Bring on the brisket: Randy's BBQ

Photographer: Renee Ellis

A barbecue spot with a Puerto Rican flair

 

Randy’s BBQ isn’t just your average smoked brisket joint. Owner Randy Estinal brings a variety of spices and marinades from his native Puerto Rico that will certainly get your taste buds all hot and bothered. And instead of the traditional barbecue sides – things like coleslaw and potato salad – you’ll find rice and beans.

“There are a lot of differences between Puerto Rican barbecue and American barbecue,” says employee Annie Polanco. “Randy uses a variety of spices that are very popular in his home country that aren’t used in American barbecue.”

“The spices really separate us from your average barbecue joint,” says Polanco. “It’s Randy’s way of bringing the Puerto Rican flair into the typical American barbecue.”

RandyBBQ0914edit_MALLIS021Estinal has been in the restaurant industry for 18 years and currently owns two restaurants in his native Puerto Rico. He got his York eatery off the ground in June.

One of the most popular dishes is the roast pork mofongo, which consists of fried green plantains mashed and mixed with garlic and served with pork and rice. Another is the monumental Tribeta sandwich, made with three different meats, including steak, chicken, pork, ham and pastrami.

Estinal prepares his selections of pork loin, ribs, chicken and other meats daily, first rubbing them with a special blend of spices and then slathering them with his house barbecue sauce.

But there’s more to this restaurant than just ribs. Randy’s BBQ isn’t just a barbecue spot – the eatery also serves as a bakery, offering a variety of homemade desserts, including flan, cheesecake and macaroons. Homemade bread is baked fresh every morning.

The sweet-and-spicy eatery seats over 90 and offers catering and special orders as well. Randy’s embraces a party atmosphere and has customers arriving at all hours of the day.

“We really try to provide all we can for the community,” says Polanco. “We stay pretty busy all day and night.”

Polanco says Estinal plans to experiment with other spice blends but will always gravitate to the= spices that give his food its signature Puerto Rican kick.

••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

• 1500 North George Street, York; 430-6889
• Sunday-Wednesday, 5 a.m.-10 p.m. and Thursday-Saturday, 5 a.m.-12 a.m.


 

  • Share on Tumblr
Posted in Dining Scene, Eat – York

Troy Diffenderfer is a freelance writer for Fly Magazine. He is a regular contributor for themusicpulse.net. To date, he is the only person to have served as a Fly Magazine editorial intern twice.

Close Comments

Leave a Reply

Your email address will not be published. Required fields are marked *