Restaurant guide

Thank you to Reeds Ferry Sheds for having us at the final days of their sale for their customers to enjoy some complimentary BBQ!

Great family farm to get your locally raised beef

come on down and get a deal on a new shed

Smoker is filling up!!!!

Please vote for us if you like our food. https://www.surveymonkey.com/r/MRX2MJZ

We are currently looking at an opening date for the truck of April 5th.

I am getting Prime Angus brisket in for orders for St. Patrick’s day weekend. Minimum 3 pound order delivered at our normal pickup price, (delivery area from Billerica MA to Merrimack NH). Put orders in ASAP to ensure order. Call 603-204-1231 to place order

Excited for changes in the upcoming season. New menu, brisket available more days per week and beef ribs added to the catering menu. More changes coming!!!

https://nhbaconbeer.com

Trying a new rub on beef ribs!

Big pot of jambalaya for the game

The Perfect Bite!

A reminder to get your order in by Wednesday for Super Bowl orders!!

Taking Super Bowl orders!!! $25 minimum to have delivered in the Nashua to Billerica area.

Briskets for tomorrow’s cater!

Another private catered event today. Getting a little help from some Swedish visitors.

Merry Christmas everyone. Our prime rib tonight. Have a wonderful evening and a great New Year!

Last night’s brisket, smoked 21 hours. This was for ourselves to enjoy with family and friends.

The Perfect Bite!

Last night’s brisket, smoked 21 hours. This was for ourselves to enjoy with family and friends.

No, you are not seeing double, today we are smoking extra brisket and they are "jiggle" ready. This is what Saturdays are about...waking up early to get your piece of brisket!

It's all about the Brisket today! It's "jiggling" and it's ready to be served. Come on down and get a piece before it's all gone.

Wow, what a day and what a crowd at the High Hopes Foundation's event NH Bacon and Beer Festival. People stood in line in the rain for Ranger's BBQ Spicy Smoked Beans with Bacon. It was a hit!

Try us out and see why people are flipping out over this BBQ.

Yesterday I showed how I prepped the ribs. I will now show part of what I have done this morning. I have already taken the Boston butts out of the smoker and pulled them. The ribs I prepped yesterday are out also and cut into half racks. Here is the chicken for today's menu being prepped. I spatchcock the birds, they not only cook faster but I found they hold the smoke flavor better also. Spatchcocking is a process of cutting out the spine and cutting the breastplate so the birds can lay flat. I then blot dry the inside of the bird and apply seasoning. Turning the bird over, I blot dry the outside of the bird and again apply the seasoning.

I have had a number of people ask about the process of how I prepare even before smoking the food. Here, I will show the process of prepping the ribs. First picture is showing ribs with the membrane on. The next is with the membrane removed, then adding the rub to the backside of the ribs. Once the ribs are turned over to the meat side I pat them try and sprinkle the rub on that side, and rub the dry rub into the meat.