Formaggio Kitchen Barbecue
Each year as the weather warms up, we roll out our massive Weber grill to finish house smoked meats and a variety of sides to satisfy a long line of die hard fans. We had a wonderful 2013 season that ended on October 26th. We will be back for Super Bowl weekend and will kick off the 2014 season come spring - more details will be forthcoming as we get closer! Meantime, please stop by the shop for a housemade Reuben.
Check out our menu and call us at 617-354-4750 with your pre-order. We are happy to take smaller pre-orders up until 4pm on the Friday before the barbecue. If you're serving a large group of 8 or more people, you must place your pre-order prior to Wednesday by 12 noon. Please be aware that pre-orders will not be warmed up on the grill at time of pickup. Hots dogs, sausages and other items that require "finishing" on the grill are not available via pre-order.
Our work begins in earnest on Thursday as we starting prepping and smoking the meats. We smoke our brisket, chicken, lamb and pork shoulder using a variety of woods, and we put a healthy dose of dry rub on the pork ribs. We also cook up a heaping batch of baked beans, caramelized onions, and coleslaw to provide the trifecta of killer sides.
On Saturday morning, we roll out the grill and get the fire started with hardwood lump coals as a line of customers starts forming. We love the laid-back, welcoming atmosphere, and so do others: In 2007, we were voted Best Street Food by Boston Magazine, and in 2009 we were named one of the top ten best new BBQ spots in the US by Bon Appétit. Most importantly, we have a following of devoted regulars who make it all worthwhile. So stop by and join us for some great barbecue!Learn the tricks of the trade in this series of videos with the folks at how2heroes.