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Restaurants - BBQ - Barbecue

 All Chappaqua Listings  

Chappaqua Restaurants

 - BBQ - Barbecue

10514, French bistro, breakfast, lunch, and dinner, Chappaqua, NY, Restaurant Review, Outdoor dining on patio garden, Sunday Brunch, Attractive restaurant, good food, excellent service | Westchester Le Jardin du Roi

  Le Jardin du Roi, a French Bistro serving breakfast, lunch, and dinner, is located at 95 King Street in Chappaqua, NY 10514 in Westchester County.

From Le Jardin du Roi: "Le Jardin in downtown Chappaqua, invites guests to dine in French bistro style. The dark, wooden interior creates a cozy setting where you can enjoy a relaxed and romantic meal, celebrate a special occasion, or spend a nice night out with your family. The ever-popular patio provides a perfect atmosphere for outdoor dining. Le Jardin du Roi | Westchester restaurant review, website and more . . .
 All Croton-on-Hudson Listings10520, village of croton-on-hudson, history, croton landing, croton and new croton dams, new croton aqueduct, croton dam, about croton-on-hudson, activities, attractions, things to do, places to go, fishing, children, kids, picnic at a croton-on-hudson  

Croton-on-Hudson Restaurants

10520, village of croton-on-hudson, history, croton landing, croton and new croton dams, new croton aqueduct, croton dam, about croton-on-hudson, activities, attractions, things to do, places to go, fishing, children, kids, picnic at a croton-on-hudson

 - BBQ - Barbecue

10520, Best of Westchester, authentic southern BBQ restaurant in northern Westchester, good BBQ, ribs, pulled pork, fried green tomatoes, fresh smoked foods, low and slow BBQ, menus, Catering, Live Music, Restaurant Review | Westchester Memphis Mae's BBQ Bistro

  Memphis Mae’s BBQ Bistro is located at 173 South Riverside Ave., Croton Commons, Croton-on-Hudson, NY 10520 in northern Westchester County.

From Memphis Mae's: "Memphis Mae's is the first authentic southern BBQ restaurant in northern Westchester County. But Mae's is much more than finger lickin' good BBQ – it is an eclectic delectable collection of down-home comfort food served in a warm bistro-style setting. Some of our most popular dishes include Memphis ribs, Texas brisket, Carolina pulled pork, Georgian fried green tomatoes, Mississippi catfish, fried oyster Po'Boys, blueberry cobbler and Mae's famous "Nana Puddin" (banana pudding!) Mae's multiple wood smokers operate 24 hours a day to provide fresh smoked foods everyday. We also have a variety of Vegetarian options as well as an extensive Gluten Free Menu." Memphis Mae's BBQ Bistro | Westchester restaurant review, website and more . . .
 All City of New Rochelle Listings10801, history, about new rochelle, things to do, places to visit, activities, attractions, restaurants, dining, buying a home in new rochelle, concert, golf course, antique stores, children, park, kids, parks in new rochelle, playground, movies, shopping  

City of New Rochelle Restaurants

10801, history, about new rochelle, things to do, places to visit, activities, attractions, restaurants, dining, buying a home in new rochelle, concert, golf course, antique stores, children, park, kids, parks in new rochelle, playground, movies, shopping

 - BBQ - Barbecue

10801, SmokeHouse, Grill, New Rochelle, NY, food & sports, Restaurant Review, 
Cuisine, (burgers, chili, ribs, wings), Happy Hour, Open late, Outdoor dining on patio, Sports Bar, The word is, Locals rave about the great service | Westchester Smokehouse Tailgate Grill

  SmokeHouse Tailgate Grill, is located at 606 North Ave., New Rochelle, NY 10801 in Westchester County.

From Smokehouse: "For owners Justin & Mike, food & sports always went hand in hand. Although with Justin being from Boston & Mike from New York, they always rooted for rival teams. their passion for great food & craft beer was formed while tailgating. For years they organized tailgate parties in stadium parking lots up in down the east coast. In July 2007 they decided to put their passion into a business, opening Smokehouse Grill, a small takeout operation specializing in chili. Over the years the menu evolved adding more & more tailgate BBQ recipes. In the summer of 2010 the restaurant expanded adding interior seating & a bar so everyone could stay at the tailgate party during the game." Smokehouse Tailgate Grill | Westchester restaurant review, website and more . . .
 All Port Chester Listings10573, history, restaurants, multiplex movie theater, about, attractions, things to do, places to see, children, parks in port chester, activities for children, kids can play, antique stores, movies  

Port Chester Restaurants

10573, history, restaurants, multiplex movie theater, about, attractions, things to do, places to see, children, parks in port chester, activities for children, kids can play, antique stores, movies

 - BBQ - Barbecue

10573, Q Restaurant, Port Chester, Southern Barbeque, barbeque | Westchester Q Barbeque Restaurant & Bar - Port Chester

  Q Restaurant & Bar is located at 112 North Main Street, Port Chester, NY 10573. Q Restaurant & Bar serves Southern Barbeque with a friendly and homey touch. Q Barbeque Restaurant & Bar - Port Chester | Westchester restaurant review, website and more . . .
 All Sleepy Hollow Listingsriver towns, river town, hudson river, hudson river valley, central, mid west, western  

Sleepy Hollow Restaurants

river towns, river town, hudson river, hudson river valley, central, mid west, western

 - BBQ - Barbecue

10591, Tavern, traditional comfort food, pub fare, Sleepy Hollow NY,  good pub food, views of the Hudson River, stone fireplace, beers, ales and stouts on tap, the word is, Restaurant Review | Westchester Bridge View Tavern

  Bridge View Tavern, serving traditional comfort food, BBQ, and pub fare, is located at 226 Beekman Ave., Sleepy Hollow, NY 10591 in Westchester County.

From Bridge View: "Libations: If you are looking for a diverse selection of brews and spirits, B.V.T is your spot. Our bar features some of the finest American draft beers available. Choose your favorite and enjoy a pint or sample from our EIGHTEEN drafts. We also offer a wide array of all the domestic/imported favorites in bottles. If you’d prefer an honest drink or a specialty cocktail, we have you covered. Choose from our specialty drink menu or just ask our experienced bar staff to 'pour your poison'. Bridge View Tavern | Westchester restaurant review, website and more . . .
 All City of White Plains Listingscentral mid south southern southeast southeastern central mid whiteplains  

City of White Plains Restaurants

central mid south southern southeast southeastern central mid whiteplains

 - BBQ - Barbecue

10601, Jimmy's BBQ, barbeque franchise in White Plains, Restaurant Review, Cuisine = Barbeque, Online ordering, Serving lunch and dinner, Sports Bar atmosphere, The word is, Check recent reviews before going | Westchester Brother Jimmy's BBQ

  Brother Jimmy's BBQ, a barbeque franchise in White Plains, is located at 147 Mamaroneck Ave., White Plains NY 10601 in Westchester County.

From Brother Jimmy's: "Since 1989, Brother Jimmy’s business has grown from a simple BBQ hangout into a refined brand that embodies consistent, quality Southern specialties for brunch, lunch and dinner. It has also become a staple nightlife venue consistently rated at the top of multiple categories in the Zagat Nightlife Survey, and serves as a local haunt for everyone from sports fans to celebrities. Brother Jimmy's BBQ | Westchester  website and more . . .

10606, BBQ, White Plains NY, The word is, takeout, problems with delivery | Westchester Ribs on the Run "Take-out"

  Ribs on the Run, BBQ, is located at 396 Central Park Ave., White Plains NY 10606 in Westchester County. Ribs on the Run  "Take-out" | Westchester restaurant review, website and more . . .

 More Hudson Valley  Restaurants - BBQ - Barbecue

Restaurants - BBQ - Barbecue | Columbia Columbia County
      [1 listing over 1 location]
Restaurants - BBQ - Barbecue | Dutchess Dutchess County
      [2 listings over 2 locations]
Restaurants - BBQ - Barbecue | Putnam Putnam County
      [1 listing over 1 location]
Restaurants - BBQ - Barbecue | Rockland Rockland County
      [2 listings over 2 locations]

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Westchester County

Restaurants - BBQ - Barbecue

When looking for great Barbecue food in Westchester County, select from The Westchester Restaurant Guide's list of Barbecue restaurants.

Origins of Barbecue
Barbecue has been around since the discovery of fire. While not everyone agrees that barbecue originated with the Taíno, researchers do generally agree that barbecue originated in the Caribbean. There is ample evidence that the word and technique migrated out of the Caribbean and into and through other cultures and languages. "Barbacoa" itself moved from Caribbean dialects into Spanish, then French, then English in America. "Barbacoa"slowly evolved from barbacoa to barbecue, barbeque, bar-b-que, bar-b-q and bbq. Over time the word came to mean the method of preparation, and even the event where a barbecue is served.

In the 1500, the Spanish first introduced pork to Native Americans in "South Carolina". The Native Americans introduced the method of "slow cooking with smoke" to the Spanish. When barbecuing, the meat should be placed high and away from the hottest source of the heat. If you live or visit South Carolina, you can experience all four styles of barbecue (listed below). South Carolina is considered, by some people, to be the home of "true barbecue". Barbecue is so popular in the South that it's considered a cultural icon.

Today, barbecue, barbeque, bar-b-q, and BBQ all refer to a cooking method, an outdoor gathering with food cooked in this method, and often to any food cooked outdoors. In its purist form, barbecue uses indirect heat and a long, slow process breaking down tough cuts of meat into mouth-watering tender morsels. Different types of barbecue use different meats, spiced sauces and flavorings (added at various times during cooking), smokes, equipment and fuel, and total cooking time. These all affect the final flavor and tenderness of whatever meat is barbecued.

To most Southerners, Barbecue is a cherished example of the cultural heritage of the South. Although barbecue-loving Southerners agree that the "Northern" definition of barbecue "grilling in the back yard" is NOT barbecue, they disagree about what constitutes a true Southern barbecue. State by state, and even town by town, no method is exactly alike. Southerners do generally agree on one point about barbecue - barbecue and pork is "traditionally" synonymous. Barbecue in the South almost always means pork.

Some of the states most well-known for their barbecue are North and South Carolina, Kentucky, Arkansas, Tennessee, Georgia, and Alabama along with Texas and Missouri, a little farther to the west. The "Pit Cook" is essential in creating good BBQ. In addition to the Pit Cook, the difference between one barbecue and another is the sauce, often a "guarded secret recipe".

Basic Types of Barbecue (Barbeque) Sauce
There are four basic types of barbecue sauce that are used for Basting and as Side Dipping Sauce.

    Vinegar & Pepper Sauce is the "original" barbecue sauce. It is the simplest to prepare and the most basic. Scottish families that settled in South Carolina used a basic "Vinegar & Pepper" basting sauce.

    Mustard Sauce is often used in South Carolina and can be traced to the early immigration of German settlers in this part of the United States.

    Tomato Sauce Light
    The first "Light Tomato Sauce" came about in the early 1900s and is simply your basic Vinegar & Pepper sauce with tomato ketchup mixed into the base sauce.

    Tomato Sauce Heavy
    The second "Heavy Tomato Sauce" is sweeter and is often mass produced and sold at retail stores throughout the country. This is the "barbecue (barbeque) sauce" that is often spread on food grilled at thousands of American homes on summer, July 4th and Labor Day weekend barbecues.

We cannot talk about BBQ sauce without mentioning the hundreds of "secret recipe" BBQ sauces that have evolved in Southern barbecue. Southerners are very proud of their BBQ sauce and believe that no two sauces are alike. Sauces differ from area to area, and sauce recipes are often kept secret. BBQ sauces become legends and the recipes sometimes go to the grave rather than get shared.

Today, the average American uses "barbecue" sauces, purchased in various varieties. Most people "grill" their meats (smothered in barbecue sauce) over high heat. Unfortunately, they are missing out on genuine barbecue. "Real" barbecue is not grilled, but cooked slowly in a barbecue. Although any meat or poultry may be barbecued, Southern barbecue traditionally refers to pork.

"Traditional" Barbecue in the United States
Barbecue requires a temperature of between 210 to 250 degrees over a period of 10 to 20 hours (or more depending on the meat being cooked). In barbecue, cooking time is shorter and temperatures higher than "smoking". As mentioned above, the meat used in Southern Barbecue is traditionally pork. A few exceptions in the South are: Texas barbecue which uses beef, and a Kentucky barbecue often uses mutton.

Barbecue Techniques

    Wood Barbecue
    The choice and combination of woods burned result in different flavors imparted to the meat. Different types of wood burn at different rates. The heat also varies by the amount of wood and controlling the rate of burn through careful venting. Wood and charcoal are sometimes combined to optimize smoke flavor and consistent burning.

    Charcoal Barbecue
    This generally begins with purchasing a commercial bag of processed charcoal briquettes. An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquettes it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who dislike artificial binders used to hold briquettes in their shape.

      A charcoal chimney starter is a traditional method for getting a consistent heat from your coals. Another method is to use an electric iron to heat the coals. Another common method is to soak the charcoal with aliphatic petroleum solvent (or use pretreated briquettes) and light them in a pyramid formation. Although this last method is one of the quickest and most portable, it can impart undesirable chemical flavors to the meat. Using denatured alcohol ("methyl hydrate", "methylated spirit") instead of commercial petroleum-based lighter fluids avoids this problem.

      Once all coals are ashed-over (generally 15-25 minutes, depending on starting technique), they can be spread around the perimeter of the grill with the meat placed in the center for indirect cooking, or piled together for direct cooking. Water-soaked wood chips (such as mesquite, hickory, or fruit trees) can be added to the coals for flavor. As with wood barbecuing, the temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

      For long cooks (up to 18 hours), many cooks find success with the "Minion Method", usually performed in a smoker. The idea involves putting a small number of hot coals on top of a full chamber of unlit briquettes. The burning coals will gradually light the unlit coals. By leaving the top air vent all the way open and adjusting the lower vents, a constant temperature of 225 can easily be achieved for up to 18 hours.

    Natural Gas and Propane "Grilling"
    Gas grills are easy to light. The heat is easy to control (via knob-controlled gas valves on the burners), so the outcome is very predictable. They result in a consistent result, although some charcoal and wood purists argue it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a "wet" heat that can change the texture of food cooked over such fuels.

    Added wood smoke flavor can be imparted on gas grills using soaked wood chips placed in an inexpensive "smoker box" (a perforated metal box), or simply a perforated foil pouch, under the grilling grate and over the heat. Using such smokers on quick-grilled foods (steaks, chops, burgers) nearly duplicates the effects of wood and charcoal grills, and can actually make grilling some longer-cooked food, such as ribs, easier, since the "wet" heat makes it easier to prevent the meat from drying out.

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