When Karen Harrison of New Jersey Monthly visited Bourbon BBQ & Catering, she left with a new admiration for the house “meltingly tender chopped beef brisket” and “two-fisted St. Louis ribs,” promising readers that they’ll “be glad our evolutionary ancestors came down from trees, tamed fire, and started roasting fleshy beasts.”
Harrison’s admiration is well placed. The kitchen clearly knows barbecue. The staff smokes beef brisket in an all-hickory smoker for ten hours before tossing it into the slow-cooker for another six. They use fresh chickens delivered from a nearby farm for his bourbon chipotle wings, buffalo chicken wraps, and southern fried chicken. According to the Memphis tradition, the kitchen also rubs pork spare-ribs with spices before carefully smoking and steaming them until they’re fork-tender. Bourbon BBQ offers a host of options for enjoying the decadent food, from stopping in for lunch or dinner to ordering meats and sides by the pound for catered events.
At Memphis Mae's BBQ Bistro, owners Andreas Nowara and Jeff Matros are rewriting the barbecue gospel. They've crossed out a number of popular myths—that barbecue joints should be shrouded in smoke, that barbecue puritans only cook in the style of a single region, and that those who divulge secret recipes should be cooked themselves—in favor of a more chic and diverse sauce hot spot. Their dining room emulates a crisp bistro, and their menu traverses several Southern states, listing Texas beef brisket alongside Carolina pulled pork and Memphis ribs. They don't limit themselves solely to barbecue staples, either. Comfort foods such as Mississippi catfish and chicken-fried steak appease patrons who might not want to get their hands dirty, and vegetarian options include smoked portobello mushrooms and "pasties" filled with sautéed vegetables.
Their eclectic approach has hardly canceled out down-home prep, however. The kitchen's wood smokers infuse meats with flavor 24 hours a day, passing on zesty notes from pecan and hickory logs. The beer is likewise carefully brewed, arriving from Dogfish Head, Duvel, and other craft companies. In maintaining this delicate balance between strict tradition and inclusivity, Memphis Mae's BBQ Bistro has cemented a savory reputation. The restaurant has catered the New York Yankees' opening-day celebration and was later featured in the New York Times which praised its brunch and catalog of sides, which contains drunken yams, peach applesauce, and none of "the usual throwaways or fillers that most barbecue joints offer."
When the Food Network’s Diners, Drive-Ins, and Dives came to visit Mo Gridder’s BBQ, host Guy Fieri couldn’t get over that barbecue this delicious was being served in the parking lot of a Bronx auto-repair shop. But when, like Fred Donley, you’re both a head mechanic and a head chef, you have to keep your workplaces close together. Fred picked up BBQ as a hobby a few years back and started to bring in samples for his customers at the auto shop. Their rave reviews encouraged him to make it a part of his business. Now you’ll find a 35-foot cooking trailer in the parking lot and a dining area in a room where he used to service cars. On certain days, you can even get special deals that combine Fred’s two passions, such as a windshield replacement and a rack of ribs.
Despite its unusual setting, Mo Gridder’s still serves up barbecue “so good you’ll think you’re in Texas,” according to Fieri. Fred slow-cooks all his meats in a massive cooker, so whether it’s his signature pulled pork sandwiches, brisket, chicken, or ribs, it’s tender and juicy.
Chicken Delight piques appetites with a plethora of quick poultry eats served in a casual eatery or, for an additional fee, delivered fresh from the restaurant to dining-room tables. Family feeders can quiet an entire brood of bellowing bellies with a 12-piece family special of fried or grilled chicken breasts, thighs, legs, and wings accompanied by a six dinner rolls, a batch of french fries, and a pint of coleslaw, potato salad, or macaroni salad ($22.70). Miniature fowl feasts, such as a 5-piece chicken-tender lunch special with a can of soda and choice of side ($6.50), appease solo eaters, and a 14-piece shrimp plate raised on deep-sea granges, cooked to perfection and paired with dipping sauce ($15.30) invites twosomes in the mood for underwater barnyard grub to share. Fighter pilots can keep hot and spicy aileron edibles, such as 20 white-meat buffalo wings ($12.50), company inside stomach skies with a smorgasbord of savory sides, such as mashed potatoes ($1.75–$2.85), mac 'n' cheese ($2.60–$4.50), breaded mushrooms ($6), yellow rice ($2.05–$3.20), or corn on the cob ($1.95).
The meaty aromas of kalua pork and mahi-mahi waft across the patio at SmokeHouse Chili Grill as diners bid farewell to summer with sauce-stained handkerchiefs. Though renowned for their much-hyped chili, the grill’s chefs pack their charcoal bags for an island paradise of meats simmering in Hawaiian spices. Ukuleles join in with lip-smacking xylophones of baby back ribs to make sweet music on the palate while taste buds hold luaus in anticipation of the authentic pig roast. Waves of teriyaki shrimp and mahi-mahi crash on grills, beckoning guests to dive into second or third helpings throughout the afternoon.
Though they can grill up tender pork ribs and make a mean barbecue sandwich, the chefs at Pepe’s BBQ really shine with their authentic Peruvian cooking. Within their smoky kitchen, they fold tender slices of steak into traditional dishes such as lomo saltado and bisteck a lo pobre. They pluck plump chickens straight from the spears of fiery rotisserie grills, then serve the birds Peruvian-style: dressed in spices and hand-knitted alpaca caps. To craft their ceviche dish, the chefs marinate fresh seafood in lime juice, onions, and cilantro. Diners await meals such as this next to the lofty windows in the seating area while sipping on fizzy Inka Cola—a sweet soft drink imported from Peru.