Located on Badger’s Island, just over the bridge from Portsmouth, Ore Nell’s serves up the Texas-style barbeque that the Seacoast has been sorely missing. Meat trays come in three sizes so you can sample the oak-smoked, tender offerings, which are served straight up with white bread, pickles, and onions (add homemade hot sauces at your table). The Brisket boasts a beautiful pink smoke ring and is cut into thick slices that practically melt in your mouth. Pulled Pork is juicy and slightly spicy, with wisps of crispy meat. St. Louis Ribs are well-seasoned and served just this side of toothsome, almost falling off the bone. While Texas ‘cue is king, don’t discount the all-beef sausage from MEat (Maine Meat) a local whole-animal butcher that sources directly from Maine and New Hampshire farms. The standout side? Creamy Mac n’ VT Cheddar. The other can’t-miss carb is House Cornbread, with jalapeños, cheddar, and a spicy de árbol honey drizzle. If you (somehow) still have room, try the Banana Pudding: a Southern classic layered with vanilla cookies and whipped cream, topped with a brûléed banana—because Ore Nell’s is the place to go whole hog.