The Portland barbecue scene is poised for an exciting new addition with the anticipated arrival of Lil’ Barbecue, a sister restaurant to the renowned La Barbecue from Austin, Texas.
Set to open later this year, Lil’ Barbecue will be led by Ben Vaughan, the general manager and pitmaster of La Barbecue, who is enthusiastic about bringing an authentic Texas barbecue experience to Portland.
The idea for expansion emerged when Vaughan visited Portland last year and received overwhelming encouragement from locals to bring more barbecue to the city.
“They were like, ‘You’ve got to move up here. We need more barbecue,’” Vaughan recalled.
This prompted him to pitch the expansion to Ali Clem, the owner of La Barbecue, sparking interest in a venture that aligns with their vision and desire to introduce their signature flavors to a new audience.
Clem and her late wife, LeAnn Mueller, had previously made attempts to expand their brand to Los Angeles, but regulatory hurdles surrounding the use of offset smokers derailed those plans.
Now, relocating to Portland presents a welcomed opportunity for Vaughan, especially in escaping the sweltering summer heat of Central Texas.
Vaughan remarked on the challenges of working outdoors in harsh conditions, stating, “I don’t know if you’ve ever been in Central Texas in the summer, but it’s hot and humid.”
The concept of Lil’ Barbecue is currently in development, with Vaughan sharing that the menu will reflect many offerings from La Barbecue, ensuring that diners can expect an array of smoked meats to savor.
Customers can look forward to indulging in saucy pork ribs, brisket, pulled pork, beef ribs, smoked turkey, and a selection of homemade sausages, presented in traditional, jalapeño, and chipotle varieties.
There will also be a number of specialty sandwich options, such as a pulled pork sandwich topped with chipotle coleslaw and a Frito pie with chopped brisket.
One notable change with Lil’ Barbecue will be the transition to an all-day bar-restaurant format, contrasting the traditional lunch service model found in Central Texas, which often sees food available only until sellout by mid-afternoon.
Vaughan hopes to maintain a steady flow of delicious barbecue throughout the day, allowing patrons to enjoy their meals at their leisure without the worry of rushing to satisfy their cravings.
In addition to the expected barbecue fare, Vaughan is eager to introduce bar food, including a concept for a brisket trimmings burger, which has been a popular special at La Barbecue.
Clem, as a co-owner of Lil’ Barbecue, is slated to visit Portland at the end of June to assist in scouting potential locations for the new establishment.
They are aiming for a spot on the East side of Portland, a locale Vaughan appreciates for its walkability, distinguishing it from the food culture in Austin.
However, there are several factors to consider before opening, including securing a location and completing the construction of two custom smokers that are being crafted in Texas.
These include a rotisserie smoker from M&M BBQ Company and an offset smoker sourced from Mill Scale Metalworks in Lockhart, Texas, both of which are expected to be delivered by late summer or early fall.
If all goes according to plan, Vaughan anticipates welcoming diners to Lil’ Barbecue by that time frame, bringing a taste of Texas barbecue to the Pacific Northwest.
As excitement builds for the new location, the Portland food scene will soon have the chance to indulge in Texas’s widely celebrated barbecue traditions.
image source from：https://pdx.eater.com/coming-attractions/104325/lil-barbecue-portland-opening-austin-texas-la-barbecue
