dining out
Straight
from the
Smoker
Red, White & Que sets
an All-American table
WRITTEN BY JOYCE VENEZIA SUSS
PHOTOGRAPHY BY
ANNE-MARIE CARUSO
T
ake a lesson from the
early bird if you want
access to the entire
menu of traditional
Southern barbecue at
Red, White & Que.
Guests wait in line to place their
orders at an efficiently run to-go
counter, as Bruce Springsteen, Bob
Dylan and the like play in the back-
ground. Those who choose to dine in
sit at communal wood picnic tables,
using their hands or plastic utensils
to devour food served on metal trays
lined with brown butcher paper.
Much of the “Que” experience
involves sampling a good variety of
barbecue sauces served in plastic
squeeze bottles, with names written
on pieces of masking tape. Some
may be a bit unusual to New Jersey
palates, like tangy Alabama white
with a mayonnaise base, and mustard
vinegar sauce.
Sandwiches are hearty, and require
two hands to hold the bounty of
meat inside the round Kaiser roll.
Thick slices of Texas-style brisket
(also available chopped) had a good
layer of “bark,” the crusty outside
layer of meat that comes from smoke,
fat and caramelized spices. You can
also order brisket by the pound (or
a quarter or half pound). Also avail-
46
SPRING 2018 WAYNE MAGAZINE
ST. LOUIS CUT RIBS
able are tender
experimented
Carolina pulled
with dollops
Wayne
pork, and St.
of each sauce
Louis cut ribs.
on my tray,
The ribs were
narrowing my
cooked proper- 140 HAMBURG TURNPIKE, (973) 782-4356
favorites to
ly, and came off REDWHITEANDQUESMOKESHACK.COM
the Devil Dog
the bone with a
(piquant, but
gentle tug.
not blister-
Buffalo wings were delectably
ingly hot), and the Pepper Espresso, a
smoky, and a bit misnamed. They’re
complex blend of spice and smoke.
not served drenched in bright red,
A selection of homemade sides can
buttery sauce; instead, you can douse
serve as either starters or accompa-
them in one of the house sauces. I
niments. Some are zesty, like fried
RED, WHITE & QUE
SMOKEHOUSE