Blasphemy BBQ, a new place to get barbecue, is coming soon to Portland at the Flying Tortoise food cart pod on NE Glisan Street on the edge of Laurelhurst. They’ll offer a new style of barbecue that they think is worth your time and tastebuds. I reached out to co-ownerJenny Nickolaus to learn more about their new ‘cue vision.
The Owners of Blasphemy BBQ
Jenny and her husband Chris Whaley own Blasphemy BBQ. They have also brought on a former longtime employee and friend, Caitlin Heringer to join in the fun.
She and Chris both have over 30 years in the hospitality industry. “We met working at Restaurant Picco in Larkspur, CA in 2008,” she explained. “He was the chef and I was the GM.”
The Adventures of Jenny and Chris
In 2011 they traveled from the Bay Area to New York, where they lived for a year. During that time, she ran a Texas barbecue joint in Manhattan called Hill Country—which was the first barbecue restaurant to get two stars from the New York Times. I remember Hill Country well during my time in NYC, and the accolades it got.
I can also relate to this: “While in NY I realized I’m a west coast girl, and wasn’t cut out for east coast winters or a life without trees,” said Jenny. So, they moved to Portland in 2012, and in 2013 signed the lease for their restaurant called The American Local (SE 30th Avenue and Division).
The American Local also garnered good local press and was named one of the top five new restaurants of 2014 by Willamette Week. “We had a lovely following of regulars who we have kept in touch with since the sale of the restaurant in 2018,” Jenny said. “After we sold the restaurant, we sold our house and most of our belongings, packed up our four pets, and full time RV’d for four years, working in seasonal restaurants and traveling throughout North America.”
They ended up back in Portland during the COVID pandemic and Jenny became the hospitality director for SakéOne Brewery. Once things reopened they settled down in Western Washington for a couple of years. “Portland always pulls us back!” exclaimed Jenny. “This is my fourth time moving to Portland. and we know that even with our wanderlust it’s really the place we call home.”
So Why “Blasphemy BBQ?” Is This About the Devil?
It’s certainly an intriguing name, “Blasphemy BBQ.” Jenny said that they wanted the name to be able to communicate that they are not serving traditional regional American barbecue—think Texas, Carolina, and Kansas City styles, all with robust traditions.
They also acknowledge that their take is a bit blasphemous to those that that hold those regional traditions sacred. “While we are smoking in a Yoder Smoker over hardwood, our menu will be what we are calling “Portland barbecue,” Jenny explained. “This version will be inspired by the traditions of regional American barbecue, with flavors that reflect Portland’s irreverent and whimsical food scene and attitude. We aren’t going to hold any recipe sacred and the menu will change often”
“We aren’t trying to be the barbecue you know!” said Jenny. Also, fun fact from Jenny: Did you know Texas barbecue was created by German immigrants? I did not. That’s why I love this work—learning new things.
The Location of Blasphemy BBQ
The Flying Tortoise food cart pod is kind of hidden on a side street, but it is a chill little spot. They connected with it via one of the regulars (and friends) from The American Local, who owns the Flying Tortoise Martial Arts Studio, where the pod is located. “They casually mentioned that their longtime tenants, the barbecue cart and beer cart owners, were looking to sell,” explained Jenny. “So we bought both.”
The Flying Tortoise food cart pod is quite small—only room for three carts—but is a beloved local hangout spot. “It has covered seating and a big laurel tree, and definitely reflects the vibes of the North Tabor and Laurelhurst neighborhoods,” said Jenny.
Blasphemy BBQ: The Food and Drink
Meat
Of course, meat is the centerpiece. “Our menu will focus on smoked meats. “I am particularly excited by the green chile ribs,” said Jenny. “I think people are in for a real treat with those.” They will also offer pulled pork with a Korean/Carolinian fusion barbecue sauce, and gochujang glazed wings. Jenny added, “We will offer some fun takes on sandwiches—like a ‘Cubano’ with all the smoked pork we’ll be making.”
Sides
And while she loves the meats, the sides are strong, as well. “I’m a big fan of one of our sides that is called Texas, or Cowboy Caviar,” said Jenny. “It’s a cold bean salad that is such a great pairing with rich smoked meats. Hilariously it’s also one of the ‘traditional’ items on our ‘non-traditional’ menu.” She also speaks highly of her mac n cheese, which was her maternal grandmother’s recipe that she’s tweaked over the years.
Drinks
They’ve applied for a full liquor license and plan to offer beer, cider, and wine on tap. Also look for slushie margaritas. On the NA side, there will be seasonal fruit lemonade, iced tea, and some bottled sodas.
They are planning their soft opening on Thursday, February 27. Their regular hours will be Thursdays and Fridays from 4pm to 8pm and Saturdays from noon to 8pm. Jenny adds, “Sometime mid-March we will open for what I am dubbing our ‘hedonist brunch,’ which will be from 11am to 3pm or 4pm-ish.”
They are currently putting the final touches on things, and will hold few friends and family tastings this week. And they are really looking forward to opening. “We are just so excited to get to know everyone in the neighborhood (and beyond)!” exclaimed Jenny.
I hope the soft opening goes well next week and that the neighborhood enjoys picking up what Blasphemy BBQ is putting down with regard to smoked meats, sides, and drinks.
Blasphemy BBQ [opening February 27, 2025]
4400 NE Glisan Street, Portland
Blasphemy BBQ website
Updated February 22, 2025.
Meg Cotner
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A two-parter:
1. Having the Hill Country BBQ folks here is really making me wish we’d bought the house on NE Hoyt we looked at a few months ago. Never thought that’s who’d eventually come out here.
2. Between these folks and Matt Vicedomini… is New York playing an outsized role in Portland BBQ?
Congratulations Jenny and Chris! I’m so happy for you and Portland is lucky to have such a great place to eat BBQ! 🥰