On 14 Mar 1996 14:55:16 GMT, Someone wrote: osted on Wed, 13 Mar 1996 12:18:33 -0500 ] > >On 7 Mar 1996, Kim S. wrote: >> >> For my money, Redbone's on Church St? Davis Square, Somerville is the best >> I've eaten in New England. More of a South eastern style a la South >> Carolina, Tennessee, Ga, type of cookin'. >> >I tried Redbones this weekend... the food was served cold, and most of >the flavor seemed to come from the sauce that was dumped on... and the >service was horrid. >Is this a normal experience? Can you all recommend something else in the >area? > >-Yueh The best southern-style barbecue I've had in New England has been at the Down 'n Dirty barbecue on Amory Street in Manchester, New Hampshire (just up the street from Catholic Medical Center). When I walked in and saw Brunswick Stew on the menu, I knew they had to know *something* about BBQ, and they do. I haven't been there in many months, but plan to. There's also a fairly good barbecue out in Sunderland, Massachusetts, not too far off of I-91 near Deerfield. I think it's called Bub's. In addition to the BBQ itself, they have lots of side dishes included -- they may even have black-eyed peas, as I recall. Curtis' Barbecue in Putney, Vermont should be opening up in a month or so for the season. Curtis doesn't have a real pit -- but he cooks his meat on grills over hardwood, and it's not bad. It's at Exit 4 off of I-91 in Putney. Of course, none of these restaurants offers the hallmark of a "real" southern BBQ restaurant: a loaf of white bread (often Wonder bread) on the table! Robin
Barbecue
New England Barbecue Restaurants
[ Article crossposted from alt.food.barbecue ] [ Author was Yueh Z. Lee ] [ Posted on Wed, 13 Mar 1996 12:18:33 -0500 ] On 7 Mar 1996, Kim S. wrote: > > For my money, Redbone's on Church St? Davis Square, Somerville is the best > I've eaten in New England. More of a South eastern style a la South > Carolina, Tennessee, Ga, type of cookin'. > Hi All, I tried Redbones this weekend... the food was served cold, and most of the flavor seemed to come from the sauce that was dumped on... and the service was horrid. Is this a normal experience? Can you all recommend something else in the area? -Yueh
[ Article crossposted from alt.food.barbecue ] [ Author was EskWIRED ] [ Posted on 14 Mar 1996 10:53:02 GMT ] Last night I went to Chris Schlesinger's place, the East Coast Grill in Cambridge, MA. Its next door to Jake and Earl's Dixie Barbecue, and you can order off of either menu (Jake and Earl's is take-out only). The ribs were very good. The brisket was excellent. But the pulled pork. God DAMN! It was like I'd died and gone to heaven. Someone wrote: : On 7 Mar 1996, Kim S. wrote: : > : > For my money, Redbone's on Church St? Davis Square, Somerville is the best : > I've eaten in New England. More of a South eastern style a la South : > Carolina, Tennessee, Ga, type of cookin'. : > : Hi All, : I tried Redbones this weekend... the food was served cold, and most of : the flavor seemed to come from the sauce that was dumped on... and the : service was horrid. : Is this a normal experience? Can you all recommend something else in the : area? : -Yueh
[ Article crossposted from alt.food.barbecue ] [ Author was Richard Gastwirt ] [ Posted on 14 Mar 1996 14:24:45 GMT ] EskWIRED wrote: > Last night I went to Chris Schlesinger's place, the East Coast Grill in > Cambridge, MA. > Its next door to Jake and Earl's Dixie Barbecue, and you can order off of > either menu (Jake and Earl's is take-out only). > > The ribs were very good. The brisket was excellent. But the pulled > pork. God DAMN! It was like I'd died and gone to heaven. I fully agree. Redbones is more of an atmosphere place. I hate the food though. Jake and Earl's and ECG are where its at for BBQ. Another interesting place that is a must-try for meat lovers is Pampas on Mass Ave. It is Brazilian BBQ. The waiters walk around with a long skewer of lamb, pork, duck, sausage, chicken, turkey, beef... and slice off a little. All you can eat. Best to go late, like 9:00 on a Thurs Fri or Sat, as that is when they are MOST crowded. When they are crowded, the meat selection is best. Live music too on som nights. Rich
Someone wrote: >... Of course, none of these restaurants >offers the hallmark of a "real" southern BBQ restaurant: a loaf of >white bread (often Wonder bread) on the table! Robin > My local BBQ favorite is Pit Stop, on Morton St in Mattapan. I have often wanted to kid them about the white bread: you order ribs and they cover the tray with two slices of spongy white bread before wrapping it (they are primarily take-out). Now I know why, although it is still weird.
Someone wrote: : > ... There's also a fairly good barbecue out in : > Sunderland, Massachusetts, not too far off of I-91 near Deerfield. I : > think it's called Bub's. In addition to the BBQ itself, they have : > lots of side dishes included -- Robin : > : Buba's in Sunderland parboils their ribs prior to GRILLING them. : They have very little flavor and are not worth the money or : trouble in locating the place. This is of course unless they : changed in the last year. : mike Hmmmm--Bub's has been given rave reviews by BBQ mag reviewers from all over--even Texas!--so watch it! Bub is SE sour-oriented, FWIW. Good catfish, too...and all you can eat is always more than *I* can eat for quantity, not quality. What about Brooks BBQ in Oneonta, NY? Haven't been there in years. --John
I think it depends on the time of year. As I understand it, the owner "winters" in Florida, and the barbecue quality suffers. He comes back north in the spring, though, and the barbecue improves (they take more time). I've been there when the barbecue was really good (as were the fixin's) and other time when it was as you describe (take frozen meat, boil it, then cover with sauce and grill for 60 seconds). The fixin's were still great, though. Worth checkin' out if you're in the area. Bub's - rte 116 Sunderland, MA. -Rich Someone wrote: > >> ... There's also a fairly good barbecue out in >> Sunderland, Massachusetts, not too far off of I-91 near Deerfield. I >> think it's called Bub's. In addition to the BBQ itself, they have >> lots of side dishes included -- Robin >> > >Buba's in Sunderland parboils their ribs prior to GRILLING them. >They have very little flavor and are not worth the money or >trouble in locating the place. This is of course unless they >changed in the last year. > >mike
John Rice Cole ([email removed]) responds to a negative review with: > Hmmmm--Bub's has been given rave reviews by BBQ mag reviewers > from all over--even Texas!--so watch it! Bub is SE sour-oriented, > FWIW. Good catfish, too...and all you can eat is always more than > *I* can eat for quantity, not quality. I ate there once about five years ago and have two memories from that experience: (1) the young woman who took my order couldn't recommend anything because she was vegetarian, and (2) the kind man (not young) who cleared our table had drifted in from the Northwest Territories. The meat was passable and led me to believe that the out-of-state reviews I had seen must have been due to overly low expectations. Massachusetts had much better barbecue at the time (the wait at the East Coast Grill was almost worthwhile), and the situation in the Boston area has improved since then. Bub's may have improved too, but I'm not going out of my way to find out. Felix [email removed]
>>Buba's in Sunderland parboils their ribs prior to GRILLING them. >>They have very little flavor and are not worth the money or >>trouble in locating the place. This is of course unless they >>changed in the last year. >> >>mike Is Uncle Billy's Southside Barbeque in S. Portland, Maine still around? It was for several years, a required stop on trips back to my native Maine. Excellent cookbook also.
> Is Uncle Billy's Southside Barbeque in S. Portland, Maine still around? It > was for several years, a required stop on trips back to my native Maine. > Excellent cookbook also. > > -- > Frank Fagone > [email removed] Well sort of. Uncle Billy closed his S. Portland place and opened an upscale Piano BBQ Bar down town Portland. I was lucky enough to go there a month or so ago for a New England BBQ Society meeting. We got their HUGE place of BBQ that contained a little of everything. It was wonderful...Lamb, Pork, brisket, and on and on. He just opened a few months ago and it is quite nice. Still funky. His address is: 1 Forest Ave. Portland, Maine (203) 780-0141 Worth the trip. MikeR
We tried Lil' Richard's Smokehouse in North Andover recently...cutesy decor but very good ribs. I have a question about brisket...at Richard's and other bbq places I've been to, the brisket comes sliced with no sauce, just smoky flavor but at the East Coast grill, I vaguely remember their brisket having bbq sauce and shredded like pulled pork. It was delicious. Which way is authentic and what are your preferences with bbq brisket? From [email removed] Tue Mar 26 10:55 EST 1996 X-Authentication-Warning: web.azstarnet.com: majordom set sender to owner-bbq using -f Subject: Hot BBQ Sauce To: [email removed] Mime-Version: 1.0 Content-Type: TEXT/PLAIN; charset=US-ASCII Content-Length: 395 On my last visit to Southern California, we stopped by a small BBQ stand called Pecos Bill's in Glendale. There was an excellent hot BBQ sauce there. Does any one have the recipe for this? Thanks. Phil Finkle [email removed] ------------------------------------- E-mail: [email removed] Date: 03/26/96 Time: 10:30:34 This message was sent by Chameleon -------------------------------------
Someone wrote: : I have a question about brisket...at : Richard's and other bbq places I've been to, the brisket comes sliced : with no sauce, just smoky flavor but at the East Coast grill, I vaguely : remember their brisket having bbq sauce and shredded like pulled pork. : It was delicious. Which way is authentic and what are your preferences : with bbq brisket? Last time I was at the ECG, the brisket was served sliced, but with sauce. The Blue Ribbon Bar-B-Q in Newton serves both brisket with sauce, and also Burnt Ends, which are much like you are describing--small pieces of brisket mixed with sauce.
I have always enjoyed "Sticky Fingers" on Douglas Ave in Providence RI. Their baby back ribs are wonderful. When ever I make a trip from NH down to see a Providence College basketball game, I always stop their first. Douglas Ave is near the Providence Mariott. As a point of reference, Sticky Fingers is not far from the "Foxy Lady" Michael Richards
Michael R. wrote: > > I have always enjoyed "Sticky Fingers" on Douglas Ave in Providence RI. > Their baby back ribs are wonderful. When ever I make a trip from NH down > to see a Providence College basketball game, I always stop their first. Let me second the recommendation - I've never eaten at the restaurant itself, but they were my favorite at the last Pig & Pepper. Andrew