BBQ2U

Great b-b-q. Friendly folks! Table service would be great! But I'm afraid that would raise prices?

This is just my opinion and I do not intend to evoke any negative emotions or outcomes for anybody. My opinion does not matter. I choose cooking meat with fire over any other cooking methods. I know the difference between grilling, smoking, & barbecuing and can execute these methods in any given environment.Here are some of many barbecue (que) joints I've had. Some really good and some really bad and many in between. I've read the reviews and I feel like I'm the crazy odd person amongst a group of people who have a mindset that doesn't align with my reality. Those claiming to be Texans, having "que" in Texas or any "que" centric state, and/or being "que" regulars or aficionados, I mean no disrespect to anybody. But, one of us are just aren't being truthful. Again, I'm far from the majority and my opinion....OR - bustersbarbecue.com/TX - billmillerbbq.com/, rudysbbq.com/, buc-ees.com/about/, thebigbib.com, franklinbbq.com/, bobssmokehouse.yolasite.com, blacksbbq.com/, snowsbbq.com/, saltlickbbq.com/, KS - https://gatesbbq.com/, https://www.arthurbryantsbbq.com/, https://www.jackstackbbq.com/NC - bubbasbarbeque.comWA - dickeys.com/, ribticklersbbq.com/, bobsbarbq.yolasite.com/, bbqpetes.com/BBQ2U's service is/has always been one of the best around. The gentlemen who work here are very customer oriented......patient, informative, engaging, and ready to take care of customers. I've noticed this at their main location and when they sold que at Edison City Alehouse in Tacoma.SidesOkra - The raving reviews for this frozen "from the bag breaded vegetable " (its really fruit) is mind numbing. I have ate frozen breaded okra since 1982 from lubys.com/menu and churchs.com/menu/side/. Its readily available at Old Country Buffet, Shoney's, Sizzlers and many other restaurants that probably purchases this product from sysco.com/. I've been to restaurants that fry freshly breaded okra cut lengthwise. So, many awesome delicious ways this could easily be prepared from scratch. Mac & Cheese - Eating nachos with this kind of cheese ricos.com/products/ or any other cheese like similar product isn't good. It's worse eating mac & cheese that taste like this.Beans - The best tasting and freshest side. Over the years sometimes bits of brisket/pork, bacon, onions, bell peppers, and/or sugar are added to the "straight" from the can side. This side pairs best with the available proteins, based on how I like strong, bold, and rich foods.Potato Salad - The addition of boiled eggs gives it a less container feel.Cole Slaw - The slaw I tried eating tonight, had the liquid from the wilted red and white cabbage settled at the bottom of the styrofoam container. I could barely taste components of mayonnaise.French Fries - I haven't had the fries here. I don't like most frozen french fries.Fried Pickles - Appears to be made in house and I've not had them here. I prefer pickles cold and not fried.Banana Pudding - Is my favorite southern dessert. It can be found anywhere in Texas, even in bluebell.com/product/banana-pudding/ form. The suppressed layers of cookie, pudding, leaves my tongue and upper palate searching for some semblance of banana pudding.MeatsThis is what possibly hurts me the most and propelled me to write after all these years. A barbecue restaurant in a state that isn't barbecue centric is very risky, hard, and expensive. I love meat and I love meat kissed by fire and smoke! "Que" made in commercial smokers isn't what I'm used to. I prefer the artistry of a fire pit/smoker. The turkey breast and beef dino ribs, are what I've ordered the most over the years. Followed by the marbled brisket, sausage, and pork ribs. At times I've forgotten to request viewing the meats before being plated. The "que" being in warming boxes for excessive periods of time, dismantles the art of barbecue to the techniques of confit/braising. The equivalency of taking a well executed product and then simmering/steaming it. Most times I've spent a grip of money on beef ribs that are dry & tough around the edge/exterior or wet & limp all around. The bark is intoxicatingly beautiful, but deceptive in savoriness and toothsomeness. All the unctuousness gone from the beef and pork ribs. Same with the brisket. The meats are left to confit in its own rendered fat and/or braised in its own natural juices or possible "added" liquid, simultaneously. It ruins the meat and isn't barbecue any longer. I order Texas style, by the pound with sides of pickles, onions, and sauce. The "que" is elevated to satisfying with the addition of either more seasoning, sauce, and/or pickles or onions. Real "que" should stand on its own. At times the sausage looks like a handcrafted German style sausage. Sometimes not, from being over saturated in a liquid, yielding a tin can Vienna-esque muted sausage. I've never had the chicken. A perfectly balanced barbecue sauce!

Amazing!!! Best brisket ever! And... You gotta try the Dino Bones! Great crew working there. Unassuming ambience. The prices are very decent considering the level of awesomeness in the menu! I'll say the best BBQ in the area, maybe the state, hands down. I've only had the brisket and beef ribs, but if everything else is anything close to tasting like these two items, I'm looking forward to trying it all!

SO GOOD!! Didn't get a picture of it but we also got the jackfruit sandwich and it was incredible. I am already looking forward to the next time we order

I have only tried take-out. The bbq is surprisingly good. I have gotten spoiled by bbq in Texas, St. Louis, and New Orleans. However, their bbq stands out considering Washington state is not known for their bbq. This is my new go to spot when I need a bbq fix. Also, their fried okra is on point. Their portions are huge so expect leftovers.

Second time and enjoyed the food. We order the beef rib and turkey. The rib was so large it could be a meal for multiple people. The coleslaw is good

This is the kind of place you want to tell everyone about but also not because it is SO GOOD you don't want to share We came in at 7:30, half an hour before closing and they were out of a bunch of things but we got a pulled pork sandwich, brisket (the best we've ever had), beans, coleslaw, potato salad, Mac and cheese and fries and hot damn it was all so good. We even went back to get 2 more sides of Mac and cheese. (It may have been my favorite Mac and cheese ever. Even our very picky 10 year old loved it). The sauce is sweet and smokey (reminiscent of Sonny's in Florida) and the brisket literally fell apart it was so juicy and tender and the bark was wildly crispy but didn't taste burned. The service was beyond stellar- these guys were so nice and friendly even though we came in close to closing time and they seemed genuinely into being there despite it being late. Also, the chairs are accessible, as were the tables and the restrooms and we cannot wait to come back. 12/10 check this place out but save me some Mac and cheese and brisket!

I got the pulled pork sandwich! It was mid and very dry! I added bbq sauce which just didn't do it for. Customer service was great tho!

Impressed! definitely one of my go to's now. I haven't been disappointed any of my visits. BQ Sandwich is huge a I've never liked fried pickles until this place. Employees are very friendly.

Excellent food! Brisket and pork belly are our favorites, and hot fries pickles as a side.