Category Archives: pork


shiner bockDo you like grapefruit? How about a kicky hint of ginger?

If that’s you, you’re gonna love this canned summer seasonal straight outta Texas.

Shiner’s Ruby Redbird is light, refreshing and not at all bitter. It’s also doesn’t overdo it with the ABV—it clocks in at only 4 percent—which means you can drink one, two and even three without getting all Northwest IPA loopy legless.

And, as you would expect from a Lone Star brew, it pairs quite nicely with some Deviled Eggs, a plate of Pulled Pork, a half Smoked Chicken or, if you’re crazy hungry, all of the above.



brisketAsk any Southerner worth her whalebone petticoat or his shiny seersucker suit what barbecue is, and they’ll tell you what it ain’t: it ain’t grilling.

Grilling is a Yankee pastime that involves firing up the grill and flipping a few burgers between a few cold ones on a warm summer night.

Barbecue, they’ll tell you, is an all-day affair. It means waking up early, rubbing your meats and slow-cooking them in the smoker. And if you don’t have a smoker, you just dig a hole in the ground and cook ‘em in that.

And even we don’t hail from the South (or the Republic of Texas), we do it the way they do it. We get up early. We rub out meats and we smoke them all day—from sun up to sunset—in our indoor and outdoor smokers to make sure that your brisket, ribs, lamb, chicken, fish and pig are tender, juicy and evenly smoked.


good life sweet asWe frequently rotate our canned beers in order to showcase just what this region’s craft brewers are up to.

What you may not know is that we do it for us, too.

And one of our favorites right now is Bend-based GoodLife Brewing’s Sweet As Pacific Ale.

Why do we like it so much?

  • It’s got a 6 percent ABV
  • It’s smooth
  • It’s sessionable
  • It’s got just a trace of the right kind of bitter
  • And, above all, it pairs with everything

Ask us to pop a cap, and see so for yourself while you wait it with anything. We know we’ll be popping some for ourselves—once our shifts end, that is.


carrie nationIf you’re looking to stick a 21st-century thumb in the eye of a 20th-century cause, consider the boys at Carlton Cyderworks.

They’ve got but four ciders, but they’ve cheekily named one of them after the wielder of hatchets, smasher of kegs, smiter of barrels and all around killjoy, Carrie Nation.

It leans a little sweeter than their other ciders, but that doesn’t mean it won’t gone down nice and smooth with white, meaty and creamy things: think Smoked Half Chickens or Pulled Pork with Cole Slaw and Macaroni and Cheese.

And while it’s less dry, it’s as equally as potent as Carlton’s other ciders: it’s got an ABV of 6.25 percent, which crushes most of our canned beers. And it comes in a half-liter bottle.

Get you some the next time you’re in. Bible not included, but you can bring your own, if you want to.


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.



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.


Huevos Rancheros

S21 huevosSooner or later, it seems that every Portland restaurateur inaugurates a brunch menu. All the cool kids are doing it. Or at least most of them are.

Well now you can add us to that list, too—er…sort of.

A while back we introduced our meal-worthy Spicy Bloody Mary, complete with a meat-and-pickled veggie salad and a spicy rub rim.

Now, to pair with that, we bring you what we’re calling Huevos Rancheros—Smokehouse-style.

Yeah, it’s only one brunch item, but here’s what you get: a double order of BBQ beans—chockablock, as always, with trimmings too small to make a meal out of (rib ends, brisket, that kinda thing)—topped with melted cheddar cheese, a pair of sunny side up eggs, a wide stripe of salsa, and garnishes of pickled onions and Fritos.

Of course, you can always personalize your own huevos with one of our four housemade sauces, to give your brunch smokey twist.

So drop by and dig in anytime between the hours of 11:30am and 4pm, any Saturday or Sunday.


sprouts!They’re back!

And that should please the lot of you, because out of all our meatless dishes, the one you’ve loved best is our little bowls of Brussels Sprouts.

What makes you love ’em so?

Well, we pan fry these little greenies in melted butter, searing them until they’re pliant, but nonetheless firm.

Then we mix them with roasted garlic and dash the whole shebang with salt, pepper and crushed red chiles.

And voilà: a hot, little autumn side to pair with your Pulled Pork Sandwich or your rack of Baby Back Lamb Ribs.

So eat your greens, child. They’re not just good for you, they taste good, too.


mac and cheeseIf Smokehouse 21 were to have a coat of arms, then that coat of arms would feature a pig. And riding atop that pig would be a baby—a fat one. In one hand, that baby would grasp a spoon. In the other, a bowl of every child—and adult’s—favorite comfort food: a healthy, hearty bowl of mac and cheese.

And with summer finally over, ’tis the season for noodles, bacon lardons, cornbread crusts and cheddar, asiago and gorgonzola cheeses.

Just ask anyone worth her whalebone petticoat or his seersucker suit, and they’ll tell you that nothing pairs with a slab of smoked meat better than a good, rich and creamy bowl of mac ‘n’ cheese.

Pair yours with some brisket and some braised greens, or ask us to pile some pulled pork atop a double dose of those cheesy noodles. Just make sure to schedule a few minutes afterward to walk it all off before bedding down for the night.