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.”