Smokin’ Pete’s BBQ Goes Natural
For Immediate Release — 5/1/2008
It’s all about the meat at Smokin’ Pete’s BBQ. What started as delivery error, has become a meat mantra – Smokin’ Pete’s BBQ now uses all-natural meats for their barbecue.
Husband and wife team Eric and Julie Reinhardt opened Smokin’ Pete’s BBQ in Ballard four years ago.
“When we first opened, our meat vendor delivered a couple of cases of all-natural brisket from Painted Hills Farms. The difference in taste and texture was amazing. We decided to go with the natural brisket from then on. It was just a matter of time before we looked into changing over all of our meats,” says smoke-tender Eric. The cost may be higher but the Reinhardts feel that eventually demand will even out prices.
Smokin’ Pete’s BBQ now smokes all natural Draper Valley chickens, natural pulled pork and ribs, and their well-known brisket from Painted Hills Farms. At holiday time they continue to offer their all-natural smoked turkeys. Their meats are from Northwest farms in Washington and Oregon.
“In choosing our meat sources, we’ve gone the extra step to research the company brands. There is vast disparity between what the USDA deems “natural” and what most consumers consider natural. The USDA’s “natural” designation refers to the processing after slaughter. We wanted farms that naturally raise livestock without hormones and chemical additives to feed.”
With the change to natural meats, Smokin’ Pete’s BBQ has re-vamped their menu, simplifying it and adding a kid’s menu. They cater from 10-10,000 folks and love what they do.
Smokin’ Pete’s BBQ is located at 1918 NW 65th in Ballard. Open 7 days a week for lunch and dinner, they offer live music on Thursday, Industry Night on Monday, and great barbecue all the time.
For more information call (206) 783-0454 or visit www.smokinpetesbbq.com.