What Make Our Seattle Style BBQ Unique?

What makes Lady Jaye’s BBQ different is the cuts of meat we smoke. Whole tenderloins, whole strip loins, pork short ribs, picanhas, zabutons, chuck eye and a ton of wagyu beef! Of course we can’t resist smoking the Beef Dino Ribs about once a month.

Everything we do is rooted in classic southern style but “Lady Jaye Style”. Instead of ordering a pound of brisket, you may find a picanha smoked “brisket style” as the daily special on our Meat N’ Three style menu. Or instead of pulled pork you would find a smoked pork New York dish on the menu.

BBQ styles are typically regional, and since there really isn’t a specific Pacific North West style BBQ, we try and start our own traditions using local resources and techniques. So, let’s smoke some awesome meat! 


So, what is BBQ anyway?


The most basic definition of BBQ is cooking big slabs of meat slow and low over fire. So yeah, technically we are BBQ. We smoke whole muscles, pork, chicken and beef in our offset smoker, named Cletus, using apple wood because its indigenous to the Pacific North West.

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