Ville Magazine l Insider Access for City Lifestyle May/Jun 2016 / Health & Fitness Issue | Page 22
THE DISH
SMOKE
SIGNALS
Spits, pits, grills, smokers, rubs, sauces, and sides -- there is nothing like the first BBQ of the year.
Barbequing is a sign that the weather is getting nicer. It’s an excuse to get together with friends.
And for the grill masters, it’s time to wield your stainless steel slotted spatula like the Webber
whiz that you are. Whether you’re into smoky, Southern style, slow-cooked, pulled pork; soft, rich
brisket; juicy German bratwursts; or a no-frills, straight-off-the-grill burger, let the scent of hot
burning charcoal guide you to the most mouth-watering BBQ in Seattle.
Written by: Lauren Adam
HOLY SMOKERS
Our Southern brethren have coined some of the best
techniques and flavors. Here’s what you can expect regionally:
Carolinas: Slow-cooked whole hog or pork shoulder brushed
with vinegar-pepper sauce and served with a tomato-based
sauce like ketchup.
Memphis: Dry and wet whole ribs, spare ribs, or baby backs.
The dry rub will usually be comprised of some combination of
paprika, salt, cayenne pepper, cumin, and garlic powder.
Kansas City: The name of the game here is super slow and super
low – ribs and brisket are usually doused in a thick, sticky,
sweet molasses sauce.
Texas: You’lll find brisket so tender and moist that these guys
skip the sauce. Don’t be surprised if it comes served up with
saltines or white bread and pickles.
MEET THE BUTCHERS
Keep your dollars local by picking up high-quality, rare meats
from your neighborhood butcher.
Bob’s Quality Meats
4861 Rainier Ave. S, Seattle, WA 98118
THE JOINTS
Seattle might not have a vast track record in the pits, but you
can still get some damn good BBQ.
BITTERROOT BBQ
Bitterroot BBQ combines authentic neighborhood BBQ with
thoughtful craft cocktails and exceptional service. Whether you
order the succulent house-cured and smoked pork belly with
cheddar grits, sliced beef brisket with cast iron cornbread and
honey butter, or the understandably famous build-your-own
mac and cheese, you will leave completely impressed.
5239 Ballard Ave. NW, Seattle, WA 98107; www.bitterrootbbq.com
WOOD SHOP BBQ
Let the South come to you – Wood Shop is Seattle’s best BBQ
food truck and catering service. The truck features all of the
regional styles and specialties, but our favorite is the pulled
pork butt with signature “Saw Dust” rub. The pork gets smoked
for 8-10 hours over hickory logs and is served on a toasted
brioche bun with buttermilk slaw, house-made pickles, and
pickled red onions. Known to frequent breweries like Optimism
and Hellbent, check their web site to see if you can catch them
at your local micro.
bobsqualitymeats.com
Various; www.thewoodshopbbq.com
Butcher Shop Café
BOURBON AND BONES
15022 Juanita Dr. NE, Kenmore, WA 98028
Don & Joe’s Meats
85 Pike St., Seattle, WA 98101
www.donandjoesmeats.com
SEATTLE’S BEST RUB
¼ cup finely ground Seattle’s Best dark-roast coffee
¼ cup World Spice House Blend ancho chile powder
¼ cup dark brown sugar
2 tablespoons smoked paprika
2 tablespoons kosher salt
1 tablespoon ground cumin
1 tablespoon ground coriander
Mix all the ingredients and break down the dark brown sugar into fine
crystals. Brush each side of the meat with EVOO, and then season with salt
and pepper before adding the rub. Massage 2 tablespoons of rub into the
22 l VILLE
& FITNESS
meat. Thenl HEALTH
pat dry before
cooking.ISSUE
Brought to you by North Carolina native Michael Law, Bourbon
and Bones is known for Law’s secret fried chicken recipe,
house-made andouille sausage, and juicy slow smoked brisket.
With $1 wings from 4 – 6 p.m. each day and their new bloody
mary with collard green pot liquor and fresh horseradish, this
backwoods-style paradise is a bona fide meat sanctuary.
4350 Leary Way NW, Seattle, WA 98107; bourbonandbones.com