Smokin’ Outside BBQ From Chef Scott Ouellete

Chef Scott Ouellete of O Steaks and Seafood and Canoe now offers smoked specialties with Smokin' Outside



Chef Scott Ouellete

Entering Center Harbor on Rte. 25 any Sunday morning this spring, it will be hard to miss the heady aroma emanating from the Canoe Restaurant parking lot. Chef Scott Ouellete will be presiding over Smokin’ Outside, a new venture that he started last fall. Chef Scott began offering Sunday smoked specials outside, served from his giant black smoker; diners could either eat them inside the restaurant or take them home.

The menu features St. Louis barbecue ribs, either a full rack ($22) or half rack ($14), as well as half a smoked chicken ($12) or a combination plate of a quarter smoked chicken and quarter rack of ribs ($16). BBQ Pulled Pork Sandwich ($12) is also on the menu, and occasionally brisket or sausages. Chef Scott is also smoking pastrami. Crisp fries and crunchy slaw accompany all the smoked meats, on in-house or take-home orders.

Ouellette got the idea of smoking outside from a trip to Europe, where he witnessed the porchetta trucks in Italy, and the carts selling smoked and roasted meats in France. In Europe, the meat trucks and carts follow the local outdoor or farmers markets from town to town, depending on market day. In Italy, porchetta is featured at most every market. A whole pig, stuffed with an herb mixture of sage and rosemary, is spit-roasted for many hours, then placed on a truck similar to our hot dog vendors or street food truck, and sold, cut to order, and served on a crusty roll or sliced and sold by the kilo for the customer to take home.

In France, Ouellette observed, the trucks were next to the bakeries, rolls or bread purchased there, then on to the meat truck for the filling, for pork or other charcuterie. 

Ouellette had the impressive-looking smoker built in Georgia and hauled up to New Hampshire. The fuel for the smoker is hardwood and the choice of wood depends on what is being smoked. He hopes to resume Smokin' Sundays in April or May, weather permitting.

Magic Foods, his catering company, also offers Smokin’ Outside on- and off-premise catering.  

 

Edit ModuleEdit ModuleShow Tags
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags

Calendar

Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. The Soothing Power of Reiki
    Reiki and other complementary approaches to wellness, such as art therapy, aromatherapy and...
  2. When Is it Too Late for Plastic Surgery?
    More and more seniors are saying it's never too late and are signing up for various procedures....
  3. Tamworth Distillery's Local Spirits
    This farm-to-bottle distillery brings creative alchemy to a small town in New Hampshire.
  4. Find Your Own Food - Foraging in New Hampshire
    It doesn’t get much more local than stepping outside and finding things to eat. Learn about how...
  5. Guide to Antiquing in New Hampshire
    It’s August, which means it’s almost time for the 58th annual NH Antiques Week. To mark this...
  6. Running Strong
    In June 95-year-old George Etzweiler became the oldest person to finish the 7.6-mile Mount...
  7. New Hampshire’s Northern Tip
    A trio of towns — Pittsburg, Clarksville and Stewartstown — fill the narrow triangle at the...
Edit ModuleShow Tags