Dry rubbed, smoked, pulled, braised and brined–no matter how you like your barbecued meat, there’s something for every meat-eating, ‘cue lover at DC’s third annual meat week. For eight nights, you can head to different restaurants around the city (and close by in Virginia) and try all sorts of slow-cooked dishes ranging from dry-rubbed Texas brisket to vinegar-based Carolina pulled pork or saucy Memphis or Kansas City ribs.
In 2005, Meat Week began in Tallahassee, FL and arrived in DC in 2009 after food blogger, Mike Bober of Capital Spice started the Washington Chapter. This year is the first that the event has expanded to eight nights.
DC Meat Week starts Sunday, January 29th and runs until Sunday, February 5th. All of the events are open to the public and most are set up as “pay as you order.” You can find the full schedule after the jump.
Third Annual DC Meat Week Schedule
Monday, January 30
Hill Country Barbecue Market
410 7th Street, NW, Washington, DC 20004
Tuesday, January 31 at 7 PM
Pork Barrel BBQ
2312 Mount Vernon Avenue, Alexandria, VA 22301
Wednesday, February at 7 PM
PORC (Purveyors of Rolling Cuisine)
700 V Street, NW, Washington, DC 20001 – special dinner hosted at Torrie’s @ Wilson’s
Thursday, February 2 at 7 PM
Smoke & Barrel
2471 18th Street, NW, Washington, DC 20009
Friday, February 3 at 7 PM
320 23rd Street South, Arlington, VA 22202
Saturday, February 4 at 1 PM
Mr. P’s Ribs & Fish
514 Rhode Island Avenue, NE, Washington, DC 20002 – in Rhode Island Ave Center parking lot
Sunday, February 5 from 11 AM to 2 PM
Rocklands Barbeque and Grilling
2418 Wisconsin Avenue, NW, Washington, DC 20017