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Beer Week at Dinosaur Bar-B-Que

Beer Week at Dinosaur Bar-B-Que


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On February 25, Dinosaur Bar-B-Que’s Brooklyn outpost hosted an epic prix fixe dinner as part of the 6th Annual New York City Beer Week. Dinosaur Bar-B-Que, located in Gowanus right off the R train, specializes in fresh, homemade and high-quality barbecue. Their five-course dinner featured special beer pairings from Brooklyn-based brewing company Other Half.

Photo by Caty Schnack

The meal began with a “welcome beer,” Dinosaur’s signature Dinosaur Ape Hanger created especially for the restaurant, which has locations in Harlem, Rochester, Syracuse and Stamford. Dinosaur’s signature brew is light but flavorful and, most importantly, a pleasant drink for beer-drinking novices.

Photo by Caty Schnack

After the welcome beer, the first course was presented—a crisp tortilla round topped with a barbecue bean puree (Dinosaur BBQ’s absolutely genius version of refried beans), smoked pulled chicken and chow chow ranch dressing. It was paired perfectly with Other Half’s IPA, which has notes of citrus and mint.

The next course was a crunchy romaine salad with pear and local feta, but, being a barbecue joint, Dinosaur topped the greens with fried bacon lardon (delicious thick, fatty pieces of bacon) and a vinaigrette made with Other Half’s aromatic Motueka Pale Ale, which was served with the dish.

Photo by Caty Schnack

Next came a sweet tea brined catfish served atop a bed of creamy green chili grits and topped with a black-eyed pea sweet potato relish. The citrusy Hop Showers, which was served with the catfish, balanced out the spiciness of the chili grits.

Photo by Caty Schnack

At this point, most diners felt too satiated to continue, but the beer kept flowing and the Dinosaur BBQ staff presented the main event: a whole hog, smoked onsite for several hours complete with a sweet red pepper between its teeth. After allowing diners to photograph the hog, the staff returned it to the kitchen, prepared it and returned with spicy Asian glazed ribs, pork in Mississippi sauce between a golden bun. A skewer of chicharrones completed the meal, which was served with an Other Half’s incredibly dark Doug Cascadian brew.

Photo by Caty Schnack

Even dessert, a Meyer lemon icebox pie, was served with a beer. If you didn’t think beer and dessert were a match made in heaven, Other Half can surely convince you otherwise. Diners were directed to take a sip of the Imperial Stout before tasting the pie, as the sugars from the dessert could have aversely affected the taste of the beer. The stout paired surprisingly well with the creamy, citrusy pie.

Photo by Caty Schnack

For beer and barbecue aficionados, Dinosaur Bar-B-Que’s Beer Week event was a delicious success. Thankfully, Dinosaur serves up incredible food seven days a week, offering chicken wings, smoked pork, brisket, burgers and other barbecue favorites. Although Other Half is not regularly served at the restaurant, Dinosaur does boast an extensive beer menu as well as specialty cocktails.

Photo by Caty Schnack

The post Beer Week at Dinosaur Bar-B-Que originally appeared on Spoon University. Please visit Spoon University to see more posts like this one.


Exclusive interview with Dinosaur Bar-b-que pitmaster extraordinaire, John Stage!

Are you a BBQaholic? Well, you still have plenty of time to work on that and become one. Just imagine…around this time next year, the fall of 2012, you could be down by the water in Stamford, munchin’ on some smoky, succulent ribs at Dinosaur Bar-b-que — see our announcement here . To get you all psyched up and ready for the opening, we’ve got an interview with founder and pitmaster, John Stage. In the meantime you can check out their Newark (now open), Syracuse, Troy, Rochester, or Harlem joints. Without further ado, John Stage…

Dinosaur Bar-B-Q Ribs (press photo)

OmNomCT: Everyone has their own opinion on what makes good BBQ. What’s yours?

John Stage: Good BBQ is the right balance of smoke, spice, and sauce. Most importantly, the succulence of the meat is the star of the show.

OmNomCT: Dinosaur Bar-b-que went from a BBQ slinging truck to a Syracuse institution of meatiness. What made Dinosaur Bar-b-que so popular and the go-to spot for BBQ?

John Stage: I’m a self-taught chef who’s let my experiences—from my Italian-American upbringing, to my travels to Miami and love of Cuban food, to my training under a Japanese chef—inform the menu at Dinosaur Bar-B-Que. The early days of Dino, which were spent traveling and cooking up and down the East Coast, brought my cuisine to life in a way that respectfully blends regional lines of barbecue. Further, the Syracuse location gained fast popularity because of its unique, festive atmosphere, live music scene and motorcycle vibe, indicative of my love of traveling by bike on the open road. All of these aspects come together at Dinosaur Bar-B-Que, making it stand apart from other barbecue joints. The restaurant offers a story, an experience, a night out, and delicious, unparalleled barbecue, all of which have built its reputation.

OmNomCT: Are there unique aspects to each of your places? What will make Stamford stand out from your other Dinosaur Bar-b-que spots?

John Stage: There are no two Dinos that look the same, the uniqueness of the Stamford building and the design that’s evolving will add to that. We are also putting in a wood grill in addition to the 3 smokers, so I’m very excited about some new recipes to complement the grill.

OmNomCT: How would you describe Dinosaur Bar-b-que in 140 characters or less?

John Stage: A soulful restaurant that offers delicious, authentic barbecue in a relaxed, fun atmosphere infused with great music and biker culture.

Yumminess of Dinosaur Bar-b-que, photo by Daniel Krieger

OmNomCT: If zombies were invading Stamford and the customers at Dino Bar-b-que had enough time for one last dish, what do you think should be their final meal from you?

John Stage: That’s easy, they should get the sampler plate of ribs, brisket, pulled pork, and our homemade sausage. Hit that with our mac and cheese and all will be right in Zombieland.

Well that it’s folks! We’re even more excited now after hearing about John’s culinary training – and the fact that he justified our Zombie question with a perfect answer! How could you not love that? Stay tuned for more meaty goodness as we get closer to the grand opening.


Exclusive interview with Dinosaur Bar-b-que pitmaster extraordinaire, John Stage!

Are you a BBQaholic? Well, you still have plenty of time to work on that and become one. Just imagine…around this time next year, the fall of 2012, you could be down by the water in Stamford, munchin’ on some smoky, succulent ribs at Dinosaur Bar-b-que — see our announcement here . To get you all psyched up and ready for the opening, we’ve got an interview with founder and pitmaster, John Stage. In the meantime you can check out their Newark (now open), Syracuse, Troy, Rochester, or Harlem joints. Without further ado, John Stage…

Dinosaur Bar-B-Q Ribs (press photo)

OmNomCT: Everyone has their own opinion on what makes good BBQ. What’s yours?

John Stage: Good BBQ is the right balance of smoke, spice, and sauce. Most importantly, the succulence of the meat is the star of the show.

OmNomCT: Dinosaur Bar-b-que went from a BBQ slinging truck to a Syracuse institution of meatiness. What made Dinosaur Bar-b-que so popular and the go-to spot for BBQ?

John Stage: I’m a self-taught chef who’s let my experiences—from my Italian-American upbringing, to my travels to Miami and love of Cuban food, to my training under a Japanese chef—inform the menu at Dinosaur Bar-B-Que. The early days of Dino, which were spent traveling and cooking up and down the East Coast, brought my cuisine to life in a way that respectfully blends regional lines of barbecue. Further, the Syracuse location gained fast popularity because of its unique, festive atmosphere, live music scene and motorcycle vibe, indicative of my love of traveling by bike on the open road. All of these aspects come together at Dinosaur Bar-B-Que, making it stand apart from other barbecue joints. The restaurant offers a story, an experience, a night out, and delicious, unparalleled barbecue, all of which have built its reputation.

OmNomCT: Are there unique aspects to each of your places? What will make Stamford stand out from your other Dinosaur Bar-b-que spots?

John Stage: There are no two Dinos that look the same, the uniqueness of the Stamford building and the design that’s evolving will add to that. We are also putting in a wood grill in addition to the 3 smokers, so I’m very excited about some new recipes to complement the grill.

OmNomCT: How would you describe Dinosaur Bar-b-que in 140 characters or less?

John Stage: A soulful restaurant that offers delicious, authentic barbecue in a relaxed, fun atmosphere infused with great music and biker culture.

Yumminess of Dinosaur Bar-b-que, photo by Daniel Krieger

OmNomCT: If zombies were invading Stamford and the customers at Dino Bar-b-que had enough time for one last dish, what do you think should be their final meal from you?

John Stage: That’s easy, they should get the sampler plate of ribs, brisket, pulled pork, and our homemade sausage. Hit that with our mac and cheese and all will be right in Zombieland.

Well that it’s folks! We’re even more excited now after hearing about John’s culinary training – and the fact that he justified our Zombie question with a perfect answer! How could you not love that? Stay tuned for more meaty goodness as we get closer to the grand opening.


Exclusive interview with Dinosaur Bar-b-que pitmaster extraordinaire, John Stage!

Are you a BBQaholic? Well, you still have plenty of time to work on that and become one. Just imagine…around this time next year, the fall of 2012, you could be down by the water in Stamford, munchin’ on some smoky, succulent ribs at Dinosaur Bar-b-que — see our announcement here . To get you all psyched up and ready for the opening, we’ve got an interview with founder and pitmaster, John Stage. In the meantime you can check out their Newark (now open), Syracuse, Troy, Rochester, or Harlem joints. Without further ado, John Stage…

Dinosaur Bar-B-Q Ribs (press photo)

OmNomCT: Everyone has their own opinion on what makes good BBQ. What’s yours?

John Stage: Good BBQ is the right balance of smoke, spice, and sauce. Most importantly, the succulence of the meat is the star of the show.

OmNomCT: Dinosaur Bar-b-que went from a BBQ slinging truck to a Syracuse institution of meatiness. What made Dinosaur Bar-b-que so popular and the go-to spot for BBQ?

John Stage: I’m a self-taught chef who’s let my experiences—from my Italian-American upbringing, to my travels to Miami and love of Cuban food, to my training under a Japanese chef—inform the menu at Dinosaur Bar-B-Que. The early days of Dino, which were spent traveling and cooking up and down the East Coast, brought my cuisine to life in a way that respectfully blends regional lines of barbecue. Further, the Syracuse location gained fast popularity because of its unique, festive atmosphere, live music scene and motorcycle vibe, indicative of my love of traveling by bike on the open road. All of these aspects come together at Dinosaur Bar-B-Que, making it stand apart from other barbecue joints. The restaurant offers a story, an experience, a night out, and delicious, unparalleled barbecue, all of which have built its reputation.

OmNomCT: Are there unique aspects to each of your places? What will make Stamford stand out from your other Dinosaur Bar-b-que spots?

John Stage: There are no two Dinos that look the same, the uniqueness of the Stamford building and the design that’s evolving will add to that. We are also putting in a wood grill in addition to the 3 smokers, so I’m very excited about some new recipes to complement the grill.

OmNomCT: How would you describe Dinosaur Bar-b-que in 140 characters or less?

John Stage: A soulful restaurant that offers delicious, authentic barbecue in a relaxed, fun atmosphere infused with great music and biker culture.

Yumminess of Dinosaur Bar-b-que, photo by Daniel Krieger

OmNomCT: If zombies were invading Stamford and the customers at Dino Bar-b-que had enough time for one last dish, what do you think should be their final meal from you?

John Stage: That’s easy, they should get the sampler plate of ribs, brisket, pulled pork, and our homemade sausage. Hit that with our mac and cheese and all will be right in Zombieland.

Well that it’s folks! We’re even more excited now after hearing about John’s culinary training – and the fact that he justified our Zombie question with a perfect answer! How could you not love that? Stay tuned for more meaty goodness as we get closer to the grand opening.


Exclusive interview with Dinosaur Bar-b-que pitmaster extraordinaire, John Stage!

Are you a BBQaholic? Well, you still have plenty of time to work on that and become one. Just imagine…around this time next year, the fall of 2012, you could be down by the water in Stamford, munchin’ on some smoky, succulent ribs at Dinosaur Bar-b-que — see our announcement here . To get you all psyched up and ready for the opening, we’ve got an interview with founder and pitmaster, John Stage. In the meantime you can check out their Newark (now open), Syracuse, Troy, Rochester, or Harlem joints. Without further ado, John Stage…

Dinosaur Bar-B-Q Ribs (press photo)

OmNomCT: Everyone has their own opinion on what makes good BBQ. What’s yours?

John Stage: Good BBQ is the right balance of smoke, spice, and sauce. Most importantly, the succulence of the meat is the star of the show.

OmNomCT: Dinosaur Bar-b-que went from a BBQ slinging truck to a Syracuse institution of meatiness. What made Dinosaur Bar-b-que so popular and the go-to spot for BBQ?

John Stage: I’m a self-taught chef who’s let my experiences—from my Italian-American upbringing, to my travels to Miami and love of Cuban food, to my training under a Japanese chef—inform the menu at Dinosaur Bar-B-Que. The early days of Dino, which were spent traveling and cooking up and down the East Coast, brought my cuisine to life in a way that respectfully blends regional lines of barbecue. Further, the Syracuse location gained fast popularity because of its unique, festive atmosphere, live music scene and motorcycle vibe, indicative of my love of traveling by bike on the open road. All of these aspects come together at Dinosaur Bar-B-Que, making it stand apart from other barbecue joints. The restaurant offers a story, an experience, a night out, and delicious, unparalleled barbecue, all of which have built its reputation.

OmNomCT: Are there unique aspects to each of your places? What will make Stamford stand out from your other Dinosaur Bar-b-que spots?

John Stage: There are no two Dinos that look the same, the uniqueness of the Stamford building and the design that’s evolving will add to that. We are also putting in a wood grill in addition to the 3 smokers, so I’m very excited about some new recipes to complement the grill.

OmNomCT: How would you describe Dinosaur Bar-b-que in 140 characters or less?

John Stage: A soulful restaurant that offers delicious, authentic barbecue in a relaxed, fun atmosphere infused with great music and biker culture.

Yumminess of Dinosaur Bar-b-que, photo by Daniel Krieger

OmNomCT: If zombies were invading Stamford and the customers at Dino Bar-b-que had enough time for one last dish, what do you think should be their final meal from you?

John Stage: That’s easy, they should get the sampler plate of ribs, brisket, pulled pork, and our homemade sausage. Hit that with our mac and cheese and all will be right in Zombieland.

Well that it’s folks! We’re even more excited now after hearing about John’s culinary training – and the fact that he justified our Zombie question with a perfect answer! How could you not love that? Stay tuned for more meaty goodness as we get closer to the grand opening.


Exclusive interview with Dinosaur Bar-b-que pitmaster extraordinaire, John Stage!

Are you a BBQaholic? Well, you still have plenty of time to work on that and become one. Just imagine…around this time next year, the fall of 2012, you could be down by the water in Stamford, munchin’ on some smoky, succulent ribs at Dinosaur Bar-b-que — see our announcement here . To get you all psyched up and ready for the opening, we’ve got an interview with founder and pitmaster, John Stage. In the meantime you can check out their Newark (now open), Syracuse, Troy, Rochester, or Harlem joints. Without further ado, John Stage…

Dinosaur Bar-B-Q Ribs (press photo)

OmNomCT: Everyone has their own opinion on what makes good BBQ. What’s yours?

John Stage: Good BBQ is the right balance of smoke, spice, and sauce. Most importantly, the succulence of the meat is the star of the show.

OmNomCT: Dinosaur Bar-b-que went from a BBQ slinging truck to a Syracuse institution of meatiness. What made Dinosaur Bar-b-que so popular and the go-to spot for BBQ?

John Stage: I’m a self-taught chef who’s let my experiences—from my Italian-American upbringing, to my travels to Miami and love of Cuban food, to my training under a Japanese chef—inform the menu at Dinosaur Bar-B-Que. The early days of Dino, which were spent traveling and cooking up and down the East Coast, brought my cuisine to life in a way that respectfully blends regional lines of barbecue. Further, the Syracuse location gained fast popularity because of its unique, festive atmosphere, live music scene and motorcycle vibe, indicative of my love of traveling by bike on the open road. All of these aspects come together at Dinosaur Bar-B-Que, making it stand apart from other barbecue joints. The restaurant offers a story, an experience, a night out, and delicious, unparalleled barbecue, all of which have built its reputation.

OmNomCT: Are there unique aspects to each of your places? What will make Stamford stand out from your other Dinosaur Bar-b-que spots?

John Stage: There are no two Dinos that look the same, the uniqueness of the Stamford building and the design that’s evolving will add to that. We are also putting in a wood grill in addition to the 3 smokers, so I’m very excited about some new recipes to complement the grill.

OmNomCT: How would you describe Dinosaur Bar-b-que in 140 characters or less?

John Stage: A soulful restaurant that offers delicious, authentic barbecue in a relaxed, fun atmosphere infused with great music and biker culture.

Yumminess of Dinosaur Bar-b-que, photo by Daniel Krieger

OmNomCT: If zombies were invading Stamford and the customers at Dino Bar-b-que had enough time for one last dish, what do you think should be their final meal from you?

John Stage: That’s easy, they should get the sampler plate of ribs, brisket, pulled pork, and our homemade sausage. Hit that with our mac and cheese and all will be right in Zombieland.

Well that it’s folks! We’re even more excited now after hearing about John’s culinary training – and the fact that he justified our Zombie question with a perfect answer! How could you not love that? Stay tuned for more meaty goodness as we get closer to the grand opening.


Exclusive interview with Dinosaur Bar-b-que pitmaster extraordinaire, John Stage!

Are you a BBQaholic? Well, you still have plenty of time to work on that and become one. Just imagine…around this time next year, the fall of 2012, you could be down by the water in Stamford, munchin’ on some smoky, succulent ribs at Dinosaur Bar-b-que — see our announcement here . To get you all psyched up and ready for the opening, we’ve got an interview with founder and pitmaster, John Stage. In the meantime you can check out their Newark (now open), Syracuse, Troy, Rochester, or Harlem joints. Without further ado, John Stage…

Dinosaur Bar-B-Q Ribs (press photo)

OmNomCT: Everyone has their own opinion on what makes good BBQ. What’s yours?

John Stage: Good BBQ is the right balance of smoke, spice, and sauce. Most importantly, the succulence of the meat is the star of the show.

OmNomCT: Dinosaur Bar-b-que went from a BBQ slinging truck to a Syracuse institution of meatiness. What made Dinosaur Bar-b-que so popular and the go-to spot for BBQ?

John Stage: I’m a self-taught chef who’s let my experiences—from my Italian-American upbringing, to my travels to Miami and love of Cuban food, to my training under a Japanese chef—inform the menu at Dinosaur Bar-B-Que. The early days of Dino, which were spent traveling and cooking up and down the East Coast, brought my cuisine to life in a way that respectfully blends regional lines of barbecue. Further, the Syracuse location gained fast popularity because of its unique, festive atmosphere, live music scene and motorcycle vibe, indicative of my love of traveling by bike on the open road. All of these aspects come together at Dinosaur Bar-B-Que, making it stand apart from other barbecue joints. The restaurant offers a story, an experience, a night out, and delicious, unparalleled barbecue, all of which have built its reputation.

OmNomCT: Are there unique aspects to each of your places? What will make Stamford stand out from your other Dinosaur Bar-b-que spots?

John Stage: There are no two Dinos that look the same, the uniqueness of the Stamford building and the design that’s evolving will add to that. We are also putting in a wood grill in addition to the 3 smokers, so I’m very excited about some new recipes to complement the grill.

OmNomCT: How would you describe Dinosaur Bar-b-que in 140 characters or less?

John Stage: A soulful restaurant that offers delicious, authentic barbecue in a relaxed, fun atmosphere infused with great music and biker culture.

Yumminess of Dinosaur Bar-b-que, photo by Daniel Krieger

OmNomCT: If zombies were invading Stamford and the customers at Dino Bar-b-que had enough time for one last dish, what do you think should be their final meal from you?

John Stage: That’s easy, they should get the sampler plate of ribs, brisket, pulled pork, and our homemade sausage. Hit that with our mac and cheese and all will be right in Zombieland.

Well that it’s folks! We’re even more excited now after hearing about John’s culinary training – and the fact that he justified our Zombie question with a perfect answer! How could you not love that? Stay tuned for more meaty goodness as we get closer to the grand opening.


Exclusive interview with Dinosaur Bar-b-que pitmaster extraordinaire, John Stage!

Are you a BBQaholic? Well, you still have plenty of time to work on that and become one. Just imagine…around this time next year, the fall of 2012, you could be down by the water in Stamford, munchin’ on some smoky, succulent ribs at Dinosaur Bar-b-que — see our announcement here . To get you all psyched up and ready for the opening, we’ve got an interview with founder and pitmaster, John Stage. In the meantime you can check out their Newark (now open), Syracuse, Troy, Rochester, or Harlem joints. Without further ado, John Stage…

Dinosaur Bar-B-Q Ribs (press photo)

OmNomCT: Everyone has their own opinion on what makes good BBQ. What’s yours?

John Stage: Good BBQ is the right balance of smoke, spice, and sauce. Most importantly, the succulence of the meat is the star of the show.

OmNomCT: Dinosaur Bar-b-que went from a BBQ slinging truck to a Syracuse institution of meatiness. What made Dinosaur Bar-b-que so popular and the go-to spot for BBQ?

John Stage: I’m a self-taught chef who’s let my experiences—from my Italian-American upbringing, to my travels to Miami and love of Cuban food, to my training under a Japanese chef—inform the menu at Dinosaur Bar-B-Que. The early days of Dino, which were spent traveling and cooking up and down the East Coast, brought my cuisine to life in a way that respectfully blends regional lines of barbecue. Further, the Syracuse location gained fast popularity because of its unique, festive atmosphere, live music scene and motorcycle vibe, indicative of my love of traveling by bike on the open road. All of these aspects come together at Dinosaur Bar-B-Que, making it stand apart from other barbecue joints. The restaurant offers a story, an experience, a night out, and delicious, unparalleled barbecue, all of which have built its reputation.

OmNomCT: Are there unique aspects to each of your places? What will make Stamford stand out from your other Dinosaur Bar-b-que spots?

John Stage: There are no two Dinos that look the same, the uniqueness of the Stamford building and the design that’s evolving will add to that. We are also putting in a wood grill in addition to the 3 smokers, so I’m very excited about some new recipes to complement the grill.

OmNomCT: How would you describe Dinosaur Bar-b-que in 140 characters or less?

John Stage: A soulful restaurant that offers delicious, authentic barbecue in a relaxed, fun atmosphere infused with great music and biker culture.

Yumminess of Dinosaur Bar-b-que, photo by Daniel Krieger

OmNomCT: If zombies were invading Stamford and the customers at Dino Bar-b-que had enough time for one last dish, what do you think should be their final meal from you?

John Stage: That’s easy, they should get the sampler plate of ribs, brisket, pulled pork, and our homemade sausage. Hit that with our mac and cheese and all will be right in Zombieland.

Well that it’s folks! We’re even more excited now after hearing about John’s culinary training – and the fact that he justified our Zombie question with a perfect answer! How could you not love that? Stay tuned for more meaty goodness as we get closer to the grand opening.


Exclusive interview with Dinosaur Bar-b-que pitmaster extraordinaire, John Stage!

Are you a BBQaholic? Well, you still have plenty of time to work on that and become one. Just imagine…around this time next year, the fall of 2012, you could be down by the water in Stamford, munchin’ on some smoky, succulent ribs at Dinosaur Bar-b-que — see our announcement here . To get you all psyched up and ready for the opening, we’ve got an interview with founder and pitmaster, John Stage. In the meantime you can check out their Newark (now open), Syracuse, Troy, Rochester, or Harlem joints. Without further ado, John Stage…

Dinosaur Bar-B-Q Ribs (press photo)

OmNomCT: Everyone has their own opinion on what makes good BBQ. What’s yours?

John Stage: Good BBQ is the right balance of smoke, spice, and sauce. Most importantly, the succulence of the meat is the star of the show.

OmNomCT: Dinosaur Bar-b-que went from a BBQ slinging truck to a Syracuse institution of meatiness. What made Dinosaur Bar-b-que so popular and the go-to spot for BBQ?

John Stage: I’m a self-taught chef who’s let my experiences—from my Italian-American upbringing, to my travels to Miami and love of Cuban food, to my training under a Japanese chef—inform the menu at Dinosaur Bar-B-Que. The early days of Dino, which were spent traveling and cooking up and down the East Coast, brought my cuisine to life in a way that respectfully blends regional lines of barbecue. Further, the Syracuse location gained fast popularity because of its unique, festive atmosphere, live music scene and motorcycle vibe, indicative of my love of traveling by bike on the open road. All of these aspects come together at Dinosaur Bar-B-Que, making it stand apart from other barbecue joints. The restaurant offers a story, an experience, a night out, and delicious, unparalleled barbecue, all of which have built its reputation.

OmNomCT: Are there unique aspects to each of your places? What will make Stamford stand out from your other Dinosaur Bar-b-que spots?

John Stage: There are no two Dinos that look the same, the uniqueness of the Stamford building and the design that’s evolving will add to that. We are also putting in a wood grill in addition to the 3 smokers, so I’m very excited about some new recipes to complement the grill.

OmNomCT: How would you describe Dinosaur Bar-b-que in 140 characters or less?

John Stage: A soulful restaurant that offers delicious, authentic barbecue in a relaxed, fun atmosphere infused with great music and biker culture.

Yumminess of Dinosaur Bar-b-que, photo by Daniel Krieger

OmNomCT: If zombies were invading Stamford and the customers at Dino Bar-b-que had enough time for one last dish, what do you think should be their final meal from you?

John Stage: That’s easy, they should get the sampler plate of ribs, brisket, pulled pork, and our homemade sausage. Hit that with our mac and cheese and all will be right in Zombieland.

Well that it’s folks! We’re even more excited now after hearing about John’s culinary training – and the fact that he justified our Zombie question with a perfect answer! How could you not love that? Stay tuned for more meaty goodness as we get closer to the grand opening.


Exclusive interview with Dinosaur Bar-b-que pitmaster extraordinaire, John Stage!

Are you a BBQaholic? Well, you still have plenty of time to work on that and become one. Just imagine…around this time next year, the fall of 2012, you could be down by the water in Stamford, munchin’ on some smoky, succulent ribs at Dinosaur Bar-b-que — see our announcement here . To get you all psyched up and ready for the opening, we’ve got an interview with founder and pitmaster, John Stage. In the meantime you can check out their Newark (now open), Syracuse, Troy, Rochester, or Harlem joints. Without further ado, John Stage…

Dinosaur Bar-B-Q Ribs (press photo)

OmNomCT: Everyone has their own opinion on what makes good BBQ. What’s yours?

John Stage: Good BBQ is the right balance of smoke, spice, and sauce. Most importantly, the succulence of the meat is the star of the show.

OmNomCT: Dinosaur Bar-b-que went from a BBQ slinging truck to a Syracuse institution of meatiness. What made Dinosaur Bar-b-que so popular and the go-to spot for BBQ?

John Stage: I’m a self-taught chef who’s let my experiences—from my Italian-American upbringing, to my travels to Miami and love of Cuban food, to my training under a Japanese chef—inform the menu at Dinosaur Bar-B-Que. The early days of Dino, which were spent traveling and cooking up and down the East Coast, brought my cuisine to life in a way that respectfully blends regional lines of barbecue. Further, the Syracuse location gained fast popularity because of its unique, festive atmosphere, live music scene and motorcycle vibe, indicative of my love of traveling by bike on the open road. All of these aspects come together at Dinosaur Bar-B-Que, making it stand apart from other barbecue joints. The restaurant offers a story, an experience, a night out, and delicious, unparalleled barbecue, all of which have built its reputation.

OmNomCT: Are there unique aspects to each of your places? What will make Stamford stand out from your other Dinosaur Bar-b-que spots?

John Stage: There are no two Dinos that look the same, the uniqueness of the Stamford building and the design that’s evolving will add to that. We are also putting in a wood grill in addition to the 3 smokers, so I’m very excited about some new recipes to complement the grill.

OmNomCT: How would you describe Dinosaur Bar-b-que in 140 characters or less?

John Stage: A soulful restaurant that offers delicious, authentic barbecue in a relaxed, fun atmosphere infused with great music and biker culture.

Yumminess of Dinosaur Bar-b-que, photo by Daniel Krieger

OmNomCT: If zombies were invading Stamford and the customers at Dino Bar-b-que had enough time for one last dish, what do you think should be their final meal from you?

John Stage: That’s easy, they should get the sampler plate of ribs, brisket, pulled pork, and our homemade sausage. Hit that with our mac and cheese and all will be right in Zombieland.

Well that it’s folks! We’re even more excited now after hearing about John’s culinary training – and the fact that he justified our Zombie question with a perfect answer! How could you not love that? Stay tuned for more meaty goodness as we get closer to the grand opening.


Exclusive interview with Dinosaur Bar-b-que pitmaster extraordinaire, John Stage!

Are you a BBQaholic? Well, you still have plenty of time to work on that and become one. Just imagine…around this time next year, the fall of 2012, you could be down by the water in Stamford, munchin’ on some smoky, succulent ribs at Dinosaur Bar-b-que — see our announcement here . To get you all psyched up and ready for the opening, we’ve got an interview with founder and pitmaster, John Stage. In the meantime you can check out their Newark (now open), Syracuse, Troy, Rochester, or Harlem joints. Without further ado, John Stage…

Dinosaur Bar-B-Q Ribs (press photo)

OmNomCT: Everyone has their own opinion on what makes good BBQ. What’s yours?

John Stage: Good BBQ is the right balance of smoke, spice, and sauce. Most importantly, the succulence of the meat is the star of the show.

OmNomCT: Dinosaur Bar-b-que went from a BBQ slinging truck to a Syracuse institution of meatiness. What made Dinosaur Bar-b-que so popular and the go-to spot for BBQ?

John Stage: I’m a self-taught chef who’s let my experiences—from my Italian-American upbringing, to my travels to Miami and love of Cuban food, to my training under a Japanese chef—inform the menu at Dinosaur Bar-B-Que. The early days of Dino, which were spent traveling and cooking up and down the East Coast, brought my cuisine to life in a way that respectfully blends regional lines of barbecue. Further, the Syracuse location gained fast popularity because of its unique, festive atmosphere, live music scene and motorcycle vibe, indicative of my love of traveling by bike on the open road. All of these aspects come together at Dinosaur Bar-B-Que, making it stand apart from other barbecue joints. The restaurant offers a story, an experience, a night out, and delicious, unparalleled barbecue, all of which have built its reputation.

OmNomCT: Are there unique aspects to each of your places? What will make Stamford stand out from your other Dinosaur Bar-b-que spots?

John Stage: There are no two Dinos that look the same, the uniqueness of the Stamford building and the design that’s evolving will add to that. We are also putting in a wood grill in addition to the 3 smokers, so I’m very excited about some new recipes to complement the grill.

OmNomCT: How would you describe Dinosaur Bar-b-que in 140 characters or less?

John Stage: A soulful restaurant that offers delicious, authentic barbecue in a relaxed, fun atmosphere infused with great music and biker culture.

Yumminess of Dinosaur Bar-b-que, photo by Daniel Krieger

OmNomCT: If zombies were invading Stamford and the customers at Dino Bar-b-que had enough time for one last dish, what do you think should be their final meal from you?

John Stage: That’s easy, they should get the sampler plate of ribs, brisket, pulled pork, and our homemade sausage. Hit that with our mac and cheese and all will be right in Zombieland.

Well that it’s folks! We’re even more excited now after hearing about John’s culinary training – and the fact that he justified our Zombie question with a perfect answer! How could you not love that? Stay tuned for more meaty goodness as we get closer to the grand opening.


Watch the video: A Shift With Clyde Green, Pitmaster at Dinosaur Bar-B-Que (May 2022).