Wait, what? New England Style Barbecue?
The art of barbecue is a time-honored tradition, combining influences from the Caribbean, Africa, and the post-Revolutionary War American South. Traditional Southern-style barbecue, as most of us know it, is a venerated ritual of cooking otherwise unsought cuts of meat over a wood fire at lower temperatures for longer periods of time.
New England is not a region usually associated with barbecue. We have our own long-standing culinary traditions, from beach side clam bakes to lobster boils, and even gathering around a Sunday table for Grandma’s coveted Yankee pot roast.
The word “barbecue” in New England has become synonymous with backyard cookouts, where legions of hungry family watch dad burn burgers and hotdogs, or douse chicken in gallons of store-bought sauce.
We at The Portly Pig are here to change that.
Our mission is to combine the best parts of America’s regional barbecue styles with our classic New England roots, and international influences from the myriad cultures that call New England home.
We firmly believe barbecue can be so much more than brisket, pulled pork and ribs. What we present is a culinary mash-up of these tried and true traditions and new-age fusion flavors in a way that is unexpected yet surprisingly familiar. Experience it for yourself and you’ll understand why we say, “Why Stop at Ribs?