BBQ Restaurants in Port Orchard


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  • Willie's Taste of Soul Bar-B-Que
    Smell is the sense most closely tied to memory. If that's the case, then Willie Turner must be in a constant state of reverie. Willie grew up in Tallulah, Louisiana?and it was there that he fell in love with slow-smoked brisket, pork shoulder, and other smokey barbecue staples. When he moved to Seattle, he brought that same passion, along with authentic recipes for made-from-scratch soul food, with him. Willie's Taste of Soul Bar-B-Que stands as a slow-smoked tribute to the southern cuisine of its proprietor's youth. Naturally, Louisiana-style barbecue anchors the menu, much like brontosaurus ribs anchored prehistoric ships. First, Willie covers brisket, ribs, chicken, links, and other meats in his signature rub. Then, he slow smokes them for hours on end, creating impossibly tender entrees. Finally, the dishes get some home-made sauce, resulting in barbecue that The Stranger praised as being "worth the trip down south to Beacon Hill." Not everything emerges from the smoker, however. Willie and his team also fry chicken (which pairs nicely with waffles at breakfast), and they cook classic soul food sides from scratch, including biscuits and greens. Their tour de Louisiana cuisine ends on a dulcet note with plates of cobbler. As for drinks, just look to a cooler filled with Faygo and Jones Soda.
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    3427 Rainier Ave S
    Seattle, WA US
  • Wing Zone
    For wings with a ton of zest, Seattle's Wing Zone has got you covered. Serving the opposite of low-fat fare, Wing Zone is perfect for people who want to indulge. Wing Zone is more than willing to accommodate families, so kids are welcome to tag along. Business casual dress, tasty food and a classic atmosphere makes this a great place for any occasion. Enjoy Wing Zone's cooking from your own home with their carry out and delivery options. Catering from Wing Zone will take your party to the next level. null Frugal foodies will especially love the prices at Wing Zone, with a meal typically hovering under the $15 mark.
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    5042 Roosevelt Way NE
    Seattle, WA US
  • Bitterroot BBQ
    Bitterroot BBQ: A User’s Guide Classic American Barbecue | Dry-Rubbed Meats | Four House Sauces | Seasonal Sides | Well-Curated Drink List Sample Menu Meat: sliced beef brisket, which Seattle Magazine lauded in it’s “Best Restaurants For Dinner 2013” feature, calling it “...smoky and tender, yielding easily to a fork.” Sandwich: pulled pork with pickled red onions on a Tall Grass Bakery pretzel roll with cole slaw and pickled carrots Sides: Baked Beans, Cheddar Grits, or Braised Greens Drink That Pairs with Smoky BBQ Flavors: An American bourbon, such as Bulleit, George Dickel, or Michter’s Sour Mash, or an American draft beer, such as Salted Caramel Porter from Oregon’s Breakside Brewing, Lazy Boy Brewing Hefeweizen out of Washington, or 2X IPA from New York’s Southern Tier. While You’re Waiting Admire the rustic, modern interior design scheme cooked up by architect Ryan Brooke Thomas, who decked out the dining area with reclaimed wood siding and chain-link partitions, and adorned the bar with forest green and black tile that offsets the zinc countertops. Grab one of the nine cocktails, which range from classics such as the Old Fashioned to one-off creations such as The Beard, made with bourbon, lemon juice, peychauds, sugar, sparkling wine, and a lemon twist. Inside Tips If you’re in the mood for something nostalgic, yet off-beat, order the Mac & Cheese. It’s made with a choice of two add-in ingredients, such as bacon lardons, roasted red peppers, or smoked jalapenos. Don’t know much about bourbon? Enroll your taste buds in the Genealogy Flight, which, according to the cocktail menu, “traces the roots of bourbon from clear and ageless moonshine to bold and wise with age.” While You’re in the Neighborhood Before: Build a BBQ-level appetite with a hike through Discovery Park. After: Continue with the bourbon theme with a nightcap at Kickin’ Boot Whiskey Kitchen (5309 22nd Ave. NW)
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    5239 Ballard Ave NW
    Seattle, WA US
  • Pecos Pit BBQ
    Pecos Pit Barbeque The phone rang. Behind the counter at Pecos Pit Barbeque, co-owner Debra Wise picked it up. The person on the other end identified herself as assistant to the esteemed chef Tom Douglas. Debra recognized the name—he had won a James Beard Award, competed on Iron Chef America, and founded many of Seattle’s most popular restaurants. But on this day, he was just another Pecos customer, albeit one ordering 100 gift cards for his employees. Debra was surprised, but she sent the cards on their way. Then she typed his full name into Google—only then did she realize he was that Tom, the regular who came by for lunch practically every week. This is just one anecdote from a business that's been engendering sauce-slathered smiles since 1980. But to the folks who line up out the door and around the corner every day, it's a spot-on example of the intensity of Pecos fandom. Debra and her husband, Texas native Ron, only sling a few entrees: pulled pork sandwiches, pulled beef sandwiches, hot links, and sliced beef sandwiches (along with sauces and sides, of course). And the food is only available during lunchtime. Nonetheless, the eatery has earned legions of fans, including entrepreneur Gerry Kingen. Kingen, the founder of Red Robin, has recently joined forces with the Wises to expand Pecos into a nationwide franchise. Smoke: A Brief History of One of Humankind's Oldest Cooking Methods Using smoke to cook and preserve meat is a method that originated in prehistory. Though ancient humans hadn't yet gotten the hang of the written word or proper table etiquette, they knew that immersing cuts of beef, pork, or fish in a heavy cloud of wood smoke prolonged its freshness. This is due to smoke's antibacterial qualities, as well as its dehydrating capabilities, and it’s one of the reasons why smoked fish and meat is a staple of so many cultures around the world. But then there’s the taste. After several hours in a smoker, pork and beef generally develop a succulent ruby-red ring inside the perimeter of each slice. And, when properly cooked, these meats get so tender that you can pull them apart by hand, which is how pulled pork got its name.
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    2260 1st Ave S
    Seattle, WA US
  • Hole In The Wall Barbecue
    Five Things to Know About Hole in the Wall Barbecue The father and son behind Hole in the Wall Barbecue has been serving locals their renowned, no-frills barbecue for more than 25 years, winning two Washington State BBQ Championships along the way. Here are some more things to know about this popular hotspot. There’s nothing in the meat but meat. You won’t find preservatives or liquid smoke up the sleeves of these chefs. Instead, everything’s smoked low and slow for 16 hours with oak and fruit woods. They strive to make BBQ a tad bit healthier. In addition to slow smoking, they hand-process all of their meat to remove fat. It pays to be an early bird. This joint is only open Monday–Friday for lunch, and when they run out, they’re out. Specials drive the crowd, too: meatloaf’s the prize on Mondays, and pork ribs go fast Wednesday–Friday. Meat is only one part of the equation.Chuck’s Bullwhacker homemade BBQ sauce is the restaurant’s best-kept secret. It can even be ordered with an extra kick for heat lovers. The sides are stars too. They also serve up potato salad, cole slaw, and award-winning chili.
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    215 James St
    Seattle, WA US
  • Maximus/Minimus
    Even when you know what meal you want from this food truck, you still have a decision to make. That's because each sandwich––pulled pork, veggie, grilled chicken––comes two ways: "maximus" or "minimus." In the case of the pulled pork sandwich, that means either with a hot-and-spicy pepper mixture or a sweet blend of tamarind, honey, and molasses. Not that you're likely to go wrong either way; the truck's stripped-down menu has been praised in the pages of USA Today, Seattle Weekly, and the Seattle Times. To see where the truck is at on a given day, diners check an online schedule, though with a design that looks like a cross between a prison bus and a giant hog, it’s pretty hard to miss. The impressive-looking truck is also available to cater events, but only during the warmer months, since, like all pigs, it’s forced to fly south for the winter.
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    1000 2nd Avenue
    Seattle, WA US

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