In recent years, Vermont has seen a handful of barbecue restaurants pop up. These eateries seek to bring authentic southern style barbecue to a state that is not thought of as a barbecue destination.
Recently Sally Pollak and Melissa Pasanen, writers for the Savorvore Section of the Burlington Free Press, took a tour of several barbecue restaurants in Vermont.
“This is not grilled meat; this is made in a smoker,” Pasanen says. “Real barbecue has to be cooked low and slow over a hardwood fire in a smoker.”
You can find out more about Vermont barbecue in their piece Two New Barbecue Spots Open, Plus Three More To Try.
The VPR Café is made possible by Kimball Brook Farm, organic milk and cream from Vermont grass-grazed cows.