Good barbecue — like some other good things in life — can’t be hurried. It’s a sloooooow process. We’re not talking about grilling, or backyard barbecues. We’re talking about the art of cooking meats and poultry over low, slow heat. The following know what they’re doing:

HONEY BEE BBQ: The ribs, chicken and brisket are slow-cooked over an alder wood fire until the meat is tender but not soft, and infused with smoke all the way down to the bone. 1314 72nd St. E., Tacoma, 253.535. 0588.

JT’S ORIGINAL BAR-B-Q: The popular dining room offers house specialties with choice of two sides. Moist corn bread, lightly coated with butter, soaks up the runaway juice from The Porker platter nicely. The full pound of tender pork ribs always disappears quickly. 7102 Sixth Ave., Tacoma, 253.565.4587.

PORTER’S PLACE SOUTHERN CUISINE & BBQ: Serves up the Deep South offering ribs, catfish, coleslaw, collard greens, gumbo, etouffee, jambalaya, and blackberry cobbler. Check out the Saturday night jazz.  2615 E. N Street, Tacoma, 253.383. 7603.

SOUTH BAY DICKERSON’S SLOW AND LOW BBQ: Dickerson’s family-owned restaurant sports a bustling lunch and take-out business and is the epitome of casual dining with comfort food. 601 Fourth Ave., Olympia, 360.943.6900.

Nibbles

Parkway Tavern hosts a Full Sail Wassail Vertical Tasting Wednesday, Dec. 12, 6-9 p.m.

The Tacoma Beer Society holds its next gathering Wednesday, Dec. 19 at Puget Sound Pizza.

The TostaCaffe Coffee Lounge now pours where Peggy’s Cinnamon Rolls use to bake at the Freighthouse Square. Lounge, with coffee, at 430 E. 25th St. by the Tacoma Dome.

Ranch House BBQ in Olympia opened a second location at 913 Capitol Way S. in downtown Olympia.