites_62594","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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