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By Keegan Prosser on June 28, 2013 – No Comment

3-pigs Bar-B-Q has been serving up delicious ribs in Bellevue for 27 years. PHOTO BY KEEGAN PROSSER

By Linda Ball

There’s more than one kind of barbecue to enjoy – and it seems folks are pretty passionate about the kind they favor.

Brothers John and Todd Harrell own 3-pigs Bar B-Q in Bellevue. Originally from Atlanta, their speciality is southern barbecue, smoking meats with mesquite wood. The brothers are going strong after 27 years.

“Pork shoulder is traditional barbecue down there,” John said. “We do pork shoulders, beef ribs, baby back ribs, turkeys – we do the gambit.”

The Harrell brothers claim to fame was winning four barbecue championships in a row. They entered their tomato based sauce in several competitions including the World Barbecue Championships in Meridian, Texas, in the late ‘80s and won, so they took the sauce to retail stores. Called Harrell Brothers Championship Barbecue Sauce, it is available at 300 grocery stores in Western Washington, including QFC and Whole Foods.

Harrell thinks the growth of barbecue in the area has to do with all of the transplants who come to work for companies like Boeing and Microsoft.

“It’s a cool industry, with some real interesting people,” Harrell said. “People take barbecue a little more personally than a lot of food.”

At Rhodies Smokin BBQ in North Bend, manager Chris Bacon (really) said they slow smoke the meats with hickory.

“What really sets us apart is our sandwiches,” he said. “We use a freshly baked French roll, not a hamburger bun.”

The sandwiches available are pulled pork, beef brisket and shredded chicken. They also have ribs and quarter chickens.

“We dry rub in a Texas style, but our sauce is a combination of Kansas City and the Carolinas — kind of sweet and vinegary.” Bacon said. “We took everything good about barbecue and mixed it together.”

The Butcher Shop Cafe in Kenmore, owned by Mohamed Souaiaia, has been in business since 1993, starting in Seattle as a meat wholesaler. Souaiaia said barbecue champions were buying their wholesale meat from him, so he had them come and cook some – it was a big hit. He decided to try it himself.

“We have very good meat,” Souaiaia said. “We have Kobe beef and Berkshire purebred pork from Japan. It’s a very slow grown-pig. We’re using 100 percent purebred meat.”

Korean and Mongolian barbecue are cooked in a pan and are more of a stir-fry. Meats and vegetables are cooked in large iron griddles at a high temperature.
Whatever you prefer, the Eastside seems to have it.

BBQ on the Eastside:

• • • Bellevue

3-pigs Bar B-Q
1048 116th Ave. N.E.

Dixie’s BBQ
11522 Northup Way

Island Grill
15600 NE Eighth St.
Suite Pm-1

Bulgogi Korean BBQ
15600 NE Eighth St.

• • • Bothell

Carolina Smoke
23806 Bothell-Everett
Highway, Suite A

• • • Duvall

Armadillo BBQ
15505 Main St. NE

• • • Issaquah

Stan’s Bar B Q
58 Front St.

Dickey’s Barbecue Pit
5704 E. Lake Sammamish
Drive, Suite 103

• • • Kenmore

Butcher Shop Cafe
15022 Juanita Drive NE

• • • Kirkland

HP’s Smokehouse BBQ Truck
14130 Juanita Drive NE

192 Brewing Company @ The Lake Trail Taproom
7234 NE 175th St.

• • • North Bend

Rhodies Smokin BBQ
14500 468th Ave. SE

• • • Redmond

Stone Korean Restaurant
16857 Redmond Way

• • • Snoqualmie

Bayan Mongolian BBQ
8020 Douglas Ave. SE

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