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Smoking Sloes BBQ (LI)

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motoeric Feb 18, 2009 02:12 PM

Hey,

PigTrip.net just announced that Smoking Sloes in Northport will be having a BBQ buffet starting this week on Thursdays, Fridays and Saturdays.

Adults 14.95 and kids 6.95.

That's a great deal. All you can eat ribs for 14.95? Hard to beat that. With so many local places going out of business it would be great if this was a success story.

I've been to pretty much every BBQ place on Long Island multiple times and Sloes has the best sauce far and away. That's not a shot at the rest of the menu, I just really dig the sauce.

Eric

  1. s
    Scott_R Feb 19, 2009 09:13 AM

    I hope that's not a sign of desperation on their part.

    1. mcf Mar 9, 2009 05:34 PM

      I wasn't super impressed by the ribs there, and was so turned off by the lack of cleanliness and the smell of the place that I never went back. This was shortly after they opened. Honestly, if the place had been clean, I would've given the food a second or third try.

      16 Replies
      1. re: mcf
        m
        motoeric Mar 13, 2009 01:35 PM

        Huh. I've been there a number of times and never experienced that. Nothing stood out as 'unclean'. I didn't give it the 'white glove' treatment, but I'm pretty obsessive about germs (just a tad shy of Howard Hughes) and nothing stood out to me.

        Their has been a marked improvement in the food since they opened. It's not up to the level of where Willie B's was, but they are on their way. Certainly better than most BBQ places on Long Island.

        Eric

        1. re: motoeric
          s
          Scott_R Mar 13, 2009 09:23 PM

          I wasn't especially taken by the BBQ, but I saw no cleanliness issues.

          1. re: Scott_R
            mcf Mar 15, 2009 01:42 PM

            To be more specific, though the appearance was neat, everything at table, the floor, the windows, etc. had a layer of sticky grime and the place had the odor that goes with it. It was pronounced and the type of unclean that accumulates over time not cleaning, not one day's messiness or oversight. Maybe it's better now, I haven't been back since they were new; the newness made the buildup of grime even more off putting to us.

            1. re: mcf
              s
              Scott_R Mar 16, 2009 03:54 PM

              I don't think either of us who replied needed an explanation of what "lack of cleanliness" means. Neither of us found fault, I think sticky grime would have been noticeable, had it been there during our visits.

              During my single visit there: my collard greens were somewhat woody, but my brisket was acceptable, if not the best I've had (better than what I've had at Smokin' Al's). The BBQ wasn't a revelation, but it wasn't bad.

              1. re: mcf
                m
                motoeric Mar 18, 2009 12:12 AM

                As Scott mentions, I'm familiar with 'lack of cleanliness'. I have never had that problem there.

                I do know that they had major renovations prior to opening. Maybe you saw the remnants of that?

                The quality is constantly improving and is above average for LI BBQ. The sauce is the best that I have had in a restaurant.

                Give them another shot and let us know if you run into the same problem.

                Eric

                1. re: motoeric
                  mcf Mar 19, 2009 01:46 PM

                  It was definitely not renovation related grime. I don't want to belabor it, particularly if they've improved. Next time I feel like cue, I'll try it and repost, how's that? I hate to leave a negative impression if folks are trying and manage to do better. Thanks for letting me know it's improving.

                  1. re: mcf
                    mcf May 15, 2009 06:34 PM

                    Went back for takeout during their all you can eat buffet... they really have the place filled up with customers for that buffet deal, good move. Can't say I noticed the hygiene, just running in and out. I didn't notice the smell that was so bad last time.

                    We definitely thought the cole slaw was much better; last time it was just awful and we threw it out. I liked the collards, too. The meat wasn't the least bit smoky, the way the original Hog House stuff was. It wasn't bad, but I like smoke and fall off the bone tenderness. The "half rack" turned out to be a single rib, a Fred Flintstone brontosaurus sized rib. Nothing wrong with that, there was a LOT of meat on it, but I prefer to eat fall off the bone tender meat from the bones and this was too big to handle that way. The rib was moist, a bit fatty, had flavor from a spice rub, but wasn't completely tender; I used a knife and fork. The brisket was very tender, not bad at all.

                    Things definitely seem improved, they clearly are bringing in LOTS of folks. I'm still not crazy about their meats, but that's about my preference for smoke, not because anything was wrong with our meals.

                    1. re: mcf
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                      motoeric May 16, 2009 07:17 PM

                      I'm glad to hear that you enjoyed your most recent trip. I'm in your court with the smokiness issue. I enjoy a solid smoke flavor in my BBQ.

                      BBQ is in a bad way on Long Island. I wish we had more quality joints. It's nice to see that Smokin Sloes continues to improve and innovate.

                      Eric

                      1. re: motoeric
                        mcf May 17, 2009 10:11 AM

                        I agree that BBQ on LI isn't up to snuff.

                        1. re: motoeric
                          mcf Jun 5, 2009 08:28 AM

                          Went back one more time, and it's the last. Had a chicken, seemingly smokeless and completely without taste, it was the blandest chicken I've ever encountered in my life. We didn't even save it for leftovers, just tossed it. Maybe if we'd ordered it with sugary sauce it might've had some taste, but it shouldn't need it. Had a disappointing beef rib, still not tender or very smoky.

                          Maybe the baby backs are better, but I've promised my husband we don't have to try Sloe's any more.

                          1. re: mcf
                            Fred19 Jun 5, 2009 03:44 PM

                            Try Smokin' Al's in Bayshore. You will not be disappointed.

                            ~Fred19

                            1. re: Fred19
                              s
                              Scott_R Jun 7, 2009 08:09 PM

                              I don't know about that. Smokin' Al's is just OK as BBQ goes.

                              1. re: Scott_R
                                m
                                motoeric Jun 12, 2009 12:10 PM

                                I concur with Scott. Smokin' Al's has a lot going for it, but the 'Q is just a bit above average. Nothing to write home about. On the other hand, they have huge portions, excellent service, extensive bar and a nice atmosphere.

                                1. re: motoeric
                                  mcf Jun 13, 2009 11:01 AM

                                  I just bought a stove top smoker out of sheer desperation. Making my own rubs and getting really good results as long as I use more wood and smoke longer than the directions call for. Chicken, pork shoulder pieces and beef ribs so far.

                                  1. re: mcf
                                    m
                                    motoeric Jun 14, 2009 09:31 PM

                                    You know that you can get a pretty reasonably priced smoker that is an excellent piece of equipment, right?

                                    The Weber Smokey Mountain can be gotten for about $300.00 and many serious competitors use them on the circuit.

                                    Good luck with the stove top unit though! I'm all for whatever works.

                                    Eric

                                    1. re: motoeric
                                      mcf Jun 15, 2009 07:31 AM

                                      Yes, but I'm not sure how much I'm going to use it yet. I got a LOT of smoke into some pork shoulder cuts last week. Used more of the wood and smoked longer than the manual said. Had some very juicy chicken and beef ribs, too.

          2. l
            lvossell Aug 20, 2009 02:51 PM

            I think this is a sign of desperation. The owner also offers discounted gift certificates on line and he does not accept them for the buffet. The certificate said nothing about excluding the buffet. We went there and he claimed that the gift certificate that I purchased and paid for , was a coupon. In his restaruant, he posted no coupons accepted. He really needs to learn the difference between a coupon and a gift certificate. He was so rude to us, that all four of us walked out. He lost us as customers and everyone we know.....

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