Berry's BBQ (Burien)
August 22, 2008 at 6:07 am , by sara
I have been looking for ribs in this town for ages. Slow smoked with apple wood and fall-apart tender.
A few weeks ago Cobe and I checked out Island Soul and I was all excited to have their ribs but they tasted like they’d been cooked with fake smoke. I almost gave up right then. I’ll make my own damn ribs.
But truth be told, we don’t have a smoker nor an apple tree. So today I stumble out all post-call and exhausted at like 8 o’clock just hoping that this tiny little place I keep driving by on ambaum blvd. is open.
And lo and behold it is. Just a little sign that looks like it’s made out of an old tree, “Berry’s BBQ.” Only two people in the place when I arrive, and one of them is Berry. He is the real deal, Arkansas through and through. Wishing we had a bit more of the hot weather that is so sparse in these Seattle summers.
I order me up some ribs and take my leave. Wish I could stay and drink a few beers, watch the game. The whole drive home I am smelling those ribs. Just a faint smoky sweetness.
I pull them out of the pack when I get home to find like half a pig. And they are amazing. Definitely the saucey kind of ribs, but a perfect sauce: not too sweet, not too hot. But it’s the meat that makes them so good. It is perfectly cooked, faintly smokey with an apple sweetness, and just falling off the bone.
The cornbread I throw right in the trash (it’s from a mix) and the potato salad too. The beans are nice, definitely some pork has found its way in there.
But goddamn those ribs. They have pork sandwiches too. And brisket.
Check it out. And say hello to Berry.
…………………………………………..
Berry’s BBQ
11614 Ambaum Blvd
Burien, WA
206-444-5141
www.berrysbbq.com
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by Krista
On September 28, 2008 at 11:55 am
Cornbread from a mix when it’s so easy to get right! I don’t cook much! Shame. You should convince them to make their own…
by Catherine Reynolds
On October 14, 2008 at 4:30 am
Hey Sara,
I'm beginning to suspect you might be a fellow foodie from the south end? I love finding new spots in Burien, but usually they're of the Latin ilk. As a reformed vegetarian who married a chef & who's step-dad is a Texan, I have definitely been getting into the wonders of good ribs.
Finally checked out the Cedar River Smoke House in Renton this weekend & was nonplussed. The place has a smoky allure as soon as you open the door, so we ordered up some St. Louis style ribs with sides. Portions were healthy, sauces were semi-sweet & definitely reminiscent of a hickory bonfire (sides seemed to be bought en masse from a food service), but after a week's worth of chipotle-rubbed racks from the Queso y Vino dinner that Naomi whipped up? It didn't hold a candle to them.
So if you do indeed live in the realms of southern Seattle, check out the Sunday dinner offerings right in my backyard in Skyway at Taste of Louisiana. They've got a smoker going in the back of a sad little commercial complex, studded with casinos, but it is worth the trip.
I've never tasted soul food this good. They're SLOW (everything is prepared from scratch) but it's worth the wait in my book for ribs this good. What can I say–I now love meat–but my husband confirmed that these were something to live up to.
Thanks for signing up for my newsletter. I love undiscovered hole-in-the walls… Here's to the little guy with great food
-Catherine
by Sara
On October 14, 2008 at 4:46 am
We live near the fauntleroy ferry docks so I definitely find south seattle easier to explore. And I always love a place with a smoker.
I’ll be looking forward to your newsletter…
-sara
by Catherine
On October 14, 2008 at 7:18 am
Traca, of Seattle Tall Poppy, was proposing that we have a blogger dinner one of these weekends at Taste of Louisiana–I have a bunch of weekend tastings coming up this month, but I'll keep you in the know if we come up with a date.
Frankly, I think these guys *might* appreciate the publicity (who knows they were surprised to have me show up in there to get more than a take out menu,) but people need to know that they're working on New Orleans time. THIS IS NOT FAST FOOD, ALTHOUGH IT MAY BE GREASIER & GTREATER.Based on the ribs, I think it's worth it, y'all. -C