If you’re one of those folks who can’t afford a barbecue, don’t have space for one, or worse, can’t tell a barbecue grill from a car battery, you’re in luck. Sam’s Bar-B-Que is just around the corner. Sam Carlino Jr.’s father opened the restaurant in 1992, and business has been smokin’ ever since.
This shanty is adorned with paraphernalia reminiscent of the old West, like horseshoes, vintage photos, and a pot belly stove. Kids and certain husbands will shriek in delight over the mini train that chugs its way around the dining room on overhead tracks, as well as a flashing railroad crossing sign. You mosey up to the counter to place your order, and then park yourself down to await the fixin’s. Heated patio dining is available as well.
Choose from an array of smoked goodies, including Baby Back Ribs, Marinated Chicken, Homemade Italian Sausage, and Beef Brisket and Pork. Barbecue here is "Texas style," that is, slow cooked over a hard wood smoke (typically Mesquite, but here, it’s oak wood), and served with sauce on the side. The sauce here is dispensed through squeeze tubes, thoughtfully provided at each table along with a good supply of napkins.
The hearty fare includes Barbecue Platters of your choice of meat, like Bar-B-Que Pork, or Beef Brisket, which the menu boasts has been smoked 14 hours ($8.95 - $16.95). Or pony up for the Sampler Combo which lets you choose three from Baby Back Ribs, BBQ Beef Brisket, BBQ Pork, Chicken, Sausage, or Beef Ribs ($14.95). The Baby Back Ribs surpass the Beef Ribs in tenderness and meat to bone ratio, but that’s nearly always the case with squeal vs. veal. If you’re partial to cow, the Beef Brisket is the way to go – sweet, smoky and tangy all at once without a hint of chewiness. Apparently, 14 hours on the grill is a good way to unwind. The sauce has a small bite to it, but not enough to feel if chased with a slab of the garlic bread that comes with each order. Although the garlic bread was satisfactory, I’d have preferred cornbread, which is not served here.
Marinated Chicken is the hind quarter and is juicy and lemony. All platters come with a choice of two sides that typically come with Texas style barbecue – potato salad, cole slaw or beans.
If you still have room, Sam’s offers Mudd Pie and Fresh Baked Apple Pie which is sold by the pie or by the slice ($8.95; $2.50). However, I hesitate to recommend the Apple Pie, as my slice tasted suspiciously like barbecue and made me wonder if pie had snuck out to chill with the Beef Brisket during its 14 hour smoke. Hopefully you won’t have that problem with the Mudd Pie.
Look no further, the search for somewhere to satisfy your barbecue hankerings is over.