Category Archives: barbecue


racer 5While it may sound hubristic for the brewers of Racer 5 IPA to brag that “there’s a trophy in every glass” of their flagship beer, they do have a point: it’s been winning awards and festivals since 1999.

That it drinks good doesn’t hurt either. In fact, it drinks pretty damned good.

In fact, we think this Bear Republic beer is so in line with what we do that we’ve decided to abandon our Cans Only policy just to share it with you.

So yeah. It comes in a bottle, but it’s mighty (7.5 percent ABV), it pairs impossibly well with creamy, spicy things (think racks of ribs or hot links paired with double orders of mac) and, for being a heavyweight, it’s slyly smooth.

So get’cher motor running, belly up and go for spicy and creamy.

Just keep in mind that 7.5 percent ain’t no joke.




ciderNot really sure what’s making the two longhairs who make up Carlton Cyderworks’s logo all punchy, but they should knock it the hell off, because there’s enough cider for everyone.

Hint: that means you.

If you like cider—and chances are, you increasingly do—then you should ask us to pop a cap on Carlton’s Asian Pear Cyder.

What they do is take homegrown pears from imported Asian pear trees, squeeze all the juice out, ferment it with sugar and (wipes hands) that’s it—just two ingredients.

And as far as it doing it’s job, it does. With its half-liter size and its almost 7 percent ABV, it rivals even the most potent Oregon craft beers.

Try one with your pulled pork. We did, and it’s pretty awesome.




We’re going on three years now, and we’ve never served anything by the Pacific Northwest craft brewing pioneers at RedHook Brewing.

But we are now!

Behold! RedHook’s Long Hammer IPA, with its 6.2 percent ABV and its 16 ounces, is a keeper.

It’s hoppy, but not too hoppy—dry-hopped, actually, giving it a pleasant piney punch—bitter, but not too bitter, and it’s got a bright, poppy finish.

Mostly though, it’s easily drinkable and pairs nicely with smoked meats.

Pair one with some brisket, some macaroni and cheese and our homemade celery salted-slaw.

Smoked Beef Tongue

tongueWe know that just the idea of eating tongue gives plenty of you a case of the squicks.

But here’s the thing:

Our smoked beef tongue is a delicacy. Trust us on this. If this ain’t your new favorite dish on our menu—maybe even your new favorite dish in town—then there may be something wrong with your own taster.

Slivers of tongue are plated with roasted pickled beets, pickled fennel and a schmear of and our Deviled Eggs egg yolk.

But it’s the tongue that really does the trick.

Now tongues can be tricky if the cook doesn’t know what he’s doing—they can be tough and chewy and, well, sorta icky.

But BJ does know what he’s doing—he braises our tongues for two hours, then smokes them for three, so that they’re soft, tender and irresistibly edible.

Kiss the cow, people. Kiss the cow.


chickenSo why do chickens cross the road (lined up here like pretty little ducks, all in a row)?

To mock Michael Bluth’s hobbledehoyishness?

To cannibalize another chicken? (They are mean and nasty, you know, and jurassically stupid.)


They cross the road to get rubbed and smoked on the regs.

And to get chopped in half.

And to get eaten.

By you.

With some greens.

And some slaw.

And a beer and a shot.

It’s what’s for dinner.

And lunch.

And if it’s Happy Hour, we do ‘em slider style, too.

Barbecued smoked chicken: It’s about as vegan as we get.

*Man, that really is kinduva funny word, ain’t it?


teaYou can’t have a proper restaurant and not serve iced tea.

And you can’t have a barbecue joint and not sweeten that ice tea.

Which is why we do it both ways.

Of course, you can always ask us to cut that tea, sweetened or un, by Shirley Templing it into an Arnold Palmer with some lemonade,.

And lastly, you can always ask us to serve you your iced tea a fourth way by spiking your Arnold Palmer with a shot of vodka, turning thusly your AP into a John Daley.

Of course, if you do, cigarettes and ex-wives are sold separately.


pork cheeksThere’s no polite way of saying this, so we’ll just come out and say it. They’re pork cheeks.

You know, from the face.

And these meaty, delicious and so tender that they practically melt in your mouth egg-shaped meat bombs are back—permanently.

Here’s how it works. You get four 2-ounce pork cheeks (nor three, as the photo suggests), courtesy of the fine folks at Carlton Farms, which we rub with our super-secret pork rub and ground espresso sprinklings before smoking them over peach wood for five solid hours.

We’re known for our brisket, our pulled pork and our lamb baby back ribs. But these little devils just might trump them all.

Put some in you and see for yourself.



cheese + crackersIf there’s one thing we like, it’s clashing the highbrow with the low.

Yeah, we serve beer. In Koozies even. But, unless you’re craving a standard domestic, it’s craft beer.

Same thing with our newest app: Cheese & Crackers.

Yeah, the crackers ain’t nothing to write home about—alls they are is Saltines—but that cheese? That’s a little more inspired.

It’s a spread, really, a thick one, in which we literally whip pimentos together with cheddar and cream cheeses to make what everyone knows is the perfect afternoon snack.

Get some, then get fancy in that Smokehouse way by pairing it with a tall glass of red.



ginger donkeyMuling a drink’s a cinch. All you need’s a glass, some ice, ginger ale, some spirits and a spoon to stir it.

We’d drink one, and so would you. Specially when it’s made with whiskey.

But add a splash of New Deal’s Ginger Liqueur, and you give this already kicky cocktail ever more kick.

A lot more kick. The spicy gingeryness of it all, and the bourbon kind, too.

So go ahead and prescribe yourself one of these old fashioned remedies the next time you’re in.

The bourbon’ll clear your blues.

The ginger’ll settle your tummy.

And the brisket’ll fill it up.


logo handsAt present, BJ’s is in the air, en route to Austin, Texas, where he’s taking part in cooking up a couple of dishes at Austin’s Foreign & Domestic for their annual Indie Chefs Week.

Over five days, Beej’ll be teaming up with chefs from around the country (including fellow PDXers Jason French and Tamar Riad, as well as a whole mess of Texans) to bring a taste of how the PACNW interprets American Barbecue in the heart of the state that birthed it (Shhh…don’t tell Carolina or Kansas City!).

Tomorrow, he’ll prepare espresso-rubbed pork cheeks, which he’ll serve with a molted parsnip puree, which he’s gonna follow up on Saturday with a bunch of Foie Gras Jell-O shots—yup: he’s turning goose livers into Jell-O, which’ll come with a kumquat conserva.

Wish him luck! In the meantime, the fort will be held down for those of you craving some down home barbecue in your own backyard.