San Francisco’s Home of the CatHead Biscuit!

January 2013 marks the 1^st year anniversary for CatHead’s BBQ. My wife Pam & I remember the first day like it was yesterday. We didn’t know what to expect with being the replacement for Big Nates BBQ. When we opened, we were immediately surprised by the love from our new customers and neighborhood. We knew that we had something special.

To put our year into perspective, we have made over 10,000 CatHead Biscuits, 35,000 mini CatHead Biscuits, 5 tons of Coca-Cola Smoked Brisket and 5100 Slabs of Ribs.

CatHead’s BBQ would like to commemorate this occasion by throwing a customer appreciation party on Saturday January 26^th. The event starts at noon and goes till 5pm. We will be giving away sliders and prizes throughout the day. Also, we will be introducing the CatHead’s BBQ Biscuit Challenge, where participants will give it their best to become an official “biscuiteater”. The Challenge starts at 3pm. Come by the restaurant to sign up before the 26th, we only have a few more slots open.  

We are looking forward to seeing everyone on Saturday January 26^th.

Thank you,

Pam & Richard Park

CatHead’s BBQ

6 months in and going strong.

We are super happy about our progress. We are learning the smokers and getting all our systems in  place. We are going into escrow in a couple of weeks, once that is complete we're going for a beer & wine license. Pam & I are getting married next Sunday and then heading back to Michigan for the week. CatHead's BBQ will be closed on Sunday July 22nd-24th.

CatHead biscuits are catchin' on

At first we were worried how folks would take our name. We knew that we would be explaining our name til the cow's came home. After four and a half years of doing our thing, people are catchin' on to CatHead biscuits. Who doesn't like a warm, fluffy, flaky buttery biscuit that's as big as a cat head and is served with some honey butter & pepper jelly??? Since opening in January we have produced nearly 1500 CatHead biscuits and over 9000 mini CatHead biscuits.

A huge Thank you!

It's simply amazing how busy we are. We cannot believe how many people are coming in to eat.  We feel like we are converting droves of Big Nate's loyal customers. All we can say is THANK YOU!!! to all who have supported us.

A new era begins

As of April 2012 founding CatHead's BBQ member Greg Kinyon has decided to explore the food world by traveling and working abroad for the next few years. As such, he unfortunately will no longer be a partner in CatHead's BBQ. Pam Schafer & Richard Park are saddened that their friend and business partner is moving on but look forward to soldiering on without him.

CatHead's BBQ was founded in 2008 shortly after Greg, Pam & Richard met at the California Culinary Academy. Based on America's rural cuisines, CatHead's BBQ strides to make homestyle food using seasonal ingredients. Our signature dishes, Slow Smoked Pulled Pork, Maker's Mark Mushrooms and Sweet Tea BBQ Chicken, prove our dedication to the art of smoking & grilling. Our sauces add the right touch of flavor toeach plate without overpowering and taking away the essence of each dish.

While Greg was an important member of the CatHead's BBQ operation, Pam & Richard will continue to develop new recipes and provide wholesome food based on the company's original principals.

Please check our website for updates to our menu and on upcoming events.

Settling in!!

We are settling in our new home here. The neighborhood is extremely kind and welcoming. We are learning so much about cooking with these custom built pits. They are alike but cook differently. I've discovered my new cologne "Smoke". We're gonna knock off our training wheels this week and start putting out some daily specials. Today we have a Smoked Beef Brisket Pot Pie. For the 49er's game we are gonna have some Sweet Tea Chicken wings. Come by, watch the game and EAT!! 

Big Nate's out CatHead's BBQ's in!!

Merry xmas to us!! 

We are taking over the Big Nate's BBQ space. We are giving it a much needed facelift. Our good friends Eric Peterson & Brian Hill are taking the lead on the remodel. A big thanks to everyone else who is helping us. We are hoping to open the doors for business on Wednesday Jan. 4th.