Is Seattle a barbecue pop-up paradise? eight locations to strive the brand new class of sausages, ribs, brisket

Few people took a recent map of America’s best barbecue cities seriously, after ranking Seattle in seventh place, ahead of smoky steels like Memphis, Kansas City, and literally everywhere in Texas. The rankings came from an Australian website and relied on TripAdvisor ratings for the data, which explains the odd and skewed data. But that doesn’t mean Seattle shouldn’t keep trying to meet those unrealistic expectations (meat?), And loads of local barbecue pop-ups are selling all kinds of smoked specialties.

Read on for eight places to try the new class of sausage, ribs, brisket, and more in the Emerald City.

Oak smoking provides a lot of inspiration for naming this grill supplier in the style of Central Texas “Burn Unit,” but the name also comes from owner Nick Kirschner’s main occupation: Child and Burn Nurse at Harborview. While working in the burns department of a Detroit hospital, a patient made him a smoker, and when he moved to Seattle – with the help of his wife Stina, her father, and her brother – he fabricated his own smoker: Dottí, a 500-gallon -Capacity beast from a disused propane tank. Kirschner and the giant white oval smoker roll to places like Future Primitive Brewing (June 12) and Chuck’s Hop Shop (June 20) serving up sliced ​​brisket, pork ribs, and brats stuffed with cougar gold cheddar.

Jhonny Reyes combines the skills he learned from Seattle area kitchens – including JuneBaby – with his own heritage in his version of Latinx soul food that draws heavily on the Latin American Caribbean – and features lots of smoked meat. Lenox took a hiatus earlier this year due to a new baby in the family but returned for Memorial Day looking for new ways to set up a shop and serve dishes like brisket ropa vieja, lemon adobo wings and longaniza hot wings.

South Texas style Dalmatian rub, smoked mesquite for 12-16 hours. Wet or dry. Comes with coleslaw and the YDN sauce … and bread if you wish.

nwtxbbq.com

Houston native Chris Burris grew up watching Texas barbecue and his fluency helps him blend it seamlessly with all sorts of other flavors on his menu. “Northwest of Texas” Barbecue offers local crossovers like the Brisket Hot Tamale, with minced meat and paprika, braised in a mole and stuffed in fresh Masa from Milpa Masa, cooked in turkey broth with pork tallow, creative concepts like Pulled Pork Banh Mi and classics like Cajun Baby back ribs. NWTXBBQ offers pickup from its kitchen in West Seattle on Thursdays and Saturdays and in town on Fridays and Sundays.

At Bite of Seattle. Delicious brisket and waffle fries

Frank E./Yelp.com

Seattle’s suburbs and outskirts also deserve mountains of meat, and Charles Davis pulls his huge, Seahawks-colored, covered smoker all over the Pacific Northwest, stopping off in Renton, Tukwila, Redmond, Kent, Graham, and more. The Seahawks theme is not just a joke: in his 10 years as a grill caterer, C. Davis has served the same “Big Ass Brisket” to everyone, including waffle fries, sausages and hot connections to the team day on the go.

A meal of Smokestack Lightning BBQ.

Earnie G./Yelp.com

The completely redesigned mentality and culinary creativity of Smokestack help make this roaming truck stand out among the many meat smokers in town. For starters, owner Darrell Sawyer doesn’t just smoke meat – there is also smoked queso fresco, served with the Hot Link on yellow corn grits or in smoked mac and cheese. He also makes everything he serves from scratch: pickles to match each of the many rotating dishes – like jalapeños for the Wagyu chilli – desserts like strawberry-rhubarb cobbler with lemon-poppy seed biscuits and even the carbohydrates like brioche -Bun or beef tallow flour tortillas for tacos.

We’re trying out a few salsa ideas while we’re planning our next gig.

@aandabarbecue on Instagram

Two local DJs – Lex FX and Rockaton – who were booted from their jobs by this pesky pandemic decided to try their hand at curating menus instead of playlists, and the result is one of Seattle’s latest BBQ promotions. A and A Barbecue takes its name from the duo’s real names, Alex Noble and Andy Brown, and recently debuted at the Waterwheel Lounge in Ballard, where smoked brisket and pulled pork were served in freshly made tortillas with Three Sisters Masa from Oregon. Her Instagram indicates that new salsas are in development and more tacos should be on the way soon.

Review of my very first BBQ pop-up in August 2018. Keep your ears and eyes open for exciting news about pop-ups that will follow shortly.

@franks_smokehouse_seattle on Instagram

Check out Seattle’s only St. Louis-style BBQ joint, Frank’s Somehouse, which serves smoked Bologna-grilled cheese sandwiches and frito pies on Mondays at Holy Mountain Brewing and other eateries in town. While the St. Louis version of pork ribs, glazed with a shimmering, smoky sauce is the obvious star, former Delancey employee Graham Elliott’s place also makes St. Louis pork steak and offers unique creations like a double smashburger made from beef suet and Barbecue-style jalapeño poppers.

On our menu you will find our curries with lemon rice, aloo sliders, fruit sasam and our unmistakable pickles and snacks. We will also offer a selection of glass castings curated by our friends GLiNDA good wine.

@karachicowboys on Instagram

Call this a Honorable Mention, as this amalgamation of South Asian flavors and Texas-style barbecue dishes is already leaving the fast-paced pop-up world and settling on Capitol Hill, focusing on “Pakistani soul food”. The stationary location will share 1517 12th Avenue with the natural wine store Glinda, which currently occupies the space. Karachi cowboys previously showed up weekly in Glinda, but dishes like aloo slider and kheema-smoked queso nachos will take permanent residence sometime this month.