B3Q:Barbeque By Barry

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Started in 2003 as a hobby and once perfected, Barry started serving up his BBQ dishes at a local establishment. He built a following and now is pleased to offer his slow smoked BBQ specialties to you. Meat is smoked the same day it is served over a carefully tended fire.

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<h3> New Smoker has arrived!</h3> <a href="http://www.bbqbybarry.com/bbq/?p=68">New Smoker</a>

<h3> New Smoker has arrived!</h3> <a href="http://www.bbqbybarry.com/bbq/?p=68">Smoker</a>

<h3> Smokin’ Side Job</h3> Barry Hosier, of Barbeque By Barry, slices his homemade brisket. The pink ring around the edge is known as a smoke ring, something Hosier said judges look for in barbecue competitions, as it means the meat was smoked properly. <a href="http://www.bbqbybarry.com/bbq/?p=43">Brisket</a>

<h3> Smokin’ Side Job</h3> Barry Hosier’s ribs are done Memphis-style, meaning they are smoked ‘dry,’ coated only with a dry rub for flavor. <a href="http://www.bbqbybarry.com/bbq/?p=43">Ribs</a>

<h3> Smokin’ Side Job</h3> Barry Hosier pulls apart slow roasted pork for pulled-pork sandwiches, a crowd favorite during barbecue nights at Gober’s Deco Lounge in Exeter. <a href="http://www.bbqbybarry.com/bbq/?p=43">Pulled Pork</a>

<h3> Smokin’ Side Job</h3> <a href="http://www.bbqbybarry.com/bbq/?p=43">Smokin' Side Job</a>

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