Classic BBQ with a Northwest twist

Pink Pig BBQ is the pit at the center of everything we do. Brisket, ribs, pork belly and chicken go in low and slow and come out the way barbecue should — bark on the outside, tender all the way through. The twist is what's on top: huckleberries in the rub, pickled persimmon and pepper jam on the bun, and sauces that borrow as freely from the Pacific Northwest as from the South.

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Sandwiches

All served on our brioche bun. Each one is named for a family member who earned it.

The Reily B

Our brisket, seasoned with pepper, a hint of huckleberry and Northwest sea salt. Garnished with slaw, pickled persimmon and spicy red onion. Sweet fruit against smoke and salt — this is the sandwich the pit was built for.

The Freddie

Chicken steeped in a savory marinade, then smoked in the pit until it's tender all the way through. Garnished with slaw, pepper aioli and spicy pickles.

The Albert

Sweet and spicy pork belly, smoked in the pit. Garnished with spicy cabbage slaw, pepper jam, pickles and red onion. Rich, sticky and unapologetic.

The Stevie — Vegetarian

Smoked carrots, curried cauliflower and portabella mushrooms, garnished with lightly marinated shredded cabbage and our smoked hummus sauce. Built to stand on its own, not as a substitute.

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Platters

Pick a protein, pick two sides, pick a sauce. That's the whole decision.

Pick a protein

Smoked brisket · Dry-rubbed salmon · Baby back ribs · Sweet & spicy pork belly · Smoked chicken · Jalapeño & cheddar sausage · Curried cauliflower · BBQ portabella · Smoked carrots

Pick two sides

Potato salad · Coleslaw · Corn salad · BBQ beans · Cornbread

Pick a sauce

BBQ sauce · Smoked hummus sauce · Yuzu & miso sauce

Give a holler

Make it hot. Ask us to add heat to any sauce.
Spike it. Add a jalapeño & cheddar sausage to any platter.

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