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Entries in BBQ (40)


Millwright's & Bear’s Smokehouse Opening "The Cook and The Bear" Restaurant in West Hartford

They say “birds of a feather flock together.”  Chef Tyler Anderson of Millwright's in Simsbury and Jamie McDonald of Bear’s Smokehouse are proving that isn’t always the case.  In August, the two will come together to open The Cook and The Bear in West Hartford’s Blue Back Square.  The restaurant will make for an interesting meeting of the minds; Millwright’s is known for its farm-to-table cuisine while Bear’s Smokehouse serves classic finger-lickin’ Kansas City-style barbeque.

“It’s a fun concept,” says AJ Aurrichio, Millwrights’ Operations Manager.  “We’re taking traditional barbeque and putting a chef’s perspective on it.”

They first started testing the idea of a merger in August 2015.  Every Monday night, they offered pop-up dinners with dishes representative of what the new restaurant could entail.  Diners were very receptive and they moved forward.

“If you can’t beat ‘em, join ‘em!” laughs Aurrichio.

Anderson and McDonald gave guests a sneak peek of the new concept at Savor’s Grand Tasting event, which took place in Hartford on April 7 and 8.  They presented a “Smoked Pork Kimchi Pancake with Gochujang BBQ.”  It was the perfect fusion of both elements- BBQ reimagined with gourmet view.  The softer, starchier pancake balanced out the strong spice from the pork.  Meanwhile, green onion on top added crunch.

CTBites will keep you updated as details unfold!  In the meantime, enjoy Millwright’s and Bear’s Smokehouse!

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Recap: CTbites Chef Demo Tent Rocks the Blues, View & BBQ Festival 2015

Top Chefs from all around Fairfield County gathered at the CTbites Chef Demo Tent to delight guests at the Blues, Views & BBQ Festival this past weekend in Westport. They grilled, demoed recipes, and served up some great eats to thousands of eager fans. Was it fun? Heck yeah. The chefs you see above hail from: Match, Walrus + Carpenter, The Spread, Fleishers Craft Butchery, Bobby Q’s, Vespa, Can Tiin & NEAT, as well as Da Pietro's. They made brisket, pork buns, sliders, pork belly, and every other cut of every meat imaginable. Good times were had by all. Check out the pics!

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CTbites Chef Demo Lineup @ The Blues Views & BBQ Festival, Sept 5 & 6

The 8th annual Blues, Views & BBQ Festival presented by the Westport Downtown Merchants Association will be held in Westport CT on September 5 & 6 at the Levitt Pavilion for the Performing Arts and the grounds of the Westport Library.  

CTbites will once again play host to the areas top chefs as they grill up and demo some of their favorite dishes and offer up samples for attendees of the festival. Come on down and meet this incredibly talented group of local chefs. 

CTbites Chef Line-up for 2015

Saturday 9/5

12:00- Match- Chef Matt Storch

1:00- Walrus + Carpenter- Chef Jon Vaast

2:00-  The Spread- Chef Carlos Baez

3:00-  Fleishers Craft Butchery- Emily Mingrone

Sunday 9/6

12:00-  Bobby Q’s – Tim Doherty 

1:00-   Vespa -  Chef David White 

2:00-  HooDoo Brown- Cody Sperry

3:00-  Da Pietro’s- Chef Pietro Scotti 

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Hoodoo Brown BBQ in Ridgefield: Gluttonous Carnivorianism

The heck with “Veni, vidi, vici,” my return visit to Hoodoo Brown BBQ in Ridgefield was more we came, we saw, we ordered and man we tried. And when I say we tried…we tried EVERY meat on the menu and we tried to eat every ounce of meat on numerous trays. If this was a gunfight with Hoodoo Brown in the 1870s we would be full of holes, he won.

Armed with a reservation for the “BBQ Room,” twelve of us ventured to Hoodoo Brown. As our group congregated, I placed the initial appetizer order plus a round of beers, sodas and lemonades.  To warm up our appetites, this initial order included two large BBQ Nachos (one with chopped brisket and the other with pulled pork), a dozen Bourbon Teriyaki Wings and a couple of Strawberry and Arugula salads. As we waited, super Pitmaster Nestor Laracuente wandered into the room to offer his humble thanks to all of us for coming and wished us a great meal. He was heading back to Queens for the evening before beginning the return voyage the following morning at 4AM.

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Meet Walrus + Carpenter's Pitmaster, Ben McCrea, The Man Who Makes The Meat

Ben McCrea is a gentle-giant of a man, but don't let his warm, friendly facade fool you. Underneath that kind-hearted shell is a mean, Auss-een, grilling machine.

In the WAY back of the lot on Fairfield Ave in Bridgeport that Walrus + Carpenter calls home, is the perch where Ben keeps watch. His job... smoking all types of meat to perfection. But what makes the man that makes the meat?

Born and raised in Melbourne, Australia, Ben gained his skills from watching his grandfather grill on the "barbie," but becoming a grill master wasn't his first passion. Ben came to the States as a boxer and did very well in that 'arena.' However, boxing is a short career and Ben knew something more awaited. What he didn't know was that it would be a smoker with a 500 gallon propane tank, commissioned by Walrus co-owner Joe Farrell (along with Adam Roytman.)

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Brother Jimmy’s BBQ Opening in Stamford via HeyStamford!

This just in from our friends @ HeyStamford!

A few weeks back we shared the exciting news about BBQ hot spot Brother Jimmy’s BBQ opening in Stamford downtown.

While the news wasn’t available at the time of that announcement; the team at Brother Jimmy’s have announced their grand opening party! The event is scheduled for April 11th at their new location in Stamford downtown. This special event will feature a special performance by country band Hazzard County starting at 10pm along with drink specials all night long.  to RSVP for the opening, click here.

You may recall that Brother Jimmy’s BBQ is filling the spot recently vacated by Butterfield 8. 

Read full article at HeyStamford!

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Bobby Q’s Pit Stop in Old Greenwich: BBQ & Comfort Food 

We all know Westport’s funky back alley BBQ stop, Bobby Q’s, as a casual place for authentic Kansas City BBQ ribs, brisket, pulled pork, and burnt ends. But did you know that a little over 2 years ago, owner Bob LeRose along with his cousin and Pitmaster/Chef, Joey Boucher, felt the burning desire to open a “grab and go” outpost in Old Greenwich on Putnam Ave (aka Route 1/Boston Post Road) called Bobby Q’s Pit Stop

It was 14 degrees when I pulled into the narrow storefront parking lot, and the unmistakable smell of BBQ hit me the minute I walked through the door.  The open kitchen, high top tables and counter felt welcoming and comfortable.  Sort of like a diner in the south. 

But Pit Stop is really not about BBQ, although one whole page on the menu features Bobby Q’s signature BBQ rib and meat combos, baby back ribs, and BBQ Plates and BBQ sandwiches. 

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15 Places for Great BBQ in Connecticut

Don’t let the subzero temperatures discourage you… CT restaurants are bringing the heat with mouth-watering finger-lickin’ delicious barbeque!  From Kansas-City style to meats fresh out of the smoker, these restaurants have a variety of menu items for you to enjoy.

  1. Bear’s BBQ, Windsor
  2. Wilson’s, Fairfield
  3. Smoke Box BBQ, Hamden
  4. Bar BQ, Stamford
  5. Wire Mill BBQ, West Redding
  6. Bobby Q’s BBQ, Westport
  7. Dinosaur BBQ, Stamford
  8. Walrus + Carpenter, Bridgeport
  9. Q’s Restaurant, Norwalk
  10. Vinny’s Backyard, Stamford
  11. Uncle Willie’s BBQ, West Haven & Seymour
  12. Billy’s BBQ, Bethel
  13. Johnny Utah’s, South Norwalk
  14. Drumstick BBQ, Bridgeport
  15. The Boatyard at Smokey Joe’s, Stamford

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The Smokebox in Hamden: New Haven Area BBQ Has Arrived

SmokeBox in Hamden first opened to support the smoked meat habit of its sister restaurant Ordinary in New Haven. Its owners, Jason Sobocinski of Ordinary and Caseus, and Mike Farber of Mikro in Hamden, opened their doors to the public for lunch about six months ago. The kitchen's founding mission was simple, support the partners' network of New Haven and Hamden restaurants as a commissary kitchen with barbecue, and open for lunch if there is demand. 

And demand there is. Smokebox has become a sought after lunch destination thanks to its smoky slow cooked meat forward lunch box approach to barbecue. Also, there is the fact that this is real barbecue. Getting it right requires a constellation of well-sourced materials and ritual: types of woods, cuts of meat, spices or rubs, wet (sauce) or dry, and above all things, timeall things that Smokebox takes very seriously. 

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Recap: CTbites Chef Demo Tent @ Blues Views & BBQ Festival

Blues, Views & BBQ Recap

These past few years at the Blues, Views & BBQ Festival I had the pleasure of covering it as a news guy, doing my usual reporter thing, furiously snapping photos, taking notes, chatting with vendors, you get the idea. But every year I asked my friends at the CTbites demo tent if they needed help. “Toss me an apron,” I’d say. Or “Are you sure you don’t need a hand?”

I wanted to help for two reasons. One: Because I know and like them. And two: I’m sure if I helped they would feed me. Year after year the demo tent featured top Fairfield County chefs showcasing their skills and handing out free samples of all types of BBQ and grilled meats. Now do you see why I wanted in?

Alas! My wish was granted when I was asked to help out at this year’s 7th Annual BLues, Views & BBQ Fest and the idea of “Will Work for Food” became a reality.

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