TTs is "a blend of Texas and Kansas City, but at the same time we're really doing our own thing," says co-owner and chef Chad White. "We wanted to make it feel a bit more Northwest, because the Northwest doesn't have a barbecue culture quite yet, and we're trying to grow that."
Ordering at TTs is done at the counter, both to follow tradition of many Southern-style barbecue joints and for efficiency. Combo plates, which come with pickles, pickled red onions and Franz white bread, each include two sides, and options for one, two or three meats: brisket, turkey breast, smoked sausage, pulled pork, burnt ends (when available), chicken and pork ribs. Each barbecued meat can also be ordered by the half or full pound, and ribs as a full or half-rack.