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Best Authentic BBQ

l
LEOFONT Apr 19, 2012 06:53 PM

Am seeking the real deal.....true black smoked brisket with fat attached, and great ribs, smoked for hours
where to go ???

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  1. bgut1 RE: Quine Apr 19, 2012 07:12 PM

    Leofont - My favorite is Local Smoke in Neptune and Cookstown.

    1. c
      coldbeer RE: Quine Apr 20, 2012 05:53 AM

      I'm telling you...the smoked beef short rib at SuzyQues in West Orange will give you just the fix you are looking for. They have brisket with the fat and all that, but the rib is the belle of the ball. I'm almost there once a week if I can justify it.

      1 Reply
      1. re: coldbeer
        n
        nizza RE: coldbeer Apr 20, 2012 05:20 PM

        Didn't know about SuzyQues. I will up in that area in a couple of weeks and we will definitely check it out. Thanks for posting about it.

      2. c
        chuck98 RE: LEOFONT Apr 19, 2012 07:18 PM

        There are several places that could fit that description, and they're mostly close enough in quality that it's a judgment call to pick one over the others. If you say where you're based and willing to travel, the board could give suggestions on which ones are worth checking out first.

        I'll second what bgut1 said, though; Local Smoke is pretty good.

        1 Reply
        1. re: chuck98
          m
          MarlboroMan RE: chuck98 Apr 19, 2012 10:22 PM

          While I haven't tried Local Smoke (but I should), I really liked the BBQ at the Collingwood flea market. At least everything tasted like it had been smoked for hours. Search for the thread "True Pit BBQ" on here. Oh, and guess where I'm going in a few hours? :)

        2. b
          BrianYarvin RE: LEOFONT Apr 20, 2012 03:06 AM

          How about Uncle Dewey's on Route 40 near May's Landing? It's summer only, and outdoors in a pine forest.

          http://www.uncledeweys.com/

          Not so long ago, the roads between Philly and Atlantic City were filled with BBQ pits hoping to catch beachgoers.

          1. njfoodies RE: LEOFONT Apr 20, 2012 08:14 AM

            Local Smoke in Cookstown is my go to as well, though I don't frequent nearly enough now that I am living in the DC Metro Sunday night-Wednesday night. Weekends however when I am at Joint Base McGuire-Dix Lakehurst however always require a lunch on Saturday or Sunday there. I will however say that their brisket doesn't have nearly as much bark as I like to do on mine, but theirs is still damn good! -mJ

            8 Replies
            1. re: njfoodies
              Tapas52 RE: njfoodies Apr 20, 2012 02:30 PM

              In reality NJ is NOt the place for BBG......but as a good alternative don't count out ordering online some real good BBQ from places like this where they do it right...

              http://www.ncbbqcompany.com/
              http://rudysbbq.com/page/home
              http://www.jackstackbbq.com/

              1. re: Tapas52
                njfoodies RE: Tapas52 Apr 21, 2012 05:48 PM

                Rudy's is damn good, and I frequent anytime I am down in San Antonio at Joint Base Lackland. I'll also drive the 70 miles or so to Lockhart as well when I am there to hit my favorite 3 places there as well! Kreutz, Black's, and Smitty's are as good as they IMHO... -mJ

                1. re: njfoodies
                  equal_Mark RE: njfoodies Apr 21, 2012 07:32 PM

                  This relates to BBQ in NJ how?

                  1. re: equal_Mark
                    njfoodies RE: equal_Mark Apr 25, 2012 06:59 PM

                    The same way the post that I was replying to related to NJ. -mJ

                2. re: Tapas52
                  c
                  chuck98 RE: Tapas52 Apr 21, 2012 06:49 PM

                  I'm not sure how true that still is. Some areas of the country have way more barbecue places, and if there are 1000 places that do vinegar pulled pork some will be better than everyone else, but I suspect the average NJ barbecue place is on par with the average place anywhere else. With the way information has spread in the past 20 years a skilled chef in NJ can make great barbecue in any number of regional styles. I'm no chef, but I'm competent with a smoker, and in my backyard can make at least 10 solid dishes of varying styles.

                  Having said that, a hound in the south or west can end up with some pretty superlative barbecue, in the same way that one here knows where to go for a great cheese steak.

                  ...and yes, I have eaten barbecue in the south and the west. I'm not just talking smack because I live here.

                  1. re: chuck98
                    c
                    chuck98 RE: chuck98 Apr 22, 2012 02:47 PM

                    In a bizarre coincidence, I had the Grub Hut cheese steak today and it was outstanding.

                    1. re: chuck98
                      f
                      fourunder RE: chuck98 Apr 22, 2012 06:16 PM

                      I have friends who swear by the Grub Hut.....I have not yet been, but it's on the short list the next time I'm in the area.

                    2. re: chuck98
                      equal_Mark RE: chuck98 Apr 22, 2012 07:52 PM

                      Thing is BBQ is unlike most other restaurant offerings in that the amount of time it takes to prepare makes in difficult to serve to order. Given that BBQ can take from a couple hours for chicken to 10 or 18 hours or more for pork or brisket makes it difficult for a commercial BBQ operation to succeed.

                      To operate a catering business or cooking for a competition is one thing; Target times for serving are fairly easy to meet. Being able to serve quality product from lunchtime through late dinner is an entirely different issue. Many of the best BBQ shacks in the south start selling at lunchtime and simply close up shop when the goodies run out. This is not an acceptable business practice for the northeast.

                      BBQ places around here have to balance being able to cook the requisite amount of product to satisfy demand while being able to serve consistent quality from lunch thru dinner and from day to day. Not easy, especially when starting out and the demands for product are not easily predicted.

                      I gotta give credit to the places that make a go of it, and try to support local BBQ joints as the best incentive for them is to foster local competition.

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