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Mike's Messy Barbecue Delivers Good Eats Every Night Of The Week

By Elisha Neubauer

A self-taught pit master, Michael Massiglia has devoted his life to sharing his love for the cooking style and has created a mini-barbecue-empire in the process.

Everything started in 2010 when Massiglia and his wife purchased their very first house. Spending his time crafting barbecue masterpieces on his at-home gas grill, Massiglia wanted more. He purchased a Meadow Creek TS250 trailer smoker with a 42" rotisserie charcoal grill. It didn't take Massiglia long before he was garnering quite a bit of attention with his creations and in 2014 he left his father's electrical company and founded Mike's Messy Barbecue and Catering.

Later that same year, Massiglia joined the National Barbecue Association and the New England Barbecue Associate, gaining friends and mentors in the industry. Determined to offer only the best the barbecue has to offer, Massiglia continued to push himself further. He completed pig cutting and Le Cordon Bleu classes in order to learn as much as he could about the industry and the processes that went along with it.

"I got my feet wet in the barbecue competition circuit," Massiglia said. "I've traveled to Austin, TX, Kansas City, MO, Nashville, TN and Jacksonville, FL to sample barbecue and I've taken my favorite flavors and incorporated into our menu."

His smoked wings placed 2nd while his ribs placed 3rd for the People's Choice awards at the 2014 Krazy Days Competition in Middleton, MA. Clearly, he was on to something.

As Massiglia began to compile what would become his current menu, he looked to inspiration from Texas and other southern regions of the US. While the menu isn't long, Massiglia claims it allows him to focus on quality instead of quantity. In addition to award-winning barbecue, Mike's Messy Barbecue is currently bottling and selling two of their most popular hot sauces, Original and Hot.

"The original is on the sweeter side," Massiglia said. "Our hot is more of a spicy sweet and is definitely the more popular of the two." Also an award-winner, Massiglia's hot sauce won 6th place in the 2016 NBBQA Awards of Excellence.

One thing Massiglia really wants to portray to the community is their business goals.

"Our mission is to provide the best authentic wood smoked barbecue to our customers and the community, using the freshest ingredients and highest quality meats prepared daily with homemade rubs and sauces," Massiglia said.

Currently, the business does not have a brick and mortar storefront; instead they are considered a catering company that serves events in the local community.

"The best part about this job is seeing that satisfaction on people's faces after they try my food," Massiglia said.

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About The Author

Elisha Neubauer is a freelance editor, ghostwriter, book reviewer, and author. She is...

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