Sparky's Texas BBQ: Farmingdale,NY(Long Island)

[MilitantSquatter]

LIFO's - I just noticed this new BBQ place today.

Spanky's Texas BBQ in Farmingdale on New Highway (one block east of Route 110).

http://www.sparkystexasbbq.com/


I think it used to be a bar but don't recall the name... Not an ideal location but I would guess it is catering to the lunch time crowd of workers who drive trucks in that area or work around there as it's more industrial area. Sign out on front has the same logo as in the link along with a big sign that says "Brisket Ribs Pulled Pork"


PigTrip - I hear your name calling for a visit...

[Pigtrip]

I'm there, definitely by spring. Roadtrip?

[Sledneck]

The guy who is opening is the same guy who vends from that huge gatorpit trailer setup. He also competed Grill Kings 2 in hecksher. I had his food at a street fair in west babylon about 2 years ago. It was good.

[Sawdustguy]

My brother knows the guy. I have to ask Gary about it.

[Westexbbq]

I am at 538 Broadhollow Road, will make sure to check it out next week.

[Sawdustguy]

Originally Posted by MilitantSquatter

LIFO's - I just noticed this new BBQ place today.

Spanky's Texas BBQ in Farmingdale on New Highway (one block east of Route 110).

http://www.sparkystexasbbq.com/


I think it used to be a bar but don't recall the name... Not an ideal location but I would guess it is catering to the lunch time crowd of workers who drive trucks in that area or work around there as it's more industrial area. Sign out on front has the same logo as in the link along with a big sign that says "Brisket Ribs Pulled Pork"


PigTrip - I hear your name calling for a visit...

Vinny,

You are in striking distance for lunch, check it out and let us know.

[MilitantSquatter]

Originally Posted by Sledneck

The guy who is opening is the same guy who vends from that huge gatorpit trailer setup. He also competed Grill Kings 2 in hecksher. I had his food at a street fair in west babylon about 2 years ago. It was good.

I remember him now... He was vending at Grill Kings at Belmont too with the Gator Pit. I don't think he placed very well in the actual contest but it can't be easy trying to vend and compete at the same time.

I'm willing to give it a shot and check it out.

[Sledneck]

I passed by this evening about 8PM and it was busy

[Westexbbq]

Per mapquest Sparky's is about 2.2 miles from my office so I decided to swing by today around noon.
Introduced myself and Sparky, aka Mark Semprebene came out from the kitchen and gave me the ol 'cooks tour'. He's using an Oyler from Mesquite, Texas and burning oak and maple.
He is not directly affiliated with the bar (formerly Sportspage) and the place definitely has potential.
Mark himself said he is staying under the radar at this point and they are just starting up and will take a while longer before the word should get out "officially" (in my opinion.)
Mark is a nice guy and you will recognize him from Grill Kings for sure.
Pigtrip, your spring roadtrip will probably be very timely.
Meanwhile, feel free to stop by and say hi. I grabbed a sliced brisket sandwich to go to bring back to the office and it was pretty tasty.
Dos centavos for now.

[motoeric]

Howdy!

I stopped by Sparky's today and picked up their 'sampler' platter to go.

About the restaurant:
Sparky's has a decent size parking lot, with a row of spaces directly in front of the building and more space on the left side. When you enter there is a dining room to the right with roughly 12 tables and a barroom to the left with a full bar and about 8 tables.

The decor is simple, understated and comfortable.

The kitchen was clean and seemed well organized. They have a very large smoker made by J&R Manufacturing of Mesquite, Texas.

The bartender who took my order said they use a mix of woods that includes cherry.

The sampler had chicken breast (whole), pulled pork and brisket. It came with two sides and two rolls. I chose the baked beans and mac & cheese. With tax, the total came to $13.50 (and they didn't charge me for a soda at the bar while I was waiting, which was nice).

The order was huge. I'm a big guy. I can eat a lot. I couldn't finish this. Absolutely a great deal for the price. The sides were probably at least 10oz each and the portions of meat were very generous. The sauce was served on the side.

The brisket suffered from what you would expect in a standard bbq joint. It must have been sitting in a steam table for quite some time. The color and consistency was closer to that of pot roast. Appearances aside, the brisket was tasty and moist.

The pulled pork had the same problem, but faired better. It was a tad congealed, but was still good. The flavor was excellent. It had a nice smoky flavor and it seemed to have an underlying taste of a mild sauce.

The chicken seemed to have been cooked skinless with a pepper heavy dry rub. If you like food on the spicy side it was enjoyable.

The mac and cheese was made with shells and (seemingly) cheddar. It was a bit dry and the addition of bread crumbs didn't help that. It was, however, pretty good.

The beans seemed to be from a can and then jazzed up. It had a nice flavor that seemed reminiscent of yellow mustard. I would have preferred that it was a tad sweeter and included some brisket, but it wasn't bad.

The sauce was looser than a normal KC sauce and had a nice heat to it that lasted for quite a while. I believe that there may have been alcohol in it, but I couldn't be sure.

I didn't expect the food to be piping hot by the time I got home, but it was barely warm.

In spite of the problems, I enjoyed the meal very much.

I believe that any low points would have been ameliorated by my arriving earlier and/or eating at the restaurant. It is certainly worth visiting again.

Eric

[Porky]

I remember them from Belmont Grill Kings. My wife,myself & BIL/SIL all ate there stuff and we felt they were the best of the vendors. Nice people, we were there at the end of the evening and Laura(running the site) gave me a big package of rib tips to take home--nice touch, that was after we gave her the unofficial award of best of the vendors.

[Sledneck]

Originally Posted by Porky

I remember them from Belmont Grill Kings. My wife,myself & BIL/SIL all ate there stuff and we felt they were the best of the vendors. Nice people, we were there at the end of the evening and Laura(running the site) gave me a big package of rib tips to take home--nice touch, that was after we gave her the unofficial award of best of the vendors.

Are you sure you are not mistaking them for Laura BBQ shack? Was the set up a huge gatorpit trailer or a little loghouse?

[Porky]

Originally Posted by Sledneck

Are you sure you are not mistaking them for Laura BBQ shack? Was the set up a huge gatorpit trailer or a little loghouse?

Big Gator pit located on the west end of the parking lot. Log Cabin(Laura's BBQ) was at the opposite end. It was just a coincidence that the ladies name was Laura.

[Sledneck]

Originally Posted by Porky

Big Gator pit located on the west end of the parking lot. Log Cabin(Laura's BBQ) was at the opposite end. It was just a coincidence that the ladies name was Laura.

Thats why I was a askin.

[Pigtrip]

Eric, nice write up, it sounds like despite the kinks the place has potential. The take-out factor may have affected not just the temperature but the texture (steaminess) as well.