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
