Any time I'm going to pass through Syracuse, I try to make sure I'm hungry when I get there. Best brisket I've ever had!1 This was also the first place that made me understand why you wouldn't want sauce on your pulled pork sandwich. Great place for blues, too!
Charbroil Red infrared gas grill, 3 burner
Cookshack AmeriQue electric smoker
New Braunfels Bandera charcoal/wood tower smoker
Weber portable kettle charcoal grill
I have a wonderful assortment of temperature reading devices, like infrared, instant read, and stay in brands.... all are good and kept in calibration.
I love beer guys... I can say I've tasted/sampled hundreds, maybe a thousand. I brew my own and love local Texas selections. Shiner has a wonderful selection of brews I like. There are many others in Texas worth putting to your lips. I drink what tastes good, no matter where it's brewed!
I experiment with food on the grill/smoker and in the oven. I'm inspired with what I read. I love to show off with family & friends.
I've been there on biz trips out east. Good Que & I would go back. My only negative is the prices are a bit high. 2 meat, 2 sides and ice tea will be about $10 here in San Antonio, TX.... I want to say at this place the same was $15-$17.
Sorry Keith, I didn't mean to upset you.... I will expand on my comments. Prices are higher in the Northeast, thanks JPP for your support. I should have said in general food is more expensive instead of focusing on BBQ. In general, restaurant prices are just more expensive in the Northeast from my travel experience. Everything from BBQ to steaks to seafood to burgers to Mexican food. I understand why... cost of living is just more there... So, please again, accept my apology. If you're in SA, please let me know and I'll treat you to good food...
You didn't upset me, and I don't know why you think you did. I specifically said that my post was meant entirely in fun. But I appreciate your not getting upset in return
This easy pulled pork recipe skips the slow cooker to create authentic low-and-slow smoked pulled pork on a smoker or grill. With smoke woven through the moist meat, bits of seasoned crust, and a gentle splash of BBQ sauce, pulled pork is perfect for your next backyard cookout.
The same Dinosaur BBQ, yes. Dinosaur is why I don't bother trying to make my own brisket anymore. That and I have to have *something* I can order at a BBQ joint without thinking "mine is better".
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
A great place. I work about a block and half from the downtown Rochester location. I've had some undercooked ribs on occasion but generally everything is spot on. And with Blues and a huge selection of beer, it's hard to go wrong!
Smoking in Brooklyn with a (slightly modified) Brinkmann Trailmaster Limited Edition (yeah, right). Favorite beer: Jack Daniels. Oh wait. (Also have a cheapo gas grill with Grill Grates and babysitting a cheapo electric smoker).
Sorry I meant best restaurant mac and cheese. I'm sure Keith's is better. Any chance of seeing your recipe with Meathead type instructions for us non culinary types? Luv to compare.
You can find the Dinosaur mac and cheese recipe online. I'm not sure if it's authentic but it's damn good! It's the first of the sides to disappear every 4th of July.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I have recently visited Buffalo, and tried Dinosaur in the downtown district...The Brisket was ok, but the ribs were an awesome bite ! Next time i am back there Ill be getting a full rack instead of the sampler !
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Used to go to the original one in SoreExcuse, back when it was the only one. It was better, back in the day. The more they branched out and diversified, the more watered down they seemed to get. Still damned good, but now that I'm making my own, I usually don't bother dealing with the crowd. Plus, there really isn't anything compelling to get me to go downtown.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
We stopped in Syracuse for Dinosaur today, we were on our way home from Niagara Falls.
The brisket was good, but mine is better.
The pulled pork was excellent, about the same as mine.
The ribs were incredible, way, way better than mine, in fact some of the best ribs I've ever had. The glaze was perfect, the fat was crispy and fatty, and they left the tips on the St Looie cuts.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I got Dinosaurs cook book about 15 years ago. It was the first BBQ book I ever had. Its kinda what linked my love of fire 🔥 and BBQ.ðŸ—
I still love making the "Mutha Sauce"
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