"The smoked meats at this Hillsboro barbecue cart come throughly saturated with big oak smoke and heavy seasoning, whether that’s pork belly burnt ends smoked over Oregon white oak for seven or eight hours, or slices of tender, juicy brisket smoked for nearly twice that time. Now that this formerly roaming cart has settled within Weil Arcade Food Park, it’s easier to track down its fun, offbeat specials, like the jam and brisket-topped biscuit." - Ron Scott
