Sneaky’s BBQ has been spreading its Carolina-style barbecue love to the city for seven years, but only in pop-up, one-night-stand form. Everyone must grow up at some point, though, and so Sneaky’s has settled down for good with Southpaw BBQ in the Mission. The two barbecue bastions are teaming up in a move they’re calling “a long time coming.” It’s even Facebook official.
Southpaw’s chef has moved on, and Sneaky’s Ben Thorne will be entirely in charge of the food program, serving Sneaky’s popular vinegar-based pulled pork, ribs, brisket, chicken and sides. Southpaw classics, like smoked pulled goat, gritcake and fried pickles, will remain on the menu. In a unique barbecue move, there will also be vegan mains and sides. Southpaw owners Elizabeth Wells and Zack Smith will play their parts by focusing their efforts on running the show (Wells) and on the bar program (Smith), adding barrel-aged and sour beers to the housemade brews, even more whiskeys to the 100-plus strong collection and new cocktails to the drink menu. It’s a match made in barbecue and bourbon.