http://thelonghornbbq.com/web/ .... the have restaurants in Auburn and Spokane.
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Longhorn BBQ - Auburn
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Founding Member
- Jul 2014
- 4756
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Eric
Longhorn BBQ - Auburn
Normally I do all the grill and BBQ for our backyard parties. However, for our son's graduation I had it catered. He wanted his parents involved in the party, not busy doing food stuff. We had Longhorn BBQ in Auburn do the catering. Their food is really good. If you are looking for either a restaurant to eat Q at or someone to cater your party, I highly recommend them.
http://thelonghornbbq.com/web/ .... the have restaurants in Auburn and Spokane.
4 PhotosLast edited by ecowper; June 16, 2015, 01:17 PM.Tags: None
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Longhorn is perhaps the most popular Q in Washington. Originally from near the Spokane Airport, they've branched out and and consolidated several times over the years. Great restaurant on US2 near the airport, still. Cater virtually everything in the columbia basin farms.
Their sauce is a bit too sweet for my taste, but quality meats (ribs, turkey, beef and chicken) always come through. There's better around in my opinion, but for consistency of product and reliability, they're pretty hard to beat.
- Likes 1
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Founding Member
- Jul 2014
- 4756
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Eric
I thought their chipotle sauce was pretty decent. Didn't really like their standard sauce ... a bit sweet, like you said. Is there better Q in WA? Yes ... at my house ;-)
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Founding Member
- Jul 2014
- 1442
- Powder Springs, Georgia
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Barry
Powder Springs, GA
Weber S470 with smoker box and insulated custom cover
RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
GMG Davy Crockett Wifi
Blackstone 1575
Seville Classics Rolling Workbench
Grill Grates searing kit
(2) Maverick ET-732
Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
PickleMeister
Pampered Chef Knives
All Clad BD5
Tyent Water Ionizer
I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.
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Originally posted by Blitzkrieg71 View PostLonghorn BBQ is garbage. I've eaten at the Spokane restaurant on Hwy 2 several times and have left disappointed every time. There really isn't any "great" BBQ in the Pacific NW.
Perhaps a bit of hyperbole. Too sweet? Yeah, for me. Does it compete with Texas BBQ...yeah, probably East Tejas stuff.. Or others..it's sweet enough to please a KCBS person. You're disappointed, so it's garbage, and therefore there's no great bbq in the Pac NW? Well, I've had mex in New England, and Salmon in Texas, and yeah, folks don't necessarily get it, but that don't make it garbage.
- Likes 2
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Charter Member
- Jun 2015
- 44
- Seattle
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Gary
Weber Genesis
Weber Kettle with smokenator currently and S&S on order
Smoky Joe
Baby Q
I've eaten at the Longhorn on Rt 2 since the early 80's. In the 80's and early 90's it was very good. For the last 10-12 years, it has really gone downhill - maybe management, maybe a lot of roadwork kept folks away, or both. Whatever, I can't comment on the Auburn locale as never been there. Their place in Pioneer Sq. was decent, especially for a quick lunch, but it's been long gone.
As for their sauce, yep it's too sweet for my taste, but my wife loves it. A few weeks back, I ordered some "You Know You Want It" sauce from Rabbit in Texas, and I gotta say it's hard to tell the diff between that and the Longhorn, except for the price.
Gary
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Charter Member
- Dec 2014
- 6718
- Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv
A few years ago we were vacationing with friends in Washington State and stopped for gas (can’t remember which town). We asked for advice as to a good place to eat and were directed to a place that had Whale in its name, so I was expecting seafood. They were offering BBQ, so I thought I would give the pulled pork a try. Boy was I pleasantly surprised. While there are some meccas for BBQ, great BBQ can come from anywhere.
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In the ensuing years, Q in the 509 has got nothing but better. Lots of options in Spokane: Ive had great stuff from One Night Stand bbq truck, Tt’s, O’Doherty’s in the valley, and there’s lots new I haven’t had. I don’t know if we’ve a local or regional style yet, red sauces tend to the sweet side, but there’s a few mustard or vinegar based sauces that’ll make you smile. Its a good time to like good food here!
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