“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.