Our third and final unlikely candidate in our search for the best barb-be-que in North America comes from New England in the town from Sturbridge, Massachusetts, which is known costumed his- torians, antique buildings, water-powered mills, a working farm, and an outstanding roadside BBQ Joint called B.T.’s Smokehouse. B.T.’s was founded in 2007 by Brian Treitman and has been named the #1 BBQ joint in New England.
Whether it is Bonehead’s best-selling pulled pork, beef brisket, smoked chicken or any of their delicious sides, you will not be disappoint- ed by whatever you select, but don’t take our word for it try it for yourself the next time that you are in Halifax.
We know what you are saying New England is known for it’s seafood and chowders not BBQ, well the team at B.T.’s Smokehouse will get you questioning that. B.T.’s Smokehouse pay homage to the regional BBQ joints that scatter the southern states. Wherever you are from you have your favorite BBQ joint. In most places BBQ is at least as important as religion if not more so. BBQ is not just firing up the grill and slappin’ on a steak, it is a culture, a way of life. B.T.’s Smokehouse brings that experience to New England. They proudly serve fine quality natural meats that have been dry rubbed and slow smoked for up to 24 hours with local cherry and hickory woods. From their humble beginnings in serving food out of their roadside trailer, to their current restaurant spaces; their passion and love for food is something they hope you will feel and taste in every bite of our food. The smile on their customer’s faces and silent tables with the occa- sional moan and sounds of smacking lips, are the reasons why they do what they do. Brisket is what they have become famous for, and their brisket rueben is probably one of the best sandwiches you will ever put in your mouth.
BOLD NEW CAN. SAME GIANT TASTE.
In the words of Brian himself, “I try to cook my BBQ the way you think BBQ should taste. When you think about a pork rib, in your mind it is tender, succulent, ready to fall off the bone with a little smoke and glazed with a flavorful, spiced, sweet sauce. You want to lick your fingers – no need for a napkin. You want to dip the bone into the drippings that are left and then suck it dry. That’s the way I try to cook.” Who are we to argue? Sounds and tastes like he knows what he is doing. It just doesn’t get any better than these thre e amazing BBQ joints and it just goes to show you that the Northeast U.S. and Canada’s Atlantic coast aremore than just a great place for seafood. This is just a sampler of what is to come, as next issue we will feature our top barb-be-que joint recommendations submitted by you the readers from all across North America.
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JUNE 2021 • SPOTLIGHT ON BUSINESS MAGAZINE
SPOTLIGHT ON BUSINESS MAGAZINE • JUNE 2021
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