Quarter to 3 in the AM…

Honestly, what would you rather be doing at 2:45 on a Saturday morning? Sleeping or smoking a brisket? I’ll tell you what I prefer… These beauties went in about an hour age, just 12 hours left until somebodies mouth is doing a happy dance! Advertisements

Hello Washington Street Block Party

Looking forward to seeing all of you this coming Sunday at the “Hello Washington Street Block Party” at 492 Waltham Street! Bring your appetite and thirst – we’re introducing our homemade sweet tea! See you there! The Don

Village Day a HUGE success!

WOW! Village day went beyond all expectations! We sold out of 48 pounds of Brisket in the first hour and by the end of the second hour had gone through all 15 racks of ribs! I want to thank all who helped – my daughter Maria and her friend Ali. My nieces Erin and Jenn…

The Countdown has begun!

We are so excited!  Nonantum Village Day is less than a week away!  Make sure to stop by our booth and get a taste of our famous Bisket and Ribs.  If you like what you taste, don’t forget to bring some of my rubs home with you! See you at Coletti-Magni Park on Watertown Street…

Selling my Wares

I’m beginning to get excited about Nonantum Village Day on Sunday day June 3rd! The BBQ Don will be there in all his glory selling my succulent Brisket and juicy Baby Back Ribs (along with some surprise sides of course)! Come by my booth and say Hi and sample my wares. The event  takes place…

Apple & Sausage Dressing with Sage

Here is my delicious and easy apple/sausage dressing (it’s stuffing only if cooked inside the roast or bird). Make this with my Crown Roast of Pork and your taste budds will be doing their happy dance!! For up to 10 people 2 pounds sausage meat (w/o fennel if possible) 1 loaf day old bread (Italian…

Pork Crown Roast with Apple & Sausage Dressing

Up here in the Northeast, once the first snow flies and the temps drop down to the 20s even the most enthusiastic BBQer needs to retire the smoker for the winter and bring the cooking inside.  That’s exactly what I’ve done.  I love “conventional” cookery almost as much as smoking.  Winter is the perfect season…

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