New England may have just recently come around to brisket, but Hoodoo Brown Barbeque and Hindsight Barbecue are pushing boundaries even further with dishes like Cracklin’ Pork Belly and blueberry gouda sausage.
Forty years ago, Connecticut got an infusion of Texas-style barbecue when Robert Pearson, a New York hairdresser originally from London, moved to the coastal town of Stratford to open Stick to Your Ribs in an unlikely career move. He told the New York Times in 1984 that his many trips to Texas convinced him to import a smoker (made by J&R Manufacturing) and loads of mesquite wood from the Lone Star State. “[The barbecue] smelled so good you really got a high just being there,” he said of the smokehouses in Texas. Pearson went on to serve his famous brisket in New York City before retiring in 2005. On a recent trip to the Constitution State, I found two impressive barbecue joints following Pearson’s lead:…The post I Didn’t Expect Much From Barbecue in Connecticut, but These Two Joints Impressed Me appeared first on Texas Monthly.
