When spending a long weekend in upstate New York, your dining options in small towns are very limited. Cozy diners and family-owned holes in the walls surely have some great food but as an outsider, it’s hard to know what’s worth coming in for. This past Fourth of July found us in Jamesville, NY, where finding a coffee spot in the morning was mission impossible.
That said, we all know what Independence Day is about- BBQ, ribs, hot dogs, burgers, beach, soft serve, and whatever outdoor activities are available. We needed to get our hands on some good ribs and cornbread, so heading into the bigger city Syracuse, was our best bet. Dinosaur Bar-B-Que with its outdoor dining, full bar, and shining neon lights immediately stood out. The name was familiar too, as this OG location has expanded to several locations around New York. Perfect timing for our first sit down in the acclaimed establishment.
The main theme of the meal choice is our eyes were hungrier than our bellies. Plus when you’re in all of the smokehouse smells, it’s nearly impossible not to over-order. First up for apps- Dino Poutine: Fries, beef gravy, pulled pork, pimento cheese, pickled onion & jalapeño. Known for its indulgence, poutine is a Canadian dish typically smothered in cheese curds and gravy. Dino takes them to the next level. O.M.G.
The pulled pork, succulent and covered in the beef gravy, was the ultimate start to a BBQ meal (and great way to try their pulled pork without ordering it directly). While pimento cheese can vary from region to region, it is made primarily from cheese, mayonnaise, and pimentos. Pimentos are small, sweet red peppers that are typically roasted and diced before being incorporated into the cheese mixture. If you are new to pimento, it is creamy, tangy, and slightly sweet- a flavor profile that goes so perfectly with the savory-ness of the meats and sting from the pickled onion and jalapeño. Not one tastebud wasn’t hit by this dish. Meat, potatoes, vegetables, cheese, every food group in one dish (not me trying to make this sound like it could possibly be healthy…). While this is a starter, it could easily be a meal in itself. Very good but truthfully, with the mains still to come, too much for just 2.
And of course, some chicken wings: Spice-rubbed, pit-smoked, grill-finished, in the K-Pow Korean sauce. This multi-step process of cooking the wings comes through in their flavor and perfect pull-off-the-bone texture. Plenty of meat on the bone and skin soaked in the mysterious K-Pow sauce, these were the excellence of wings you expect at a BBQ joint. The depth of flavor in the rub combined with the smoky flavor from the pit smoker, and the added caramelization from grilling- what could be better?? Pit smoking involves slow-cooking the wings over indirect heat, often using wood chips or chunks to infuse the meat with a smoky flavor. The low and slow cooking process makes these wings tender and juicy on top of delicious from the spices and sauce. My only regret is not taking a bottle of the sauce home with me.
And as if the starter’s alone were not enough to make you feel full, we went all in with the Sweetheart Deal for 2: a Full Rack (12 Ribs) + 4 Homemade Sides. The meat at a BBQ establishment is what people come for. But the sides are my guiding light. Mashed potatoes, mac and cheese, pork beans and tomato and cucumber salad were the final choices after plenty of debate and consideration amongst all. Feast your eyes on this:
Ribs are known for their tender meat, rich in flavor, easily pulling away from the bone with each savory bite. The flavors are complex, with a combination of smokiness, sweetness, and spice depending on the seasoning or marinade used. They are the staple to a grill or BBQ night. When you picture these ideal ribs, you are picturing exactly the ones served at Dinosaurs are like. Those ultimate ones that make your eyes go wide when they come to the table and everyone exclaim “wooooow.”
Cooking a full rack of ribs perfectly like this is no easy feat. It often involves slow and low heat to achieve optimal tenderness and flavor through smoking over wood chips, slow roasting in the oven, or grilling over indirect heat. The cooking process allows the fat to render for a melt-in-your-mouth texture. The end result is a visually stunning full rack of ribs, caramelized and charred on the outside, with tender meat on the inside. The flavors are robust, with a perfect balance of smoky, savory and sweet. Taken to the next step of perfection by that mild and tangy sauce, coating every centimeter of the ribs. Bravo to the grill mater chefs!
The sides I already mentioned are almost too important to me. Mac and cheese is an obvious must, followed by mashed potatoes. Buttery, cheesy and gluttonous noodles with cheese pulling in all directions. And whipped potatoes that mask the taste of heavy cream and butter with a rich pepper corned gravy. Both added even more richness and flavor to the whole experience. Nothing beats this vibe. Add cornbread and baked beans and you officially have all of the staples. The cornbread, although too crumbly, soaked up that hearty, slightly sweet sauce in the beans.We were smart enough to go with some form of vegetables and ordered the cucumber and tomato salad although collard greens would have really made this meal official.
Stepping into Dinosaurs Bar-B-Que for the Fourth of July is like stepping into a carnivorous paradise. The air is filled with the aroma of smoky meats, sizzling on the grill, while the country music creates a festive atmosphere. Every bite is a mouthwatering explosion of flavors, from the tender, succulent meat, to the tangy, finger-licking BBQ sauces, and the satisfying crunch of perfectly grilled sides. It’s a celebration of good food, good company, and the joy of indulging in the ultimate BBQ extravaganza.
Disclaimer: My favorite cornbread is Mina’s version with Cheddar Cheese, enjoyable year round!
