Grasslands Barbecue — Restaurant in Hood River

Based on a Google Maps search, we assumed this was a permanent, brick-and-mortar restaurant, but discovered it was actually a food truck, one of only three on the west end of the parking lot, the only truck with a line, and it was nearly an hour long. That made us curious as to why so many people would wait so long so we decided to wait it out too, and it didn't disappoint. (Actually, we were disappointed initially because by 2:00pm, they had already run out of brisket and ribs, but the quality of the food that we got made up for it.)

Grasslands Pulled Pork Sandwich with Old Bay Aeoli was the best shredded pork I ever had - a big sandwich on a largeish pub bun, meaty, trimmed of fat, perfectly seasoned, with some excellent, hand-made barbecue sauce on the side (not enough of this), ordered with a side of Tex-Mex Cole Slaw, which was colorful and complex and wonderful paired with the sandwich. The bun had a brush of oil on top which made it look enticing, but was messy to hold, especially with all that meat.

Wife had the Smoked Chicken Sandwich (Green Chili Pulled Chicken Sandwich) and found it moist, tender, flavorful, free of fatty chunks, and the garlic aioli complimented the chicken very well. She paired it with Mac and Cheese which came cooked to perfection with tender macaroni, just the right amount of cheese, and perfectly seasoned.

Every bit of food that emerged from this truck was top-notch, fantastic. I can only assume the brisket and the ribs must be...

Grasslands Barbecue is probably. . . definitely one of my favorite bbq joint in the North West. The only bummer and one of the greatest features that it is outside in a food truck. So your experience can vary based on if it’s cold or raining which it was in the case when I went. And this would be true if it wasn’t located in this perfect magical location. The view of the hood river and walking around the area before opening was breathtaking. I felt like Big foot himself could have come up to me and i would have invited him to share a plate. The drive out to Hood River from Portland was also magical. Anyway back to the food. I got some brisket slices off the flat and point and it was heavenly. Some of the most moist lean slices brisket l’ve had in a while. On top of the bark was set nice, hard, and crunchy. Fav bark of the year. The pork belly burnt ends has had a yuzu and teriyaki flavor and who doesn’t like green onions both for flavor and garnish. This too was nice a crispy on the outside, moist and delicious on the inside. The pulled pork that I got also had the taste of smoke in every bite with a mix of crispy bard and the fatty parts that kept it moist. It was as if I had every part of the pork butt in every bite. The special of the day was a bacon rib that was a first for me but the first of many. Now if I see it on the menu it might be something I order every time. I liked the most about Grasslands is the contrast of textures in every...

Grasslands BBQ is really something special. For something that already requires significant effort, the talent behind Grasslands goes above and beyond to produce a long list of stand-out items. The star of the show is their expertly rendered, delicately seasoned brisket. It's absolutely killer and as good as any brisket you've had. You could do a pound of that with some pickles and bread and call it a perfect day.

But what's this? Their menu is stacked with other items you'd better save room for. On our most recent visit I devoured a Nashville style hot chicken sandwich that was so spicy it sent me into a whole different headspace. The only thing keeping me anchored in reality was the thought of my next bite. It's slathered in pimento cheese and collard greens as well, which just feels so right. Pro-tip: Don't bother with any napkins until you're done eating it.

The sausages and sides are great here too. Mac salad made with ditalini? Superb. Got yourself a hatch chile and cheddar sausage? Good, feel it stick to your ribs and provide you warmth -- no fleece vest necessary this Fall. Even the coleslaw gets some real love here -- lots of spice, cotija cheese, sunflower seeds. Divine.

If you're really trying to enjoy your life, wash it all down with a cold beer from Ferment. Match made in heaven. ...