People have figured out if they don't stop by 7 p.m., they're not getting that week's smoked barbecue at Gourmet to Go in Barbarie Square.
Joseph Yorio, who opened the shop 16 months ago, said his smoker is only so large, and he can't keep up with the demand. He figured he'd have stopped smoking brisket and pork by this time in the winter, but people keep asking. He's still smoking.
Yorio has been catering from Gourmet to Go or from other kitchens in western Connecticut for 12 years. He decided to experiement with smoked barbecue on Padanaram Road because so many people drive by the shop, and people stop in for the pulled pork and brisket.
"The brisket is Texas style and the pork butt is a Memphis rub," Yorio said.
