Kevin's BBQ Joints

Kevin's BBQ Joints Blog

Smokin’ Pete’s BBQ – Seattle, Washington

The internet is a funny place and the BBQ community on the internet is tight knit, but rather massive. About eight months ago I met Julia Reinhardt on Twitter. Strange to say met, but after you see a few months of someone’s posts (and they yours with interaction back and forth), you sort of feel like you know them. At the time I really only knew her as @shesmokebbq and knew that she had a great blog aptly titled She-Smoke and had written a book She-Smoke: A Backyard Barbecue Book

It wasn’t until recently that I found that she and her husband Eric owned a BBQ Joint in Seattle, Washington called Smokin Pete’s BBQ.

Here’s some information on Julie. “Though Julie was born and raised in the Northwest, her daddy’s family is from Alabama, with branches off to Georgia, Tennessee and Florida. She remembers her first taste of ribs at a joint just off the highway in Trussville, AL. She also remembers the copious choices of sides where things like syrup drenched baked peaches were considered a salad. Her favorite traditional family gathering is a once a year potluck feast in the cemetery — so that all the family can come, living or passed on.”

As for Eric, “Though a veteran of the Seattle’s restaurant scene, and with family in Augusta, Eric’s love of barbecue started at home, experimenting with different woods on the Weber. Called a meathead by Seattle Magazine, if you don’t see him slicing your brisket, his head is usually deep in the smoker. Before opening Smokin’ Pete’s he was sous chef for Madison Park’s popular yet brief, Gypsy Restaurant. He was sous chef for Nancy Flume at Adriatica, chef at Portage Bay Cafe and he spun the line at Marco’s Supperclub, Serafina, The Lush Life and others.”

At their joint they use Friedrich Smokers and their brisket (the standard bearer for this BBQ addict) is slow-smoked for up to 14 hours of “tender lovin’ care”. They use all-natural beef from Painted Hills Farms. You can see their menu here which also features Carolina-style pulled pork, BBQ chicken, hot links, and what they call ‘frydiddy catfish”.

Julie is a great and insightful person (BBQ and otherwise). She’s definitely worth a follow on twitter and a daily read of her blog. The most important thing that you should do though (which is one of the first things on my list) is to stop by Smokin Pete’s BBQ for some real honest slow and low BBQ. Hey, you don’t win 7th in the West by Sunset Magazine if you’re not worth it.

Find them when you’re in Seattle here:

Phone: 206-783-0454

Also, they have live music on Thursday nights, check out their upcoming list here

Posted in BBQ Joints on by kevin - Comments (1)

1 Comment »

  1. It is amazing how small this world really is, and that twitter is such a wonderful tool to get to know people and their businesses.

    The food at Smokin’ Pete’s BBQ looks like a winner to me.

    And Kevin keep up the great work on your reviews I always to to see what you have to say.

    Comment by Wilfred Reinke aka @OshawaOgre — September 2, 2010 @ 7:07 pm

RSS feed for comments on this post. TrackBack URL

Leave a comment