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I had a tasty bbq chicken slider with a tamarind bbq sauce and pickled purple cabbage at the Pinky's Kitchen truck that's now parked in Wallingford. Haven't tried their more traditional offerings, and am not that familiar with what would be "od/authentic Southern BBQ" to your tastes but perhaps another Hound has tried it and could report back?
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re: Brunhilde
I'm not a traditional southern BBQ expert but I do LOVE it - and I LOVE Pinky's Kitchen. Have tried every meat and love their pulled pork and tamarind bbq sauce. The mac and cheese is fabulous and the coleslaw isn't over dressed with a delish citrusy sauce. Their homemade potato chips are great. If you can't tell I love this place and so does my husband.
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I can't believe no one else has mentioned this place. (maybe I missed it) We used to go here all the time when I worked in Renton. Texas Style BBQ, meat is so tender. I haven't tried anything else besides the brisket - because I thought it was that good. My friends love it, co-workers love it... pretty tasty.
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Cedar River Smoke House
304 Wells Ave S, Renton, WA 98057 -
Just wanted to let people know that Ballard is currently experiencing a BBQ boom. In the last couple months, there are two new places.
Bitterroot is on Ballard ave and, despite some issues with timing of my order (comped a drink and dessert), has a pretty mean brisket, greens, grits, and I like the baby back ribs my wife had.
I've also been a couple times to the Boar's nest. Real nice guys, smaller place, a couple TVs. I liked the pulled pork (brisket not as tender as I like) and a bunch of good sides.
RoRo's is moving into the old Zestos at 65th and 15th. Never been to their other locations.
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re: BallardFoodie
boar's nest is currently my favorite place for bbq! great people, great service, and good food! the ribs and pulled pork were delicious :) and i'm a sauce gal and they do a good job on their different regional varieties. don't miss the fried mac and cheese there~!
excited to try bitterroot!
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Hi all, I grew up in Kansas City, so yes i am a bbq snob. I have not found any great bbq in seattle. anywhere. But, I'm told it's because in King and Pierce co. the air quality rules dont allow a brick pit bbq like they have back east. so, commercial restaurants use electric smokers, and you just cant get a good bbq flavor from a smoker, thats why they all bury the meat in sauce, to try to make up for the fact its not bbq. however, if you go down to thurston co. or maybe north to snohomish co. you might find something there. I've been to Olympia and there are a couple there that are'nt bad. Southbay Dickerson's BBQ and Ranch House BBq near Shelton. neither are bad at all.
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Have eaten and cooked a lot of Samoan barbecue in Seattle! Local Samoan Churches have "Luau" or "Malamalama" that are events open to the public with lots of eating.
Barbecued pulled pork is always a big hit, and sometimes (If you're very lucky) you can find someone who actually manages to bury a whole pig underground. (Nothing like it)
The sides aren't what you come to expect from Southern Barbecue, they include white rice, very green bananas baked or boiled (surprisingly good) and chicken. They also include baked big taro.
The home-grilled chicken often seems to have been cooked over too hot a fire, so the outside might be charred and the inside undone so be careful. You wouldn't give any kind of criticism to any of these folks!
Sometimes individuals have fund-raisers where they advertize that they're cooking and selling plates, and take orders over the internet.
Have also been to Bosnian barbecues, where space is rented in Sammamish Park or at someone's home and they roast whole lambs on spits and serve Bosnian barbecue.
I can't invite anyone to these barbecues because of the danger of bringing the wrong Bosnians! (Politics can be so tiresome!) Nerves are still raw in the Bosnian communities here and their barbecues are generally closed to outsiders. :-( -
Dang...nobody has mentioned Carolina Smoke in Bothell? The brisket is INCREDIBLE. Great pulled pork. Several types of BBQ sauce...all of which are fantastic. Smoked mac & cheese...collard greens...
Oh...and the best corn bread I've ever had hands down.
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Carolina Smoke
23806 Bothell Everett Hwy, Bothell, WA 98021›6 Replies-
re: lucasaevans
Based on this post and your other one, I went right out and tried Carolina Smoke last night, but was pretty disappointed. Details are here:
http://chowhound.chow.com/topics/679454
So today I went out to where Greg's used to be located -- it's been closed for years now, replaced by a succession of joints -- and found that the place is now called Rainin' Ribs. It's been there for about a year and a half and has been mentioned in other threads but not, so far, in this one. The ridiculously young kid who runs the joint (he's 23 or 24 -- I could barely see him behind the huge stacks of hardwood logs and the massive smokers he says he built himself) says they use Apple, Cherry and a bit of Alder and smoke their Brisket for 17 hours.
Overall I was impressed. Was it slap-your-mammy good, as good as the best you can get in the south? No, but it was certainly respectable. The Spare ribs were moist, meaty and very smoky, and thankfully (to my mind, at least) still had the rib tips on (i.e. were *not* trimmed St. Louis style). Brisket was moist if not juicy, with a pronounced smoke ring at least 1/2" deep and a smoky flavor to match. Pulled pork was mildly smoky but nicely seasoned and was still moist, and tasted as if it had been lightly tossed in a little vinegar, perhaps. Perhaps not.
They have three sauces: House, Sweet and Voodoo. All are tomato based. The house is a very nice balance of tangy and spicy (but not hot) with a touch of sweetness to balance it out. The Sweet sauce, as you'd expect, adds a significant honey/molasses flavor but doesn't overwhelm. Definitely sweet but not candy. And the Voodoo packs a wallop without punishing you.
The sides I tried were pretty good as well. Cole slaw needed more tang, I thought, but the beans were very good -- packed with cumin and spice and nice chewy pieces of brisket, onion and carrot, if I identified them correctly. And the collard greens were remarkable: perfectly cooked in a slightly vinegary "likker" with the requisite bacon and a surprisingly spicy kick at the finish. I want more right now.
Really an admirable showing for anywhere. Considering it's a kid in Seattle, even better. I'm going back for sure.
http://www.raininribs.com/Home_Page.html
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Rainin' Ribs
15030 Bothell Way NE, Lake Forest Park, WA 98155-
re: acgold7
This was Skyler, who spent a year after college in Australia. Much the best is to ask him for this story, as I will surely goof it up, but I think he lived that year with a host who smoked meats. That smoke ring in the brisket - oh yeah. He'll love to show off that primo smoker, too.
Good greens, inconsistent hush-puppies can be straight-up Alabama (or not).
I did not ask him how.where he learnt to do greens (please tel us if you learn it) but they are good.
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re: lucasaevans
A friend and I had lunch a few days ago at Carolina Smoke and were beyond disappointed. We both had pulled pork sandwiches and potato salad for about $9. The pork was dry with no flavor and the potato salad tasted like Reisers though the server claimed it is homemade. I had to drown the sandwich in the sauces on the table just to get any flavor on the sandwich. Probably should have tried something else but all other lunches were over $14 for a sandwich! Don't think I can go back even to try the "incredible brisket".
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Carolina Smoke
23806 Bothell Everett Hwy, Bothell, WA 98021-
re: nwhophead
Mixed feelings to see someone else's experience parallels mine (my write-up is linked to above). I was hoping I'd hit them on a bad day. I've still got leftover pork and brisket in the fridge -- can't bring myself to eat it but can't bear to throw it away either.
Really want to support a nice local business, and not just because I'm desperate for good BBQ wihtout having to spend a day doing it myself and making enough to feed an entire army.
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Nobody mentions Roro in Freemont? Been there twice and thought the BBQ and sides were really good. Looks like they have a second location in Wallingford too but haven't been to that one. The Freemont one is tiny, not much seating and was packed on the weekend we went. Worth the wait though.
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re: nwhophead
We visited Roro on 15th (was Zesto) recently and came away convinced that we'd eat there every day, if we were in high-school across the street, but just the sides. We loved the cornbread - moist, with a mysteriously subdued sweetness, good tooth, corny, caramelized, nice. Garlic mashed potatoes, fries, and mac & cheese were a good value and substantial.
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Great BBQ at a new place in Arlington, WA called Moosecreek BBQ, 3617 - 172nd ST NE SUITE 5
ARLINGTON, WA 98223, 360-651-2523. Sandwiches are pricey but huge. Never thought I could split a BBQ sandwich and be full! They do close early if they run out of meat, so call first if you are coming from out of the neighborhood. www.moosecreekbbq.com.›1 Reply -
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paulj
Jul 3, 2009 06:16 PM
Article in Seattle PI on local BBQ author and owner, Julie Reinhardt (Ballard's Smoking Pete's BBQ). Most of the comments relate to home BBQ:
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Not in Seattle proper. For a kid who grew up in Texas Hill Country I now know that you have to get out into the country, namely the city of Granite Falls WA to get what you and I deserve. Hit BODACIOUS BBQ in downtown Granite Falls. This place is awesome. I ate my way there...Burney Bros-Lake Forest Park, Wicked Rack-Lk. Stevens, Three Pigs-Snohomish, Rhodies-Seattle, Big Easy-Everett, Stickey Fingers and MO's- Marysville, The really lame one in the old Everett train depot building run by an equally lame proprietor that thinks his BBQ sauce is outstanding-Give me Kraft from the bottle instead, Pecos Pit-Seattle, Mother Willoughby's-Seattle, Jones BBQ, Pecos and Jones are honorable mention, but the othersl listed are lousy. Mike and Sharon Doyle have been in business in Granite Falls in a small comfortable restaurant setting for 5 years now carefully preparing the best Q in this area. I eat there about twice a month a 30 mile drive round trip for me. Mike has a "Peter Klose" pit manufactured in Houston, TX and is a graduate of a famous pitmaster school. The finished product in the form of the best pork ribs, mouth watering chicken, hot links, pulled pork and brisket you have ever tasted is the result. This is Q that is so good, that you need not add ANY BBQ sauce for fear of ruining the awesome smokey flavors. I add some on the side just for grins, but use it sparingly. His sides are outstanding too. The cherry on top is "Prime Rib Sunday" though. It only happens about once per month (Get on the Email list to know the schedule) and is the finest smoked to perfection Prime Rib that you will ever sink you teeth into. Call them first before you drive there, as often in the summer they are catering large crowds of hungry Q fans. They have take out too, are open Wed thru Sunday and close at 8 PM or when the food runs out. You want good Q? Go see Pit Master Mike, the drive home will have you shaking your head as to why you ever went anywhere else but here. 360-691-5007.
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re: HunterFisher
Here's what you all are looking for. It's call R&L BBQ. Up on Yesler. Find it here: http://seattle.citysearch.com/profile...
Best BBQ in Seattle.
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re: blackjsus
I wholeheartedly agree!!! R&L is the best by FAR! I've never had a bad "Q" there and I think the quality of meat is among the best I've had. Home stuffed links, tasty greens and top it all off with a giant slice of sweet potato pie. I used to live in Ballard and would drive all the way to R&L because I got a hankering that nothing else could remedy.
The only other Q I do in a pinch is Frontier Room - their chili rocks!!!
Just my &0.02
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re: HunterFisher
Coming from GA, this stuff was a HUGE disappointment. The beans came from a can. The coleslaw wasn't hand cut and was basically tasteless. The pork did NOT have the flavor of smoke. The ribs were tough and had no smoke ring.
Basically, so far, the only BBQ that has been worth buying so far has been Rhodies in Marysville...his pork TASTES like it was smoked...Also there is a new smokery in Smoke Point that does brisket worthy of the state of Texas. There pork isn't done long enough. Not worthy, but the brisket is yummy.-----
Bodacious Bbq
402 W Stanley St, Granite Falls, WA 98252 -
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I found Wicked Rack Bar-B-Que in Lake Stevens and it's FANTASTIC!. Look for the Hertz Rentals and Wicked Rack is in the same complex across from the gas station.
Website is: http://www.wickedrackbbq.com
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The best bbq in seattle just closed this week. Rhodie's, a hole-in-the wall takeout attached to a gas station at Denny & Broad. Their pulled pork was the best I've ever tasted, and I've been everywhere. Rich and complex, many different flavors jockey for position but ultimately blend harmoniously for barbecue bliss. Their beans are also superb but can be a touch heavy on the molasses. For what it's worth, they won 'Best Seattle BBQ' at the Bite the last two years, beating out the mighty (and overrated) Jones. I wish I'd found this site earlier to convince folks to check it out---maybe they could have stayed in business. They still have a place in North Bend though.
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Jones is closing up shop in the Crossroads Mall. I was sad to hear that they are giving up on the Eastside.
It seems that Burney Bros. BBQ is taking over the spot. They presently have a location in the mall at Bothel Way and Ballinger. I tried them based on one of the posts here and was not impressed. I got the brisket and the BBQ pork (pulled?). Altho both were moist and tasty, neither had much of a smoky taste and NO smoke ring on either meat. The brisket was absolutely lean - how it stayed moist is a mystery to me. Their sauces also disappointed. The mild was just sweet and the hot was only slightly spicier.
All in all, I'd say that the Eastside loses in this trade.›3 Replies-
re: kirkj
i second everything you say! burneys in my book doesn't qualify as bbq. it's cooked(smoked?)meat slopped in sauce. i wouldn't feed my dog with it. they will die a fast death taking over in the jones space. my wife and i are at crossroads quite regularly and jones is usually busy-too bad.
my opinion still is that the only decent bbq on the eastside proper is at texas smokehouse bbq in woodinville but even they are hit and miss.-
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re: bighound
Just got back from an accidental encounter with Burney's at Lake Forest Park Towne (sic) Center. Pulled pork was served with sauce on the side, which I appreciated and which let me taste the smoke. Not much, byt something, at least. Not a bad start, but the slippage commenced immediately. Brisket was more smoke-free than a Seattle tavern and not flavorful, though with a good texture. On the side was "Texas Chili," made by ruining some of that perfectly acceptable pulled pork with a fistful of supermarket canned chili powder and what I believe to have been a hard shake of Worcestershire sauce. Too bad on so many counts. Oops, I just remembered the "not link." Forget it (I did not know oscar meyer made "hot" links) .
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I'll second the R & L Home of Good BBQ on Yesler. It always amazes me that no one seems to know about this Mom and Pop (they are they only ones I ever see there). The "Home" as we call it has the best brisket in Seattle hands down. I get the brisket dinner with hot BBQ sauce (it's actually hot) with a side of hot sauce so that I can dip my brisket sammies (they give you a couple slices of wonder bread to make brisket tacos with) in. I'm a beans man myself, but i've heard good things about their potato salad. Try the sweet potato pie, too.
Hot tip: Get the bits and pieces for you dog. The last time we were there we the "small" and she brought out a 10 pound box of dried out ends/bones of various cuts of meats. My dog hasn't been the same since. It was like 3 bucks.
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In the summer, I like to go to Pecos Pit BBQ for BBQ Sandwichs. They are the best, gooey, sloppy and yummy. It is on 1st Avenue South (just north of Starbucks Corporate, on the other side of 1st) . . . parking can be a pain around noon, so go a liitle early or a little late. Only outdoor seating.
Don't know their weekend hours, if any as I am always there on week days.
Pecos Pit BBQ
Neighborhood: SODO
2260 1st Ave S
Seattle, WA 98134›1 Reply -
I notice that nobody has mentioned Floyd's in lower Queen Anne. I was very disappointed with the ribs - low on smoke, not very tender. I wouldn't return.
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re: chimaychimaynot
People looking for some good Tennisse/ Texas bbq try Burney Brothers BBQ! Its amazing! This little place has everything you can think of. Tender brisket juicy pork, chicken and turkey, spicy hot links, down to the best giant stuffed potatoes and homemade texas meat chili. They even have these cute little loafes of cornbread. In my opinion best bbq in washington! And Iv been to a lot of them! I highly recomend trying it out next time your in the Lake Forest Park area! Or wait till May, they are opening a new location in Crossroads!
Purrrdy Dang Good!
17171 Bothell Way NE
Lake Forest Park, Wa. 98155Phone - 206-417-6200
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re: mics
I love Stickey Fingers BBQ. It is located next to subway a block north of 88th street. They have the most tender ribs ever. I am a huge sauce person, but there food doesn't need it. It is owned by a guy named Kelly Jermyn who has a long family history of bbq and bbq competitions. They have pork, brisket, kielbasa, chicken, and ribs. In order to get ribs fresh off the smoker go after 5. try the New York Kielbasa sandwhich it is so good.
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re: TinkFreak
Yet again we have somone trying to pass meat loaded down with overly sweet, probably bottled BBQ sauce as "BBQ", to an unsuspecting local population who have never had the real thing. This stuff doesn't even TOUCH real BBQ.
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Stickey Fingers Bbq
9214 State Ave Ste C, Marysville, WA 98270
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Freida
May 17, 2007 03:22 PM
Don't any of you get up to Everett? The Depot Smokehouse (by the depot, surprise) is really awesome - big hunks of falling-apart tender meat, great beans and coleslaw. The only things I don't like about it is the cornbread is sweeter than I like it and he doesn't do collard greens - but then, no-one else does around here, either.
The OK Corral is good, too, except that I'm not a big Kool-Aid fan, and there wasn't a single other thing to drink. Great hushpuppies, though.
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re: Freida
fiddlerose2
May 19, 2007 02:38 PM
I tried the OK a couple of years ago. The ribs were very tough, poorly and unevenly cooked and not very flavorful. The side dishes were simply worn out and old with little flavor, funky presentation and pretty sad. (They had corn on the cob that day; cattle feed corn.)
I enjoyed watching the pit person taking a rack of ribs off the grill and leave them on the fence to cool. Yep a bit of paint and flies sure helped my appetite. I also didn't like the Kool-Aid in the mason jar to drink. All in all it seemed very hoky with some sad grill work and stale side dishes. Seattle has much better to offer.
The ribs in the photo below are my own done on a texas hibachi
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re: idkwid
Charles
Dec 8, 2007 07:21 PM
I’ve gotten food from there a couple of times, no seating except a outdoor picnic table (brrrrr) I really enjoyed the pork as well as the chicken. They serve the sauce on the side which is nice cuz you can control how much and really taste the pig.
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fiddlerose2
May 17, 2007 10:09 AM
I've got to respont to the idea that Seattle is a terrible place for BBQ. There are a few places that would compete in parts of the great southern states.
Roy's is a great choice for BBQ in Seattle or even ,dare I say, in the hill country of Texas. We recently had a brisket sandwich and the Carolina gold. Both had the perfect white bread rolls from the Columbia City Bakery.(Sure beats the Texas traditional wonder bread.) The brisket was correctly sliced, tender, but not mushy due to the use of the Texas crutch - aluminum foil. I'd have liked a more pronounced smoke ring on the meat, but this is Seattle. The Carolina pulled pork is a 10 out of 10, It's that good. The cole slaw is an excellent home style with long slices of cabbage. Roy's also serves beer which beats half of Texas with its dry counties.
I also enjoy Jones' ribs when they're having a good day.They're around the corner from Roy's so Columbia City is like being in Lockhart. And the BBQ joint in Granite Falls is superb as well.
I'd say the scene has changed remarkably from 10 or 15 years ago when Seattle was a bbq wasteland.›1 Reply-
re: fiddlerose2
fiddlerose2
May 21, 2007 01:46 PM
Addendum to above. We just tried Pig Iron BBQ today and had their brisket. Not bad for low roast brisket like grandma made, but it wasn't BBQ. No smoke ring, dry (which means they trim too much fat off) and little flavor. The presentation was ok and I appreciate the side sauces. Bread was stale, beans were texas style doctored canned beans. Cole slaw was good; rough cut with a tangy cream sauce.
Perhaps people like their booze and beer selection plus their staff with tatoos and piercings, but that's still not what bbq is about.
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My best friend, a fine dining chef, and myself have a soft spot for Q. We spent last summer trying all the Q in the city. I'm sure we missed one or two, but not many. We dove into the crumbling downtown suburbs, the highway strip malls and everywhere we found Q offered. We were almost always disappointed. The ONLY Q worthwhile in this city is The Pig Iron, in a funky old house in the middle of the industrial area of 1st Ave. S., everything is so damn good there. I even love the jailhouse tins you eat off and the endless selection of old fashioned sodas. Otherwise, you can get great cuban sandwiches at Paseo in Fremont, it's close to bbq and you'll feel like you need to be hosed down after you eat one. Mmmmmmm.
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C'mon, people! Have you never heard of Roy's in Columbia City? Great pulled pork sandwiches. Try the Georgia Gold (pulled pork with mustard BBQ sauce) - yummy.
The place is tiny, with only 3-4 tables,so if there's no place to sit it's wrth the wait or great for take out.
4903 1/2 Ranier Ave. S
206.723.ROYS›1 Reply -
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Try Kau Kau's in the International District. It has BBQ Pork, Duck, Ribs that taste nothing like the regular BBQ you get at Chinese restaurants. It's amazing. They have it all hanging in the window so you can see from outside how great it looks.
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re: stacykz
along these lines, for a slightly different take on bbq pork ribs, try the wild boar ribs (from Texas) grilled to order at Joule...for those who like their ribs juicy/moist, as opposed to crispy/burnt...the boar is darker and richer tasting than the usual pig (their marinade and rub may have something to do with this also, of course)
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re: stacykz
Best Chinese BBQ in Seattle. (probably the whole state!) Forget that dry disgusting BBQ pork from the Chinese restaurants. Kau Kau has flavorful and juicy BBQ pork that is the best I've ever had.
Ger your food to go. I'm not a huge fan of their restaurant menu. (or else they would have received 5 stars from me)-----
Kau Kau Barbeque Market
656 S King St, Seattle, WA 98104
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dagoose
Jan 17, 2007 09:56 PM
As I got further and further down this, I was beginning to wonder why no one had mentioned OK Corral...unfortunately I couldn't remember the name of the restaurant, just that the owner, Otis, is the most fantastic guy ever. He barely has a menu, you just kind of walk in and ask him for some food.
He also has done some catering for events for us (I don't know if this was as a favor to my family or if he does it as a business) but it was always a huge hit for beach picnic parties and the such!
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Gabby's Q, in the alley between the nail shop and the Beachcomber Tavern in Skyway, (12600 block of Renton Avenue South)maybe the best barbecue in the area. It's takeout only, and the area is less than inviting, but a true chowhound would risk gunshots for good ribs, no?
The owner is from Alabama, and the ribs and pulled pork are tender and smoky. The coleslaw is very unusual, almost a sauerkraut-coleslaw spicy hybrid.›1 Reply-
re: ira
Ira, I have to agree with Landguy. I just got back from a Dallas trip where I ate at Sammy's BBQ. (30 minutes after getting off the plane.) There's no "Q" in the Pacific Northwest that compares. But since my favorite Tacoma Mexican place has 5 police locks on the doors, bars on the windows and extra drive through patrols, I have to assume, therefore, that Gabby's might be worth checking out.
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I've been out here for 2 1/2 years and have been trying desparately to find decent Q. I'd be willing to drive out to Granite Falls if they are even half the place that's in my hometown in Iowa.
I'm used to good Louisiana/Texas style delicious barbeque and everyone out here thinks that it needs to be candied pork stewing in sauce all day.
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My vote goes for Bodacious BBQ in Granite Falls. I have always contended that good BBQ should stand alone without any sauce, and that's the end product at Bodacious. The rub they use on the ribs gives a nice hot spice to them. Cut into them, you can see the smoke layer into the meat. My favorite by far is the pulled pork. Sides are great, prices reasonable. They have catered a friend's party and we have eaten there after many sporting clays shoots at the GF Sportsman's Club. It's a stretch from Seattle Metro, but if you are out hiking Pilchuck or farther, stop in, you will be surprised
Bodacious Barbecue
402 East Stanley - Granite Falls 98252
360-691-5007›1 Reply-
re: urika
Sorry. I have been there. Their meat is stringy with no noticable smoke flavor. The sides? Right out of a bag or can. As a Southerner moved to the PNW, Bodacious is yet another so-called BBQ that passes its food off as BBQ to the largely unsuspecting locals.
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Bodacious Bbq
402 W Stanley St, Granite Falls, WA 98252
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What about R & L on Yesler?
Although I'm posting from out of town, having leftt Seattle in '96, but I lived in the CD and we used to enjoy R & L, also Catfish Corner, Thompson's Point of View and Sam's Super Burger. The General Barbeque was good too. And although it's not barbecue, there's always Ezell's chicken.
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Cynsa
Aug 9, 2006 09:03 AM
What do Seattle 'hounds think of this BBQ?
Longhorn BBQ in Pioneer Square:
103 1st Avenue, Seattle, 98104. The phone number is 206-341-9696.We're on our way to a family reunion and will pick up BBQ on Saturday.
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re: sally
OMG HELL no! Pete's is barely OK at BEST! Not to mention, the stoned crew gave me something like grease trap oil when I asked for some kind of chile sauce or hot sauce. I told the owner about it and he didn't do shit. I offered to send him the "sauce" and he didn't even reply. Bad BBQ with even worse service. You know it's bad if there's never a line. I've only ever seen "a few" people in there at once.
I'd hit the Frontier Room all day long before I could even be talked into having to go into Pete's ever again.
R&L is hands down the best and I've eaten at every place in king county that puts smoke on meat. 18th & Yesler can't be beat!
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i second the rec for greg's. pretty good. jones/willies/pecos-avoid at all costs. i have heard great things a bout a small shack spot on lake city way just south of ne 80th. haven't tried yet. the best bbq choices in the puget sound region imo are branks in sumner, depot cafe and smokehouse in everett, or texas smokehouse bbq in woodinville. in addition to the bbq, all three have great homemade potato salad. you can thank me later.
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re: bighound
knowspicker
Dec 11, 2007 07:50 AM
That's Willie's BBQ on Lake City Way. It's not really that good. It's about average for Seattle.
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Anybody tried the new BBQ place downtown under "Happy Plaza," home of Cafe Zum Zum and Happy Teriyaki?
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re: not the bad Steve
Replying to my own:
I went yesterday. It's (inexplicably, but for being on Madison Street) called Mad Oven BBQ. Sauce is good and tomato-ey, but kind of bitter for my taste--I prefer sweeter, more along the lines of Pecos.
Sandwiches are big, but I wasn't a fan of the meat: chicken breast was a little too chewy, and beef brisket was pulled and stringy (?!?!).
I doubt I'll be back.
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Okay, Q-hounds, y'all are looking in the wrong place. You need to head north, just beyond the Seattle city limits in Lake Forest Park. Upon the recommendation of a friend I stopped at a place called Greg's Roadhouse BBQ. It's tucked behind an espresso stand on Lake City Way (actually called Bothell Way in that part of town). I ordered a beef brisket sandwich and it was heavenly. A generous portion of real, wood-smoked brisket (cut and trimmed to order) on a sesame seed bun topped with a tasty, reminiscent of sloppy-joe, sauce. Not too sweet -- the way I like it. Because I need a bit more fire I asked for a side of their "hot" version. My-oh-my, sphincter-on-fire, it was good! A little bit goes a long way, so be forewarned. Those who like it hot will love that sauce.
I have not yet had the opportunity to check out his other offerings (ribs, pulled pork, chicken, hot links, even a stuffed potato), but I'll be back. I'm curious to hear from other Q-hounds what they think of this place. For the record, his BBQ is Kansas City style.
Greg's Roadhouse BBQ
15030 Bothell Way
Lake Forest Park, WA -
There is a decent spot on Front Street in Issaquah as well, but due to a terrible case of alcoholzeimer's I can't remember the name. It's definitely white folk's barbecue, but they have a really beautiful smoked brisket, sauces are pretty good.
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re: mchang
Wildfire has actually been gone for probably a year now, I believe the BBQ Wanda is referring to is Stan's BBQ - which would be my recommendation to others on this board seeking good BBQ. Although I must say that I'm more of a Pulled Pork and brisket fan than Ribs - so I can't really speak to their ribs.
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Try Pig Iron BBQ in Sodo/Georgetown area, my gf who used to live in Texas said it is just like the places down there and I really really enjoyed it. Plus, they have Shiner Bock beer on tap...
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re: jdestes
paulj
Aug 2, 2006 01:27 AM
Anyone try the BBQ place in Granite Falls? The owner apparently has been involved in some BBQ competitions. There's also a BBQ caterer based in Monroe.
When offering opinions about BBQ places, it would help if you mentioned the meats you tried, and types of sauces. Also what kind of BBQ you expect (Kansas, Texas, Memphis, Carolinas, east and west, etc).
paulj
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re: paulj
Sorry about that, we tried the ribs and the brisket, and there 3 sauces on the table to add if you like. If i remember right, there was a mustard based sauce, a regular, and a spicy sauce. From my limited knowledge, I would have to say this was real similar to Texas BBQ even in the decor of the place
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re: paulj
at the risk of sounding like a little old lady whose corset is too tight, barbeque has NOTHING to do with the sauce - it is ALL about the meat. really good barbeque (meaning fat meats smoked slowly and at low teperatures) can - nay, should - be served without sauces which get in the way of the wonderful flavors of smoke and meat and grease. as for what kind of meats, it is really of no matter as a place that does one well will do them all with competence. i am fan of ribs (and of mutton and goat where available) but would gladly dine on good beef brisket or pork shoulder over bad ribs. i repeat - THE SECRET IS NOT IN THE SAUCE; IT'S ALL ABOUT THE MEAT.
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You've got to go see The General. He used to be off Madison, now he's down south of IKEA, General's Bar-b-que 19249 84th Ave. South, past Southcenter. In the same neighborhood (kinda) is another institution--the Caveman (Cave Man Kitchens 807 West Valley Highway, Kent). The Caveman's pulled pork sandwich and Beef w/ au jus almost make an IKEA visit worth it. I find these to be the best of the bar-b-que offerings in this area. Both have a hint of the K City molasses style but are definitely more on the sweet and hot vinegar side of Que.
Do yourself a favor and mapquest these before you go off all half-cocked.
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terrier
Aug 1, 2006 05:10 PM
Concur with Howard 1st - there's no good Q in this part of the world. At best you can find OK pulled pork at a few places. Run screaming from BBQ ribs or brisket in Seattle.
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re: terrier
soulfood123
Jul 3, 2009 03:46 PM
Hello to the great northwest my name is big D and I'm from kansas city mo. home to the best BB'Q in the world and I just happen to be a chef and yes there is some great BB'Q in the auburn wa. area
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ssusu
Aug 1, 2006 05:36 AM
Try Mama Williebelle's at Lake Washington off Madrona. Summers only.
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re: ssusu
I went and tried Mama Williebelle's last week. Wow! This place is really bad. The ribs and chicken were dry, the greens had too much vinegar, and the yams were too sweet. They need to change their catch phrase to SHO IS SLOW!!! I waited in line for 20 minutes while to girl fumbled with orders and needed things repeated to her several times before getting it right. The food took just as long to prepare.
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Jones is good. Ribs are better than the brisket, although I usually get the brisket. Their sauce is really good, although they're of the school that dumps the sauce on before the customer sees the meat, which is too bad.
The Pecos Pit has its adherents, but I've never been. The Steel Pig had nice crispy catfish, but we didn't really like anything else there.
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re: Evan
knowspicker
Dec 11, 2007 07:47 AM
The thing I reallty like at Steel Pig is the pig wings. Smoked chicken wings [the whole wing, 3 parts] that are then fried. Get the sauce on the side. They are one of the best wings I 've have in Seattle.
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re: Evan
Another vote for Pig Iron! We got an assortment to go and were mighty happy when we got it home (as was mom-in-law, whose tastes are not as adventuresome as we kids). The counter chick was way cool, and even gave us extra sauce samplings, all labeled as to flavor. PS - don't miss Slim's Last Chance next door for a great sampling of local brews and some of the best obscure tequila -- the take-out BBQ from Pig Iron will be fine in the car while you get one @ Slim's "for the road."
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Pig Iron Bar-B-Q
5602 1st Ave, Seattle, WA
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