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Pig out at Dickerson's

Barbecue good enough for South Sounders

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ANNOUNCER: Note to those from the South: we aren’t saying barbecue in the Northwest compares to what you cut your teeth on in the southern states; we know what barbecue snobs you can be. However, compared to say barbecue you pick up at the grocery store, there are some decent joints in the South Sound. The boys recently enjoyed the fare at Southbay Dickerson’s Slow & Low BBQ in Olympia.

JASON: Southbay reopened last spring after a momentary closing when they were kicked out of their old location on Fourth Avenue to make room for the new Olympia City Hall. Operating under the sign of a neon pig, the new digs are “cool.” With large roll-up garage doors, a warehouse feel and decent food — It’s a worthy stop.

JAKE: They could use a new bathroom. It’s on the skanky side.

JASON: That barbecue sauce just runs right through you, brother. So sad. What’s not depressing is the large portions Southbay’s delivers to the table. You order at the counter then sit at semi-comfortable seating until the food arrives. The napkin dispensers on the tables counter-balance the extra sauce in squeezable containers also on the table. Despite the large space, I was impressed how well the place holds its heat. You’d think it would be cold, but it’s quite pleasant.

JAKE: They now serve beer and hard cider. I’m just saying.

JASON: I started with the quarter rack barbecue ribs dinner. The smoked pork meat fell easily off the bones while holding its sauce. The sauce tastes mild and smooth — medium sweet with a smoky, brown sugar base. Not award-winning, but for everyday eating it’s more than adequate. Meat can be ordered as a single, dinner or by the pound. The dinners include two sides: baked beans, coleslaw, potato salad, mac and cheese or side salad. The baked beans have a great smoky flavor — low on acidity — dry but for lack of a better term, not too dry. 

JAKE: I started with the barbecue chicken sandwich meal. I was impressed, except the hamburger buns. I prefer a crusty type. They serve mushy buns, especially after sauce sits for a while. They taste processed and doughy. 

The chicken, however, arrived tender and plentiful with an excellent smoky flavor — hearty and satisfying.

JASON: I concur on the bun. It’s my only complaint. On my next visit, I found refuge on a rainy day enjoying a sweet tea and slow smoke brisket. It was a sunny picnic in my mind. I also enjoy Southbay’s sausage — a plump sucker that cuts with a spray of juice. The sausage is on the kids’ menu, which I suspect is a big hit with the younger set. I know mine gravitated toward it.

JAKE: The menu is simple. We’ve covered just about all of it, but they do also offer a few combos and mix and matches for those who need to store up fat for the winter. Southbay is a good place to do that.

Southbay Dickerson’s Slow & Low BBQ

619 Legion Way, Olympia, 360.943.6900

Hours: Monday-Saturday, 11 a.m. to 9 p.m.

Scene: Great space with large roll up-doors, warehouse feel and the slow cooker puffing out great smells in the corner. Lots of seating.

Cuisine: Solid barbecue by Northwest standards

Drinkies: Beer, hard cider, lemonade, sweet tea, soda pop. It’s the best indoor picnic in Olympia.


Sausage Rib combo >>> $6.49

Smoked chicken salad >>> $6.99

Pulled pork sandwich dinner >>> $9.99

Quarter Rack BBQ Ribs dinner >>> $11.99

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Comments for "Pig out at Dickerson's" (1)

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shane said on Jun. 18, 2009 at 12:57pm

these two guys hate America. just because your in the south doesn't mean you can cook. Thats the same as saying you have to go to China to get good Chinese food

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