BBQ rib and brisket combo with BBQ beans, mac & cheese, cornbread, and flatbread
On our trip to Vermont back in October, we stopped for lunch at Big Fatty’s in White River Junction. I had the ribs and brisket combo. As I mentioned previously, this meal left me so full that I had absolutely zero interest in dinner when we got to our hotel in Burlington that evening. I think you can see why.
Barbecue is still a bit niche in New England, but there are some very good ones here and there. And some bad ones. This place was one of the good ones. Brisket is probably my favorite barbecue meat. I prefer the leaner flat cut, which this was. I know most people tend to like the point cut because it stays juicier, but for me it’s just too fatty. I also prefer flat cut brisket for braising at home. Braising brisket keeps it a lot more moist and tender than smoking, but good barbecue brisket is a joy to eat.
My usual go-to sides at a BBQ resturant are mac & cheese and collard greens, but Big Fatty’s doesn’t have collards on the menu. The greens and the vinegary pot liquor are a nice contrast to heavy, fatty meat, making them the perfect side in my opinion. The M&C was really good, as was the cornbread. The beans were just okay. We didn’t set out to find this place on purpose, it just happened to show up online as we were trying to find a place for lunch along the way, but it was worth the stop.