24 Comments

1. dave in Rocha says:

   August 9, 2007 at 8:00 am

   I visit Andrew’s site regularly, and his photos always leave me attempting to eat my computer screen.

   As for Dino, I still think their pulled pork is tops, at least in Rocha. As for ribs, my vote goes to Sticky Lips BBQ on Culver. If one is in town for the Strong Museum or other downtown affair, it’s worth it to check the place out, as it’s only a mile or two to the east. Oh, and try the Cherry Bomb sauce. mmmmmm.
2. ryan says:

   August 9, 2007 at 8:04 am

   I’ll second Suzy Q’s ribs. Their smokehouse salsa is amazing too.

   Buffalo BBQ and Brew is also good…most of the time. I’ve had amazing food, as well as downright inedible ribs there (think jerky on a bone). I prefer their sauce to Suzy Q’s, but they need to improve their consistency.
3. Bill Altreuter says:

   August 9, 2007 at 8:05 am

   I make a point of eating barbecue anywhere and everywhere I go, and would rank Kentucky Greg’s with some of the best I’ve ever had. Dinosaur has the advantage of being a fairly comfortable restaurant, and it is consistent, but it isn’t OMG! On the other hand, the options in Rochester are more limited than here in the Queen City of the Lakes– I think all the restaurants must in in the suburbs. This makes Dinosaur my go-to option if I am obliged to eat in Rochester for some reason.
4. mike hudson says:

   August 9, 2007 at 8:08 am

   the dino sauce you can buy at tops is better than actually going to the restaurant, where the meat is invariably too dry. one eyed jacks in lockport can be great, and is never less than satisfactory.
5. LC Scotty says:

   August 9, 2007 at 8:31 am

   Donnie’s on Jefferson-apply directly to the tummy
   Donnie’s on Jefferson-apply directly to the tummy
   Donnie’s on Jefferson-apply directly to the tummy
   Donnie’s on Jefferson-apply directly to the tummy
6. LC Scotty says:

   August 9, 2007 at 8:34 am

   After Donnie’s, Suzy Q’s has great ribs, and this sort of garbage plate deal with salt potatoes, slaw and a bunch of other stuff layered. Think KFC bowls, but good.

   Seriously, I’ve been to all the local joints several times, Donnie’s is my favorite.
7. Porky says:

   August 9, 2007 at 8:47 am

   People keep talking about Dinosaur BBQ as if it is a “Rochester” restaurant, when it is actually a Syracuse restaurant/bar. If you want real Dinosaur, you need to go to Syracuse. It’s best to get takeout because it’s almost impossible to get a seat in this place. Definitely my favorite. My husband, a huge BBQ guy, claims that Dinosaur in Syracuse is better than anything around here.
8. dougk says:

   August 9, 2007 at 9:26 am

   i’ve dined at Dinosaurs in Syracuse, Rochester and NYC, the meat’s consistently overcooked…yeah, I know there’s sauce, but how much corn syrup can one consume in two hours? as others have recommended, local beest bets are…Suzy Q’s, Gregs, Donnies – superior choices…when in NYC try Blue Smoke on 27th St near Park Avenue-South (would you believe pit-smoked foie gras and salmon) or Daisy May’s BBQ USA on 11th Ave near 46th St (first-rate Memphis-style ribs and special order whole hog) … Adam Lang, the owner, also has push cars around town, but the flagship is best.
9. Eric P. says:

   August 9, 2007 at 9:49 am

   True, that, BP. Been to Dino: it was o.k..
   Been to Suzie Q’s with Pundit – it was very good.
   Kentucky Greg’s is also very good.
   Iv’e never been big on ribs (or ree-yubs, down south) but i will have to try Donnie’s. I seem to recall that LC Scotty was choosing some pretty good pizza joints in the Pizza Challenge last year – so I trust it’ll be pretty good.
10. hank kaczmarek says:

    August 9, 2007 at 10:12 am

    I’ve heard that some white folks have come up there from NC to teach you die-hard Yankees about BBQ. I’ve only eaten BBQ in Buffalo at Donnies—no insult intended, theirs is great, and I go there because even today, black folks still know more about BBQ that the white folks ever will.

    The Carolinas is the place to come if the BBQ you like is Pork.
    Down east BBQ is different from Lexington Style (western NC), and in SC things are different still. Be it Pulled Pork, Brisket or Smoked Sausage or Ribs, Memphis, Kansas City and Texas can say what they will, The 60 or so teams that come to my town of Lincolnton every May for the Hog Happenin’ is the place to be if you want to sample the original item.
11. bflorox says:

    August 9, 2007 at 2:08 pm

    Never had Dino, but have been to most of the places already mentioned and I would put Fat Bob’s above all of ‘em.
12. Dan says:

    August 9, 2007 at 5:37 pm

    > Kansas City … can say what they will

    I think if you’ve ever tried Arthur Bryant’s, you’ll be singing a different tune.

    Great barbecue places in Kansas City are as easy to find as pizza-n’-wing joints in Buffalo or fish fry taverns in Cheektowaga – Rosedale, Oklahoma Joe’s, Gates, Fiorella’s Jack Stack, BB’s Lawnside, Zarda (a true “you either love it or hate it” place), They all have their own style. It’s damn hard to find bad ‘cue in KC.
13. Peter Farrell says:

    August 9, 2007 at 7:16 pm

    Rendevous in Memphis for some BBQ Pulled Pork Nachos. Incredible!

    I second Fat Bob’s for local stuff.
14. Robert Harding says:

    August 9, 2007 at 11:18 pm

    Sticky Lips in Rochester is better, in my opinion. My sister lives right near there and the food was great. I have mixed reviews about Dinosaur BBQ. I’ve been there twice, and each time was different. I think they get away with name recognition on a consistent basis.

    Merchant St. Smokehouse in Brockport is great too. They really have tasty ribs and pulled pork. Probably one of my favorite restaurants in the area.
15. Robert Harding says:

    August 9, 2007 at 11:22 pm

    Porky,

    I have heard the same. I think some people in Rochester forget that it’s actually a Syracuse place. I’ve heard Syracuse is superior to Rochester’s Dinosaur. After dining there a few times, I tend to believe that claim.
16. dave in Rocha says:

    August 10, 2007 at 9:15 am

    re: Bill Altreuter
    I agree that Dino is the de facto bbq joint in downtown Rocha, but Sticky Lips is in the city, literally 2 miles or less from Dino. Tasty, tasty stuff. Give it a try next time.

    As for bbq in other places, I’ll give the pork to the Carolinas, and KC may do ribs the best, but for brisket, you have to go to Texas. There are a bunch of places within an hour or so of Austin that are so good I simply can’t describe them. Rudy’s, Salt Lick, Stubb’s, Louie Mueller’s… plus many more, I’m sure. I’ve had brisket in several places up north, but the brisket in every place down there puts them all to shame. It’s like a different meal altogether. No sauce needed (and in some places, none available).
17. Bill Altreuter says:

    August 10, 2007 at 9:41 am

    We were in Dallas a few of years ago, and found our way to Sonny Bryant’s. Julia Child had been in the week before, and I’m here to testify that Julia was onto something.
18. LC Scotty says:

    August 10, 2007 at 10:06 am

    Fat Bobs??!!?!!11?!!

    ugh.
19. hank kaczmarek says:

    August 10, 2007 at 11:07 am

    think if you’ve ever tried Arthur Bryant’s, you’ll be singing a different tune.

    Dan, I am more than aware of Arthur Bryant’s. And I’ll say
    different, not better. His sauce is to kill for.
20. Haterade says:

    August 12, 2007 at 8:40 am

    For some reason certain members of my family have some fascination with Fat Bob’s, so every time we have an informal family dinner they invariably want to go there …. I’m with you LC – UGH !

    The best BBQ I’ve ever had is some guy who sets up on the side of rte 13 outside of Ithaca.
21. Exile on Ericsson St. says:

    August 14, 2007 at 8:19 am

    I like Dinosaur but Sticky Lips — on Culver St. in Rochester — is better.
22. Alan says:

    August 14, 2007 at 8:52 am

    You have no idea how critical this information is to a BBQ fan in Canada.

    Sadly, the Ithaca place is gone. Ralph’s ribs was a Carolina style place that I visited and blogged about a few times: http://www.genx40.com/archives/2005/august/ralphsribs
23. Shelly says:

    January 19, 2008 at 12:33 am

    Just opened my place……….ya all come on out and give it a try will ya? Not as expanded of menu as the Buffalo veterans, but I DID learn my way around a smoker in Kansas, Texas and the Carolinas, so if you’re into the Kansas style sauce and the Texas version of a Brisket, give it a try. Sorry, no Carolina slaw on top here yet, but we’re getting there. Keepin it simple so far, with more to come.

    I’m friends with most of the restauranteurs you mentioned and everyone has something great to offer just like down south and in the midwest….Not necessarily “better” just different. In my opinion when it comes to que, it’s all good. I’m thinking of having a “guest pitmaster night” so some of our other barbecue buddies can showcase their sauces, rubs, and techniques. Whaddya’ll think of that idea? Is it time for a “barbecue of the month” club?