top of page
image_1570117248_19700119_034401.jpg

FALL OFF THE BONE GOOD.

HOME

Whatcha Smokin' BBQ specializes in catering private & public events

MENU
Wood Texture
Menu Sign REV.png

SIDES

salad.png

Potato Salad

Mac & Cheese

Baked Beans

Veggies

(Roasted or Grilled)

Baked Potatoes

Yams

Pasta Salad

Green Salad

Wild Green Salad

Caesar Salad

Jalapeño Hush Puppies

Coleslaw

Cornbread

Rolls

MEATS

Pig.png

Beef Ribs

Pork Baby Back Ribs

St. Louis Spare Ribs

Pulled Pork

Roasted Pork

Beef Tri-Tip

Steaks

Pit Beef Roast

Brisket

(Sliced or Chopped)

Hamburgers

Hot Dogs

Assorted Burgers

Garden Burgers

Turkey

Cornish Game Hens

Chicken

(Whole, Boneless or Bone-In)

Sausages

Beef Hot Links

Smoked Salmon

Fish

Lobster

Crab

Shrimp

DESSERTS

Pie.png

Peach Cobbler

7-Up Cake

Pound Cake

Southern Comfort Pecan Pie

UPCOMING EVENTS
Larry Sample 10.jpg

UPCOMING EVENTS

None

image_1571117258_19700119_034401.jpg

Serving Lunch to Frontline Healthcare Workers

UW Medicine/Valley Medical Center

COMMUNITY
image_1570517252_19700119_034401.jpg
Wood Texture

Need your event catered ?

Tell us a little about your event so we can begin the creation process.

*Required Field

Thanks for your interest! We'll contact you soon.

CONTACT US
GALLERY
Pitmaster Larry Henderson

Pitmaster

Larry "Big L" Henderson

Fire.png

Larry Henderson was born & raised in Dallas, which is where he learned to cook from both his mother & father. Raised in a family of 9, he started cooking in 1979.  He enlisted in the Coast Guard after high school where he spent 5 years with Search & Rescue. After 5 years he transferred to the Air Force.  While in the Air Force, he started cooking for special events such as Special Olympics, Retirement Ceremonies, and Graduations among other events.

He started catering upon his retirement from the Air Force and started working for the City of Seattle full-time.  His clients include the City of Seattle, Renton School District, Mercedes-Benz of Seattle and Compton Lumber, to name a few.

During the COVID-19 pandemic, he has been instrumental in feeding over 850 frontline at Harborview Medical Center, Children’s Hospital, Swedish Hospital, Virginia Mason Hospital, and  Valley General. On Thanksgiving, he partners with the City of Seattle and local churches and barbers to feed and groom displaced and underprivileged people in Pioneer Square. He also works with BUILD (Brothers United in Leadership Development) for the 100 Black Father event.

Larry's specialty is his smoked beef brisket and ribs. All meats are marinated for 48 hours and a variety of 12 different woods is used for various customer tastes and the taste is consistent. Meat is never frozen, always fresh. For each type of meat, he uses a different type of wood:

  • Brisket is cooked “slow & low” for 16-18 hours using post oak & apple woods.

  • Ribs are smoked with mesquite & apple woods.

  • Chicken is smoked with pecan & cherry woods.

  • Salmon is smoked on a cedar board with mesquite wood. 

  • Lamb is smoked with mesquite & olive woods.

  • Grilled vegetables are smoked with almond & peach woods.

  • Beans are smoked with mesquite wood. 

"It would be my pleasure to serve you – that’s what I do best!"

ABOUT US
bottom of page