Celtic Cowboy BBQ Open for Business Today

For many followers of Edmonds’ Third Thursday Art Walk during summer, the main attraction isn’t the high-class art. The fine wine. The window-browsing. No, it has always been about the succulent, falling-off-the bone meat dispensed by Celtic Cowboy BBQ, a frequent part of the Art Walk’s festivities.

The only problem was waiting for that elusive Thursday to satisfy those carnivorous cravings. In addition to festivals and cooking competitions, the only way to get your fill was to take advantage of Celtic Cowboy's catering.

No more. Beginning today, Steve and Linda Freeman will be busy dishing out baby-back ribs, chicken, sausages, side dishes and dessert from their renovated location on 70th Avenue West, just north of 212th Street Southwest. (Two words: free samples.)

The store will be open to the public for takeout. For now, hours are 11 a.m. to 7 p.m. Tuesday through Friday, but the Freemans say they will eventually expand to Saturdays as well to coincide with the Edmonds Museum Summer Market. They will also continue to operate their catering business.

“Down the road we’ll open up the garage door and have chairs and tables,” said Steve Freeman, who with his wife moved to Edmonds in 2000 from Austin, Texas, where he learned to smoke barbecue. (Steve was born in Scotland but only lived there for a year; hence the title of the store.)

The Freemans both worked for biotech companies, but found the jobs unstable.

“I’ve been laid off four times in 10 years,” Steve said.

Biotech’s loss is Edmonds’ gain, as the Freemans can now dive into their business full time.

All of Celtic Cowboy’s products are made from scratch with recipes created or inherited from their friends and family. Freeman says Celtic Cowboy BBQ takes pride in its food, blending Scottish and Southern heritages to create smoked meats and fixings. A selection of local woods is used to slow-smoke the meat.

Slow-smoked pulled pork, beef brisket and smoked turkey breast sandwiches are available, which can be matched with a side of homemade potato salad, coleslaw, baked beans or corn on the cob with homemade rub and smoked garlic butter.

“My special rub can consist of up to 15 ingredients,” Steve said.

Smoked meats available by the pound are pulled pork, beef brisket, hot or kielbasa sausage and turkey breast. Baby backs, pork spare ribs and chickens are sold by the half and whole rack/bird.

The store will also offer regular and jalapeno cornbread, plus Southern-style giant baked potatoes topped with pulled pork, brisket or chili and cheese. Celtic Cowboy’s special macaroni and cheese, chili and daily soup — often made with smoked chicken, ham hocks or brisket — will  also be available. Desserts include Texas chocolate sheet cake and Scottish shortbread. 

Celtic Cowboy’s display case is filled with vacuum-sealed smoked meats for taking home and creating your own recipes. Soups, enchiladas, burritos, tamales and smoked chicken salad are just a few recipes that will be available on the website and at the shop.

“The idea is to grab a sandwich to eat now and take some meat home for later,” Steve said.

This summer, the Freemans will continue to host their annual event for local food banks and various other charities.

“The chance to share my passion for barbeque and help out others at the same time was too good to pass up,” Steve said.