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Dixie's BBQ


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Hit Dixie's for the first time today and was lucky enough to eat outside where you couldn't ask for better conditions. I love spring!

Dixie's is owned by a the husband and wife team of Dixie and Gene Porter from Louisianna and I have no reason to believe what they serve isn't true to style, but I've never been to Louisianna and had local 'que. It's generally West NC style, they specialize in pulled pork shoulder in a tomato based sauce. But there's also some Texas influence as I bought the Dixie's Special sandwich ($8) with brisket (a la pulled pork) with a hot link and a bottled root beer. It also included a choice of side: potato salad, beans and rice or corn bread. I opted for the tater salad and although decent, I not so secretly wished for the beans and rice which, like the cornbread, was made on site.

The sandwich menu has the aforementioned pulled pork, brisket (sans link), the "520" special of the pork and a link and the Dixie special. There are dinner plates of spare ribs and chicken and others that aren't coming to mind.

Gene is half the reason people swarm to Dixie's. He strolls among the patrons with a saucepan of a deep ruby, almost chipotle colored hot sauce with the consistancy of Chinese chili paste. He taunts patrons and indulges them, really cool guy. After I was finished, he addressed me: "Hey blue shirt! Take it like a man. Goddamn"

This sauce is hot. Had I indulged myself I suppose I could've seen through time, but I was already stuffed by the massive amount of meat in the sandwich. The lunch was enjoyable, but the 'que was uninspiring.  Luckily, it was a gorgeous day and "The Man" sauce made the sandwich far more interesting than it was without it.

I am very pleased that I can now say "I've met The Man," everyone should, at least once.

Before I completely give up on Seattle area bbq though, I'll have to give 3 Pigs are tryout.

Oh, here are the essentials:

Dixie's BBQ

11522 Northup Wy

Bellevue, WA 98004-1411  

Phone:   (425) 828-2460

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"Hey blue shirt! Take it like a man. Goddamn"

Since I know that accent, I can almost hear it in my head.  :)

You're really got to visit Louisianna now to give a fully accurate report!

Jon Lurie, aka "jhlurie"

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Gene's voice was low, but he could also squeal like a little girl, it was great!  If I had a voice range like his, I could be in movies! Upon second thought, radio.

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I met "The Man" when I was 8 months pregnant. It's been a few years (just about) and I still remember the burning sensation that spread down my throat and into my gut. I'm not sure what kind of lasting effect it may have had on my then unborn son. Poor little dude. He does like Thai food though, even the spicy stuff, so maybe, just maybe, it ripened his palette :)

For the record, I always get the 520 special. It's a bargain.

What I love most about Dixie's (which is located very close to our Bellevue headquarters, so I eat there whenever I'm forced to make the 405 drive up to the mother ship), is the counter help. They're quite an interesting (and sometimes surly) bunch. I've been yelled at for taking too many napkins, for taking too long to decide what sides I want and for parking my car in - horrors!! -- a parking spot. They're almost never in a good mood, but that adds to the charm. Depending on their mood, it can be a very Soup Nazi kind of experience :)

Oh, and here's something very weird. Have any of you ever noticed that the regulars leave their keys in their ignitions and Gene moves the cars around when the lot gets full? It's probably the funniest thing I've ever seen at any restaurant. Gene's a character. I would never let him near my car. hahaha.

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

-- Frank Bruni

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Oh, col klink - THANK YOU! I have been moping around missing Dixie's.

Important details regarding the ambience must be noted. Dixie's BBQ is in a (barely) converted auto mechanic's warehouse, with a similarly active business next door. One sits at long trestle tables with other diners. The cheap vinyl table cloths, the large green garbage cans and the oft open bay doors elude to a picnic atmosphere, but don't be fooled. This beats the hell out of a measly picnic. It feels like eating lunch on an upturned bucket mere feet from a car up on a hoist. Hoo-yeah! If you prefer to dine al fresco, try to nab a spot at the few outdoor tables, and never mind the car exhaust - it's part of the flavor!

There is no greater fun to be had at any Bellevue restaurant - I miss it more than most Western WA restaurants including (gasp!) the Dahlia Lounge. The Man is a riot (and yes, the sauce is HOT) but the restaurant itself provides no end of enjoyment. Oh, did I mention the food is sensational? (Go on Catfish Tuesday and get a side (!) of Lemon Cake. Divine. The meals are already astonishingly large - for lunch, try to work your way through pork ribs, beans and rice, corn bread, potato salad AND lemon cake - that's what comes in one meal order, if I recall correctly. If that leaves you peckish, next time order from the "Larger Amounts" section on the order board. Ahh, me. God bless America.

It's a giggle watching all of the be-chinoed and polo-shirted Microsofties perched carefully on grubby benches, wallowing in gastro-heaven. I have even observed them ignoring their cellphones - food must be good, eh?  I took a database development class at BCC just to be near Dixie's. How very grateful I am to col klink for calling to mind some damn good BBQ. Yes, I have "Met the Man" and I am a better person for it.

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  • 3 months later...

Col. Klink, I have to agree, Dixie's isn't particularly inspiring BBQ. Lots of people seem to come for "The Man," but BBQ should be all about the meat, not the sauce.

Fortunately, now that I can turn out excellent ribs and brisket at home, I no longer dispair that I have been unable to find truly great BBQ in the Seattle region.

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Before I completely give up on Seattle area bbq though, I'll have to give 3 Pigs are tryout.

CK, I completely agree with your assesment of Dixie's. Although Seattle will never be a 'cue' mecca, I think there are a couple places that are definately worth visiting.

Have you tried Jones Bar-B-Q on MLK Way in Ranier Valley? Some very serious ribs and pulled pork. The best in town in my humble opinion. I love showing up when they have the smoker cranked up in the parking lot.

From the "you gotta be kidding me" category: Rascal's Retaurant & Casino on Des Moines Mem Dr in South Seattle has great ribs. I $#!^ you not. Not 'authentic' (whatever that is), but very tasty. They actually simmer the ribs for several hours in their sauce and then throw them on the grill right before serving them.

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

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"Been there, done that"

Seriously, the BBQ is decent (it's not the BEST I've ever had IMO...) and authentic southern BBQ, and "The Man" is definitely too much capcisin and not enough flavour (Sorry Gene...). Otherwise it's a good place to grab an inexpensive bite of food.

I agree with everyone who said that Gene Porter and the staff (and location) is what makes the place special.

Then again, that's just me.

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I can't find the thread where someone (I think tighe?) recommended Abes Place Barbeque in W. Seattle on Calif. St. - Anyway, just an update on Abe's... the last couple of time I have driven by during the lunch hour, including today at noon, they were closed. Very strange... I still have never seen this place open. :wacko:

On another note, Welcome Skie! (I enjoyed reading your bio over on the bio page). :smile:

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BH, that's not good news about Abe's Place. Haven't been there for a while, but if he's out of business, then my two favorite sandwich places (Bistro Antalya being the other) are both out of business! :sad:

I'm trying a new Turkish place in Renton tonight and will provide details later.....

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

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