There's a masterful use of smoke happening at Outsider BBQ - Review - Seattle - The Infatuation
"It’s a familiar plot arc—BBQ pop-up opens. BBQ pop-up becomes BBQ restaurant. The townspeople rejoice and gnaw on rib bones. And we’re right there with them, because Outsider in Fremont serves a lineup of smoked meats so good it’s possible to momentarily forget that condiments exist. (But sure, twist our arm with a drizzle of peppery golden mustard sauce.) Mounds of pulled pork are moist. The brisket is a less-is-more case study in smart smoking. Links of jalapeño cheddar sausage have impeccable snap encasing molten pockets of cheese. And sides, like sumac-sprinkled potato salad and fluffy corn casserole, offset the grease nicely. Granted, they’ve got some skips, like a syrupy peach cobbler that lacks acid and poppyseed slaw assaulted with a tumbleweed of shaved lemon rind. You know what? Flinging that zest bunny on the cobbler could solve those problems. The surroundings are thoroughly country, thanks to the blaze of an outdoor fire pit, massive wooden tables, and a soundtrack of twangy tunes about blue jeans. But it doesn’t feel like you’ve been kicked in the jaw with a cowboy boot. Ordering is chill too, as the staff can whip up a mixed platter based on your party count in less time than it takes for you to ponder what a quarter-pound of brisket looks like. Yeah, the plot arc is familiar. But familiarity can be great. Food Rundown Pulled Pork These pork shreds are so juicy that they’re worthy of eating completely alone without so much as a sauce dab. But dab away anyway. Jalapeño Cheddar Sausage A link or four belong on your metal tray. We love the balance of sticky cheddar craters and fresh roasty green pepper here, and the whole thing isn’t too spicy if that’s something you worry about. Brisket Smoke is merely a fleeting whisper in this slow-cooked hunk of melty beef, and it's proof that great brisket doesn't need to taste like it spent time in a Las Vegas Casino. But not to worry—there's still a lovely crust and crimson smoke ring to remind you that this is indeed some serious BBQ. Pork Spare Ribs It’s not the most exciting slab of meat in the world, but the ribs are seasoned perfectly, the fatty parts give way where they need to, and leaner bits have a welcome chew. photo credit: Aimee Rizzo Potato Salad It's a Turkish riff, with sumac and dill adding some pop to markedly firm potato hunks dressed in a creamy mustard situation. Tack it on. photo credit: Aimee Rizzo Corn Casserole Fantasies of licking cornbread batter come true in this buttery scoop. We’d roll in just to eat a pint. photo credit: Aimee Rizzo Mac 'N Cheese This one-note mac is certainly fine, but we call it a missed opportunity. Essentially, the edible equivalent of being 40 and still seeing a pediatrician. You can do better. photo credit: Aimee Rizzo" - Aimee Rizzo
