If variety is the spice of life, you’re in luck here. Big picnic tables flank this walk-up-window barbecue joint tucked snuggly into the sprawling SoDo neighborhood, where a large selection of slow-cooked meats is sure to please any barbecue-loving palate. Choices include Southern-style shredded or sliced beef brisket, shredded pork, sliced barbecue chicken, hot links or turkey breast (on Fridays) served as a deliciously sloppy sandwich ($7.85), salad ($8.15), or topping a steaming smoked russet ($9.45) or smoked sweet potato ($9.85). It’s a midday affair only; Pecos is open 10:30 a.m.–4 p.m. weekdays, often with a long line of hungry, blue-jeans-wearing diners during lunch hours. The ambiance is decidedly Southern, lending to the feeling that Tim McGraw might come around the corner strumming his guitar as you wash your meal down with Pecos’ chilled iced tea or lemonade...

The man who made Red Robin a national chain has plans for local legend Pecos Pit. barbeque queen Debra Wise will continue to own and operate the flagship branch of Pecos, long ranked among the city's best barbeque, at the low-rent SoDo shack that's drawn steady lines for decades. Wise still owns that business and will keep the secret recipe to the barbeque sauce that husband Ron, who...

We ran across this little consummate classic dive of all dives. Just a straight no nonsense take out BBQ joint in Seattle Washington. We arrived around 11:15am and there where a few people eating at the various wooden tables that scattered around. No indoor seating. No line as we rolled up to the window and checked out the menu. Just three items. and that is it. Choice of a pulled pork. Pulled beef, Beef brisket sandwich, Oh and the sides consisted of a link and beans. and that is it! All of the sandwiches were...

When my husband called me at work last Valentine's Day with an invitation to meet him for lunch, he made it clear that afternoon delight was in the cards. Again. So what if it came (for him) in the form of a Pecos pork sandwich spiked with a hot link, slathered with "medium"-heat barbeque sauce and stuffed in an onion-speckled bun? I was more than happy to join in, as usual, with my own lusty luncheon: a roll loaded with tender slabs of alder-smoked beef brisket, sided with...

After writing a recent story on where to find good barbeque, I was rightly raked over the coals by fans of Pecos Pit. They wondered how I could have missed the best place for succulent smoky meat in Seattle? OK, so I've seen the light. It's the light from the alderwood embers that fuels the Southern-style pit, where tough meat turns tender after cooking for hours and hours...