Follow us on Facebook, we post “sold out” the moment we are out of food to sell.
Due to staff size, we do not offer third party delivery services.
There are only two of us working in the food truck due to space and we do not have time to answer calls during open hours.
We cannot offer that at this time and still be fair to our in-person orders.
We do not offer pre-orders, but we do not limit the amount of food you can purchase.
We take both, along with Apple pay.
We offer new and exciting menu options daily.
Nearly every day. Due to the popularity of some of our food items and not limiting quantity, some items sell out quickly.
There is not, however you’ll have to answer to the rest of the customers in line, so order wisely.
We do not offer any vegan or gluten free options, but some of our sides are vegetarian.
No, all items are sold by weight.
Tuesday through Friday: 11:30 until we sell out of food. Typically Thursday is our busiest day because its brisket day. If you choose to come that day, give yourself plenty of time.
We are located in a parking lot, there is always parking available.
We buy our meat locally from Childers Meat Co., Long’s Meat Market, and Costco Wholesale.
We have a 1,000 gallon Harper BBQ pit and a 500 gallon Johnson Smoker T-Pit.
We source all ingredients locally, from the Pacific Northwest. All of our dairy comes from Darigold (Washington) and Tillamook Creamery (Oregon). Some of the vegetables are grown by the owner, Mark.
We have competed in two BBQ competitions. In 2018, we took Grand Champion in pork ribs at the Forest Grove, Oregon BBQ competition. Also in 2018, we took first place in beef and Best in Show at the Eugene Beats and BBQ competition.
We strictly use Oregon White Oak.
BBQ is all about the family! We allow both, with proper supervision
We have limited space in our food truck and our pit holds only so much.