As you walk through the doors of Outlaw Kitchen & Catering in Spokane Valley, you're punched in the nose with delicious, smokey barbecue smells. You're greeted by a smiling host who escorts you to a table. On the short walk there, outlaw country classics are playing religiously over the speakers, and the decor of a longhorn skull hanging on the wall transports you to a Texas- or Southern-style barbecue joint.
It takes a second to remember you're still in Spokane, but that's the magic behind Outlaw BBQ — it's about the experience.
Ray Wilson is the mad genius behind Outlaw BBQ, but his rugged, tatted exterior equally exuberates humility. Wilson quickly credits his service staff and chefs for the restaurant's success. The Southern hospitality, good vibes and 14-hour smoked barbecue are done the old-fashioned way, with patience.
The motto on the back of Wilson's shirt says, "We ain't craft, we ain't fancy, we're outlaw." It's a testament to his approach to barbecue.
"We do barbecue our own way, and there's no real rules of what we decided to do, and what we're not gonna do," Wilson says. "We don't follow any specific set of barbecue standards; we just make it the best we can."
At Outlaw, the St. Louis-style ribs are fantastic, and the brisket is always a guaranteed hit. However, the combo of barbecue and tacos has become popular with many in Spokane.
"We specialize in fusing a brisket with a corn elote to make a taco," Wilson says. "We try to make things as fusion as possible with some of the ingredients from the Northwest with the Texas barbecue."
Outlaw BBQ has restaurants in Spokane Valley and North Spokane, and a location inside Brick West Brewing Co. in downtown Spokane.
As picked by this year's Best Of voters, the Brick West location was a co-winner for best outdoor dining, thanks to its trifecta of award-winning beer, frequent live music in the warm seasons, and a hearty portion of Outlaw's infamous pulled pork nachos or brisket sandwiches. That partnership dates back to Wilson's long friendship with brewery co-owner Matt Goodwin.
Outlaw BBQ plans to continue delivering quality barbecue with its unmatched sauces, like the mop sauce or tangy yellow BBQ sauce. Most importantly, Wilson says he and his crew will keep on providing an unmatched barbecue experience.
"We appreciate people choosing to come here, giving us a chance, and spending their money here," Wilson says. "We're trying to give you the most bang for your buck, the experience of Outlaw BBQ, food, service, music, environment."
2nd PLACE: Longhorn Barbecue
3rd PLACE: Porter's Real Barbecue
NORTH IDAHO'S BEST:Drummin Up BBQ, Coeur d'Alene
