The Backyard Barbecue, Upgraded
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On the spread, from left to right:
Chicken: In 2011, Kai and Chris Grant began selling their exquisitely spiced jerk chicken—available chopped, whole, and in wings—from their Roxbury backyard on Saturdays. Four years later, Fort Hill Jerk Chicken’s birds can be ordered online for weekly pickup, and the couple plan to turn the first floor of their home into a full-fledged restaurant. forthilljerkchicken.com.
Wings and Sauces: Chef John Delpha, of Rosebud American Kitchen & Bar, is a championship-winning barbecue-smith, which is why his smoked, sweet-salty wings—accompanied by traditional and Alabama-style white barbecue sauces—deserve a spot on every picnic table (just be sure to order a week in advance for takeout). rosebudkitchen.com.
Ribs and Biscuits: Everything from Tiffani Faison’s barbecue temple, Sweet Cheeks, can be ordered to go—including the fall-off-the-bone pork ribs and enormous biscuits with honey butter. sweetcheeksq.com.
Pie: Are you as obsessed with Post 390’s indulgent banana-cream pie as we are? Lucky for all of us, you can take home a whole one with three days’ notice. post390restaurant.com.
Pickled Vegetables: This crunchy, zingy take on slawlike Haitian pikliz from Modern Rotisserie, in Newton, is a refreshing counterpoint to a meat-heavy menu. newenglandsoupfactory.com/rotisserie.
Jalapeño Poppers, Frito Pies, and Salsa: East Coast Grill cook Amanda Escamilla’s catering business and pop-up, Tex Mex Eats, specializes in handmade tamales, but a $300 minimum order will also get you homemade salsas, Frito pies layered with slow-cooked chili, and these bacon-wrapped jalapeño poppers, stuffed with cotija cheese and shrimp and finished on the grill. txmexeats.com.
Drinks: Wash it all down with White Birch’s tart Berliner Weisse, now available in six-packs at Formaggio Kitchen; Night Shift’s new tall boys of crisp Santilli IPA; and the Americain, a canned offering from Bantam Cider.