Big Stick Barbecue — Restaurant in Bellingham

Probably one of the best BBQ spots I've eaten in a long time especially here in the PNW. Now, I'm not a huge BBQ enthusiast but I will go all out when I do, and today I did just that. So, I ordered the combo for 4 which is about and as you can see from the picture, it does feed a family of 4 or more. I was just really hungry that's all and I even told the lady that I would take whatever leftover home. This was also my first time eating Memphis style, as dry rubs and vinegar are the biggest differences from other styles of BBQ, at least to my knowledge. The brisket was on point, as it should be.....juicy, a bit fatty, and overall tender. The pulled pork was also great. Not overly salty or seasoned, just the right amount. I think the biggest surprise was their ribs. It had just the right amount of rub and seasoning, but it was how tender and succulent it was that got me. It wasn't falling off the bone tender, which was fine because I don't want to have to pick up the meat or eat it with my fork. This is an all hands meal with the exception of the sides. The meats were all cooked at the right sweet spot. Speaking of sides, I had the slaw and beans, which I wasn't too fond of. It was the flavor profile that I just wasn't used to. The slaw had this tangy aftertaste and I think it was one of the vegetables used in it that gave it that flavor? The beans were initially fine, but then the vinegar taste started to settle and I didn't like it much after a few bites. I should have opted to switch out the sides for others. My friend who had mac and cheese as a side said it was really really good. Overall, the food was great. I will definitely come back to try out their burger specials and pork belly burnt ends, which from what I hear is one of the best things to try.

Oh incase you were wondering about the picture, I did finish all of the meats by myself but opted not to finish the sides, plus I was already getting...

Brisket was the star, but the rest kinda fell flat for me. Got the combo for one and was excited. Two bone ribs just did not have that Texas BBQ taste I was expecting based on all the hype. Pulled pork was not as flavorful as I expected either. It just seemed to be lacking that real smoke flavor and mouth tingle I have come to expect back home. Mac and cheese was piping hot and good. And the cole slaw was good when a good amount of pepper was added. I know some people like just the mayo dressing with it, and the texture was really good. I like that it was not just a bunch of random, same size pieces. If I had to do it again, I would request a lean brisket platter, and skip the ribs and pulled pork

Maybe it was because I came later in the afternoon, or maybe it was just an off day. But I had to force myself through the ribs and pulled pork. The Ribs were not fall off the bone or slide off the bone. As a matter of fact, I did not even get through the first rib as it was just difficult to finish from texture. They were much more chewy than I was anticipating. But again, it was almost 6pm.

I just wish I did not have my hopes up so high being from Texas and being told it was authentic Texas style BBQ. The people were coming in, and it seemed to be getting busier while the Australian guy was singing on his guitar.

Just not sure if I would be willing to take another chance on a $21 plate to be...

First time here,

I was working in the area and I like to find BBQ restaurants and give them a try. Found this place via Google search and had to stop by and eat some smoked foods.

I will start with my favorites first.

Beans were awesome. Nice and spicy. I wanted more, lol.

-Ribs smoked to perfection. They had some pull off the bone and were very good. Alot of places over smoke them and they fall off the bone, not these, they were good.

Pulled pork, much better then the last place I went too in Port Townsend and these had a good flavor. Not over powering, just good. I think they would have been much better if the sauces were in tune with pulled pork. Im thinking vinegar sauces here Piedmont sauces are nice. -Brisket, was not warm and to me was not smoked long enough. You dont want it falling apart, persay but you also dont want it under smoked. But, hey I can't smoke a Brisket if my life depended on it, lol. Even I have trouble getting a good flavored Brisket even if I have good temperature and smoked to 200°+. I just dont smoke them, so I let others do it for me.

-BBQ sauce not my favorite, really not much flavor, and definitely no spice. The beans had perfect spice, and I found myself using the them as my sauce.

Still one of the better BBQ places I have had the pleasure to have lunch at. Im full and happy, and that's all you...