Smokin’ Pete’s BBQ Articles
The West’s top 10 barbecue joints
Barbecue attitude might be brash, but the meat doesn’t have to be: The dry-rubbed, hickory- and cherry-smoked barbecue at Smokin’ Pete’s in Ballard is juicy with a subtle, almost haunting quality. Owners Eric and Julie Reinhardt are proud to share some of their wood-fired knowledge: In Julie’s book, She-Smoke (Seal Press; $17), coming out June 1, she encourages women to take up the BBQ tongs.
You gotta try The platters. You can’t err with the generous portions of 14-hour brisket or “singin’ man” pork spareribs — dab the meat with a little of the tangy original sauce.
Peter Fish — Sunset, 2009
Smoked Meat Vatican
“Smokin’ Pete’s BBQ in Ballard...a smoked-meat Vatican.”
“the brisket..is so seductively tender you’ll blush.”
“Pete’s delivers quality meats, heavenly smoke, and tasty sauce — the holy trinity of barbecue.”
Scott McGeath — the Stranger, 2004
Hankering for some good ’cue? Pete’s is your place.
“Smokin’ Pete’s is the kind of joint that has you at hello..”
“Inside it’s color-splashed and warm as a big fat wedge of sweet potato pie, which, surprise surprise, they also have. Indeed, Smokin’ Pete’s seems to have just about everything a person might crave...the menu includes such unlikely bedfellows as Peking-style BBQ duck with plum sauce and Asian slaw, beer-battered catfish po-boy with a side of dirty rice, and good ol’ BBQ Ribs with cole slaw, cornbread, and your choice of hot or original sauce.”
Kathy Robinson — Seattle Times, 2004