New England BBQ Project

New England BBQ Project BBQ sauces and rubs made in New England Locally formulated, manufactured and distributed food products specializing in the fine arts of grilling and smoking.

09/04/2020

Tonight sweet and sour country style ribs.

07/24/2019

The big black smoker is currently on loan to Chef AJ Nommik at Salt. Thank you so much for the mention on the menu.

07/07/2019

Smoked a whole pork loin for Longest Day this year. It was amazing that day and had been the stuff of sandwiches BBQ and Italian ever since.

03/18/2019

First smoke this weekend, Smoked NE naturally corned beef. I discovered that potassium nitrate is nearly impossible to get without signing your life away, so I looked for substitutes. Wound up making a rub that was the usually corning spice pallet, added a little brown sugar to hold it together but used celery seed and celery salt for the nitrate agent. The whole thing, we used an eye of round, went dry into a vacuum seal bag for 10 days and then on the smoker for 6 and half hours till the center was 140. A lot of moisture was drawn out of the meat which went on the fat cap and then it was mopped with Irish whiskey and apple cider vinegar. I think we got amazingly close.
I never cook my corn beef and cabbage together. All of items for the dinner cook at different rates and I find cooking them separately gets a better result so smoking really doesn't change my method. We used a whole eye of round to feed 13 and really only have enough left over meat for one night of Rubens for Susan and I. If any one wants it I'll post my recipe for saute cabbage.

02/20/2019

First sunny afternoon I get above freezing I'm fu***ng BBQing something!

The mighty smoker is moonlighting at Salt!
12/13/2018

The mighty smoker is moonlighting at Salt!

10/19/2018

New England smoked brisket for delivery this weekend; deconstructed corn beef spice rub and green applewood smoke.

10/14/2018

Doing the late night with four pork shoulders in the smoker for a Sunday delivery.

02/13/2018

That's it, first day above 50 I'm smoking something!

09/10/2017

Mixed Grill! Smoked Ribs and Brats! Happy opening weekend!

Address

4606 Scott Hyway
South Ryegate, VT
05069

Telephone

+18025843274

Website

Alerts

Be the first to know and let us send you an email when New England BBQ Project posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share