Is Hood River’s Smoked Meat Destination, Grasslands Barbecue, Worth the Drive? | Eater Portland

"I found Grasslands Barbecue at Waterfront Park in Hood River, about an hour from Portland, to be absolutely worth the drive. The weekend cart serves Texas-ish barbecue smoked over neutral-flavored Oregon white oak so the proteins really shine: an 18-hour brisket on Saturdays, tri-tip on Sundays, pork belly burnt ends glazed with a ginger-soy-serrano vinaigrette, black pepper-and-lemon chicken, and a house-made hatch chile-and-cheddar sausage; in summer they add a Friday lunch of smoked burgers. Customers build meals by ordering meats by the half-pound and choosing a la carte sides — think a Tex-Mex slaw (cabbage, kale, Cotija, and pumpkin seeds), roasted green chile mac and cheese, and rotating, lighter sides that showcase Hood River produce from farms like Costarossa, Killer Tomato, and Saur, such as a tomato salad with colatura di alici and a salsa-verde potato salad with sugar snap peas. The tight-knit team of Drew Marquis, Brendon Bain, and Sam Carroll share all duties (manning the smoker, hand-making sausage, prepping sides) and trace the project from Bootleg Barbecue pop-ups through farmers markets to their truck opening in 2021. The experience feels like a lawn party — long lines, music, kids and dogs running around, and a Ferment Brewing Company beer cart on the lawn — so round up friends if you want to tackle the whole menu; with everything made in-house and a Pacific Northwest flair applied to a Texas-style foundation, the result is consistently delicious barbecue and a perfect day-trip destination." - Janey Wong