Labor Day BBQ

 For years we’ve been making an annual trek to Central Oregon where we celebrate the end of summer in the mountains. Cold nights and sunny warm days (if not plain old hot). College Football kicks off its season and the Oregon Ducks almost always have their first game at home. And while we don’t make the trip over to Eugene these days, instead opting for some R&R at Black Butte Ranch, we don’t miss the game. In sum, it’s the perfect setup for a Labor Day BBQ.

 We use a combination of our Original PK Grill, shown here with a Snake River Ranch wagu tomahawk streak dwarfing a thick cut pork chop, and an older Weber Spirit gas grill. The gas grill got a new cast iron grill grate, replacing the original porcelain coated cast iron grill. The great thing about both of these brands is that they are timeless. These aren’t throw away appliances, the parts for the Weber almost always available to keep your old workhorse going season after season, year after year. 

Slow cooked baby backs were on the weekend menu as well. We cooked some of the ribs on our new Weber Kamado and some on the PK grill. 

I have to give a nod to the potato salad we also got to enjoy. Normally we would indulge in some homemade potato salad but this year we got a gift from my son that we wouldn’t want to turn down. He’s been the deli manager at the local meat market where he started as a “hop” serving customers at the counter, then apprentice butcher, and now deli manager. 

The salad is a house recipe that he has “doctored up” to add a little spice. It is truly good, in fact he tells me that folks from out of state have complimented the potato salad as being some the best they have had this side of the Mississippi. I’ll take their word for it, since it’s been a while since I’ve had any from the southeast for a while. 

I should also mention we started the long weekend with some fresh Oregon chinook salmon on the grill served up with fresh romaine lettuce, homemade caesar dressing, and some sweet corn trimmed off the ear and sautéed with some red bell peppers. 

while the Labor Day holiday marks the end of summer, right now is prime time for outdoor cooking. Fresh caught salmon, fresh picked corn, vine ripe tomatoes, and apples, plums, peaches, and I could go on. All that means the best meals you can find in your own back yard! 

It won't be long before we're talking about smoked turkey on the grill, but in the mean time, a few more weeks of summer awaits.    

Barcelona dinning

 This is our first trip to Spain! But that’s not exactly why we’re here. We actually are joining a group of travelers in Sicily for a guided tour (also our first). The dining experience in Barcelona was great, along with all the walking and the “hop on hop off” bus tour. Similar to Portugal, we found our way to the markets and the wide variety of fish, meat, fruit, and vegetables. 

Winter Cooking

So far my posts have been about places I’ve visited and the food I’ve had the chance to try, mostly BBQ. I don’t travel much in the dead of winter so my food experiences are usually not far from home, and today I’m going write about that very thing. Home Cooking!

If you are really into cooking, and I can tell from looking for recipes on line that many of those who share those recipes are really into cooking. AND really into “the tools of the trade”. Like what kitchen gadget don’t they have? 

I love outdoor cooking, so I have a “few” ways to do that, mostly BBQ or grill. This winter I decided I better consolidate my outdoor appliances, having acquired a few taking up patio space. Just to be clear, I live in Oregon, and yes it rains here. Usually from about Halloween until sometime between Flag Day and the Fourth of July. December through March is our really wet season, the other months are our transition season between rain showers and OMG when is it ever going to rain!? AKA wildfire season. Sorry, I digress. Anyway, I took inventory and thought how can I combine some of this into one cooker? 

Here’s the count; My main almost nightly cooking appliance is a Weber Geniuses natural gas grill (no running out of gas or going to fill bottles). Located just outside our kitchen, it’s an easy choice for a lot of what I do, fully equipped with various Lodge cast iron appliances for a variety of cooking styles. 

Next down the line I have a Weber Smokefire pellet BBQ. It’s a regular “go to” whenever I want to add some smoke wood flavor to my cooking, usually I cook salmon or other fish, chicken, and sometimes pork or beef, although my family likes their steak seared so the gas grill usually gets the nod, however the Smokefire can heat up pretty hot.

Third on that (narrow) side patio is my old tried and true Weber kettle. My wife and son bought a rotisserie attachment for me ten years ago or so, I’ve had the kettle going on over twenty years. In fact I had to replace the coal baskets a few years go because the original baskets had just worn out. I reserve that one for rotisserie or BBQ chicken mostly, but I love the salmon and other foods, including veggies, cooked on the original Weber kettle. The thing is, It’s mostly a Saturday or Sunday go to, when I’m relaxing from work and have time to BBQ, because doing really good BBQ takes time. 

This past year I added two auxiliary tools to that side of the house, a Duxtop induction cooktop that sits on the side of the Geniuses and just this fall, a Weber Q electric grill that I’m still getting to know. Both of these are intended to travel with me in my Airstream Basecamp to use where we have electric service to use instead of gas inside. Did I mention I like cooking outdoors? BTW, I also have a Weber Smoky Joe Hibachi style charcoal grill for the road and campfire gear including my Lodge Dutch Oven. 

On the other side of the house is our outdoor living area, fully covered with a large dining table and casual furniture for lounging. We placed a natural gas fire pit in the “living room” space for those cool evenings. Bonus feature! It has a swing out grill on it that was designed to be able to grill food on or put a Dutch oven or pan on if you like. I haven’t done so, no need I guess. 

Just on the side of the living room space I have a Gozney Dome pizza oven. Since we had the natural gas plumbed in on that side as well, I ordered the duel fuel, so for the quick cooking I fire it up with gas, and when I want to get adventurous I can cook with wood, which gets hotter than natural gas. When the pandemic hit and we were stuck at home is when I really started ramping up the outdoor cooking beyond what I had done in the past. Maybe obsessive? 

Next down that line I have a PK Original grill and smoker. I bought that at the start of the pandemic after I read an article in Food and Wine about outdoor smokers. I’ve really enjoyed cooking on that grill, it does and amazing job of smoking food. The grill space is a little smaller that I might like to have, but I’ve done pork roast, chicken, fish, and one of my favorites, St Louis style pork steaks. Slow smoked for a few hours, then basted and grilled over the high heat side for a short time to finish. What’s really cool about the PK is that I can break it down, so I’ve taken it along on camp trips and to my in-laws cabin to cook for them. I recently added the PK Go tailgate stand to make those trips even easier. PK did a great job designing and building this tailgate stand, and like the original grill that goes back in time, it should last for generations. 

lastly, on that side and tucked away on the end I have a Lodge portable table that I bought for camping with a Lodge Hibachi grill sitting on top of it. I really like the looks and feel of the hibachi grill, but frankly it gets very little use. When I do make something that works on the small space and high heat, it’s fun to cook on. Again, this setup is really for camping because you can put hot coals on the table top for Dutch oven cooking and it’s all very portable. 

So now for the solution! I got the bright idea that I could find a cooker that can consolidate some of these into one, do it all, space saving solution! So I started researching my options. I’d always thought I should have a Big Green Egg, but my wife and put her foot down and said No More! What about a smoker? That would be really cool. Real wood fire, slow, smoky flavor cooking. Real BBQ, you know like the Pit Masters! The Weber Smoke Mountain looked pretty good. It gets really good reviews, and it’s a little simpler than a wood burning fir pit. They come in three sizes and the 18 really started to stand out for me. That’s when I also came across the Weber Summit Kamado E6. Now that really looked like it could do the job for me. One hitch, it’s not exactly inexpensive, which was part of the objection to the Big Green Egg. This grill is portable, and comes with a side table like my old Weber kettle. The price got me looking back at the Smoky Mountain. 

Which cookers could I let go? They’re like children! You love them all for their individual qualities and because they’ve been a key part of your life. OMG, I can’t believe I just did that! Really? Like kids? Anyway, maybe that’s a stretch. But like the kids, eventually they grow up and move away. 

So I landed on the Weber Summit Kamado. It’s like having a Big Green Egg, a Weber kettle, and a PK smoker grill (sort of) all in one. Now comes the hard part. Guess which kids are leaving?! Well, my son wants the Weber kettle for his house, so he gets that grill. I’m “donating” the PK grill to the in-laws cabin, so no more toting it back and forth. And as for the rest? Well, you know I’m kinda attached to all of them so maybe I tuck away the Q and put it in the Airstream “ready to go”, and the Hibachi? ….you know, it’s kinda tucked away. 

Happy Cooking!

Sunday Dinner at Porco Do Casa with Pedro

 We found a great dinning adventure in Porto on AirBnB worth sharing. Pedro owns and operates this off the beaten path old schist stone farm house that he has taken from an overgrown abandoned casa and restored to a working restaurant and soon to be bed and breakfast. Where he now has the dining hall and inside kitchen, was once where grapes were brought in for pressing and capturing the juice. Pedro removed the heavy stone floor from the pressing room and made a picnic table he placed in the center of the yard, 

Pedro arranged for us to be picked up at our front door in the historic old town of Porto where we were driven out the the farm along with another guest, with a short stop along the Douro river. Later we found out Pedro used that stop as a strategy to postpone guest arrival in case he was running late. I’m not sure that worked this time since the other guest had already arrived, as they had decided to drive themselves to the farm rather than pay 46 Euro to leave their rented car parked. 

As soon as we entered the outdoor kitchen which is situated off the courtyard and under the upper floor we found a table already set with the first guest sitting at one end and a cured ham that had already had meat shaved off of it at the other. A basket of some fresh local dark, sweet bread in the middle along with a round of soft sheep’s cheese wrapped in cheese cloth to hold the soft creamy cheese together. We were offered a cold local beer, a cup of wine, and of course a small shot of red Port wine. 

Pedro had been cooking for some time and the fire (behind him here) warmed the space, which was nice because it turns out that Sunday was a rainy, windy day. If you look close, just behind him hanging over the fire pit are some sausages that in a short time he would be placing in a pan over the grated fire pit just behind him on the right side of the cooking area. We learned the origin of those special sausages and some of his own personal history. 

Most Portuguese sausages have always contained pork, but alheira is an exception. In the 15th century, Portuguese Jews created this sausage as a way to deceive the Inquisition. Since they couldn't eat pork, they made sausages with other kinds of meat like poultry and game, adding bread for texture.

The alheira Pedro used is a commercial brand so unlike the sausage of his ancestors this one did contain pork. However it’s the bread added to the sausage that I found most interesting and tasty!

First up is potato soup that has been cooking on the fire in one of the cast iron crocks. Just before serving and as a finishing touch, Pedro adds cabbage leaves he has chopped and stewed in for a short time. The soup is served with some of the local bread for dipping. This is a hearty thick soup full of flavor and a mix of textures. The soup alone could make a great winter meal. 

The dinning table is set & Pedro begins to serve dinner

Following the soup Pedro then serves up the main plate, the roasted pork leg that he has been preparing for three days, roasted potatoes, rice, and a tomato salad. The pork falls off the bone and is as tender and flavorful as you can imagine. 

The pork leg has been brined for three days then roasted in the wood over to perfection. Pedro lifts the pork and serves it up on each guest’s plate. The pork is pull apart tender and juicy. 

Any leftover pork he is happy to share with you on some bread as sandwiches to go, and if there is more he takes the pork to a local bar to share with the locals. Nothing at the table that isn’t eaten goes to waste. His approach is to keep it local and sustainable. 

The plated meal is a perfect balance from meat, to starch, to vegetable. At this point, if you have room for it all you’ll be lucky!

Next up is the desert experience! And I’m not talking about something that simply shows up in front of you. This is a totally interactive desert experience. Crème Boule, wood fire style! Along with a selection of port wines, including Pedro’s own flavored versions of the local drink. There’s also an egg pudding, Pudim de ovos which is rich and delicious. In total, from start to finish, we experienced a great Sunday dinner. 

You don’t need a butane torch when you can use a hot iron branding iron to burn the sugar on top. 

Pedro is very proud of his kitchen, his cooking, and his accomplishments, but most of all he is extremely humble and gracious. We were fortunate to be able to enjoy his hospitality. 

Lisbon dinning

 It’s been quite a while since I’ve written on my blog, so welcome back to me! We just left Lisbon, and while BBQ isn’t a thing there, food and wine is. Let me share something we had never tried before until last night. Braised pork cheeks. Now I didn’t realize pork cheeks were a thing either, thinking maybe it was just a term used to describe a preparation style or perhaps a way a particular cut of pork was trimmed and snapped, maybe a center loin or something. Turns out, it is the cheek meat, not to be confused with he jaw or Guanciale (our favorite for pasta amarati) 

The plate we had was a tapas at a wine bar in Lisbon, braised pork cheek served on a light sauce. Tender and flavorful for sure and easy to cut with a fork. Turns out that while I’ve never seen the cut in our local meat market, it is supposed to be a fairly inexpensive cut of meat. I’ll definitely be asking for it in the meat market and trying this one at home. I was able to find some good recipes on line, so I’ll definitely be trying it when I get home. 

We visited a great market near the old town which was a must do for a foodie. My food focus has shifted a bit towards more seafood (more surf and less turf) so it was really interesting to see the fish mongers in the marketplace. There was a line of four separate fish sellers, with truly the catch of the day, including live eels, and shellfish. I was surprised to see salmon on the local restaurant menus and fresh salmon in the market. While I didn’t personally try it, I spoke with a fellow from Ireland who did and said it was delish. He said it was all about how they grilled it, which I image is a key factor. As I told him, salmon is something we get in Oregon fresh and wild from March through October, and fresh farm from Canada all winter, so not much of an attraction for me.  

We on the train to Porto, so I’ll update my dinning adventures in the next few days. Chow! 

Grapes & Bites

1. 

BBQ in Rovinj

Just outside the old town of Rovinj along the roadside is a great looking BBQ. As you look up from the roadside you see a wood fired spit with two whole hogs on the rotisserie. There are large heavy wood tables nestled under tree shade or tent canopies. It's the only place like this that we found, unfortunately we came across it earlier in the day as we were traveling through so lunch wasn't being served yet. Pork on the menus in this region is generally pancetta so don't expect pulled pork sandwiches at just any stop along the way.

Groznjan

This hilltop town is the home of artist shops and scenic views. This view to the east is from a small cafe where you can have a coffee, drink, or light fair and just relax. Paintings, jewelry, pottery, and even small music box wheels can be found tucked away in this 16th century town. It's out of the way and worth the trip up if you have a few hours to spare.

We rode on the fringe of daylight and darkness
Twilight reaching out, never quite seeming to touch the space we occupy.
33,000 feet above the surface of terra firma,
Skirting along towards the North Pole, then
Curving south before we can get there.
Headed southward towards the now rising summer sun
That was always hiding just below the distant horizon.
Enjoying the journey and somehow forgetting the destination

Headed to Prague

Flying out of EUG is a breeze, 15 minutes from the curb drop off to the gate through TSA and bagage check! Taking time out with a beer and watching World Cup FIFA. I bet Vern is watching in Prague, he was just in Amsterdam watching the Netherlands win. Tough loss for them just now. Headed to SFO in less than an hour.

Back at it

I'm back at it after a lay off and getting ready to travel to Europe this summer so I'll be writing about food and fun. I hope you'll join me along the way! Cheers

Sisters Oregon BBQ

Sisters was our latest stop for BBQ at Slick's Que Co. Authentic Pit Bar-B-Que (www.slicksque.com). This is a different dinning experience from the road side and event vendor wagons we've visited so far. Right off the main road through town, Cascade avenue, you can't miss it. There's a BBQ pit cooker right along the road in case you don't notice the western front building housing this new restaurant.

Five of us dropped in for dinner the other night and got to sample several items on the menu. We tried the baby back ribs, beef brisket, turkey, and the pulled pork for our meat selections. Ribs are Friday and Saturday night only, they also offer coleslaw and or potato salad with your order. I have to say the potato salad is unique and tasty for sure. All the meat had a good smokey flavor but not overly strong. For extra sides you can get mac and cheese, baked beans (with some nice sweet fruit bits added), and some garlic mashed potatoes. We tried them all!

If you go to their web site you will find this quote; "We use the "Low and Slow" split-wood method of smoking our meats. We make our own rubs, sauces and sides. We stick to simple and time-proven Texas and Southern "Que" Quality Standards. Come try Authentic Pit BBQ!"

let me know what you think.

BBQ cookin by the book

I just purchased this book on Amazon, I've had an earlier book Steven published that has been a great resource for recipes and ideas. I'm looking forward to trying this one out, if it's anything like the book I have I'll be using it regularly. Let me know if you have a copy and what your favorite recipe is.

Oklahoma BBQ on highway 99 in Eugene

This past week I dropped in to the Oklahoma smokehouse BBQ for lunch. As you can see from the menu that have a pretty good selection of BBQ to choose from. I decided to go for the pulled pork sandwich along with a side of beans. They include some really good gritty corn bread, the kind that has some substance to it! The pork was tasty and the beans have a distinct flavor, kinda sweet with some underlying spice to them.

This is a roadside stand that was custom built for the owners back in Lawrence Indiana. I caught Joe splitting wood and loading up the fire pit when I came by. He was cooking on this large custom built rotisserie pit with hardwood. Oak this day, but they'll use fruit tree wood when they can get it.

Joe tells me his brother Aron and him opened up this stand two years ago. Aron learned to BBQ back in Norman Oklahoma where he went to school to learn meteorology. He did BBQ and sold it on the street to football fans heading to the game and was mentored by a local and got direct feedback from the fans on the quality of what he was doing.

They typically cook a beef brisket for 13 to 20 hours, chicken for 4 or 5, and pulled pork for 10 to 12 hours. Joe tells me the pulled pork sandwich is the specialty. My friend Vern told me he tried the Alabama white sauce and liked it.

You can get their gameday tailgater for $65, including a rack of ribs, 1 lb of beef brisket, 1 lb. of pulled pork, 4 large sides, and 9 pieces of corn bread. Sounds Gooood! Open Monday through Saturday 11:00 to 7:00 at 1055 Hwy 99 N (2 miles south of the beltline). 541-912-9674. Give it a try!

4th of July weekend BBQ's

Look at that Turkey! Golden brown and cooked to perfection. After all, the Turkey was going to be our National bird so it's only fitting that Sam cooked this 20 lb bird in his new Traeger. Along with BBQ beans, salad, a fruit bowl, lemonade (spiked if you like it), bread, and family, what better way to celebrate our independence.

Sam soaked the bird in a brine all night and then fired up the BBQ at 5:00 AM. Although it took a little longer than he planned (dinner at 3:00 PM) he pulled the bird off at 4:00 and served it up. It was moist and flavorful. I know I've mention these BBQ's before but I continue to be impressed with the results coming off these wonderful BBQ's.

For desert Tammy made some red, white, and blue cupcakes. They made a great centerpiece and an even better desert along with some vanilla ice cream. The picture does not do them justice but I can assure you they were good.

Yesterday we had some more home made BBQ at the graduation party for a good friend of ours son in Canby. Bill (his dad) and his friend Steve cooked up a whole hog on Steve's Traeger BBQ. They started in at 4:00 AM and started pulling pork just after 6:00 PM. Bill also smoked a turkey for the party.

Alex graduated from college down in San Diego in June and took a job nearby where he was living so he'll be returning to California. It was a great party and some wonderful BBQ to celebrate his accomplishment.

Not BBQ, Just Good

Sometimes you're in a place where you just can't find BBQ, such was the case over the last weekend when Brent and I took off north to McMinnville for the annual Obsolete Porsche Parts campout. Saturday night we headed in to town to the old Oregon Hotel roof top bar for dinner.

It was the communications breakdown burger for him and some mac & cheese for me. It's a great view from on top the Hotel looking out at the coast range and over downtown McMinnville.

What are you going to do while you wait for dinner other than to check you I phone?

The next morning we woke up early and headed back into town for our annual breakfast at the Wild Wood Cafe. Now if you like good food this is the place to go for a great home made style breakfast. The speciality of the house is their Wild wood french toast. This is a thick slice of homemade bread, dipped in egg batter and roled in granola (I think) and grilled. Served up with some eggs, bacon, and warm syrup, it's umm umm good!

The Wildwood is located right on old highway 99 on the south end of town, northbound at 3rd street.

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