After being hung up in red tape for nearly a year, Liz and Aaron Speck finally got their smoker fired up on Highway 99 and were able to start selling. When I visited, I tried nearly everything on the menu. The multiple customers who I saw evidently had come to the same conlusion that I would: amazing, succulent barbecue.
When Aaron moved to Oklahoma to attend OU, he heard the natives talk up their Oklahoma style BBQ. He, like me, was not thoroughly impressed with their tradition until he tasted the brisket of his master. Aaron noticed that his mentor was always open “like clockwork” and started smoking and barbecuing for Oklahoma University football games. I’m glad he did.
“Real barbecue doesn’t need to be drowned in sauce to be good.”
I sat down to eat my large combo of beef brisket and pulled pork with a side of ribs. The sauce that I had snagged for my heap’o'meat, potato salad, coleslaw, baked beans, and cornbread was nice and mild. All of the items on the menu are made from scratch, from the potato salad to the sauce to the dry rub. “The only thing that we don’t make ourselves are the sodas,” Aaron says with a chuckle.
Now, I’ve eaten pulled pork in Cuba and Memphis, two bastions of barbecue. I’m not a person that likes barbecue all that much, let alone to be called a ”barbecue person” but when I tried the fare at Oklahoma Smokehouse Barbecue I was astonished. Liz and Aaron have it down pat and have brought a great product to Eugene.
Try the pulled pork sandwich for $5 or one of the combos. They also cook meat by the pound and have “tailgater” packages for groups.
Price Range: $5- 12
Location: Highway99
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