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Apr 19, 2012 06:53 PM

Best Authentic BBQ

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

      1. 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. re: coldbeer

          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. 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

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

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

          1. 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

              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...


              1. re: Tapas52

                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: equal_Mark

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

                1. re: Tapas52

                  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

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

                    1. re: chuck98

                      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

                      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.