Your guide to BBQ joints in Boston, New York and everywhere in between

 

 

 

 

Recent Features:

SlowBones opens

Boston BBQ Rankings

NYC BBQ Rankings

Salvage vs Elsmere

Dinosaur Stamford CT

Danielle Niles interview

2013 Wings Rankings

6 Tips for Shake Shack

 

 

Recent BBQ Reviews:

SlowBones Burlington MA

Coast Cafe Cambridge MA (update)

Memphis Joe's Weymouth MA

Salvage BBQ Portland ME

State Park Cambridge MA

Hometown BBQ Brooklyn NY

Marathon Burgers & Barbeque Hopkinton MA

JW's Burger Bar Scituate MA

Mo Gridder's Bronx NY

Mason Jar NYC

Buck's Naked Portland ME

Taste of Texas Bennington NH

Bear's Windsor CT

4 Points BBQ Winterport ME

Mainely Meat on Main

Ellsworth ME

BBQ Red Wappingers Falls NY

Tres Carnes NYC

Kinfolks Award Winning BBQ Brockton MA

Cask 'n' Flagon Boston MA

P&P Soul Food & BBQ

Brockton MA

BBQ Guy Truck Dover NH

Lonestar Empire Brooklyn NY

Fink's Smokehouse

Dumont NJ

Goody Cole's Smokehouse

Brentwood NH (update)

Phil's Old Fashioned BBQ

Milford NH

Wicked Awesome BBQ

East Thetford VT

Route 4 Country Store

White River Junction VT

Mable's Smokehouse

Brooklyn NY(update)

Vermont Maple BBQ Randolph VT

Summer Shack Dedham MA

Sista's BBQ Brunswick ME

BrisketTown Brooklyn NY

Smokestack Urban BBQ

Worcester MA (update)

Fletcher's Brooklyn NY

Blue Ribbon Arlington MA

Slater's Bolton MA

The Farm Manchester NH

Joff's Backyard Grill

Bellingham MA

Lester's Roadside BBQ

Burlington MA (update)

Ducks Eatery NYC

Ladder 133 Providence RI

Mighty Quinn's NYC

Firebox BBQ Bedford MA (update)

Dickey's S. Portland ME

Beale Street Barbeque Bath ME

Bar Q Stamford CT

Sweet Cheeks Boston MA (update)

Knuckleheads Wallingford CT

Mama T's Rutland VT

Binga's Stadium

Portland ME (update)

Wes' Rib House

Providence RI (update)

Smoke and Bones BBQ

Derby CT

Pit Stop BBQ Wakefield

Wakefield MA

Beach Deck BBQ Seabrook NH

Rockhouse BBQ & WIngs

Manchester CT

Kit Kat's Smoked BBQ

Pawcatuck CT

Harley's Smokeshack NYC

3 Guys Basement BBQ Hanover NH

Prohibition Pig Waterbury VT

Cider House BBQ Waterbury VT

HanBones Hamden CT

Redbones Somerville MA (update)

People's Pint Greenfield MA

East Ender Portland ME

Memphis BBQ & Blues Milford NH

Parker's Maple Barn Mason NH

Commonwealth BBQ

Wrentham MA

Virgil's NYC (update)

Yellow Rose BBQ

Willimantic CT

Texas BBQ Company

Northborough MA (update)

Firefly's

Marlborough MA (update)

Nicky's Beer Garden BBQ

Bronx NY

Back Forty West NYC

Abigail's Cambridge MA

Arnie's Place Concord NH

Blue Smoke NYC (update)

Beauford's Hillsborough NH

Fette Sau Brooklyn NY (update)

Saw Mill Dracut MA

LJ's BBQ Pawtucket RI (update)

Scratch Kitchen Salem MA

Butcher Bar Queens NY

Pies 'n' Thighs Brooklyn NY

 

 

 

Burger Reviews:

Smashburger Natick MA

Beat Hotel Cambridge MA

White Manna Hackensack NJ

Crazy Burger Narragansett RI

Farmstead Providence RI

Burger Boys Lincoln RI

SkyBokx 109 Natick MA

Brew City Worcester MA

Shake Shack Chestnut Hill MA

Trade Boston MA

The Sinclair Cambridge MA

Lincoln Tavern S. Boston MA

The Brindle Room NYC

Coney Island Worcester MA

Craigie On Main Cambridge MA

Elevation Burger S. Portland ME

Bobby's Burger Palace

Burlington MA

Oak Long Bar Boston MA

Met Back Bay Boston MA

Burger Dive Somerville MA

Shake Shack Connecticut

Farmstead Table Newton MA

M3 Somerville MA

RF O'Sullivan & Son Somerville MA

Grass Fed Jamaica Plain MA

Catalyst Cambridge MA

Happy's Boston MA

Louis Lunch New Haven CT

Nosh Portland ME

Brick Wall Burger

Greenfield MA

JM Curley Boston MA

Shake Shack NYC

Grumpy White's Quincy MA

Wahlburgers Hingham MA

Abigail's Cambridge MA

Eastern Standard Boston MA

Firebrand Saints

Cambridge MA

Griddler's Boston MA

BGR Burger W. Hartford CT

The Gallows Boston MA

Max Burger W. Hartford CT

Gilley's PM Lunch

Portsmouth NH

Lexie's Joint Portsmouth NH

The Boynton Worcester MA

Plan B W. Hartford CT

White Hut W. Springfield MA

Russell House Tavern

Cambridge MA

Burgers, Shakes & Fries

Greenwich CT

Five Napkin Burger

Boston MA

The Butcher Shop Boston MA

Ritual Worcester MA

Scholars Boston MA

Corey's Catsup & Mustard Manchester CT

Radius Boston MA

Back Bay Social Club Boston MA

Harry's Bar & Burger Providence RI

Beehive Boston MA

Lord Hobo Cambridge MA

Towne Boston MA

 

Other Reviews:

Floramo's Chelsea MA

New Bridge Cafe Chelsea MA

Katz's Delicatessen NYC

Fogo de Chao Boston MA

Frank Pepe's Pizzeria

New Haven CT

Donna's Donuts

Tewksbury MA

 

Older Features:

John Brown Smokehouse

Fatty Cue First Visit Recap

Blackstrap BBQ opening

Damon Amendolara interview

Dinosaur Harlem's new digs

BT's Smokehouse opening

2009 Wings Rankings

2009 Chili Rankings

Phantom BBQ Beach Party '09

Big Apple BBQ Block Party

Phantom BBQ Beach Party '08

Nick Solares Interview

Inner Beauty Hot Sauce

Hog Pit vs Hill Country

NY vs Boston

How To Be A Good Waiter

Jake Jacobs at Roadhouse

NY is Boston, Boston is NY

Chris Hart interview

Wildwood review rebuttal

Blue Ribbon commissary

Chris Schlesinger interview

 

 

 

 

Joints by Region:

 

Boston metro BBQ

Boston 'burbs BBQ

Massachusetts BBQ

 

New York City BBQ

Brooklyn BBQ

Long Island BBQ

Hudson Valley BBQ

New Jersey BBQ

 

Rhode Island BBQ

Connecticut BBQ

 

Vermont BBQ

New Hampshire BBQ

Maine BBQ

 

 

 

BBQ by City:

(coming soon)

 

Albany NY

Arlington MA

Augusta ME

Bay Shore NY

Boston MA

Bridgeport CT

Brockton MA

Brookline MA

Brooklyn NY

Burlington MA

Burlington VT

Cambridge MA

Concord NH

Edison NJ

Elizabeth NJ

Fairfield CT

Framingham MA

Hartford CT

Lowell MA

Manchester NH

Massapequa NY

Merrick NY

Milford CT

Montpelier VT

Nashua NH

New Haven CT

New London CT

Newton MA

Newport RI

New York NY

Northampton MA

Norwalk CT

Norwood MA

Nyack NY

Patchogue NY

Peabody MA

Plymouth MA

Portland ME

Portsmouth NH

Poughkeepsie NY

Providence RI

Queens NY

Revere MA

Saratoga Springs NY

Somerville MA

Southington CT

Springfield MA

Stamford CT

Waltham MA

Waterbury CT

White Plains NY

Woburn MA

Worcester MA

Yonkers NY

 

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Recipes

Dr. BBQ's Smoked Bologna With Big-Time Creole Rub

Courtesy Ray Lampe, aka Dr. BBQ

Southern Hospitality, New York NY

Reprinted with permission from

Dr. BBQ's Big-Time Barbecue Cookbook (St Martin's Griffin, 2005)

 

I like this recipe for a few different reasons. Smoked bologna? That's different from what you normally see on backyard picnic tables and Super Bowl spreads. The rub has no sugar, so it's completely low-carb. The dish is a precursor to the smoked boalogna appetizer that was added to the Southern Hospitality menu as soon as Ray Lampe came onboard (he's no longer affiliated). And because it's so simple to make, it's ideal for the Big-Time game.

 

 

Dr. BBQ's Big-Time Creole BBQ Rub

(courtesy Ray Lampe)

 

No carbs! This also makes a great steak seasoning.

 

2 tablespoons salt

2 tablespoons granulated garlic

2 tablespoons granulated onion

2 tablespoons freshly ground black pepper

2 tablespoons dried thyme

2 tablespoons paprika

2 tablespoons cayenne pepper

 

 

Smoking The Bologna

(courtesy Ray Lampe)

 

1 bologna chub (3 pounds)

3 tablespoons Big-Time Creole BBQ Rub

Yield: 10 servings

 

This is very simple and one of my favorite meals.

 

Prepare the cooker for indirect cooking at 235F, using pecan wood for flavor.

 

Unwrap the bologna and cut a few slashes on one side—that will be the top. Sprinkle the rub all over it.

 

Put the bologna in the cooker for at least 2 hours but up to five hours. I like it cooked long, because it gets kind of shrunk down and browns, but since it's already cooked it's fine after only a couple of hours. This is a great dish when you're just not sure what the crowd wants to eat. It's best served on plain white bread.

 

 

 

The Original, Authorized Recipe for Inner Beauty Hot Sauce

Courtesy Chris Schlesinger

East Coast Grill, Cambridge MA

 

Once available in retail outlets and more recently one of the most popular hot sauces on the internet, Inner Beauty is a mustard-based, habanero-infused Caribbean style hot sauce that combines tropical fruitiness with intense heat. I think it works best with poultry, hence the timing on Thanksgiving Eve. But it's also perfectly suited to beef, pork, vegetables, fish and potatoes. I also use it as a kicker-upper for other sauces. It has a well deserved cult following, so there are several bastardized and illegally posted versions of the recipe on the internet, but I'm proud and thankful to be able to provide the authorized and original version here.

 

 

Because the peppers vary in heat from batch to batch, so does the sauce itself. I've made the sauce at home several times from the recipe in Schlesinger's Big Flavors of the Hot Sun, and the best advice I can offer is to let it sit for a day before trying it. Have faith that the mustard will lose its "yellowness" with the passage of time. And the longer you let it sit, the better the flavors mingle.

 

 

The Historic Original Inner Beauty Hot Sauce Recipe

(courtesy Chris Schlesinger, East Coast Grill)

 

5 lb scotch bonnet or habanero peppers
1 gallon yellow mustard
1/2 lb brown sugar
1 quart orange juice
1/2 gallon white vinegar
1 cup honey
1 cup molasses
46 oz. papaya juice
46 oz. pineapple juice
1/2 gallon peanut oil
6 oz. each of cumin, chili, curry, tumeric
2 oz. all spice
salt and pepper

 

 

The Home Style Inner Beauty Hot Sauce Recipe

(courtesy Chris Schlesinger, from Big Flavors of the Hot Sun)

 

12 to 15 scotch bonnet or habanero peppers, roughly chopped
1 ripe mango, peeled, pitted and mashed

1 cup cheap yellow prepared mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon prepared curry powder

1 tablespoon ground cumin

1 tablespoon chili powder
1 cup molasses
salt and fresh cracked black pepper to taste

 

If you're getting some last minute Thanksgiving groceries tonight, stock up on the ingredients above and make some Inner Beauty on Thanksgiving morning. Leftover turkey sandwiches will never be the same.

 

 

 

Blue Ribbon Creole Cabbage

Courtesy Geoff Janowski

Blue Ribbon Bar-B-Que, W. Newton MA

 

 

Here’s the recipe for the Creole cabbage. In my opinion and my method of freestyle cooking, there is no wrong way to make it, so clean out the fridge! We do have a recipe for those cooks that need to “paint by numbers”:

 

12 large chopped onions
8 large diced green peppers
3 cups minced garlic
5 lbs. cooked bacon pieces
1 cup oil
12 chopped jalapeños (with seeds)
2 bunches diced celery (with leaves)
20 lbs. shredded cabbage
5 lbs. chopped canned plum tomatoes
3 cups cider vinegar
4 cups brown sugar
4 tbs kosher salt
4 tbs black pepper
4 tbs hot paprika

 

In a large pan, brown the bacon, garlic, peppers, celery and onions in the oil. Add paprika, sugar, then deglaze with the vinegar. Dump everything else in and simmer for 45 minutes, stirring occasionally. Season with salt and pepper to finish. Best served with garlic mashed potatoes on the side (and, of course, some meat and maybe some XXX hot sauce).

 

Good luck,
Geoff


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Huli Huli chicken thighs.

 

 

 

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