On a Sunday evening in late January, customers and their dogs were getting their fill of barbecue under a picturesque sunset at the Paper Plate BBQ food truck. Smiles appeared on customers’ faces as they grabbed their brisket tacos through the window of the smoker-equipped mobile kitchen.
“It’s the only barbecue joint in town – fortunately for us, unfortunately for the city of Eugene,” said Sebastian Price, who was working that evening. The lack of real competition, Price says, doesn’t stop him from putting all his energy into every piece of meat served while working the truck.
The menu offers a little bit of everything a carnivore could want: pulled pork sandwiches, cheesesteaks, and Coldfire IPA-marinated chicken, to name a few options. All meals are offered in pound or half-pound quantities, allowing customers to choose the amount of protein that will meet their needs.
Price served a delicious brisket covered in a peppery rub that kept my mouth watering between each bite. I could taste every minute spent in the smoker in its marbled core. Each bite was pure delight, the smoky seasoning of the bark tantalizing my taste buds with every bite. The tangy homemade barbecue sauce covered on my brisket whetted my palate, saturating every bite with flavor. Once you start eating, you won’t want to stop.
Pickled red onions and homemade pickle chips have a crunchy taste that cleanses the palate, providing sweet relief as your taste buds are drenched in the rich succulence of fatty brisket. Acidic toppings amp up all types of dishes, from their savory tacos to their Philly cheesesteak brisket, providing a delicious contrast that runs through the entrée.
The creamy mac and cheese was the perfect complement to the smoked meats and marinated toppings, soothing my tongue with every spoonful. A must-have side dish for any barbecue meal that drowns the flavor overload of a rich sauce with a simple, perfectly numbing creaminess. The Mac was the epitome of perfect plate balance, providing a calming respite from the otherwise noisy offerings.
All this without mentioning the Coldfire brewery itself. With dozens of options, from the lightest pilsner to the hoppy IPAs on tap, you’ll always be able to find the perfect pairing for your barbecue feast. Paper Plate has been a mainstay on Coldfire’s back patio for a few years now. Of the 5 food trucks parked at Coldfire, Paper Plate is open most often and serves 5 days a week.
According to their Instagram account, Paper Plate served 11,350 pounds of brisket in 2023. After just 3 years in business, they move nearly 6 times the total amount of food the average American consumes in a year. The volume of meat coming out of the small kitchen is a testament to the quality the community recognized in its offerings.
Price grew up on a cattle ranch in Texas and started his own barbecue joint in Ashland, Oregon. He’s only been working at the truck for a few weeks now, but his barbecue experience is passed down to him from his grandfather and, he says, from his most distant ancestors. “It’s the smoke, it’s this primordial thing, isn’t it? We have been cooking over fire for how many thousands of years? It’s ingrained in our DNA. Anything with a smoky flavor just brings out that primal thing in humans,” he said.
According to the historical accounts of Spanish explorers, the art of barbecue has a much longer history than one would think in the Americas. Barbacoa was a term used in the West Indies to describe meat cooked slowly over an open flame. The Spanish took culinary inspiration from the indigenous peoples of the Caribbean, and in the 1900s the invention of the modern grill made American barbecue the latest in a centuries-old tradition of slow-cooked meats.
Paper Plate’s barbecue style takes inspiration from everywhere, but it’s mostly consistent with Central Texas’ signature salt-and-pepper-rubbed, slow-cooked, no-frills brisket. The pickled red onion that amplifies many of their dishes indicates the South Texas and Mexican influence on their recipes. The sweet sauces of Memphis barbecue won’t be seen here, although the house sauce is a great addition if you choose to partake.
Customers online raved about their jalapeno and cheddar puppies, even though they were all out by the time I arrived. Your taste buds will thank you for following their social media where they often announce limited edition experimental menu items. A few products from recent months include “the mib-rib,” an obvious nod to another rare and famous fast food item, a teriyaki smoked sausage and brisket tostada.
Price is well aware of the importance of enjoying a good barbecue. “It brings us together,” he said, “to quote Anthony Bourdain: Barbecue may not be the path to world peace, but it’s certainly a start.” » You can start your own journey to a barbecue feast by heading to Paper Plate any day of the week for some food.
