Formaggio Kitchen Barbecue

Each year our barbecue season starts as soon as the snow has melted enough to allow us to wheel out our giant weber to the front of store and it goes until the weather doesn't freeze our fingers off as we serve up our house-smoked delights.

We do barbecue once a week on Saturdays from 11am - 2pm or until the food runs out. If it rains, we do a smaller scale operation with the food for pickup inside the shop. We have a small number of cafe tables out in front of the shop which fill up quickly, so come early.

Our work begins in earnest on Thursday as we prep the meats and get smoking. We lightly smoke our brisket, chicken, lamb and pork shoulder using a variety of woods. We put a healthy dose of dry rub on the pork ribs. We also cook up a heaping batch of baked beans, carmelized onions, and cole slaw to provide the trifecta of killer sides.

Saturday morning comes and we roll out the grill and get it started using hardwood lump coals. It is a laid-back and welcoming environment and we love it. We've become the most popular stop for the 72 busline as the driver inevitably stops off for his hotdog. Stop by and join us for some great barbecue!

Here are some photos...

Here's a shot of a pretty typical setup on the grill.

Servin' it up to our customers.

Jason - our former BBQ master who turned this project into a labor of love. He's off doing his own thing in Connecticut now after turning the BBQ over to Kurt who is bringing his own passion to the 'cue.