Since the mid-80s, man has awaited the promise of opening his door, only to have a kicking party dash right in. But since every last Spuds McKenzie clone has died of degenerative awesomeness, that dream can only live on through meat, from DMC BBQ
Having just unveiled a startling assortment of bigger, better, and arguably more obesity-inducing deliciousness, Brighton-based DMC is a full-service BBQ, catering, and event-planning squad run by three Mainers fully willing to haul to your door their 20 years of pit-mastering knowledge and quality sourced grub (mostly from Limerick Meats and Provisions, whose cuts're all Grade A-A-B-B-A). Although they'll customize to your needs, their a la carte menu's got grill items like steaks (country style tips/NY strip/sirloin/filet), pork and chicken sausage, dogs, prime hand-packed burgers; smoked meats like brisket, pulled pork, baby back or spare KC ribs (rubbed or wet); and whole turkeys and hogs smoked for several hours, or at least until they make themselves a bomb-ass Spore. To watch true Mainers in their element, they also do full clam bakes steaming up fresh, local lobsters, steamers, and mussels w/ sides like corn on the cob, several styles of salad, mac and cheese, grilled veggies, herb roasted red potatoes, and "Special K's" coleslaw, which the horses/ravers just can't seem to get enough of
If you enjoy proverbs that include "teach a man to fish", they also offer on-site BBQ lessons, at which they'll roll out all of their hard-earned secrets re: smoking, grilling, and even "throwing bad ass events", with rule number one being: there's no substitute for the original party animal, except the second one, or that other one.