B.T.'s Smokehouse
Dry-rubbed barbecue from a J&R Oyler Pit named Black Betty.
via Wikipedia: B.T.'s Smokehouse · see source
B.T.'s Smokehouse, a barbecue spot in downtown Sturbridge, Massachusetts, focuses on dry-rubbed, slow-smoked meats. Each week, the restaurant smokes about 9,000 lb of meat, including 2,000 lb to 3,000 lb of brisket. Its 38-seat location serves between 1,200 and 1,500 people on a typical weekend. The restaurant uses a J&R Oyler Pit named "Black Betty", salvaged from a KC Masterpiece restaurant, which can cook 1,400 pounds of meat at a time using a mix of apple, hickory, and black cherry wood.
Quick Facts
- Established
- 1 April 2007
- Current owner
- Brian Treitman
- Food type
- Barbecue
- Dress code
- Casual
- Street address
- 392 Main Street
- City
- Sturbridge
- County
- Worcester
- Country
- United States
Facts from the source article.
Introduction
Brian Treitman founded B.T.'s Smokehouse in April 2007 in an 18 ft roadside trailer next to the Brimfield Antiques Fair. The restaurant later expanded to a 40-seat establishment in Sturbridge, Massachusetts. The Boston Globe listed it as one of the "10 places to bask in barbecue". Catering services for weddings and events began in 2008.
Management
Brian Treitman, a graduate of the Culinary Institute of America in Hyde Park, New York, interned at Ming Tsai's restaurant, Blue Ginger, in Wellesley, Massachusetts. After working as a chef in various Napa County, California restaurants for more than ten years, he worked as a chef in Ken Oringer's KO Prime in Boston before starting B.T.'s. He lists Jacques Pépin and Julia Child as the chefs who were his primary influencers. The Worcester Business Journal selected Treitman as one of their "40 Under Forty" young business professionals for 2016.
Environmentalism and sustainability
The restaurant obtains much of its produce from local farms and the Pioneer Valley Growers Association. The smokehouse recycles all meat grease and vegetable oil used in the restaurant by sending the refuse to a local rendering plant. The grease from the meat is rendered into industrial soaps and cleaners, and the vegetable oil is turned into bio-diesel fuel. All of the take-out materials and cups, plates, and utensils are biodegradable. The cups are made from corn, most of the utensils are made from potato starch, and the take-out materials are made from bamboo rather than the foam material used in most barbecue restaurants.
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