One thing’s for sure, American’s love barbecue! While the Northwest isn’t known as a hotbed of barbecue, we still have many delicious, mouth-watering barbecue restaurants that make for some tough choices of where to eat. Take a look at our favorites here in Oregon and click the links to find out more. Pick one near you, or take a ‘Road Trip’ and try several this summer.
Albany – Oregon BBQ Company
Bend – Baldy’s BBQ
Bend – Wubba’s BBQ
Cottage Grove – Big Stuff BBQ
Dayton – Bob’s Grand Island Deli & Grocery
Garibaldi – Garibaldi PortSide Bistro
Grants Pass – Hellgate Jetboats/River Lodge
Gresham – Swine Dining BBQ & Brew
Jacksonville – Back Porch Bar & Grill
Klamath Falls – Wubba’s BBQ
Lebanon – Oregon BBQ Company
North Bend – Alder Smokehouse
Oakridge – Cedar Creek Café & BBQ
Philomath – Eats & Treats Café
Portland – Columbia River Brewing
Portland – Russell Street BBQ / 2 locations
Prineville – Dillon’s Grill
Redmond – Baldy’s BBQ
Rufus – Bob’s Texas T-Bone
Salem – Adam’s Rib Smokehouse
Vancouver – Smokin’ Oak
Regional BBQ Sauce Styles
While the cuts of meat and cooking methods are important, many have a type of sauce that they swear is the best.
Eastern North Carolina Vinegar Sauce uses no tomato. Instead you’ll find a combination of vinegar, cayenne, black pepper, crushed red pepper, hot sauce and salt. Piedmont or Lexington-Style Dip changed barbeque history by introducing ketchup. This is a tangy, vinegar-based sauce that includes ketchup to give it some color and sweetness. South Carolina-Style Mustard Sauce is similar to North Carolina-style, but adds mustard sauce, due to the areas German influence.
Texas-Style Mop or Basting Sauce is another unique style and can include beef stock, vinegar, Worcestshire, salt, pepper and garlic. Kansas City-Style Sauce dominates barbecue. This is a thick, sweet and tangy sauce that can have quite a variety, ranging from peppery and spicy to extra vinegary.
To find out more about sauces, read Regional Barbecue Sauce Styles, Explained from Eater.com.