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Big W's Roadside Bar-B-Q

1475 Route 22, Wingdale, NY - (845) 832-6200
Posted By Michael Stern on 5/10/2012 4:38:00 PM
There is no need to qualify kudos for Big W's Roadside Bar-B-Q by adding "for New York" or "for the Northeast" to the statement that this is first class smoke-pit food. It's good by any standard. I am particularly impressed by the brisket, which is luxurious beyond all expectations, but still on the decent side of fatty. Pulled pork is a handsome sight -- all different-size shreds and hunks expertly separated from their fat. Perhaps too expertly, because this pork makes me long for the flavor buzz that slow-smoked fat provides.

Lucky me: cracklin's, which are like bacon but better, appear at the counter while I am eating. They're meant to be a garnish for mashed potatoes, but pitmaster Warren Norstein sees me oogling them and graciously offers a cluster to nosh. I have yet to try the burnt ends, which sound great mixed with sauteed onions, nor have I attacked a rack of ribs. I did have a serving of corn pudding on the side of the meats -- like bread pudding, but dotted with sweet kernels.

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Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Pulled Pork Sandwich
Cracklins
Barbecue Sauce
Corn Pudding
Brisket Sandwich
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Reviewers Photos [Upload Your Photos]

A half-pound of brisket tumbles from its bun. All those falling-off shreds are especially delicious.
"A half-pound of brisket tumbles from its bun. All those falling-off shreds are especially delicious."
Michael Stern





Warren Norstein knows his way around a brisket. It is a joy to watch him slice it and pile the meat high on a bun.
"Warren Norstein knows his way around a brisket. It is a joy to watch him slice it and pile the meat high on a bun."
Michael Stern


This is a
"This is a "sandwich" of pulled pork and, yes, there's some white bread underneath that mountain of pork. We love the variety of tastes and textures - soft, creamy textured inner chunks, and crusty, smoky surface chunks."
Bruce Bilmes and Susan Boyle


These were easily the finest ribs we've had outside of the barbecue belt.
"These were easily the finest ribs we've had outside of the barbecue belt."
Bruce Bilmes and Susan Boyle


Corn pudding is a stout side dish that requires serious excavation.
"Corn pudding is a stout side dish that requires serious excavation."
Michael Stern


Cracklin's, too rich to eat all by themselves, are an inspired garnish for mashed potatoes.
"Cracklin's, too rich to eat all by themselves, are an inspired garnish for mashed potatoes."
Michael Stern


Clockwise from the top: beans, slaw, sauce, and rice.
"Clockwise from the top: beans, slaw, sauce, and rice."
Bruce Bilmes and Susan Boyle


The medium-size pulled pork sandwich is really very large, and so overstuffed that it is virtually impossible to lift like a regular sandwich. The pork benefits immensely from Big W's excellent spicy sauce.
"The medium-size pulled pork sandwich is really very large, and so overstuffed that it is virtually impossible to lift like a regular sandwich. The pork benefits immensely from Big W's excellent spicy sauce."
Michael Stern


Formerly a roadside smoker, Big W's now is brick-and-mortar with indoor tables and booths.
"Formerly a roadside smoker, Big W's now is brick-and-mortar with indoor tables and booths."
Michael Stern


A peek at the ribs during their eight hour smoking operation.  The pork shoulder, for the pulled pork, smokes overnight.  The chickens smoke for 5-6 hours.
"A peek at the ribs during their eight hour smoking operation. The pork shoulder, for the pulled pork, smokes overnight. The chickens smoke for 5-6 hours."
Stewart Wurtzel



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