Tom Pino - Rhode Island BBQ News

Sunday, 30 November 2025

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About author

Tom PinoArticles

Tom’s journey as a butcher began during the years in the mid-70s, marking the onset of a remarkable 49-year career in the meat industry. Starting as an apprentice in 1981, he immersed himself in the art of butchery amidst supermarkets. His career trajectory took him from mastering meat cutting to assuming management and merchandising roles across five major companies in southeastern New England. His expertise in meat and his dedication to the craft led him to embrace the BBQ fever in the early 2000s. He acquired a basic horizontal offset smoker and began his journey as an amateur pit master. Tom’s passion for BBQ grew as he experimented with modification techniques to enhance smoker performance. Tom’s profound knowledge of meat and his love for BBQ have seamlessly merged.

January 10, 2025

THE SMOKE SHOP BBQ, BOSTON MASS - A REVIEW

By Tom Pino

In recent years, destination restaurants have gained immense popularity. Travelers and locals alike…

November 15, 2024

Thanksgiving - LET’S TALK TURKEY

By Tom Pino

Turkey is the quintessential centerpiece of the traditional Thanksgiving feast, and selecting the…

October 24, 2024

GRASS- FED BEEF: MAKING AN INFORMED DECISION

By Tom Pino

Grass-fed beef has been gaining popularity in recent years as consumers become more conscious of the…

September 25, 2024

BOURBON & BARBECUE!

By Tom Pino

In the 1970s, GM’s most popular division crafted a slogan declaring that Chevy and the USA were…

August 23, 2024

PAYING HOMAGE TO THE “LITTLE GUY”

By Tom Pino

In recent years, there has been a noticeable shift in the world of culinary entertainment as…

July 12, 2024

Tommy the Butcher - Brisket 101

By Tom Pino

In the world of barbecue, beef brisket is considered the crown jewel of all meats slow-smoked.