$10 for $20 Worth of Smoked Barbecue at B.T.’s Smokehouse
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- Southern-style barbecue
- Meat dry-rubbed by hand
- Southern Pride meat smoker
- BYOB
Though barbecue sauce can be used to power tractors or grease slip 'n' slides, it’s best for making beans sing and chickens dance. Start a party on the tongue's floor with today’s Groupon: for $10, you get $20 worth of smoked barbecue at B.T.’s Smokehouse, located in Sturbridge.
Hailed by the Boston Globe as one of New England’s 10 Places to Bask in Barbecue, B.T.’s Smokehouse cultivates a menu of dry-rubbed meats that have been smoked for up to 14 hours, satiating Northeastern mouths with southern-style delicacies. Brisket reuben sandwiches ($9) swirl sensory glands in a sea of flavors, and buffalo burgers ($9) and andouille dog bites ($4.50) prep palates for an onslaught of barbecue. A full rack of St. Louis–style ribs ($18) keeps stomachs filled, and handcut fries ($2.50) and cups of carrot slaw ($2) make for tasty hors d'oeuvres at a black-tie monster-truck-themed opera. Patrons are invited to BYOB and squelch stomach rumblings in one of B.T.’s 16 dining-room seats, or savor their selection at an outdoor picnic table amid the hickory-flavored air from the Southern Pride meat smoker.
Reviews
More than 30 Yelpers give B.T.'s Smokehouse a 4.5-star average, and more than 2,450 Facebookers like it.
- The best BBQ/Smokehouse I've been to in New England. – Caroline D., Yelp, 1/30/11
- We got takeout - super fast, convenient and a great value! – Blair S., Yelp, 1/9/11
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About B.T.'s Smokehouse
Though he’s a graduate of the Culinary Institute of America whose resumé spans stints across the U.S., Brian Treitman has never lost his affinity for one food—roadside barbecue. At B.T.'s Smokehouse, Brian pays homage to multiple styles of Southern barbecue, starting with dry rubbing each cut of meat, from the pork shoulder and beef brisket to both types of ribs, in a blend of spices. He then places the slabs into a Southern Pride smoker, where the velvety plumes from local apple and hickory wood slowly cook the meat for up to 14 hours.
The cuts emerge with a crisp, blackened exterior surrounding a juicy, fall-apart-soft interior, and are plated with cornbread and sides such as collard greens and mac ’n’ cheese. Brian's approach has earned him a loyal following, a spot on Worcester'sBestChef.com's 2011 People's Choice Awards, and at least two awkwardly long hugs from diners.