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Trail's End Barbecue spices up Sisters
By Shawn Strannigan

Carl Perry operates Trail's End BBQ with his wife Avril and daughter Amanda.

Sisters folks with a hankering for good barbecue can get their fill with Trail's End BBQ Co.

"Our specialty is Memphis-style pulled pork," said Carl Perry, who launched his portable barbecue business last year.

According to Perry, the secret to pulled pork is to cook a pork shoulder for about 16 hours, after rubbing it down with his special blend of ingredients (all top secret, of course). Then it is shredded and mixed with one of his original sauces.

He must be doing something right, because he recently took first place in a cooking competition.

"My daughter, Amanda, and I went to Vancouver, Washington, to a competition barbecue cooking school," he said. "Paul Kirk, who is known as the Baron of Barbecue, teaches there. We tied for first place in the overall cooking competition."

Prior to Trail's End, Perry owned Gourmutt's Hot Dogs. Last year, he decided to expand into the barbecue business, kicking off his delicious new enterprise at the Deschutes County Fair.

"We did real well, especially with just having one day's notice to get ready," said Perry. "We've also served food at the drag races and just recently took first place at the Pleasanton, California Rib Cook Off. We are heading down to Fremont for another Rib Cook-Off next month."

Trail's End is available to cater company picnics, community events, and even banquets.

"We can do prime rib," said Carl. "And spare ribs are another one of our specialties."

Last month, Trails End served up sandwiches and rice bowls to the hungry folks who attended the Draft Horse auction at the Sisters Rodeo grounds.

Perry's wife, Avril, a native of Scotland, helps with the business. But Perry says that 16-year-old Amanda is his executive chef and business partner.

"It's a fun job," said Amanda, as she served hungry customers at the rodeo grounds. "I kind of run things when my dad's not here. I like traveling with my dad and meeting all the different people."

Amanda says she has helped develop some of the dry rubs for the meat. And her personal favorite is the barbecued tri-tip.

Carl learned the secrets of the barbecue trade the hard way -- through trial and error.

"I read lots of books and took several classes," he said. "When I bought the barbecue business, I asked the guy who sold it to me if he'd teach me everything he knew. 'No way!' he told me. 'You have to figure it out for yourself.' So that's what we've been trying to do."

While Perry has considered marketing some of his products, he has no interest in opening a Trail's End restaurant. Not yet, anyway.

"I like being able to go to all the different events," he said.

For more information call 548-0596.

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