I stopped by the BBQ King today at lunch time to check it out. BBQ King is located on 18th street in Eugene between Pearl and Oak, just east of Willamette. They have been there since 2005, I'm not sure exactly where they were before that but the sign says "since 1980". Although technically this isn't on highway 99 I figure it's close enough if you were traveling through Eugene you could stop in.

I went up to the window but nobody was in the shack, after checking around back I found who I think is the owner and another employee taking a break. I asked about lunch and got immediate service.

The menu is somewhat limited and it seemed like they weren't quite ready for the lunch crowd (even though it was noon) because my choices were limited to what he had in the kitchen. I had the pulled pork sandwich. The pork was very flavorful, plenty of smoke and it was more like a chopped meat as opposed to truely "pulled pork". It wasn't quite warmed up either, probably another indication they weren't quite ready to serve lunch. the meat is served on a standard hamburger bun with some heated up BBQ sauce which is very good, and some cole slaw on top the meat.

I didn't get to try any of the sides and I think the ribs are the real specialty of the King's place. I didn't get to interview him, however I know they cook the meat out back on the BBQ and they are there cooking most of the time. I'll go back and try the ribs.

Boss Hawg's (con't)

After writing about Boss Hawg's last week and talking to a few friends and family I was persuaded to return this week to "double check" my findings. Guess what? We found the same thing, great BBQ.

Brent had a pulled pork sandwich and a cup of chili, as did Bob, and Jesse and I had the special of the day, a half of chicken and a side. I had the chicken salad side, also made from the BBQ'd chicken. It was loaded with tasty chicken and just a little "salad". That could of made a mean in itself.

While we were there the health inspector happened to drop in and check the operation. He found the same thing we did, a clean and top notch kitchen. Boss Hawg's has now been health checked and quality checked and is open for business!

Home style BBQ

Here's a photo of my brother-in-law Sam's new BBQ he got for fathers day. If you can't get out to have some BBQ you can always have it at home. Traeger BBQ's are a wood pellet stove that have been around a while now and get great reviews. My oldest brother has been using one for a number of years and I can tell you that everything I've had off his grill has been great. I'm looking forward to the fourth of July, Sam is going to BBQ a turkey. Very appropriate since that was going to be the national bird!

Boss Hawgs BBQ in Junction City

Today we visited Boss Hawgs BBQ in Junction City and I can tell you its worth the trip no matter where you're coming from! My buddy Matt and I dropped in for lunch today and introduced ourselves to Thomas Reeves. You'll notice from the photo this is a drive threw shack but what you don't see in the picture is the inside of the place. I tell you this place is nice. Thomas restored an old coffee drive threw into a mini restaurant and kitchen. Hardwood floors, stainless counters, custom cutting boards, and clean as a whistle. Thomas told us he is a "clean freak" and it shows.

Thomas has a background in retail and marketing and is a great front man along with his partner Tom Slagle, who runs a nearby local restaurant called Bambinos is his advising Chef. We wondered how they managed to put so much food out of such a tiny place, and that explains a lot. They found a 1000 lb. stainless steel smoker some guy parked in his garage after winning a cook off in Portland, bought it, cleaned it up like new, and put it behind Bambinos.

They start their brisket and pork the night before and take it out after 12 to 16 hours of smoking, pull it, prepare it, and get it to the drive threw before they open. And just like the "restaurant" the smoker is clean!

Thomas started us off with some of their chili, this is a hearty tasting delight. Matt described it as "not to beanie, not to meaty, and falls apart in your mouth. With just a touch of tomato". I'd say he summed it up pretty good. The chunks of beef where in just about every bite and the sauce was tasty. This is not a real spicy chili, it's just wholesome.

Matt and I both order the brisket meat plate. You can choose the sandwich or meat plate, the meat plate comes with a side dish. I ordered the potato salad and Matt ordered the BBQ beans. The meat comes without any sauce on it, you get that on the side, both spicy and regular sauce. The meat was so flavorful, smoke and seasoning that I recommend you try it before adding any sauce. Thomas says they have a rub they use with some organic spices and the smoke makes it tasty and tender. The plate comes with corn bread (butter and honey) with your side dish.

The potato salad is really flavorful and the potato's are slightly undercooked for a firm texture and bite. I tasted the beans as well, they have a nice smoke flavor with just a touch of sweetness to them, much different from the chili.

Every Wednesday they have what they call "wild Wednesday" where they feature a wild game. Now they have only been opened a couple of weeks but the have already had BBQ catfish and this week they had wild boar. Thomas had a couple of ribs left over so he served us up each a rib. They were really more like a pork chop, bone in, and a tenderloin at one end. These were lean and delicious. The chef made a special chutney to go with them that was both sweet and spicy. Thomas tells us they are thinking of doing alligator and rattle snake in the future. Finally Thomas let us sample some of their St. Louis style ribs; nice and dark season and smoke and tender fall off the bone pork. I have to tell you we were both enjoying every bite.

Right now they are open from 11 AM to 8 PM Monday through Saturday, 12 noon to 6 PM on Sunday. The menu is likely to change as well as the hours as they get going. They don't have a full delivery (yet) but you may be able to get some BBQ brought to you if your timing is right and someone is around to do it.

Although it's a drive threw they do have picnic tables with umbrellas right there, which we took full advantage of. So drive in or park and dine, your choice.

YOU gotta try this place, you won't be disappointed, I know Matt and I weren't.

490 Ivy street in Junction City (Right off highway 99)
541-998-5700

Seven's Smoke N BBQ at PIR

Seven's Smoke N BBQ at PIR

Run in the country

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I ran into a pretty good BBQ in Coburg during their annual festival. Philyaw's trailer is set up to tour around to events and features a South Carolina style BBQ, sweet and spicy! I had the pulled pork sandwhich which was great. They also had a BBQ turkey sandwhich for this event.

I spoke briefly with the owner who learned to cook in South Carolina. He cooks a whole hog on his spit and then hand pulls the pork as needed. It's defininately a first class operation on a classy looking trailer. I'm not sure where they were headed next but they can be found on the web and they operate out of Eugene Oregon. I expect to find them at more local events around the area this summer.

The Rose Cup races at PIR

We traveled north to PIR to watch the 50th annual Rose Cup races today and were rewarded with some not only great racing but some great race track food! Race tracks are not normally know for having the best food choices, and usually the food is over priced, but we scored one today.

Seven's BBQ Express at Hayden Meadows happens to set up shop at PIR for all the major events. Seven, the owner was at the grill and serving them up hot. I ordered the pork ribs and my son order the pulled pork sandwich. Mine was spicy his was regular. Let me tell you, Seven puts a good smoke on those ribs and the spice was just right, not so hot that you couldn't taste the smoke and hot enough so that you knew you got some spicy ribs. I got a taste of the pulled pork, it was melt in your mouth. The ribs were laid out on a half of a white bread bun which was great for finishing up the sauce he put on the ribs. Everything on the menu at the races was $8.00 which isn't bad compared to a $6.00 hamburger.

I spoke with Seven and he says he sets up shop at the Rose Garden for the Blazers game and Winter Hawk games as well. He has a catering service and offers up lunch of pulled pork, brisket, ribs, and chix. One item he said is popular, especially at the games is his BBQ nacho. I didn't get to check that out, he did say it's one of his big sellers. At least to start with on my review I'm sticking to the traditional stuff. You can call Seven in Portland at 503-957-5467.

When I told Seven that his place was going to be my first review he said to make sure that I mention he keeps a clean kitchen. I believe it, when I went to shake his hand I noticed he was wearing serving gloves and the place was clean. I say give it a try, I think you'll like the guy and you'll love the BBQ.

Where's the best BBQ on Hiway 99?

This summer I've decided to take to the road and sample BBQ's from Eugene Oregon to Portland along the old highway 99. I'll be looking for spots to try each week and then writing about the experience, sharing what's good, what's not so good, and what's great. Join me and my friends as we take to the highway, share your suggestions and your ideas.