I took advantage of an unexpected trip to Seattle to so some barbecue research. Ahead of my trip, I reviewed some recent “Best BBQ” lists by Eater Seattle, the Seattle Post-Intelligencer, and people on social media.
This was my first stop, and it was pretty next-level. It’s a combination of barbecue, Caribbean and soul. The Caribbean influence comes because Red’s wife is Jamaican. Even though there’s plenty of seating, this is a takeout place. Everything is served in to-go containers. No misfires at all on what I ordered.
Here’s my rundown:
Beef brisket–great smoky flavor.
Jerk pork spareribs–transcendent, mainly because Red doesn’t use a heavy hand with the jerk spice. Very tender ribs, but still has a little chew. These were by far the best ribs that I had in Seattle.
Pulled pork–bursting with flavor and great texture.
Fried plantains–nice carmelization, tender and sweet.
Greens–pretty standard.
Lumpia–a Filipino-style spring roll filled with cabbage and chicken–tasty.
Banana pudding–a great dessert! The pudding has Jamaican accents with a rum-like finish.
Jamaican rum cake–just opening the container, I wondered if I would fail a breathalyzer test. Very moist and flavorful cake, but you have to be a fan of rum cake (which I am).
Loved the fact that Lil’ Red’s also serves sorrel (a hibiscus drink) and red drink! Love to see these related drinks on a menu side-by-side.
I highly recommend this place!
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