CAMPFIRE BBQ

campfireforyou.com

[foodffs]

This for That: A Guide to Cooking And Baking Substitutions

Really nice recipes. Every hour.

Show me what you cooked!

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Brisket makes any day a holiday!

[whiskeywrites]

Experience is the best teacher, for both.

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Especially when those vices are Bourbon and Campfire BBQ!

@CAMPFIREFORYOU

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Bernheim Whiskey is going into the BBQ sauce for our Booze and BBQ event at Downtown Spirits on Saturday November 22nd. 3 pm until sell out! @

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Our beef ribs aka dino bones!

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A little food porn for your evening with this smoked brisket slider on a pretzel bun with some apple slaw and a porter bbq sauce.

[jonnyraygun13]

Cash

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Cool sounds of Cash!

[neversaydiet-deactivated2016102]

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Elk in Washington have the best racks!

[campfirebbq]

And now for your moment of smoked Zen!

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[bourbonandpearls]

[campfirebbq]

 “Too much of anything is bad, but too much good whiskey is barely enough.”

Mark Twain

Campfire

[campfirebbq]

Having spent years as a bartender, I find that it's not a bad idea to do a little homework when you're ready to take an evening in hand. Your bartender wants to help you, even more so when you've helped yourself. Read up and lift your next glass with confidence.

[campfirebbq]

#bbqlust #bbq #seattlebbq #campfirebbq #foodporn #Brisket #Sunday #barcalonge

[campfirebbq]

James E Pepper Straight Rye Whiskey tastes like heaven and is going into the BBQ sauce for Campfire's event on Saturday the 11th at Downtown Spirits!

Facebook Event Details

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Amazing photo by Chad Lyons at our last event Booze, Beer and BBQ at Cafe Pettirosso that featured Campfire BBQ as well as tastings from Jack Daniel's entire line and craft brew from Silver City Brewery. 

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Campfire BBQ 's Booze, Beer and BBQ event at Cafe Pettirosso this last Monday featured pairings with Jack Daniels entire line and local brews from Silver City Brewery! It was a blast and we met some amazing people.

Thanks for putting our meat in your mouth Seattle!

Pictures by our amazing photographer friend Chad Lyons!

To catch up with what one of our patrons described as our "cult restaurant" you can follow us on Twitter or Facebook where we keep those serious about their BBQ apprised of our next location.

[luckypeach]

Welcome to Microbe Week, because sharks are actually kind of boring.

What do you have hanging on the walls of your house? Your small children’s’ artwork? A dark, moody photograph of an abandoned city corner? This week’s grocery list? Here’s something else to post up there: a visual guide to salami microbiology. There’s a lot of good stuff up on MicrobialFoods.Org—profiles of cheesemakers and scientists, explanations of the microbes behind the color of cheese rinds—but it’s Friday, and we’re into looking at pretty photos of the stuff that grows in our favorite meat snacks. Click on over to download the poster, and let your nerd flag fly.

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[campfirebbq]

Show some #love if #ribs have impacted your life in a #positive way!

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