Pecos Pit BBQ
Pecos Pit BBQ has a 30-year record of success in the Seattle area. Sandwiches are the core of the menu, complemented by a variety of seasonal side dishes and other specialty items dressed in pepper—not sugar—based BBQ sauce. The small spot makes it great for meals on the go, but Pecos also offers outdoor seating on warmer nights out. Yet even in the winter the line for this place extends around the corner. Luckily, the wait isn’t long thanks to speedy, expert service.
Pecos Pit grew from its first location on 1st Ave South in 1980 to become a large-scale franchise with stores and food trucks throughout Seattle. On Mondays and Tuesdays, you can get any of their classic slow-cooked meats like the shredded pork or sliced beef brisket as a burrito. The “Burrito Willie” sounds like an invention borrowed from the back kitchen staff meal—barbecued meats wrapped with pinto beans, tomatillo sauce, cheese, and sour cream in a large flour tortilla—but hey, do as the pros do. Ordering at Pecos means adopting their lingo. Ask them to “Spike It” to add a hot link to anything on the menu.