The Smoke Shop Barbecue
Chef Andy Husbands is a man who loves barbecue.
“I love it and the people around me and the people I work with, we love it.”
He’s hot for Nashville hot chicken.
“I love Nashville. I love Nashville hot chicken and these sliders are everything that you want.”
He’s got a thing for wings.
“This is the best wing you're ever going to have.”
And a real soft spot for smoke.
“I also believe that smoke should be an ingredient and not overpowering.”
And for you, it will be love at first bite at The Smoke Shop.
With locations throughout Massachusetts, including this one in Methuen, The Smoke Shop Barbecue serves award winning ‘cue from pit-mastermind Andy Husbands, a chef who got his start in fine dining at his beloved bistro, Tremont 647.
“So I had a fancier restaurant for 20 years, and I like to tell people that I had a mistress, and her name was barbecue. During those years, I was competing in barbecue competitions and just building a passion for what true slow smoked barbecue is. And after I knew that this is what I wanted to do, and this is where my passion lie.”
And nine years ago, he took all of that passion and opened his first Smoke Shop, which quickly multiplied all over Mass- bringing southern hospitality to the north.
“Our policy is to treat everyone like grandma. So we want you to come in and feel at home. It's comfortable booths, comfortable banquettes, and really good barbecue. And just kind of, we're here to take care of you and get you what you need.”
There are many great appetizers at The Smoke Shop- but none better than some of Andy’s famous smoked wings; a starter that will make your tastebuds soar.
“This is the best wing you're ever going to have. We rub them with our secret rub. Smoke them for four hours Super tender, super juicy. We kiss them in the fryolator to crisp them up, toss them with some agave. You are going to bite into this juicy, sweet, spicy, delicious wing.. The best.”
For a shareable starter, order the BBQ fries.
“These are crinkle cut. They're crunchy. They're creamy. I like to add a little bit of pork and brisket on them. Think of them like nachos, but in fry form. They are awesome.”
And for a southern starter by way of the Philippines, try the Crispy Cheddar Jalapeno Spring Rolls.
“I love those Filipino spring rolls, so we model these spring rolls after that. It's got a jalapeno cheddar sausage inside and the sweet and sour dipping sauce, we do it with our North Carolina vinegar sauce mixed with our sweet sauce. They’re bold and delicious, crispy, sweet, tart and just delicious.”
If you want some cue you can wrap your hands around, Smoke Shop has these Nashville Hot Chicken Sliders- served on a squishy Martin’s potato bun. But for something more substantial, try their Fried Chicken Sandwich topped with Chipotle Ranch and crunchy pickles. And for sandwich people truly travel for, get the burnt ends, even if you don’t know exactly what it is.
“The number one question that we get is, what are burnt ends? We take a brisket and we smoke it so it's tender. We toss it in sweet barbecue sauce, and smoke it again, so it almost gets like a crunchy, sugary outside, that zip from the barbecue sauce and the richness of the beef. If you want the pro move. I put a little cole slaw, eat it like that.”
If you’re looking to try a little bit of it all, a boss move would be to order the Pit Boss.
“The Pit Boss is three meats and three sides. We have about eight different barbecue meats to choose from, and 11 different sides to choose from. It's a good way to try a whole bunch of stuff from us and it's filling.”
The First Place ribs are the first meat you should order according to Andy- and the many competition barbecue judges who have sampled them throughout the years.
“Our first place ribs are..named after many competitions that we came in first place for. 14’43 These are falling off the bone, but they still have a little bit of pull. We have our secret rub. Smoke them for hours and on pickup, we glaze them with our sweet barbecue sauce. They are absolutely tender, juicy, delicious.”
But it’s the brisket that’s truly a labor of love- cooked for hours until it's absolutely perfect.
Brisket is the hardest piece of meat to cook. It takes about an hour a pound and when we slice it, it is just tender, falling apart, rich, succulent. Best brisket around.“
And by this time in the meal, you should be proud if you get through all of that delicious Que with room enough for dessert. But if you do, there’s creamy dreamy banana pudding- garnished with vanilla wafers, and the Smoke Shop’s addictive Butter Cake Crack; made from the edges of their Butter Cake Dessert.
“It is so addictive. We call it butter cake crack don't start eating it unless you want to eat the whole thing. That's my suggestion, it is kind of sort of gooey, kind of crunchy and rich and decadent.”
And with slow smoked barbecue made with love, it’s hard to not to feel the love at The Smoke Shop Barbecue.
