- One of the great signs of
civilization is proper barbeque. For years, we at the western end of
the continent have had to endure its lack. Then, one day, we were
driving along 101 a bit east of Port Angeles and we saw smoke. We
smelled fire and fat and cooking meat. There they were, where the old
steamed burger trailer had folded, the cinderblock pits with metal lids
and a little stand with a sign.
We stopped by to check the place out. The closer we got, the better it
smelled. Now we could smell spices and hot meaty juices. The proprietor
reached into the smoke and flames pulled out some foil wrapped samples.
The chicken leg and short rack of ribs vanished before our eyes. The
spice rub on the chicken and the pork ribs gave them a slight
crispness, a resistance that the meltingly soft interior meat lacked.
The chicken nearly collapsed at the touch leaving an array of succulent
meat inside the collapsed skin. You could pull off ribs from the rack
with the slightest of force.
Our first meal was an entire chicken and a full rack of ribs comprising
two family meals for four. The side dishes were excellent. The fire
roasted potatoes were as tender as the meat and the crisp Romaine
lettuce salad with onions and blue cheese was quite refreshing. The
rolls, made with shortening rather than butter, clocked in at very,
very good, a notch shy of excellent.
Apparently, Blue Flame used to be Frickin' Chicken in Sequim, but their
loss is our game. Construction is ongoing. They are hoping to have an
open/closed dining area in the next month or two. As for us, we are
already planning to head back. They are experimenting with their hours.
They had been open only on weekends, but are now open all afternoon and
much of the evening seven days of the week. To make sure, give them a
call at 360 452 6355. They are at the corner of Route 101 and Mount
Pleasant Road just east of town.
|