Catering & Events
We are happy to customize a barbecue spread to fit any size gathering and any occasion! We can provide on-site catering from our barbecue trailer, buffet-style feasts, or individual meals to be picked up. We also offer the option of renting out our dining room (max 32 people) or the patio (max 60 people).
Please fill out the form to allow us to best serve you. Note that summer weekends are holidays are our busiest times, so we’d rather hear from you sooner than later!
- On-site catering requires a $1500 minimum.
- There is a $350 non-refundable deposit to hold the date.
- A "guarantee" for the number of meals must be received 7 WORKING DAYS BEFORE YOUR EVENT. We prepare for the guarantee number, even if you have fewer people.
- Beverages, tables, chairs, tablecloths, trashcans, liners, etc. are not supplied.
- We do not haul off trash.
- Travel expense added for out of area events.
A $75 charge is applied for all dishonored checks.
“BBQ & A”
What style of barbecue does Pine Shed do?
We do riff on a Santa Maria-style barbecue, which traditionally consists of dry-rubbed tri-tip beef that is smoked and cooked in brick pits, sliced and layered on a buttered sourdough baguette, maybe topped with a roughly chopped salsa.
To put a Northwest spin on this style, our pit master Matt Ramey took the simple salt, pepper and powdered garlic rub and created his own house blend, adding several more secret ingredients that he is only willing to divulge for a sizable sum of money (like any savvy barbecue artist).
Since cooking in pits is not really preferable in our upper-left coast climate, Matt built a smoker from scratch, and uses oak from Sherwood, OR to attain that oh-so desirable smoke ring (not really a criteria for Santa Marians, but again, going with the hybrid theme).
But you have barbecue sauce too, right?
Right! Like we said, we’re not purists around here. Our sauce is made in house from scratch and achieves the perfect balance of smoke, sweet, tart and heat. Love our sauce? You can buy it at the restaurant!
Whaddya mean you’re “sold out?!”
Good barbecue takes time, which means that we start cooking very early every morning to be ready by lunchtime. While our smoker can hold over 800 pounds of meat, we often have busy days and we sell out. If you are having a serious hankering for one of our menu items, please feel free to call ahead and preserve your sanity.
Do you have gluten-free items?
Yes, all of our meat, our beans, coleslaw and potato salad are all gluten-free.
What’s the difference between brisket and tri-tip?
Without going into a full bovine anatomy lesson, brisket tastes more like a roast and tri-tip is more like steak. Both are delicious.
Matt has been churning out barbecue since his college days in San Luis Obispo in California. Pressured to “go and find a real job” by his dad, Matt found himself serving up tri-tip sandwiches as fast as he could one summer at the California mid-State Fair. As he watched the line of customers stretch down the midway, he knew had been bitten by the restaurant bug.
He earned more pit master chops while working at his parents’ restaurant Sun River, Oregon, cooking Santa Maria-style tri-tip sandwiches to hungry vacationers and playing mad scientist with barbecue sauce recipes. Even after his parents sold the restaurant, he hung on to his barbecue trailer and equipment, instinctively sensing that they may get used again one day.
A marriage, a kid, and a divorce later, Matt found himself working as a wine steward at Timberline Lodge and decided to move to the Portland area to be closer to his son. In the summer of 2001 with one open pit barbecue and little else, he dusted off the smoker and launched his first stand at the Old Wizer’s Grocery in Lake Oswego. After several summer seasons that always seemed to stretch into November, he outgrew his corner of market and relocated to a little house on B Avenue and opened Logan’s Backyard Barbecue (named for Matt’s son.)
Nearly 10 years later, after stumbling upon a quaint little shed off of Lower Boones Ferry Road, Matt expanded again, this time re-branding the business “Pine Shed Ribs.” He brought on his partner Jennifer Peterson, along with her sass and smile, to run the front of the house. Today, Matt is still manning the smoker and serving lines of loyal customers, always slicing up Santa Maria tri-tip, but also evolving the menu into a delicious, smoky barbecue that makes sense for the time and place it occupies.
We were delighted when our own pastry chef, Rachel Florip, was named the winner in the regional Girl Scout Cookie Recipe Contest for her Almond Lemon Bars. Click the link for a copy of her winning recipe!
Recently, I had the chance to dine at Pine Shed Ribs, and felt that same family-filled, casual, happy, comfortable vibe that I experienced at all of my childhood barbecues. Matt Ramey and his crew truly make you feel at home, whether your are ordering to go or dining in their outdoor area or indoor cozy dining room.
Matt of Pine Shed Ribs steps into the Simple Kitchen to be interviewed by local food blogger and radio host, Missy Maki.
Matt Ramey is devoted to barbecue - "Honest, simple barbecue. No shortcuts. No ovens" - and his fans have been similarly dedicated over the years in following the long and winding road to his door. The Pilkington layover is Ramey's fourth in Lake Oswego over the last 16 years, none of which have matched Ramey's earnest charm.
Surprise! The best barbecue in PDX lives in Lake Oswego. Test-drive the whole menu with the Full Sampler—pork and beef ribs, brisket, smoked chicken, and house-made andouille sausage, piled high. $17