Boston Hill Barbecue
FORGED with FIRE
Boston Hill Barbecue is a full service catering company specializing in smoked and grilled meats. We can cook for graduation parties, weddings, corporate events, festivals and/or breweries.
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Properly prepared food that is forged with fire!
Kurt von Sneidern has been smoking ribs, pork butts and chicken for over 15 years - feeding friends, family and students during that time period. Hire him to see for yourself if it's "the best pulled pork sandwich I've ever tasted." Kurt teaches social studies at a nearby high school and has decided to follow his barbecue passion on his weekends and summer days. He bought a barbecue trailer during the summer of 2018, which has an impressive list of catering gadgets including: a 36" x 60" smoker, a 24" x 48" grill, double 18" propane burners, a three bay sink (for cleaning utensils), a hand wash sink and storage for two 150 quart coolers. This 18 foot long trailer is a real conversation starter for the barbecue enthusiast. Hire Boston Hill Barbecue for your next event to experience great tasting food you'll be talking about days afterward.
Why Our food?
Pulled Pork: at Boston Hill Barbecue we use high quality boneless pork butts portioned into 4 pound pieces. Each butt is trimmed and rubbed before smoked over apple wood at 275 degrees. Monitored until an internal temperature of 175 degrees, then wrapped. The cooking process continues until the magic temperature of 203 degrees. This process develops maximum bark and moistness - a winning combination when the sauteed onions and homemade barbecue sauce smacks your senses. Try to eat your first bite standing up - you won’t be able to continue as your knees buckle and your backside finds the chair. With or without bread, this pulled pork is nothing like you’ve ever had before. Sweet and savory are the best words to describe it. Good luck not dreaming about another serving.
Babyback Ribs: Boston Hill Barbecue only sells babyback ribs with plenty of meat that leaves behind teeth marks on every bite. Falling off the bone equals over cooked meat in the barbecue business. Each rack is trimmed and rubbed before smoked over apple wood at 275 degrees. Halfway through the cooking process, the ribs get a secret boost of flavor. They are done when the mahogany bark coloring combines with just the right amount of pull back along the edge of the bones. A full rack should bend but not break when picked up with tongs. Boston Hill Barbecue plates the ribs with a slather of warm sweet sauce. These ribs will have you wanting more.
Marinated grilled chicken: Boston Hill Barbecue always brines any chicken four to six hours prior to marinating it with our unique white sauce. This mayonnaise based sauce has enough horseradish to notice without overpowering it. This chicken grills up perfectly on our 24” x 48” grill custom outfitted with grill grates to ensure an even cook and outstanding grill marks. We pull the chicken off once an internal temperature of 165 degrees is reached. Our 7 ounce portion will fill up the heartiest of appetites. Slather a little white sauce on the side for dipping to authenticate your Alabama barbecue experience.
Mac & Cheese: Boston Hill Barbecue builds a fantastic tray of macaroni and cheese from scratch. A blend of three cheeses compliments the right amount of creamy sauce that encapsulates every bite. Topped with buttered Panko bread crumbs to add a crunchy contrast to the soft macaroni. Most customers cannot help but add a bit of pulled pork to every bite. Good luck trying to keep them separate.
Beans: Boston Hill Barbecue has developed their own secret bean sauce recipe that will leave your senses on overload. Simmered to perfection for thirty minutes before set up for serving, the aroma of the sauce captures the essence of authentic barbecue.
Cole Slaw: This mixture of tang and savory compliments your pulled pork sandwich perfectly. Our cabbage and carrot mixture blends together with a combination of vinegars and spices to leave your lips smacking and your tongue longing for more.
Corn on the Cob: Each 3 inch cob is prepared onsite and expertly buttered and salted before it hits your plate. Customers can also ask for the Mexican slather to embolden their experience.
Cornbread: Prepared ahead of time at our commissary kitchen, each batch is made from scratch with a special ingredient that triggers your senses before you take a bite. Good luck only eating one piece.
Sweet Sauce - Boston Hill Barbecue has taste tested dozens of sauces, but still cannot beat this original sauce we crafted over 15 years ago. A perfect blend of wet and dry ingredients temp your taste buds to slather this on more than just barbecue. The owner regularly squirts it on eggs, burgers, chicken, sausages, hot dogs and any other protein he can find. If you ask nicely, we will sell you a pint in a to go container.
White Sauce - this Alabama staple has created quite a stir on the V-chicken (nicknamed by high school students where the owner teaches). Used as both a marinade and a dipping sauce, this combination of ingredients leaves a fantastic savory memory on your lips as you eat each bite of chicken. This sauce prompted the owner to finally take the plunge and start this catering business. Be sure to add some on the side with your chicken, don’t miss out (some people confuse it with ranch dressing - in color only).
Rub: Our dry rub is a special blend of salt, pepper, sugar and spices that are designed to maximize bark development and flavor enhancement. Many customers enjoy eating our ribs dry (straight out of the smoker without sauce). We encourage you to try it both with and without sauce and decide for yourself which is better.
Our barbecue uses smoke as a flavor enhancement, similar to the rub and sauce. Together, the temperature, smoke, rub, bark development and sauce makes outstanding barbecue that have kept our customers longing for more. Call, text or email us to make your next event a unique barbecue experience that your friends and co-workers will be talking about for days.
Boston Hill Barbecue exclusively uses apply wood to smoke all of its pork and poultry. Our experience has ruled out many other woods and cooking methods as adding too much smoke to the food - which over powers it and at times adds a bitter taste.