Ooooh oooh That Smell

In 2018, I started a blog known as The Bone Bag.  It was to be a celebration of three of my favorite things in life, Smokey Bar B Que, traveling the back roads of America, and listening to music of all types.  I believed then and I believe today that if you carry a song in your heart and have food in your belly, you have it better than anyone else on earth.  We were going strong, much to the dismay of my cardiologist, meeting new people, trying amazing foods and singing our hearts out, right up until the Pandemic that was Covid-19 brought everything to a halt.

Since then, I have had a lot of time to reflect on my past and made the decision that after spending 56 years of my life as a "Damn Yankee", it was time to admit what I had known in my heart all along, I was born and raised in the wrong part of the United States.  The south was calling me and I decided it was time to answer the call.  

In the summer of 2022, Julie and I packed our bags and left the Commonwealth of Massachusetts for our new home along the Gulf Coast in beautiful Biloxi, MS.  In true Bone Bag fashion, there was no plane trip, we loaded the car cranked up the radio and hit the open road.  

The further south we drove, the more prevalent the road signs for BBQ became, in fact, if you've ever made the trip from North to South the only sign you will see more than BBQ Joints is Waffle House.  I took it as a sign that the highway itself was telling me to get back to what I loved.  It is now the spring of 2023 and the Bone Bag is back, southern style!

For those of you who have followed my journey, I thank you and welcome you back.  For my new readers, I welcome to the fold of the napkin where my goal is to take your minds off the day-to-day troubles and tribulations of life and using my words fill your ears with the sounds of music, your nose with the smells of wood smoke (and perfectly grilled meats) and your mind's eye with descriptions of the people and places that make America the greatest nation on the planet.  Music, food, and friends is what the Bone Bag has always been about, and I hope that my travels make you want to pack up the car and hit the road as well.  

Today I want to take you on a journey along the Natchez Trace Parkway.  The parkway is a roughly 440-mile road that will take you from Natchez MS north to Nashville TN.  The trace connects the Mississippi River with the Tennessee River and was created and used by native Americans. In the 18th and 19th century, the trace was dotted with Inns, or stands, set up to sell food and provide lodging to American and European traders, travelers, and immigrants.  Prior to the Steamboat, this was a major trade route,  Once river travel became the norm, many of these inns closed.

I fully expect that the Bone Bag will be returning to this stretch of roadway often,  but for today I want to start at the start.  Traveling northwest from Biloxi, with our sites and appetite's firmly set on the town of Natchez, MS we came across the town of Gillsburg MS and a 7 Ton Black Granite Monument built on the site of the 1977 plane crash that took the lives of Ronnie Van Zant, Steve Gaines and Cassie Gaines of the Lynyrd Skynyrd Band. (lynyrdskynyrdmonument.com)  I was emotionally moved by the beautiful monument and the care that the folks at LSM have taken to preserve this piece of American Music History.   Carved at the bottom of the left tablet is the opening lyrics to the song Free Bird, "If I leave here tomorrow, would you still remember me" one of the three main tablets on the site.  I stand here and reflect that it was just over a month ago that the last surviving member of the original band, Gary Rossington passed away.  This edition is dedicated to the life and legacy of one of America's premier southern rock bands. Yes, you left us and no we have not and will not forget you.

Traversing the Natchez Trace Trail will take you a whole lot more than the "three steps" that Skynyrd sang about, and if you did leave here tomorrow, your walk would take you to the beautiful and historic town of Natchez, MS home to The Pig Out Inn. ( https://www.facebook.com/pigoutinnbbq/)

"Oooh oooh that smell, can't you smell that smell" Located on a bluff about 200 feet above the banks of the Mighty Mississippi River, the Pig Out Inn sits and fills the S. Canal Street area of Natchez with the pungent and savory smell of wood smoke that almost dares you to try and walk pastwithout stopping in for a bite.  If the lure of the smoke is not enough, you will be hard pressed to walk past the Tie Dye Painted Pig that sits just outside the front door just begging you to step inside and step inside you simply must do. To further prove my point, they even sell a tee shirt claiming they have the best smelling pits in town. 

As soon as you walk in you will be greeted with a warm welcome and invited to grab a Neon Pink Menu and take a seat while you figure out what you intend to eat.  The regulars pass right thru and place their orders and that is why us newbies are invited to sit and study first.  This way we do not take up space in the lines until we know what we want to try.  This is a busy place but there is absolutely no rush in this BBQ joint, you take your time, and the crew will be waiting when you are ready. This is Swine Dining at its finest (it even says so on the cups). 

Placing your order at the counter is an example of southern hospitality mixed with efficiency.  As you dictate your order, your choices are being noted in sharpie on the side of your plate.  Each compartment gets an abbreviation for the food that will soon be placed in each spot and the decorated plate slides down the line to the loading station where all that goodness you have been smelling since you walked up to the door, is now plated for you.  Oh, and before you sit to wait, in true Skynyrd fashion the next question asked is "What's your name".   As a "Simple Kinda Man" when they called my name out loud, I knew that something special was about to happen.   

Prior to your name being called, take a seat at one of the brightly colored tables that have been made using painted raised panel door slabs, covered with glass tops.  A cool look and a great use of products that would most likely have hit the landfill. The owners if the Pig Out Inn have instead reclaimed these doors and converted them into a solid place to get your feed bag on!   A quick glance around the room proved to me that I had come to the right place, the walls are covered with photos of Blues musicians, various pigs and a 20 foot long ,(at least),  hand panted mural of "why we love the south".  The mural mentions everything from Music to Collards, Archie and the Saints to Magnolias and Cajun to Creole.  It is truly a work of art, much like their food, one to be savored and enjoyed.

When my name was called out, I retrieved my 3-meat platter which consisted of ribs, chopped brisket and smoke turkey.  Served along with the meat was smoked baked beans and corn on the cobb. The Pig Out Inn does everything right. In a world where many restaurants try to serve at least 3 people off the same ear of corn, here you get the whole one on your plate.  Oh, and did I mention that this entire platter of food was under $20.  Winning!

If you are a follower of the Bone Bag, you no doubt have heard me ramble on and on about the need (or lack thereof) for BBQ sauce.  My opinion has always been that properly seasoned and smoked meat should never, ever, be smothered in BBQ Sauce, of any kind.  That being said, there are times when a little sauce can be used to kick things up a bit and at the Pig Out Inn, they understand just that.  When your platter arrives, on it is a full squeeze bottle of warm sauce that was the perfect addition to the chopped brisket.  Yes, I said warm (who wants to pour cold sauce on warm meat) and yes, they give you the full bottle, not just a Dixie cup, so if you are a lover of sauce, have at it and if you're like me, a little dab ill do ya.  I strongly recommend you try it. 

For years I have ordered turkey and use it as my test of a true pit masters talents.  Smoked too long, the bird will be dry and crumbly, smoked at the Pig Out Inn, the bird was moist and amazing.  I try the turkey almost everywhere I go and this one was truly a work of art.  A beautiful pink smoke ring surrounded the tender juicy meat that was bursting with flavor.

The rub on the ribs exploded with tangy heat and the sweet meat fell effortlessly off the bones. The slow smoked brisket was served sliced or chopped (my choice) and had the perfect mix of meat and fat to make it tender and succulent.  Adding a little of the warm sauce took this already exceptional dish to an even higher place.    

As we sat at our door turned table our ears were filled with music being played over the sound system.  I looked at my wife Julie and said, "can it get any better than this?"  "Here we are, seated high above the banks of the Mississippi River, eating some of the tastiest BBQ we have ever had and listing to Little Feet singing Dixie Chicken."   My god it's good to be in my new home, thank you Mississippi for welcoming this lost soul into your fold.

When you go to the Pig Out Inn and I know you will, you need to check out all the amazing choices on the Neon Pink Menu.  When making my first trip anywhere I am drawn to the combo platters, mostly because I am a glutton, but also because I want to share as much information about as many choices as I can with you and because I truly am a glutton, there I said it twice.  Hey, never take restaurant advice from a skinny guy.

One item on the menu at The Pig Out Inn is the BUBBADELIC (maybe my new favorite word pronounced Bubba-Del-Ic),  Pulled Pork Grilled Mac n Cheese.  Oh, did I mention this is a sandwich?  They take sourdough bread and cover it with Pulled Pork, Bacon (just got to have bacon), and Gouda Smoked Mac N Cheese, with a touch of sauce and garlic aioli.  This is not a sandwich you want to eat while driving your Jeep up the Trace Parkway.  

Our stop at the Pig Out Inn was truly a "Saturday Night Special" and we were served a meal that would make old "Curtis Lowe" want to tune up his old dobro and plays us all a song.  Thank you to the staff and the pit master at the Pig Out Inn and the group of folks at the LSM for making the return of the Bone Bag a day to remember. 

You CAN get Satisfaction!

 Hello fans of all things killed and grilled.  I first off would like to apologize to all of my loyal followers for the massive delay in my posting new blogs to the Bone Bag.  Covid-19 put such a dent in the world and my personal and professional life was touched as well.  The desire to travel around and find new places to eat had gotten pushed back as we all tried to remain safe and sane from this awful virus.

Recently, many of you have pushed me to get back out there and start back up.  The restaurants need the help and my clean living is probably going to cause my cardiologist lose his 2nd home!  How selfish I had become and I am truly sorry.  So today, we are back at it.  I decided to take another kick at the can and what better place to start than at the rustycanbyfield.com in Byfield, MA.  

My world, as you all know by now, revolves around Music and BBQ and I have found a place that combines both in such a harmonious way, you simply must get on the road and check it out.   Located just minutes from the state line of New Hampshire and Massachusetts, directly off RT95 is an old strip mall dropped directly in front of a wood processing yard.  You'll know you have arrived when you see and smell the smoke rising from the stacks of Stansfield, Bruce Lee and Mad Max, the names of the 3 smokers used by the pit masters at The Rusty Can.

The front face of the restaurant brings to mind the Texas frontier, with a weathered wood sign, mounted in front of a grey steel façade informing guests that you have arrived at the Rusty Can.  Such a welcome site to a BBQ fan like me, I knew from the moment I arrived that this was going to be something special.  BBQ is unpretentious, it should be fun and flavorful and the only airs about it should be filled with wood smoke.

The Rusty Can could be the poster child for how a true smoke house should look.  You can only imagine my joy when walking thru the door, the first three things I saw were a picture of the Rolling Stones,  a stuffed Wild Boars Head and a huge specials board filled from top to bottom with chalk written wonders for me to order from!

The interior of the Can is exactly as you would expect, worn wooden booths and tables next to a large bar top and a community style seating area in the dead center of the room.  While Huey Lewis would be most welcome at the Can, he would have to leave the News at home, as every TV has sports running all the time, News is prohibited.  They do have a movie area with films playing if sports is not your thing.  Ultimately the goal of a peaceful dining experience with new friends is achieved as everyone seems to have no issues talking with each other, as if you where enjoying a BBQ feast in your own back yard.  This feeling of home is directly because of the staff at the Can.  From Bartenders yelling out to each other to our server Faith taking the time to explain Texas BBQ and the history of the Rusty Can.  When you go, ask them about the "Jack Daniels ish" logo and the reference to the number 72 and The Fridge, I won't spoil the story but suffice it to say, it is a story that defines the true meaning of friendship that lasts forever.  

About the food, Julie ordered the  Chile and Cheese Tater Tots (clearly Brisket enhanced) and smoked wings, served with blue cheese or ranch, there was no need for either, the taste stands alone. 

As you would expect from a good BBQ joint, the portions were so large, she went running to the shelter of her mothers (not so little) helper to assist her in finishing in, which I certainly did try.  I say try because my order featured Chopped Brisket (you have a choice of Chopped or Sliced), Pulled Pork and fall off the bone dry rubbed ribs.  The chopped brisket was as flavorful and moist as any I have ever tried and they are featured in many of the sides such as the Smoked BBQ Black Beans, traditional Collards and the Tots.  The pulled pork was bursting with smoke flavor and just the right amount of spice to make the need for any additional sauce non existent and the smoke ring on the bones was deeper than any I have ever had.

Each platter, served up on a stainless steel tray, with everything portioned out in paper boats on top of butcher paper, comes with 2 slices of white bread, raw onions and pickle slices.  Faith explained to us that because they serve authentic Texas Style BBQ, the bread is used to make white bread tacos.  You put the onions and pickles on a slice, cover them with pork or brisket and fold taco style.  I would go as far as to say, this was the best "Taco" of my life!!  Not to be left out was the corn bread, always a staple of BBQ, the can takes it a step further by supplying you with a cup of smoked butter that has been saturated in sweet honey.  I'm not talking about the flavor of honey, I'm telling you the sweet golden nectar is floating in the cup.  Placed onto a piece of corn bread you will fully understand why bees do what they do!  

What a special trip this was, so glad to be back.  There were so many things on the special board that I expect we will return often.  Future trips to the Can will certainly include shaved smoked lamb, smoked pork belly and their specialty smoked Vidalia onions.   A special shout out the bartender who made our Seasonal Harvest Sangria that paired so well with our order.  A full bar menu is available with several of their special house barrel concoctions and they even had Moxie for you Mainers who want to take a short ride south! 

The pit masters at the Rusty Can do the "Dirty Work" and turn any "Beast of Burden" into a work of art and remember the advantage of Texas BBQ is no "Sticky Fingers".  I am certain that had Keith Richards and Mick Jagger ever made it the Rusty Can, the song "You can't always get what you want" may never have been written.   Dust off your 8-track of Let it Bleed and head out to the Beggars Banquet served at the Rusty Can and do it soon, because "Time Waits for No One"  

Take the drive, it will be worth it! www.rustycanbyfield.com

Somewhere Over The Rainbow

On a recent trek thru the back roads and byways of the beautiful state of New Hampshire, I came across a road side emerald in the rough. As I am sure you can tell by the title and the use of emerald instead of diamond, that this weeks story has something to do with the Wizard of Oz.  Well my carnivorous friends, you would be right.

While I was traveling along RT 101A thru the quaint town of Milford, NH, doing my day job and minding my own business, a cloud of smoke appeared on the horizon and it beckoned me as if Glenda the Good herself had sent this fragrant wisp of white in thru my cabin filter and directly into my olfactory.  As a trained professional eater, I knew at once that I needed to follow said smoke for there certainly would be something special at the roads end.  This being spring in New Hampshire, there were no yellow bricks to follow but there were plenty of pot holes to slow down my travel just enough to spot my version of the emerald castle.

Okay... So truth be told, when the smoke cleared, my castle turned into the funkiest road side BBQ Joint I have ever seen.  Sitting on the front end of a flat trailer was a log cabin.  On the back was a screened in porch with a huge cast iron rotary smoker and the front had a sign that read "Nobody gets in to see the wizard, not nobody, not no how".  Above this sign was a window (a little larger than the one the guards used in OZ) so I walked right up, summoned all of my courage and shunning the part of my brain that seems to always want to warn me about my heart, I ordered lunch.  Come on! you didn't think I was just gonna ask for the wizard without sampling his wears first?

And sample I did, as it was lunch and I was technically on the clock with that damn day job, I went
straight for the meat.  2 Ribs and a side of brisket and oh my, am I glad I did.  You see, this crazy joint on the side of RT 101A is non other than Phil's Old-Fashioned BBQ and when they serve you a rib, you get one that would make Fred Flintstone drool.  These were not your average ribs, these were center cut pork ribs that rivaled the size of a typical beef rib.  Thankfully I only ordered 2, these were huge, and coupled with a pile of perfectly smoked, tender brisket- this lunch stop will keep me full for many many more miles. No wonder they call this place "A Little Piece of Hog Heaven".

After filling my ample gut, I ventured back to the window and demanded to see the Wizard!  I was ready to let loose the flying monkeys if need be, but I think the guard took one look at me and thought, "this guy may have eaten the entire lollipop guild, I better do as he says."

The wizard, as in the one from Oz, turned out to be just a normal everyday person with some special talents.  In this case, the Wizard turned out to be Phil Bouchard who, along with his wife Kristen (the guard at the window), have been serving travelers along this stretch of New Hampshire for 9 years.

The rig is a Southern Yankee made for Phil and Kristen at a shop in Indiana, and it really is a site to see.  Half log cabin, half smoke shack and all parts fantastic.  Phil is the pit master and his smoker is a custom made rotary style that will smoke more than 350lbs of meat.  He fires her up every day that the weather permits sometime between 5 and 6 am to get ready for the lunch rush and the two of them serve platters of food to hungry travelers until they run out. Using only oak hardwood, the bark on the meat has a wonderful flavor and the smoke ring is deep into the meat.  It does not get any fresher or tastier than that my friends.

This is a walk up window, no frills with the dining experience.  They have a condiment table set up with homemade, as well as store bought, sauces.  Do yourself a favor and ignore any bottle you have seen before and head directly to any one of the Phil's 4 homemade styles.  My favorite was Phils Five Point Zero Mustard Sauce, but you can also choose from the tangy 7.5, the vinegar based Carolina sauce or the North Carolina Red Pepper Flake.  Load up your dish with a little of each and head over to one of the picnic tables set up for dining alfresco. 

While my stop did not include sides, based on the amount of meat they served me, I'm glad I held back.  Beans, Potato Salad, Coleslaw, 4 Bean Salad and Cornbread round up the available sides.  As I wondered if these were as good as the meat, a young lady came up and purchased just a bowl of Potato salad. She told me it's the best around. Welp, I guess that answers that!

As Judy Garland once sang, "somewhere, over the rainbow, way up high, there's a place you should go to and bring a large appetite"  So what are you waiting for? Click your heels together and repeat after me, there's no place like Phil's, there's no place like Phil's, there's no place like Phil's.

BBQ American Style

BBQ American Style  Smokehaus # https://www.smokehausbbq.com/

As my loyal readers know, I have a soft place in my heart for the men and women who serve our country.  My son is a Marine and 2 of my Uncles served in the Marines (1) and the Army (1).My father in law is a Navy veteran.  I truly believe that there is nothing more American than standing up in service of our great nation and I can never every thank these men and women enough.

One concern for parents of Military personal (one of many, I might add) is what will my son or daughter do once they return to the civilian population.  Many of these hero's enter the service directly from high school and when they get out they face having to basically start there lives over again.  Today I had the distinct please of meeting one of those parents, Mr. Harold Mielke, who's son David served us proudly and came home and decided to try his hand at BBQ.

When Harold tasted the fruits of his son's labor, a union was formed between Father and Son to start a business together.  David is the Pit-master and even has that on his truck license plates and Harold is the front man.  What a team they make!  From the moment you enter you are welcomed with a smile and a hello from some of the friendliest restaurant staff you will ever meet.

Housed in a former Burger shack in Amherst, NH, this father and son team renovated the building into a comfortable southern style BBQ joint, complete with large chalk menu boards, a four stool bar area and comfortable tables with rolls of paper towels on table mounted iron pipes.  Trust me on this, you will be glad those towels are there because once you start eating their food your hands and face will become free game for the rubs and sauces as shown by my daughter who at one point during here meal has rub from her lips to just below her eyes!  My favorite piece of the interior is the folded flag above the front door.  Harold told me that David had served on the USS Cole and that the flag was a gift to him from his son and had flown on the Cole.

The moment you pull into the parking lot your senses come alive with the smell of Red Oak, the wood of choice, burning in the giant smoker right outside the front door.  On a side note, your will also notice a very rare item mounted on the wall, a payphone.  I am not sure if it still works, but I cannot remember the last time I saw one on a building!

My meal was the 3 meat combo that I ordered with Baby Backs, Bratwurst (a special today) and Brisket.  To my surprise and utter delight, the waitress asked me if I wanted my brisket lean or fatty.  Seriously, that's like asking me, do you want to breathe?  Take my word on this, order the fatty cut, you will not be disappointed.  This was the most juicy and tender brisket I have ever had and I regretted my decision immediately.  I should have gotten the Fatty Brisket three times!!!

The baby backs are smoked with a sweet rub that cooks into an almost candy like bark.  If your a fan of sweet tasting baby backs, you will love theses.  The smoked brats were also amazingly good, plump and juicy and paired with "House Gold" mustard based sauce, I am certain these would be a best seller in Milwaukee!  Oh did I mention that the https://www.smokehausbbq.com/ also has a fantastic line up of local beers and ciders on draft

Sides of collard greens and creamed corned rounded off my meal.  The collards had a slight spice to them that made them very tasty but the creamed corn stole the show.  The only way I can describe this is imagine sweet creamy cheese sauce, like you would find on mac and cheese, but put corn in it instead of macaroni. This was so thick and creamy I ate it with a fork, and nothing fell thru the tines!

My dining partners all raved about the hand cut fries and the mac and cheese.  One had the coleslaw, of which I stole a fork full (hey she should not have left it unattended within an arms length).  This was creamy and with a surprising hint of dill weed, it was very flavorful and it stood up well against the smoke meats.

As Lee Greenwood sang, "I am Proud to be an American", well the Bone Bag is Proud to have met Harold today (David was not in when we arrived) and even more proud that one of nations best has returned home to continue to service those lucky enough to be within a drive of Amherst NH.  Thank you for your service and thank you for bringing amazing BBQ to the Granite State.

A special shout out to #Travis Vallee,@TravisVallee a loyal Bone Bag reader and US Veteran who told me that I had to try this place out.  Thanks for tip Travis, we had a blast and I promise you all, if you go, you will love everything about this place.  Keep the tips coming, it's going to be a long summer and the tank on the jeep is full.  Until next time, Smoke em if you got em!  (Meats that is).

A River Runs Near It

A River Runs Near It March 31st, 2019

Hello to all my carnivorous friends and welcome to all my new readers.  The winter in the Northeast has mercifully left us (at least I hope and pray to god that she has).  Mother Nature has clearly been off her meds for the past month as March has jumped from 5 degrees to 50 and back to 10 in a matter of a few days.

Here we are the last day of March and the mercury has risen past 60, it is time for this old bear to shake off the winter cobwebs, climb out of my winter hibernation and forage for food.  Unlike Yogi, picnic baskets just don't cut for me.  I ventured out in search of the smell of wood smoke (the kind that is not just heating someones hose) and the taste of slow smoked meats.

My nose, and ample belly pointed me north to New Hampshire and the City of Nashua.  Famous, or infamous, for The Pheasant Lane Mall one of the largest shopping malls in the state and the crazy busy retail and commercial area that has blossomed all around it in South Nashua.  I say infamous because with any large expanse of commercial properties like this one, there usually is a quaint downtown area that has been left in its wake.  Nashua is no exception to this so I am here to tell you to follow the signs that lead you away from the mall toward "Downtown".  It is worth the trip in so many ways, if you've never visited the real downtown of Nashua, you are missing the big picture.

Lined with boutique shops, bars and restaurants, this main street is alive and well and in the shadows (almost) of Holman Stadium. This historic ballpark, built in 1937, once housed the Nashua Dodgers, minor league team for the Brooklyn Dodgers, and was the first Racially integrated ball-team in the twentieth century. Holman is currently home to @NashuaSilverKnights  baseball club, newly acquired by John Creedon   who along with his family own @creedonandco  one of the best catering companies on the planet.

Just a very short drive down main street you will come to the Farragut River that cuts thru the down town area and twists it way across the city.  On the banks of the river you will find Riverside BBQ Company.  Run by pit-master Dave Manganello, who got his start as the Nashua Sausage King, selling ball park favorites.  In 2013, Dave stepped up to the plate and opened the Riverside BBQ Company, the first authentic southern style BBQ joint in the city.

This was my first trip to Riverside BBQ and boy did I pick a great place to open up my 2019 Blog.  When you are a big guy like me, after a long cold winter, you need slow smoked goodness and lots of it.  The Riverside did not disappoint.  I had the three meat platter and for just $21.99 I had enough food to fill my over due desire and still take an entire second helping home for lunch tomorrow!

Your choices are Memphis Ribs (check), Smoked Turkey (check), Beef Brisket (check), Burnt Ends (My dining partner got these so check), pulled pork, pulled chicken or smoked sausage.  All this comes with two "River Sides", again your choice of collards (check), Baked Beans (check), coleslaw, Mac-N-Cheese (check), Texas Corn, cinnamon apples and cornbread (check).

The ribs were moist and tasty and smoked to perfection, in fact my first piece the bone fell right out on my first bite.  The brisket was so tender it fell apart with the slightest of nudging from my fork, and the turkey was thick slices of pure poultry pleasure.  There was enough meat on this plate to feed two people and still have leftovers.

Our server Andrew brought us a five pack of sauce bottles to experiment with, but one taste of the "Colonel Mustard" sauce and I was sold.  They also have Sweet Carolina, Boss Hog Vinegar, a house sauce "Riverside Original" that is thick and so tasty, as well as Disco Inferno and Deadly Sins.  Thankfully Jenni served up a fresh Peach Mojito to take away the heat.  This hand muddled drink is a must have!



Pitmaster Dave's dry rub is a flavor all it's own.  I always try to guess what these masters use and can usually come pretty close, but Dave threw a curve-ball at me that left me guessing cumin?  The flavor is unique and so very good and it finds it's way into the collard greens as well.  There is zero need for sauce on any of this, the smoke ring on the brisket was like a work of art to me!

If you find yourself in Nashua, follow the signs to Downtown, and as the Talking Heads were so fond of saying, "Take me to the River" and you must dip yourself into the waters of The Riverside BBQ Company, and while your there, venture on up the road and take in a Silver Knights game, after all man cannot live on meats alone!

2109 is the year of the pig.  I am planning on some big trips and wild times, so please, come along with me and please take the time to visit the places I do, after all, you do not get as big as The Bone Bag, by eating bad food! 

Sam & Mary

Sam & Mary

It finally happened to me, my nephew Sam gave me a reason to dress up and eat BBQ!  OK I am getting ahead of myself here, so let me tell you about my weekend.  My nephew Sam and his fiance

Mary got married at Overbrook House located at  Bay End Farm in Bourne, MA (just off the bridge to Cape Cod).

Now what you need to know is that Sam and Mary are both Chefs, and damn good ones I might add, and 90% of the people at the wedding where restaurateurs, chefs, mixologist's and other various food industry people. I'm serious, I half expected the Cooking Channel to show up and broadcast this live.  If you have ever wined or dined in some of the top restaurants in and around the city of Boston, you can bet many of the people who made your experience so memorable where here on Sunday.

My great nephew Evan and his sister Lilian where the ring bearer (rings inside, what else,  a recipe box held together with a ribbon to keep him from taking them out) and flower girl (Lilly threw those flowers like she was Pedro Martinez brushing back Jorge Posada in the playoffs), and as usually happens, the kids stole the show.  As Mary and Sam read their vows on the back lawn of Overbrook House ,  Season To Taste Catering was preparing a BBQ Feast fit for such a crowd. 
a sprawling lawn, surrounded by friends and family while off in the distance Chef Jason Lord of

As 2 of the original apostles "Peter & Paul" and the true first lady "Mary" sang, "Well than whats to be the reason for becoming man and wife".  Of course the answer is Love and I am ok with that, but my Love for BBQ had me excited for this day from the time the invitation came in the mail.  Think about it, have you ever had to perform in front of a group of your peers?  That is exactly what Chef Jason Lord was asked to do, and like a
consummate professional, he stepped up and smashed that ball out of the park.

Served buffet style in giant cast iron skillets, we had hand pulled pork, not the sauced up type you see everywhere, oh no. this was
chunks of perfectly seasoned pork, dripping with flavor and truly needing no sauce to make the cut.  It was perfect as is.  The next skillet contained beef brisket that was so tender there was zero need for a knife.  Moist and delicious, again the seasoning made the need for added sauce almost non existent.  I am sure the chef understands that not everyone shares my love for the pure seasonings, so he made sure there where plenty of different types of sauce for people to add as needed.  I am partial to

mustard based and his was off the charts good!

My favorite dish, however, was next in line.  A cold smoked sirloin with a smoke ring of more than 2/3" of an inch, served with shoestring sweet potatoes laid right on top of the meat.  This was just an amazing dish, so flavor full and accompanied by a Remoulade that blended perfectly with the smokey meat. 

Sides were plentiful and delicious and included corn on the cob, potato salad, collard greens, water melon, heirloom tomatoes and coleslaw.  They also served hand rolled and baked southern biscuits that you would die for.  Truth be told, I was searching for a way to

sneak a few extra of these golden beauties out for breakfast the next morning.  I decided that my suit coat would not be a good hiding place so, alas, I have only the memory of these little pastry's from heaven.

My advise to you, is if you are ever invited to an event that is catered by Season To Taste Catering, GO!  Do not pass go, do not collect $200, go directly to the event and tell him the Bone-bag sent you.  You will not be disappointed.  Trust me, I am a professional glutton!  Congrats Mary and Sam and if you decide on a BBQ first anniversary party, you know how to find me!

Flying Pig!

Flying Pig

The Bone Bag was on the road in Western Massachusetts in search of, as always, a cold beer, a glass or two of wine, and of course some savory smoky goodness.  The trip took us out the Mohawk Trail to Greenfield MA where we headed south and found Lefty's Brewing Company.  While I don't normally write about non BBQ items here, I did feel the need to mention Lefty's.  Located in Greenfeld, MA Lefty's Brewery has an awesome little tap room where you can enjoy a flight of beers from the brew house behind the tap room.  They have some crazy concoctions including a coffee chocolate stout that will become your favorite cold brew coffee, just don't get caught pouring it into your Dunkins Cup before work, I am certain your boss would frown on that!

Enough about beer, (did I just say that), and on to Bubs BBQ in Sunderland, MA.  This place is simply amazing for so so many reasons, starting with the tag line for the business..."Pig out in Style"  How can you not love a place that encourages you to Pig Out!!!!  These folks have been serving up BBQ for almost 40 years and the moment you step in the door you will understand why.

Crazy eclectic signs and "stuff" adorn the walls all around you, you could spend an hour just checking out the decor.  Talk about an American BBQ Success story.  Bubs BBQ
Bubs was started on the most American of Days,  July 4th in 1979 by Bub Tiley.  The company has continued a tradition that keeps the place packed most days.  Like the U-Tube sensation song "Lil Bub" says, I've been waiting for a cat like you".  Warning, if you google up this song you may be singing it for days (you've been warned). You gotta check out this little Bub at

My dining partners on this trip, (I was delighted to take a couple of Bone Bag Fans along for this trip) and I, wanted to try everything and I think we may have succeeded.  The table was filled with St Louis Style Ribs, Beef Brisket, Chicken & Sausage Gumbo, Catfish, Kielbasa (Blue Seal Brand, the very best there is) and Pulled Pork.   We also may or may not have had Fried Green Tomatoes and Hush Puppies.  Honestly, as I went into a food coma and my friend Jamie began having the meat sweats, we may have missed an item or two.  Dinner for 4 with food for 8.  My kind of place!

The BBQ was terrific but I feel I need to tell you about the sides.  This is no ordinary BBQ Joint my friends.  You all know about the sides at most places, pick one or two and some cornbread right?  Well not at Bubs.  They have a sides Buffet that is all you can eat and you can start before your BBQ makes it way out to you!   There is something for everyone here, it's like the "side dish fairy" has come down from BBQ heaven, slapped you on the face and screamed...eat poppa eat!

Allow me to take you on a tour of the side dishes, all of which somehow found a home on my plate (some more than once if truth be told).  Collard Greens, Pickled Beats, Baked Beans, Cole Slaw, Hickory Smoke Potatoes, Dirty Rice, Corn on the Cob, Potato Salad,  Succotash, Pasta Salad with Feta, Soups and Mac and Cheese.  Just imagine loading your plate and then they call your name to come get the meat that you ordered prior to seeing the sides.  Like Chief Brody said, "we're gonna need a bigger belly" or something
like that. 

Oh yes, lest I forget the reason for the name of this weeks blog.  When you arrive at Bubs and get past looking a the walls and the giant menu board, you make your way to the counter to place your order.  The staff is incredibly friendly and helpful and they will walk you through the vast list of options available to you.  Once our order was written down, it is clipped to a pig on a zip line and whizzed along to the pit-masters to begin chopping away!   Check it out and you will see, once again, how little it takes to amuse me.  Shiny objects, The Smell of Smoke rising from the pits and Pigs on a Zip Line.  Bubs has it all.  Bring your appetite and if your traveling a distance, bring a cooler for the left overs! 

Today is the first day of fall, the leaves are beginning to turn and I am sure Bubs BBQ (being located in the beautiful Pioneer Valley of MA) will be packed so plan ahead.  You simply have to try this place!

Labor Day 2018 Part 2

Labor Day 2018 Part 2

As we turn our calendars over to the month of September, a lot changes besides just the picture on the page.  The air changes, it starts to have a crisper feel in the mornings.  There is a hint of color showing as you travel the roads in the Northeast, no the leaves have not turned yet, but like a well trained military squad, the maples send out a few brave leafs to act as advance scouts, leading the way to a full blown fall color change.

Football is in the air, and there is no greater reason to cook outdoors than the traditional tailgate party.  Be it at the stadium or in your own back yard, Labor day and football bring families and friends together for that last blast of the summer.  Smokers and grills are put to the test as a summer of cooking is coming to a close and we all try to out do our summer best.  That perfect brisket, the juiciest chicken or that pulled pork that was just right. 

This year, after spending day one of the weekend attending the WV BBQ Festival, my son was more determined to show his smokers prowess to his family and friends who gathered to say good by to summer at his home in Harpers Ferry, WV.  I decided that this would be a great time to highlight the home smoker, that hearty bunch of men and women who sacrifice a good nights sleep to make sure that 24 hour brisket is smoked to perfection. 

Do you need the fancy store bought smoker to do the job? Nope.  Almost anything can be converted into a smoker.  I have seen trash barrels, oil drums, propane tanks and even your gas grill can be shown a whole new way to cook with just a few additions.  We started with a Weber grill and added a smoker box to it.  Using hickory and pecan pellets we smoked a beef brisket for 24 hours, a pork shoulder for 15 hours (ham) and sausage for 8 hours.

I need to tell you about this brisket, because after meeting and tasting the brisket made by the guys at Oakwood BBQ Co., my son Tony was, as the Blues Brothers said on "A mission from god" and there was no way this $100 piece of meat was going to be transformed into a "rubber brisket" (pun fully intended.  He started by dry rubbing the meat with a rub called Gunpowder from the Grill Your Ass Off Company  This is a veteran owned company from Texas that I ran into at an event and fell in love with the rubs they make.  I sent Tony a sampler pack and since then, this is his rub of choice.  Jet black in color, it makes the meat look burnt before you put it on the heat, but not to worry, the color of gunpowder combined with a perfect mix of spices makes for a brisket rub you will love.  Please make sure you check these guys out.   They have sample packs of seasoning, full bottles of your favorites as well as sauces and beef jerky.  The Bone Bag has a special place in our hearts for the military and these guys deserve our thanks and your business, you will not be disappointed.

Tony started with a whole packer brisket and after 20 hours on the smoke, he removed the meat and cut the point away from the brisket flat.  He wrapped the flat in a towel and placed it off to the side to rest.  The point was then cut into cubes and submerged in Tony's own secret burnt end sauce (recipe unknown but I did see cans of coke, brown sugar and loads of spices going in).  Put back on the heat the ends are smoked and cooked until the sauce has turned into a sticky gooey candy coating all over the meat. 

My words cannot do this justice, all I can say is that he hit a grand slam on this effort.  I will let the pictures tell the rest of the story and I will leave you with this advice, if you love the taste of smoked BBQ, than don't just eat out, step up and try it.  The web is an amazing place and so many pit masters are out there willing to share there secrets that you just need to try it.  Tony's first brisket was a complete failure, so what, it happens.  Did he give up, did he turn vegetarian?  Hell no.  He ventured head first back in to the smoke again and again.  In my opinion, he reached perfection this weekend!

Next week we are back in Massachusetts and headed for a day trip to the new MGM Casino in Springfield.  Along the way just happens to be Bubs BBQ, where pigs (at least one I know of) really do fly!  See you thru the smoke!