Sneaky's - Bay Area BBQ

New hours!

2012-01-02T23:30:00.001-08:00

Hello, everyone. We hope you enjoyed the holidays and are remembering to write "2012" on all of your checks. We're getting back in the swing of things here at Sneaky's, which includes updating all of our web-based information. Our home bar (bar home?), Rebel, is no longer open on Mondays and Tuesdays, so our open hours will run Wednesday through Sunday.

Wednesday - Saturday: 5:00 p.m. to 10:00 p.m.
Sunday: 12:00 p.m. to 9:00 p.m.

If you are dead set on getting some Sneaky's on a Monday or Tuesday, though, consider catering or a private event. We can accommodate you in-house or on your turf, however you prefer. Contact us for more information. Additionally, from time to time, we will be opening Sneaky's early on Saturdays to accommodate events and special occasions.

That's it for now. Take care, everyone.

Brunch!

2011-10-12T12:59:00.000-07:00

Hey, everyone. We hope you're well. We're happy to say that brunch is a success, and we hope to see you in on a weekend very soon! We're making some slight amendments to our schedule, however: brunch will only be served on Sundays from here on out, and we will only be operating from our brunch menu during those hours (no lunch/dinner menu). Please adjust your plans accordingly.

Is this thing on?

2011-08-25T20:19:00.001-07:00

So much for our website, huh? It's almost like we never update this thing. Oh, wait...

Brunch is happening. Starting this weekend, we'll be opening at 10:30 a.m. on both Saturday and Sunday, offering a brand-new brunch menu. What will be on it? Some total jams, to be sure, but you'll have to come in to see what we've got. For their part, Rebel is offering some awesome drink specials on fan-favorites like mimosas and Bloody Mary's. (That never looks right. Bloody Maries? That's all kinds of wrong. Who cares? They're delicious.)

We've been open for 6 months now, and it's been a whirlwind ride. Thanks for to our faithful clientele for sticking by us, and welcome to any and all new faces.

Sneaky's

Movie Monday at Sneaky's/Rebel!

2011-04-18T16:08:00.000-07:00

We're pleased to announce the commencement of Movie Monday here at Sneaky's/Rebel! Each and every Monday will feature an awesome, classic movie on Rebel's projector and big screen, great drinks, and our killer BBQ! With any luck, we'll even be able to make some special dishes that relate to the movie. It depends on how creative we're feeling. Come on in tonight to enjoy "The Empire Strikes Back" in all of its brooding glory!

NEWS!

2011-02-28T11:34:00.000-08:00

Hello, everyone. We would like to thank you all for your interest and support over the last 2 years. We are happy to announce that we are now permanently housed inside of Rebel, located at 1760 Market Street. We are now offering dine-in, take-out, and delivery service 7 days a week. Our information and initial hours are posted below. Come on in and join us.

Sneaky's BBQ/Rebel
1760 Market Street (@ Octavia)
415.431.4200
Monday through Friday, 5:00 p.m. to 10:00 p.m.
Saturday and Sunday, 12:00 p.m. to 10:00 p.m.

Please view our menu in the left side bar.

Sneaky's BBQ at TONIC this Sunday, September 12th!!!

2010-09-09T15:26:00.000-07:00

We're pleased to invite all of you to a special Sneaky's-hosted event this Sunday at Tonic in Russian Hill (2360 Polk St.). We'll be giving out samples of BBQ and some goodies from our newest partner, San Francisco's own Hot Mess Baking.

Everything kicks off at 1pm. Come on down and meet some new folks, enjoy some great BBQ, and watch the first NFL games of the season! Be there!

Beef and Belly!

2010-07-08T14:57:00.000-07:00

Hello!!!

We're excited to debut several new items on the menu this week. First of all, pork belly! This is premium Kurobuta pork from Snake River Farms, perhaps the richest and creamiest pork we've ever had. We cut the whole belly into one-pound strips and smoke them for eight hours. Second, say hello to beef ribs, available in the full slab of approximately seven meaty ribs. Just trust us and order some.

Two announcements!!!

2010-05-03T18:18:00.000-07:00

First, the collards are back on the menu this week! It's been a few weeks since we last had them, so don't forget to round out your order with some delicious greens.

Second, pork prices are very high right now. This is a reflection of higher feed prices and increased demand as the weather improves and the economy rebounds. So we've temporarily upped our rib and pulled pork prices by $1 to offset our higher supply costs. We promise to return to our normal prices as soon as possible.

Thanks!

Back in action.

2010-04-12T23:23:00.000-07:00

We hope everyone had a pleasant couple of weeks. The Sneaky boys did some traveling domestically and abroad, and it was pretty fantastic. We're glad to be back in the Bay, though, because we missed making barbecue. The smoke will be rising over Oakland this week, and we'll be delivering Thursday, April 15th and Friday, April 16th. Here's the menu we're offering this week:

Baby Back Ribs: $22/rack ($11.50/half rack)
Spare Ribs: $30/rack ($16/half rack)

BBQ Chicken: $17/whole ($9/half)

Pulled Pork: $11/pint

Baked Beans: $7/pint

Mac and Cheese: $5/pint

Cole Slaw: $5/pint

Extra Sauce: $3/half pint

Extra Spicy Sauce: $4/half pint

Get your orders in now. We'll see you soon.

Time off.

2010-03-28T17:38:00.000-07:00

Hey, folks, it's time for a Sneaky Spring Break (Oh Ten). We're taking the next couple of weeks off to do some traveling, so be on the lookout for the next smoke to happen in mid-April. Thank you for your continued support. We look forward to seeing you again soon.

Oh, and check out the Pizza Hacker. The guy may not be legal, but he's legit.

NEWS!

2010-03-17T11:36:00.000-07:00

We're proud to introduce our newest menu items, sausage links and barbecue beans! (Check the menu on the left.)

The sausages have been around for a few weeks already, and they're a big hit. We'll be featuring them on a bi-weekly basis (more or less, as with all things Sneaky). The links we currently feature are of the kielbasa type, and word on the street is that there may be an andouille recipe in the works, as well. Keep your ear to the ground...

The beans are brand-new as of this week's smoke. We concocted the recipe in our Sneaky lab as bullets whizzed by (literally). After some tinkering, we're happy to unveil them to the public. Pinto beans meet bacon and pulled pork in a bath of sauce and spices. Yes.

Also worth noting: spare ribs are back, and on a semi-regular basis. Numbers will be limited when they're available, as these things are absolute monsters and take up a ton of space in the smoker, so be aware. These are collector's edition, for sure.

We will be taking a couple of weeks off during the end of March and the beginning of April. Also, we'll be hosting an event in the next couple of months, so keep an eye out for more information as the details are confirmed. Thank you all for your support. We hope to see you soon.

Thank you, UrbanDaddy.com.

2010-02-05T16:36:00.000-08:00

The fine folks over at UrbanDaddy.com have featured us in "The Weekender," a weekly highlight of what's going on during the most popular days of the week. You may read about us, and the other goings-on, here. Their blurb is below:

ON CUE
BBQ Deliveries for Super Bowl

Call it perfect timing, because Sneaky's—your underground BBQ delivery—just added homemade sausage links to the already great menu of baby back ribs, pulled pork, and mac and cheese by the pint. Remember, everything comes chilled, so take that into account when you set the one-hour window for your delivery time (if only the cable guy was that accommodating).

Pretty sweet. Thanks, again, to Sarah and the UrbanDaddy.com crew.

Also, thank you to everyone who has ordered thus far. We are cooking more than ever before, and we're nearly sold out. Our newest menu item, Sneaky's Sausage Links, are already gone, as is the pulled pork. Only a few ribs, chickens, and sides remain.

A Double Dose of Sneaky's

2010-02-01T14:13:00.001-08:00

We're smoking twice this week, with deliveries on Wednesday and Thursday and then again on Saturday and Sunday for the Super Bowl. Please email your orders ASAP to sneakysbbq@gmail.com.

For all of you first-timers, you'll find the menu on the left column of this site. Please include your address, phone number, and preferred delivery time (at least a one-hour window, please!) with your order.

Thanks!
Pat and Ben

2010: A Sneaky Odyssey.

2010-01-13T13:43:00.001-08:00

The smoke is rising in Oakland once more. We're back after our holiday break, and today marks the second smoke of the new year. We're back with pulled pork, ribs, chicken, the sides, and our new, spicy sauce. We've made the switch to almond wood, which we find gives the meat a subtly sweeter taste. Let us know what you think.

Hot, hot, hot.

2009-12-06T20:54:00.000-08:00

Hello, everyone. Thanks for visiting the blog. We aren't always up on posting here, but we try. We have some news:

We're now featuring our own special, awesome hot sauce (referred to on the menu as "SPICY sauce," because we're very creative). This is the first sauce variation we've rolled out to the public, and we're working on others, such as a South-Carolina-style mustard sauce. Be on the lookout.

We're happy to announce that our hot sauce is being featured at Bullitt, a new bar/restaurant by the guys who own Tonic. It's located on Polk Street in Russian Hill, between Vallejo and Bonita. They're using our hot sauce for their "Charles Manson" burger, and we must say, they chose well. It's a great burger, but make sure you order an extra side of the hot sauce, because they don't use enough. If you're in the area, stop in and try one, and let them know that Sneaky's sent you.

Deliveries this Weekend!

2009-12-02T15:17:00.000-08:00

We'll be delivering throughout the weekend, starting on Friday evening. Get your orders in now by writing sneakysbbq@gmail.com.

We'll be delivering again next weekend, but then taking some time off for the holidays...

Deliveries Friday - Sunday (Nov. 13th-15th)

2009-11-08T21:21:00.000-08:00

Sold out pretty quickly last week. We'll be on the same schedule next week, so go ahead and send your orders in for any Fri/Sat/Sun deliveries.

Introducing SNEAKY'S SPICY SAUCE

2009-11-05T15:05:00.001-08:00

After a few weeks of experimenting, we've finally added a new spicier sauce to our menu. It's made with a blend of smoked habanero and jalepeno peppers. For all you heat-seekers, this is the sauce for you. Available from now on for $4 a half-pint.

Delivering this Weekend!

2009-11-03T17:11:00.000-08:00

Just a quick update that we'll be doing our normal Friday/Saturday/Sunday deliveries this week. Send your orders to sneakysbbq@gmail.com.

Thanks!

Sneaky's News!

2009-08-05T10:02:00.000-07:00

Hello!

Sorry about the blog inactivity. We'll be delivering Thursday and Friday of this week (August 6th and 7th), but we first wanted to take a moment to explain a few menu changes here at Sneaky's.

First, we're proud to have reached an agreement on a line of all-natural pork from Hill Meat Company in Oregon. We can now certify that all of our pork is completely free of hormones and antibiotics. We're also impressed with Hill's production and processing methods. The result is a tastier and more humanely raised hog than those available from larger commercial pork producers.

However, this decision means we'll be paying a slightly higher price for our products, which will be reflected in the new menu prices. But we promise that we have only increased our prices by the same increment that we are now paying our suppliers, with no additional markup. So if we now pay $3 more for every rack of ribs, you'll only pay $3 more next time you order a rack.

A few other changes as well. We'll be selling all our sides in uniform full-pint sizes (previously we sold cole slaw and collards in half-pint sizes). As you'll notice, the full-pint prices are a slightly better deal than the half pints.
And we're now offering side orders of sauce for purchase. You'll still get the complimentary small cups of sauce with each order, but now you can buy extra (it keeps in the fridge for a week!).

The Menu:

Baby Back Ribs $22/rack ($11.50/half)
Pulled Pork (Pint) $11
Collard Greens (Pint) $7
Sweet Potatoes (Pint) $6
Mac and Cheese (Pint) $5
Cole Slaw (Pint) $5
Extra Sauce (Half Pint) $3

Thanks!