![]() Schmidt’s passion for barbecue has been burning for about six years now. Sides such as coleslaw, mac and cheese and potato salad are also winners. “You can smoke vegetables, you can smoke fruits, you can smoke anything you want.” So you’ll find dishes like burnt end cauliflower and other barbecued vegetables. “If you really look up the definition of barbecue, it just means being cooked with fire that’s the raw definition of barbecue,” Schmidt says. “Beer and barbecue is something that goes well together,” Schmidt says.īeyond the meats, the sides and vegetables at Hindsight stand out. Hindsight BBQ frequently hosts mobile events at breweries and smoked the spelt malt for Kent Falls Brewing Co.’s limited-release lager, Besmoke. Schmidt has long been a craft beer connoisseur, and that shows in the restaurant’s well-curated selection from Connecticut breweries. Speaking of drinks, the restaurant’s beer list is another strength. But the true star is the outdoor space, featuring a picture-perfect, beer-garden feel with picnic tables, games such as cornhole and a wooden bar. The restaurant occupies a former diner and has a comfortable interior. Though the food lends itself well to takeout, there are plenty of reasons to stay. Other offerings include housemade sausage, sticky pork ribs, chicken wings and an assortment of sandwiches, and all are available for eat-in and takeout. The fruit and pickles also serve as excellent palate cleansers. It’s an experience in itself when that hits the table.” “The different colors and everything play together. ![]() “People eat with their eyes,” Schmidt says of how he designed the plate. It came as part of an assorted meat platter that was as beautiful a plate of barbecue as I’ve ever seen, and also featured pulled pork, burnt ends and ribs, and was accented by pickles, watermelon and pickled onions. That signature beef brisket was tender and juicy with the cut-with-a-spoon goodness you want. I discovered the strengths of this style during a recent trip. Opened last October, the restaurant serves what Schmidt calls “new school barbecue” which doesn’t pick a regional style and instead owes its allegiance to flavor alone. Located just off Route 8 and within striking distance of I-84, Hindsight should be a spot on barbecue fans’ bucket lists. Schmidt’s quest - and it is indeed that - for barbecue perfection has resulted in some of the best barbecue the state has to offer. I’m still looking for that perfect cook.” “I make great brisket,” he adds, “but I still think I can make it better every time.
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