Another BBQ place on Long Island
 

Pig Out Sayville’s Smokehouse Grill Part Of BBQ Barrage by Ron Beigel 10/26/2006 3:48 pm http://www.longislandpress.com/view.php?file=11402


The international sign for barbecue, a big pig, stands on the new sign outside, and that’s all BBQ lovers need to make them pull off the road for some pulled pork. Smokehouse Grill is Sayville’s entry into what will one day be known as “Long Island’s BBQ Onslaught 2006”: In 12 months, the Island has added 10 new places for eat-in or take-out smoked meat and what people like to eat with it.
In a roadhouse that housed George’s German restaurant for years, a new menu—equally heavy on the generous meats and sides—is being smoked and grilled. Brisket replaces sauerbraten, and smoked sausage replaces bratwurst, but the stained-glass fixtures and windows remain.

The very tender sliced meat in the Brisket Platter ($17.95) was too good to ever stop eating, but was hampered by too much sauce smothering the expected flavor derived from 11 hours of smoking. The Pulled Pork ($17.95) also has too much sweet sauce, but more of its smoky flavor makes it through. I requested unsauced platters, but they don’t cook them that way.

The Smoked Half Chicken ($15.95) has more smoky taste than anything else on the menu. Meaty Pork Smokehouse Ribs ($15.95/19.95) fall from the bone and are lightly sauced, as are the Texas Style Beef Ribs ($15.95/18.95), which has a dry rub that the waitress described as “Cajun-y and a little spicy,” but wasn’t really. Even the hot BBQ sauce on the table (one of two bottles) was only mildly spicy. These beefy ribs came almost completely separated from the two large bones, easily eaten with a knife and fork. They had a nice outer crust with tender meat.

At dinner they were ready for a crowd on Saturday night, and our platters appeared in a few short minutes. The grill must have been piled with meat. At lunch it took 15 minutes to get a Brisket Sandwich, which to me meant that it wasn’t precooked too much. Service is sweet and attentive, except for water glasses that were never refilled at our table, nor at any table I could observe on that busy Saturday. No one had ice-pitcher duty.

A side of cole slaw is creamy good, but steakhouse-style fries are boring. Pass’em up for the stringy, crunchy sweet potato fries, double cooked. Don’t miss Joe’s Peruvian Chicken Soup ($5.95), with shredded chicken, chunks of potatoes and corn, made special with cilantro and Joe’s secret spices.

A complimentary basket of cornbread and focaccia bread is dry, but a side of macaroni and cheese is creamed heaven for those who enjoy this soul food specialty. Unexpected Asian-flavored sides of buttery snow peas and sweet coconut rice are delicious, healthier choices.
A large hunk of Joe’s Homemade Carrot Cake with gobs of whipped cream and blueberries made for a perfect finish for our party of two.

Oh, yeah, there’s also flounder, salmon and tilapia, for those not big on pig or here for the steer.

Smokehouse Grill
296 W. Main St.
Sayville
631-589-9600
www.sayvillesmokehouse.com

There's a bbq place on LI besides Willie B's?

It sucks dont bother

Sledneck is right I don't even think they have a smoker.

As of right now only 2 really good places on the island hamptons dont count cause its to damn far

1. Willie B's
2. Bobbiques in Patchogue

Anyplace that can't give you the meat without it swimming in sauce, has something to hide.
Period!

Is Bobbiques across the street from the Brickhouse?

Yes it is

Why would someone go to a Pig Joint if they don't want BBQ??? Must be one of those "new age" places. Probably has Yanni playing over the sound system.

Hey,

I need to add Farmers Bar of Cutchogue to that list. I think it's vastly superior to Bobbiques.

Eric