ALL THE MEAT!
Meats continued.
and so much more!
Pastrami sandwich from Huntspoint Barbecue & MEAT’ery in Epping. Courtesy photo.
prior to St. Patrick’s Day through the following month. • Holy Grail Restaurant and Pub (64 Main St., Epping, 679-9559, holygrailrestaurantandpub.com) brines its own corned beef for options like the boiled corned beef and cabbage dinner with turnips, carrots and potatoes for St. Patrick’s Day; and the Irish nachos, which are topped with corned beef, bacon, cheddar cheese, scallions and a sweet pepper sour cream. • Huntspoint BBQ & Meat’ery (114 Calef Highway, Epping, 679-5700, bbq.huntspoint. com) offers real New York corned beef and pastrami by the pound, in sandwiches, and other unique options like a pastrami macaroni and cheese. • Mr. Steer Meats & More (27 Buttrick Road, Londonderry, 434-1444, mrsteermeats. com) brines its own flat cut corned beef and is selling it by the pound for St. Patrick’s Day. • New England’s Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) has a Montreal smoked meat sandwich featuring house-smoked and -cured rubbed tri-tip meat, served on homemade marble rye bread with a spicy beer mustard. The Montreal smoked meat can be ordered as a poutine topping too. The restaurant also offers a Reuben with shaved corned beef, sauerkraut, bacon and melted baby Swiss cheese, served on marble rye with a Thousand Island dressing. • The Peddler’s Daughter (48 Main St., Nashua, 821-7535, thepeddlersdaughter.com) brines its own corned beef and offers a sandwich on its menu with Swiss cheese, and Dijon and whole-grain mustard.
• Riverside Barbeque Co. (53 Main St., Nashua, 204-5110, riversidebarbeque.com) will soon be adding house-cured brisket to the menu in the form of pastrami or corned beef sandwiches, with the meat stacked high on grilled seeded rye bread and slathered in the restaurant’s whiskey mustard made with whiskey from Djinn Spirits. • The Steak Out (116 Daniel Plummer Road, Goffstown, 518-8965, lemayandsonsbeef-bbq. com) brines its own corned beef and offers two different styles — a red corned beef brined with sodium nitrate, and a gray corned beef that is free of preservatives — that are both available by the pound. • Suna Restaurant (6 Brook Road, Sunapee, 843-8998, magicfoodsrestaurantgroup.com/ suna) does a house-smoked pastrami Reuben, served on marble rye bread with sauerkraut, Swiss cheese and a Thousand Island dressing. • The Tuckaway Tavern & Butchery (58 Route 27, Raymond, 244-2431, thetuckaway. com) brines an all-natural New England Angusstyle brisket for St. Patrick’s Day that is made with apple juice. • Wicked Good Butchah (460 Route 101, Bedford, 488-1832, wickedgoodbutchah.com) has a house brined corned beef available by the pound for St. Patrick’s Day or as a prepared meal with cabbage, potatoes and carrots. • The Wine’ing Butcher (254 Wallace Road, Bedford, 488-5519; 16 Sheep Davis Road, Pembroke, 856-8855; 28 Weirs Road, Gilford, 293-4670; 81 Route 25, Meredith, 279-0300; wineingbutcher.com) brines corned beef, available by the pound, for St. Patrick’s Day.
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HIPPO | MARCH 14 - 20, 2019 | PAGE 15