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The first location, in Providence, opened in 2016. ... The Smokestack Urban Barbecue name lives on as a trailer that operates at the site of Romaine's from Thursday through Sunday.
Uncle John's served Chicago-style barbecue prepared in an 8x4 foot aquarium smoker, a metal chimneyed, glass-enclosed fire pit used to smoke meat in the cold, urban environment of Chicago. [3] The restaurant was known for its hot links, pork sausages made with Sevier's signature spice mix, and rib tips. [1]
B.T.'s Smokehouse is a restaurant that specializes in dry-rubbed and slow-smoked barbecue and is located in the downtown section of Sturbridge, Massachusetts. The restaurant smokes about 9,000 pounds (4,100 kg) of meat per week, with brisket being 2,000 pounds (910 kg) to 3,000 pounds (1,400 kg) of that total.
A smokehouse (North American) or smokery (British) is a building where meat or fish is cured with smoke. The finished product might be stored in the building, sometimes for a year or more. [ 1 ] Even when smoke is not used, such a building—typically a subsidiary building—is sometimes referred to as a "smokehouse".
Diners routinely say Blue Door Smokehouse has some of the best pulled pork in Lexington. The restaurant has been closed since late 2023 but is reopening today in its new location on National Avenue.
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Dickey's Barbecue Pit is a fast-casual restaurant that serves beef brisket, pulled pork, pork ribs, Polish sausage, spicy cheddar sausage, hot link, and chicken. [10] [30] The restaurant chain smokes its meat on-site over wood-burning hickory pits. [31]
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