By Exildah Smith
University of Washington communications intern

It’s been a year since Edmonds’ barbecue joint Celtic Cowboy opened its doors, and owners Steve and Lisa Freeman are celebrating this Thursday and Friday, June 28-29, with food specials and a ribbon-cutting ceremony, and will also be serving food during Edmonds’ Fourth of July festivities.

The small take-out eatery is located just west of Highway 99 and 212th Street at 21104 70th Ave. W., next to Banner Bank. To mark their year in business in Edmonds, Celtic Cowboy will be offering specials such as pork rib tips, chicken wings and smoked hamburgers, plus $5 pulled pork sandwiches all day Thursday, June 28. And on Friday, June 29, the Edmonds Chamber of Commerce and Mayor Dave Earling will recognize Celtic Cowboy’s first year in business with a ribbon-cutting event from 4-5 p.m.

You can also enjoy Celtic Cowboy’s food at the Edmonds Kind of Fourth fireworks show. July 4. The restaurant will be bringing a smoker to Civic Center field and provide barbecue for sale from 6-10 p.m.

Celtic Cowboy’s unique name pays homage to Steve Freeman’s Scottish parents and his skill for making good barbecue, which he honed while living in Austin, Texas. The owners’  background is evident in their cooking: Freeman’s Scottish heritage is present in the sausage rolls and soups, while Lisa’s Missouri roots are reflected in her Southern cooking. Lisa explained that their passion of their relationship is cooking for one another. She adds, “It started out as fun and then business.”

According to Steve Freeman, all the meat on the menu comes from Painted Hills and Carlton Farms in Oregon, and all of the food on the menu originates in the Northwest.

“Our primary focus is to try to get the best food that we like to eat that we enjoy, and try to push that out as our business model,” Freeman added.

In addition to barbecue meat such as smoked burgers, pulled pork sandwiches and smoked chicken thighs, the menu includes grilled corn on the cob with smoked garlic butter, coleslaw, Southern-style baked beans with house cured and smoked bacon, corn bread, hand-made sausage rolls, macaroni and cheese, collard greens and various desserts.

You can browse the menu on their website, order over the phone and pick it up, or you can order in person. They also will cater your event and even bring their smoker to your location.

The restaurant’s summer hours are Tuesday-Friday 11 a.m. to 8 p.m., and Saturday and Sunday from noon to 6 p.m. They are closed on Monday.

As they reflect on one year in business, the Freemans also have some simple advice for budding entrepreneurs: Stay on top of your finances, and be willing to commit a lot of your time to your business.

The bottom line: If you have the passion and drive to commit yourself to your business, go for it, and, “you have to let your friends and family help you, Lisa Freeman said.