latest press
PORTLAND MONTHLY
“Why Grasslands Barbecue is more than worth the drive. A trip to the Hood River food cart is a meaty pilgrimage.”
TEXAS MONTHLY
“Glorious nuggets of brisket burnt ends led to fatty slices with a crunchy bark and just enough strength left in the rendered fat to allow me to hold a slice up for a photo. It was the best brisket I’ve had in Oregon, and it would be among the best I’ve had in Texas as well.”
OREGONIAN
“Our critic found the Northwest’s best barbecue in this outdoorsy Oregon town.”
Seattle Times
You’ll catch Drew Marquis on Saturday mornings at the Hood River farmers market, patiently slicing brisket as a line snakes beyond his table.
Explore White Salmon
Welcome, Nicki and Drew Marquis, founders of Grasslands Barbecue, to White Salmon! Grasslands Barbecue will be starting soon with pop-ups until the new food truck is ready in June and will be featuring Texas ish style barbecue with oak wood-smoked meats like brisket, pulled pork, and handmade sausages as well as rotating sides such as hatch chile grits, collard beans, pimento cheese and more.