An award-winning writer, Burrell joined the Bay Area News Group staff in 2000. Hours: Mon-Sat 10:30am-12am; Sun 10:30am-9pm With a grandiose name like Willingham’s World Champion BBQ, you’d expect a Las Vegas style production, with neon, fireworks, skydivers — goodness knows what else! You’ll find ribs, brisket, chicken, pork, links and all of Reddick’s cult fave appetizers and sides, including burnt ends (twice-smoked fatty brisket), smoky beans, meat-laced mac ‘n’ cheese and the humorously named wolf turds (they’re bacon-wrapped jalapenos stuffed with housemade sausage and cream cheese, then smoked). The L&L Hawaiian Barbecue chain was born in Honolulu back in 1976. You’re supposed to cook the food over a smoky fire, not the restaurant! Kim Tar BBQ, San Jose Owner Ryan Farr has parlayed his success across the bridge: A new Oakland spinoff opened last week. The choices are limited. Since then, I’ve tried my luck with avocado wood and citrus wood, both of which worked nicely. The results taste like serious barbecue, while the sides add unexpected fun and Hawaiian flair. A plate of burnt ends ($13) comes with a side, and it’s tough to resist crispy-gooey fried mac and cheese balls. Tastebuds BBQ, Tracy, Get Morning Report and other email newsletters. Chungdam serves Korean barbecue in a modern and sophisticated environment, making it a popular destination for celebrations. John left us at the age of 80, back in 2013. 7 awesome Bay Area things to do this weekend Several local restaurants prepare must-try versions that are perfect for takeout and delivery. (Bay Area News Group File) Details: Locations in Petaluma, Walnut Creek and Sacramento, but this is the best one — 2300 First St., Livermore; www.saucedbbqandspirits.com . ... BBQ Hut is a spiffy-clean operation with a “low and slow” cooking motto. My attitude towards ribs has long been — if they’re in front of me, and they’re properly tender, I’ll eat them all. 1550 Rosecrans Ave., Manhattan Beach; 310-643-7211, www.hillstone.com/houstons. “We are honored to have this title for 2019 and will continue to bring the heat with our barbecue.”. Order: Steer clear of the pulled pork and chicken, which can be dry, and instead choose the obvious. But I make a fine order of ribs — both beef and pork, a decent brisket, some reputable chicken, a worthwhile salmon and a good trout. “We’re passionate about the quality of the food and serving people,” said owner-grill master Kenneth Mays, son-in-law of founder and namesake, Jon Jon Erwin, who is now 83. Sauced BBQ & Spirits is tucked inside the former Pyramid Brewing location in Walnut Creek. The pork ribs make me glad I’ve got all my teeth, and that they’re well anchored; it’s a dish you’ll want to gnaw on till there’s nothing left. Email mreats@aol.com. Beyond the quality of the meat, and the care with which the pitman works the fires of the great brick oven, and the nature of the wood used to flavor the smoke, beyond all that is the sauce, which often comes in two forms. And those of us who live for barbecue, do not as a rule worry about diets. This is craft barbecue. They’re as nice to look at as they are to eat. She was right — it had me sweating, gasping and making strange noises for hours afterward. No matter the location, odds are good that a whole pig is somewhere in the vicinity, slowly cooking over low heat. Whether you're looking for smoked brisket or perfectly done ribs, we've got you covered. The brisket comes in at a close second, and both have a deep smoky char that steers the overall taste. As you might hope with the restaurant name, multiple kinds of pickles are available as sides. This newish Santa Clara barbecue spot is know for smoking some of the best beef brisket and tri-tip in the South Bay, as well as for over-the-top sides like its oxtail poutine tater tots. Mon., 11:30 a.m. to 11 p.m. And by shop owner Phil Bae, who’s been cooking ’que for most of this century, and who trained in Memphis in the Willingham Way. We are besotted with this barbecue joint, from the incredible aroma that hits you out in the parking lot — thanks to the giant smokers working their magic — to the tri-tip, brisket and other sweetly smoky, mouthwatering fare. The whole menu! And then, there are the combos, pre-set, which give you an idea of the extent of the catering available. Related Articles But if there’s one place in the Bay Area that, over time, has come close to nailing each, it’s Everett and Jones.