Location: North Haledon
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Where to eat Barbecue food in North Haledon: The Best Restaurants and Bars
Discover Restaurants offering the best Barbecue food in North Haledon, New Jersey, United States. North Haledon is a borough in Passaic County, New Jersey, United States. As of the 2010 United States Census, the borough's population was 8,417, reflecting an increase of 497 (+6.3%) from the 7,920 counted in the 2000 Census, which had in turn declined by 67 (-0.8%) from the 7,987 counted in the 1990 Census.
1. American Heroes Smokehouse
Reviewed By paul3776
American Heroes Smokehouse is a barbecue restaurant which employs veterans and provides discounts to veterans and 1st responders. We found the quality of the food to be very good, the friendliness of the staff to be excellent and the ambience of the facility to be rustic with picnic tables inside & out but very neat & clean. The brisket, pulled pork, barbecued chicken, Mac & cheese, potato salad & cole slaw to be very good. Priced right & large parking lot make this a place to go.
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2. The Barn
Overall Ratings
4 based on 75 reviews
Reviewed By 295vacationer
Old barn dating back over a century. Was a speakeasy. Been going there for 50 years+. Rustic interior. Food is really good, both price and portions. Owner is always there to make sure you enjoy your visit. Place with a long history, the grandkids of original customers now go there. Definitely worth it.
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3. Red, White & Que Smokehouse
Reviewed By BBQGastrognome
As a BBQ fan and KCBS CBJ, I like to check out local BBQ places in my travels, especially in my backyard like this place. [The opinions expressed here are solely my own and do not represent those of the KCBS.]Here goes:Service: Friendly, outgoing, very pleasant and enthusiastic. Great hires. Atmosphere: open, warm, pleasant. A huge place with loads of parking, seating, and I'm sure, huge overhead. Having seen BBQ joints come and go in NNJ, that worries me. Food: For my first trip here, I ordered stuff that I'd typically run across at a BBQ competition. Below are my objective/subjective opinions and comments/suggestions (not that anyone asked) based on my preferences (YMMV):Firstly, they serve BBQ the way it should be served: un-sauced. This, too, is concerning for this place's longevity. That's because this region thinks of barbecue as meat that is a vehicle for sauce, and not the other way around, especially when it comes to ribs and chicken. However, this is a plus for the Low-carb/Keto or even diabetic crowd (which normally one does not associate with BBQ). 1/2 Smoked chicken: This was extremely well- (perhaps over-) rendered IMHO (even the normally resilient dark meat). However, the missus loves it this way and couldn't have been happier. Different strokes... Anyway, I found the skin crispy, but the rub, under-seasoned. I sprinkled some salt on it at home and then it really popped. Brisket: I asked for moist/point/deckle. I asked also about burnt ends and they said they don't serve same. Based on that, and the rough shape of the slices I got, I think they just serve the the leaner flat (I'll stand corrected if I'm wrong). I got several generously thick slices with a thin layer (let's call it 3/8") of unctuous well-seasoned fatty bark "candy". The underlying meat was not well marbled (again, the flat?) but still tasted/felt moist enough (but not drip down your face juicy like "Texas Moist"). It did come apart, perhaps TOO easily on the 'pull test', but who does that except judges? Great smoke ring, looked really appetizing. The rub was perfectly balanced for beef. I'd order this again next time. I sincerely hope they soon offer burnt ends from the point cut. (Think Franklin's, or even MQ's (unsauced)). I'm talking a real gall-bladder stress test. You know, the reason they invented Lipitor. Ribs: I ordered half a pound to sample and they appeared to be small like baby backs, or were from the small end of the spare rib rack. Reasonably meaty. Nice rub that (IMHO) could have stood a tad more sugar and salt to make them pop on their own w/o sauce (Memphis style). They, too, seemed slightly over rendered- which can make them seem a just a bit dry by the time you get them home (I did say I was picky, right?). They didn't taste re-heated, which is important. Nice smoke ring, but also appeared (but didn't taste) oversmoked (they had a black surface like brisket- but did NOT taste charred). For you non-judges: In this region, Memphis style dry rub ribs like these don't score as well in appearance as they might in the south or midwest vs. shiny glazed KC-style ribs. Aesthetics doesn't always equal flavor, but you taste with your eyes first.Pulled pork Sandwich: It's important for me to note that I'm not a pulled pork (PP) aficionado. However, I've cooked and judged a lot. It takes a great deal for PP to stand out for me and this stuff ROCKS! Un-sauced on it's own, it was moist, had great pork flavor with a hint of smoke. It tasted freshly pulled and didn't have any of that tell-tale reheated gaminess or texture. Didn't need sauce, but the large, moist shreds were well complemented by the wide variety of sauces they offer. The sandwich was quite generously sized and on a fresh, large oval (Portuguese or semolina?) roll that was well-chosen for this task (I hate when places serve PP on burger buns). My son, a PP fan, thought it was one of the best he's had and I'd have to agree. Sides: Vinegar based cole slaw: crisp and fresh. I don't like a cloyingly sweet slaw (are you listening KFC?). However, I thought this could use a slight bit more of sugar. Sorry. Also, see my suggestion below about the E. NC sauce. Fried Pork Rinds: HUGE, crispy, with a hit of rub on them. No globs of hard fat like store bought varieties that leave a film in your mouth. They reminded me of popcorn: very light and crispy with occasional harder, more crunchy pieces (think the partially popped kernels at the bottom of the theater bucket). That's a good thing for me. In fact, I may stop here before heading to the theater next time! Keto and low carbers: are you listening?Sauces: I sampled them all:Alabama white: Made popular by Big Bob Gibson's place, it is supposed to be a tangy vinegar/mayo/horseradish mix with pepper and sugar. It delivers strongly on the vinegar notes and less on the others. Was quite thin; and I'm sure in some 'Bama smokehouses would be their go-to recipe. My own preference is for a slightly thicker, more adherent sauce and slightly sweeter. However, the wife loved it on the smoked chicken (for which it is intended). Eastern NC BBQ sauce (vinegar based): hit the right notes: tangy/slightly hot, slightly sweet. No doubt it is from one of several authentic NC recipes. I also suggest it might be considered as a perfect base for the slaw mentioned above rather than straight vinegar. Over the years, I've developed a personal preference for slightly sweeter recipe (think George's or the thicker, very complex Guy Fieri's Carolina #6). However, NC purists might be quite happy with this sauce as is. Sweet sauce: Great complement to the ribs and pork. Did I detect a cola note? Espresso sauce: great complement to the ribs and brisket. Nice and complex and 'grown up' flavor (I'd be surprised if little kids would like it).Spicy BBQ sauce: great on ribs, pork, brisket and chicken. Nice heat "in the back" that gets you a few seconds into the chew. I love a spicy sauce like this that is also full of flavor. My son who love spicy BBQ sauces gave it two thumbs up also.Western NC mustard: EXCELLENT, perfectly balanced. Really complemented the PP. If there weren't so many already in the supermarket, I'd suggest bottling this and selling it here (if they don't already). It's as good as any recipe I've tried. In summation, a pleasant visit for take out. Service was fantastic. the food very good. I'm glad the place is close, but not too close, if you know what I mean. I wish the franchise good luck in a difficult field. He's got huge overhead and a local market that is used to sweet, moist, overly sauced fall off the bone KC style ribs (think chili's) and chicken, not dry rubbed/"sauce it yourself". Consider cooking some with the sauce glazed on. I'm just saying...I can't wait to get back and sample some more.
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