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Flavor Profile: Gideon's BBQ Smokehouse in Glastonbury
In the future, every town will have its own barbecue joint. The future's almost here in Connecticut, it seems. That thought crossed my mind last week while chowing down at Gideon's BBQ Smokehouse in Glastonbury. Slow-smoked meat is ascendant. Barbecue is on the march. This could have something to do with the popularity of grilling and BBQ on food television, or it could be that as more and more backyard barbecue-fiends perfect their skills they get the urge to show off their ribs and brisket to the public at large. A few gold medals at a barbecue competition can be enough to make a home hobbyist dream of the big time. Or it could be that people just love that combination of sweet and tangy, and smoke and spice, of meaty goodness. Barbecue takes a lot of time and care to make well, but once you've got a tray of the stuff, it's pretty easy and quick to serve it up. So it's an ideal restaurant food in that regard.
By Steve Alcazari
October 16, 2013