BBQ at Legal Beans!

[porkchopsoda]

With all the buzz about this place, its hard to imagine that they are loosing money.  Anyone been there during peek hours..how are they doing?

[bdlaw]

Wait so it still costs more and you get less food now?



I mean I wish these guys well and all and I hope they're still doing business by the time I can finally make it over there and try it out but c'mon guys, PR is important.

[MCA™]

Another revised menu, with a new sammich (smoked portobello), new hours (closed Mondays) and other adjustments (rib and chicken platters now come with 1 side instead of 2).



Barbecue at Legal Beans
2 Division Street
Jersey City, NJ
201-216-0050
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[Darna]

We just ate our leftovers from the BBQ place and I am stuffed and happy right now.  We had the espresso rubbed ribs (rendered fat making the meat all succulent and gooey) and the lechon, with crispy skin and tender meat.  Oh, and although we only ordered and paid for one pound of the lechon, she gave us two!  We also ordered brisket (not my idea), and I agree, it was nothing to write home about.  But then again, I have never been a fan of the smoked brisket, so I might not be the best judge.  

Corybraiterman's right--the cornbread is excellent.  I have a feeling I will gain a few pounds this summer.  

[corybraiterman]

Same thing I said over on list. I wasn't terribly impressed with my food. Picking whole peppercorns out of my pulled pork isn't my idea of a good time. Food was kind of dry and didn't have sauces on the side. Good cornbread, tho.

[jc_insomniac]

Didn't get to try the lechon, but when I spoke with one of the guys working there, learned that they make Cebu lechon (lemongrass is the key to Cebu lechon). Yippie!

I tried the brisket over the weekend and wasn't blown away. My order was cold and bordering on dry, but I'm hoping I just had a bad serving, and will try it (and other cuts/meats) again this week.

Not sure. However, since Mimi mentioned they will be making sikwati soon, as well some Cebu-style smoked fish, I'd say the lechon is also Cebuano.

In non-Pinoy food news, I'm happy to report the smoked chicken is delicious – firm and meaty yet juicy, and the dry rub is lip-smacking.

Hey Darna/MCA,

Do you know if they make Cebu or Manila Lechon? In their original (Grand St) location, they (used to?) make sikwati, which is Cebuano hot chocolate, and this makes me wonder (HOPE, actually) that they make Cebu lechon.

We got a full order of espresso rubbed ribs for $18 and it was really good. The meat was tender and flavorful, and there was plenty of it.  There were two of us, and we have enough leftover for dinner tomorrow night.  As we were waiting for the ribs, we chatted with Larry the BBQ guy, and the owner, Chris.  They were both so nice and incredibly enthusiastic about the food they make.  I hope this place stays around for a while!  

[redmonster]

First, I'm glad that you feel so passionate about this topic that you joined the site and posted about it. The prices are not outrageous but they a bit on the high side and on par with some of Manhattan's better BBQ restaurants, and that seems a bit much for a BBQ shack with no seating in Jersey City. Plus the bait and switch pricing kind of leaves a bad taste in the mouth.

Anyone has a right to complain about the food or the prices or whatever they want. Just because they are willing to start a business downtown doesn't mean everyone has to shut up, support them and hope they prosper. Several businesses have tried the "they'll pay anything for our products" approach here and failed. I won't bother listing them all out.

I have followed the list for a while, this made me want to comment.  I am quite passionate about supporting this as I feel as though it is the kind of thing that this town needs.  But then again, I am from the south so I have a certain love for the "Q."  Of course people have a right to complain about the prices, and I am not a rich person.  What it seems to me when I talked to the owners that it was late to open because the smoker took a long time to get there.  I think they rushed the menu and didn't calculate right.  They have only been open for a week.  With the prices, BBQ when done right and from scratch is very labor intensive.  The operation does seem a bit disorganized and I hope they get it all figured out soon.  They do seem to have the meat down pat.

[RB]

Holy drama queens!  I think the prices are fair for the quality they are presenting.  I have eaten there twice and have been very happy and impressed both times.  I think it is better than most of the BBQ in the city.  The chopped beef sandwich which was recommended to my by the pitmaster was amazing.  The coleslaw and the potato salad kind of sucked, but in a way that I felt I was at a family reunion, very homey.  I loved the sweet potatoes and the cornbread.  The brisket is what kept me coming back for more.....so f'ing good!!!!!  keep it up and let;s support the good things coming into our city from honest people rather than just trying to tear it down and then complain about how there is nothing good here.........

First, I'm glad that you feel so passionate about this topic that you joined the site and posted about it. The prices are not outrageous but they a bit on the high side and on par with some of Manhattan's better BBQ restaurants, and that seems a bit much for a BBQ shack with no seating in Jersey City. Plus the bait and switch pricing kind of leaves a bad taste in the mouth.

Anyone has a right to complain about the food or the prices or whatever they want. Just because they are willing to start a business downtown doesn't mean everyone has to shut up, support them and hope they prosper. Several businesses have tried the "they'll pay anything for our products" approach here and failed. I won't bother listing them all out.

[bdlaw]

[Pinky]

Holy drama queens!  I think the prices are fair for the quality they are presenting.  I have eaten there twice and have been very happy and impressed both times.  I think it is better than most of the BBQ in the city.  The chopped beef sandwich which was recommended to my by the pitmaster was amazing.  The coleslaw and the potato salad kind of sucked, but in a way that I felt I was at a family reunion, very homey.  I loved the sweet potatoes and the cornbread.  The brisket is what kept me coming back for more.....so f'ing good!!!!!  keep it up and let;s support the good things coming into our city from honest people rather than just trying to tear it down and then complain about how there is nothing good here.........

Reading comprehension is not one of your stronger points.

[redmonster]

Holy drama queens!  I think the prices are fair for the quality they are presenting.  I have eaten there twice and have been very happy and impressed both times.  I think it is better than most of the BBQ in the city.  The chopped beef sandwich which was recommended to my by the pitmaster was amazing.  The coleslaw and the potato salad kind of sucked, but in a way that I felt I was at a family reunion, very homey.  I loved the sweet potatoes and the cornbread.  The brisket is what kept me coming back for more.....so f'ing good!!!!!  keep it up and let;s support the good things coming into our city from honest people rather than just trying to tear it down and then complain about how there is nothing good here.........

[fasteddie]

How much extra do they charge you to sit on the curb on Newark Ave. to eat your food? 

[Pinky]

I'm a bit disappointed in this sudden price increase. Unless they made the servings larger this is a major turn off.  :2thumbsdown:

The sides went up $2.
The sandwich also went up as well as all the platters.

[Pinky]

Holy price increase............

[RB]

A bit on the pricey side but I'm eager to try it out nonetheless.

[MCA™]

Looks like they revised the menu to include prices, some of which have been raised since the opening (e.g., full order of ribs was $18, now $22; but the whole chicken was $15, now $12).



Barbecue at Legal Beans
2 Division Street
Jersey City, NJ
201-216-0050
Map it
Facebook

[skwirrlking]

[Olewnick]

ok. Just finished off a platter of espresso-rubbed ribs and spicy sweet potato. I'm sold. And getting fatter. Totally scrumptious, spicy, coffee-y.

Great stuff, so happy they're here. They're preparing outdoor seating in their backyard as well!

go! support!

[MCA™]

Not sure. However, since Mimi mentioned they will be making sikwati soon, as well some Cebu-style smoked fish, I'd say the lechon is also Cebuano.

In non-Pinoy food news, I'm happy to report the smoked chicken is delicious – firm and meaty yet juicy, and the dry rub is lip-smacking.

Hey Darna/MCA,

Do you know if they make Cebu or Manila Lechon? In their original (Grand St) location, they (used to?) make sikwati, which is Cebuano hot chocolate, and this makes me wonder (HOPE, actually) that they make Cebu lechon.

We got a full order of espresso rubbed ribs for $18 and it was really good. The meat was tender and flavorful, and there was plenty of it.  There were two of us, and we have enough leftover for dinner tomorrow night.  As we were waiting for the ribs, we chatted with Larry the BBQ guy, and the owner, Chris.  They were both so nice and incredibly enthusiastic about the food they make.  I hope this place stays around for a while!  

[Frank M]

We stopped ..........

I no longer have a yard and a Big Green Egg at my disposal so when I have to "settle" for ........

.......Good stuff, check it out!

good to see another BGE enthusiast, but that must be rough. couldn't imagine going eggless.

Yep, I miss it.  I took every advantage of that thing when I had the opportunity.  Consider yourself lucky!

[jc_insomniac]

Hey Darna/MCA,

Do you know if they make Cebu or Manila Lechon? In their original (Grand St) location, they (used to?) make sikwati, which is Cebuano hot chocolate, and this makes me wonder (HOPE, actually) that they make Cebu lechon.

We got a full order of espresso rubbed ribs for $18 and it was really good. The meat was tender and flavorful, and there was plenty of it.  There were two of us, and we have enough leftover for dinner tomorrow night.  As we were waiting for the ribs, we chatted with Larry the BBQ guy, and the owner, Chris.  They were both so nice and incredibly enthusiastic about the food they make.  I hope this place stays around for a while!  

[Pinky]

We stopped ..........

I no longer have a yard and a Big Green Egg at my disposal so when I have to "settle" for ........

.......Good stuff, check it out!

good to see another BGE enthusiast, but that must be rough. couldn't imagine going eggless.

[skwirrlking]

We stopped ..........

I no longer have a yard and a Big Green Egg at my disposal so when I have to "settle" for ........

.......Good stuff, check it out!

good to see another BGE enthusiast, but that must be rough. couldn't imagine going eggless.

[Frank M]

We stopped in on Sunday and wanted to try everything, so they hooked us up with a sampler of ribs, brisket, pulled pork, lechon asado, and a few sides to go.  For a reasonable $35 it fed three hungry people, with some leftovers to spare. 

Everything was well-prepared and delicious, with the crispy skin of the lechon being a particular highlight as it was thinner and tastier than the skin of larger roasted pigs I've eaten before.  I don't want to get into a "the ribs were like this, the brisket was like that, the pulled pork was--" description because the place just opened and I've only made one visit.  I'll give my opinions time.  What matters most is that it was proper barbecue.  Thumbs up!

I no longer have a yard and a Big Green Egg at my disposal so when I have to "settle" for Other People's Barbecue, it can sometimes be disappointing.  That certainly wasn't the case here and I'll be making several repeat trips to this place throughout the summer.  It'll be strange to walk past Nha Trang, though. 

Unlike Dragonaut I'm actually used to people being nice (probably because I've never worked in the restaurant business and dealt with customers) and these guys were no exception.  I got a quick tour of the small kitchen to check out the smoker: it's brand new, very shiny, and I really want one of my own.  It uses a smoke recirculation system that really lays a nice bark on the meat, and a peek at the thermometer confirmed they're not rushing anything. 

Good stuff, check it out!

[CeeDub]

I would just like to take this moment to recognize all of us troglydytes who have eaten here, long before the one named Kindelin.  That is all.