Some serious meats are cooking at Smokin' Barrels in Barrington NH.
People don't typically think about the Northeast when it comes to BBQ'd meats, especially New Hampshire. More often than not, Texas and Kansas City/St. Louis usually come to mind when people discuss BBQ meats. So when a client tantalized me with this BBQ joint using phrases like "meat so tender it falls off the bone and melts right in your mouth" and "I'd go broke if I could eat here as often as I wanted", I had to give into temptation and curiosity and pay a visit to Smokin' Barrels of Barrington, NH.
The restaurant can be found in the former home of "Good 'n' Plenty", an american comfort-food restaurant that ran from 1994 to approximately 2020 or so. The vacated property is located in a prime traffic area and was begging for something innovative to move in and start serving hungry travellers. Enter Smokin' Barrels.
Stepping foot into Smokin’ Barrels, the first thing you’ll notice is the delightful aroma of smoked meats and the sound of people enjoying themselves and their meals. Right off the bat I got a “welcome home” vibe and instantly felt the desire to enjoy the ambiance. Plus they had beer on tap, and that's always a great sign!
One thing that stuck out was how passionate everyone was about the food being served, from the head chef/smoker to the hostess and even bartenders. They were able to explain food items I wasn't familiar with (did you know that Jalepenos can be candied and are called "Cowboy Candy"? neither did I), and the bar TV was tuned into an episode of Gordon Ramsays "Uncharted". But how was the food? Yeah, it was just as my client described...and so much more!
Smokin' Barrels has a variety of meats and sides that can be purchased separately or in combinations names single, double and triple barrels. For my triple barrel (picture above), I opted for brisket, sausage and ribs with corn bread, beans and Mac 'n cheese as my sides.
FIRST BITES
Just as described, the rib meat fell off the bone and a great balance of smoke and sweetness danced on my tongue. This was great stuff and I had only tasted the ribs! The flavor was so good it didn't need any help from the BBQ sauce it came with.
The brisket was so tender and just as flavorful, and this too melted in my mouth. The sausage gave a satisfying "snap" when I bit into it and the meaty flavors exploded in my mouth- I've never "sausage" a great arrangement of flavor!
The Mac 'n Cheese was creamy and mild, a perfect complement to the BBQ flavors of the baked beans (which hid chunks of meat- a very delicious touch!).
The cornbread was definitely made from scratch and melted in the mouth much like the meat.
I recommend getting these "barrel" platters to get as much variety as possible...much like a food version of a beer flight.
One question you might have when looking at the menu: "What are R&D meats?" This is where the pitmasters have fun, experiment, and push the boundaries of what can be done with various meats and cooking techniques and is always rotating. while I was there the current "experiment" involved candied brisket and must have been a hit because it was sold out (So come early and often to see and eat what they do next!)
CLEANING THE PLATE
The combination of meats, sides, ambiance and passionate people working at Smokin' Barrels creates a winner. Highly recommended especially if you're a carnivore like me! If you hear people praise this restaurant then believe the hype. It's true. All of it. Are you hungry yet??
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