Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Restaurants & Bars

BBQ Syracuse

Dinasaur BBQ in Syracuse - Amazing


Restaurants & Bars 11

Dinasaur BBQ in Syracuse - Amazing

Scott K | Jul 19, 2004 09:08 AM

I was up in Syracuse for a meeting Friday and Saturday and all of my hosts, knowing my love of BBQ, were so excited to take me to Dinasaur BBQ. I read before I went up that President Clinton apparently considers this place his favorite BBQ.

Anyway, Dinasaur BBQ is the best BBQ I have had anywhere in New York, and comes the closest to my BBQ experiences in Lockhart, Texas. John Stage, an owner and founder got started bbq'ing for bikers and then traveled all around the BBQ capitals to perfect his art. This guy is as nice as can be and allowed me to go out back and see the smoker with him. They use a mix of hickory and fruit woods(he wouldn't tell me which fruit woods), and smoke their meats at an even lower temperature than the usual 220-250 F range. Their brisket smokes for around 18 hours.

The menu is built around four meats: ribs, brisket, pulled pork and chicken. I got a sampler to try all four. I was most looking forward to the brisket and ribs and they were my two favorites. The brisket and ribs were simply incredible, with a great smoky flavor and perfectly cooked. While they provide a few different homemade sauces, all of which were very good, I prefer great BBQ like this without the sauce. The pulled pork and chicken were very good, but didn't blow me away like the brisket and ribs. I tried some of my friends chili, which was great, and they have many sides, including very good cole slaw and excellent fresh cut fries.

The very exciting news, which I will be posting on the Manhattan board, is that in addition to their present two locations in Syracuse and Rochester, Dinasaur will be opening up a location in Manhatten in September. It will be across from Fairway on 131st and 12th. John Stage will be down personally working the pit, although I don't know for how long. I can't wait.

Want to stay up to date with this post?

Recommended From Chowhound