from The Harvard Crimson | by Jack M. Schroeder
Vegetarians beware: Andy Husbands’ newest The Smoke Shop BBQ delivers on its promise to please patrons with savory meat dishes.
The Assembly Row Smoke Shop restaurant is best experienced when there's going to be a football game. Large plasma televisions greet patrons walking in, and they populate the restaurant densely enough that just about every seat has a good view of at least one of them.
Part of this stems from the location’s open, almost cavernous design. It houses a large traditional bar, a lengthy ...
from Wall Street Journal | by Ben Mezrich
A software engineer and a chef took on venerable Southern competitions—and won, making history with the help of ’meat glue’ and the ‘frankengrill’
When you think barbecue, the locales that come to mind probably don’t include Windsor, Vt. But for the thousands of enthusiasts who descended on this hilly, wooded enclave on the banks of the Connecticut River in late July for the 18th annual Harpoon Brewery Barbecue Festival, this slice of rural New England is central to what barbecue has become: a national ...
from Boston Magazine |
Kendall Square has never seen anything like the Smoke Shop. The brainchild of world-championship pit master Andy Husbands, this is a stylish take on a timeless barbecue joint, but with a whiskey program that would make Jack Daniel blush. In other words, if you’re looking for the smokiest, juiciest brisket around, and want to wash it down with a flight of whiskey, welcome home.
from Improper Bostonian |
Chef Andy Husbands’ long experience vying for prizes in national slow-smoke barbecue competitions is fully evident at his pair of full-service BBQ joints, most especially in his oversized, gorgeously crusted St. Louis-style pork ribs. But the hits keep coming with excellent renditions of brisket, pulled pork, Texas hot links, smoked-then-fried chicken wings, collard greens and pit beans. A terrific whiskey list and lively honky-tonk atmosphere help make the Smoke Shop about as good as Yankee ’cue gets.
from Zagat |
Head here when: You're looking for brand-new buzz. The latest entry on this list, The Smoke Shop, opened in Central Square in late June as the latest project from chef Andy Husbands (Tremont 647). The Hell's Kitchen alum has written a couple of barbecue cookbooks and tours the country with IQue, his competitive barbecue team that was the first group from New England to win the Jack Daniels World BBQ Championship.
Must-eat meat: If you can pull together a few friends, go for the whole hog, a reservations-only feast that feeds up to a dozen hungry ...
from Huffington Post |
Opened in Central Square last summer, this is the latest project from chef Andy Husbands (Tremont 647), a “Hell’s Kitchen” alum who has written a couple of barbecue cookbooks, including his just-released tome “Pitmaster.” Husbands also tours the country with IQue, his competitive barbecue team that was the first group from New England to win the Jack Daniels World BBQ Championship. Find out why by opting for a slab of “1st Place Ribs” — though you won’t go wrong with any of our other favorites, like the burnt ends, hot ...
Time Out Boston |
After indulging in plates of ribs, brisket, and burnt ends, you’d better have room for Chef Andy Husbands’ take on classic Southern desserts. Any dessert with “crack” in the name is worth the splurge, and the Butter Crack Cake—made with the caramelized, almost-burnt edges of his butter pound cake—is no exception. Catch it before it sells out, but the Banana Nilla Puddin’ (made with caramelized banana pudding) and Mississippi Mud Pie (with brisket-spiced candied pecans) are strong runners-up.