Head to Tumwater for Hot Cars and Food
Flaming Pig BBQ Rides & Rods Car Show occurs every third Thursday from 5–7 p.m. through Aug. 19. The outdoor venue makes for an easy socially distanced excuse to travel through yesteryear for some 1950s-style fun.
Located in the Old Town Plaza Shopping Center, this is a free, family-friendly activity and features souped-up, classic, and restored rides that include cars, trucks, and motorcycles.
Grab a bite from one of many local eateries nearby, like Infernos, Meconi’s Italian Subs, Niko Teriyaki, Flaming Pig BBQ, and Taildragger Coffee.
The event is organized by Mike and Sadie Hill, owners of Flaming Pig BBQ food truck. They recently opened an eat-in location in Tumwater. The event is a testament to the family’s enthusiasm for fast cars, car shows, and Mike’s car-racing days in California.
“Anyone who has visited our restaurant would quickly see that horsepower is something we dig,” said Sadie, who is originally from Tumwater. “The décor on the walls in our storefront includes some of the actual race-car paneling from Mike’s championship car.”
Brews and Smoky Meats
What goes together better than brews and barbecue on a hot summer day? At FOB Brewing Co. in DuPont, find both.
When Army veteran Jared Wharton set out to create this spot, he wanted to recreate the kind of camaraderie and support found on an overseas Forward Operating Base (FOB).
The brewery debuted in 2017. Then it launched low and slow-cooked meats over Texas mesquite in an outdoor smoker. Chef and army veteran Aaron Kumamoto is the man behind the mouthwatering smoky meats.
“If I tell you I’m doing Texas-style brisket, that’s exactly what you’re getting,” Kumamoto said. “But I want to also kind of open your mind up and fuse some of the other influences that many of our military folks have experienced — whether it’s Korean or Vietnamese, just experimenting with different yet familiar taste combinations.”
Central Texas Meets Grit City
BK’s Barbecue brings Central Texas-style barbecue to Tacoma with a bang at Sixth and Pine. Kyle Campisi, former executive chef for X Group Restaurants, and his father, Robert Campisi, are serving up the goods. Operating from a pick-up window adjacent to abundant outdoor seating, takeout, and catering, they have turned a 20-year dream into a reality.
Order prime brisket, pork butt, St. Louis style spareribs, and chicken hindquarters smoked to perfection using tried-and-true post-oak brought in from Texas. It also offers German-style sausage. “I’ve always felt that there’s a significant lack of focus on sides when it comes to barbecue,” Kyle said. “Sure, it’s definitely about the meats, but our made-from-scratch sides are a complement to the meats rather than just a kind of afterthought.”
Finish the meal with pecan or key lime pie.
Bring on the Sauce
Three words: sweet, smoky, and heat. That’s what you get when you open a bottle of locally crafted SGT Hart’s BBQ Sauce. With three flavors to choose from, including original, chipotle, and habanero, it’s sure to deliver an extra-special punch during this year’s grilling season. What began as a tasty solution to a lack of sauce one Sunday afternoon at an overseas military gathering more than 20 years ago intensified into a lasting flavor profile that stuck with folks.
“With all three varieties, you’re always going to get the sweet and smoky,” co-founder and CEO Makieda Hart said. “But with chipotle, you’re going to get smokier, more of a teriyaki or beef jerky flavor.” Visit here to purchase or find additional retail locations.