Six years after hitting the streets with their mobile meat station, Raney Brothers BBQ, brothers Paul and Tom Raney have added an immobile aspect to their business with Raney’s Bar and Grill. The establishment is 21-plus with a handful of draft beers, a selection of spirits, and all the juicy, slow-cooked barbecue fans have come to expect from the company.
The latest leap from food truck to brick-and-mortar opened late last month at 3923 Airport Way S in SoDo, directly across the street from another of Seattle’s top barbecue spots, Jack’s BBQ, which specializes in Central Texas-style cookery. The Raney brothers refer to their method, featuring a dry rub for at least 24 hours followed by a slow smoke over cherry or other fruit wood from Washington, as “Northwest Style BBQ,” though they’ve said its closest relative would be St. Louis-style with a tomato-based sauce rather than a vinegar base.
Though still concise, the restaurant menu expands upon the truck’s with more ways to consume beef brisket, pulled chicken, or the signature item, pulled pork. The standard sandwich has a third of a pound of meat on a roll with grilled onions, cheese, and red cabbage slaw, but there’s also the “Dude” sandwich, which stacks half a pound of meat atop a slab of meatloaf, as well as a melt, which adds a little extra seasoning to a grilled filling. Sausage, meatloaf, and veggie grinders are also in the mix.
Exclusive to the restaurant are burgers, with a couple of house options or a build-your-own selection with the likes of smoked jalapenos, fried eggs, and homemade bacon. All sandwiches and burgers are served with a choice of seasoned fries, mac salad, potato salad, or slaw, and extra fries or a chop chop salad are also available.
Raney’s Bar and Grill is open 11 a.m. to 10 p.m. daily.