B.T.'S SMOKEHOUSE

THe RESTAURANT

Top Ten BBQ Joint in New England

Voted one of the Top Ten BBQ Joints in New England by the Boston Globe, we offer your favorite BBQ meats from Pulled Pork and Beef Brisket to Pork and Beef Ribs with sides like Slaw, Potato Salad, and Mac ‘n Cheese.

We are BYOB

You can enjoy your favorite brews with your favorite Que. We offer indoor and outdoor seating along with takeout and catering.

BEYOND BBQ

B.T.’s Smokehouse offers more then just BBQ. Catfish, Chop Salads, Vegetarian sides and salads, and an ever-changing selection of seasonal selections We’ve even been known to cook tofu from time to time.

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So, apparently it’s that time of year where some folks get upset about our wait times for food, and I feel obliged to say something. It takes us 24 hours to make our brisket, I’m ok with there being an hour or so wait on a busy day. Imagine going to a restaurant with a hostess stand without a reservation on a Friday, Saturday, or Sunday and being told there’s a half hour wait for walk-ins. Do you put your name on the list? Let’s say you do. Soooo half an hour goes by, you notice there’s still 4 parties that had been there before you that still don’t have their seats. Finally sometime later, you get to your seat, get handed menus, twenty minutes later you order, 40 minutes later you get your food. Way longer than the hour that you heard announced at B.T.’s when you decided to step out of line and go somewhere else. And also decided to send an email or post a review about the wait time. On a busy day we feed over 1000 people we do our best to do it efficiently and with quality product. For those of you that understand this and set up chairs in the parking lot and tailgate while waiting I applaud you! For those of you that decide the wait isn’t worth it, well I hope you found some other place that wasn’t as busy with quality food that was able to get you fed before we would have been able to. I’m not sure how that’s possible since almost every other restaurant in town on a busy day has a waitlist. So my suggestion is to embrace the wait, grab a beer or beverage of your choice (pssst we are byob) and hang out with us and the other folks waiting for awesome bbq. Because I promise we put a lot of pride and effort into what we do and are busting our butts to serve you. Happy Father’s Day y’all!

Happy Father’s Day to all you Rad Dads out there! We are at @508intl today for @hotirondustup to serve some delicious bbq and watch some hot rod and motorcycle racing! Come check it out!

Got a new smash burger today. American cheese, onion straws, and roasted pepper garlic sauce.

Sun is out and it’s feeling like hot dog season to us! Come on in this week and grab two slaw dogs for $7! Butter griddled buns with a crisp hot dog, our special sauce and house slaw. Make it a combo with side and drink for 3 more bucks.

Roasted red pepper and garlic sauce with a hint of horseradish top our Tuesday Tenders this week for Tender Tuesday. Also we wanted to let you know you can get our tenders with any of our wing sauces anytime they are available. So if you wanted buffalo tenders all you have to do is ask. We also have our peach habeñero, sweet bbq, cans cider bourbon available.

It’s Tender Tuesday y’all! Buttermilk battered hand cut chicken breast tenders all crispy like, served a smokehouse ranch. Like regular ranch but with a bbq twist.

@tantasqua_principal_ on the grill as we get ready to serve the 2025 senior class for their Senior Sunset in the rain

Tender Tuesday this week features our hand cut buttermilk tenders tossed in a garlic parm Buffalo sauce.

Today and this week we celebrate 18 years of B.T.’s Smokehouse. Lots of changes through the years including a lot more grey hair, but it’s ok it’s thinning too so you can’t tell as much. One thing that hasn’t changed though is the feeling when I walk through the doors of this restaurant. It’s just comfortable. The people that work here make it feel that way and always have. It’s why I consider them family. And why I consider all of you that have ever walked through our doors our community. We are all extremely proud of what we do and what we are able to produce out of this roadside bbq joint and the consistency we’ve been able to maintain throughout the years. Here’s to another at least 18 years of doing what we love, making people happy.

Buttermilk battered chicken breast tenders tossed in a gold bbq sauce for this weeks Tender Tuesday!

Chili Mac Bawlz. Our brisket chili, mac n cheeze, and extra cheese, inside a crispy shell served with pico and sour cream. 😋

Cordon bleu for our Tender Tuesday offering this week. Dijon cheese sauce tops these crispy buttermilk chicken tenders along with some crisp ham.

We are trying something new today. Hog wingz! These are split pork shanks that we have seasoned and lightly smoked then crisp up to order and toss in a honey chili sauce. They are quite delicious and addictive.

Cuban alert! Our pressed Cuban sandwich is on the menu today. Pulled pork, house smoked ham, Swiss cheese, hellish, and dijionaisse all on @europeanbakeryworcester toasted roll.

Tender Tuesday this week features our hand breaded buttermilk marinated chicken tenders with a green chili siracha ranch. We also have chicken cordon bleu balls this week for your snacking pleasures.

We have a Wednesday wrap for you! Cornmeal crusted buttermilk marinated chicken tenders with honey mustard greens and tomato. Or add the tenders to a burrito with nacho cheese sauce.

Totally forgot to post these bbq burrito Cheezy Bawlz of love. Pulled pork, dirty rice, cheddah cheese, and pico de gallo inside topped with nacho cheese sauce and served with sour cream. Great for some drunken Mother Nature weather.

Roast beast sub today with mayo, greens, American cheese and pickled vegetable relish. I had it for breakfast and it was perfect.

It’s tender Tuesday y’all! Today’s hand cut buttermilk tenders are tossed in our version of yum yum sauce.

We made some more roast beast this week. Come get this wrap, with horseradish sauce, pickled onions, American cheese, and greens. I was a little hangry this morning till I was handed one of these.

My daughter read my post yesterday and called me almost in tears and helped convince me not to retire yet. Plus I forgot to inform my staff, and it was also April 1st…. So thanks for some of the awesome emails, text messages, and comments, had me laughing most of the day. But if you’re interested in local honey and maple syrup I made, you can get it at the counter when you order your bbq that I’m going to continue being a part of. It’s pollen season, so the honey might help soon. Don’t forget you can follow @btsranch on Instagram and check out the website at www.btsranch.com. Anyways have a great Wednesday y’all!

Well y’all it’s been a good run…. I’m tired though and not sure how much more of this I can do. I think I’ve found my retirement hobbies and they are soooo much less stress than running restaurants. So I think it’s that time that I put the bbq business behind me and move onto something that gives me more time with my family and more hair on my head. Maple syrup and honey seem to be a good way to pass my time for the future and something I really enjoy. Not sure if we’ll be open for the rest of the week. We’ll see how long it takes to run out of food. You can follow my new adventures on Instagram @btsranch and online at www.btrsanch.com love you all, thank you so much for the support over the past almost 18 years.

Welcome to Tender Tuesday!! Today we have our hand cut buttermilk battered chicken tenders with a maple, garlic, buffalo sauce. It is maple season…

Need to find it a permanent home in Sturbridge. Thanks @serratosigns for the delivery

Rare roast beast dipped in a brisket jus, with horseradish mayo, and cheddah cheese on a toasted sub roll.

Tender Tuesday is coming!! Hand cut buttermilk breaded tenders drizzled with a Nashville hot ranch sauce.

Crispy Shrimp Burger with house made tartar sauce, pickled green tomato chow chow, and mixed greens on a toasted @potatorolls soft roll.

We switched it up a little and put the pastrami on @europeanbakeryworcester rye that we toast up all nice and sexy like. With Swiss and mustard, and I’m having it with a side of smoked slaw. We are also doing a pastrami and swish smash burger this week.

Some you asked to bring the Nashville hot chicken sandwich from Worcester to Sturbridge, so it is now joining our menu permanently. Our buttermilk fried chicken thighs tossed in Nashville hot oil, with bread and butter pickles on a @potatorolls soft bun. Ohh, we also brought back Austin, welcome back Austin!

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