When you think of top-tier barbecue, names like Franklin’s in Austin often come to mind. However, Seattle’s own Outsider Barbecue, helmed by Onur, brings a unique and delicious twist to the traditional flavors. In a recent conversation with Onur, we delved into the delightful meal we shared, which featured an array of smoky, fatty meats including brisket, pulled pork, and ribs, all complemented by his incredible jalapeno cheddar sausage. The highlight? Perfectly balanced, crispy sides like coleslaw, black-eyed peas, and a lighter, tangy potato salad that showcased a hint of Onur’s Turkish culinary roots.
Onur’s Journey from Turkey to the United States… for BBQ
Onur’s journey from Turkey to the United States is a fascinating one. Initially visiting his wife in Austin, Texas, he fell in love with the local barbecue scene. His first transformative bite of brisket at Franklin Barbecue ignited a passion that would eventually lead him to pursue a career in barbecue. Moving to Seattle, Onur now operates his food truck, offering a fusion of Central Texas-style barbecue with a touch of Turkish flair in his sides, creating a unique and flavorful dining experience.
The Art of Smoking Meat
The process behind Outsider Barbecue’s mouthwatering meats is a labor of love and precision. Onur favors a slow smoking method, taking a minimum of 14 hours to achieve the perfect brisket. Using only salt and pepper as seasonings, the focus remains on the quality of the meat and the smoking technique. This minimalist approach ensures the meat’s natural flavors shine through, delivering a consistently outstanding product.
Overcoming Challenges in the BBQ world
One of the challenges Onur faces is sourcing post oak wood, a staple in Central Texas barbecue, which is hard to find in Seattle. However, he improvises with white oak to maintain the distinctive smoky flavor. Despite logistical challenges, including operating out of a shared commissary kitchen, Onur’s dedication to quality and authenticity never wavers.
A Vision for the Future
Looking to the future, Onur dreams of creating an authentic Austin-style barbecue experience in Seattle. He envisions a vibrant, open-air space where people can enjoy great food, beer, and live music. While the weather in Seattle poses challenges, Onur is determined to bring this dream to life, combining his passion for barbecue with the lively atmosphere of an Austin barbecue joint. With his dedication and talent, it’s clear that Outsider Barbecue is set to become a staple in Seattle’s food scene, offering a delicious taste of Texas with a unique Turkish twist.
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