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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.
Restaurants
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…
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Recipe
December 15, 2024

2  HOLIDAY ROAST IDEAS THAT ARE SURE TO DAZZLE YOUR GUESTS

By Tom Pino
As the Christmas season approaches, many families begin to think about their holiday traditions, and…
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Healthy Living
November 15, 2024

Thanksgiving - LET’S TALK TURKEY

By Tom Pino
Turkey is the quintessential centerpiece of the traditional Thanksgiving feast, and selecting the…
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News
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…
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News
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…
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News
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…
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News
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.
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