The food
Real Maryland craft barbecue.
Old Line Tailgate co. cut its teeth cooking craft BBQ in Frederick, Maryland – brisket, short rib, spare ribs, pulled pork, smoked turkey, barbecued chicken, scratch-made sides – we could go on and on. These recipes and techniques come from the real American Southeast, and they’re landing at Dry Canyon Club in the exact same way we cook them back home.
That means long hours over real oak lump charcoal, babying a brisket or a pork butt as long as it takes. Stirring stone-ground Tennessee grits from The Old Mill until they’re creamy and ready, to the old standards. A pork rub fine-tuned to the gram over years of experimentation. Family recipes and generational techniques, held up by true, honest, next-door competition.
Maryland barbecue is a real thing. Now it’s a Central Oregon thing too.
Where Oregon ranks among the 50 states
16th of 50
in barbecue appetite
Google search interest
24 places between
what Oregon wants and what it gets
40th of 50
in barbecue supply
BBQ restaurants per capita
Oregon craves barbecue harder than 34 other states – and only 10 have fewer barbecue restaurants per person. Everything between those two marks is appetite going unfed.
Sources: Google Trends, U.S. barbecue search interest by state, six-year average (2020–2026) · Zippia state BBQ study (2022) · Old Line market research, 2026 – 19 of Central Oregon’s roughly 24 food cart pods have no barbecue at all.
