Tue 26 May 2009 10:45 pm
“Barbecue” is a fighting word in this city; there’s no way to express a preference for one place over another without hearing how (a) Seattle has no good barbecue, and (b) your favorite isn’t actually the best. I’m glad I don’t man Sunset magazine’s inbox after seeing the latest issue choose “10 best barbecue joints in the West”. Surprise! While the top honors went to BarBersQ in Napa, Seattle won two spots on the list . Washington was the only state besides California to score more than one spot.
Hot stuff! Roy’s BBQ came in at #2, described as “BBQ-sandwich heaven,” where owner Shane O’Neil, who bought the tiny shop four years ago, “makes the most of hickory-smoked meat with finely chosen details.” And Smokin’ Pete’s, which we were just talking about here, scored #7, because “the dry-rubbed, hickory- and cherry-smoked barbecue…is juicy with a subtle, almost haunting quality.”
The full list is here. Read it and argue all you please. And if anyone wants to then move onto the hamburgers, another hot source of debate, let me say that Food Network Magazine kindly credited me with recommending Lunchbox Laboratory as the gotta-try burger in Washington state in its latest issue, and I’m not the only one who felt that way.
After that? Anyone left standing can battle Vivace vs. Victrola vs. Vita.
“best bbq in the west” sounds like a backhanded compliment, like “best bagel in texas.”
Berry’s bbq in burien has my vote for ribs.
http://www.berrysbbq.com/
Meh - they run this list every couple of years. No place ever makes the list more than once. It is clear that the person who wrote this wouldn’t know barbecue if HE was the one being smoked over cherrywood. Top place smokes for 3 hours! Don’t have to read any further to know the problem. Top places smoke 8 hours, 10 hours, 24 hours - NOT 3. Three hours is a grill joint. I’m sure the food is good at these places - but it isn’t barbecue
It’s true: Real barbecue places smoke their meats for at least 16 years before serving them. Anything less is just tofu.
And Sara Dickerman wrote the two Seattle reviews, hoss.
Part of the problem with “western bbq” is the wood that many westerner’s use to smoke the meat. The sweeter woods, like apple and cherry just don’t bring as much rustic smokiness as woods like hickory and mesquite do, in my view. Longer smoking is a must in some cases but not always. I was in Alabama recently (at Dreamland BBQ), known for some outstanding BBQ, and I spoke directly with the chef…he smokes for about 3 hrs over a hickory wood fire brick pit. The ribs were bested anything I’ve had up here in Sea-Tac. If West coast Qer’s were to smoke longer…you’d actualy have to have a BBQ joint that is open for more than 4 hrs a day 3 days a week. (As I recall most BBQ joints down south were open every day including Sundays)
[Oh and...The fact that Lunch-box was left out of the burger list is NOT cool, if you ask me. I've taken multiple family from all over the US to that place, and not a one hasn't been utterly blown away by the fatty, gooey, deliciousness of the burgers and shakes]
I try to refrain from comments but cannot stop this time. As others have written, BBQ in Seattle is not understood. I am from Alabama and can support the comment about Dreamland (Bear Bryant’s favorite and grew up eating at Gibson’s in Decatur (Robert Mondavi’s favorite and he touted it to be the best in America). The place written about in Ballard is awful all around. Poor quality, greasy, and indigestable. It is pleasing though that you have commited readers who have followed you from the old P-I.
StickyFingers In Marysville is amazing. Great Porkbutt and Ribs and amazing side dishes too.