Nov 20, 2014
Bernheim Whiskey is going into the BBQ sauce for our Booze and BBQ event at Downtown Spirits on Saturday November 22nd. 3 pm until sell out! @
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Bernheim Whiskey is going into the BBQ sauce for our Booze and BBQ event at Downtown Spirits on Saturday November 22nd. 3 pm until sell out! @
Stefan and Julie are the husband and wife team behind Campfire’s tasty BBQ!
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Two Bar Bourbon and Campfire’s Brisket are gettin friendly!
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Brisket smoked for 17 hours!
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Even as a child I loved experimenting with my food and couldn't stay out of the kitchen. I know most people think this, but I was raised by one of the world’s most gifted cooks. My mother has an understanding and intuition for flavors that is truly otherworldly. My father, hailing from Texas, was an aficionado when it came to smoking meat and he passed on an undying reverence for the art of BBQ. The amazing food of my youth started my lifelong obsession with the perfect meal. My first job, naturally, was in a restaurant and I've spent the last 27 years working through every position the business has to offer. Campfire began with a craving for the kind of BBQ I just couldn't seem to find in the Northwest. But as an avid outdoors-man and a consummate foodie, I suppose it was just a natural progression of many of my passions coming together. I love hunting, fishing and foraging and then cooking it all over a real fire. Now I want to bring this experience to you. The foods that I have been cooking over my campfires for the last 10 years or so are the inspiration for Campfire. Slow cooked meats bathed in real wood smoke are the cornerstones of my menu. We are getting great reviews for our brisket, done in a style reminiscent of Central Texas, dry rubbed and slow smoked to perfection. Our ribs are a twist on the Memphis style and are served with a Bourbon BBQ sauce on the side. Of course we do not ignore the key elements of Northwest cuisine and offer a dry rubbed, lightly smoked, agave glazed salmon. We also offer pulled pork or brisket sliders piled high on a pretzel bun. I do give a nod to my German heritage with a real German potato salad with plenty of dill, vinegar and of course bacon. A bright coleslaw with a hint of blood orange vinegar gives the perfect balance of sweet and tang. And to finish things off, some hearty bacon cheddar cornbread with whipped honey or beer butter. I hope, at this point, your mouth is watering because I am really looking forward to sharing my Campfires with all of you! Thanks for your support and interest and we’ll look forward to seeing you at our next event.
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