When the chill is gone,
look for BBQ Hump Days at JBs

It’s mid-March, 2020 — but it won’t be long before JBs is fired up for BBQ Hump Days again.  Pretty soon we’ll be breaking out the smoker on Wednesdays. Smack in the middle of the week, we’ll be cooking up our choice of BBQ favorites: BBQ brisket, tenderloin ribs, pulled pork, and more. We decide what we’ll throw on the BBQ the morning-of. You decide the slather and pour. Come get some!

J.B. O’Brien’s
Irish Pub & Sports Bar
11555 SW Durham Road
Tigard, OR 97224
(corner of 99W and Durham Road)


Call 503-941-5592

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Excerpt from:”Why are men drawn to the ritual of barbecues?” by Chris Moss
Argentinian Ernesto Paiva’s tips for the perfect barbecue:

1. The fire: don’t use lighting fluid. Leave enough space for air to flow and if using newspaper make knots with it so it burns slower. I like to use a combination of wood and briquettes (wood for flavour, briquettes for heat) and you need one hour to get the fire going. Light your fire and do not disturb it until you have plenty of red embers.

2. The salt: for big cuts and ribs it’s best to make a brine (boil water and salt and let it cool down) and soak the meat in it for at least six hours; smaller cuts benefit from a salting with rock salt an hour before cooking.

3. The meat: offal has to be fresh! If you’re doing heart, tenderise it Peruvian anticucho-style. Kidneys are great with the fat still on and sliced. My favourite offal are veal or lamb sweetbreads, and in the UK they’re great – just grill until crisp and dress with lemon juice. The best cut of steak for a barbecue is what we call “vacio”, which is sold here as bavette (or flank).

4. The grilling: season all your meat in advance, brining, marinating or just salting. Make sure the grill is hot enough before you start. If you’ve got a grill which is big enough, try to keep different temperatures in different areas, so you can cook some “chorizos” (sausages) and “morcillas” (black puddings) on one side and slowly cook the beef and other meats on the other side.

5. After grilling: in Argentina we eat the meat straight from the grill but if you are grilling some serious cuts of meat (more than 500g), cover them and let them rest in a warm place before cutting up.

READ THE FULL ARTICLE (it’s hilarious). Written by Chris Moss @Traveloguer (writer, journalist, editor and more)