Call ahead This experience may be open for on-site visitation; however, offerings and/or operating procedures may have changed due to COVID-19. Please verify details before you go and visit the COVID-19 Resources page for more information.
Stop by the Pine Shed for a northwest interpretation on Santa Maria-style tri-tip barbecue. The traditional salt, pepper and garlic dry-rub gets doctored up with a load of Matt’s house blend of spices. The customary pit-cooking is swapped for a more climate-friendly, hand-forged smoker, which delicately smokes a variety of ribs, sausages, chicken, pork, and brisket for up to 5 hours over oak wood. Sauce is optional, but always available.