What’s better than dedicating a whole day to smoking brisket? Having someone else do it for you. Ideally a bona fide pit master.
Here are our picks for takeout barbecue this summer and a few tasty catering options from each. We’ll be keeping this list handy for those inevitable too-hot-to-cook days ahead.
Roundup Texas Barbecue, Cold Spring
Barbecue connoisseurs have been touting this Texas-style down-home restaurant on Route 9 as the real deal for years. Run by former Texans Bill Villetto, Linda Vaughan and Roy Hammond, the menu is true to their Texas roots — meaning everything is dry rubbed (sauce on the side) and very beef-centric. Brisket is cooked for around 18 hours and melts in your mouth in a smokey, juicy bite. If you can spare the time, order a Lone Star and dive into a plate of ranch beans and ribs at one of the outdoor tables. Off-site catering services are also available for private parties.
Takeout: Texas-style smoked brisket ($18.50 per pound, or on a sandwich for $6.50); Racks of ribs (full rack $23.99, half rack $12.99); whole chicken with choice of two sides ($15.99).
Go: 2741 Route 9,Cold Spring, 845-809-5557, www.rounduptxbbq.com.
Bobby Q’s Smokehouse, Suffern
The former pit master at Bailey’s in Blauvelt and Johnny’s in Pearl River, David “Fink” Finkelstein, is now in Suffern, serving his “Metro-Q,” which is not as sour as Southern and not as sweet as Kansas City. While the full sit-down restaurant menu is worth certainly worth the trip, catering options are just as lip-smacking. Full trays weigh about 10 pounds, and half trays weigh six. Bobby Q’s recommends 1/2 to 3/4 pounds of meat per adult, assuming you will be serving sides, like the garlicky pinto beans, homemade coleslaw and spicy Southern greens.
Takeout: Half or full tray of pulled pork ($90, $150, which is about $15 per pound); Half or full tray of beef brisket ($96, $160, about $16 per pound); Texas lollipops ($1.75 each), Barbecue chicken ($39 for three birds, $78 for six).
Go: 32 Orange Ave., 845-533-4033, bobbyqsny.com.
Holy Smoke BBQ, Mahopac
Bourbon, barbecue and craft beer. The atmosphere is casual and full of happy noise — mostly the sounds of groups diving into large platters of crispy spring rolls filled with Texas brisket, pulled pork quesadillas and the incredibly popular Trash Ribs. But if you can’t stay, grab dinner-to-go. Holy Smoke asks for three days notice for large catering orders, and off-site catering services are also available.
Takeout: Texas brisket, barbecue pulled chicken, homemade smoked sausages ($10.95 per pound); whole Long Island smoked duckling ($6 per pound); full rack of barbecue St. Louis ribs ($20.95); full rack of barbecue baby backs ($21.95).
Go: 241 Route 6N, 845-628-9795, www.holysmokebbq.net.
D & A Smokehouse, Scarsdale
Owner and pit master Douglas Lo Cicero has brought slow-cooked, dry-rubbed, down-home ’cue to Central Avenue in Scarsdale, and hungry New Yorkers are flocking. Call early for the burnt ends of brisket — they sell out fast! — and save some room for the truffle mac ‘n’ cheese. Take-out meals are cooked low and slow (around 14 hours for ribs and brisket) with Lo Cicero’s in-house rubs and sauces, and made to order.
Takeout: Family Meal with St. Louis ribs, 10 wings, brisket, pulled pork, half barbecue chicken and four sides ($65.75, serves four); smoked St. Louis ribs (half rack $13.50, full rack $23.50); you must order brisket by the half pound ($16.50, or $33 per pound), and it comes with two sides.
Go: 749 Central Park Ave., 914-725-6400, dnasmokehousebbq.com.
Q, Port Chester
Decor is clean and unfussy, service always speedy and polite. And most importantly the barbecue comes in big, meaty portions that will have you smacking your lips. Most entree orders come with the choice of two side dishes, and we like the collard greens, hickory pit baked beans and biscuits with maple butter. Bonus points to Q for curbside service. Whether you order a lunch salad or full rack of ribs for dinner, let them know when you arrive and enjoy delivery right to your car. A guaranteed crowd-pleasing meal to bring home after work. Gluten-free, nut-free and children’s menus are also available.
Takeout: Wood-smoked St. Louis ribs with choice of two sides and cornbread (full-slab $26.95, half-slab $19, quarter-slab $13.25); Q Sampler Plate with chicken, brisket, pulled pork, two sides and cornbread ($29.50); barbecue chicken wings with two sides and cornbread ($16). By the pound: brisket ($18.50); pulled pork ($17.50); sausage ($17.75).
Go: 112 N. Main St., Port Chester, 914-933-7427, qrestaurantandbar.com.
Bailey’s Smokehouse, Blauvelt
Both locations, the sit-down restaurant in Blauvelt and butcher shop and take-out spot in West Haverstraw, share the same to-go menu, with favorites like Texas lollipops (smoked sausages wrapped in bacon and dipped in apple butter barbecue sauce), BBQ Burnt Ends (bite sized end cuts of brisket and bacon tossed in barbecue sauce), wings, barbecue platters, fried chicken and those all-important sides (including their famed corn soufflé and mac ‘n’ cheese). Bailey’s also offers full off-site catering services with party packages for groups of 35 and greater start at $20 per person.
Takeout: Full rack of ribs, choice of St. Louis-style spare ribs or marinated baby backs ($20.95); barbecue sampler for two with choice of pulled pork, pulled chicken, brisket, sausage, barbecue chicken or ribs plus two sides ($29.99); whole Southern fried and barbecued chicken with three sides and fries ($35.95). By the pound: pulled pork ($15); pulled chicken ($15); sliced brisket ($17); spicy smoked sausage ($17). At least 24-hour notice required for large orders.
Go: 136 Erie St. E. 845-365-4004. www.baileysny.com.
Northern Smoke, Carmel
Southern-style barbecue with a Northeastern twist, all meats are smoked with cherry and hickory for a bold flavor. There are several tables to sidle up to with your pulled pork sandwich, barbecue-style burrito or sliced brisket Ruben, but platters and combo meals are perfectly suited for take-out. There’s also a nice build-your-own-barbecue option for hand selecting menu items like salads, sandwiches and something from the pit for one big order.
Takeout: Chicken and ribs combo with a half chicken, half rack of spare ribs, two sides and cornbread ($21.95); Hog Sampler with pulled pork, full rack of ribs, house-smoked sausage, bacon, thee sides and cornbread ($59.95); Sampler for one that includes choice of three meats— pulled pork, pulled chicken, brisket, sausage, half chicken or spare ribs— plus two sides and cornbread ($21.95).
Go: 166 Stoneleigh Ave., Carmel, 845-669-8600, nsbbq.com.