Business & Tech
Get the Hot Sauce Ready, Jersey: Bourbon BBQ is Back
After a devastating fire, the BBQ joint has returned
Northern barbecue aficionados won’t have to travel below the Mason-Dixon Line to dine on pulled pork, smoked brisket and hush puppies.
Bourbon BBQ is back in town.
The Mississippi Delta style barbecue restaurant owned by Fair Lawn couple Mike and Helen Feygin and their daughter Jessica .
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The Feygins owned the former Silver Oak American Bistro in Ridgewood and were exposed to barbecue by Kentucky native and Chef Gary Needham.
“We began offering fried chicken, ribs and pulled pork on the menu at Silver Oak but we decided we wanted to open a restaurant dedicated to barbecue cuisine,” said Mike.
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When Jessica saw that Clixes restaurant was for sale she encouraged her father to explore the site and the family soon opened Bourbon BBQ.
The newly renovated restaurant is eclectically decorated with original tin RC Cola signs, oil paintings from the Feygin family’s collection, pig collectibles and a framed certificate proclaiming Mike a Kentucky Colonel. “I received the honor and title of Colonel from the governor of Kentucky so I am known as Colonel Mike around here, “ laughed Mike.
A self-proclaimed foodie, Mike Feygin is passionate about educating customers on the nuances of barbecue.
“People think rib meat is supposed to fall off the bone and as a judge for both the Memphis Barbecue Association and the Kansas City Barbecue Society, I can tell you ribs that do that are disqualified,” said Mike Feygin.
Bourbon BBQ’s ribs are hand cut and are prepared in the dry rub method.
All meats are smoked on premises in the eight-foot smoker. Wood pellets made of oak, hickory and apple are used in the preparation of the pork, brisket and chicken.
”Customers become nervous when they see pink in their meat or chicken and think it is undercooked,” said Mike. “It’s called the smoke ring and it’s a sign of authentically smoked food.”
The brisket served at Bourbon BBQ is smoked for 24 hours and the chicken for six hours.
In charge of the kitchen is Wayne resident Tom Michalski.
“From our homemade macaroni and cheese to our hand cut French Fries we make all our dishes with fresh ingredients,” said Michalski, who added that the menu is constantly evolving. “We have added chipotle fried chicken, chicken soup and hot and sour which is fried pickles and fried jalapenos to the menu.”
On a recent night, customers were able to sample the new fried cornbread dessert, which had a root beer batter base and was rolled in cinnamon sugar.
Keith Yi of Hawthorne brought his family to Bourbon BBQ to dine on the ribs.
“I have eaten at barbecue restaurants in Manhattan and was happy to have one closer to home,” said Yi.
Wyckoff resident Bill Mayos is a fan of the pulled pork sandwich.
“I used Bourbon to cater an event at the Nyack Boat Club and the food and service was great,” said Mayos.
According to Jessica Feygin, the "Garbage Plate" — a dish for two featuring ribs, brisket, pulled pork, Texas smoked sausage, smokehouse beans, cole slaw, collard greens and corn bread — is the most popular entree.
An official grand opening is planned for January, and the restaurant offers home delivery, table service and take-out dining.
is located at the corner of Goffle Road and Ravine Avenue and is open seven days a week from 11:30 a.m. to 9:00 p.m.