Dinosaur BBQ now official BBQ of the Bills!

[NoSaint]

 

 

 

 

 

 

No biggie man, but perhaps you misread the numerous times I wrote "in my opinion" and "i prefer" and "i think" in my posts. Usually terms such as those convey an opinion. On the other hand, phrases like "should absolutely not" and "are essential to winning" convey fact. It's all good though.

 

As far as regions go, it is a well established fact that Texas, NC, and Missouri/Kansas are quite well known for their BBQ prowess. Certainly more so than WNY (or any part of NY) and Richmond Virginia. I understand people get a bit protective of their hometowns, I know I sure do concerning BLo and our Pizza/Wings, but you've got to keep some perspective. Does that mean there are not exceptions? No, but in general if you go to some random BBQ joint in those places compared to some random one in NY or Va, chances are pretty damn good that you're going to have a better experience in the regions that are known to have great BBQ (or any food variety...try to find decent Italian food in a place with no Italians).

 

Essential to winning is fact.... They have trained, professional judges- and that's one of the things they are told to look for. Tender but hold form. Sliding off the bone is a negative in competition bbq.

[Wayne Cubed]

Essential to winning is fact.... They have trained, professional judges- and that's one of the things they are told to look for. Tender but hold form. Sliding off the bone is a negative in competition bbq.

 

But who decided that and why is it a negative?

[IDBillzFan]

You know it's the off season when Bills fans are taunting each other over what genuinely constitutes good BBQ because the biggest news in a month is the new food sponsor at the stadium.

 

I haven't seen fans this riled up since they did away with fried bologna sammiches.

[plenzmd1]

No biggie man, but perhaps you misread the numerous times I wrote "in my opinion" and "i prefer" and "i think" in my posts. Usually terms such as those convey an opinion. On the other hand, phrases like "should absolutely not" and "are essential to winning" convey fact. It's all good though.

 

As far as regions go, it is a well established fact that Texas, NC, and Missouri/Kansas are quite well known for their BBQ prowess. Certainly more so than WNY (or any part of NY) and Richmond Virginia. I understand people get a bit protective of their hometowns, I know I sure do concerning BLo and our Pizza/Wings, but you've got to keep some perspective. Does that mean there are not exceptions? No, but in general if you go to some random BBQ joint in those places compared to some random one in NY or Va, chances are pretty damn good that you're going to have a better experience in the regions that are known to have great BBQ (or any food variety...try to find decent Italian food in a place with no Italians).

 

Mark, didn't mean to get fired up, but I misinterpreted your remarks to Pooj as saying ribs did not fall off bone, good ribs fall off bone, that's how it done in these other regions, therefore Pooj does not know good Q and Dino Q no good

 

Opinions are that, and we all have them LOL. One thing I will disagree is that certain regions are known for their prowess with Q...used to be true, but now they are more known for the style. For instance, try to find true Whole Hog Eastern Carolina Q in eastern Carolina ...almost impossible. Not talking just the sauce, but the meat that is used. Lilliqs in Chicago kills at that style now, prolly best in the country outside of a few places in Eastern Carolina. Like with wings, you can find great ones everywhere now, and plenty of and plenty of chitty ones , even in Buffalo

 

 

 

 

 

Am I ordering something wrong? I had an overpriced, under-sized, chain-restaurant style pulled pork sandwich there and the whole place had the look and feel of a massive chain restaurant.

 

This is a serious question about this place, because I don't get the hype at all. I'm not trying to get into a debate about it, but can someone please tell me what made their experience so great?

 

I must say to me they are known all over for their chicken, and this is what I order when I go. I have not been to the newer ones...but I can see some of the nuance being lost.

 

 

 

But who decided that and why is it a negative?

 

I get that, but kinda like how we say wings should be fried naked and with hot sauce, it's how q was always done traditionally, but places like Tony Roma's etc made " falling off the bone" what a great majority of the rest of the country came to associate with good ribs in the 70's and 80's.

 

Falling off the bone ribs are also associated with boiling first, and these BBQ guys would rather stick a fork in their eye than boil a pice of meat.

Edited July 23, 2015 by plenzmd1

[3rdand12]

I've never been to that one. Only Rochester and Syracuse. The one in Rochester was converted from a railroad station and is a historic landmark/place so that's one part of the appeal. Syracuse is the original. Neither of them have been dolled it all up like a new place would look.

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

[NoSaint]

 

But who decided that and why is it a negative?

The phrase was "essential to winning" not "taste the best"

 

The people running pretty much any and all professional bbq competitions are the ones that decided it.

Edited July 23, 2015 by NoSaint

[3rdand12]

 

 

Mark, didn't mean to get fired up, but I misinterpreted your remarks to Pooj as saying ribs did not fall off bone, good ribs fall off bone, that's how it done in these other regions, therefore Pooj does not know good Q and Dino Q no good

 

Opinions are that, and we all have them LOL. One thing I will disagree is that certain regions are known for their prowess with Q...used to be true, but now they are more known for the style. For instance, try to find true Whole Hog Eastern Carolina Q in eastern Carolina ...almost impossible. Not talking just the sauce, but the meat that is used. Lilliqs in Chicago kills at that style now, prolly best in the country outside of a few places in Eastern Carolina. Like with wings, you can find great ones everywhere now, and plenty of and plenty of chitty ones , even in Buffalo

 

 

 

 

 

 

 

I must say to me they are known all over for their chicken, and this is what I order when I go. I have not been to the newer ones...but I can see some of the nuance being lost.

 

 

 

I get that, but kinda like how we say wings should be fried naked and with hot sauce, it's how q was always done traditionally, but places like Tony Roma's etc made " falling off the bone" what a great majority of the rest of the country came to associate with good ribs in the 70's and 80's.

 

Falling off the bone ribs are also associated with boiling first, and these BBQ guys would rather stick a fork in their eye than boil a pice of meat.

The meat is the key ingredient in BBQ. not the sauce or the rubs. its getting the meat just so.

 

I don't used BBQ sauce much any more.Maybe for some dipping. I will use a marinade though.

But dry rubs are my favorite these days. slow cooking and temp control is my method.

Crisp the outside. and seal those juices.

and who doesnt want to talk about BBq. LABILLZ

its as important as beer.

Cars beers bbq and broads. thats a Mans life right there!! I might even have them in order of priority : )

[Taro T]

really the only question is what they can produce in the setting they will have. it has been very hit or miss in settings like this in my experience.

could be a great opportunity, but if the setting hurts the quality..... really, other than that, i see no downside. good local(ish) manly food is great for football stadiums, as far as natural pairings go.

 

hit it out of the park on all points.

Dino isnt my FAVORITE, but to act like it would be shunned elsewhere would be crazy too. its top notch.

That's the big Q. Have been to parties where Dinosaur was catered in, and the food was still very good. Not as good as sitting down at the restaurant but very solid. Am hopeful that they'll be set up in a way that what we get at the stadium is comparable. Doubt it will be as good as the restaurant, but expect it to be far better than if Sports Service got their grubby celophane packed fingers on it.

[Punching Bag]

I hope they do better than Duff's. I love Duff's and couldn't wait to get them at the Ralph. First time I ordered it took 15 minutes and the wings were still cold. Second time I ordered boneless and got bone-in. Third time, I don't remember. It's pretty clear that they weren't prepared for life at the Ralph. And this is in the Van Miller club, so they would know the maximum number of seats and therefore customers they could expect...Very disappointing.

It was not Duff's - it was Delaware North with Duff's name.

That's the big Q. Have been to parties where Dinosaur was catered in, and the food was still very good. Not as good as sitting down at the restaurant but very solid. Am hopeful that they'll be set up in a way that what we get at the stadium is comparable. Doubt it will be as good as the restaurant, but expect it to be far better than if Sports Service got their grubby celophane packed fingers on it.

It will be both - they will have their own kitchen / stand but Delaware North will take food from them and mishandle it before selling to customers.

 

 

The restaurant chain will operate its own stand-alone concession inside the stadium gates by the Buffalo Bills store, preparing and serving a variety of menu items. In addition, a limited selection of Dinosaur food choices will be available elsewhere in the stadium. Pulled pork will be available at concessions until the amount that Delaware North orders from the chain sells out, Clancy said.

 

Some day I will post my recipe for ribs, Used to have people lining up for food but it takes forever to make.

[Taro T]

It was not Duff's - it was Delaware North with Duff's name.

It will be both - they will have their own kitchen / stand but Delaware North will take food from them and mishandle it before selling to customers.

 

 

Some day I will post my recipe for ribs, Used to have people lining up for food but it takes forever to make.

Edited July 24, 2015 by Taro T

[D521646]

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-

[Pine Barrens Mafia]

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.

[D521646]

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.

 

They're not, food is like music, what some consider great, others will not. The sound of your stereo may sound pitch perfect to you, but to others, it will not. To this day the best steak I ever had was at a place called Basell's on Victoria Ave, in Niagara Falls Canada. Thing cost $9 and I got fries and coleslaw (Canadian cole slaw not the creamy crap you get in the US) with it, and the gravy was amazing. Place is a hole-in-the-wall type place, but man they know how to select meat and how to cook it. Other people might say, ah, it's ok, nothing special, but for me, it was awesome.

 

 

Tim-

[BillnutinHouston]

So Pooj opinion on Dinosaur was wrong, my opinion is wrong, but yours is right. Got it!

 

And yep, richmond not known for q. Tuffy Stone is a legend is a legend BBQ circles and judges the biggest Q competitions cause no Q here in Richmond. Buz and Ned's not an institution that Booby Flay came to challenge as " best Ribs in the Country" cause no Q here.

 

Peter King just in Minday said can't wait to get to richmond for the Q. But no q here in Richmond.

 

But your opinion is right, mine is wrong, got it.

 

I am sure your smoker is much better than mine as well.

Enjoyed your post as a fan of both BBQ and debating.

[Heitz]

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).

[CodeMonkey]

not according to the miserable pricks in the comment section of the article. I for one am a huge fan of Dinosaur

 

It is edible. But even Rochester has a couple places considerably better. But for BBQ in a stadium, not bad.

[Metal Man]

Have any of the CNY people tried out Tin Rooster at Turning Stone yet?

 

I am definitely not a BBQ snob as some have self-proclaimed in this thread however I have gone there several times now and have found it to be surprisingly pretty good considering it is a casino restaurant.

[NoSaint]

surprisingly pretty good considering it is a casino restaurant.

well, if that doesnt get people rushing over to try it, i dont know what will.

[SWATeam]

It is edible. But even Rochester has a couple places considerably better. But for BBQ in a stadium, not bad.

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

[Metal Man]

well, if that doesnt get people rushing over to try it, i dont know what will.

 

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)

[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?