Same high rating, just an update with more thoughts on recently tried specials.
Pork Ribs: Same. Lots of rub and great pork flavor. Only possible criticisms would be a little less smoke than, say, BT's, and sometimes they're too tender, but 8 or 9 times out of 10 they're perfect. The most reliably good ribs of any place in New England.
Pulled Pork: Last time I said "one of the better" pulled porks. Now I'd say one of the very best.
Brisket: Same high quality. THE best in New England. I hate turds on Facebook restaurant groups who say "hands down" when saying a place is best, but the brisket at Rusty Can is the best "hands down": smokiness, spice rub, tenderness, juiciness, beefiness, all there, no one aspect outshining any other. Always fresh, never a reheat like at the pretenders.
Pork Belly: Still great. It's available in sandwiches too, but best had solo by the quarter pound.
Burger: Rusty Can isn't a burger joint, but they take pride in their burgers, which are NOT an afterthought or obligatory menu add-on. Crust: it's there. Juicy: it's there, even at medium. Nice zesty sauce that looks like liquid cheese but isn't cheese. Fresh Big Marty's bun. The burger here is perfect for when you want to dabble in the daily specials that are riffs on barbecue and then get something that's not barbecue.
Duck: It's not offered often, usually a Sunday special every few weeks, but if you're a fan of the Can and see it posted, go get it. Succulent, crisp skin, barky, and gamey in a good way inside. Usually complemented with an Asian style sticky sauce. When the duck is offered as a leg quarter, even better, because it's less commitment (gotta try the other specials that day too) and usually even more crisp. I've seen leg quarters appear as a fried item and as a smoked item. The fried is very good; the smoked is great.
Brisket Bomb: If Rusty Can did nothing else other than this, I'd still come here often. A large sub with chopped brisket and bits of pepperoni, onions, and peppers, with melted cheese worked in to lubricate just enough and let you taste every flavor in every bite. Probably repurposed brisket, but the quality of the brisket in this sandwich is a quantum leap over first run brisket just about anywhere else.
Pork Chop Sandwich, Fried Chicken Sandwich: Both sandwiches are excellent. Lots of contrasting flavors and good crispness on the fry. Not greasy. Like the burger, a good item to get when dabbling in the barbecue specials instead of the barbecue mainstays.
Half Chicken: Had this once when it was a Thanksgiving themed special. Worth getting.
Biscuit and Gravy: It's been a special a few times in a few different configurations, usually with chicken, sometimes studded with Tasso ham. Looks horrible. Tastes wonderful. Gotta fork-and-knife it, eat biscuit and gravy in the same bite. I ordered 2 more to take home for lunches later in the week.
Kielbasa Stick: Looks good, tastes good, but it's served at room temperature, like a bigger, better Slim Jim, so not my thing. I prefer taking it home and heating it up, but there are usually other specials far better, so I skip it.
Pork Pastrami: Occasional sandwich special, would be better on rye than on a sub roll, but the meat (from tongue no less) is tasty enough that the bread doesn't matter.
Beef Shank: At first glance, the pulled meat looks like pulled pork, but it's beef and it's beefier (heavier) than brisket. You might like it better; you might not. Either way, worth a try.
Tacos: A few offerings per day, usually carnitas, but sometimes unusual meats like beef cheeks. As a purist, I prefer straight meat, with sides on the side, but the few tacos I've had here have been good, with the onions, herbs, salsas, and other sour flavors balancing the heaviness of the proteins. Ask if the special has 1 big taco or 2 little ones, because 2 are easier to share.
Chili Cheese Frito Pie: Fun item, basically Fritos topped with chili and cheese. Nice combo of flavors and textures. Chili on the mild side.
Duck Rillettes: Think chicken salad, made with duck, but with the flavor of pulled pork (if tuna is chicken of the sea then duck is pig of the sea). Great smoky flavor. Not gonna lie, it took a little getting used to eating in cold, but a great item, served with toast and cippolini onions for mashing in. Gourmet dining in a honky tonk.
Shepherd's Pie: Made with a combo of meats (I think beef and pork), a hefty bowl of meat, smoke and fluffiness (mashed sweet potatoes on top). Warm, hearty, delicious, and creative, all in one. Doesn't appear often, so jump on it if it does.
Chicken Fried Ribs: Battered and served fully coated in thick, spicy Nashville Hot sauce, it's not only a good way to keep the everyday ribs fresh, but a nice item in its own right. And the ribs within are still good ribs in their own right. You get about a half dozen, so best for sharing. Really zesty sauce, with more oomph than the Buffalo sauce they use for wings. read more