Posts Tagged ‘Barbecue’

Stickin’ to the Ribs


Now that Thanksgiving has passed, I can admit that all I really felt like having that day was barbecued ribs. It’s not weekly, and not even monthly, but when I want ribs – I want good baby back ribs. In New Jersey, until a few years ago, the options were not abundant; however, the list of places to fulfill that sloppy bone-cleaning hunger is expanding. My only nearby choice in Bergen County used to be Cubby’s BBQ Restaurant in Hackensack. While there is nothing to be said about the surrounding area with the jail diagonally across the street (no need for concern), owner Bobby Egan beautifies his property from spring to fall with beds of flowers bursting with color. It can’t help but to catch your eye, even more so than the sign, contrasting heavily with the grey backdrop of River Street.

For nearly thirty years, this mainstay with the pig caricature sign adorning a bib labeled “killer baby back ribs” has been known for living up to that moniker. I, for one, prefer to eat rib meat with nothing but a fork and am able to do so here. It should separate from the bone without a knife, and there ought to be no scraps left behind, unlike the Chinese-style spare ribs that tend to have to be gnawed upon to get all the pork into your mouth. While Cubby’s doesn’t define its style of ribs – only as “home-style”, I think it leans towards Kansas City with a tomato-based sauce, a little on the sweet side and visible chopped garlic. The full or half rack is served intact leaving the diner with the fun part of separating each rib and watching them fall apart one by one until finished. The order comes with garlic bread and a choice of side (i.e. salad to ward off guilt, mashed potato and gravy, sweet potato, etc.).


Along comes another location of the Brooklyn-born Mighty Quinn’s (although the cook always smoked the meat in Hunterdon County, NJ). Now Clifton has a barbecue option. Mighty Quinn’s rests its bbq laurels on slow-smoked wood-fired meats, using both Texas and Carolina methods. Both Cubby’s and Mighty Quinn’s are cafeteria style, but MQ has communal tables, whereas Cubby’s has individual tables. The combination of spice on the dry rub and the infusion of smoke provide a bit more flavoring to the meat as a standalone. Here, the meat you order is hacked up at the front counter before your eyes. The ribs are divided with a cleaver, almost forcing you to eat them with your hands, since they are already separated. The sauce, which is not even needed and may steal away the smoking and spicing efforts, is served in a bottle at the table for those who can’t eat meat without slathering something on it. MQ tries to be a little more progressive with its sides. Although it’s hard to fancy up this southern food, items like buttermilk broccoli salad, burnt end baked beans and sweet corn fritters are all worthy enhancements.

There are other establishments now to tickle your ribs, and some may even be contenders in this growing fight for New Jersey meat eaters. While the core region for barbecue in America is the Southeast, New Jersey is beginning to represent for those states fairly well. I’m calling my friends the Flinstones, and we’re going to have a yabba dabba doo time eating ribs.

Korean BBQ in New Jersey

Even though summer slowly slides into its home stretch, it is always the season for some kind of barbecued food in New Jersey. Most of us in the Northeast start to strap on the covers to our grills in the fall, but there are some hardcore grill masters who brave the winter cold and step on their snowy decks all for the love of that smoky-flavored meat.

In the cooler months, for those of you who prefer to stay warm while the food is being prepared, try a different kind of barbecue – one you may not have been exposed to yet: Korean barbecue or Gogigui. In this style, diners are seated at a table with a grill (either gas or charcoal) built into it.

A friend first told me about these restaurants 10 years ago and said she went to one on Broad Avenue in Palisades Park. I remember trying to find the place she described and seeing BBQ after BBQ sign on nearly every restaurant façade on that street, and all were written in Korean. It should’ve been no surprise since 19 of the top 101 cities in the U.S. with the most residents born in Korea are in New Jersey: the top one being Palisades Park with 30.4%. I wound up at the “wrong” one but found it to be good anyhow. So I was encouraged by a number of Korean acquaintances to go to one of the better ones – So Moon Nan Jip – which I now guide people to by saying “the one with the red awning.”


It can be a little discouraging to a non-Korean at first, as you wait for your table and almost everyone around you is speaking Korean. You know you’re thinking, “If Koreans are eating the Korean food, it must good.” I watched the busboys using large metal forceps to carry burning-hot metal trays filled with fiery wooden charcoal that create stray sparks. I cringed every time I saw them being placed in the table, hoping nobody would get burned or nothing would be dropped. This burning wood flavor, however, is what separates So Moon from some of the other places that use gas grills.

For the novices, open the menu to the “BBQ” page and select your meat of choice (Sol Moon also offers shrimp barbecue). The rest will just keep coming to the table. The waitresses generally know the basics of English and immediately guide you on how to eat: You are given heavier metal chopsticks, not the disposable wood ones; a basket of lettuce leaves are brought out and a number of small dishes, called banchan – kimchi, pickled radish, bean sprouts, spinach, potato salad, cucumber and more. I’ve learned anything with red color in it is hot, hot! But my favorite starter is the bowl of bubbling egg that is brought to the table. It resembles a scrambled egg soufflé and is eaten with a spoon. Get ready for some finger cramping if you’re used to eating with light wooden chop sticks!image

When the hot coals are dropped into the table, your meat selection is brought uncooked and cut into small pieces. I found it amusing to watch them cut food with scissors. It was also either funny or embarrassing to have the waitress turn our meat over for us, basically doing the cooking, while all the other tables of Korean diners were cooking the meat themselves. Every time I reached for the tongs, someone would come running to “rescue” me. The most popular dish to order for barbecue is Kalbi, which is marinated beef short ribs. Once cooked, put a few pieces in the lettuce leaf, throw some rice and grilled onions and spiced greens in there, wrap it like a burrito, pick it up and bite into it. I understand that in Korean culture, it is impolite to bite your food in pieces, so I was a bit taken aback watching some people shove their entire lettuce package in their mouths at once!


In New Jersey, we are fortunate to be able to experience the foods of many cultures. So find a Korean bbq restaurant, especially in one of the highly populated areas listed above, and enjoy it in the winter particularly – it gets quite warm at the table.

*Photos by Joia Pisani

Southern BBQ should Head South with Service

I began my experience with Indigo Smoke over a year ago when I found the web site looking for places to eat in Montclair..alas, a southern bbq place with good reviews. I went to the address, and the restaurant was not there. Apparently it had moved to Bloomfield. So recently I saw a blog on Indigo Kitchen (new name) that it was ‘back in Montclair.’

I went last Friday with a couple of people, had reservations, and aside from trying to find a parking spot, the start of the dinner seemed fine. We all tried the sweet corn and crab soup, which was tasty and might have been just as good cold. There were nice bits of crab on the bottom, and the sweet corn was balanced with a little kick of heat, maybe red pepper.

We were told that they had a pastry chef who also made the mini corn muffins and biscuits that were brought out complimentary. I was getting excited for my baby back ribs, since everything thus far had nice flavor. This is a byob, so they offer on the menu a sangria mix of fruit and juice I presume. The waitress suggested we get a bottle of red wine next door and then we can order the mix. So we did. After returning with the wine, the waitress told us they are ‘out of sangria mix’!. Sadly, after waiting 40 minutes beyond the soups, the waitress tells me, “We are out of ribs but just have enough for your friend’s sampler platter – oh, and we’re out of the lamb sausage for the sampler.” It was Friday night at 8:00! How does a restaurant that promotes their ribs as a highlight not have any on a Friday night?? This is p*$$-poor management. I settled on the less-than exciting brisket. When my friends’ food came out, I tasted a rib, and it was quite delicious, packed with flavor, which made me more disappointed. Then, a heavenly light shone: the busboy had a plate of ribs; he was walking toward me and placed it down. My whole demeanor changed; my stomach did a little dance as I was about to pick one up, until…..the waitress came running, almost like a slow-motion film. “Nooooooo, those ribs belong to this table. Sorry.”

Flames from hell arose in my eyes, my insides. Why was I teased and tortured so? The girl sitting next to me wasn’t even happy to receive them because apparently the couple had been waiting for an hour for ribs and a burger. When her dining mate asked a man, “Are you the manager?” His answer was: “Kinda sorta”. That answer tells me – “No, I don’t know how to be a manager.” After listening to their complaints, the kinda-sorta manager apologized to us and asked how the food was. My reply: “It’s okay but not what I ordered.” His attempt at a resolution was: “Well, then there’s a reason to come back and try another dish.” My retort: “Or a reason not to.” He walked away awkwardly, and I thought I saw a limp tail tucked between his legs.

The waitress was very pleasant and trying to do her best to keep us/me from hating our experience. I really wanted to love this place – the atmosphere was trendy; the food had good flavor; but we were let down too many times and in a very unreasonable time frame. The waitress tried to sweeten us up with some house-made key lime pie, which was not too sweet and very light. I just don’t think it was enough to make us want to go back. Do I have to reserve an order of ribs in advance? The executive chef/owner needs to get his act together on ordering – there’s a reason this is his 5th (we were told) location – I don’t mean there are 4 others; I mean he’s moved the restaurant that many times! I wish them luck, but there were too many strikes to forgive. I’ll stick to Cubby’s in Hackensack, NJ for now for a rib craving.