I think Hill Country is very different than Dinosaur. Dinosaur is more saucy and sweet, while Hill Country is all about the smoke. Both are outstanding and very welcome additions to the NYC food scene.
How does it compare to DINO BBQ?
It must have been VERY good![:p]
I did’nt care for Blue Smoke either. I thought the beef ribs were too thin and stiff…
I find the price structure at the Hill Country is very fair, cause it puts YOU in control; the meat is sold per pound, and you can decide how little or how much you want to eat…
If someone is on a tight budget , they can just get about $5.00 worth of moist brisket, and not order any side dishes.
Or even 1 beef rib, for instance, and a little bit of brisket…
[:D]Never eaten BBQ in New York,but my sister has been to Daisy Mae’s and likes their food.
Don’t know if Jessica has tried Blue Smoke or Hill Country BBQ.
If she comes down here back to Texas this summer,I want to try to go to City Market in Luling,which is just up the road from me aways.Guess it’s about 30 or 40 miles. Been to both Lockhart and Luling but never ate in any bbq places in either town.
Check out the review here on the site. There is also a link on it to the restaurant website.
I’ve been to Blue Smoke before, it’s alright, but I’m not particularly crazy about the food or the prices.
Thanks for the review…looking forward to trying that place out. Has anyone been to Blue Smoke in NYC? I heard that place is really good too. Any thoughts?
What are the prices like??
nice review, Louis, and welcome to Roadfood!
When you get more comfortable, you may want to add some succulent pics to your trip reports. ( we can help guide you along on how to insert pics)
It’s a good stimulus for even more discussion.
I did a trip report on Hill Country back in July, and I really enjoyed the place, as well.
We ate at Hill Country BBQ, 30 W 26th Street, New York, on Saturday Jan 12, 2008. It was great.
We had decided on Hill Country after reading a terific review already posted here some time ago, in which the reviewer stated that he had just about given up on BBQ in NYC, and then he experienced Hill Country.
Subsequently, New York Magazine featured Hill Country in their ‘2008 Eats’ edition just a few week ago.
We got the briefing on how it works and were seated right away. This was at 6PM; when we left there was a wait.
You approach the center counter and order your entry from the chalkboard listing, which shows the per-pound price. We all had the ‘Pit Master’s Special’ which gives you something of everything. It is presented to you on butcher paper, and they will bring some paper containers for bones and things to your table. Plenty of paper towels on each table, many of which are bench-style, maybe 8 seats per side, but there are a lot of 2s and 4s.
We all agreed that we would specialize next time. The chicken is fine, but you don’t come there for BBQ chicken. The brisket is great, and moist is better than lean (IMO) because fats transports flavor in the mouth. The beef rib was really tasty, but I’d go back for the pork ribs. Aiy! As I am writing this I wanna have some now!
After you lick up your entry, you mosey over to the ‘sides’ counter, and they have hot and cold sides. We tried the campfire baked beans, the mac and cheese, the mashed potatoes and…I forget the fourth one! No unanimity here, we all said that our own pick was the tastiest. So you may infer that they were all good. I chose the beans, but I will concede the mac and cheese was good.
They pile handfuls of white bread on your tray when you pick up your entry, just like Rudy’s near San Antonio. Eschew the bread! Takes up valuable space better used for ribs.
BBQ sauce is very good. We tried the Red soda, it was a strawberry thing, I was the only one that didn’t dig it. Coke with BBQ for me.
We wanted to try the desserts, but there was no way. Among the four of us we left with a hefty doggie bag.
This discriminating group gave Hill Country an ‘excellent’ rating.
Review of Hill Country BBQ NYC
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