Stowe, Vermont- Back Again!
When we visited Stowe back in early December, Winter was just underway. We had such a good time and there was so much that the town had to offer, that we couldn’t help but make another trip at the end of the winter.
For starters, we were excited to head back to Stowe Mountain now that nearly the whole resort was open. Despite some rain during the week, the skiing overall was fantastic. The weather featured bluebird skies and temperatures hovering right around freezing. Stowe’s snowmaking and grooming team has done a fantastic job keeping the mountain in mid-season condition.
The skiing was especially good at the Spruce Peak side of the mountain. We enjoyed skiing Upper Smugglers and Ridge Run. There were even some good powder stashes in the Ridge Glades. We also made it over to the Mt. Mansfield side of the mountain for a number of runs, where the trails off the Hackett’s Highway chair skied especially well.
|Owners Rich & Nancy Haab|
For dinner on Friday night we stopped by the Sunset Grill & Tap Room, located just a few hundred yards off of mountain road. Owners Nancy and Rich Haab have been serving delicious barbecue for over 27 years. Rich describes it as, “northern style southern barbeque.” It wasn’t long before we understood just what that meant. We ordered the Kansas City Competition plate (featuring brisket, ribs, chicken, and pulled pork) as well as the half chicken meal. Both were fantastic and featured a distinct sweet, smoky flavor topper with their delicious house-made barbeque sauce. Additionally, their sides are also made in-house daily.
The secret behind any good barbeque is in the way it’s cooked and Rich gave us a special preview of where all the magic happens. They cook all their barbeque in a smoking room on-site with their two specially designed smokers. Different meats require different cooking times and heat levels, which the outside air temperature can also affect. Rich has truly perfected this art and science.
|On-site Smoking Room|