(Photo above: Slick’s Que Co. owner Roy Slicker | photo by Jeff Spry)
That smoky-sweet aroma drifting through the towering pines can only mean one thing… Slick’s Que Co. has galloped back to Sisters after a three-year absence.
Taking over the long-empty corner location vacated by Papandrea’s Pizza, owners Roy and Kim Slicker have transformed the familiar building into a nostalgic dine-in barbecue joint complete with a spacious flower-filled patio decorated with a 1953 Ford NAAA Golden Jubilee tractor from Maine restored by the owner himself.
“We’re thrilled to be back in Sisters where it all started,” Roy joyfully declared. “We opened quietly on Father’s Day and it’s been a flat-out sprint ever since. We put in sixgood weeks of pure work into reconditioning and redecorating the building since we wanted to open quickly.
“Our décor is a true history of BBQ cooking and Americana. There’s a collection of sauces in our dining room representing only 10-15 percent of the restaurants we’ve visited across the country.I’ve got close to 800 bottles in my collection.”
Inside, the makeover is apparent, with polished concrete floors and uncluttered tables sporting checkered tablecloths and vintage Edison lightbulbs overhead illuminating old-fashioned license plates and a gallery of celebrated BBQ restaurants.
“What we’re doing here is high-quality meats, smoked 16-18 hours, with all homemade sides, desserts and salads. One of our more popular items is the two-meat combo. It’s an outstanding value for the amount of food you get: two meats, two sides, beans, bread and fruit. It’s our daily special that includes a free drink. When compared torestaurant prices with a steak and side orders, there’s no question who wins.”
The Slickers made the easy decision to return to Sisters when Kim was diagnosed with lung cancer, having never smoked.
“Our experience in Bend was that it was a bad location,” said Roy. “Things in Bend are out of control with the number of restaurants nearing close to 550 in Deschutes County alone and an inordinate amount of mobile food licenses issued, and that just can’t be sustained. With so many places to choose from, I don’t think Bend is a BBQ town anymore. It may have been in the past, but now it’s a beer pub, bowls and wraps kind of town. We were stressed out and struggling at that spot and it was difficult to make a profit.”
When that decision was made to close the Bend restaurant on May 9, Roy and his wife felt an incredible wave of relief.
“We’re really glad to be home and things are falling into place and flowing. We’re not fighting the universe anymore. It just feels right and I believe this was meant to happen. We thought the grass was greener on the other side but realized our move to Bend was a mistake. I’ve been blown away by the number of people who tell me they’re happy that we’re back. “
In addition to the restaurant’s trademark smoked ribs, Texas Hill Country turkey and sausage, slow-cookedbrisket, half-chickens and pulled pork, they run a strong catering business that is very selective in their choice of jobs to provide each client with an outstanding experience with the Slick’s brand.
“We also created our own line of specialty BBQ sauces and rubs, and to fill out that roster we carry a pair of white and red wines produced for us by Maragas Wine Company in Culver,” added Roy.
The Slickers are serious about their award-winning comfort cuisine and are now settling in to their new downtown home.
“Slick’s Que Company is a family-run BBQ business and everyone who comes to eat with us is part of that extended family,” Roy noted. “We’re not just about the food, we believe very strongly that it’s about the customer experience.”
Slick’s Que Co.
442 East Hood Avenue right beside Dutch Brothers
541-549-4BBQ
