Stop! There's smoke. And where there's smoke, pouring out of a cooker, there's bound to be good barbecue, right?
I don't know how many times I've tried to find the holy grail of meats cooked low-and-slow over wood in the Pacific Northwest. I thought I had hit the jackpot today in Duvall, a teeny town north of Woodinville.
Ordered up the Bone Jour at Armadillo Barbecue. A combo that included beans, potato salad and slaw on the side. The meat -- cooked over alder -- looked so promising. But... it was underseasoned, the sauce was too sweet, the chicken was dry and the ribs were too fatty.
I really, really wanted to love Armadillo, which has been open about two months in this location. (The original is in Woodinville.) The staff was so nice. The price was right, under $10 at lunch for the generous combo. The sides were excellent. But the meat just missed the mark. I doctored it up at home with some Rendezvous dry rub and sauce. Much better.
Is it possible to find great BBQ in/around Seattle? I'm not convinced.