bbq chef

Was just at R&G for lunch this past Monday and was very happy with it!

Your temp can be lowered. You also seem to need a little more humidity in your smoker. Either smoke more product at the same time or add a water pan to your rig.

Thanks for the mention!

Thanks once again! Glad everybody enjoyed it. The only thing was that I saw Jose's Pigout plate back in the dish area and saw that he completely missed all of his Brisket. It was hidden under the ribs. Maybe he didn't see it?

I own the Barnstormer Barbeque in Orange County. Maybe that is too far North for y'all?

And if you headed 60 miles North to Newburgh, you could have tried the fresh smoked brisket, pork butt and spareribs at the Barnstormer with absolutely no lines. I couldn't make it there this year because we were too busy Saturday night and there was too much prep to do. Last year, Mike Mills recognized me and got to spend a couple of hours hanging with him next to his pit. I will definately try and make it there next year.

I was a chef for Halloween when I was 7 or 8 years old.

Thanks for waiting Tracey. glad to hear that you enjoyed everything again.

How about trying Pineapple's Steakhouse just South of West Point on 9W in Ft. Montgomery.

I ate at Mesa grill in Vegas last week. Just by chance, I was walking past and my GF pointed out Bobby Flay standing outside watching the NCAA Men's final. I said what the heck, lets eat here. Had to wait about 1 hour, but it was well worth it. We had the chicken tacos with caramelized onions, mint, cilantro, grilled tortillas and peanut sauce along with the cotja crusted quesidilla. Both fantastic! For our entrees, she had the Sixteen spice chicken and I had the Coffe spiced rubbed rotisserie filet mignon with wild mushroom anco chile sauce and horseradish potato gratin, cooked rare. Let me tell you, I was not expecting to come away from the whole meal that excited, but in all reality it was one of the best dinners I've had in a long time. I will definately be checking out Mesa NYC now. Dollar for dollar it was a better dinner than the one I had at Le Cirque the next night.

I'm looking more for a Carolinas/smoked/pulled/vinegar based sauces. May not be one here but thought I would ask. AlisonA ← We serve what you are looking for, but Orange County NY may be a long hike for you. I guarantee you that it would be worth the trip though.

And Westchester and Putnam. ← Sorry Liz, when I last lived in Rockland back in '93 it was still just the Rockland paper. Thanks a bunch for the mention!

I just found out that there was an article in the Rockland Journal News on March 16 about BBQ and we were listed as one of the spots to check out.Journal News link

Thanks for coming in. I had a great time meeting you guys and am glad that y'all enjoyed yourselves. Come back any time and you will have just as good a time! Geoff

Did you make it in?

I cooked dinner there back in 1997 when I worked as a chef de partie at the Lake Placid Lodge. It was a dinner celebrating that we were the only property in the U.S. that became a member of Relais & Chateaux that year. Julia Child was in attendance that night and I got to meet her and have a picture taken with her. That pic now hangs over my desk at work.

Kansas city style sauce is your typical tomato based sauce, think K.C. Masterpiece. Ketchup base and a lot of other seasononings. St.Louis ribs refer to the bottom ribs with the chine bone trimmed off. They are a much larger and meatier rib than the baby a back. Here is a linkMy Webpage All about ribs.

As we are speaking, I am smoking a brisket for you guys. If I can get the technology down, I will be posting some pics as it comes out and is sliced for you guys. That is if it is OK to take pics on one of these new fangled digital cameras. After all, it can't really be a true picture if I don't spend some time in the dark room developing the print myself. Oh well, technology marches on and replaces the old with the new.

But in NY you would be run out of town operating a hole in the wall joint. New Yorkers have such different expectations of what a restauraunt should be that it would be next to impossible or so prohiitively expensive (i.e. Masa, who can do whatever they want because they charge so much) that nobody would want to do it. I have seen in this thread that a few people believe that a true Q restaurant closes when they run out of food, but I know from personal experience that even 60 miles North of Manhattan that customers flip out when you run out of food. Doing this is absolutely out of the question in NY. I also believe that a lot of people in NY think that they know what makes real good barbeque, but actually only have a half a clue about it. By nature bbq changes from smoking to smoking and will never be 100% consistent. We operators hope that by enabling modern technology, i.e. electric assist smokers, to limit the variables that you the consumer will experience. I also believe that each reviewer is entitled to there own opinion about the Dinosaur. I do hope that the reviewers who were not to fond of the place give it a little time to mature and reach there own stride.

Get about 2 dozen oysters. Mix up minced shallot, good red wine vinegar, and fresh cracked black pepper for your own homemade mignonette sauce. Shuck oysters, add mignonette and slurp!

They use the PA system in there store in Rochester and it works there. Maybe they chose to continue what works for them. As far as there menu looking like a theme, I have a menu from them from the first time I ate at the Syracuse store back in 1998. It looks pretty much the same. Althuogh I haven't been to the NY location yet, I'm sure that it just needs some time for it to gain its own character.

Double 0, I'm glad that you enjoyed the food and thanks for the review. Although you may not have thought that the brisket was that great, we have built quite a following for the way that we do it over thae last 6 years. It is not actually true bbq. It is an old recipe that my father used to make when I was a kid that is closer to braising than smoking. I have smoked brisket in the past with much success, but being that we are a bbq joint in the Northeast, there isn't enough of a desire for the authentic style brisket. Besides, I have found that in order for the brisket to be really excellent, it needs to be kept hot and sliced to order. It would also have to be smoked on a daily basis, wich in my case would be highly impractical as well as cost prohibitive. Of course if demand was there and I knew that there would be a line at my front door every morning, I would do it everey day. As an aside, if any body wants, I will smoke them a whole brisket. Just call me at least 1 week in advance so we can set a time to pick it up. I will also price it according to market. Geoff

Not quite there yet. Even after 6+ years, we haven't been "discovered" yet. Besides, I don't think that I really want to go through the hassle of trying to open a Q joint in NYC.

Talking about wood in the Dino thread, I found that the cheapest source for my hickory comes right from Home Depot. I buy a pallet at a time from them of the bags of wood. They are sold by New Braunfels. Previously I was paying a boatload of money to have the wood UPSed in, but now I let Home Depot pay for the shipping. I actually save about 50% over what I used to pay.

Don't forget bbq lovers that we are only about 1 hour away from NYC.