From Our Editors
Manchester may not be a barbecue capital, but that won't stop Chef Phil Conran from trying to put it on the map. His restaurant, Smoke, Not Just BBQ, converts locally sourced ingredients into a wide range of smoky favorites, from chili and burnt ends to St. Louis–style ribs and chicken wings doused in one of nine signature sauces. While almost anyone can find a sandwich or salad to satisfy their cravings, diehard barbecue fans will probably opt for a combination plate like the Pound It Down. This meal pairs an entire pound of sausage, pulled pork, brisket, or smoked turkey breast with three homestyle sides and three slices of cornbread.