The best barbecue restaurants on LI: Eat here now
It's official: Barbecue has caught fire on Long Island. Only a few years back, one could count the number of serious local barbecue spots on one hand. Thankfully, those days of settling for so-so ribs, chicken, brisket and pulled pork smothered in sticky sauce are gone. Now, you can afford to be picky about where you go to satisfy a yen for something slow-smoked and delicious. Here are our Top 10 picks.
Biscuits & Barbecue(Credit: Alessandro Vecchi)
Biscuits & Barbecue, Mineola: Meaty, spice-pebbled ribs and deeply smoky chicken are major draws at this friendly Southern spot, housed in a vintage diner. Precede the 'cue with a big, hot flaky biscuit with andouille sausage gravy. (Alligator sausage is pictured.) Or a rich and zesty bowl of seafood gumbo. Share a bubbling casserole of mac and cheese and finish with a slice of warm pecan pie.
Bobbique(Credit: Doug Young)
Bobbique, Patchogue: At this popular barbecue spot in the heart of Patchogue, you can wash down your 'cue with a craft brew from an impressive list of choices, both bottled and on tap. With the blues playing (either live or on the sound system), you can get into some jumbo barbecue chicken wings -- big and smoky, as well as smoky, tender St. Louis ribs (pictured) and well-burnished barbecue chicken. You'll also want to order some hand-cut fries, either regular or sweet potato. Finish with Southern banana pudding.
Maple Tree BBQ(Credit: Randee Daddona)
Maple Tree BBQ, Riverhead: The former Maple Tree Deli & Market is now a full-service barbecue house presided over by owner-pitmaster Kevin Judge and sons. They serve up lightly smoky, moist ribs and chicken, as well as brisket, but it's the house-smoked pastrami (pictured) -- dry-rubbed with coriander, paprika, brown sugar, garlic and mustard seed -- that can knock your socks off. Finish with homey pineapple upside-down cake.
A North Carolina burger with pulled pork and portobello mushrooms is served with sweet potato fries at Maple Tree BBQ.
North Fork Bacon & Smokehouse(Credit: Randee Daddona)
North Fork Bacon & Smokehouse, Wading River: Hours are limited to weekends (Friday to Sunday only) at this storefront, where disposable dinnerware and tight seating matter less than the high quality of the 'cue. From competition barbecue veteran Patrick Gaeta and crew come a brontosaurian beef rib topped with pickled red onion, baby back ribs and brisket -- all imbued with depth and smokiness. Sides are made to order -- even the hand-cut fries and mac and cheese laced with house-smoked bacon.
Bone-in beef short ribs are served with pickled onions and house slaw at North Fork Bacon & Smokehouse.
Smokin' Al's Famous BBQ Joint(Credit: Donna Alberico)
Smokin' Al's Famous BBQ Joint, Massapequa Park: Barbecue boss Al Horowitz serves up moist spice-rubbed smoked baby backs as well as meaty St. Louis ribs at his Massapequa Park house of 'cue. (Pictured is the rib and chicken combo.) Monster beef bones are huge, smoky and tender. The ridiculously tall "haystack" of fried onions may obscure the person sitting opposite you. Try a Caesar salad topped with pulled pork. Or a bowl of smoky, creamy Brunswick stew, loaded with chicken, sausage, pork and vegetables. You won't leave hungry.
Smokin' Wolf(Credit: Gordon M. Grant)
Smokin' Wolf, East Hampton: Arthur Wolf's Smokin' Wolf is the flavorful heir to Turtle Crossing, where Wolf also specialized in Southwest barbecue. Bulk up at his own place with pulled pork, pulled chicken, brisket, smoked sausage and barbecued chicken (pictured). You'll enjoy the fish tacos and fried chicken, too. But Smokin' Wolf earns its name the old-fashioned way. Good sides include collard greens, macaroni and cheese, sweet potato fries and coleslaw.
Barbecue brisket chili and corn bread served at Smokin' Wolf.
South Shore BBQ Company(Credit: Daniel Brennan)
South Shore BBQ Company, Patchogue: At this capacious new barbecue house, you'll find a simple, classic barbecue menu. Coated with an unusual dry rub of nutmeg, cinnamon, clove and allspice, the 'cue takes on a haunting flavor when slow smoked. Ribs (pictured) are first-rate, chicken bronzed and juicy, brisket and pulled pork moist and smoky. Sides, from chef Deborah Scherer, include creamy, cheesy mac and cheese and nuanced pit-smoked beans.
A chopped brisket sandwich is served with sides of collard greens, coleslaw and cornbread at South Shore BBQ Company.
Swingbelly's Beachside BBQ(Credit: Linda Rosier)
Swingbelly's Beachside BBQ, Long Beach: Following a post-Sandy renovation, Swingbellys has a somewhat different floor plan but still features expertly slow-smoked ribs (pictured), brisket, chicken and pulled pork. Creativity is the rule in such dishes as the taco-saurus, a dinosaur-size taco stuffed with barbecued meat, cabbage, onions, fruit salsa and sauce. Eat inside or at picnic tables on the deck.
The tacosaurus, right, at Swingbelly's Beachside BBQ is served with nachos.
Tennessee Jed's BBQ Grille(Credit: Michael Falco)
Tennessee Jed's BBQ Grille, Wantagh: Pitmaster Francisco Gonzalez slow-cooks ribs, chicken and pork to smoky delectability. Try his beautifully bronzed chicken and dry-rubbed St. Louis ribs (pictured), which can stand alone, without sauce. Sides -- such as al dente mac and cheese, rich creamed spinach and smoky baked beans -- work well, too.
Townline BBQ(Credit: Gordon M. Grant)
Townline BBQ, Sagaponack: A magnet for celebs as well as locals, this rustic order-at-the-counter spot keeps everybody coming back for more. Grab an outdoor table with a view of surrounding farmland. To eat: smoky ribs (both pork and beef), pulled pork, barbecued chicken and brisket. Sides include mac and cheese, roasted beets and collards. Finish with whoopie pie.
The pulled pork sandwich at Townline BBQ.