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Thursday 12pm - 6pm Friday 12pm - 6pm Saturday 12pm - 6pm Sunday 12pm - 6pm

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Backwoods BBQ

Name: Backwoods BBQ
Address: 33 Eaton Road, Freedom, NH, 03836, US
Telephone: +16033070086

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Backwoods BBQ

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Mobile BBQ trailer and catering

10/14/2026

Well, we got through another season!
Many thanks to all involved!

We finished out Columbus day weekend, smoking 803 lbs of meat, with 3 overnight shifts to keep up on demand for brisket and pulled pork.
That finished out the season with 13,739 lbs of smoked brisket, pork butt, ribs, and chicken, and we went through 68 gallons of house made pork, chicken, and beef rub.
I dont even keep track of appetizers, but quite sure the quantity is in the thousands!

We spent the winter figuring out how to make marbled cornbread with boston brown bread, and I guess that worked well.. With the help of Mcdoods bakery, we put out 142 dozen.. so, over 1,700 mini loaves! I guess people liked it!

Then there was 152 gallons of beans, 72 gallons of potato salad, 300 lbs of coleslaw, and 328 gallons of mac & cheese, 108 gallons of chili... scores of tomahawk ribeyes after hours, and lots of specials, from filipino and korean skewers to oxtails and racks of lamb... It was a busy season!

We finally got a sizeable santa maria grill added to the arsenal, and wondering what tricks we might be able to pull with it, other than purely smoked meats! We've been dabbling with braaibroodjies and boerwors, so maybe we'll be able to squeeze in an all you can eat braai cook or two this next year?

But, for now, its time for a break!

I'm headed to New Mexico the end of the month, to road trip Texas top 10 bbq joints with my son, and that should be a lot of fun.

Will keep ya'll posted on that adventure, and thanks again for stopping by!

10/09/2026

UPDATE: We have a winner! Farley
within 60 seconds...It was 1 hr 43 minutes.

This first run this morning makes 13,361 lbs of meat so far this season... over 6-1/2 tons and counting!

POP QUIZ!!!

HOW MANY HOURS/MINUTES... does it take for a 70 year old geezer, to start the fire, mix up two 1/2 gallons of rib and chicken rub, peel silver skins off 15 rack of ribs, prep and load up 82 lbs of meat with dry rub in the smoker to start the morning???

Closest guess ( plus or minus) wins a free serving of burnt ends!.

10/08/2026

First round of the day is underway.

If you're looking for burnt ends, I've got a double batch going, but they wont be ready till after 2 pm... So no need to rush in at noon!

10/07/2026

We're fired up (literally!) for our last weekend of the season!
I've got the first of two all night cooks this week going on right now, with 198 lbs of briskets and pork butts to prime the pump for thursday.
Tomorrow will be a very busy day of prep and cooking!
We've got chili, brunswick stew, and mac and cheese to make... pork to bark up for burnt ends, and roast beef to smoke....Brisket to slice, pork to pull, and a few hundred appetizers to wrap in 19 lbs of bacon, from pig shots to donuts...and somebody has got to shell a gallon of boiled peanuts...
(The pre-orders went wild this week!)

The smoke will be rolling tomorrow on Wedesday, and yeh, it smells good, but we are definitely "CLOSED" until Thursday!

Nothing is available on Wednesday, and we'd rather not spend the day explaining that to folks! We've got too much to do! Hope to see ya this weekend though, for the end of the season!

Right now, its all about 72 lbs of pork butt, slow rolling and dripping fat onto 126 lbs of brisket for the next 15 to 18 hrs, and I gotta get back up in 1-1/2 hrs to check on it, so I'm gonna take a nap!

10/04/2026

We made 50 pot pies last week with buttermilk biscuit top crust.

Thay are all sold and gone.

I dont even have any for myself!...Yet.

We are planning to make a big batch of Brunswick stew for the Columbus day weekend, with some of that having the stock thickened and converted to the ( apparently) popular, "Brunswick pot pies"...

How much we put into "pies" is up to you folks!

If you want to pre-order any Brunswick pot pies, ( or any other pot pies) for this last weekend of the season coming up, then get your order in by Monday, and we'll make up an exact amount!

If they arent pre-ordered, we arent making them. We have plenty of other things to do.
So, for other people strolling in next week, asking, "Got any pies"?...I can tell you now, the answer is, "No"...

You won't be getting any unless they were ordered by tomorrow, on Monday"!

We, have a bunch of people ordering large quantities of BBQ to put up for the winter, and we're in for a very busy week!

We'll be smoking just enough brisket and pulled pork for plates, sandwiches, and PRE-ORDERED "pounds" of meat...

If you plan on buying meats by the pound, then let us in on the plan by Monday!
Thanks

10/03/2026

WEEKEND GIVEAWAY!

SMOKED and BRAISED OXTAILS!

These are like beef short ribs on steroids!

I've got a full tray of beef oxtails that will be rubbed and smoked for 6 to 8 hrs today to establish a bark.. chilled overnight, and tomorrow they'll be braised in a seasoned bone marrow broth with garlic, portabello, onion, black truffle, with red merlot w**e, and braised for another 6 hrs or so, till they are fall off the bone flavor bombs!

Every customer who comes today ( Sat, oct 3rd)
can enter their name and number, for a drawing tonight!

The winner will be notified, for pickup tomorrow on Sunday after 5:00.

Don't miss out on the chance to win a super supper for sunday night!

10/02/2026

Here we glow again; Me and Crawford.
We meet up early mornings, day after day, to do our thing in the tranquility of pre-dawn hours. Crawford never considered being a smoker, and I hadn't really considered being a pitmaster, until we met.
He had a life as an electricians job box, but he was abandoned. I saw him on Facebook Marketplace... beat up, and lost - and I got an idea!

So, I drove to Massachusetts, and convinced him to start a new life as smoker many years ago.
He was reluctant at first, but now performs like a champion after numerous modifications.

Together, we've smoked tens of thousands of pounds of meat. I can now feed him 50 racks of ribs, or 220 pieces of chicken, and he just cranks it out with few complaints. He did set my first bbq trailer on fire, but that was partly my fault for letting his water pan run dry and accumulate grease that ignited above the intense heat. But, we thought about it, fixed that issue.

Where he used to shelve tools, parts and and pieces, he now has a block lined firebox, topped with a 12 gallon, gravity fed 1/4 in thick stainless steel water pan, regulated with a high temp float valve. (He never runs out of water, so long as I keep the reservoir filled).
Above the water pan is four 32x44 in adjustable grill racks with 5,632 sq inches of grill area. Its a whopping amount of grill real estate, in a very small footprint.
Crawford is a meat smoking powerhouse, that together, I've learned to play like a violin, through trial and error.

This season alone, Crawford and his pal Humphrey ( who hides out back) have put out 12,640 lbs of meat, as of this morning.

But, the one thing we've been fortunate to produce, aside from smoked meat, is smiles... joy, and laughter...
and that really is the main ingredient, that separates BBQ from so many other foods.

I think it's why me and Crawford keep getting up at 4:00 AM to do it again and again.

09/30/2026

Tom Dunk, A fellow pitmaster has been bugging me to try these... So glad I did!

Bacon wrapped dates!

I was considering these only to add to our appetizer offerings for events, but we like them so much, we're going to put em on the menu at the shack!

We will have some available this weekend, $1 apiece, or 6 for $5... (that you would be best to order ahead) if you want to try them.

They're a nice liitle chewy sweet and salty combination that go well together!

For now, these are the only "bacon wrapped"
menu item that we'd accept less than a week in advance.

Thanks for the tip Tom!

09/30/2026

It's been hard to generate any surplus chicken lately.. people keep eating it all!

But, we put up 25 lbs when we weren't open to get enough to finally make some loaded CHICKEN POT PIES!!

I had a little extra filling that I had for lunch today, and I think I'm gonna put a few in my own freezer!

Geez, these are good! Theres something about smoked chicken, that just ramps up anything you want to do with it! If we run out, I'll "try" and have more for Columbus day, but no guarantee on that!

Text 603 307 0086 to reserve, while they last!

09/30/2026

Special this weekend! ( 10-1 thru 10-4)

One of my favorites - Brisket Elote Esquites...

2/3 cup mexican street corn, topped with a layer of cotija cheese, topped another 2/3 cup of taco seasoned brisket, topped with fiesta blend mexican cheese, cilantro, and mexican cholula hot sauce if desired.

Very savory, and flavorful treat!

16 oz servings @ $16...

The last time I put these up, they were all spoken for in 45 minutes! I only have 15 servings right now.

Text 603 307 0086 asap to reserve!
First come, first serve.

Address

33 Eaton Road
Freedom, NH
03836

Opening Hours

Thursday	12pm - 6pm
Friday	12pm - 6pm
Saturday	12pm - 6pm
Sunday	12pm - 6pm

Telephone

+16033070086

Website

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