Farmboys Smokin' BBQ: Memphis-style at its best
Published 10:34 am, Sunday, April 14, 2013
Matt Lombardo was born in Charleston, S.C., so it's not surprising that slow-cooked barbecue is his meal of choice.
As a young adult, he worked the show horse circuit, traveling to Tennessee, Texas and New Mexico.
"You eat a lot of barbecue on the road," Lombardo said, "Memphis-style, slow-cooked and good."
Now living in Connecticut, Lombardo decided to bring a bit of the South to New England and launched Farmboys Smokin' BBQ.
Though he and his wife, Stacey, live in Danbury, Farmboys' kitchen is in Darien. Matt Lombardo's friend, Chris Sparaco, helps with the catering business.
"This is a labor of love," said pit master Lombardo. "I really just want to do barbecue the way it's supposed to be done."
A mobile smoker is used to slow-cook the meats. It's all done on site; the meats are smoked using various types of wood, including hickory and applewood. Homemade barbecue sauce is provided.
The secret is in the rub and the cooking time, Lombardo said.
Beef brisket, pulled pork, barbecued chicken and even pig roasts are among Farmboys' specialties. Meat is purchased through Omaha Beef Co. in Danbury.
The mobile smoker is an indirect wood/charcoal smoker from a company in Georgia. Authenticity in producing a Memphis-style barbecue is key in Lombardo's cooking.
Brisket is smoked for 18 to 20 hours. The cornbread side dish has diced bacon, and on request, diced jalapeno can be added.
Throw in the coleslaw, baked beans with brown sugar and bacon, and the meal's complete.
To kick off its first spring season, Farmboys fired up the smoker at a Newtown home earlier this month.
Beef brisket, pulled pork, pork ribs, chicken, chopped beef and kielbasa all were on the menu for a Saturday meal at 2:30 p.m. The smoking process was started at 7 p.m. the night before, and by Saturday afternoon, everything was ready.
"Delicious," said Jason Tucker, of West Haven, as he sampled the kielbasa. "I eat barbecue all the time, at least once a week, and this is good."
"Oh, that's awesome," said Janet Strand, of Woodstock, as she tasted a spoonful of pulled pork. "I put a sweet sauce on it. I can't wait for the chicken to come out."
Farmboys Smokin' BBQ is available seven days a week. Call 203-788-9772 or visit www.farmboyssmokinbbq.com.