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.
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