RoRo BBQ & Grill: Taking tender care in slow-cooking meats

Barbecue is known as a staple in the South, with every state claiming its style as the best. And even though Seattle is about as far away as you can get from the Carolinas, you can still find some good 'cue in the Pacific Northwest.

Take RoRo BBQ & Grill in Wallingford, for example. RoRo doesn't claim to be authentic to any one region, but it does claim that you'll appreciate the hard work it puts into slow-roasting its meats.

"We reflect all the regions of the South — Tennessee, Kentucky, Texas, Alabama, the Carolinas — wherever slow-smoked meat is served," general manager Kelli Scott said. "We'll try anything."

And what RoRo BBQ & Grill has come up with is a process of slow-cooking its meat and a variety of five sauces that will make any Southern transplant wish they were home for the holidays.

The menu: Ten sandwiches — ranging from pulled pork and beef brisket to burgers and chicken sandwiches — are priced from $7.95 to $10.95 and include a choice of two side dishes. Ribs and smoked chicken thighs also are available.

Sides include: coleslaw, barbecue baked beans, cornbread muffins, mac and cheese, garlic mashed potatoes, potato salad, creamed corn, macaroni salad and succotash.

"We make everything from scratch," Scott said. "The only thing we don't make are our buns and our French fries."

What to write home about: You can't go wrong with the Pulled Pork Sandwich or the Spicy Chicken Sandwich ($9.95 each). But don't be afraid if you're not a carnivore. The Pulled Portobello Sandwich ($10.95) is a heaping pile of smoked mushrooms and roasted red peppers, sliced and served with barbecue sauce. Almost all of the side dishes are vegetarian or vegan.

The setting: You feel like you're in the Old West when you walk in. Cowboy memorabilia lines the walls, along with a vast selection of hot sauces. The dining area is small and patrons are encouraged to share a table when the line is out the door. Its sister restaurant in Georgetown, near Boeing Field, has more seating options.

Summing up: Three sandwiches, six sides and a sweet tea ($2) came to $36 plus tip and fed three people, with leftovers.

Jon Fisch: 206-464-8326 or jfisch@seattletimes.com