Yes, that Napa.
BarBersQ restaurant may look like a trendy wine country restaurant, but this is a place where "low and slow" cooking produces flavor-packed baby back ribs that seemingly can't wait to bid adieu to the bone.
Julie Reinhardt believes that great barbecue should not be the exclusive domain of men.
She believes it so much, in fact, that she wrote a book about it: She-Smoke.
But Julie does allow husband Eric in the kitchen at their Smokin' Pete's BBQ in Ballard, Wash., just outside Seattle. If you go, go hungry, because the Reinhardts' platters of dry-rubbed and cherry- and hickory-smoked meat are generous...not to mention addictive.
*** Grilling Week continues tomorrow with information on two weekends of barbecue bliss along New York's Keuka Wine Trail.