Here comes summer, and could there be anything more classic to eat than barbecue? For centuries, Americans have long loved tearing into smoky, crackling-good, slow-cooked meats on a hot day. Granted, the South may have pioneered barbecue techniques, sauces, and rubs, but the Hudson Valley has done a lot more than play catch-up. Our little patch of paradise boasts dozens of amazing eateries where pulled pork, baby back ribs, and other sweet, savory, and sticky treats await. Here are 14 hotspots.
Beast
Fishkill
Sister restaurant to the Dutchess Biercafe, this Fishkill joint is all about feeding your inner beast. Beast prides itself on its smoked meats, lagers, wings, smashburgers, and whiskey, with fun sides to boot. The menu is an eclectic mic of Tex-Mex, Asian, and Southern-inspired flavors, with fusion dishes like the pork belly banh mi and bao bun kakuni.
Try this: Crispy smoked Seoul ribs with gochujang glaze
Star sides: Smoked queso mac and cheese, smoked maple baked beans, Peruvian fried rice
Billy Joe’s Ribworks
Newburgh
Courtesy of Billy Joe’s Ribworks
In 2011, “two old men —my grandfather Billy and his partner Joe—were looking for something to do and decided to open a barbecue spot,” says Jonathan Gatsik, the current operator of Billy Joe’s Ribworks. The dynamic duo traveled the country, sampled all kinds of variations on the barbecue theme, and returned home to concoct their own recipe. Seems like they had the knack, because Billy Joe’s Ribworks now employs over 100 people in the summer to serve the thousands of customers who queue up.
Try this: Make a beeline for the St. Louis beef ribs. “We call them brontosaurus ribs. They are massive,” says Gatsik. Porky mac and cheese (loaded with pulled pork and bacon), fried pickles, and smoked wings are other house specialties.
Star sides: Whipped sweet potatoes with candied walnuts, creamy coleslaw, braised green, Idaho baked potato
Brothers BBQ
New Windsor
The Farella brothers—Gavin, Jamie, and Chris—spent their childhood summers visiting family in North Carolina, which nurtured their love of barbecue. Wanting to bring a taste of the South to the North, they opened Brothers BBQ in 2008. While that first incarnation sadly burned down, they were back bigger and better than ever in 2012, dishing up delicacies to hungry hordes and nabbing “best wings” honors.
Try this: You can’t go wrong with the freshly smoked Brothers legendary ribs, brisket, chicken, pulled pork, and those famous wings.
Star sides: Southern-style green beans, cheese grits, smoked baked beans, fresh-cut slaw
Dandies
Windham
The resident restaurant and biergarten at the Eastwind Windham Hotel, Dandies invites guests to “come hungry, leave dandy.” Eastwind Hotels cofounder and executive chef Daniel Cipriani leads the charge on this new barbecue joint that specializes in smoked meats, hand-pattied burgers, porchetta, and seasonal sides. It’s classic backyard barbecue with a subtle fancy touch and Italian-style gelato to finish any meal.
Try this: Pulled pork sandwich and smoked brisket platter
Star sides: Apple cabbage slaw, hush puppies, smokey potato salad, baked black eyed peas, barbecue drippings potato chips
Handsome Devil BBQ
Newburgh, Poughkeepsie
By Hudson Valley Happenings, courtesy of Handsome Devil BBQ
Travel to central Texas and taste its barbecue without leaving the region: That’s the concept behind Handsome Devil, co-owned by Ed Randolph, a Food Network Chopped champion and cookbook author, and his wife Noelle. Fresh and authentic guides everything they do. “All our beef is prime grade, the same quality as at your favorite steakhouse, and we make everything in house, down to the sweet tea and carrot cake.”
Try this: The brisket and St. Louis ribs are renowned, but, says Randolph, “our sausages are our menu sleepers, and the collards are my favorite. Then belly up to the bar for a local brew or a selection out of our bourbon collection.”
Star sides: Thai chili crispy cauliflower, honey butter cornbread, Carolina coleslaw, apple pie baked beans
Hickory BBQ and Smokehouse
Kingston
Somewhere between Kingston and Woodstock, Hickory BBQ and Smokehouse is churning out some of the most delectable smoked meats north of the Mason-Dixon Line. In 2002, the Hickory brothers and their wives decided to open up their first restaurant in the Ulster County town and never looked back. From handhelds to experimental dishes like pulled pork-chili nachos and even vegetarian options, Hickory’s has it all.
Try this: Slow-smoked beef brisket sandwich or St. Louis-style spare ribs
Star sides: Roasted potato salad, coleslaw, mac and cheese, barbecue baked beans, braised greens
Holy Smoke
Mahopac
Since 2004, Holy Smoke has brought high-quality barbecue, beers, and bourbon to the lower Putnam County area. Whether you’re dining in the bar room, seated in the dining room, on the patio, or out on the great lawn, you’ll find that Holy Smoke serves up a killer summer meal. Make sure to order from the extensive bourbon list to wash down your ribs with a boozy beverage, and watch out for culinary events at the venue like wild game dinners.
Try this: House-made Spanish chorizo sausage or spare ribs smoked over hickory with special rub
Star sides: Garlic smashed potatoes, cornbread, barbecue baked beans, chili, creamed spinach, tomato cucumber salad
J&J Smokehouse BBQ
Catskill
Housed inside a former gas station from 1941, J&J Smokehouse BBQ crafts barbecue from the heart with recipes inspired by dishes from around the country. All house rubs are created from a tasty blend of herbs and spices, while meats are slow-smoked for hours over applewood and hickory to produce bold and juicy flavors. Enjoy home cooking in the small Catskill restaurant, or order catering to share it with your friends and family.
Try this: The Meat Party — one full slab, one pint of pulled pork or chicken, two sides, four rolls, four cornbreads, pickles, and sweet sauce
Star sides: Pickled beets, baked beans, coleslaw, house pickles, mac and cheese, potato salad
John Fazio Farms BBQ & Pizza
Modena
What began as a single takeout window has become something of an institution in Modena. John Fazio Farms has been operating for many years, delivering fresh meat daily to local kitchens, including its own. That’s why all the meat at this barbecue spot is fresh and sustainably raised. Stop by for market-fresh items, brick-oven pizza, saucy barbecue, and scenic views near the property’s pond.
Try this: Smokin’ Sampler Platter (brisket or pastrami, ribs, chicken wings, pulled pork, and homemade cornbread)
Star sides: Macaroni and potato salads, cornbread, coleslaw, baked beans
My Father’s House Southern Cuisine
Nyack
It was her father’s dream to open a restaurant reflecting his North Carolina roots, says Adrienne Cromartie-Wolf, chef and owner at My Father’s House Southern Cuisine. While he didn’t get to achieve that goal, she did, launching her soul-food eatery in the middle of the pandemic. Barbecue anchors the menu. “It’s an American staple, especially in summer. It’s what everyone gathers to enjoy together,” says Cromartie-Wolf.
Try this: The barbecue chicken and pork ribs have guests swooning. “We don’t smoke our meat. We use a wet rub and then bake it in our family’s secret sauce—North Carolina is known for molasses so that sweetens it up,” says Cromartie-Wolf. Also popular are the Carolina Wingettes: barbecue wings, deep-fried and slicked with that special, signature sauce.
Star sides: Southern-fried okra, soulfully six-cheese mac and cheese, veggie pasta slaw
Outpost Barbecue & More
Kerhonkson
Let’s make one thing clear: The “and More” in Outpost BBQ’s name really means something. Although barbecue sandwiches and combo plates are the star of the show at Outpost, exciting menu surprises like jackfruit pulled pork and eggplant caprese spice things up. Keep an eye out for live music and western swing dancing on the website’s calendar of “Kerhonkytonk” events.
Try this: Beef brisket sandwich or pulled pork plate with two sides and cornbread
Star sides: Cajun fries, collard greens, baked beans, coleslaw, mac and cheese, cucumber salad
The Piggy Bank
Beacon
Located in the same building as the Dutchess County town’s beloved original Piggy Bank, The Piggy Bank 2.0 is just as delicious. Led by local entrepreneurs Greg Colon and Kamel Jamal, the barbecue joint brings its own southern flair of rotating specials to the Hudson Valley. While the new (old) spot is just getting started, a custom bar, local meats, and house rubs and sauces make The Piggy Bank a can’t-miss spot.
Try this: Smoked chicken wings or eight-ounce smoked brisket with salt and pepper rub and house barbecue sauce
Star sides: Honey butter cornbread, biscuits and gravy, onion rings, mac and cheese with beer cheese, bank fries with teller sauce
Rick’s Club American
Congers
After 20 years of dining at Rick’s Club American, Nick Rosa, Peter Ianniello, and Anthony Ferrante bought it, determined to keep their favorite hangout just the way they liked it. The historic building, which was a lakeside hotel over 100 years ago, is now a wainscoted dining room which is known throughout the area for its ribs—a recipe Rosa would never mess with.
Try this: Wings, barbecue chicken, and barbecue ribs are what packs the house. “We use Rick’s classic, unique barbecue sauce,” says Rosa.
Star sides: Baked potato, homemade coleslaw, baked beans, cornbread
Smoky Rock BBQ
Rhinebeck
Courtesy of Smoky Rock BBQ
Many years ago, Dimitri Psichas caught the barbecue bug and began experimenting with smoking meat as a hobby. He MacGyvered an old bread oven into a smoker and, soon enough, Smoky Rock BBQ was born. It’s now an always-packed family-run business. “Many sleepless nights were spent perfecting my brisket recipe,” says Dimitri. While his recipes are a closely guarded secret, he will reveal that “love and patience” are the key ingredients in his barbecue.
Try this: St. Louis and baby back ribs or brisket end cuts with barbecue sauce
Star sides: Collard greens, burnt ends baked beans, house seasoned fries, cornbread, chipotle coleslaw
Related: Dandies Dishes up Barbecue Delights in Windham
Dining and Cooking