Big sandwiches on tap at eatery
Jackass BBQ hopes to expand to Dixon in the future, owner says
OREGON – If you put seasonings on 300 pounds of pulled pork and cook it in a 250-gallon smoker for 20 hours, you still don’t have the complete recipe used at Jackass BBQ.
That recipe includes consistency, owner Andy Riegel said.
“It’s all about the pit master,” he said.
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