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How can a Norwegian-themed town like Poulsbo master authentic barbecue? Our food service experts bravely embarked on a barbecue quest through Texas, Tennessee, and the Carolinas, eating at dozens of genuine barbecue joints and attending the famous Memphis in May on the Mississippi River to taste some of the world's best barbecue.

With countless barbecue meals under their belts, our foodies created recipes and crafted practices that would make BBQ Central Kitsap County's destination for genuine, delicious and consistently great-tasting barbecue.

Click here for the BBQ Central Menu

The flavor's in the smoking
We smoke our meats slowly with apple wood. We gather apple tree trimmings from Eastern Washington orchards to impart a unique flavor.

St. Louis-Style Pork Ribs
The St. Louis style of preparing pork ribs, also known as spare ribs, refers to how the ribs are trimmed - the lower-most portion is removed, leaving only the center bone. We rub the ribs with our own blend of dry spices and seasonings, and smoke them for two to three hours. They are caramelized on the grill right before serving.

Texas-Style Beef Brisket
We start with naturally raised beef, rub the brisket with our seasoning blend, then slow-smoke it for up to 14 hours for optimum tenderness and flavor. After the brisket is cooked, it is trimmed and thinly sliced (it actually was two German brothers who first had the idea to smoke a brisket - but they were living in Texas in 1950 at the time).

Smoked Chicken
Our chicken hindquarters are smoked for up to three hours so they're good and tasty.

Pulled Pork
Pork shoulder is seasoned and smoked for up to 12 hours. The meat is then removed from the bone and is so tender it's pulled apart. Then it goes into making what we consider the best barbecue sandwich in the Carolina style.

Sides
Each day we serve our own potato salad, corn, coleslaw, beans, corn muffins and barbecue sauce from fresh, quality ingredients to complete our barbecue meals.

BBQ Central 360.779.1620
Thursday - Saturday, 11 am - 8 pm