ONION RINGS!

Pitstop Smokehouse BBQ Restaurant, 1041 rt 12, Westmoreland, New Hampshire, 03467Would you like fries or onion rings with your order?  This is a typical question we are asked when ordering a burger or a hot dog!  Onion rings by far are probably the tastiest companion to a good burger or hot dog!  These deep fried rings of pure deliciousness are not to be missed next time you visit Pit Stop Smokehouse!

What makes onion rings so appealing to people? We can’t be sure, but the fried batter with the taste of onion is one heck of a good combination!  Don’t you agree?

Onion rings have been around for quite some time in the U.S.  though the exact origin of where they all started is unknown, a recipe was published in the New York Daily Times in 1910.

Sam Quigley started a company in 1955 based on the concept of creating products for the food service industry that would eliminate taking the work out of the kitchen and straight into flash fryers.

He supplied restaurants with frozen, fry-n-serve hand breaded onion rings. In the beginning, he sold them out of his storefront in Nebraska but the business quickly boomed and his idea for a company was born. In 1959, the demand for these special onion rings was so high that a factory was built to make them. Mechanized methods were introduced to make the onion ring-making process faster and more efficient. Onion rings truly became popular in the 1960’s, when the A & W chain restaurant introduced the dish to its’ menus.

Onion rings are typically served with ketchup but dipping them in mayonnaise and chipotle sauces are good too!

The trick to eating an onion ring is to avoid pulling the entire onion out of the batter if one fails to cut through both layers with their teeth.  Did you know, that there is an actual unofficial Onion Ring Day in the U.S. – June 22nd.

Onions are high in vitamin C and are a good source of fiber.  Next time you visit Pit Stop Smokehouse for our out of this world lip smackin’ BBQ, treat yourself to our delicious onion rings!

Smokers!

It’s that time of year again, when we start spending more time outside and start thinking of BBQ, parties and being with friends & family in the great outdoors! Who doesn’t love a good smoker bbq?

Offset Smoker

Are you in the market for a smoker?  Smoking meat is the process of flavoring, cooking or preserving meat or fish by exposing it to smoke from smoldering wood.  Having a smoker will add a lot of flavor and enjoyment to your meats or fish.

You can now have meat or fish that is cooked just right without the creosote, soot and ash.  If you’re in the market to buy a smoker, below are the different types of smokers to get you going on your Smokin’ good food!

Each of the below smokers have advantages and disadvantages. It’s best to do your research thoroughly and buy the smoker that best fits your budget and liking!

Offset Smokers:  This type is the most common type of smoker that you will see around. It is usually cylindrical in shape with a smaller fire box at the end usually attached to the bottom of the smoker.  A small fire is started in the fire box which has tight air control.  The heat and smoke from the fire box is drawn through a pipe into the cooking chamber.  There is an exhaust vent on the top of the cooking chamber.

Upright Drum Smoker:  This smoker is an upright steel drum of varying sizes with a basket to hold charcoal near the bottom and a cooking rack or racks near the top. Air is controlled through an air intake at the bottom of the drum.

Vertical Water Smoker:  This is a variation of the Upright Drum.  It uses wood or charcoal for heat and smoke.  This smoker has a water bowl between the fire and the cooking racks which maintains smoking temperatures.  The water vapor and smoke condense together and adds flavor to the food.

Propane Smoker:  A propane smoker has a more controlled smoking environment.  The heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke.  The steel box has some holes on the top of the box only.  This starves the heated wood of oxygen and smokes instead of burning.

Smoke Box method:  The smoke box method uses a two box system. A firebox and a cooking box.  The heat and smoke from the fire box exits into the cooking box where it is used to cook and smoke the meat.

Commercial Smoke House:  The commercial smoke houses are made from stainless steel.  The smoking generator uses friction, an electric coil or a small flame to ignite sawdust on demand.  Heat from the steam coils or gas flames is balanced with live stream or water sprays to control the temperature and humidity.

Don’t forget when purchasing a smoker to get a high quality thermometer.  If you buy a smoker with a separate fire box on the side, then you will need to buy two thermometers that are placed at grate level in both the fire box and the smoking chamber. Temperatures inside both the fire box and the smoking chamber can vary as much as 50 degrees!   Have fun on your search for the perfect smoker and enjoy delicious BBQ once again!

Don’t forget to stop into Pit Stop Smokehouse next time you’re in the area for our delicious smokin’ good BBQ.

HOT DOGS!!

Who doesn’t love a good hot dog?  It’s almost summer and BBQ’s are getting into full swing and it’s time to eat hot dogs!!!!

At Pit Stop Smokehouse, yes we are known for our delicious, smokin’ good BBQ, but we love our hot dogs too!

We have some hot dog etiquette fun for you this month!

The Do’s:

  1. Serve plain, poppy or wheat buns with hot dogs. Any other type of bun or using bread is a no-no!
  2. Eat hot dogs on a bun with your hands!
  3. Condiments remaining on the fingers after eating a hot dog are game for licking!
  4. Use multi-colored toothpicks to serve cocktail wieners. Cocktail forks are in poor taste!

The Don’ts:

  1. Don’t microwave a hot dog – they often explode.
  2. Use a cloth a napkin to wipe your mouth. Paper is preferable!
  3. Take more than 5 bites to finish a hot dog.
  4. Put toppings on the top of the bun
  5. Use Ketchup on your hot dog after the age of 18. Mustard, relish, onions, cheese and chili are acceptable.
  6. Leave bits of your bun on the plate – eat it all!

 

If you’re cooking hot dogs at home here are some safety tips!

Safety Tips

  • Although hot dogs are fully cooked, you should reheat them and make sure they are steamy hot throughout.
  • When you leave the grocery store with hot dogs, head straight home and refrigerate or freeze them immediately.
  • If there is no product date, hot dogs can be safely stored in the unopened package for two weeks in the refrigerator; once opened, only one week.
  • Freeze hot dogs no longer than one or two months.
  • Never leave hot dogs at room temperature for more than two hours. In the hot summer months, when the temperature goes above 90 degrees, no more than one hour.

Next time you visit Pit Stop Smokehouse, order up our grilled Quarter Pound Hot Dog served on a toasted roll!   Add Chili, cheese or bacon and you have one out of this world Pit Stop Smokin’ Hot Dog!

Enjoy folks!

Choosing a Grill

With the nicer weather, comes thoughts of grilling out and enjoying some delicious BBQ with friends and family.  Are you thinking of buying a new grill for this season?  Are you overwhelmed with all of the choices out there on the market for grills?   There’s one thing to remember, you aren’t just buying a grill you’re buying an outdoor accessory that will either make or break you and your family’s love for grilled food!

The first thing you want to think about is do you want a gas grill or charcoal?  Let’s explore some things about each of these!

Gas grills, of course, are easier to cook on and a standard 20lb propane tank can last for up to 20 hours of cooking time.  It’s always good to have a back-up propane tank, because it never fails, you go to grill dinner and your current tank will be empty!

Charcoal grills are a little more work with changing out the coals after each time you use the grill and you very well may get a face full of ash!

There are many features to consider on grills such as rotisserie options, built in thermostat, a shelf on the inside, a smoke box, lights, side burners, hanging space for forks and brushes.  You also want to think about how big of a grill do you have room for or do you want a portable grill that can be taken to tailgate parties, camping and still be used at home.  A good grill is an essential to every backyard!

Choosing the right grill for you all depends on whether you are a gas or charcoal fan, how much you will use the grill and the different features you may want.  Take some time to go out and do your research on any grills you may be interested in, read the reviews, talk to neighbors, friends and family!  Once you choose your grill, go ahead and enjoy some good ole’ home grilled BBQ!

If you’re not into having a grill or have no space, no problem, there are indoor grills you can choose from that are electric and small in size.  Or if that won’t cut it and you don’t want a grill at all or have no room for one, just come on into Pit Stop Smokehouse and let us do the cooking for you!  We are located at 1041 Route 12, Westmoreland, NH 03467.

CHICKEN WINGS

Chicken wings, those delicious, flavored meaty little things that come with all different sauces and the option of being fried or baked are one of America’s favorite snack foods.  A good bar & food establishment isn’t complete without a menu that offers wings with or without all of the different sauces.

Here at Pit Stop Smokehouse, our golden crisp smoked wings are seasoned with a dry rub, smoked and tossed with one of our very own sauces.  You can’t eat just one serving; they are that fantastic!

Chicken wings also known as Buffalo Wings are believed to have first originated in Buffalo, NY at a place called the Anchor Bar.  It has been told that a woman named Teressa Bellissimo served the wings with her own special sauce, blue cheese and celery because that’s all she had available.  Buffalo, NY now celebrates Chicken Wing Day on July 29th every year!  Pretty cool if you’re a chicken wing fan as you don’t want to miss it!

For many years, wings were only served in New York. By the mid-1980’s wings had spread across the country.  There’s even a Wing Bowl in Philadelphia that draws crowds of over 20,000!

This festival is great fun and in just two days of the festival, it’s estimated that the attendees eat over 27 tons of wings!  Now that’s a lot of wings!

The first winner of the Wing Bowl at an amazing 444 wings in 26 minutes! Now that’s wing eating to the max!

Some Wing Facts:

  1. Wings started becoming popular after the Buffalo Bills appeared in four consecutive Super Bowls.
  2. The main ingredient used in the first pound of wings ever created was Frank’s Red Hot Sauce.
  3. The average amount of wings an adult consumes in one sitting is about 12 wings.
  4. Ranch dressing seems to be the more popular dressing to dip wings into.

We’re Back!

Our winter break is over and the smoker is back in action!  We have missed seeing our loyal customers and truly appreciate all of your business!

PSSH Pork Butts.jpg

February is a fun month with the Super Bowl being on February 5th and Valentine’s Day on February 14th, it’s a great month to get out of the house, beat the mid-winter blues and enjoy some smokin’ good food with us!

We are running a SUPER BOWL contest!  Come into Pit Stop, enter your guess for the Super Bowl game score! The lucky winner will receive 1 dozen wings, 1lb of pulled pork and sliders!  Come on in today to enter your guess!

Don’t forget to call in your Super Bowl food orders!!  Pulled pork, ribs, wings, and our race ready pizzas. We have it all to make your Super Bowl Party the talk of the town!

Our pizzas are on the edge and out of control.  We have two sizes:  10” and 14” pizzas.

SMOKE SHOW

BBQ sauce, pulled pork, roasted peppers, onions and chili peppers, smoking good pizza!

MUD BOGGER

Refried beans, salsa, smoked chicken, cheddar cheese and red onions.

BURN OUT

Cajun smoked chicken, tomato & onions topped with hots and chipotle Ranch dressing.

SPARE TIRE

All the good stuff – smoked sausage, hamburger, pepperoni and bacon. Can substitute with pulled pork or chicken – .99

HYBRID

Spinach, broccoli, roasted peppers, onions and mushrooms. Served with Alfredo or pizza sauce.

ADDITIONAL TOPPINGS

Extra Cheese, Onions, Roasted Peppers, Peppers, Mushrooms, Broccoli, Spinach, Eggplant, Black Olives, Tomatoes, Garlic, Feta, Pineapple, Pepperoni, Smoked Sausage, Hamburger, Bacon, Pulled Pork, Ham and Pulled Chicken

BBQ Pizza2.jpgCUSTOMIZE YOUR PIE:

CHEESE PIZZA

Coupe 10” 6.99

Sedan 14” 9.99

ONE TOPPING PIZZA

Coupe 10” 8.25

Sedan 14” 11.99

ADDITIONAL TOPPINGS

Coupe 10” 1.25 each

Sedan 14” 1.49 each

EXTRA CHEESE

Coupe 10” 1.49

Sedan 14” 2.00

All prices subject to 9% meals tax

Valentine’s Day will be here before you know it.  Treat that special someone in your life to our delicious, freshly made BBQ!  From ribs, chicken, pulled pork and all of our delicious food you won’t be disappointed! Call us today to place your order:  603-399-9010

Pit Stop Smokehouse is located on Route 12 in Moreland, NH.  Once you’re here, you’ll enjoy our clean and attractive dining area as you anticipate your mouth watering, delicious meal!  We are open Tues-Thurs 11am-8pm, Fri-Sat 11am-9pm and Sun 11am-7pm (Nov-Mar we close 1 hr earlier than noted)

Different Cuts of Pork

Pork is one of the most commonly consumed meats in the world.  There are many cuts to choose from, some better known than others.  This month we will focus on the different cuts of pork.

Pork Shoulder/Pork Butt:

The front of the pig (Pork Shoulder) is commonly called pork butt is usually a boneless roast.

Picnic Ham:

Immediately below the shoulder is the picnic ham which is a fattier cut

Country Style Spareribs:

These are directly off the picnic ham

Front Hock:

This is usually already brined and smoked and sold as a ham hock in the store.

Pork Loin:

This cut is from the pig’s back and is large, lean and tender

Pork Chops:

Thick or thin, bone in and boneless options, this cut is perpendicular to the spine, often from the loin.

Baby Back Ribs:

A consumer favorite, the ribs come off of a pork loin.

Pork Belly:

Well if you were to rub a pig’s belly.. this is where the meat comes from!  Bacon is pork belly meat!

Spareribs:

This cute is also off of the belly.

Sirloin:

This tender meat comes from the lower back of the pig and often made into pork chops.

Rear Leg:

Hams are cut from the rear leg.

Hock:

The rear hock is just like the shank of the front leg. It’s usually cured and smoked.

There are other less popular cuts you can find at your local butcher such as:

Trotters – all cartilage  no meat

Half or Whole Pig Head – used for making salami

Ears – often roasted, boiled or grilled

Jowls – cured and smoked and is known as a soul food.

Snout – used in soups

Tail – cooked the same way as a roast, the tails are more like chewing on a rib with more cartilage.

All of us at Pit Stop Smokehouse love cooking for you and look forward to smokin’ up some pork butts when we return from our winter break!

 

Image result for pork cuts

Smoked Honey Baked Ham

The holiday season is upon us and it’s time to start thinking about your Christmas Eve, Christmas Day and New Year’s dinner menu!

Yes, we all know that turkey is usually going to be served at least on one of these holidays but didn’t everyone just have turkey on Thanksgiving?  A smoked ham is a great choice to serve for the holidays and even better you can save a lot of money by buying a ham and smoking it yourself.  Why pay  holiday prices for a honey baked ham when you can make it yourself for a lot less!

smoked-ham

We suggest smoking your ham this holiday season.  Start off with buying a shank portion spiral ham as the bone is great for making a split pea soup or beans!

To create a honey baked ham using your smoker instead of the usual torch to get the glaze to be “honey baked”, try this recipe:

Honey Baked Ham Glaze:

½ cup Orange Juice

½ cup Apple Juice

¼ cup Brown Sugar

¼ Honey

Mix these ingredients together over medium high heat until it reaches a low boil.  Reduce the heat and stir occasionally for another 3-5 mins.

Baste the outside of your ham with the glaze and try to get some of the glaze in between the ham slices. Next blend the following ingredients:

Sugar Blend to Smoke the Ham

½ cup Brown Sugar

½ cup sugar in the raw

½ tsp ground ginger

½ tsp cinnamon

½ tsp fresh ground nutmeg

Combine these ingredients and apply to the outside of the ham.

The smoker should be between 275 – 300 degrees using something other than hickory or oak in the smoker as it will give the ham an overly strong smoky taste.   Place the ham on the smoker for 2 to 3 hours depending on your ham size.  Ham needs to reach an internal temperature of 140 degrees before serving. Anything hotter than that, you will have one heck of a dry ham!  We suggest using a meat thermometer for accuracy when checking the ham’s temperature.

Another helpful holiday hint to prepare your mashed potatoes the day before, using (1) 16 oz container sour cream and (1) 8oz bar of cream cheese in your mashed potato recipe to keep them moist.  The day of your feast, put the potatoes in a crockpot in the morning on low for 4-5 hours and mix once an hour. Add milk or butter as needed to keep the potatoes a nice consistency.

All of us at Pit Stop Smokehouse wish you and yours a very happy holiday season. May your holiday season be merry and bright!

How Burgers Came To Be…!

Yes, we are a BBQ restaurant but we have smokin’ good burgers!!!

Pitstop Smokehouse BBQ Restaurant is located in Westmoreland, New Hampshire within 10 miles of Surry

Where did burgers originate? The first misconception is that the hamburger was created in Hamburg, Germany.  The inspiration came from Hamburg as the German’s “hamburg steak” was made from chopped, seasoned beef molded into patties.  In actuality, the burger may have been created as early as the 4th century by the Romans.  The Romans served a baked patty consisting of beef mixed with pine kernels, black & green peppercorns and white wine!  We may not know where the burger originated but we can all agree that a burger is quite simply a delicious treat day or night!

The hamburger sandwich concept came later during the mid-19th century in the U.S.  The idea was to combine two slices of bread with beef in the middle and sell it as a “hamburger sandwich”.  Many Germans that immigrated to the U.S. opened restaurants in Chicago and New York in the 19th century and made a good living at it.  These restaurants often featured an Americanized version of the Hamburg steak, which was beef chopped and mixed with onions, pepper, salt and garlic, then grilled or fried and served on bread!  This is where the Hamburg, Germany’s link to America’s hamburger ends.  The difference is the bread and rolls!

In 1921 the first fast food hamburger restaurant opened.  Many had concerns over food safety and sanitary practices of the food industry. To alleviate the consumers fears, the restaurants were designed with stainless steel counters for easy clean up and the meat was ground in front of the customers, to ensure quality.  As time went on, the roadside diners started opening up and serving the hamburgers with soda pop, milk shakes and French fries!

The bottom line is we all love a good burger and we think our burgers at Pit Stop Smokehouse we think ours are absolutely the best around!  All burgers are Certified Angus Beef and served with lettuce & tomato.

 OUR PIT STOP BURGERS:

Classic Burger

Certified Angus burger and served with lettuce, tomato and french fries

Add cheese for .79

The Pit Stop Smokehouse Burger

Try this winning combination of smoked pulled pork on top of a burger and topped with melted cheddar and BBQ sauce. Served with lettuce, tomato and french fries

Smokehouse Chili Burger

Topped with cheddar cheese and our homemade chili served with lettuce, tomato and french fries

Add bacon for 99¢

Smokehouse Buffalo Burger

Our Angus chuck burger smothered in buffalo sauce and topped with cheddar cheese and blue cheese. Served with lettuce, tomato and french fries

 

 

The History of Pulled Pork

Pit Stop Smokehouse in Westmoreland, NH has the best pulled pork in all of New England! You have to try our Pulled Pork Sandwich!   Piled high on a grilled bulky roll and served with your choice of BBQ sauce, chips or french fries and slaw, this sandwich will have you saying mmm’ mmm’ good!

pulled-pork-sandwich

Have you ever wondered where smoked and pulled pork or the idea of smoked or pulled pork started?   The process of smoking pork was created when the Spanish settlers first arrived in the United States. They watched natives building a smoky fire underneath their game, and took notice of how the process kept bugs away and preserved the meat. This is said to be the first known barbecue process. Over time, the process evolved, with the migration of Africans and Europeans to the South. Pigs became a main source of meat for people in the Southern colonies, due to their cheap price tag and easy maintenance.

Plantation owners would release pigs into the woods to graze for months knowing that they could be easily hunted when food supplies were low. These pigs were semi-wild and a bit tough when roasted, but all parts of the pig were kept and consumed.

Over time, the pig became a proud staple of southerners, and more care was taken to fatten and marble the pig. The southerners did not export pigs to the north, so these marbled swine became an exclusive food source to the south.

Festivals and other gatherings were scheduled around the slaughtering of the semi-wild pigs and roastings. The traditional Southern BBQ grew out of these gatherings.

The festivals, church picnics, political rallies, plantation gatherings and more were the places to get your good ole’ southern BBQ! BBQ was not a food of the upper class, nor was it something to be looked down upon. In fact, it was a unifier. It brought together all economic and social classes in one huge social gathering.

Many think that the term “pulled pork” comes from when  you “pull the pork” apart when it is done and properly BBQ’ed…right?  Not Quite!  After the pigs were roasted at the festivals, church picnics, rallies and gatherings, the slaves were given the cheap, tough cuts to prepare.  This tender, fatty, and flavorful meat is usually made with pork shoulder (sometimes referred to as pork butt, Boston shoulder, or picnic shoulder).

The slaves learned to slow cook these cuts over coals. The slaves were typically so hungry that they would “pull the pork” off of the coals when the meat was done and could easily be pulled away from the roast.  That is where the term “pulled pork” began!

Don’t hesitate to come on over to Pit Stop Smokehouse and give our Pulled Pork Sandwich a good ole’ try!