[the review submitted to Yelp, after a 1st visit to Wicked Sinister]
BBQ is different. It's a religion of sorts. The faithful flock to where it's extraordinary. And the extraordinary tends to end up in the weirdest places ... like in a back lane behind a clothing store in the half-empty downtown of once-prosperous Killingly, CT. It took me two tries to find it. Finally I followed my nose.
This was my first visit. Order the brisket on first visits I'd been told, by BBQ guru/mentors. If the brisket is good, the rest of the menu probably will be, too.
Today I ordered a sandwich called The Dirty Bastard (loved the film).
It was the first item listed on today's menu and featured "our perfectly smoked brisket doused in our peppered sausage gravy." Say no more.
Super juicy. Nicely pink. Full of flavor. Not fatty, but enough.
On a forgettable bun. That's not a complaint, by the way. Some of the best, beloved BBQ I've eaten across America and Canada came served with white bread from a discount supermarket. In the land of BBQ, the bread is just a kind of edible napkin. Its purpose is to soak up the juices before they stain your lap.
Wicked Sinister's "hand-cut French fries" will likely always be included in my future orders (oh, yes: I'll be back, with friends). "Sides" like fries are an important part of the BBQ experience. Wicked also offered today "dirty rice" and "smoked maple bacon mac and cheese."
Their hand-cut fries are thin like McDonald's, "deep fried in tallow made from our brisket trimmings." Irresistible. I went whole hog, burying my fries beneath cheese and bacon bits. It was tasty for a few mouthfuls, but there was too much topping glop (my fault; not theirs).
Pacing is important in BBQ. You can fill up in a minute with this kind of food. Take your time. Savor.