These 24 great N.J. BBQ joints are open now for takeout

Takeout has been the go-to for dining during the pandemic and hundreds of N.J. restaurants have remained open for pickup and delivery.

Saturday is National Barbecue Day, which honors one of my three desert island foods (along with doughnuts and wings). Back in 2015 I proclaimed that New Jersey is a barbecue wasteland. The outlook has improved slightly since then; there’s great barbecue in New Jersey, you just have to know where to look.

Here’s my list of 24 great N.J. BBQ joints, all of which are open for takeout. This is Southern barbecue only, not Portuguese, Korean or any other kind.

The Real Deal BBQ, Clinton Township

A couple guys working inside a cramped trailer, with orders written down in a large notebook: That’s The Real Deal, on Route 31 North at Buffalo Hollow Road by Spruce Run Reservoir. They opened for the season on Thursday, just in time for National Barbecue Day. Look at that pulled pork sandwich in the photo. It just screams deliciousness. Tender, juicy, simply constructed, it’s the best pulled pork sandwich I’ve had in years. The brisket is equally good. And the cooked-just-right ribs are slathered in a vinegary sauce. This roadside trailer truly is the real deal.

Christine’s House of Kingfish, Shamong

“When Kingfish Cooks Everybody Eats'' reads the sign outside Christine’s House of Kingfish. The Kingfish was a late legendary pit master who ran an open-air BBQ stand on Route 40 for many years. He was the subject of a chapter, ''The King of Route 40,” in my first book, “Roadside New Jersey.” Christine’s House of Kingfish is named after his wife. Solid, honest BBQ here. The pulled pork and pulled chicken sandwiches, interestingly enough, are served in huge pitas. The half rack of ribs may be the biggest I’ve ever seen — 13 fat, meaty ribs with a strong, smoky flavor. They’re open Fridays, Saturdays and Sundays only, year-round.

Hambone Opera, Lawrenceville

A farmers market may be the last place you’d look for killer 'cue, but that’s where you’ll find Hambone Opera, wedged in among produce stands, butchers and bakers. Hambone Opera’s pulled pork — supremely succulent — is among the best I have sampled on my BBQ journeys, and the brisket oozed fatty goodness. Also love the spicy, vinegary BBQ sauce. The ribs are in the photo.

Macona, Collingswood

"We are bathing Macona in sanitzer and trying to feed the community,'' read a recent post on Macona’s Facebook page. The restaurant has provided free brown bag lunches to children in need in the past two months. And they have excellent barbecue, too. Owners Cory and Natalie Reuss met in Austin, and those Texans know a thing or two about barbecue. A smoker is stationed behind the restaurant, and the interior is enlivened by a wild, wooly mural — a cleaver-wielding chef chasing some not-so-merry little pigs, including one on a skateboard. The pulled pork and brisket sandwiches (photo) at Macona are loaded and luscious, the former topped with a standout picante slaw, the latter with more traditional coleslaw. The ribs are pleasantly charred.

KB’s BBQ Smokehouse, Irvington

I love the job titles at KB’s BBQ Smokehouse. Kyle Benson is Top Dawg, Pit & Grill Master. Blair Benson is Creator of Opportunities. Marcell Benson is Chief Brisket Inspector. DeNee Saunders is Chief Smile Officer. And so on. "Put Some South in Your Mouth'’ is the slogan at this family-owned business. Besides the ribs and brisket, one must-try is the Mexican street corn.

Offshore BBQ, Point Pleasant Beach

Offshore BBQ is the new kid on the barbecue block; the storefront opened last December (the owner operated a food truck before that). He sure loves smoking meat; besides pork, brisket and ribs, there’s smoked grilled cheese, smoked grilled cheese brisket, smoked grilled cheese smoked pork roll (yes, you read that right), smoked grilled cheese turkey, and, well, you get the idea. The brisket sandwich (photo) is loaded and lovely, fat slabs of juicy, pleasantly fatty meat swaddled inside Texas-type toast. The ribs rock — dry-rubbed, sauce on the side (wish every BBQ joint did this). The pulled pork sandwich is another winner — a truckload of juicy, tender meat. Don’t you dare leave without ordering the homemade coleslaw — tangy, vinegary. In a word, va-va-voom!

322 BBQ, Mullica Hill

″Avoid all the hysteria and lines, our butcher shop is stocked and loaded'' is the message at 322 BBQ’s web site. Although there’s also this message: "Please be advised Beef, Pork, and Chicken are in very short supply. We are trying to keep fully stocked but prices are going up.'' 322 BBQ is headquartered inside the old mill in Mullica Hill. Undecided what to order? Try the Big Momma combo; it includes a 1/3 rack of ribs, 1/3 pound pulled pork, 1/3 pound brisket and two sides. At $29.99, it may seem pricey, but this is quality 'cue.

Red White & Que, Kearny

Red White & Que was my best BBQ newcomer of 2016, a pint-sized place stashed on a largely residential street. At RWQ, takeout meats are securely wrapped in butcher paper, and the ribs deftly manage the high-wire act of tender, smoky and juicy. One must-try: the uber-thick, joltingly juicy brisket sandwich; it’s one of my favorite sandwiches of any kind in the past few years. "If you are planning a trip up to Kearny for your BBQ list this year, make sure to try the pickles!'' the restaurant tweeted me recently. “Naturally fermented half sour dills and spicy dills from our new company @ANOTHERMOTHERNJ We’re really excited about them!”

Big Harlie’s BBQ, Sayreville

"Follow the smoke'' is the slogan at Big Harlie’s. Good ribs and pulled pork at this cozy little BBQ joint, but the star here is the beef brisket burnt ends (photo): juicy, charred, fatty pieces of perfection.

Back Alley Barbecue, Pennsauken

Nothing warms my heart more than a smoker by the side of the road. One stands proudly outside Back Alley Barbecue. Owner Ron Jones ran a BBQ stand inside Columbus Farmers Market, relocating to Pennsauken last June. The menu is written in colorful chalk on the wall, and there’s a back dining room. The ribs are meaty, monstrous and marvelous, and the chicken and brisket sandwiches packed with meat. The sides are generous if not gigantic; try the mac-n-cheese and coleslaw. You won’t walk away hungry here.

Local Smoke BBQ, Neptune City

Local Smoke BBQ has donated 1,500-plus meals to local health care workers in the past two months. "Everyone at LSBBQ hopes you have a great shift today and that you go kick COVID-19’s butt!!!'' reads a post on the restaurant’s Facebook page. Local Smoke won the New Jersey State Barbecue Championship overall title in 2009, 2011 and 2013. Try the ribs, the terrific barbecue chicken, or chopped brisket. My favorite side: the fried mac-n-cheese bites. There are also locations in Cookstown, Red Bank and Seaside Heights; a Highlands location is on the horizon.

Lumpy’s BBQ, Clementon

I’m not sure I’d choose Lumpy’s as the name of my first restaurant, but the owners can call it anything they want as long as they keep cranking out top-notch ‘cue. The dry-rub ribs rock — the meat is tender, pinkish and juicy — and the sweet potatoes are highly recommended. On my next visit I want to try the Smokin’ Chili, with brisket, diced jalapenos, tomatoes, onions and kidney beans.

Back Bay BBQ, Egg Harbor Township

Back Bay is a back-road BBQ joint with a nice little outside patio. They expect to re-open Friday, May 15. Back Bay has maybe the best dry-rubbed ribs (photo) I’ve eaten in the past four, five years. Back Bay is not in Somers Point, as the website says, but in Egg Harbor Township.

More Than Q, Lambertville

Red White & Que won my best BBQ newcomer award for 2016; More Than Q earned that award for 2017. Pitmaster Matt Martin operated at the Stockton Farmers Market for four years. The cozy, inviting Lambertville location opened late 2016. The brisket sandwich at More Than Q — mine was topped with house pickles and sweet peppers — may have been the best sandwich I had in 2017. The ribs, fat and juicy, are pleasantly charred, and the only proof you’ll need that standout BBQ should not ever fall off the damn bone.

Henri’s Hotts Barbecue, Folsom

Maybe my most embarrassing food moment ever happened at Henri’s Hotts Barbecue, when I asked for all white meat on my whole fried chicken here. “Sir, there’s no such thing as all white meat on a whole chicken,” the owner said, harumphing. “When you find it, let me know.” My excuse: It was the end of a long day, and I had done a lot of eating and driving. Excellent ribs, the pulled pork is the real deal, and the sides may be the heftiest of any BBQ joint in the state. And that fried chicken is the best I’ve had in a long while.

Oink and Moo BBQ, Voorhees

Oink and Moo BBQ is one of the state’s best known food trucks, and they were voted the nation’s best food truck by the Daily Meal in 2016. They also have two storefronts — in Voorhees and Hampton, just north of Clinton. You won’t find regular-sized brisket and pulled pork sandwiches there, but you will find outstanding brisket and pork sliders (photo), loaded with meat, packed with flavor. The ribs are good, but they take a back seat to those sliders.

Fink’s BBQ Smokehouse, Dumont

Fink’s BBQ Smokehouse is a barbecue roadhouse with a kickin’ soundtrack and smoky, charred ribs, seasoned with sass. Check out the creative specials (wild boar chili, the Flying Pig Gumbo, etc.), the inventive sides (sticky pork and pinto beans, bourbon-glazed roots, spicy Southern greens) and killer desserts.

Jersey Shore BBQ, Belmar

In March, Doug Walsh, owner of Jersey Shore BBQ, launched the JSBBQ Hospital Workers Fundraiser, with the proceeds going to meals for doctors, nurses and other staff at Central Jersey hospitals. Walsh came by barbecue the roundabout way: he was doing tech consultant work in Texas when he "fell in love with the food — brisket, ribs, intense smoking.'' Back in Jersey, he started doing barbecue cookouts in his backyard. That led to catering, which led to the Belmar storefront. A second Jersey Shore BBQ location opened in 2017 in East Brunswick. I love the dry-rubbed ribs here. Super sides: the ranch beans and hand-cut fries. Don’t sleep on the wings, pleasingly plump, with their standout sauces.

Whole Hog Cafe, Medford

The owners of Whole Hog Cafe competed as the Southern Gentlemen’s Culinary Society before opening their first location, in Arkansas, in 2000. Skip the brisket and order the tender, meaty ribs. Good potato salad, and the BBQ sauces feature a range of spices, heat and personality. There is another location in Cherry Hill, which was closed for most of April but has re-opened.

Pulled Fork, Long Valley

Pulled Fork — cute name — opened last August in bucolic Long Valley. You can get brisket, ribs and pulled pork; fried chicken, fried sausage and fried bologna sandwiches, plus a Texas Reuben (chopped brisket, provolone, American cheese, homemade dressing and slaw) and the Texas Hold ‘Em (pork or brisket on Texas toast with melted pepper jack cheese and chipotle mustard). They didn’t have brisket or ribs when I stopped, but the pulled pork sandwich alone is enough to get them in this list. Seasoned with sass and spice, it’s a winner. Try the cornbread pudding, too.

Surf, Rumson

Rumson as a BBQ destination? You betcha. Surf, in the former Molly Maguire’s, opened about four years ago; it’s owned by Victor Rallo, who also owns Undici in Rumson and Birravino in Red Bank. At Surf, don’t even think about not ordering the mac-n-cheese; it oozes creamy goodness. The ribs are cooked a bit too much, but the pulled pork and brisket sandwiches are dynamite.

Bill’s BBQ Shack, Bayville

Bill’s BBQ Shack has gone through a legion of iterations. It was formerly C.B. Huntington’s, the Bayville Inn and a half dozen other places over the years. Bill’s includes a spacious bar/restaurant, outdoor bar, and an arcade and games for kids, Next door is Blackbeard’s Cave miniature golf. The brisket at Bill’s BBQ Shack was chopped into odd cube-like shapes when I stopped; when I picked up the sandwich, much of the meat tumbled out, which is never a good thing. Go instead with the coleslaw-topped pulled pork sandwich (photo). It’s a model of its kind, and huge; you’ll need two hands to handle this beast. Must-try side: the pit beans and Grandma Taylor’s potato salad.

TSTBBQ, Leonardo

"Texas style BBQ with a New Jersey attitude'' is the slogan at TSTBBQ, headquartered at Hole in One Miniature Golf on Route 36 eastbound. The golf course has been open 20-plus years; TSTBBQ the past four. The menu includes burgers, pulled pork sandwiches, ribs, bacon-wrapped onion "wrings'' and more. Good ribs, with tender, juicy meat, but the highlight here are the burnt ends, available weekends only.

Daddy Matty’s BBQ, Madison

“We’re still cooking!” is the message on Daddy Matty’s web site. Like many restaurants these days, it’s offering a limited menu. Daddy Matty is Matt James, who went from backyard barbecuing to opening his own storefront. “Daddy Matty doesn’t have to be your daddy for you to reap the BBQ benefits,” he says. The German potato salad — tangy and sharp and packed with attitude — is not available right now, but there is a Bulgarian feta, cucumber and tomato salad, which sounds super. The pulled pork was dried out when I stopped, but I dug the smoky/spicy BBQ sauce. The ribs (photo) are fat, tender and nicely seasoned.

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Peter Genovese may be reached at email@njadvancemedia.com.