For the longest time, there has never been a shortage of spectacular barbecue joints across the country. The shortage was just here in New England. We have never been known as a mecca for good BBQ. But things here have changed dramatically in the last decade.
New England’s barbecue scene hast lost no time in establishing an enviable reputation on both the regional and national stages. With a surprisingly large number of different flavors and styles to choose from. BBQ shacks in the northeast have flourished and lucky for us living here, they do not follow any one style of cooking, like their counterparts in the rest of the country, that promotes their own regional styles and taste.
Here you can find an array of different cooking technics starting with the types of woods used in the smoking process, like hickory, oak, mesquite or even fruit woods like apple, cherry or peach that will each give the meats a very different flavor. To the way the meat is cooked, like Texas smoked brisket, Baby back ribs from Memphis or Pulled pork from the Carolina's.
Not to forget all the sauces like the sweet BBQ sauces of Kansas City, or a North Carolina vinegar-and-pepper-based sauce, and sides with flavor profiles that can also be found from across the country. The availability of different styles of barbecue is endless.
Once again, just like the other "Legends of the East" segments previously featured here, Hot Dog Joints and Seafood shacks, this is not a “Best of Readers Poll”. These are just some of my personal roadside favorites that I have been fortunate enough to enjoy, mostly while working on the delivery route, driving throughout New England.
Connecticut
Hoodoo Brown BBQ Cody Sperry opened up this Texas style BBQ in Ridgefield nine years ago and has never looked back. He has garnered a loyal following of barbecue enthusiasts and tourists alike. Besides a very good brisket, they also serve smoked turkey and sausage and the Texas poutine which has become the stuff of legends. It's made with layers of fries, gravy, brisket debris, and cheese curds. They have some unique sides, such as sweet and spicy Brussel sprouts, interstellar potatoes, apple vinegar slaw, and more!
Also worth a visit:
Bear's Smokehouse They have three different locations, two are sit down and one is take out only. Bears has won numerous awards in CT for years. They specialize in authentic Kansas City BBQ. The burnt ends, brisket and ribs are legendary with a very balanced level of smoke and very moist. The cuts of meat are generous and never disappoints. I have only been to the Windsor location, and it's set up cafeteria style with full view of the smokers. It can get very busy there but that's what you expect from a place that serves good BBQ.
Maine
Salvage BBQ, in Portland is focused on its meats. From Texas brisket to North Carolina style pulled pork and signature St. Louis ribs smoked, its a meat lover’s dream. There are a few combination options that highlight their platters like the meat coma, or the cow and pig. It’s truly a carnivores delight of pork, brisket, sausage, or chicken made on sandwiches or stacked high on the tray. Beside the sides, they also serve an extensive selection of beer and a good selection of great craft beer options. It’s classic goodness.
Also worth a visit:
Spring Creek, barbecue shack in the little town of Monson, has become a pilgrimage destination for many since Anthony Bourdain filmed a segment for one of his shows. The restaurant is as casual as you can get, and the meats are Texas-style and spicy. The ever-changing menu is written in chalk on the wall, so just order whatever sounds best that day, from in-demand ribs to mac and cheese.
Massachusetts
B.T.'s Smokehouse in Sturbridge, Brian Treitman is a classically trained chef who started his smoking career out of a trailer. Today, his shack in central Massachusetts has become the destination for BBQ in New England. With thumbs up coming from the majority of national publications.
People come for the brisket, ribs, and chicken, smoked over a combination of apple and hickory wood. At B.T.'s you will find your meat prayers answered. Their specialty is dry-rubbed, slow-smoked meats, and the portions are generous (in other words, come hungry). Their brisket Reuben "is the BBQ sandwich without equal."
Also worth a visit:
Goodstuff Smokehouse in Blackstone. This smokehouse has a wide variety of lunch and dinner options starting with all the standards of brisket, ribs, pulled pork, chicken, turkey, and burnt ends. They had run out of burnt ends both times I've been there so if they are available when your there, I would have to say get them. They also have a very good selection of sides like chicken wings, chicken quesadillas, candied bacon with fried egg, Caesar salad and Mac n cheese. There is also a good beer selection too
New Hampshire
Goody Cole's Smokehouse in Brentwood slow cooks its meat in the Texas style, and that's "what makes the ever-popular brisket and pulled pork so darned good. A tried-and-true establishment that has been serving great authentic BBQ for more than a decade, The pork ribs are made with a dry seasoned rub that’s a secret recipe and then slow smoked with hickory to create a deep, rich flavor. Goody Cole's Smokehouse is consistently noted for its high-quality, traditional menu at a for a reasonable price.
Also worth a visit:
Smoke Shack Cafe in Londonderry serves up a lot of good food, but the star is the Texas-style barbecue. Located in a strip mall, you'd do yourself a favor by ordering the beef brisket, either sliced or chopped. It's also available in tacos and as brisket chili during the winter months.
Rhode Island
Becky's Real BBQ in Middletown is a welcoming, country-style destination that offers surprisingly good hickory smoked BBQ, including smoked pork, chicken, and beef.
Promising 100% Southern smoked meats. The menu includes a variety of dinner, lunch, family and DIY plates, or specials such as the Brick House, which can serve a group of eight with generous portions of BBQ pulled pork, side dishes and cornbread. They also feature both North Carolina- and Kansas City-style sauces. Don’t forget the sides like cornbread, potato salad, or Becky’s baked beans.
Also worth a visit:
Great Northern in Providence started as a food truck. Now tucked away in a cozy storefront and offering outdoor dining in good weather, Great Northern gets rave reviews from new fans surprised by its presence in a town better known for its seafood. Diners hail its smoked wings, brisket and hefty portions, but the real stars of the show could be their generous platters offering multiple kinds of barbecue.
Vermont
Taste of Texas BBQ Facebook. The brisket is tender, melts in your mouth, and has that just right amount of smokiness. Fall-off-the-bone ribs thick sauce, tasted like Sweet but mixed with peppery spices and it has a kick to it. There are some amazing options on the menu, like Mac and Cheese with some cheetos on top. is the Sam Huston brisket sandwich. The jalapeño bacon cornbread is amazing. Generous portions and a fair price. They have pretty limited hours, so get there early. Currently only open Friday and Saturday 12 to 7 p.m. or closing earlier if they sell out.
Also worth a visit:
Bluebird Barbecue in Burlington has been featured on Food Network’s Diners, Drive-ins and Dives for its meaty dishes. The best deal is the Barbecue for Two (three slow-smoked meats from options that include marbled pork shoulder rubbed with seasoning, ribs glazed with maple sauce and brisket, plus four sides and sauces). Have your appetite ready because the portions are really generous.
If you missed the first segment of "Legends of the East" The Best Hot Dogs in New England, you can find it here.Legends of the East ( I )
If you missed the second segment of "Legends of the East" The Best Seafood Shacks, you can find it here Legends of the East ( II )
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