BBQ IN REVIEW: The One-Eyed Pig
by Nick Doniger
from Sizzle Grove
Who says Northerners can’t barbecue? That’s slowly becoming our mantra here at Sizzle Grove, as we develop our own Connecticut barbecue recipes and visit awesome establishments in the Connecticut and New York areas. Recently we had a chance to visit Newtown, Connecticut’s The One-Eyed Pig, previously a blue collar bar which, since July 2010, has been transformed into a great barbecue joint.
BBQ IN REVIEW: The One-Eyed Pig
by Nick Doniger
from Sizzle Grove
Who says Northerners can’t barbecue? That’s slowly becoming our mantra here at Sizzle Grove, as we develop our own Connecticut barbecue recipes and visit awesome establishments in the Connecticut and New York areas. Recently we had a chance to visit Newtown, Connecticut’s The One-Eyed Pig, previously a blue collar bar which, since July 2010, has been transformed into a great barbecue joint.
Upon arrival, I was a little bit unsure of what I was getting into. Couldn’t smell the smoke yet, and it was a quiet night being a Wednesday. However, we walked in, and I got just a hint of that familiar hickory-esque aroma that I love so much (though I can’t say for sure what they use for smoke). Sometimes it takes a little while for the aroma to fully develop at a barbecue joint.
There was seating at the bar, and a section of tables separated by a wall, most likely for family units. We chose to sit in what I’m dubbing the family section, as it was quiet and we could see the large flat screen television. Menus were already at the table; small, simple, but good and decently priced.
As the name One Eyed Pig suggests, this place was certainly porkcentric. The stand-out items were ribsor pulled pork, though they also served whole or half chickens, plus a few other dishes. I chose the half rack of ribs, which came with two sides. Fries both standard and sweet potato, macaroni and cheese, beans, slaw…. what to choose? As much as I wanted to be healthy and get beans and slaw (the two veggie sides), I had to have me some sweet tater fries and mac ‘n cheese.
The first bite of ribs had to be unsauced, so I could judge. Smoke, check. Meat coming clean off the bone… very check.
My half rack of meaty spare ribs came out naked, but aromatically smokealicious. Tables had a variety of sauces, including a vinegary and lightly peppery mop sauce, a VERY peppery hot sauce, and a signature tomatoey One Eyed Pig BBQ Sauce. The first bite of ribs had to be unsauced, so I could judge. Smoke, check. Meat coming clean off the bone… very check. Spice rub minimal, but maybe that’s their thing. Either way, I’m abundantly pleased and I’ve got sauces.
Sides… awesome. Crisp, thinner-than-usual sweet potato fries require no adornment, and the macaroni and cheese was quite flavorful as well.
Other folks at my table enjoyed pulled pork, which I was pleased to sample. Tender, smokey, also served naked. BBQ sauce is right there for those who want a traditional, picturesque serving, or for those of you who like Carolina or Tennessee style pork, a little mop sauce and a dash of black pepper awaits your sprinkling.
Beer-wise, your best bet is probably to get a safe Sierra Nevada Pale Ale, as The One-Eyed Pig doesn’t specialize in the craft beer department. As much as we love beer here at Sizzle Grove, we figured we’d be too full from the barbecue anyway. And we were right.
The One-Eyed Pig is located at 71 South Main Street in Newtown. They’re open “11am – ??” and frequently feature local live music. Follow them on Facebook here.
Nick Doniger is the creator and author of Sizzle Grove, a blog celebrating all that isarbecue and beer. He is a blogger and online content writer with a degree in American Studies from the University of Connecticut. Nick’s interest in barbecue stemmed from watching cooking shows and the subsequent purchase of a charcoal grill, plus a couple years of trial, error, and experimentation. All recipes on his site were developed by him, unless noted otherwise. His love of craft beer was spawned from frequent visits to his favorite bar at My Place restaurant in Newtown, Connecticut, and from his parents’ and friends’ influence. In his spare time, Nick enjoys cooking and developing recipes, spending time with his girlfriend, singer Lauryn Linley, and writing his own music.
