Pine Shed Ribs and Barbecue

What a great first week!!

What a great first week! We have received lots of positive feedback and suggestions from our customers. We are adding coleslaw, which will be available by the end of the week. We have been tweaking the cornbread recipe and believe we have got a really good one, so if you came by last week and had cornbread you will need to come by again and taste the new and improved recipe!!!

Hours of operation are Tuesday through Saturday starting at 11am and Sundays at Noon.

Thank you everyone and see you soon!!

Pine Shed Ribs Is Open

Come on in!!!  Barbecue is finally here and what better time thatn Winter for some authentic Barbecue!!

Building Final is Scheduled!!! We are done!! Now down to business!

So Pine Shed ribs is coming down to the end of the construction process and the beginning of the customer building process.  We hope you have plans to come down and check out the new place soon....

Kitchen Work At Pine Shed

Beef Back Ribs, Tri Tip, Spareribs and Chicken

The Shed is ready for Primer and Paint (on the inside) More Soon.........

Cooking Outdoors in January. Beef Back Ribs as a Snack.

The beef ribs that I did a few days ago did not last long enough for pictures and consideration.  So I came home at 6 to smoke some more.  Luckily my trusty assistant was home to start the mesquite and almond wood fire at 4.  Sweet!   Oh BTW this is beef kielbasa from Hill Meat Company out in Pendleton.

A small beef sausage sandwich with No Woman Cheddar from Beechers Creamery.  Yum!!  Melted under the sausage is where I go but you can choose.

After two hours over some fairly low heat we get this.  Pretty nice looking back ribs.

As I said before these back ribs have MEAT.  You can see the pink rings from my kitchen and more time in the smoke would increase the pink of course but I like the texture after a couple hours. 

As I said in the title this was supposed to be a snack.  Love it.

 

 

Custom Steel Address and Beef Back Ribs. Coming Soon People.

Beef Back Ribs from one of the vendors to try out.  They look like beauties!  They will spend a day on dry rub then get the Mesquite and Almond treatment on Saturday.

Notice  how the muscle is not notched down between the ribs.   Also the knuckle of bone has been trimmed leaving an extra meaty back rib.

Just look at these.  Grown for Pine Shed Ribs.  Just add dry rub.

In an unrelated story here are new address numbers from Brian at Star 13.  Very Nice.

 

 

 

Framing Inspection. Check.

Here is the lunch counter with the patio area under construction in the back.    

New plantings getting us ready for the Summer season and Final approval  Soffit over the counter and Dad's brackets.   A new standard for sturdy.

Take out windows and Soffit.

Soffit and lunch counter lights.

New interior of the ceiling and insulation.


New steel brackets.   Should be just tough enough.

Pine Shed Ribs almost complete.  Now just add sauce, meat and smoke.

Effort, time and the good fight begin to pay off for Barbecue..........

Green board behind the line and the sink area.  Also where the vent for the oven is.  Good job "D".

Sinks go here in front of green board.  Now we need to pick out kitchen colors.

Take Out Windows.  Texas sized only right here in Oregon.  Look for beef back ribs right here soon!!

Sure to be my corner of the World for a while.  I added a low voltage line here for an extra visa terminal.  Such a smart boy!

 

 

 

 

One Year Ago There Was Nothing Here...Now Barbecue Is About To Happen

The new building from the West

The beggining of the patio and 6ft. evergreen buffer between us and the R3 zone to the East

The (shorter) butcher block lunch counter and take-out window(s).

Barbecue area and lunch counter and the take out counter too.