Kevin's BBQ Joints

Kevin's BBQ Joints Blog

Dowd’s BBQ & Southern Cuisine – Tacoma, Washington

I was reading this article in The News Tribune about Dowd’s BBQ & Southern Cuisine which just opened in August. What made me most interested was that it is nestled inside a 76 Gas Station. I’ve become a fan of tiny restaurants inside of gas stations because one of the best mexican restaurants near my office is inside a 76 Gas Station. I don’t even think it has an actual name, but I actually salivate thinking about their Mexico City style tacos.

Photo courtesy of Sue Kidd

The article from Sue Kidd wasn’t showed that Dowd’s had some kinks to work out service-wise, however she writes, “But you may forgive them for being s-l-o-w once you taste the pork ribs. Ribs taste sublime when cooked properly, and Dowd’s understands how to smoke pork: slow and low. The ribs were juicy with a tender bite. The supple pork slid right off the bone with little nudging. Tinged with pink, the meat was subtly smoky underneath a vinegary molasses sauce. It was a bargain at $6.99, which included baked beans and potato salad.”

Photo courtesy of Sue Kidd

The BBQ looks heavily sauced from the photos (and the article leans this way too), which most times makes me suspect that they are trying to hide something, but in speaking with the owner personally, I found they are going the low and slow route with a ten and half foot custom smoker that he custom built himself. He made direct mention that his brisket was being done “the way they do in Texas” which on the surface makes me very interested to try it. Brisket is the barometer for me, so if you’ve been here (or stop by in the near future), let me know what you think and shoot me over some photos too.

You can read the piece here

So if you need some gas and some BBQ you can check Dowd’s out here:

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Jamie Oliver Barbecues for Bankers – Bloomberg

Cool little piece from Bloomberg with additional information about Barbecoa, the new BBQ(and more) restaurant by Jamie Oliver and Adam Perry Lang opening in London next week.

You can read it here:

Most interesting thing I got out of it was this quote from Jamie, “I’m as nervous as someone who’s spent 3 million quid in a recession would be. I’m nervous to see it busy. It needs to be busy because if it’s not, it won’t last a month.” Did some research and 1 quid (or pound) equals 2 US dollars. Do the math and you can see why he’s a little nervous.

If you’re in London next week, you can find it here:

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BBQ Joint of the Week – Haywards Pit Bar-B-Que

The original Haywards Pit Bar-B-Que in Overland Park, Kansas was opened by Hayward and Hattie Spears on August 19, 1972. In 1981, foreseeing the coming develop-ment boom in southern Overland Park, Hayward bought some land in the undeveloped outskirts of the city (at 110th and Antioch) that could accommodate any size gathering (it can seat up to 221 customers at one time).

“Among my first regulars was a couple who always said ‘we’re telling everyone we know how good your barbecue is.’ Then one night when we were packed and customers were lined up outside in the parking lot, he stuck his head inside and said ‘we’re going to stop telling people about this place.”

Haywards serves the usual Kansas City BBQ favorites (brisket, burnt ends, sausage, and ribs) along with a number of specialties that aren’t on many menus in these parts (more so at the S. Antioch location). I haven’t had a chance to visit either location, but I know that many of you have. I’d love to get your reaction as there’s always a strong BBQ line in the sand when it comes to favorite BBQ joints in Kansas City.

Here are their two locations:



BBQ – Food Network’s Cat Cora’s New Concept BBQ Joint

According to QSR Magazine Food Network’s Cat Cora (a.k.a. Iron Chef Cat Cora) will be opening a non-traditional BBQ Joint in the Macy’s at South Coast Plaza in Costa Mesa. Aptly named Cat Cora’s ’Que (or CCQ), it “will share its Macy’s home with two other concepts, La Brea Bakery and celebrity chef Marcus Samuelsson’s Marc Burger.”

Photo Courtesy of Macy’s Culinary Council

Per the article, ‘the concept will be aimed toward families and mall shoppers and feature global barbecue with sauces from all over the world, including Asian, Caribbean jerk, and Argentinean chimichurri. Meat is the focal point—slow smoked beef brisket, pulled pork, and smoked chicken. Customers can choose from platters, salads, or wraps, which Cora calls “the barbecue version of a burrito.” Vegetarian choices will include fire-roasted vegetables, a signature chopped salad, and sides of beans. Rounding out the menu will be seafood dishes such as skewered shrimp with a Basque rub, chili or lemon zest, garlic, and olive oil.”

See the entire article here

For updates follow Cat Cora on twitter here

If you’re in Orange County in December you can check it out here:

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Goldies BBQ – Vancouver, Washington

Karen Persson from The Columbian did a write up on Goldies BBQ new location (Charles Bibens, the owner and pitmaster, was currently only serving his BBQ in a Shell Gas Station).

Photo courtesy Zachary Kaufman

Some additional information from the site, “Charles Bibens has been grilling and smoking all his life. His masterful hands have created some of the best tasting BBQ in the world.”

“Over years of practice, he has perfected the art of applying delicious smoke for hours over low heat. From pulled pork and beef brisket, to smoked hot links and drummettes, there is not an element of BBQ that he has not perfected. What makes his creation stand out is Charles’ talent at crafting the best tasting sauces and rubs which put him ahead of the rest.”

Here’s the menu which looks spot on.

You can check out the entire article here

Check his joint out here and let me know what you think:


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Smokin’ Willies BBQ Truck – Los Angeles – Review

My Los Angeles correspondent, Miguel (a.k.a. the Notorious P.I.G.) had a chance to sample Smokin’ Willies BBQ Truck on Thursday. From what I can tell the BBQ truck run by Bill “Smokin Willie” Kelley roams the eastern portion of the San Fernando Valley.

Here’s the review: “It was very good! Sauce a bit on the sweet side but complex and tasty. It’s not for BBQ fans who like “smoky” flavors. There’s not a lot of smokiness to sauce or meat. That would have been my only bit of criticism, but I’m not one who requires that to consider it to be good BBQ.”

Pulled pork, pulled chicken (spicy and mild), meatballs, and hot links is what I had. I recommend the pulled pork, spicy pulled chicken, and the hot links.

To see where the truck is at any time during the day you can check them out on twitter here
They’re on facebook here

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Rusty Bucket BBQ – San Antonio, Texas Express News did a quick bit about Rusty Bucket BBQ in San Antonio, Texas which opened in early August of this year.

Photo courtesy of Jennifer McInnis / Express-News

None of our Texas correspondents have been as of yet, but from the article, “The restaurant offers smoked brisket, sausage, pork loin, chicken, turkey and ribs, as well as jerky, sides and, what looked the best to us, a Smacked Down Potato, a 1-pound smoked potato filled with 1 pound of beef brisket for $5.99.” Very interested to see what that’s all about. Sounds interesting.

If you get a chance to stop by, let me know what you think and shoot over some additional pics of their BBQ.

See the piece here

You can find them here:


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Conversation with Bill Petty – Petty’s BBQ – Starksville, MS

Just outside of Mississippi State University there’s a BBQ joint called Petty’s BBQ. I’ve gotten a few emails recently from people who have been and they rave about the ribs (beef and pork), brisket, pulled pork, or beef brisket all cooked low and slow. The Dispatch ran a conversation with Tim Pratt and the owner, Bill Petty.

Photo by Jackie Hudson

They also have all the southern favorites (catfish, fried green tomatoes, okra, etc.). One thing I gleaned from the article was the importance of their sauce. Per the piece Bill Petty says, “We’ve got a barbecue sauce recipe that’s over 100 years old. My great-granddaddy started it. I think everybody likes the sauce.” An impressive figure from the story is that they go through 4,000 lbs. of pork per month. Not too shabby.

You can read the whole interview here. Let me know if you get a chance to stop by (or if you’ve been). Really would love to here more about it.

You can find the joint here:

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B.B’s Lawnside BBQ – 20th Anniversary – Kansas City, Missouri

As everyone knows, Kansas City has a lot of really great BBQ Joints. Heck you know you’re in good BBQ company when your region defines an actual style of BBQ. But one place that has always stood out for quality Que and incredible atmosphere is B.B’s Lawnside BBQ in Kansas City, Missouri.

Photo courtesy of Scootupia

The Pitch in Kansas City did a great piece on B.B’s Lawnside celebrating their 20th Anniversary. Jo and Lindsay Shannon own and operate B.B’s. From the article by Berry Anderson, “That’s actually a street, believe it or not,” Jo Shannon says, pointing to the route. It leads to a production plant built in the 1930s”. Lindsay continues, “The landscape isn’t pretty. But the dust and the rumble are in keeping with the no-frills, down-home ambience at B.B.’s. We’re celebrating our 20th anniversary all year long. Our theme? NOT renovated and under OLD management.”

Photo Courtesy of Forester Michael

Although they are known for their ribs, rib tips, and burnt ends, they serve a wide variety of Cajun favorites such as gumbo, jambalaya, and red beans and rice. You can read the entire article here

They are located here:

Follow them on twitter here

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Randy’s Ribs and Barbecue – Turning 30 Years Old

Southern Maryland Newspapers did a nice piece on longtime BBQ Joint Randy’s Ribs and Barbecue in Hughesville, Maryland (not too far from Washington, DC). Seems the joint will be turning 30 years old very shortly.

Photo courtesy of Emily Barnes

Randy’s is known for of course their ribs, but most people I’ve spoken to really love their pulled pork sandwiches with their North Carolina style slaw. Their menu consists of Beef (sliced/minced), Pork (siliced/minced), Chicken (bone in), Boneless Chicken Breast, Rib (bone in), Ham, Hot Dog (all beef), and Half Smokes. If you’ve been (or are planning on going) let us know what you think.

You can find the joint here:

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