Texas-style Grasslands Barbecue visits Seattle this weekend

Some of the Northwest’s most lip-smacking Central Texas-style brisket and barbecue is coming to Seattle this weekend.

The pitmasters behind the acclaimed Grasslands Barbecue in Hood River, Ore., are bouncing up Interstate 5 in their food truck with a smoker in tow. They’ll set up shop this Friday through Sunday by the train tracks behind Holy Mountain Brewing Co. in Interbay. The three-day barbecue event starts at noon each day and ends when the last rib is sold.

Bring your lawn chair or a good book. When Grasslands visited Holy Mountain last year for a three-day run, fans lined up as long as four hours before the events, with food selling out by the afternoon.

Drew Marquis, one of the three Grasslands owners, said they’ve prepared enough smoked meats to last until 5 p.m. each day, hopefully. They’re hauling in 2,000 pounds of pork, beef and chicken, including 325 pounds of sausages, from Portuguese-style linguiça to spicy hotlinks.

For the uninitiated, their smoked brisket is what fans are jonesing for — it’ll be sold only on Saturday. Request the fatty cut if you do takeout, because the lean meat will dry out by the time you get home.

Other hits include the snappy cheddar-hatch chili sausage, the pork belly burnt ends and the beef ribs. New on the menu for this year’s pop-up are the tri-tips with chimichurri sauce. For late arrivals, there should be plenty of pulled pork sandwiches, plus smoked chicken, mac and cheese and Cajun red beans available throughout each day.