Salvage BBQ- Portland Maine

My first stop on the summer of northern New England bbq tour. After only minutes of being free for summer vacation from SMCC, I got straight down to business. I've driven by this place multiple times, mostly on my way to Maine Med for clinicals, and I was instantly drawn to it. From the outside, it appeared to have all the makings of something special. Traditional, serious barbeque, combined with a modern and comfortable, open concept dining area.

I went alone, and ordered takeout. The 'Cow and Pig'(½lb brisket + ½lb pulled pork), which came with two sides (mac and cheese, collard greens), and a ¼ rack of ribs. Before I had time to order an Allagash at the bar, my food was ready. It was a long drive back to Berwick, but certainly a delicious smelling one. I was happy to find they put only one order of silverware in the bag, and didn't assume I was sharing. I've had too many Chinese takeout incidents where multiple fortune cookies were given for just my one order. Do they not think one person can eat all that food...because I can, and I will.
 



'The Pig'-½lb pulled pork: I chose this as my first bite. Unsauced, as was all their meats. A little dry, but I wouldn't say tough. This dryness could definitely have been from the 45 minute drive home. It had surprising flavor, with a fair amount of seasoning and a kick of spicy. The meat was pulled, not thinly shredded, which was to my liking. It was a pretty even mix of crusty nibblers, with bulk pork meat. I tried it later with their bbq sauce, which seemed to perfectly balance out the dry and spice with a sweet tangyness. Overall great pulled pork, coming from someone not prone to order it.

'The Cow'- ½lb brisket: This was my second taste of the order, because I literally couldn't wait any longer. Brisket is definitely a favorite of mine. Burnt ends to be specific, but since those weren't on the menu, regular brisket would have to make do. It was thick sliced, tiny slabs of brisket. Super tender and juicy, with a decent size crust on it. Light seasoning, nothing overpowering, which allowed for the meatiness to take center stage. Some parts seemed too fatty, but I debated whether or not that's really such a bad thing. I suppose its a flaw, but the kind of flaw that melts in your mouth. Overall delicious brisket, I'll be back for more.










Ribs- ¼ rack St. Louis style: On the smaller end of ribs I've had/seen in the past, but packed full of flavor. Not fall off the bone tender, but they came off easy. Good seasoning with a smoky flavor, I just wished they had been bigger. Also they were too greasy, not fatty, but almost like they were dripping in an oil.







Sides-Collard greens + Mac and Cheese: Never having collard greens before I didn't know what to expect. They were good. Similar to a kale, leafy vegetable, but more tender. They were cooked in some sort of vinegar based sauce. Strong vinegar flavor, maybe too much, but I was happy to have my first collard greens experience. The mac and cheese was incredibly creamy. Not dried out at all. Good blend of cheeses, mild blend which was very melty. It was a bit oily which, although amazingly delicious, made it heavy to eat.

This was a perfect start to the Summer BBQ Tour of Northern New England(I'll think of a better name). Salvage BBQ knows what their doing, and is going to satisfy a lot of my future cravings. I'll be going back sooner rather than later.

If anyone wants to recommend a bbq joint you think I should check out for my tour, or if you'd like to join me on my future tastings, let me know!