In order to understand why Pit Stop Smokehouse in Westmoreland, NH totally rocks “The Q” we need to explain what Barbecue is, and why it’s so darn good.
Barbecue is one of those words that can be used in so many ways. You can have friends over for a barbecue or, you are cooking dinner on the barbecue. But at Pitstop Smokehouse BBQ in Westmoreland, the word “Barbecue” is more than a method of cooking, it’s a tradition and lifestyle for owner Dennis Chamberlin. But that’s another story…
First, and most important, let’s define barbecue as a method of cooking. In the Northeast, when the term “barbecuing” is used, it’s in the manner of having friends over and throwing some sort of meat on the barbecue, usually burgers, dogs and steaks. While a “barbecue” is being used, more often than not, the food being cooked is directly over the embers. This, technically speaking, is “grilling”, and there is absolutely nothing wrong with that, except it’s not really “barbecuing”. Barbecuing is all about “low and slow”. Low temperatures (typically between 200 and 250 degrees) and a long period of time. And when we say slow, we mean like 8-12 hours on the average. The reason for “low and slow” is that this allows a normally tough piece of meat to become a moist and tender culinary delight. “Low and Slow” breaks down the connective tissue, and melts away the fat. It’s that simple. When you are enjoying our “Texas Crash” sandwich on Friday, just know that we started that brisket as early as Tuesday or Wednesday so that you can have it for lunch on Friday. There is no such thing as a “rush job” when it comes to any of our delicious BBQ.
Okay, so now you know “low and slow”. The first step is prepping the meat. On the ribs, you are taking the membrane on the bone side off, so you get max penetration of your spices and helping to tenderize the meat. On a brisket, it’s ensuring the right amount of fat is trimmed off. The next step in a great BBQ starts with a marinade, but not the liquid marinade that most people think. In BBQ, it’s all about “The Rub”. “The Rub” consists of a variety of dry spices mixed together, and rubbed onto the meat at least 24 hours prior to going on/in the “Q”. This is the primary form of spicing. A good rub combines sweet, savory and spicy, all in one, and is the reason why barbecue is an explosion of all good things yummy. A good rub will have spices like garlic, chili, brown sugar and many other ( and no, we will not divulge our dry rub, cuz it’s a family secret that has been passed down) spices. Dry rubs will vary based on the region and style of barbecue as well.
Next up is the actual “cooking”. This is as important as the rub. We told you about “low and slow”. Now comes the third critical component. Smoke. Just like ”the rub”, the type of wood used is both regional, and varies by the type of meat used. In Texas BBQ, it’s mesquite. Carolina pulled pork, its hickory. In many cases, it’s a blend. Fruitwoods like apple, cherry and pear are awesome on poultry and fish. Oak and pecan are also prevalent in blends and used on beef and pork. Once you have the rub done, temperature set, and meat in the smoker/barbecue, start your day of chores, shopping and yard work. Remember to check the temperature on a regular basis. Oh, and here’s another little hint. DO NOT OPEN THE SMOKER UP EVERY HOUR TO CHECK HOW AWESOME YOUR MEAT LOOKS. You lose heat, and low temperatures are tough to maintain, and even worse, you lose your smoke. Reality is that you can take years to master your style and blends. Or you can take the easy way out. Just come to The Pitstop Smokehouse BBQ Restaurant in Westmoreland, New Hampshire and let us do the work, and you enjoy the eats…
Pit Stop Smokehouse
1041 Route 12
Westmoreland, NH 03467
The Pitstop Smokehouse BBQ Restaurant also does catering, so if you need to contact us, just “click here“!
Pitstop Smokehouse BBQ is a family restaurant located within 20 miles of Keene, Chesterfield, Walpole, and Surry, New Hampshire, and offers online ordering as well as catering for special events and office parties