"I had heard that chronicale made a piece on 3 nh bbq and I knew who the other two were places so that I was excited to hear the third place. it turned out that this place I thought was still on the beach? ... then I find out that this is a completely different place I have never heard of, so I was really excited and visited the next day. I have what they call the 3 barrel 3 meats 3 pages. eat too much, but damn it looked glorious. straps, pulled pork and brisket with mac and cheese, beans and cornbread. I also had to try her teufel pickled eggs. brisket, they have broken my first rule, BBQ sauce on top, never do that, but except that it looked traditional, good smokering, a bit on the dryer side. I have to be honest after a few bites. I couldn't tell if it was brisket. it was dry, no flavor, no bark, no of this traditional embarrassing taste, I could say it was at least smoked, but I feel like I got pork bauch. the flesh itself was ok minus any other taste they could add to meat. pulled pork was very orange in the color and obviously brewed in any sauce. there was a fist-sized hunk of untanned pork in the middle of which kind of me bleeded. good enough cooked, good texture and taste for a sandwich. -Right. came with 4 bands, no bark to them, good ripening. taste was not super smokey, the meat was very delicate, big pork taste, but there were some other taste in the ribs that is difficult to describe for me. almost like ham. the taste I can most relate is like a beautiful smoked ham. I don't know what they're doing to get it that way, or when they're trying, but I'm sure it tasted that way. sauce. liquid and very sweet. borderline teriyaki taste mac and cheese, cheese goop on mussels pasta with some butterbrot crumbs above. does not look too promising. breathe it and changed my mind right away. Cheese was a little tricky, with several different cheese, the pasta was nice, a kind of spicy was in there and it should have been black pepper, but it was still quite good, although begging a bit orange, large pieces of pork or bark fat. gravy was thick and firm on the spoon. the most common, a bit sweet, maybe a tiny bit over boiled, because the bons just exploded. I usually don't like the meat in my bean, cowboy style, but in this special, the meat actually paired well. teufelseier, looks good, smells good, a bit with a few sweet pieces of speck cubes and maybe some dillkraut, maybe fennel. taste really good, but of course they need to like plastered things and the taste of deviled eier. the dressing is above all what I could taste, but the seasoning is well mixed with it. great taste. Maybe not quite as pickley as some pickel lovers hope, but it is definitiw there. and I personally like my hard boiled eggs still a bit soft in the white, so it has this beautiful jello type of texture, these are a bit harder than the prefabricated ones that could get them from a load. but still they will buy each time. cornbread is sold as a side in the form of 2 small muffins. moist, buttery, kernel still in brot, very good maisbrot. came with a zimtbutter that was a bit over zimt. I have taken a second to realize that this was actually jalapeno cornbread. very subtle, but I just noticed something green veggie in brot and realized that it was a fiber band of jalapeno. very good relationship also, only enough to get this fun taste of the pfeffer. So I'd say that their sides killed it. her flesh is more on the unique side, but could use a little work."
