We sit down with the legendary crew from Grasslands BBQ out of Hood River, Oregon, during their once-a-year Seattle pop-up at Holy Mountain Brewery. These guys hauled in over 4,000 pounds of meat and sold out in just three days—and we were lucky enough to catch them between briskets. We dive into BBQ culture, the art of smoking meat, what makes great brisket, and the behind-the-scenes grind of running a pop-up BBQ business at scale. If you're into fire, smoke, and meat with soul, this one’s for you.
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