In this episode I chat with Michael Keskin from Bark City BBQ in Portland, Oregon.
See all things Bark City BBQ here: https://www.facebook.com/barkcitybbq
Check out Bark City BBQ on Instagram here: https://www.instagram.com/barkcitybbq
Follow Bark City BBQ on Twitter here: https://twitter.com/barkcitybbq
Hours:
Thursday - Sunday
11am - 7pm
Pre-order BBQ here: https://barkcitybbq.square.site
Purchase a Gift Card for Bark City BBQ here: https://squareup.com/gift/68VJ3D2JAQYD3/order
We talk about his journey, living across the country in many different places before settling on Oregon and eventually Portland.
We discuss his menu in depth and how he came up with the name Bark City BBQ(hint Rip City and bark for both wood and brisket) and we get into a ton of different specials which are much different than other BBQ spots and extremely creative.
We talk about how he truly wants to make Portland a BBQ hub and it's working with getting notice from the likes of Daniel Vaughn and David Landsel.
We also go into what it's been like since the pandemic hit and how he has pivoted, adjusted the menu, and even moved his cart to a better area with 13-14 other food pods.
Chad Franks - Schmidt Family Barbecue - Bee Cave, Texas
Aaron Haley - Post Oak Customs
Logan Sandoval - ZEF BBQ - Simi Valley, California
Phil Kirkpatrick - Big Phil's Smokers & Metal Works - Caddo Mills, Texas
Dr. Howard Conyers - Engineer, Educator, and Pitmaster
Ernest Servantes - Burnt Bean Co. - Seguin, Texas
Robbie Robinson - City Limits Barbeque Columbia, South Carolina
Elliott Moss - Buxton Hall Barbecue - Asheville, North Carolina
Harry Soo - Slap Yo Daddy BBQ
Mark McCourt - Against The Grain Barbecue - Eugene, Oregon
Stacy Franklin - Franklin Barbecue - Austin, Texas
Bill Dumas - Sausage Sensei - Brotherton’s Black Iron BBQ & Liberty BBQ
Fireside Chat with Sam Jones - Sam Jones BBQ
Marvin Bendele - Director - Foodways Texas
Sylvia and Randy Duncan - Daddy Duncan's BBQ - Katy, Texas
Ronnie Evans and Philip Moseley from Blue Oak BBQ in New Orleans, Louisiana
Joe Riscky - The Meat Board - Fort Worth, Texas
Brandon Burrows - Food Scientist | Chef | Professor
Robert F. Moss - Author - Barbecue: The History of An American Institution
Brandon Hurtado - Hurtado Barbecue - Arlington, Texas
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