Pit BBQ in Vermont

Curtis BBQ

While Curtis is a colorful character, his BBQ is expensive and, IMHO, just ok. Sometimes his ribs are burned, sometimes underdone. His chicken is often dry. I should qualify my opinion by saying I generally prefer closed to open pit BBQ and I'm not a big fan of vinegar-based sauce.

My idea of a great pit boss is Lou "PapaLu" Ekus of Holy Smokes BBQ and Whole Hog House, a BBQ shack in a deconsecrated Lutheran Church in West Hatfield, MA. My favorite is his gigantic caramelized beef rib. It's a miracle of tenderness and flavor. Holy Smoke's whole hog roasts are fantastic as well.

Holy Smokes

I respectfully disagree with the gentleman from Montpelier. I've been going to Curtis' 9th. wonder of the world since he opened in the early 80's. While I have gotten his ribs a little 'fall off the bone', they've never been burnt or underdone and usually they are great. I had them last Saturday and they were as good as ever.
I give them 4.5 pigs on a 5 pig scale (the highest I've ever given a BBG is 4.75 pigs, and I've eaten at probably 100 BBQ's). My wife swears by Curtis' chicken, and she's a finicy eater.
Yes, he is a bit pricey and you either love or hate his sauce. I happen to love it. The sides aren't much to talk about but the athmosphere is rural Georgia plunked down in the green hills of Vermont. What more could an exiled (Ohio) New Englander (New Hampshire) ask?