Dine in, Take-out, Catering
Jeremiah's BBQ is located at 825 W. Washington St. in Sequim, Washington.
(360) 681-4227

Tuesday ~ Saturday

11:30 a.m.~ 7 p.m.




Come by and say hello – and enjoy our wonderful food!
Eat in or take out our brisket, ribs, pulled pork or chicken with fresh side dishes

Now our 9th year
(we opened 11/3/2005)
and we now have several homemade sauces!


Owners Mike and Kris Hallis Owners
Mike and Kris Hallis

Check out our ratings


About Us

Jeremiah's B-B-Q was founded by Mike and Kris Hallis, after they "tested" various recipes out on their friends for gatherings at their home to watch boxing.


Jeremiah's B-B-Q in 2007Mike & Kris decided to go forward, and moved into the building where they are currently located, building a smokehouse at the back end of the building – and eventually adding on to the building for a larger dining area where they can accommodate groups for meetings and/or parties.


Now in their 6th year of business, they have developed new recipes and increased their menu items tremendously from that first year.  They have developed a regular clientele who enjoy coming to "eat out" at the restaurant, or "take home" the excellent food – some come regularly from other towns and cities.  They have established an excellent reputation that reaches across the country!


Stop in and say "hi" to Kris and Mike and their excellent staff – they'd love to see you!

Smokehouse under construction - 2007


For more photos about "Growing Our Business, click here…


More about Jeremiah's – Cooking Process, Homemade Sauces, and where we got our name:



Grill = Grilling is a high-heat cooking method done directly over live flames, cooking food in a matter of minutes.  The three operative concepts here are "direct,", "high heat", and "minutes."  Grilled food is cooked directly over and just a few inches away from the flames or glowing coals at a temperature in excess of 500 degrees.


B-B-Q = Barbecuing lies at the opposite end of the spectrum from true grilling.  It is a long, slow, indirect, low-heat method (200-250 degrees).  When I say slow, I mean SLOW.  For example, briskets can take from 12 to 14 hours, pork shoulder from 10 to 12 hours, ribs 3 to 4-1/2 hours, and chicken 3 to 3-1/2 hours.  THIS AIN't FAST FOOD!!


This low-slow method produces a beautiful pink smoke ring on the meats.  Pork, poulry and beef all have our own special mixes of spices and seasonings to help bring out the flavor of each particular meat.


CALLING AHEAD will help us cater to your needs and reserve just the right amount of product for your special times. ALthough we try to have all menu items available for you at all times, due to the slow cooking process, we do occasionally sell out of some items.


BBQ Sauce – 5 from which to choose – and we lovingly craft them all!  We havea sweet, an award-winning spicy, and a hot sauce.  We also offer a traditional Carolina Dipping sauce, and a sugarless sweet sauce for diabetics and low carb dieters.


"Mr. Jeremiah", Mike Hallis, has a BS (Barbeque Science) degree from Greasehouse University.  THis cooking "university" is run by Paul Kirk, a 7-time world champion on the BBQ circuit.


Our restaurant is named for the Scripture verse, Jeremiah 29:11:  "For I know the plans I have for you," says the Lord, "plans for welfare and not calamity, plans for a future and a hope."  We feel this restaurant is His plan for our lives.  It is a gift to us and we hope a blessing of food and friendship to our customers.


Thanks for visiting!