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Bear Pit BBQ

Schielke
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Schielke

Schielke

Posted
Posted

In Burien, there has been some recent rumblings about a good BBQ place. A Stranger Chow article had an interesting way of saying they liked it. I also read a thread about it on Chowhound the other day during my monthly check in. :wink:

My only argument with the article is the part about the rib sliding out from the meat cleanly. This is usually a sign of overcooking and not a very good sign at all.

In any case, it sounds worth a check out.

Col?

Ben

Gimme what cha got for a pork chop!

-Freakmaster

I have two words for America... Meat Crust.

-Mario

tighe

tighe

Posted
Posted
That's awlfully down yonder. They don't take kindly to strangers in them there parts.  :wink:

Hey, that there is my neck o' the woods. If girl chow and I go with you, the other locals will leave you be..... :raz:

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

girl chow

girl chow

Posted
Posted

Yeah, come on down to the south end! Tighe will stash you in the back of his pickup and I'll bring my six shooter for protection for you northerners and we'll go check out 'em ribs.

I'm curious about this place. Tighe, have you tried?

A palate, like a mind, works better with exposure and education and is a product of its environment.

-- Frank Bruni

tighe

tighe

Posted
Posted
Yeah, come on down to the south end! Tighe will stash you in the back of his pickup and I'll bring my six shooter for protection for you northerners and we'll go check out 'em ribs.

I'm curious about this place. Tighe, have you tried?

Haven't tried it. In fact, hadn't heard of it 'til Schielke's post. Probably demonstrates how limited my south end dining knowledge really is. I'm definitely up for trying it some time....

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

seawakim

seawakim

Posted
Posted (edited)

Dave and I would love to join you! He really likes BBQ. :wub:

Let us know when you're going.

Edited by seawakim (log)

"If we don't find anything pleasant at least we shall find something new." Voltaire

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