B.T.'s Smokehouse

B.T.'s Smokehouse
Restaurant information
Established April 1, 2007
Current owner(s) Brian Treitman
Food type Barbecue
Dress code Casual
Street address 392 Main Street
City Sturbridge
County Worcester
State Massachusetts
Postal code/ZIP 01566
Country United States
Coordinates 42°06′41″N 72°05′40″W / 42.111281°N 72.094434°W
Seating capacity 40
Website btsmokehouse.com

B.T.'s Smokehouse is a dry-rubbed and slow-smoked barbecue restaurant located in the downtown section of Sturbridge, Massachusetts.

Introduction

B.T.'s Smokehouse is a Barbeque restaurant in Sturbridge, Massachusetts. The restaurant was originally founded by Brian Treitman in April 2007 in a roadside trailer next to the Brimfield Antiques Fair. After achieving initial success, B.T.’s was later expanded to occupy the 40-seat establishment that serves as the current location in Sturbridge, Massachusetts.[1] B.T.'s has been credited in The Boston Globe as one of the “10 places to bask in barbecue”.[2]

B.T.’s started offering catering services for weddings and events in 2008.[3]

Management

Brian Treitman attended the Culinary Institute of America and had his internship with Ming Tsai's restaurant, Blue Ginger, in Wellesley, Massachusetts. Later he worked as a chef in various Napa County, California restaurants[3] for more than 10 years.[1]

Menu

Focusing on Southern-style cuisine,[4] the menu offers natural grass-fed beef, chicken, pork, and other meats that have been dry rubbed and slow smoked for up to 14 hours with local apple and hickory woods. Treitman makes his own sauces as well as his own ketchup from scratch.[1]

In addition to standard barbecue fare, the restaurant also offers more unusual entrees such as smoked salmon, chili made with brisket meat, and smoked turkey[5] and chicken.

Awards

B.T.'s Smokehouse has earned numerous awards and prizes since 2007.[6]

Food awards

Environmentalism and sustainability

The restaurant obtains much of their produce from local area 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. [9] 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 styrofoam material used in the majority of BBQ restaurants.[1][5]

References

  1. ↑ 1.0 1.1 1.2 1.3 LeRoux, Margaret (Summer 2011). "Summer's Road Trip In Search Of Local Food". edibleBoston. pp. 80–81. Retrieved 2014-03-14.
  2. ↑ Harris, Patricia; David Lyon (2009-09-13). "10 places to bask in barbecue". The Boston Globe (NY Times Co.). Retrieved 2014-03-13.
  3. ↑ 3.0 3.1 Schwarzenbach, Bradley (Spring–Summer 2013). "BT’s Smokehouse Upends Expectation". Foodies of New England (Mercury Media & Entertainment, LLC). Retrieved 2014-03-18.
  4. ↑ Williams, Zeke (2009-06-30). "BT’s Smokehouse: Meat. It’s what’s for dinner". Worcester Magazine (Worcester Magazine).
  5. ↑ 5.0 5.1 5.2 Canada, Renée (December 2008). "Brian Treitman: local chef has all the ingredients of a food celebrity". The Sturbridge Times Magazine. Retrieved 2014-03-18.
  6. ↑ Albanese, Ellen (2014-11-18). "More than history in Sturbridge". The Boston Globe. Retrieved 2014-11-26.
  7. ↑ Tanguay, Christopher (2009-09-21). "B.T.’s Smokehouse is voted one of the region's best". Southbridge Evening News (Stonebridge Press & Villager Newspapers).
  8. ↑ "The Winners". Retrieved 2014-03-18.
  9. ↑ Semon, Craig S. (2009-12-31). "Greening the grease". Worcester Telegram & Gazette. Retrieved 2014-11-26.