How Maspeth BBQ corner stayed underneath a radar

December 7, 2016 - bbq set

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When we stumbled on Slide BBQ, tucked divided in a inlet of residential Maspeth, we wondered how come it slid underneath a radar for roughly dual years. No hum in a foodie community. No tips from a grill left-wing friends. Nada. We set out to find out why.

Slide BBQ has a demeanour and feel of a stream stand of gastropub/sports bars. Dark, repurposed-looking wood, ochre tin ceiling, dual vast TVs tuned to a diversion and a bar using a length of a space conclude a feel of this establishment. Their website creates a large understanding of explaining that genuine grill involves prolonged delayed smoking (as against to grilling), and that they are a genuine deal.

They also exaggerate that “…what separates slip BBQ from other BBQ establishments is that we also specialize in epicurean sliders that were grown by Madison Cowan who is a British-American chef, best famous as a initial ever Grand Champion of Food Network’s ‘Chopped’ and of Food Network’s ‘Iron Chef America.’”

We stranded to a dual menu categories that are emblematic of Slider BBQ’s culinary identity: a sliders and a grill platters. Although not unequivocally designed as starters, we motionless to dive into a sliders first. They come as triplets, and we can't brew and match, so we had to sequence 3 apart sets to representation 3 types.

We waited interminably, beers in hand, though advantage of peanuts or chips, until a initial contingent arrived. Three temperate portions of boiled duck with token schmears of scotch apple butter and sharp slaw came built between rubbery waffle quarters. Nuff said. The subsequent arrivals, Pulled Smoked Pork sliders with “Cowboy coleslaw” and grill salsa were good enough, in a normal ‘cue way, nonetheless a buns should have been fresher. Ditto for a Burnt Ends sliders, served with cheddar cheese, preserved red onions and garlic aioli. Decent meat, though miserly with a condiments, and semi-fresh buns.

The plates of grilled beef come with a choice of dual sides, along with a miniscule brick of unenlightened cornbread and a choice of grill sauces. No white bread, as is a tradition in a South, or biscuits. The brisket arrange of met a customary for grilled brisket, solely that it was served with a slathering of their choice of grill salsa already applied. The salsa in doubt tasted like Worcestershire with a eruption of prohibited sauce. The St. Louis character ribs were tough, recalcitrantly adhering to a skeleton notwithstanding a best efforts. Our selected sides, collards, baked beans, fries, and mac ‘n cheese, were all competently prepared. The baked beans approached praiseworthy, with a inexhaustible sip of bacon therein.

The Bottom Line

Slider BBQ is an hapless box of unsuccessful aspirations. Their website says all a right things about what goes into creation good barbecue. The problem here is with a essential interlude from smoker to plate. If it’s not speedy, it’s a understanding breaker. Slider seems to have unsuccessful to attract a following that would emanate a required vicious mass. As a result, we are expected to get food that has been reheated or left to languish.

Suzanne Parker is a TimesLedger’s grill censor and author of “Eating Like Queens: A Guide to Ethnic Dining in America’s Melting Pot, Queens, N.Y.” She can be reached by e-mail during

If we go

Slide BBQ

52-75 65th Place,

Maspeth NY, 11378

718-565- 0565

Price Range: Sliders: $9.95-11.95; Meat Platters: $15.95-28.95

Cuisine: Traditional BBQ

Setting: Gastropub/Sports Bar

Service: Professional

Hours: Kitchen Open Sunday – Thursday 11 am to Midnight Friday and Saturday 11 am to 1 am (Bar open compartment 4 am)

Reservations: Optional

Alcohol: Full bar

Parking: Small lot in rear

Dress: Casual

Children: Welcome

Music: Karaoke on Saturdays

Takeout: Yes

Credit cards: Yes

Noise level: Hey, it’s a bar

Handicap accessible: Yes

WIFI: Yes, though doesn’t always work

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