Eric & Julie Reinhardt, owners

Julie was born and raised in the Northwest, but her daddy's family is from Alabama, with branches off to Georgia, Tennessee and Florida. She remembers her first taste of ribs at a joint just off the highway in Trussville, AL. She also remembers the copious choices of sides where things like syrup drenched baked peaches were considered a salad. Her favorite traditional family gathering is a once a year potluck feast in the cemetery — so that all the family can come, living or passed on. Julie's barbecue cookbook, She Smoke: A Backyard Barbecue Book was published by Seal Press in 2009.

Though a veteran of the Seattle's restaurant scene, and with family in Augusta, Eric's love of barbecue started at home, experimenting with different woods on the Weber. Called a meathead by Seattle Magazine, if you don't see him slicing your brisket, his head is usually deep in the smoker. Before opening Smokin' Pete's he spun the line at top restaurants in Seattle. He's a zen pitmaster who puts barbecue love into every smoke.

she smoke cover art

She-Smoke: A Backyard Barbecue Book

Julie Reinhardt, empowers women to take their place back at the fire. In She-Smoke, Reinhardt gives step-by-step instructions on a variety of barbecue topics, from buying local, sustainable meats, to building the perfect slow and low fire, and smoking a holiday barbecue feast. She includes a host of delicious recipes aimed to teach women technique, with more in-depth instruction than that of a conventional cookbook. Women will learn the elusive history of 'cue, the difference between true barbecue and grilling, and all about the world of barbecue competition. Featuring interviews with other "smokin'" women and stories about Reinhardt's family, She-Smoke brings women into the greater community of barbecue.

Recent Articles

Barbecue attitude might be brash, but the meat doesn't have to be: The dry-rubbed, hickory- and cherry-smoked barbecue at Smokin' Pete's in Ballard is juicy with a subtle, almost haunting quality. Owners Eric and Julie Reinhardt are proud to share some of their wood-fired knowledge: In Julie's book, She-Smoke (Seal Press; $17), coming out June 1, she encourages women to take up the BBQ tongs.

You gotta try The platters. You can't err with the generous portions of 14-hour brisket or "singin' man" pork spareribs — dab the meat with a little of the tangy original sauce.

— Peter Fish — Sunset, 2009

"Smokin' Pete's BBQ in Ballard...a smoked-meat Vatican."

"the brisket..is so seductively tender you'll blush."

"Pete's delivers quality meats, heavenly smoke, and tasty sauce — the holy trinity of barbecue."

— Scott McGeath — the Stranger, 2004

"Smokin' Pete's is the kind of joint that has you at hello.."

"Inside it's color-splashed and warm as a big fat wedge of sweet potato pie, which, surprise surprise, they also have. Indeed, Smokin' Pete's seems to have just about everything a person might crave...the menu includes such unlikely bedfellows as Peking-style BBQ duck with plum sauce and Asian slaw, beer-battered catfish po-boy with a side of dirty rice, and good ol' BBQ Ribs with cole slaw, cornbread, and your choice of hot or original sauce."

Kathy Robinson — Seattle Times, 2004