This Maine BBQ Restaurant Serves A Massive Feast With Seven Smoked Meats And Six Sides

One platter here carries all seven smoked meats, over three pounds of them, plus six sides. The kitchen even gave it a name that sounds like a warning: The Meat Sweats.

That lineup includes prime brisket, burnt ends, pulled pork, house sausage, chicken thighs, pork belly, and a half rack of spare ribs. Then come collard greens with pork croutons, chili, mac, slaw, beans, and tiny cornbread muffins.

I can’t imagine tackling it without a few hungry friends. I like how this feast turns dinner into a group project. Everyone grabs a fork, picks a favorite, and argues over the last burnt end. It feels more like a cookout than a restaurant meal.

This barbecue joint sits in a Maine city with deep paper-making roots. How did a mill town end up with a smoked-meat platter this big?

Seven Meats On One Tray Is A Real Thing Here

Three pounds of smoked meat is a lot of lunch meat. At Paper City Barbecue, it’s also a single menu item called The Meat Sweats.

The platter brings every smoked meat the kitchen makes. You get a half pound of prime brisket and a half rack of pork spare ribs.

Burnt ends, pulled pork, house sausage, smoked chicken thighs, and pork belly fill out the rest.

That’s seven meats, and the total weight lands at over three pounds. Then six sides join the party, which makes this less of a meal and more of an event.

My honest advice is simple. Don’t order this alone unless you plan on eating leftovers for days.

It works best for a group of hungry friends or a family that loves to share.

I like how the platter solves a classic barbecue problem. Choosing between brisket and ribs feels unfair, so this just skips the choice.

Everyone at the table gets to test every meat and pick a favorite.

Bring a plan for splitting it up. Maybe assign one person to guard the burnt ends.

Trust me, somebody will try to sneak extras.

Burnt Ends And Pork Belly Steal The Spotlight

Crispy, caramelized cubes of smoked brisket point. That’s how the menu describes the burnt ends, and it’s hard to read without getting hungry.

Burnt ends come from the fattier point section of the brisket. Pitmasters cube it up and let the edges get dark and sticky.

The result packs a lot of flavor into small bites.

Pork belly is the other rich standout in the lineup. The restaurant calls it melt-in-your-mouth, which tells you exactly what kind of bite to expect.

Then there’s the half pound of prime brisket. Prime is a high beef grade, so the restaurant clearly takes its brisket seriously.

Pair that with the burnt ends and you’re tasting one cut two different ways.

Here’s a fun way to eat the platter. Start with the leaner meats like chicken and brisket slices.

Save the burnt ends and pork belly for later, since they’re the richest bites.

That order keeps your taste buds from getting tired too fast. It also gives you something exciting to look forward to.

Think of it as saving dessert, except dessert is smoked beef.

Ribs, Sausage, Pulled Pork, And Chicken Round Out The Crew

Every barbecue team needs dependable players. On this platter, four meats bring steady, crowd-pleasing flavor.

The half rack of pork spare ribs is the most hands-on part of the meal. Grab extra napkins, because ribs rarely stay neat.

They’re the kind of food that makes people stop talking for a minute.

House sausage is made right at the restaurant, then smoked. That homemade touch matters, since sausage can taste very different from place to place.

Tender pulled pork brings a softer bite to balance the crusty brisket. It’s great piled on its own or mixed with a forkful of slaw.

The two together make a mini sandwich without the bread.

Chicken comes as smoked boneless thighs. Thighs stay juicier than breast meat, which makes them a smart choice for smoking.

If anyone at your table likes milder food, steer them toward the chicken and pulled pork first. Kids and picky eaters usually feel comfortable there.

Meanwhile, the bold eaters can fight over the ribs.

All seven meats are smoked low and slow. That patient cooking style is the whole heart of the menu.

Six Sides Means Nobody Leaves Without Greens

Sides at a barbecue spot can make or break the meal. This platter brings six of them, so the supporting cast is huge.

Collard greens arrive topped with pork croutons. Yes, even the vegetables come with a little pork bonus.

That feels very on brand for a smokehouse.

House chili adds a hearty, spoonable option. Mac ‘N’ Chz brings the creamy comfort that kids and grown-ups both chase.

Cole slaw adds crunch and freshness against all that rich meat. Missouri baked beans round things out with that classic barbecue-plate feel.

Then there are the mini cornbread muffins, five per order.

Those tiny muffins are adorable. They also make great little scoops for chili or bean juice.

A smart sharing tip is to pass sides around in a circle. Everyone tries each one before anyone claims seconds.

It keeps things fair and keeps the mac from vanishing in two minutes.

The six sides also give the meal some balance. Slaw and greens cut through the fatty meats.

Beans and chili add warmth, and cornbread soaks up everything else.

The Name Tips Its Cap To A Famous Mill Town

Westbrook, Maine, earned the nickname Paper City for a reason. Paper making shaped this town for generations.

The S.D. Warren Paper Mill was established here in 1854.

It became a big part of the city’s identity and history. Many families in the area have ties to that industry.

Paper City Barbecue borrows its name straight from that heritage. I like that the restaurant chose a name honoring local roots instead of something generic.

It gives the place a hometown feel before you even read the menu. A smokehouse named after a mill town just sounds sturdy and hardworking.

That fits barbecue, which takes patience and long hours.

There’s also a fun connection worth noticing. Barbecue joints often serve food on butcher paper.

In a city built on paper, that detail feels almost like a wink.

Next time you visit, take a few minutes to learn about Westbrook’s mill history. It adds meaning to the meal.

You’re eating in a place proud of where it came from.

Food tastes a little better with a good story attached.

A Brother And Sister Duo Lit The Smoker

Family businesses carry a special kind of energy. Paper City Barbecue is family-owned, opened by siblings Tom and Meg Minervino, along with Mike Barton.

The pair didn’t come out of nowhere. They’re also involved with other local spots, including Legends Rest and Rathskeller on Wharf.

So they know the restaurant world in Southern Maine well.

Plans for the barbecue spot were reported in December 2021. The restaurant then opened its doors in 2022.

That makes it a fairly young business, but one with experienced owners. I believe that combination often works out nicely.

Fresh ideas meet people who already understand the hard parts of running a kitchen.

The meat gets serious attention too. The restaurant has stated that its meats are smoked on site with oak wood.

They use an American-made Ole Hickory Pits smoker.

That’s a real commitment to doing barbecue the slow way. Oak is a classic smoking wood with steady, balanced smoke.

Knowing who runs a place makes the visit feel more personal. Here, you’re supporting siblings who built something in their own corner of Maine.

Rustic Charm With A Lively, Family-Friendly Buzz

Fancy tablecloths would feel wrong around a pile of ribs. Luckily, this place leans rustic instead.

Paper City Barbecue is described as warm, lively, and family-friendly. The décor is rustic, and the service aims to be friendly.

That’s exactly the mood you want when sharing a giant platter.

Families can feel comfortable bringing kids here. Barbecue is messy food, and nobody expects perfect manners with sticky fingers.

The restaurant also hosts frequent themed nights, which keeps things interesting during the week. One of them goes by the playful name Thicc Thursdays.

Checking the schedule before you go could add some extra fun to your visit.

Groups will appreciate the relaxed setting most. A huge feast needs space to spread out, laugh, and trade bites.

My tip is to treat this like a celebration spot. Birthdays, team dinners, or a simple Sunday with family all fit nicely.

The platter practically begs for a crowd.

Just remember to grab plenty of napkins. In a room this casual, nobody will judge your barbecue sauce mustache.

Not In A Platter Mood? The Menu Has Backup Plans

Three pounds of meat isn’t for every night. Sometimes you just want a sandwich, and that’s totally fine.

Paper City Barbecue offers plenty of smaller options. Individual meat entrees let you focus on one favorite.

Pick 2 and Pick 3 plates let you mix meats and sides your own way.

Those combo plates are perfect for solo diners. You still sample a bit of variety without needing a forklift.

Appetizers add even more fun. Smoked Elote puts a barbecue spin on Mexican-style street corn.

Hot Honey Pork Wings bring sweet heat to the table.

The sandwich lineup covers a lot of ground too. There’s one simply called The Sandwich, plus a Double QPC burger and Nashville Hot Chicken.

I like that the menu respects different appetites. One friend can order the big feast while another grabs a burger.

Nobody feels left out.

A smart move for first-timers is the Pick 3 plate. It works like a test drive for the full platter.

If you love it, you know what to order next time with friends.

Plan Your Feast Around These Hours

Nothing stings like craving brisket on a Monday. Paper City Barbecue is closed Mondays and Tuesdays, so plan ahead.

The restaurant sits at 855 Main St, Westbrook, ME 04092, right in the heart of the city. It draws diners from across Southern Maine.

Wednesday and Thursday hours run from 4 PM to 9 PM. Friday and Saturday stretch later, from 4 PM to 10 PM.

Sunday opens earlier, running from noon to 8 PM. That makes Sunday the best pick for an afternoon feast with family.

It’s also a great way to end the weekend.

Want to eat at home instead? The restaurant offers takeout and carhop delivery.

Online ordering is available through platforms linked from its website.

Catering is available too, which opens up big possibilities. Picture smoked meats at a graduation party or office lunch.

For the Meat Sweats, I’d suggest dining in with a group. Spreading seven meats and six sides across a table feels like a party.

Still, a takeout version on your own couch sounds pretty great too.