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Jersey Shore BBQ - Belmar

Seemed about time that a new thread got started to disassociate JSBBQ from BOOM. Went there for dinner for the first time tonight. Was not very busy for a Saturday night, but it was only about 6pm, and besides, it's only been open a couple weeks. There were 5 or 6 tables occupied and a couple take out orders were picked up while I was there. It is pretty much the same decor as BOOM with a few more of the tall tables (the cow skull is still over the kitchen door) :-)

Menu is here: http://www.exit109.com/~mstevens/1pag...

Shortly after ordering, a basket of house made chips and salsa were brought to the table. I ordered the Belmar Duo, which is a combo of any 2 meats and any 2 sides. I ordered the beef brisket & babyback ribs with cole slaw and onion rings. They were out of onion rings (the horror! 6pm on a Saturday night? What's with that?). I then ordered the Seasonal Veggie which turned out to be sort of a baked shredded potato and cheese dish that was really quite good. The cornbread served with the meal was done up like hush puppies and were also tasty.

Ahhh, but the meat (That is the point, right?). You can tell the crew was familiar with competition BBQ and it shows (and tastes). The brisket was tender, neither too fatty or too lean, and the ribs avoided the "falling off the bone" nonsense that many seem to judge BBQ ribs by ("falling off the bone" = "overcooked"). They were tender, moist and tasty. There are glass containers of BBQ sauce on the table that seemed to have a hint of Worcestershire sauce in it. The containers were the type often used to dispense olive oil, and was a bit balky at first, but patience was rewarded. Of course I had my personal bottle of Chipotle Sauce with me... :-

)

All in all, the food was very good and the staff was knowledgeable and friendly. For as many "BBQ" places open in the area, I'd have to say this one actually "Gets It."

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Jersey Shore BBQ
811 Belmar Plaza, Belmar, NJ 07719

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  1. are they doing both lean and moist brisket?

    19 Replies
      1. re: equal_Mark

        a brisket has two parts, the point and the flat. the point is much more fatty. in texas BBQ, you generally specify if you want 'lean' (just the flat), or 'moist/fatty' (the point along with the flat). Since they consider themselves to be doing Texas style 'cue, I was asking if they have the lean vs moist option.

        1. re: tommy

          I suppose you'll have to ask them. I've been attending and helping at BBQ competitions for over 15 years (which is where the owners here got their start), and the only category for brisket in those competitions is "Brisket."

          1. re: equal_Mark

            KCBS rules state that competitors can use a whole brisket, point, or flat. I'm sure other bodies have different rules. But I'm surprised no one in your travels has ever referred to the two parts of the brisket.

            Maybe someone else can chime in with the brisket options at JSBBQ.

            1. re: tommy

              When we ordered the brisket as part of our Quartermaster plate, we were not asked if we wanted lean or fatty, and there's nothing on the menu that indicates there is more than one option. So, it appears that it is only served one way, i.e., with some fat. It was nice and juicy, just right for me since I prefer some fat on my brisket.

              Hill Country, in NYC, offers fatty or lean. The fatty brisket there is fine (though, imo, JSBBQ's is better). I tried the lean once out of curiosity. It was dry! Blech!

              JSBBQ photos here: http://www.flickr.com/photos/11863391...

              1. re: RGR

                Sounds like they don't offer the point. That's a shame. Or they offer it but if you don't ask it's a crap shoot as to which part you'll get. Oh well. I'l stick with Hill Country.

                1. re: tommy

                  If you are interested in trying it and want that particular part of the brisket, why not call and ask if you can get it? If, for some reason, they aren't' serving it, you could suggest that they do. The owners are very receptive to ideas as to how to make things better and attract more customers.

                  1. re: RGR

                    Frankly I don't have the time or inclination to help them figure out how to make BBQ, and was hoping the question here would be a bit more clear than it apparently was.

                    I've spent a lot of time calling restaurants, asking questions, and generally they are received in the same manner as this question was here, without much understanding and with a bit of defensiveness. The funny part is, all I want to do is promote places that I like, and try places that are interesting and/or doing things right.

                    But as I say, I don't have the time to worry about this place any longer. It's a bit far for me for a quick trip to give them a shot. I was hoping it would be a destination.

              2. re: tommy

                Those in competition often discuss the point or flat when it comes to how best to present brisket, but the fact remains the category for brisket in KCBS competitions is simply "Brisket."

                1. re: equal_Mark

                  I'm aware of the categories Mark! Another category is "chicken", which presumably includes breast, or thigh, or maybe even some other parts. If I asked if a BBQ place was doing thighs in addition to breasts, would you have reacted in the same way?

                  1. re: tommy

                    Trust me, these folks are serving the best Brisket I've had in the area at a commercial joint. Yes that is a dubious claim as Monmouth County is not renowned as a BBQ mecca. The babybacks are good too. I still hope they do well...

            2. re: tommy

              I looked at the offerings at Kreuz Market and Smitty's in Lockhart Texas, arguably the two top Texas BBQ joints in that state, and their menu selections for brisket were "Brisket." I suppose you could ask for any particular cut of brisket in any BBQ joint that offers it, but you certainly can't make judgments just on what appears on the menu. Besides, Tommy, you know you're not schlepping down to Belmar just to hit up a BBQ joint... :-)

              1. re: equal_Mark

                I schlepped down to Lockhart and Taylor TX just for BBQ, so I would think that Belmar, a few miles from where I grew up, a quicker drive than an average daily commute to work, wouldn't really be a stretch.

                I'm done talking about what menus read. Let me know if you ever get an answer on what they offer.

                1. re: tommy

                  Sheeeeeesh... Maybe they can bbq the dead horse you guys are beating...

                  1. re: Tay

                    Reminded me of the realtime back and forth on eGullet before they made the corporate decision to suck... :-)

                  2. re: equal_Mark

                    I just spent two months down in San Antonio, and we road tripped to Lockhart on 4 ocassions for BBQ. We visited both Kreuz and Smitty's, as well as Black's which was also a "must visit" with the locals.

                    I'll have to look at my notes and pics to see who's brisket was best, but they all asked which brisket I wanted, whether it be dry or moist. Either option was better than damn near anything you'll find around here.

                    Also went to another place called Rudy's BBQ, which is more of a tourist destination. While good, it didn't compare to anything in Lockhart.

                    I plan on checking out Local Smoke BBQ today, located just outside the main gate of Join Base McGuire-Dix-Lakehurst for lunch today. Their menu looks great, but who knows if they can cook. Based on the awards they've won on their website, I am hoping it's some damn good BBQ! We'll see! More to come this afternoon! -mJ

                    1. re: njfoodies

                      Of course they ask if you want moist or lean. That's the way it's served in Texas and at Texas style BBQ places (contrary to the scientific analysis conducted in an earlier post on the menus of those places and the odd diversion to competition categories). But not at JSBBQ or places around here.

                      Hopefully you had the sausage at Smitty's and Black's. Something else that you can't find around here (although Hill Country in NYC gets theirs shipped from Kreuz, IIRC).

                      1. re: tommy

                        I had the sausage at all 3 if I remember correctly. We'd get a little from each place, and hit all 3 places each of the 4 times we road tripped to Lockhart. -mJ

            3. The original comment has been removed
              1. I got takeout from Jersey Shore BBQ today as well.. looks like I missed you by about 3 hours. The onion rings are actually supplied by US Foods. They didn't have them when I was there, either (at about 3 pm), but said they should be in around 5 pm (which they obviously weren't).

                I had the Monmouth Trifecta. Brisket - good, though I don't have much experience with brisket. Quarter chicken - consisted of a leg and a thigh. Good, but I think I could do better. Pork ribs - these were the low point of the lot. Very dried out, tough, like shoe leather. Maybe I should've ordered the baby backs. I had sweet potato fries and cole slaw as my sides, both were decent.

                Not really worth the nearly $20 I paid.. the ribs were really disappointing. Aside from that, I felt the portions were good. I'll give it another go when I'm down in that area again. Also want to try 10th Avenue Wings, which is opening tomorrow.

                Oh, I did really like their version of BBQ sauce. Not sickeningly sweet.. more of a savory vinegar taste, but not overpowering, either. It complimented the meats well.

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                Jersey Shore BBQ
                811 Belmar Plaza, Belmar, NJ 07719

                1 Reply
                1. re: MarlboroMan

                  I ordered 3 racks of ribs and wish i had only done 2 or none!!!. . I was really disappointed with them. Perhaps it was the style? I was hoping for the baby back to come out like Jack's in Neptune used to, on the flat side and really tasty. I lthought for sure I had gotten the pork ribs and called right away and was told that I had left with the baby backs. they were fatty, dry, and tasteless. I was basically told that that is the way they are served and no one else has called to tell them this, end of conversation. Thanks alot $60 waste of money. Wlll not be back. Grandkids had to fill up on bread to not be hungry.

                2. The original comment has been removed
                  1. Went back again tonight, this time did the babybacks and pulled pork with onion rings and "ranch beans." Ribs were still very good as was the pulled pork, not fatty or dry with a nice proportion of bark. The beans were good also; nicely spiced combo of red and black beans. The rings were reminiscent of the BOOM Black & Tan ones. Along with the Texas BBQ sauce they also serve a Carolina style vinegar based sauce which goes well with the pulled pork.

                    Asked if I could see the smoker, but they had a catering job and hauled the smoker, complete with a 75 lb. smoked whole pig over to that job.

                    they had a printed blurb on each of the tables with a bit of history and an explanation of their smoking process:

                    http://www.exit109.com/~mstevens/1pag...

                    I assume they will also include it in their website (hint, Doug...)

                    4 Replies
                    1. re: equal_Mark

                      I can't wait to go here. It's on my list with Boondocks and Lil Masters Grille.

                      1. re: equal_Mark

                        I made it over to JSBBQ yesterday for a little lunch with my son. We had the habanero/apricot wings to start. Good wings, but a little too much apricot and too little habanero for me. The 12 yr. old boy loved them though. On to the 'que.

                        I was not holding out much hope for the barbecue. Over the years I have been nonplussed by barbecue, to the point that I have been thinking that maybe barbecue ain't my thing. I guess I have been having bad barbecue for a while because I am happy to say that I am looking forward to my next trip to Jersey Shore BBQ.

                        The boy had the pulled pork sandwich with mac and cheese and onion rings. The pork was very tasty. Moist, with a hint of smoke and that vinegary Eastern Carolina thing going. Unlike typical E.Carolina, it is not served on a soft roll but on a sturdy almost ciabatta-y roll. Mac and cheese rocked as did the onion rings. I had the Duo with brisket and baby backs. As equal_Mark said in his original up the page, the ribs were great. Personally, I thought the brisket was the highlight. Juicy, tender...I want some right now.
                        I too enjoyed the beans and the mac and cheese. Sweet potato fries were good as well.

                        My one critique is a non food one. The walls are bare, and the feeling to me is one of, hey, we just moved in, put the smoker out back, and here is some fabulous food. It's not a major thing, but it bugged me enough to write about it. The space is not a shack in the middle of nowhere with exposed wood walls, it is in a shopping center in Belmar with painted sheet rock. I'm no designer, but it needs something.

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                        Jersey Shore BBQ
                        811 Belmar Plaza, Belmar, NJ 07719

                        1. re: TomT

                          Lol TomT! Took my family there for some take home yesterday too. Were you two sitting at the bar?

                          I got a three meat sampler with pulled pork, brisket, and ribs that I ate later last night. The pulled pork is excellent with the Carolina sauce and the meat was spot on delicious. The brisket was also cooked prefectly, but I will put some different sauce on it next time as I like my brisket with a tomato based sauce. The ribs were wonderful and really didn't need any sauce at all. All in all the meats there are first class q.

                          While we waited we shared a piece of home made key lime pie that was advertised as "best north of key west". It wasn't. Not even close. Avoid the pie if you are a key lime fan as there was no lime flavor evident at all. The pie was more like a mediocre cheesecake than anything else and just plain, well, plain. Not worth the calories or the money.

                          I know I will be back for the q and I'm sure I will try a few of the sides, but afterwards I will walk a little up the block for some dessert.

                          1. re: seal

                            Yup. funny stuff. Actually I overheard you mention something about "a post" to one of the guys, lol. Next time I'll introduce myself.

                            May I say, I do believe your daughter will be taking over the world. What a doll!