served family style for two to share! your choice of three slow-smoked meats + four from scratch sides

Barbecue for Two

slow-smoked + quick fried choice of pitmaster dry rub or brown sugar buffalo sauce. six-pack

Smoked Wings

you can have it all! pulled pork, smoked turkey, 15hr brisket, spare ribs, smoked chicken + all of our from-scratch sides. served family style for 4-6 to share

The Family Reunion

herb brined, s+p rub, three hour smoke, finished on the grill. pour on our alabama white sauce. half chicken on a tray, two sides

Smoked Chicken

greens + radicchio, cabot alpine, herb crumble, our caesar dressing. small

Charred Broccoli Caesar

center cut, our pork rub, four hour smoke, finished on the grill + glazed with our mountain maple sauce. half rack on a tray, two sides

Pork Spare Ribs

marbled pork shoulder, our pork rub, 18+ hour smoke. pour on our catamount gold sauce. half pound on a tray, two sides

Pulled Pork

vermont apple cider, runamok maple sweet + sour

Crispy Brussels

hand cut russets, twice-fried to golden, alabama white sauce on the side

Basket of Fries

hand cut fries, our gravy, vermont cheddar curds, chopped brisket

Brisket Poutine

Baked Beans

trimmed whole turkey. our pitmaster rub, four hour smoke. pour on our alabama white sauce. half pound on a tray, two sides

Smoked Turkey

Mac + Cheese

angus beef, hand trimmed, s+p rub, 15+ hour smoke, carved to order. pour on our classic red sauce. half pound on a tray, two sides

Beef Brisket

Applesauce

oyster mushrooms, pitmaster rubbed seitan, sweet onion, glazed in our classic red sauce. half pound on a tray, two sides

Smoked Mushroom + Seitan

'Fat Tire' Toast

In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create the rub.

Prepare the Rub

Rub the mixture evenly over the pork ribs, chicken thighs, and brisket. Allow the meat to marinate for at least 1 hour, or overnight in the refrigerator for best results.

Season the Meats

Preheat your smoker to 225°F (107°C). Place the seasoned meats in the smoker and smoke for about 4-5 hours, or until the internal temperature of the meats reaches 190°F (88°C) for the ribs and brisket, and 165°F (74°C) for the chicken.

Smoke the Meats

Prepare coleslaw, baked beans, cornbread, and macaroni and cheese according to your favorite recipes or package instructions.

Make the Sides

Once the meats are cooked, let them rest for 10 minutes. Slice the brisket, and serve all meats family-style with the sides and barbecue sauce on the side.

Serve the Meal

Pork Ribs

Chicken Thighs

Brisket

Brown Sugar

Paprika

Garlic Powder

Onion Powder

Black Pepper

Salt

Cayenne Pepper

Coleslaw

Cornbread

Macaroni and Cheese

Barbecue Sauce

Rinse the chicken wings under cold water and pat dry with paper towels. Place them in a mixing bowl.

Prepare the Wings

Drizzle olive oil over the wings and sprinkle with salt and black pepper. Toss to coat evenly.

Season the Wings

Mix all dry rub ingredients in a bowl. Rub the mixture generously over the wings. Let them marinate for at least 30 minutes.

Apply Dry Rub

Preheat the smoker to 225°F (107°C). Place the wings on the smoker rack and smoke for 1.5 to 2 hours until fully cooked and smoky.

Smoke the Wings

Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the smoked wings in batches until crispy, about 4-5 minutes.

Fry the Wings

In a saucepan, combine hot sauce, brown sugar, butter, apple cider vinegar, and garlic powder. Heat over medium heat until the butter melts and the sauce is well combined.

Prepare Brown Sugar Buffalo Sauce

If using the buffalo sauce, toss the fried wings in the sauce until fully coated. Otherwise, serve plain or with the dry rub.

Toss Wings in Sauce

Chicken wings

Olive oil

Black pepper

Garlic powder

Onion powder

Cayenne pepper

Brown sugar

Smoked paprika

Hot sauce

Butter

Apple cider vinegar

Rub the pulled pork, turkey, brisket, ribs, and chicken with BBQ rub, and let them marinate for at least 2 hours or overnight in the refrigerator.

Marinate the Meats

Prepare your smoker to a temperature of 225°F (107°C) using your choice of wood chips.

Preheat the Smoker

Place the marinated meats in the smoker. Cook the pulled pork for 8-10 hours, the turkey for 4-5 hours, the brisket for 15 hours, the spare ribs for 5-6 hours, and the smoked chicken for 3-4 hours, or until tender.

Cook the Meats

While the meats are smoking, prepare the coleslaw, baked beans, cornbread, and macaroni and cheese according to your favorite recipes.

Prepare the Sides

Once all the meats are cooked and rested, shred or slice as appropriate and arrange them on a large platter alongside the sides. Serve warm and enjoy!

Serve Family Style

Spare Ribs

BBQ Rub

Apple Cider Vinegar

Smoked Paprika

In a large pot, combine water, salt, brown sugar, rosemary, thyme, garlic, and peppercorns. Stir until the salt and sugar dissolve. Bring to a boil and then cool completely.

Prepare the Brine

Place the halved chicken in the cooled brine, ensuring it is fully submerged. Cover and refrigerate for 12-24 hours.

Brine the Chicken

Remove the chicken from the brine and pat dry. In a small bowl, mix together black pepper, kosher salt, and paprika. Rub this mixture all over the chicken.

Apply the Rub

Preheat your smoker to 225°F (107°C). Use your choice of wood chips for smoking (hickory or applewood works well).

Prepare the Smoker

Place the chicken in the smoker and smoke for about 3 hours, or until the internal temperature reaches 165°F (74°C).

Smoke the Chicken

Preheat your grill to medium-high heat. Grill the smoked chicken for about 5-10 minutes per side to crisp the skin.

Finish on the Grill

In a bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.

Mix the Sauce

Water

Fresh rosemary, chopped

Fresh thyme, chopped

Garlic cloves, crushed

Black peppercorns

Kosher salt

Whole chicken (cut in half)

Mayonnaise

Lemon juice

Dijon mustard

Toss broccoli florets with 1 tablespoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper until evenly coated. Heat a cast-iron skillet or heavy-bottomed pan over high heat until very hot (about 3–4 minutes). Add broccoli in a single layer and let cook, undisturbed, 2–3 minutes until edges char. Stir or shake pan to brown other sides, cook an additional 2 minutes until crisp-tender and charred in spots. Remove to a plate to cool slightly.

Prepare and char

In the same skillet over medium heat melt 1 teaspoon butter. Add 1/4 cup panko and toast, stirring frequently, 2–3 minutes until golden and fragrant. Remove from heat, stir in 1 tablespoon chopped parsley, 1/2 tsp lemon zest, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Let cool — crumbs should be crisp.

Toast and combine

In a small bowl combine 2 tablespoons mayonnaise, 1/2 tsp anchovy paste, 1 tablespoon lemon juice, 1/2 tsp minced garlic, 1/2 tsp Dijon, 1/4 tsp Worcestershire, and 1 tablespoon grated Parmesan. Whisk while slowly drizzling in 1 teaspoon olive oil until smooth. Season with 1/16–1/8 tsp salt and 1/16 tsp freshly ground black pepper to taste. Taste and adjust acidity or salt as needed.

Whisk dressing

Place 2 cups mixed greens and 1/2 cup thinly sliced radicchio in a medium bowl. Add the warm charred broccoli on top (arrange for visual contrast). Drizzle the Caesar dressing over the greens and broccoli — start with about half the dressing and toss gently; add more if desired to coat lightly.

Sprinkle 1/4 cup shaved Cabot Alpine cheese over the dressed salad, then scatter the herb crumble evenly on top for crunch.

Finish with an optional extra grind of black pepper and a small squeeze of lemon if desired. Serve immediately while broccoli and crumbs are still warm to retain contrast between warm elements and cool greens.

mixed greens (baby romaine, baby kale)

radicchio, thinly sliced

broccoli florets (bite-sized)

olive oil

salt

black pepper, freshly ground

Cabot Alpine cheese, shaved or grated

panko breadcrumbs

unsalted butter

fresh parsley, finely chopped

lemon zest

black pepper

mayonnaise (or blended egg emulsion)

anchovy paste

fresh lemon juice

garlic, minced

Worcestershire sauce

grated Parmesan cheese

freshly ground black pepper

Remove the membrane from the back of the ribs and rub the pork rub all over the ribs. Let the ribs sit for at least 30 minutes to absorb the flavors.

Prep the Ribs

In a saucepan over medium heat, combine maple syrup, apple cider vinegar, soy sauce, minced garlic, and black pepper. Bring to a simmer and cook for about 10 minutes until slightly thickened. Remove from heat and set aside.

Make the Mountain Maple Sauce

Preheat your smoker to 225°F (107°C). Place the ribs in the smoker and smoke for 4 hours, maintaining the temperature and adding wood chips as needed.

Smoke the Ribs

After smoking, preheat your grill to medium-high heat. Transfer the ribs to the grill and brush with the mountain maple sauce. Grill for about 5-7 minutes on each side, basting with more sauce until nicely caramelized.

Cut the ribs into halves and serve on a tray with your choice of sides such as coleslaw and cornbread. Drizzle additional mountain maple sauce over the ribs if desired.

Plate the Ribs

Pork spare ribs (center cut)

Pork rub

Maple syrup

Soy sauce

Garlic (minced)

Rub the pork shoulder generously with the pork rub, ensuring an even coating all over the meat.

Prepare the Pork

Preheat your smoker to 225°F (107°C). Place the pork shoulder in the smoker and cook for about 18 hours, or until the internal temperature reaches 195°F (90°C).

Smoking the Pork

Once the pork is cooked, remove it from the smoker and let it rest for at least 30 minutes before shredding.

Rest the Meat

Using two forks, shred the pork into bite-sized pieces.

Shred the Pork

Place half a pound of pulled pork on a tray and drizzle with Catamount Gold Sauce. Serve with your choice of sides.

Serve

Pork Shoulder

Pork Rub

Catamount Gold Sauce

Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. In a mixing bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until well coated.

Prepare the Brussels Sprouts

Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for approximately 20-25 minutes, or until they are crispy and browned, tossing halfway through for even cooking.

Roast the Brussels Sprouts

In a small saucepan over medium heat, combine the Vermont apple cider, maple syrup, apple cider vinegar, Dijon mustard, and minced garlic. Bring to a simmer and cook for about 10-15 minutes, or until the mixture has thickened slightly.

Prepare the Glaze

Once the Brussels sprouts are roasted, drizzle the sweet and sour glaze over them while still hot. Toss to coat evenly and serve immediately.

Combine and Serve

Brussels sprouts

Vermont apple cider

Runamok maple syrup

Garlic, minced

Wash and peel the russet potatoes. Cut them into thick fries, about 1/2 inch wide.

Cut the Potatoes

Soak the cut fries in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.

Soak the Fries

Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the potatoes in batches for about 4-5 minutes until soft but not colored. Remove and allow to cool on paper towels.

First Fry

Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels and season with salt to taste.

Second Fry

In a bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, black pepper, and salt. Whisk until smooth and creamy.

Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill the Sauce

Russet potatoes

Vegetable oil

Wash and peel the Russet potatoes. Cut them into thick strips to make fries.

Cutting the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

Barbecue For Two