Each table at Smokin’ Al’s Famous BBQ Joint is armed with an all-important roll of paper towels for when you enjoy “Southern BBQ done right” according to the Zagat Survey which voted Smokin’ Al’s in their TOP 10 Most Popular Restaurant List.  Zagat also said they have “unbelievable ribs”, “tender brisket” and “awesome pulled pork” in “Flintstone-sized portions...”  We agree.   

Owner Al Horowitz is the “Pit Master”, overseeing the preparation of each dish that leaves the kitchen.  After traveling to every great “BBQ town” from the Carolinas to Kansas, he opened Smokin’ Al’s to introduce the northeast to what real barbecue is all about.  “The perfection of the cooking method, spices and sauces are important,” he explains, “but even more crucial are patience, dedication and care to smoke great ‘cue’.”  It takes up to six hours at a low temperature to prepare the house specialty - tender, fall-off-the-bone ribs - and twice as long for “unbeatable” brisket and succulent pork.  Tables are also equipped with Al’s own sauces - Original, Sweet Talkin’ and spicy Rattlesnake.  Save room for down-home desserts like crunchy and creamy fried cheesecake.

Both fun and casual locations are packed with hungry diners even on weeknights.  The high-energy spots are decorated with exposed red brick, wooden floors, contemporary lighting and tongue-in cheek porky artwork.  Hot jazz and blues play in the background as guests enjoy a cold beer at the copper-topped bar or a smoked-to-perfection meal.  “This loving care to satisfy the customer with great BBQ is what makes a BBQ joint successful,” explains Al, so roll up your sleeves and don’t be afraid to get your hands dirty.  This is “Barbecue the Way it Oughta Be!”