Hoodoo Brown BBQ – Ridgefield, Connecticut
This barbecue restaurant in Ridgefield, located in the small valley between Danbury and Norwalk, is a summer pleasure that combines the sun and smoke. It exudes an enthusiasm that is unusual in a New England barbecue restaurant. Try the cherry red spareribs with brisket gravy, Texas poutine with brisket gravy, crispy pork belly, beef ribs, pastrami, and sausages, and bacon as an appetizer. People claim it’s the best BBQ they’ve ever had that didn’t come from Texas.
Hoodoo Brown BBQ – Ridgefield, Connecticut
Locale BBQ Post – Wilmington, Delaware
Chef Daniel Sheridan’s concept was to match barbeque with pickles, so he collaborated with his friends Mike Galluccio and Justin Mason to open this restaurant. Locale BBQ Post ran out of meat at midday on the first day of its journey. The joint continues to draw customers for its variety of ‘cue smoked with aromatic cherry wood. The menu, which is accessible from North Carolina to Kansas City, includes brisket, pig, bratwurst, chicken, ribs, and the greatest fresh-out-of-the-oven buns.
Locale BBQ Post – Wilmington, Delaware
