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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'.
We are proud to offer an eclectic menu, without pretention. Our foods are prepared with quality, fresh ingredients, with attention to care and comfort. Choose from many of the traditional comfort foods and pub fare we all know and love or enjoy a trip “Down South” and try some of our in-house smoked, slow cooked barbecue specialties. We offer many of the ethnic dishes that have become a part of our culinary culture and we haven’t forgotten about our vegetarian friends either. We offer meatless selections and fresh salads for you too."
Monday’s are half-price wing night Fireplace Live Music (check for music schedule) Vegetarian selections
The word is Enjoy good pub food in a casual setting, with views of the Hudson River in the distance. In winter, feel the warmth of the stone fireplace as you choose from a choice of 18 beers, ales and stouts on tap.
Ribs on the Run, BBQ, is located at 396 Central Park Ave, White Plains NY 10606 in Westchester County.
From the owner: "Ribs on the Run got its name from the nature of the clientele at the original location on Union Port Road. In a hurry commuters between trains at the nearby station would rush in, order a bunch of ribs and run out again, with barely a backward glance. Ribs on the Run prides itself on no short cuts excellence in its specialties: BBQ ribs and chicken, and Buffalo wings."
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BYOB Noise level = Average Serving lunch and dinner
The word is Absolutely the best ribs. Also enjoy chicken, corn fritters, shrimp, and more at this take-out or eat-in BYOB restaurant. In addition to ribs, fresh fish, BBQ burgers, Buffalo wings - don't forget the delicious cornbread.
American Glory, serving BBQ and American comfort food, is located at 342 Warren Street, Hudson NY 12534, Columbia County in the Hudson Valley.
From American Glory: "American Glory Restaurant is located in historic Hudson, NY, only two hours north of Manhattan along the scenic Hudson River. Situated in the heart of Hudson’s restaurant district on Warren Street, we’re a 15 minute ride from the Taconic State Parkway or NYS Thruway and within walking distance of the Amtrak station. American Glory specializes in legendary wood smoked BBQ and classic American comfort foods. Our menu includes many vegetarian and gluten free options. American Glory is warm and inviting, filled with the aroma of wood smoked barbecue, hometown comfort foods, enjoyable music, good times and roaring laughter."
Billiards room Fireplace Live Music Noise level = Can get loud Outdoor seating
The word is Mixed reviews on the food, but the decor is great; and while the downstairs bar is "extremely loud" you have the option to dine upstairs "where acoustics are good for quiet conversation".
Jenny's BBQ Restaurant is located at 1639 Route 199, Stanfordville, NY 12581 in Dutchess County.
From Jenny's Restaurant: "Ezra & Donna Rand opened this business in 1993 as a delicatessen, then a luncheonette and in 2000 decided to try their hand at Kansas City Style Hickory Smoked Barbeque. It hit it off very well with everyone. We weren't sure if barbeque would go well in the North, but it most certainly does. Ezra makes "the best of the best" Baby Back Ribs, Juicy Pulled Pork, Beef Briskit and more. Donna makes a delicious Key Lime Pie (her own recipe) and a cherry cobbler dessert to die for. Occasionally, Donna will make her own creamy New York style cheesecake. You also have to try Donna's cheesy grits and mac & cheese."
Beer & Wine Noise level = Average Parking in private lot Outdoor dining Serving lunch and dinner WiFi = Free
Big W's Roadside Bar-B-Q is located at 1475 Route 22, Wingdale NY 12594, Dutchess County in the Hudson Valley.
From Big W's BBQ: "Big W's meats are rubbed down with dry spices and brown sugar (no sugar on the chicken) and slow smoked in a traditional tank smoker that weighs about one and a half tons (we love to show it off). Nothing is slathered in bottled sweet tomato sauce, nor do we use liquid smoke. Big W's meats are the highest quality pork, beef, and chicken and are smoked for many, many hours. Because this process takes so many hours, when we're out of barbeque . . . That's it. That is, until tomorrow."
The word is The food is amazing, freshly cooked . . . the best barbecue around.
Click to read review Holy Smoke, serving BBQ and traditional fare, is located at 261 Route 6N Mahopac, NY 10541 in Putnam County.
From Holy Smoke: "Holy Smoke started in the Summer of 2004 with the idea of bringing high quality BBQ, great Beers and Bourbons and value to the Tri State area; in an atmosphere where people want to have fun and socialize. With our Bar Room, Main Dining Room, Patio and Great Lawn there is plenty of room to roam, eat and meet with family and friends.
"Holy Smoke’s menu is loaded with New York’s best BBQ and is rated WORLD CLASS (A+) from BeerAdvocate.com and is one of the country’s leading craft beer bars. Besides award winning BBQ, outstanding Beer & Bourbon, and great surroundings; we have an excellent staff taking care of our patrons – which is a huge reason for our success.
"So whether you are a regular (and thank you if you are) or on your way to being one of our regulars, we know we have something very special and we want to have fun sharing that experience with you, your family and your friends."
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30 taps of best beers Bar Room Events (Check schedule) Live Music Noise level = Average Outdoor dining on patio Serving lunch and dinner
The word is Comfortable space of wood paneled walls and wood plank floors, with 30 craft beers on tap and generous Bourbon selection, serving "Huge portions of delicious BBQ" served by an efficient and friendly waitstaff.
Bailey’s Smokehouse, serving BBQ, is located at 136 East Erie Street, Blauvelt, NY 10913 in Rockland County.
From Bailey's Smokehouse: "Here you can find some of the Best BBQ East of The Mississippi. Our smoking process starts with quality cuts of meat which are rubbed with our own BBQ Spice or marinated overnight. Then they are slow smoked for up to 12 hours using local hard woods until tender, moist and full of flavor. This unique cooking process creates what’s known as a “Smoke Ring” which develops along the outside of the meat and around the bones in our products. You can be assured that despite this red ring all of our meats are smoked to well done and that the “Smoke Ring” you see is a sign of outstanding authentic BBQ."
American Craft Beer Selection Events (Check schedule on website) Sports Bar atmosphere
The word is The sport-bar feel is spot on for enjoying the "excellent bbq", "good selection of craft beers" and "the free bowl of salad with peppers, cucumbers, carrots, and broccoli for the table was awesome" and don't miss the amazing cornbread soufflé.
Defiant Brewing Co. a brewery offering craft-brewed beer and authentic slow-smoked BBQ, is located at 6 East Dexter Plaza, Pearl River, NY 10965 in Rockland County.
From Defiant Brewing Company: "The Defiant Brewing Company exists to bring high-quality, craft-brewed beer to the tri-state area, that’s our mission, in a nutshell. Everyday, we strive to create outstanding ales and lagers, challenge the conventions of mass advertised and mass-produced beers, and offer a unique production micro-brewery experience to our customers. At Defiant, we use top-notch raw ingredients to brew outstanding beer. Our passion for innovation shows in the variety of offerings you’ll find at the brewery every day. Come, bring friends, and enjoy - take a tour, have a taste, and take beer home.
From the kitchen: Authentic, slow-smoked brisket, pulled pork, and ribs – seasoned with our own secret rub recipes to make them even tastier! Meat is offered by the pound – so serving size is up to you. A variety of yummy sides are also available.
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Authentic slow-smoked barbecue food Cash only Craft-brewed beer Late hours (Call for new hours) Noise level = Loud
The word is Defiant is a brewery making amazing beer and ale. You enter into a room with a very long bar and brewers/wait-staff serving the customers. Since the brewing equipment is right behind the bar, they pour it directly from the tanks when you order. Enjoy unique brews and a wide variety of beers. If you love beer, this is a must try.
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.
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.
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.