Abuse-Reports-To: abuse at airmail.net to report improper postings NNTP-Proxy-Relay: library.airnews.net NNTP-Posting-Time: Mon Aug 24 10:05:08 1998 NNTP-Posting-Host: cf=-u+CQrX0JkO?0d%T0Be1BFCh,,>Bl.F%+TMKB (Encoded at Airnews!) Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-Newsreader: Forte Agent 1.5/32.451 Xref: seattle.eats:5297 Curt N. wrote: >Yeah, but is the "Q" any good? > >Gotta give the details. Bigger isn't always better. :-) Not, IMHO... and real 'Q it ain't, period. Decent side dishes, but the ribs were mushy and flavorless - as if they'd been parboiled before geing grilled. Other meats were equally uninspiring. I'm not sure how they're actually doing their stuff these days (they've moved twice over the last couple of years and may have changed their equipment and methods with the moves) but at the original Greenwood location (which they've now back to) the ribs were quickly grilled (like 20 minutes) over an alderwood fire. As any true BBQ afficionado knows you can't do *real* BBQ ribs in anything less than 2-3 hours (5-7 hours is even better). Thicker cuts like brisket and pork shoulder need 12-24 hours to produce the combination of smoke infusion, carmelized sweetness and juicy tenderness that make real 'Q so outstanding. You simply cannot achieve the flavor and texture any other way! Unfortunately most folks around here have never had real BBQ and don't know the difference. Even in the south many of the old standards are falling by the wayside. And it's easy to understand why - who want's to (and can afford to) spend 6-24 hours tending a wood fired pit and then serve the product (which has lost 30-40% of its weight in the cooking process) at lunch-time special prices. No wonder that many traditional southern BBQ joints are closing their doors. Personally, I don't know of any place in the N.W. that serves *real* BBQ. Peco's Pit is the closest I've had, but even it falls short. Probably your best bet is to find a friend who BBQ's as a hobby. Another possibility would be to stop by one of the Pacific NW BBQ Association competitions and try to cadge a taste from one of the competitors. Once you've had sweet, smokey slow cooked 'Q - sauce on the side, please - you'll have a hard time settling for anything else. - Wes Wes Neuenschwander Seattle, WA, US
Seattle, WA
OK (Corral?) BBQ
Digg wrote: > If it’s Q in the Ballard/Greenwood area you’re looking for then check out > Mr. Hall’s BBQ. Close to NW 73rd on 15th NW in Ballard. It’s better than > OK Corral although not as good as the BBQ place that used to be on 15th NW > across from Ballard High, IMHO. The meet is slow cooked and flavorful. I’m > so-so about the sauce. Still it’s the best Q close to my home. I enjoyed the pork san at Mr Hall's. Nice and sloppy. Last week I got all excited about finally getting down to Pecos Pit ...the pork was cooked nicely, but it lacked the zing that only hickory can provide. And the hot BBQ sauce overpowered it. (Maybe I'll try the beef next time). Dixie's (in Bellevue) has a decent pork san, too. The last rack of ribs I had a OK Corral (springtime) wasn't as good as most that I have done myself, and they were out of greens! There's no excuse for not havin' greens! Now there is a relatively new place at 145th and Aurora that I mean to try. I drive by often and today I noticed a shed behind it emitting glorious smoke. (Sorry, but the name escapes me at this time). And I've had other: Brick Pit in Everett...pleasant, lacking character. And the place on US 2 in Sultan...nice chicken, but again the pork loses out. Having lived in the South for 5 years, I have yet to eat any BBQ here in Seattle that rivals REAL southern BBQ. Alder works fine for fish and chicken, but not for pork. You need hickory. I'm convinced of it. If anyone has had any killer BBQ lately, let me know! Thanks! Billbo at [email removed] (remove NO SPAM to email)