Results tagged “pulledpork”

We were standing at the corner of 15th and East Pine the other night when we sniffed barbecue. We remembered suddenly that CHS had mentioned something about Gert's BBQ moving into the neighborhood--and there they were, in the parking lot across from Anchovies & Olives.

      

Indeed, we are talking about the alpha-pork mobile Maximus Minimus, the newest mobile food creation by Kurt Dammeier of Beecher's and Pasta & Co. and local designer Colin Reedy. We spotted--hard not to--the giant metal pig-mobile parked truck at the corner of 2nd and Pike, selling a simple menu of pulled pork (and veg) sandwiches and a few of its fixins.

The sad--or happy--fact is that a lot of Capitol Hill drinkers are still the dark about Redwood's existence. It rose triumphant from the metaphorical ashes of a Duds 'n' Suds laundromat, and offers home cookin' worth blogging home about, plus the sweet potato fries which are de rigeur these days.

• We would go to this new West Seattle restaurant for the name alone: "OK Corral Sam'mich Slingers." Also the words "pulled pork" and "sammiches" are featured largely on their "sammich"-board, so we are 100% sold.
• Our friends at the Rainier Valley Post had an epic day of blogging yesterday, covering everything from the ongoing violence in the Othello neighborhood to updates on Nickelsville and "The Jungle" (two of Seattle's homeless encampments) to a call for volunteers for a Seward Park clean-up this weekend.
• Seattle Metblogs answers a plaguing question brought to us by a distressed reader yesterday: the Alibi Room is a pizza joint now? Sorry, jessejb, but it seems to be true.

Last month, Ron from Beacon Hill commented that he prefers Roy's BBQ to the nearby Jones BBQ. This spurred us to get off our ass and finally check Roy's out. The verdict: hot damn, that's a good sandwich.

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer's market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer's market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.