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Page A-14 Shelton-Mason County Journal — Thursday, Sept. 10, 2020
BUSINESS
PROFILE
3y Kirk Boxleitner
kbox/eitner@masoncounty. com
The Pig Pen BBQ in Shelton is open
from noon to 5 p.m. Tuesdays through
Fridays, and from 11 a.m. to 5 p.m.
on Saturdays, but be warned: When
the Shelton-Mason County Journal
visited Brian and Eloisa Kaufman’s
home-cooked eatery at 2333 Olympic.
Highway North, they had sold out of
their customary six racks of ribs and
four pans of smoked macaroni and
cheese by 3:30 p.m.
Until the Pig Pen’s official grand
opening in July 11, Brian had spent
his life working in the automotive in-
dustry, but like his wife, he credited
his upbringing with instilling in him
the skills and appreciation for barbe-
cue.
“My mom was always a good cook,”
said Brian, who’s been cooking for at
least 20 years.
‘ “Cooking has always been a pas-
sion of mine, too,” said Eloisa, who
realized she didn’t get the same ful-
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fillment from her old job, as a nurse,
as she did from using her Mexican
background to create fusion cuisine.
The couple are Shelton natives, and
Brian described the opening of the Pig
Pen as a matter of finding the right
time and location.
While opening a family restaurant,
especially one whose food is as messy
as barbecue, might seem ill-advised
during a pandemic, the Kaufmans
have sold out some selections so con-
sistently that they’re hiring a “helper”
that they hope will allow them to fo-
cus more on cooking and homeschool-
ing their two children.
“We cook everything in small
batches to make sure we’re keep—
ing our quality high,” Brian said. “It
takes at least two hours to smoke our
mac and cheese just right. Just about
everything we serve is homemade and
handmade, so it all takes time.”
At the same time, the Kaufmans
want their family cooking to be af-
fordable. ,
“We’ve taken our kids to other bar—
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becues where it costs $60 to $70 to feed
everyone, which is just ridiculous,”
Brian said. “We believe you should be
able to feed your whole family for less
than $40. We keep our prices low so
everyone can afford to eat.”
While Brian is a huge fan of smok—
ing a variety of foods, from meats
to desserts, he avoids over—smoking
his menu items because he said the
smoke should add nuance to a food’s
flavor, not overpower it.
“You know you’ve got a good bar-
becue when you’re got the right flavor
and texture, and the right ratio of
smoke to underlying flavor,” he said.
The Kaufmans began by smoking
roughly 70 pounds of meat daily and
have quickly moved up to 150 to 175
pounds.
Given the demand from customers,
the couple are considering a smoker
that would allow them to smoke 300
pounds of meat a day.
“So far, the only bad reviews we’ve
gotten of our food is that we’re not
able to serve enough of it,” Brian said.
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Pig Pen BBQ opens in Shelton
Eloisa Kaufman cuts meat at Pig
Pen BBQ, a restaurant she owns
with her husband, Brian, at 2333
Olympic Highway North in Shelton.
Journal photo by Kirk Boxleitner
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