"This aptly named barbecue joint was started by Chuck Forsyth in 1989 — back when Texas-style barbecue was a rarity in Seattle — and is run today by Chuck’s son and daughter-in-law, John and Diane, who only serve lunch and only open on the weekdays. Come for the brisket, the smokey barbecue sauce, and the dry-rubbed St. Louis–style ribs. The only bummer about the place is you have to go back to work afterward." - Harry Cheadle
Harry Cheadle
