Generally, I know that everyone here is the master of their own smoker and that our home results are better than you will find at any restaurant. But, if you happen to be in NYC and crave some great southern Q with a cool atmosphere and didn't bring your smoker along for the trip, be sure to check out "Southern Hospitality" BBQ in Hell's Kitchen, 45th street and 9th ave in Manhattan. I'm not going to post a link, but a simple google search will pull it up. We took our dad there this weekend for his 70th Birthday and the food was great. I usually don't go out and post about restaurants, but we had such a great time and the food was so good, I felt I had to post something. Good Q is hard to find in NYC. My wife and I found a decent place "Q" in Portchester NY which is near our house that has some very good ribs and pulled pork. As for NYC, Virgils (which is in Times Square is ok, but kind of touristy), Dallas BBQ is cheaper but mass produced. Blue Smoke is also pretty good (been there myself) but this place was much better.
For appetizers, we deep fried pickle chips (excellent) and catfish lollipops (delicious). For the main course, My mom and I had fried chicken and waffles (i've always wanted to try that and knew I would be making pulled pork this weekend) it was great. My wife tried the pan seard jumbo gulf shrimp with corn salsa and cheddar cheese grits, outstanding. My sister tried went for the fried chicken (without the waffles). But the big winners were my dad who tried the "Wet/Dry rib platter" which gave him Memphis Dry rubbed ribs and St. Louis Baby backs, and my brother and his wife who tried the "Over the Top Combo Platter" which included a half rack each of Wet and Dry Memphis-Style Spareribs, a half rack of Baby Back Ribs, and 1/2 BBQ Chicken plus 4 sides. Below are photos of my dad and brother admiring their plates.
Apparenlty, they smoke all their meats using a blend of Hickory and Cherry. The results were excellent for a restuarant, but after tasting the ribs (which were very good) my wife turned to me and said, the ones you made last week were better. So thanks again to SMF for making me the chef who outcooked a celebrity owned restaurant.
For appetizers, we deep fried pickle chips (excellent) and catfish lollipops (delicious). For the main course, My mom and I had fried chicken and waffles (i've always wanted to try that and knew I would be making pulled pork this weekend) it was great. My wife tried the pan seard jumbo gulf shrimp with corn salsa and cheddar cheese grits, outstanding. My sister tried went for the fried chicken (without the waffles). But the big winners were my dad who tried the "Wet/Dry rib platter" which gave him Memphis Dry rubbed ribs and St. Louis Baby backs, and my brother and his wife who tried the "Over the Top Combo Platter" which included a half rack each of Wet and Dry Memphis-Style Spareribs, a half rack of Baby Back Ribs, and 1/2 BBQ Chicken plus 4 sides. Below are photos of my dad and brother admiring their plates.
Apparenlty, they smoke all their meats using a blend of Hickory and Cherry. The results were excellent for a restuarant, but after tasting the ribs (which were very good) my wife turned to me and said, the ones you made last week were better. So thanks again to SMF for making me the chef who outcooked a celebrity owned restaurant.
