BBQ in the Catskills

Above: Brisket, pulled pork, chicken and ribs at Catskill Mtn. BBQ in Grand Gorge. Photo by Julia Reischel.

Barbecue fans will drive long distances for their fix of smoked pork belly and brisket. Here’s where to get barbecue in the Catskills. 

The Tannersville version of AMERICAN GLORY BBQ (6033 Main St., Tannersville. 518-822-1234. opened in August 2014, serving North Carolina-style pulled pork, brisket (chopped or sliced Texas style) and St. Louis-style ribs, all smoked over maple wood for hours.

Above: Ribs at American Glory BBQ in Tannersville. Photo courtesy of American Glory BBQ. 

At HICKORY BARBECUE AND SMOKEHOUSE (743 Route 28, Kingston. 845-338-2424., barbecue favorites like brisket, pulled pork and ribs share plates with inventive sides like corn spoon bread pudding and a "braised green of the day.”

The father-and-son team at CATSKILL MTN. BBQ (37232 Route 23 and 30, Grand Gorge. 607-588-4000. roasts whole pigs, scores of chickens and racks of ribs St. Louis-style at area events and serve smaller portions in their Grand Gorge home base.

Above: 'Cue BBQ's little red shack and outdoor patio. Photo by Julia Reischel.

Culinary Institute of America grad Mike Solyn and his partner Caitlan Grady make their own bacon, sausages, corned beef, pastrami and delicious brisket at the STAMFORD SMOKEHOUSE (103 Main St., Stamford. 607-652-2333. (Editor's note: The Stamford Smokehouse's retail operation has been closed for several months for renovations. The owners say that they plan to re-open their store in the fall, but call before you go, just in case.)

Three generations of Brooks have run BROOKS' HOUSE OF BAR-B-Q (5560 Route 7, Oneonta, 607-432-1782. since 1961, specializing in locally raised chicken, pulled pork and ribs.

The staff at ’CUE BBQ (136 Partition St., Saugerties. 845-246-4283. make pulled pork, smoky chicken, barbecue ribs and brisket from scratch daily.

BIG KEV’S BBQ (390 Royce Road, Kauneonga. 845-798-7395. offers pulled pork, beef brisket, ribs and brined chicken, all cooked low and slow over a wood fire.

This article originally appeared in the print version of the 2015 Catskills Food Guide, our annual publication covering food and farms in the Catskills. The Catskills Food Guide is distributed across the Catskills region and at select locations in the NYC metropolitan area. Find a copy near you here.