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evan avocado

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We are happy to have our buddy Harlan from @har.bq.pdx in the House today. Having a busy truck to also run with @evcado we have bumped the start time for the event back two hours so that they can focus on a successful service at @vebrewing before they get started with us. We look forward to seeing you all.
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We are super stoked and lucky to announce the first of many 10th Anniversary special events we have planned for the month of September. As you know, I fancy the fellas at @har.bq.pdx just as much as I fancy their fine smoked meats. We are super lucky to have them in the House on Saturday, September 5th. They will be slinging Brisket Foldies from 3pm until sold out. I’d get here early and get in line, because I do believe they will sell out quickly. I cannot thank the fellas enough for doing this. It’s gonna be a hoot. And keep your eyes peeled in the coming days for more special event announcements related to our 10th Anniversary. We have some more BBQ, some other fun special events, and a few wonderful guest bartenders on the works. Thanks for helping us make it to ten years y’all! #harbqpdx #hardbq brisket lombardhousestjohn
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🔥 SUMMER KICK OFF PARTY at Von Ebert Brewing Join us Saturday, May 30 at Von Ebert Brewing’s Mississippi location for a special beer collaboration release celebration with @grandfirbrewing + @vebrewing AND a special food collab featuring @har.bq.pdx @grandfirbrewing & @thebitterrootclub 🍺 FEATURED BEER: Sacred Stone American Lager A crisp 4% ABV collaboration lager brewed by Von Ebert Brewing and Grand Fir Brewing with notes of pineapple, lime, and water cracker malt. 🍖 FOOD COLLAB: HarBQ chefs Harlan Porterfield and Evan Alvarado are teaming up with Chef Doug Adams of Bitterroot and Grand Fir Brewing for a one-day-only menu of barbecue and grilled specialties. MUSIC: @themidnighttheory 2pm-4pm+ @insidethefishbowlradio begins at 4pm 📍 Location: Mississippi Taproom Von Ebert Brewing 📅 Date: Saturday, May 30th ⏰ Time: Starts at Noon, come early before food sells out! Expect cold lager, smoky BBQ, grilled specials, and a parking lot cookout celebration with some of Portland’s best beer and food teams. Sacred Stone will also be available on draft and in 16 oz cans at all Von Ebert Brewing locations while supplies last.
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It takes a village. Thanks for one year yall. Let’s party
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So we made it 1 year down on Cook st with our friends @vebrewing and we wanna throw a party! Saturday April 18th 12pm till the wheels fall off. Live music, games, beer specials, loads of BBQ.. @damianlillard has unfortunately not responded to my request to come guest chef with us but thankfully our good buddy Ben of @lil_barbecue was willing to step in and take his place. He will be cooking with us and making what should be an awesome day even better. Can’t wait for this one and it’s coming right up so get it on your calendar. More details menus and all that to come! Thanks for all your help getting us here, this party is for yall. Go zers!
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2025 was tight.. I’ll miss the tomatoes the most 🍅 Love yall! Come see us this weekend!
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It’s only been a few months since my last visit but I HAD to stop by @har.bq.pdx on a Saturday when they are serving brisket and their famous (in my brain) fish sauce pork ribs. A wonderfully done brisket. Super fatty and juicy practically melting in my mouth. Paired with the piri piri sauce which adds elements of bitterness, funkiness (I assume fermented peppers?), and spiciness that is a whole different flavor profile than a sweet bbq sauce. I like a dab of this on the brisket, the beef cheeks, the ribs, and even the bread. It wasn’t super spicy (I was drinking it towards the end) but just enough to cut the richness of the meats a little. Especially the beef cheeks. Probably one of my favorite bites in barbecue right now. Such a beefy and sticky bite. If you don’t eat this with your hands you are doing something wrong lol. Then the fish sauce ribs! I think this is my favorite meat from HarBQ. A wonderful color on the ribs themselves as you can see in the picture. The funkiness you get from the fish sauce caramel is subtle. It’s there to elevate the sweetness from the rest of the glaze and the pork. That with the piri piri sauce!!! Oh man that sauce!!! Personally I might like the fish sauciness to be stronger but I also grew up around dishes using it. Im not so sure how the local Portlandians would take it lol. I’m so glad I got to stop by and get all the rest of the regular meats I couldn’t last time. I’m kinda tempted to come back for tri tip but I know I have a full stomach right now and a couple more stops I want to make. Nonetheless, definitely a stop with fitting into your schedule and stomach.
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It wouldn’t be a vacation for @valerier6671 if we didn’t squeeze some barbecue into a quick trip to Portland coupled with a bookstore crawl. Thank to @har.bq.pdx and @evcado for making shit happen today and assembling this gorgeous platter for Friday feast! Their genuine hospitality and energy matches every bite of food! If you’re in Portland hit up @har.bq.pdx .
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From the website “Oregon Oak smoked Pacific NW Style BBQ done right” and have to agree. It feels like TX BBQ & eats like Portland. Using the hodgepodge of cultural influences connected by the 12 bridges it all meets here at @har.bq.pdx . I want to say, they didn’t have brisket today. . . but I didn’t miss it. The wonderfully luscious and fatty beef rib took its place today. This beef rib so good that I continued to nibble and bite on while driving to my next location. And being the SoCal born kid, the smoked and fire finished Tri tip was wonderful. Outshines some of the meanest tri tips I’ve had in CA. The addition of the chimi added herby flavors to the meaty cut. Beef is king in my books, but what stole the show for me was the gochujang pork belly burnt ends. Smoked then fried adding an extra layer of texture with the acidic sauce that makes the fatty cut feel like eating a salad but obviously meat lol. I was finding myself taking bites of this rather than the sambal Caesar salad. Which was also great with leaves of mint adding a different taste.  On the sides, I loved the miso koji butter corn. The flavors of miso missed with the caramelized onions just made me feel oddly at home. Is it the Japanese in me reacting to the miso? Who knows but im in my hotel typing this and eating it right now cold. Lol. All I know is that I need to come back on brisket day and on fish sauce rib day. Oh and beef cheeks. Dude, places like HARBQ make me wish I lived in this city. Oh, didn’t have brisket on the menu today but got the most metal brisket hat.
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Quick visit with @evcado at @har.bq.pdx before they go bonkers today. Get your butts down to @vebrewing to get some imaginative barbeque from the very best of people.
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Friday lunch run to @har.bq.pdx today. Ordered 2 of everything but the burger to take back to the shop. Every bite was amazing. Gochujang Pork Belly bites, Cheesy Dashi Grits, Miso Carrot Slaw & Mac Salad (had a fun Wasabi or Horseradish bite). Now I need a nap! Go see my guys Harlan and Evan posted up at Von Ebert Brewing on N Mississippi. 💨💨💨🔥🔥🔥 Oh and they just had a write up on @oregonlive
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