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