392 Main Street (Route 20)
Sturbridge, MA 01566
[no longer at Village Green in Brimfield]
category: Massachusetts BBQ, Sturbridge BBQ
Brisket mini from this weekend's third visit presented some of the best brisket I ever had: large unorthodox chunks with a crunchy exterior, a generous spicy/salty rub, lots of smoke, well lubricated inner meat with all the flavor of beefy fat without any visible fat (it was melted in).
Ribs on visit 1, night 1: crusty exterior with a savory, salty flavor, plenty of smoke and much-improved tenderness.
Sticky rib tips, lightly sauced on visit 2. These feature a new sweet barbecue sauce that would be at home at a barbecue competition. The exterior gets a char similar to a Chinese takeout rib, but with thicker, smokier, juicier meat beneath. This item is a winner, and I like that the sweetness of the sauce enhances rather than overwhelms.
A closeup of the last sticky rib tip shows off the pink smoke ring.
Sticky rib tips, a little more heavily sauced on visit 3.
Andouille sausage bites are like hot homemade cornbread doughnuts with a surprise inside. These are a little heavier than your typical corndog. I'm predicting this will soon be a much discussed item.
Hush puppies (same batter as the Andouille bites, with onions, bell peppers, jalapenos) served with molasses dipping sauce.
A close look at the St Louis cut ribs (tips trimmed off) from a neighbor's plate on visit 2.
The beef rib (also from a neighbor's plate) on visit 2.
Ribs from visit 3: crusty/salty interior, pink/smoky exterior, tender but firm.
More brisket, this time from a combo, on visit 3.
Visit 2's bison burger with brisket burnt ends, onions and secret sauces. The roll is grilled and the ketchup is homemade. The is an extremely juicy burger with a lethal dosage of flavor. The brisket gets a little crisped up while the Bison meat remains soft, offering a unique texture.
A closer look at that Bison burger outer texture from the next visit.
A cross section of the very unusual BT's Bison burger. This is probably my new favorite barbecue restaurant burger
Another BT's Bison burger, served with well seasoned hand-cut fries. Onion rings are coming soon.
A cast iron pan is instrumental in getting that burger flavor/texture.
Wings are plump, smoked and served whole. Here's an unsauced one. The smoke is noticeable but lighter than most BT's fare.
Wings are sauced to order and available in easy-to-order sizes. Here are Buffalo wings with a thick, complex sauce that's a departure from your typical Buffalo wing.
BBQ wings with a sweet sauce.
Cider bourbon wings were also sweet and very different from the barbecue.
The new BT's collard greens from visit 2, cooked just-past-wilting, with a not-too-sweet, not-too-spicy broth that lets the vegetable stand mostly on its own. It had more bacon on visit 3.
The new skillet cornbread is thicker and studded with jalapenos.
Pig Newtons from visit 3 combine smoky pulled pork, a sweet fig chutney and a flaky pastry crust. It's a tasty appetizer or dessert that nicely mimics its namesake.
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