Seattle, WA
07-16-2007, 06:32 PM
#22
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From the Seattle PI food section. I was going to skip dinner tonight, but I think not. 
I'll have Willie's FedEx my ribs over.
My barbecue buddy (nickname: Bottomless Pit) was on the phone from Memphis, taunting me: "Guess where I'm having lunch today?"
Like Pavlov's mutt, my mouth kicked into salivation overdrive as I conjured the sweet, smoky memory of Flora Payne's incredible sliced-to-order pork shoulder sandwich, the meat three inches deep, wearing a brilliant mustard-y slaw crown and just enough tangy sauce to moisten the squishy bun.
Wicked man!
More than the fried chicken, the crispy catfish, the shrimp-and-grits followed by a six-layer caramel cake, I pine for Southern barbecue. In the three years I lived in Memphis, I witnessed the near-religious devotion displayed by 'cue fanatics, and tasted the fruits of those intensive labors. Yes, I'm deliriously happy to be back in the land of achingly sweet strawberries and super-fresh salmon, yet I still long for an occasional fix of meat cooked low and slow. (I've even had my beloved Rendezvous ribs Fed-Exed for a special occasion.) And since returning to Seattle six months ago, I've been sniffing around, on the hunt for decent barbecue.
First stop was chowhound.com, where the buzz among the viciously opinionated food set was downright discouraging: "Seattle BBQ is worthless. (But then, I would never order salmon in Memphis.)" That sentiment captured the general tone of the discussion, though there were some exceptions.
The trouble seems to start with the basic concept of what constitutes true barbecue. Purists say it ain't so unless it's cooked over a live fire, charcoal or wood burned down to glowing embers so the temperature doesn't get above 250 degrees. But most restaurants can't baby-sit that kind of setup, so they rely on electric or gas cookers that have a separate box to burn wood chips. The smoke blows over the meat, adding flavor.
Too often I've found that restaurants here purporting to offer Southern-style barbecue lean too heavily on sauce. Sauce should be the cherry on top, a condiment, like ketchup is to a golden french fry. You wouldn't drown a pile of fries in a sea of ketchup, would you?
Of course, there are many different regional styles, each fiercely devoted to regional quirks, and you'll find them reflected like a patchwork quilt on the fragmented Seattle barbecue trail from the vinegary Carolina sauce at Steel Pig to the Kansas City-esque ribs at Jones Barbecue. I have yet to hit all the hot spots. (Bodacious BBQ in Granite Falls and Bainbridge Island Barbecue in Winslow are at the top of my to-do list.) But here are my sauce-stained tasting notes so far:
ROY'S
Columbia City
The kitchen makes a mean red beans and rice, including a veggie version, and offers a burger made with beef procured from the butcher down the street. But the big draw is the Georgia Gold Smokin Sandwich, featuring chunks of pulled pork piled high on a sesame seed bun from Columbia City Bakery. Topped with slaw, this was the most reminiscent of Southern sandwiches because the use of sauce was blessedly restrained.
The pulled chicken sandwich was another winner. Wish I could say the same for the mac-and-cheese, but it was bulletproof. Was that the ding of a microwave? This could explain the rubbery texture. Then again, side dishes are certainly secondary when you're eating barbecue.
4903 1/2 Rainier Ave. S.
206-723-7697
royscolumbiacity.com
JONES BARBEQUE
Columbia City
Jones offers "barbeque the way it's suppose to be" in a fairly extensive lineup of chicken, beef brisket, pulled pork, ribs and hot links at its three locations.
On a recent Saturday, the lunch crowd looked well fed in the Columbia City store, a fake fire flickering even though the temperatures were actually summerlike outside. When facing a big decision about what to order, I turned first to dessert. The case by the cash register where orders are taken is filled with cakes and pies.
I tried the three-way combo -- ribs, chicken and hot links -- as the prelude to my coconut cake, and those smoky slices of sausage came out on top. They had heat, packing pepper that didn't disappear under the shower of sweet, tomato-based sauce. The ribs were pretty good, though some bites were tough, others fatty. Beware the ribs described as falling-off-the-bone tender. The best ribs have a little snap to 'em. The chicken was drowning in sauce, yet still dry.
3810 S. Ferdinand St.
206-722-4414
jonesbarbeque.net
BURNEY BROTHERS BBQ
Lake Forest Park
Burney Brothers BBQ (slogan: "It's Purty Dang Good") is in an unlikely location, the food court at Third Place Books in Lake Forest Park. The owner traveled to Jackson, Tenn., to learn from the pit master at Backyard Barbecue. And it shows. The ribs were the best I've had on the West Coast, rubbed with seasonings and "marinated" overnight before they are cooked for six hours. There are several sauce options, but the hot was just right. Not too much fire. The beans and slaw were mighty fine, too.
Burney Brothers borrows from the tradition of serving oddball barbecue dishes, such as a baked potato stuffed with your choice of barbecue and a barbecue salad. (Hey, don't laugh. In Memphis, they also serve barbecue spaghetti, barbecue nachos, barbecue pizza.) I'll definitely return to this place to try the brisket, the hot links and the smoked turkey. A big, messy thumbs up.
17171 Bothell Way N.E.
206-417-6200
burneybrothers.com
STEEL PIG BBQ
Queen Anne
Steel Pig BBQ's mascot sits on the roof of this casual cafe on Lower Queen Anne like some hulking porcine sentry. Unfortunately, the kitchen was suffering from a case of the "out ofs" the lunch hour I visited. (How can you be in the middle of brewing sweet tea when the clock strikes noon?)
The menu detours from the typical barbecue fare to include Baltimore crab cakes and deep-fried catfish. The prawns are called "pig tails." Clever. As far as the 'cue goes, the pulled pork is more like shredded, but it has a good, smoky flavor. The sandwich is drenched in the thin, sticky sweet sauce that has a Carolina accent. Order it hot and you'll see pepper flakes, but it's not going to mean you break a sweat. The ribs were tender bordering on mushy. I couldn't help wondering if they had been steamed or boiled.
As for the sides I tried, the slaw suffered from a case of mayo overkill and the fries were nothing special. They were out of collard greens and black-eyed peas and rice (aka Hoppin' John.)
603 Roy St.
206-213-5870
WILLIE'S TASTE OF SOUL
Beacon Hill
Willie's smelled like smoky spice even before I walked in the front door of this Beacon Hill institution, around for more than a dozen years. The cafe says it serves Louisiana-style barbecue, though the extensive collection of Jamaican hot sauce would suggest influences from a bit farther south.
Try the combo plate to sample the restaurant's best. It's all covered in a pool of slightly sweet, tangy, tomato-based sauce. The sliced brisket was a favorite; the succulent meat was fork tender. Ribs were big and meaty, but on the chewy side. The baked beans tasted homemade, not the doctored-up canned beans that are the hallmark of most barbecue restaurants. Big bummer, though: There was no Red Velvet or Seven-Up cake. The oven was out of whack.
6305 Beacon Ave. S.
206-722-3229
SMOKIN' PETE'S BBQ
Ballard
Smokin' Pete's Slo-Joe pork cooks for 14 hours, and the meat is outstanding. I ordered a plate, the chunks of pork piled high. The only thing missing from this pretty picture? Bread.
As chips are to salsa, pulled pork needs a blank canvas on which to spread its smoky message. I asked the server who delivered the plate if maybe he couldn't bring me some Texas toast. Never heard of it, he said. Oh, son. It's just the perfect platform for your pulled pork! Thick slices of bread, toasted on the flat-top grill.
OK, I'll quit griping about carbs I can't control. Pete's also does a dandy job on its brisket, sliced thick and tasting as beefy as any fancy filet mignon. The list of sides exhibits a serious sense of humor: Southern greens and Seattle greens. What are those? Sprouts? Nah, they're sautéed seasonal greens such as kale and mustard greens.
The welcoming dining room also features live entertainment on Thursday evenings, no cover.
1918 N.W. 65th St.
206-783-0454
smokinpetesbbq.com
ROWDY COWGIRL
Fremont
I met the BBQ Pilgrim, roving photographer and former Syracuse University prof Mark Dolan, for lunch at Rowdy Cowgirl and we agreed: not bad.
Well, except for the weak tea and the undercooked, and just a bit too bitter, greens.
But the pork sandwich was massive, sauce on the side. Ribs were tender and meaty. And I loved the option of adding on a hot link for $2. That sausage was the only meat we finished, impressed by its snappy spice. This comfy cafe near north Lake Union is charming, the very opposite of a hole in the wall.
3620 Stone Way N.
206-954-1100
rowdycowgirl.com
I'll have Willie's FedEx my ribs over.My barbecue buddy (nickname: Bottomless Pit) was on the phone from Memphis, taunting me: "Guess where I'm having lunch today?"
Like Pavlov's mutt, my mouth kicked into salivation overdrive as I conjured the sweet, smoky memory of Flora Payne's incredible sliced-to-order pork shoulder sandwich, the meat three inches deep, wearing a brilliant mustard-y slaw crown and just enough tangy sauce to moisten the squishy bun.
Wicked man!
More than the fried chicken, the crispy catfish, the shrimp-and-grits followed by a six-layer caramel cake, I pine for Southern barbecue. In the three years I lived in Memphis, I witnessed the near-religious devotion displayed by 'cue fanatics, and tasted the fruits of those intensive labors. Yes, I'm deliriously happy to be back in the land of achingly sweet strawberries and super-fresh salmon, yet I still long for an occasional fix of meat cooked low and slow. (I've even had my beloved Rendezvous ribs Fed-Exed for a special occasion.) And since returning to Seattle six months ago, I've been sniffing around, on the hunt for decent barbecue.
First stop was chowhound.com, where the buzz among the viciously opinionated food set was downright discouraging: "Seattle BBQ is worthless. (But then, I would never order salmon in Memphis.)" That sentiment captured the general tone of the discussion, though there were some exceptions.
The trouble seems to start with the basic concept of what constitutes true barbecue. Purists say it ain't so unless it's cooked over a live fire, charcoal or wood burned down to glowing embers so the temperature doesn't get above 250 degrees. But most restaurants can't baby-sit that kind of setup, so they rely on electric or gas cookers that have a separate box to burn wood chips. The smoke blows over the meat, adding flavor.
Too often I've found that restaurants here purporting to offer Southern-style barbecue lean too heavily on sauce. Sauce should be the cherry on top, a condiment, like ketchup is to a golden french fry. You wouldn't drown a pile of fries in a sea of ketchup, would you?
Of course, there are many different regional styles, each fiercely devoted to regional quirks, and you'll find them reflected like a patchwork quilt on the fragmented Seattle barbecue trail from the vinegary Carolina sauce at Steel Pig to the Kansas City-esque ribs at Jones Barbecue. I have yet to hit all the hot spots. (Bodacious BBQ in Granite Falls and Bainbridge Island Barbecue in Winslow are at the top of my to-do list.) But here are my sauce-stained tasting notes so far:
ROY'S
Columbia City
The kitchen makes a mean red beans and rice, including a veggie version, and offers a burger made with beef procured from the butcher down the street. But the big draw is the Georgia Gold Smokin Sandwich, featuring chunks of pulled pork piled high on a sesame seed bun from Columbia City Bakery. Topped with slaw, this was the most reminiscent of Southern sandwiches because the use of sauce was blessedly restrained.
The pulled chicken sandwich was another winner. Wish I could say the same for the mac-and-cheese, but it was bulletproof. Was that the ding of a microwave? This could explain the rubbery texture. Then again, side dishes are certainly secondary when you're eating barbecue.
4903 1/2 Rainier Ave. S.
206-723-7697
royscolumbiacity.com
JONES BARBEQUE
Columbia City
Jones offers "barbeque the way it's suppose to be" in a fairly extensive lineup of chicken, beef brisket, pulled pork, ribs and hot links at its three locations.
On a recent Saturday, the lunch crowd looked well fed in the Columbia City store, a fake fire flickering even though the temperatures were actually summerlike outside. When facing a big decision about what to order, I turned first to dessert. The case by the cash register where orders are taken is filled with cakes and pies.
I tried the three-way combo -- ribs, chicken and hot links -- as the prelude to my coconut cake, and those smoky slices of sausage came out on top. They had heat, packing pepper that didn't disappear under the shower of sweet, tomato-based sauce. The ribs were pretty good, though some bites were tough, others fatty. Beware the ribs described as falling-off-the-bone tender. The best ribs have a little snap to 'em. The chicken was drowning in sauce, yet still dry.
3810 S. Ferdinand St.
206-722-4414
jonesbarbeque.net
BURNEY BROTHERS BBQ
Lake Forest Park
Burney Brothers BBQ (slogan: "It's Purty Dang Good") is in an unlikely location, the food court at Third Place Books in Lake Forest Park. The owner traveled to Jackson, Tenn., to learn from the pit master at Backyard Barbecue. And it shows. The ribs were the best I've had on the West Coast, rubbed with seasonings and "marinated" overnight before they are cooked for six hours. There are several sauce options, but the hot was just right. Not too much fire. The beans and slaw were mighty fine, too.
Burney Brothers borrows from the tradition of serving oddball barbecue dishes, such as a baked potato stuffed with your choice of barbecue and a barbecue salad. (Hey, don't laugh. In Memphis, they also serve barbecue spaghetti, barbecue nachos, barbecue pizza.) I'll definitely return to this place to try the brisket, the hot links and the smoked turkey. A big, messy thumbs up.
17171 Bothell Way N.E.
206-417-6200
burneybrothers.com
STEEL PIG BBQ
Queen Anne
Steel Pig BBQ's mascot sits on the roof of this casual cafe on Lower Queen Anne like some hulking porcine sentry. Unfortunately, the kitchen was suffering from a case of the "out ofs" the lunch hour I visited. (How can you be in the middle of brewing sweet tea when the clock strikes noon?)
The menu detours from the typical barbecue fare to include Baltimore crab cakes and deep-fried catfish. The prawns are called "pig tails." Clever. As far as the 'cue goes, the pulled pork is more like shredded, but it has a good, smoky flavor. The sandwich is drenched in the thin, sticky sweet sauce that has a Carolina accent. Order it hot and you'll see pepper flakes, but it's not going to mean you break a sweat. The ribs were tender bordering on mushy. I couldn't help wondering if they had been steamed or boiled.
As for the sides I tried, the slaw suffered from a case of mayo overkill and the fries were nothing special. They were out of collard greens and black-eyed peas and rice (aka Hoppin' John.)
603 Roy St.
206-213-5870
WILLIE'S TASTE OF SOUL
Beacon Hill
Willie's smelled like smoky spice even before I walked in the front door of this Beacon Hill institution, around for more than a dozen years. The cafe says it serves Louisiana-style barbecue, though the extensive collection of Jamaican hot sauce would suggest influences from a bit farther south.
Try the combo plate to sample the restaurant's best. It's all covered in a pool of slightly sweet, tangy, tomato-based sauce. The sliced brisket was a favorite; the succulent meat was fork tender. Ribs were big and meaty, but on the chewy side. The baked beans tasted homemade, not the doctored-up canned beans that are the hallmark of most barbecue restaurants. Big bummer, though: There was no Red Velvet or Seven-Up cake. The oven was out of whack.
6305 Beacon Ave. S.
206-722-3229
SMOKIN' PETE'S BBQ
Ballard
Smokin' Pete's Slo-Joe pork cooks for 14 hours, and the meat is outstanding. I ordered a plate, the chunks of pork piled high. The only thing missing from this pretty picture? Bread.
As chips are to salsa, pulled pork needs a blank canvas on which to spread its smoky message. I asked the server who delivered the plate if maybe he couldn't bring me some Texas toast. Never heard of it, he said. Oh, son. It's just the perfect platform for your pulled pork! Thick slices of bread, toasted on the flat-top grill.
OK, I'll quit griping about carbs I can't control. Pete's also does a dandy job on its brisket, sliced thick and tasting as beefy as any fancy filet mignon. The list of sides exhibits a serious sense of humor: Southern greens and Seattle greens. What are those? Sprouts? Nah, they're sautéed seasonal greens such as kale and mustard greens.
The welcoming dining room also features live entertainment on Thursday evenings, no cover.
1918 N.W. 65th St.
206-783-0454
smokinpetesbbq.com
ROWDY COWGIRL
Fremont
I met the BBQ Pilgrim, roving photographer and former Syracuse University prof Mark Dolan, for lunch at Rowdy Cowgirl and we agreed: not bad.
Well, except for the weak tea and the undercooked, and just a bit too bitter, greens.
But the pork sandwich was massive, sauce on the side. Ribs were tender and meaty. And I loved the option of adding on a hot link for $2. That sausage was the only meat we finished, impressed by its snappy spice. This comfy cafe near north Lake Union is charming, the very opposite of a hole in the wall.
3620 Stone Way N.
206-954-1100
rowdycowgirl.com
07-30-2007, 09:47 AM
#23
Gets Weekends Off
Joined APC: Aug 2006
Position: HKG Bus Driver
Posts: 115
News Flash
Originally Posted by KingAirPIC
There is a new museum where the tour starts. It's not bad. You get to sit in a 727 and realize how lucky you are to have a glass cockpit. However, it does look like a real pilots cockpit.
I still get to sit in a 727, every time I fly, and what's with the glass cockpit thingy, How else would I see outside when I break out at mins if I didn't have glass in my cockpit, jeese I just don't understand young pilots!
08-08-2007, 06:52 AM
#24
Need More Callouts
Joined APC: Dec 2005
Position: Unbridled Enthusiasm
Posts: 2,143
Bai Tong out by SEATAC.
Started at a hotel by Thai air crew but moved to its new location at 16876 Southcenter Pkwy Tukwila, WA 98188. Outstanding Thai food.
http://www.baitongrestaurant.com/
Started at a hotel by Thai air crew but moved to its new location at 16876 Southcenter Pkwy Tukwila, WA 98188. Outstanding Thai food.
http://www.baitongrestaurant.com/
08-08-2007, 06:54 AM
#25
Need More Callouts
Joined APC: Dec 2005
Position: Unbridled Enthusiasm
Posts: 2,143
Originally Posted by GreaseA6
News Flash KingAir!!
I still get to sit in a 727, every time I fly, and what's with the glass cockpit thingy, How else would I see outside when I break out at mins if I didn't have glass in my cockpit, jeese I just don't understand young pilots!
I still get to sit in a 727, every time I fly, and what's with the glass cockpit thingy, How else would I see outside when I break out at mins if I didn't have glass in my cockpit, jeese I just don't understand young pilots!
10-11-2007, 11:20 PM
#26
Line Holder
Joined APC: Feb 2006
Posts: 79
Vagabond,
If you are into bbq you have to check out Dixie's BBQ in Bellevue...some of the best bbq i've ever tasted. Only open for lunch and the line can get quite long at times but it's well worth the wait!
11522 Northup Way
Bellevue, WA 98004
(425) 828-2460
If you are into bbq you have to check out Dixie's BBQ in Bellevue...some of the best bbq i've ever tasted. Only open for lunch and the line can get quite long at times but it's well worth the wait!
11522 Northup Way
Bellevue, WA 98004
(425) 828-2460
12-17-2007, 10:17 PM
#28
Administrator
Thread Starter
Joined APC: May 2006
Position: C-172
Posts: 8,024
Any good layover gouge should contain both the positive and the negative. This is an article about the 10 most cited restaurants. FWIW, I do not patronize the Wild Ginger, where apparently employees do not wash their hands after visiting the bathroom. And knowing what chef Peng Fuwu looks like has made me lose what little appetite I had! He resembles one of those bad people in a Grade B movie.
http://seattlepi.nwsource.com/food/3...badfood17.html
On another note, the Crocodile Cafe abruptly closed today.
http://seattletimes.nwsource.com/htm...ebcroc17m.html
http://seattlepi.nwsource.com/food/3...badfood17.html
On another note, the Crocodile Cafe abruptly closed today.
http://seattletimes.nwsource.com/htm...ebcroc17m.html
01-26-2008, 09:31 AM
#30
Administrator
Thread Starter
Joined APC: May 2006
Position: C-172
Posts: 8,024
Oh the irony of it all! Seattle has had a moratorium on new strip clubs and cabaret joints for years until Judge Robart struck down the ban. And now there is a new Deja Vu Club opening within sight of the federal courthouse.
http://seattlepi.nwsource.com/local/...ripclub26.html
http://seattlepi.nwsource.com/local/...ripclub26.html
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