Formaggio Kitchen BBQ

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. Our 2014 season kicked off on Saturday, March 29th at 11am and will continue into October - the final date is October 25th.

In addition to our usual 'Q favorites, look for specials based around respective themes on these weekends:

* please note, due to the scale of this special BBQ, our regular BBQ offerings will be limited to pork ribs, beef ribs, pulled pork, chopped chicken, beef brisket, Niman dogs, Pearl dogs)


Saturday, October 4 - Oktoberfest

Check out our menu by clicking here 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.
Here's our typical BBQ spread with a typical crowd of hungry customers. Grillmaster Eric and Tripp serve it up in style with a smile. Our menu is pretty consistent, but we mix it up too by adding cornbread, grilled peaches, grilled corn on the cob among other delights depending on Eric's whim.
All of our meats are smoked in house starting on Thursday and Friday so that they are ready for the grill on Saturday. Pearl in the Hole: half-pound dog inside a hollowed out Iggy's baguette that has been lightly toasted on the grill - dressed as you like.