Where to Eat the Best BBQ in Sacramento.

The chimichurri is the detail regulars bring up first, an unexpected sauce pairing on an all-you-can-eat Korean spread built around bulgogi and galbi off the tabletop grill. It runs at a lower price point than much of the region's Korean AYCE competition, and the format still favors groups: order in rounds, keep the grill going, and pace the meal around the marinated cuts rather than a fixed menu.

Brisket and ribs anchor a midtown kitchen that stays open until midnight, a rarity for smoked meat in this city. Order at the bar, then find a seat among the nitro stouts and ciders on tap. The room stays lively into the late hours, making it the rare stop where a rack of ribs and a last-call beer share the same ticket.

Noodles and vegetables move through the Mongolian grill format that's kept this family-run room going for decades, the kind of standby where regulars have aged up through generations without the menu changing much. The interior shows its years, but that's beside the point for a stir-grill spot built on repeat customers and a build-your-own bowl that still delivers.

The 50/50 with brisket is the order to know here, a loaded-fries build that stacks smoked meat over a portion big enough to split. Burgers and ribs round out a menu aimed at hearty, casual dinners rather than fine points of smoke technique. Parking is limited, so weekday visits beat a crowded weekend lot.

Spam musubi and kalua pork built the following at this Natomas plate lunch counter, a rare evening option in that part of town for Hawaiian-style barbecue. It's also a proven catering operation, handling party packs for fifty without dropping quality, a detail that speaks to a kitchen built for volume as much as the daily plate lunch crowd.