Why Hasn't BBQ (real) caught on Down The Shore NJ

With all the really good independent Q places opening in NYC of every variety how come nothing has caught on down here. There are one or two "chain" joints and a couple "wanna be" joints but no real road side shack places doin real Q . Would love to open a Q take out but afraid I would lose my shirt. Can't figure it. Q is a National Treasure. Why not here?

Thanks for any input esp.from locals DTS.


Russ

You answered your own question. There aren't enough people to sustain a joint. And anyone who opens would probably lose their shirt.

I'm not sure where you are "down the shore", but to give you an example, some of the best sub sandwiches anywhere are served in the Atlantic City area. Some say it's the water used to make the bread, but there is a pretty good concensus that the bread is a big part of it. And the bread is a factor in hoagies and cheesesteaks sold in the Philadelphia area too. But fresh good meats, etc are part of the reason as well. I have made the trip to AC for subs many times, and usually bring some subs home in my cooler as well. Nothing sold in the Baltimore area comes close. But every so often a place will open touting the fact that they get their bread from Philadelphia. But in a month or so, stop in and you will find them serving the same old sub roll from the local H&S Bakery which has all the taste and texture of wet cardboard. Why? Because there are not enough people here who really care what kind of bread they eat, and haven't been exposed to the good stuff. So the owners can't sustain the additional cost of good bread.

Trust me, many things from the south just don't make it past the Mason/Dixon Line. This weekend, I put a fried clam po'boy on as a special, but the waitress had to explain what a po'boy was.
Pulled pork sandwiches can frequently omit slaw on top, but will add ...melted cheese.
My favorite story is when this one cook put three leftover soups together and called it 'gumbo'.

mark

Let me get this right,You dont put Slaw on a BBQ Sandwich but you will put Cheese on it?FGDY!

quote:

Originally posted by russ2304

Can't figure it. Q is a National Treasure. Why not here?

Thanks for any input esp.from locals DTS.


Russ

It's the mob.

I feel your pain, russ...
I live 10 miles from AC, and IMO , and even though there are a few places, they don't come close to what I ate in the Austin area.

There used to be a small bbq joint in YOUR area, on route 35 in Neptune, sort of in the hood.
I think I just went there once, and liked it, but it seems to be out of business now.

Im my area, (by AC) there is a "Chef Charles Kitchen" only a mile and a half or so away from me.
(on 6774 Washington Blvd, EHT/Pleasantville, 609-641-7338) Heading south on the GSP, it's right off exit 37, then turn left. It was started up by a former casino cook who wanted to branch out.
He's got a big smoker outside, so it IS the real thing. I've been there a few times. HOWEVER, as nice as the guy is, I just thought the brisket was "okay". Worth a shot if you are ever heading down to AC.

Kelsey and Kims BBQ in Pleasantville (and now in Galloway Township) is okay, too. Just okay, IMO.
Used to like them more.

There used to be a Damon's (chain) in Mays Landing , but now it became a Chickie and Pete's.
There is a Memphis based chain called Corky's inside the Tropicana Casino. But the menu does'nt appeal to me, so I have'nt tried it. (too much "pulled this, and "pulled that"; I like crusty brisket, and crispy chicken, not the pulled stuff)

There are a few of those roadside bbqs further west on Route 40(some just open on weekends), like Kingfish BBQ (I think that's the name) where the guy just operates the smoker on the weekend and there's just picnic tables outside.

In Toms River, (exit 82 , off the Garden State Parkway, then head east) there is a Tiffany's Ribs on Route 37. (another location in Union/Vauxhall)
My sister just had the baby back ribs the other night there, and said they are up to par. She loved them again, and she is a VERY tough rib critic (there is not much she loves)
I can't comment as I just go for the beef ribs, and they did'nt have them. However, I loved their buffalo wings.

I went to "Idaho Sweets" in Wildwood, (Jersey shore, exit 4 off GSP) about 4 times. I remember how much I liked the crispy beef ribs the first time. Last time the beef ribs were horrible. (a soggy mess that they got me for at least $15.00 on. I had a few bites, and threw them out) They even added a boardwalk location, for those that want to give their opinion.

Yes, Russ, we are very deprived here in Jersey, overall. (espescially south Jersey) But, I still think there's hope if someone can really do it up right, Hill Country Style !! (if NYC can suddenly become a bbq capital, why not at least a few good small places here?!?) . For instance, there is a "Sweet Lucy's" in northeast Philly that is supposed to be the real thing , and real good; gotta get up there. Good BBQ in way up in northeast Philly?!? Who would guess?!?

Please keep us posted Russ, if you make any new discoveries!

Thing is, good BBQ is priceless, and bad BBQ is a waste, a waste of time and money. And the difference between the two is razor thin. A BBQ chef can do everything right, but just barely miss the mark, and what you'll have is a $20 slab of ribs that is indifferent and undistinguished. Not that it's not good, but it's not special. It doesn't have whatever it is that makes it worth going there and spending $20, vs going anywhere else and spending more and getting more, or spending less and getting less. Let's face it. In order to make ribs and pulled pork (and all the other foods that match BBQ like chili, and fried balogna, and chicken, and greens and corn bread and slaw and all that) worth traveling for, a restauranteur has to present the whole package: food, ambience, authenticity, clientele, and value.

Case in point: Woody's in Wilkes-Barre, PA. The food is OK. But I'd rather go to Smokey Bones. Why? I don't know. I don't feel comfortable in Woody's. And whatever makes me feel that way, the food isn't good enough to overcome. It's just OK. And apparently I'm not the only one who thinks that way, because Woody's has gone from being open 7 days to now being open Fridays and Saturdays 5 to 10, while the Smokey Bones in Wilkes-Barre is one of the few that is still operating, and doing well.

So, yeah. You have to be able to not just BBQ meat, but you have to be able to recreate the magic of BBQ'd meat as well.

Cuz its not Real Texas BBQ....LOL
What kind of wood do you have to cook with in NJ?

I can vouch for Sweet Lucy's in Philly, just over the Tacony bridge. It's very nice. I haven't been in a few years, and want to go back. I know someone who wants to try the brisket.

I remember in the shore area H.I. Rib, and that wasn't too bad. Closed for a long time now, unfortunately. Like Ellen had mentioned, there were a few stands on Route 40 in that Buena/Mizpah area sort of near Route 54 . I think Kingfish moved, and I think it pretty much leaves Uncle Dewey's. I don't see them going out of business anytime soon. They've also opened a location on Wheat Road in Vineland. I've got the feeling this was originally another BBQ place Bill and I used to go to back in the day. I dislike their sauce, but everything else was good last time I went. I'd like to get the fish next time I go. It's very, very down-home and you eat under pavilions in the open air. It feels picnicky.

Went to Idaho Sweets a few years back, in Wildwood, as well. I liked the ribs (I do eat the pork ones; I know Ellen doesn't), but the pulled everything else was waaaaaay too stringy for me. Mop-ish, even. It didn't have a BBQ'y atmosphere. It had a corporate atmosphere.

Yes, South Jersey has always been bereft of good BBQ, and there's other threads about it on here, too, ranging back a few years at least...depressing to think about, really. And people just flock to that Famous Dave's. Ucchh.

It's always difficult to compare what New York can support with any other area. New York is the restaurant capital of the world, so it is possible to find everything from BBQ to Turkish to Brazilian. Not only is it possible to find these options, but it possible to find really good versions of them.

You guys really think Jersey doesn't like BBQ? Maybe...

If you see such a lack for it open one up yourself. I'm not saying that to be a jerk, but honestly if you know how to make "good" BBQ and see a lack of it take a chance and go for it. One thing I know about NJ is people always flock to a new place that has different food from what's around. Now onto why I think NJ doesn't have many BBQ places.

NJ doesn't have many good BBQ places because that's not what it's known for. People in NJ are more accustomed to things like Italian food, cheese steaks, hot dogs, subs/hoagies, bar food etc. That's what most people in this area know how to make. Opening a restaurant is risky business so most wouldn't venture into a BBQ place if they don't feel comfortable that they make "good" BBQ food. Also, it depends on the Clientele and cost. People know if they open a pizza place in NJ there will always be business and the cost to make the food is considerably lower. BBQ is more of a risk.

Now I don't know Jersey real well but there's two real BBQ places that are great.

1. In Elizabeth, Front Street Smoke House http://www.frontstreetsmokehouse.com/

and

2. Pig Daddy's http://www.pigdaddysbarbecue.com/

quote:

Originally posted by Brooklynq

Now I don't know Jersey real well but there's two real BBQ places that are great.

1. In Elizabeth, Front Street Smoke House http://www.frontstreetsmokehouse.com/

and

2. Pig Daddy's http://www.pigdaddysbarbecue.com/

Thanks for the hot tips. I've heard of the Elizabeth place, as one of our other Roadfooders (hot dog expert John Fox) likes it,
but I had'nt heard of Pig Daddy's. But I looked at their menu just now, and those Dinosaur Beef Ribs got me very excited!!
But I'll make sure to get there on Sat. or Sun. as I noticed they are served weekends only.

And their "starters" are right up my alley, too.
I'll have an order of cream cheese poppers, and that sampler dip (salsa, guacomole, and chili con queso)

Mangia!

FYI, no one's mentioned The Hickory Hog in Pt. Pleasant.

http://www.thehickoryhog.com/

Haven't been there yet- the one time I tried to find it, there was a sudden downpour and I couldn't see much besides the car in front of me, and I missed it.

Probably because you don't have a lot of, pigs and cattle "roaming" around. But you do have a lot of fish, "swimming" around.

quote:

Originally posted by jesskidden

FYI, no one's mentioned The Hickory Hog in Pt. Pleasant.

http://www.thehickoryhog.com/

Haven't been there yet- the one time I tried to find it, there was a sudden downpour and I couldn't see much besides the car in front of me, and I missed it.

In addition to the bbq/grilled items, they offer beer-battered cod, fried calamari, stuffed mushrooms, mozzarella sticks, shrimp salad, burgers, shrimp scampi over penne pasta and crabcakes. I can't help but think that they need a little more "focus".

quote:

Originally posted by jesskidden

FYI, no one's mentioned The Hickory Hog in Pt. Pleasant.

http://www.thehickoryhog.com/

Haven't been there yet- the one time I tried to find it, there was a sudden downpour and I couldn't see much besides the car in front of me, and I missed it.

Thanks for info Jess -----called them to find out if for real and they said yes that they use an indoor smoker (down here CODE is a real bear) and are indeed the real deal I think they probably are using a Cookschack-----will ck them out and let you know or if you beat me to it let me know----any other Shore posters been there? Let us know!

Thanks and all best-------------Russ2304

Honestly BBQ has not taken off down the shore because it is relativley new to the area of Bucks / Montgomery / Burks / Philadelphia / Delaware Counties. Not to say there are not BBQ places here. But real smoked BBQ like the kind we get at KCBS events are just no where to be found around here. And well When you look at the jersey shore there is a large population that comes from these counties. People do not have the opportunities to try southern BBQ very often. Even when there is a KCBS event only a handful of vendors can sell to the public. Take New Holland, PA for example. 70 some teams with some of the best BBQ you will taste. I think there is two vendors allowed to sell there to the public and they are local guys from up here. The first rib I had as a judge was like nothing I ever tasted anywhere around here. We are a sandwich (hot or cold)area. If people would be more exposed to it around here without a doubt it would take off. As the BBQ competitions continue to take off around here it will work it's way in. - hopefully

"BBQ on The Farm" Yardley, PA Competition this weekend -growing bigger every year...

Tony

For NJ BBQ try Big Ed's:

http://www.bigedsbbq.com/

I've eaten there many times.

Hey, Tony, (from the eating team) That's what I don't like about going to some of those BBQ events, like the one coming up in Wildwood, NJ.... All that good potential BBQ, ready to be judged, but they don't serve to the public.
Instead, I was committed to a couple of trailers mostly selling stuff that was'nt even BBQ.
Never again for me for that Wildwood one. (I know it's coming up in July again)

As a former jersey guy I would say do not be greedy!! You already have the best pizza, italian food, great seafood- maybe there is just too much other good stuff around for things like BBQ and Mexican to make inroads

quote:

Originally posted by eatingteam

Honestly BBQ has not taken off down the shore because it is relativley new to the area of Bucks / Montgomery / Burks / Philadelphia / Delaware Counties. Not to say there are not BBQ places here. But real smoked BBQ like the kind we get at KCBS events are just no where to be found around here. And well When you look at the jersey shore there is a large population that comes from these counties. People do not have the opportunities to try southern BBQ very often. Even when there is a KCBS event only a handful of vendors can sell to the public. Take New Holland, PA for example. 70 some teams with some of the best BBQ you will taste. I think there is two vendors allowed to sell there to the public and they are local guys from up here. The first rib I had as a judge was like nothing I ever tasted anywhere around here. We are a sandwich (hot or cold)area. If people would be more exposed to it around here without a doubt it would take off. As the BBQ competitions continue to take off around here it will work it's way in. - hopefully

"BBQ on The Farm" Yardley, PA Competition this weekend -growing bigger every year...

Tony

Eatingteam the jersey shore is pretty vast seeing as it stretches from close to NY all the way to Cape May. I do not believe what happens in those Pennsylvania Counties affects what happens at the jersey shore.

Fattybomatty -hopefully you are right about Philly and the surrounding areas not affecting what is sold at the Jersey Shore when it comes to BBQ.

Ellen - Sweet Lucy's has a buffet on Monday nights...And your right about the frustration with the events not offering BBQ. Unfortunately thats part of the deal with some of the people who run the events.They will put it all together but they want to be one of one or two vendors allowed to sell. But trust me when I tell you- being a judge is the way to solve the BBQ problem in this area. You get paid in BBQ!!!

Tony

quote:

Originally posted by eatingteam

Fattybomatty -hopefully you are right about Philly and the surrounding areas not affecting what is sold at the Jersey Shore when it comes to BBQ.

Ellen - Sweet Lucy's has a buffet on Monday nights...And your right about the frustration with the events not offering BBQ. Unfortunately thats part of the deal with some of the people who run the events.They will put it all together but they want to be one of one or two vendors allowed to sell. But trust me when I tell you- being a judge is the way to solve the BBQ problem in this area. You get paid in BBQ!!!

Tony

Yes, it sounds like being a BBQ judge IS the way to combat that problem. (if only I like pork ribs, though)

Thanks a lot for the hot tip on Sweet Lucy's Monday night buffet!
I had believed that they were closed on Mondays. So I am thrilled to see that they are not only open on Mondays now , but they have a buffet, as well! (I'm off work on Sun. and Mon., so Mondays fit in real well for me) I'm definitely going to try it ASAP !

Hope to "meat" up with you soon! (a Wildwood NJ "eating trip", like you suggested?!?)

ellen in AC area

quote:

Originally posted by californyguy

As a former jersey guy I would say do not be greedy!! You already have the best pizza, italian food, great seafood- maybe there is just too much other good stuff around for things like BBQ and Mexican to make inroads

Yup, we are a little greedy, huh?!?
I just had a real good cheesesteak last night (Vics Subs in Absecon)
and put the tuna sub in the fridge. Had the tuna sub for breakfast this morning.

But now I want a good rolled taco, and I'm out of luck!!

quote:

Originally posted by notchit

For NJ BBQ try Big Ed's:

http://www.bigedsbbq.com/

Big Ed's is not "real" BBQ - slow cooked w/smoke from wood or charcoal. By all accounts, they're typical "baked-then-grilled" ribs of the type found in "family restaurant" chains or "rib joints"- granted Ed's does have a loyal following (which I chalk up to the "All You Can Eat/ quantity over quality" fans). Notice that nowhere on that website does one see a smoker (which just about EVERY real barbecue joint is gonna feature on it's website) nor is there mention of wood or smoke.


The last time I was dragged to one (lunch at work) the ribs on Monday sure tasted as if they were Sunday's left overs and the sides were, as always, pretty horrible- water logged corn on the cob, cole slaw from a plastic bucket, etc.

signman


You answered your own question. There aren't enough people to sustain a joint. And anyone who opens would probably lose their shirt.

I'm not sure where you are "down the shore", but to give you an example, some of the best sub sandwiches anywhere are served in the Atlantic City area. Some say it's the water used to make the bread, but there is a pretty good concensus that the bread is a big part of it. And the bread is a factor in hoagies and cheesesteaks sold in the Philadelphia area too. But fresh good meats, etc are part of the reason as well. I have made the trip to AC for subs many times, and usually bring some subs home in my cooler as well. Nothing sold in the Baltimore area comes close. But every so often a place will open touting the fact that they get their bread from Philadelphia. But in a month or so, stop in and you will find them serving the same old sub roll from the local H&S Bakery which has all the taste and texture of wet cardboard. Why? Because there are not enough people here who really care what kind of bread they eat, and haven't been exposed to the good stuff. So the owners can't sustain the additional cost of good bread.

 
i see this post has some age on it, but, i'm sorry.
 
as far as good sub's, hoagies, grinders go, you need to come farther north then AC, i have some rough sandwitches down there. have to push a little closer to central jersey!!!

Hickory Hog has fairly solid bbq on a ecclectic menu.  In the summer months, it is nice that there is a Rita's next door in the same building!
 
I genuinely and sincerely miss Southern House (formerly on Rt. 35 in Pt. Pleasant).  They burned down the morning of Super Bowl Sunday in 2003.  I'd been going there for about 20 years at that point in time.  Before I had my drivers license, I would take the train to Pt. P and walk the last few blocks to the restaurant.  Their menu had ribs, chicken, steak tid bits, really nice onions rings (loaf style), fritters, potato skins, etc.  The fresh desserts were killer as well.