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Business as usual at Pike's Pit. Photo via Pike's Pit website. 

Just under the iconic, glowing red Public Market sign is the new Pike's Pit tending to all who pass through the market with barbecue cravings. The spot opened recently and replaced Market Galbee, the Korean barbecue grab-and-go locus, although not much looks the same. Pike's Pit is framed in fire engine red with marble countertops, customers are welcomed with a sign that reads, "Genuine, slow roasted, and wood smoked bar-b-que," as a clear case below holds up turkey legs wrapped with gold foil. 

Pike's Pit serves traditional barbecue in the way of sandwiches and bulk meats to go from a very familiar name in Seattle barbecue, Pecos Pit Bar-b-que off of First Avenue. Pecos brings in pork, beef, chicken thighs, beef brisket, turkey legs, and hot links daily to Pike's Pit, which stores them in hot boxes until they're served. By no means is Pike's Pit a popup or second location of Pecos, but there is a strong affiliation between the two.

Chef Jeremy McLachlan holds the reins behind Pike's Pit, and is also the Salty's corporate chef. He devised the housemade "tasty adds" side dish section on the menu, which includes twice-baked potato salad, cowboy caviar, and "cold slaw" to accompany the sandwich or bulk meats. The trademarked Walkabouts bowl is also chef McLachlan's own creation, a combo of Pecos beans, Tillamook sharp cheddar, slaw, and a pile of meat designed, as the name implies, for easy carrying.  

Pike's Pit sandwiches come with pork, beef, chicken, brisket, or hot links and additions like "Make it Stinky" with blue cheese, "Make it Squeal," which adds double smoked bacon, or simply the "Chin Dribbler"—smothered in twice the sauce. The sauce coating these smoky proteins should also taste familiar; Pike's Pit uses Pecos Bar-B-Que sauce. Bulk meats to go include the pork, brisket, turkey legs, and smoked chicken. 

Enjoy a sandwich and get messy with Pike's Pit between 11am and 5pm daily. 

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