June 28, 2008 at 1:40 am #587326
I don’t think there’s one in WS, but does anyone have a good recommendation for a BBQ joint in town? I’m jonesin’ for a pulled pork sammich.June 28, 2008 at 2:00 am #629289June 28, 2008 at 2:08 am #629290
Even closer — and much better, imho — is Pig Iron BBQ at 5602 1st Avenue South. Open Tues-Sat for dinner. Order a plate, not a sandwich. You’ll get more food.
The same folks own Orca Beverage Inc., a bottler & distributor of “nostalgic beverages”. They serve all of them at the restaurant.June 28, 2008 at 2:13 am #629291June 28, 2008 at 2:22 am #629292June 28, 2008 at 2:37 am #629293
Nuuuumm I had the same craving! We just finished a dinner of pulled pork sandwiches from Longhorn Barbecue in Pioneer Square.
I really like the sandwiches but the sides are a little weak.June 28, 2008 at 3:53 am #629294June 28, 2008 at 3:58 am #629295
I’ve been to Longhorn, it was OK. Kind of on par with a mega-chain BBQ joint (like Famous Dave’s at Southcenter).
Pig Iron is definitely piquing my interest. Thanks for the head’s up.June 28, 2008 at 4:11 am #629296
I make my own.
I cook a lot of different regional stuff but the Barbeque I cook is my home regions specialty.
I use the smoker unless I need to do a whole carcass. Then I dig a pit and use rebar for the grill :)
Eastern NC style (east of US1) is the particular style my family recipes and procedures evolved in.
I have found several good roast pork with sauce places around town but not much traditional Carolina BBQ. But then again, I don’t eat out much.June 28, 2008 at 4:33 am #629297
You said it Ken! Eastern NC style is the only kind for me. Making it is cool. The pits I grew up with were made with cinder blocks and a big ole piece of chain link fence! But that’s a lot of work. So my transplant southern family has taken to ordering bbq (and brunswick stew and hush puppies!) from Kings BBQ in Kinston, NC. Not as fun as cooking it, but a lot less effort!June 28, 2008 at 5:22 am #629298
JanS, I don’t know anything about Last Chance except that for some reason I had it in my head that it was the same owners as Pig Iron. Took me a minute but I found the Seattle Weekly review which claims they’re connected: http://www.seattleweekly.com/2008-04-09/food/the-thinking-carnivore-s-hero.php
btw, the waitress at Pig Iron talked us into trying the jalapeno spinach casserole. Sounds weird, but it was really really good.June 28, 2008 at 5:23 am #629299
I’m a fan of Memphis style myself, though I definitely like Eastern.
Unfortunately, I don’t have a yard for a grill of my own, nevermind a pit I can dig.June 28, 2008 at 5:49 am #629300
It is the same owners. Mikey and Celeste. It is named after a friend of ours that past away last year. He did a bunch of the work on the place.June 28, 2008 at 1:15 pm #629301
A couple of links to enhance your next order or to encourage you to try it at home.
I have some recipes for “rainy season” bbq I will dig up and post.
I used a rival 18qt stainless steel programmable roaster oven (which seems to be unavailable or replaced with a dumb bubble top design) and whole pork shoulders and butts from cash n carry.
It is not exactly the same but as long as you are patient, it can be pretty damn good.June 28, 2008 at 3:18 pm #629302
Pig Iron – Hands Down!!! the spinach jalepeno casserole alone if fabulous as are the sweet potato fries. I get the combo plate (brisket, spareribs, pulled pork) with those sides and am usually happily eating bbq the next day.June 28, 2008 at 3:29 pm #629303
If you just want a pulled pork BBQ sandwich, I think that Elliot Bay Brewery makes a great one, although I’m sure regional bbq afficionados would say it’s not authentic. I’m a BBQ newbie though, and couldn’t tell the difference between NC, TX, or KC bbq, which is sad, given I went to college in Kansas. I think it’s all a good, tasty mess of food though. Will have to check out Peco’s and Pig Iron soon, thanks for the recommendations!June 28, 2008 at 10:07 pm #629304
I tried Berry’s Barbecue soon after it opened and I was satisfied. 11614 Ambaum in Burien. In a small strip mall.June 28, 2008 at 10:27 pm #629305
Ken, what neighborhood do you live in, I may have to start just wandering around smelling for that delicious bbq.June 28, 2008 at 11:45 pm #629306
I am in Highpoint, but the old neighborhood rather than the newly built stuff.
But I don’t have a homeowners association to tell me what I can put in my yard. Or what I can cook in it.
:)June 29, 2008 at 4:36 am #629307
I went to the Pig Iron today, almost on accident. I had the pulled pork platter. It was good, not great. Kinda soggy, as if it had been sitting in a bucket of water all day.
They have tasty sauces, but none of them are hot sauces, which is kind of a shame. I’m always on the lookout for something that’ll burn my tongue or make my nose run.June 29, 2008 at 3:31 pm #629308
Ken – thank you so much for waking up my tastebuds! I spent 10 years in NC and miss the pig roasts. We purchased a smoker this summer and will use if for the 2nd time July 4th. 1st attempt went better than expected. Care to share your vinegar sauce? I can’t get mine quite right.June 29, 2008 at 3:45 pm #629309
Alki, Ken, you two are making me so hungry for NC bbq. I am a fan (and I know this is a big bbq fighting spot) of the mustard based sauce that I found down there.June 29, 2008 at 3:54 pm #629310
Ken, I thank you for the links (though my budget probably doesn’t.) The hush puppy mix is in the mail (or will be!)
Anyone know if the parks (or beach) might allow pig roasts? Or barbeque pits? Or do we have to find Ken’s neighborhood and cook there.
When I get really brave again, and want to stir up a good fight, I’ll start a chili thread. Tomatoes? No Tomatoes? Beans? No Beans? Oops, maybe I just started it :-)
My chili recipe takes five days to prepare and five minutes to disappear at the hands of 20 guests.June 29, 2008 at 4:03 pm #629311
charla, I think your best bet is join me in the hunt for Ken’s house. Knowing Seattle city officials they have probably banned any sort of public outdoor roasting. For chili…anything good, however it’s made as long as it’s good.June 29, 2008 at 4:12 pm #629312
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