Dinosaur BBQ now official BBQ of the Bills!

[Mr. WEO]

Meh, I live in Rochester and sorry but the Dinosaur BBQ is way over-rated, IMO. Best BBQ I ever had was in KC a few years back, and yes, it was falling off the bone which is exactly how I like it. other than that, Ribs cooked all day in your everyday crockpot can produce amazing results if the rub is correct.

 

 

Tim-

 

I'm with Tim. Not a fancy BBQ guy, but I like the tender falling off the bone rib. Dino's always seem dry and you have to gnaw at the ribs. Sides are hit or miss. Chicken is good.

 

I would get it at the stadium, but I don't really crave it otherwise. I think it's not much different than sticky lips.

[NoSaint]

 

It is only about a 30 minute drive from the original Dinosaur so the post was for the benefit of those in the Syracuse vicinity.

 

I definitely wasn't trying to entice someone living in a food hot bed like New Orleans.

(had rabbit jambalaya down there once, one of the best meals I've ever had)

i was just joking about the descriptor of surprisingly good for a casino. it reads a bit like "i thought it would be horrible but its practically edible" in my head. got a little chuckle

[stony]

As a rochestarian, I'm curious as to what those might be

Sticky Lips perhaps. They're interchangeable to me.

[Metal Man]

i was just joking about the descriptor of surprisingly good for a casino. it reads a bit like "i thought it would be horrible but its practically edible" in my head. got a little chuckle

 

Heh, well that is kind of close. I probably expected it to be practically edible at best and actually enjoyed it enough to go back multiple times.

 

Though for some it might fit your description better. Someone above described it well when comparing food tastes to music, definitely subjective.

I've seen places serve coleslaw on a pulled pork sandwich and heard people rave about it, but for me...

[SWATeam]

Sticky Lips perhaps. They're interchangeable to me.

I prefer Dino, but to each their own

[CodeMonkey]

As a rochestarian, I'm curious as to what those might be

 

Two of my favorites are:

Bad to the Bone (Out in Willliamson, a bit of a haul from the city and a dive) http://bad2thebonebbq.com/

 

Good Smoke (ER, Just off 490) http://goodsmokebbq.com/

 

I think it's not much different than sticky lips.

I agree, I find Dino and Sticky Lips to be basically equivalent, though I would choose Sticky Lips if given that choice.

Edited July 24, 2015 by CodeMonkey

[Mr. WEO]

 

Two of my favorites are:

Bad to the Bone (Out in Willliamson, a bit of a haul from the city and a dive) http://bad2thebonebbq.com/

 

Good Smoke (ER, Just off 490) http://goodsmokebbq.com/

I agree, I find Dino and Sticky Lips to be basically equivalent, though I would choose Sticky Lips if given that choice.

 

 

Been by there before---I thought it was abandoned!

[stony]

 

Two of my favorites are:

Bad to the Bone (Out in Willliamson, a bit of a haul from the city and a dive) http://bad2thebonebbq.com/

 

Good Smoke (ER, Just off 490) http://goodsmokebbq.com/

I agree, I find Dino and Sticky Lips to be basically equivalent, though I would choose Sticky Lips if given that choice.

 

Real solid. Great choice for anyone visiting training camp as it's close to SJF.

[The Wiz]

Rochester Dino is pretty cool. being on the river and such as Wiz says. driving past it drives me nuts because of the fine smells wafting. never been to Bufal or Syracuse. but Wiz is right Syracuse is the Original

My favorite thing to do is get there very early for an amerks game day and just sit around for a few hours til the game. It's a good plan when the season starts because you can hang out outside but not so much later on in the season.

[3rdand12]

 

Two of my favorites are:

Bad to the Bone (Out in Willliamson, a bit of a haul from the city and a dive) http://bad2thebonebbq.com/

 

Good Smoke (ER, Just off 490) http://goodsmokebbq.com/

I agree, I find Dino and Sticky Lips to be basically equivalent, though I would choose Sticky Lips if given that choice.

I have not been to Good smoke yet. what do you recommend? I really should give them a try. and people going to camp should be aware its about two minutes away from Fisher. so small though it must be take out mostly?

 

Real solid. Great choice for anyone visiting training camp as it's close to SJF.

oops! just read your post Stony!!

now i have to try it: )

My favorite thing to do is get there very early for an amerks game day and just sit around for a few hours til the game. It's a good plan when the season starts because you can hang out outside but not so much later on in the season.

Perfect for any event at the Blue cross arena. a short and safe walk from the parking garage. good call Wiz!

[blzrul]

Lived in Dallas for 10 years. BBQ up north generally pales in comparison if not outright stinks, after that. It's one of the few good things I can say about TX (there are not many).

 

Was not impressed with Dinosauer BBQ and won't buy it at the Ralph. Their sauce is really awful too.

 

There is one place in Seattle which is reasonable, but he's from the Carolinas and makes Carolina BBQ, not TX. I've grown accustomed to it but when I have the time, and can find a reasonable brisket, I smoke my own.

[plenzmd1]

 

Someone above described it well when comparing food tastes to music, definitely subjective.

I've seen places serve coleslaw on a pulled pork sandwich and heard people rave about it, but for me...

Ain't that the truth being subjective.

 

To me , ain't a pulled pig sammie UNLESS there is slaw on top. LOL

Nice - love me some Dino BBQ (Syracuse is a good stopping point between Buffalo and Burlington). Not going to claim it's the best ever, but it IS really good - like all BBQ! They're so hip they have a spot in Brooklyn...

 

Probably the best I've had was while spending a few days in Austin (not even sure of the joints, we would just stop every time we were slightly hungry and passed by a place), or during a taping of BBQ Pitmasters. Got to eat some of all three competitors BBQ and they were all banging - it was actually really cool to get to try three different styles, flavors, etc. side-by-side. Plus I got to meet Myron Mixon and Tuffy Stone which was about as cool as trying the BBQ!

 

Of course at Bills games we usually do a crockpot of pulled pork - easy to make, and already ready when you need it (read: after about a 12 pack on Saturday).

Hopefully while in Austin you hit Franklin Q. BTW, he has a show on PBS now that is pretty interesting. On in Richmonf about noon Saturday's. Q with Franklin I think it's called..shows one how to build own smokers, different techniques....not your average cooking how to.

 

Cool you got to try all the food at a taping of that show. Myron cracks me up. i have met Tuffy a few times at his original restaurant here in Richmond,..he is actually in there quite a bit.

[mead107]

Only been to the one in Troy twice.

[Punching Bag]

I'm a BBQ snob. I lived for a good long time south of the Mason-Dixon and I've had Dino.

 

It's not even close. I'm not sure WHY southerners are so much better at it than northerners, but they are.

It is simple. Before the invention of air conditioning Southern Cooks learned to cook in environment not much difference than a steam bath and that type of environment is good for making ribs. When I cook ribs I ensure plenty of water in cooker to ensure that the ribs are constantly absorbing water as steam and the meat is cooked in its own juices as well as absorbing the marinade while absorbing steam.

 

Note: I am not a southerner but learned trick from southerner when at college at UB.

[DJasper Probincrux III]

I'm a BBQ snob. I lived for a good long time south of the Mason-Dixon and I've had Dino.

 

It's not even close. I'm not sure WHY southerners are so much better at it than northerners, but they are.

It's like asking why nobody outside of WNY can make wings just right. In theory it's not that difficult a process, it's just that nobody does it exactly correctly outside of WNY. IMO it's the religion/attention to canon aspect of it. Once you take a food out of its natural environment everyone feels the need to add their own touch to it, or change the prep method in some way to make it easier, "better", or more economical. Once you mess with that the end product is different. This goes for basically all regional foods. You can order a cheesesteak lots of places but outside of Philly they are terrible. You can order "BBQ" all over the place but it's almost without exception not as good as the food it is trying to emulate. It's not even worth trying to compare the two things and you're better served (and happier) if you divide the foods into different categories. For example, good wings for Buffalo, and good wings for anywhere else. The best from each column aren't comparable in any way shape or form, but at least if you're me you can't get the Buffalo column all the time just like you can't take the G6 to the Carolinas for Carolina pork BBQ, or to Texas for the brisket whenever you want.

[3rdand12]

It is simple. Before the invention of air conditioning Southern Cooks learned to cook in environment not much difference than a steam bath and that type of environment is good for making ribs. When I cook ribs I ensure plenty of water in cooker to ensure that the ribs are constantly absorbing water as steam and the meat is cooked in its own juices as well as absorbing the marinade while absorbing steam.

 

Note: I am not a southerner but learned trick from southerner when at college at UB.

Thats why we soak wood chips. to get them to steam off and add the flavor.

Wet Mop anyone?

we had the discussion about what a true Cuban sandwich is today. Since they became popular here there are many bastardized versions.

a true cuban is very simple.

Buffalo Wings are too.

geez , i am hungry again.

[The Wiz]

Thats why we soak wood chips. to get them to steam off and add the flavor.

Wet Mop anyone?

we had the discussion about what a true Cuban sandwich is today. Since they became popular here there are many bastardized versions.

a true cuban is very simple.

Buffalo Wings are too.

geez , i am hungry again.

Buffalo wings are really easy. About 80% of getting them right are the sauce. The other 20% is cook time and the type/size of the wings.

 

Ribs on the other hand are probably 30% sauce, 10% prep(rubs), 40% cook time, 15% wood chips and 5% meat.

[3rdand12]

Buffalo wings are really easy. About 80% of getting them right are the sauce. The other 20% is cook time and the type/size of the wings.

 

Ribs on the other hand are probably 30% sauce, 10% prep(rubs), 40% cook time, 15% wood chips and 5% meat.

You are just making numbers up again. strawman.

Its 49% the meat.

f sauce on ribs. Like steak sauce ( which i do like honestly, and i do like rib sauces) but i dont use them much anymore) its to cover up meat that cant shine.

if you have ever eaten Heritage bread porks you will know what i mean.

When those pigs are happy eating nuts and berries and snuffling truffles. you can taste it.

Chicken too.

41 % the cooking method and a good meat thermometer

personalize it with chips and rubs or marinades.

We should start a thread about regional to wny / Roch/ Syr sauces!

geez.

I can hear my grill whispering.

 

I think its cool Dino will be offered. regional support from the Bills marketing dept. : )

 

The offerings are not what they once were.

Back in the day i think they only offered beer and a hot dog and more beer which is fine with me./

[The Wiz]

You are just making numbers up again. strawman.

Its 49% the meat.

f sauce on ribs. Like steak sauce ( which i do like honestly, and i do like rib sauces) but i dont use them much anymore) its to cover up meat that cant shine.

if you have ever eaten Heritage bread porks you will know what i mean.

When those pigs are happy eating nuts and berries and snuffling truffles. you can taste it.

Chicken too.

41 % the cooking method and a good meat thermometer

personalize it with chips and rubs or marinades.

We should start a thread about regional to wny / Roch/ Syr sauces!

geez.

I can hear my grill whispering.

 

I think its cool Dino will be offered. regional support from the Bills marketing dept. : )

 

The offerings are not what they once were.

Back in the day i think they only offered beer and a hot dog and more beer which is fine with me./

Well I cook ribs once in a blue moon so yea, I'm making up those numbers. I've never had bad meat though so I stick by the 5% meat.

 

Buffalo wings though, I stand by those numbers. If you can make a crispy, juicy wing the the sauce is all that matters.

Edited July 26, 2015 by The Wiz

[3rdand12]

Well I cook ribs once in a blue moon so yea, I'm making up those numbers. I've never had bad meat though so I stick by the 5% meat.

 

Buffalo wings though, I stand by those numbers. If you can make a crispy, juicy wing the the sauce is all that matters.

alright. we are cool.

so lets talk wings.

 

Is this not the traditional home recipe ? i

 

Wings deep fried. unbreaded/ naked as some like to think/say.

Franks Red Hot and some butter warmed over .

add wings shake it around..

and serve.

 

What is the Original recipe and did Anchor really start the unhealthy but o so tasty treats?