Tri-tip roast, the bottom half of the sirloin, is the signature dish here, little known in this region but huge out West. The secret is slow-roasting for 16 hours and then cooking over an oak-wood fire with just the slightest hint of mesquite, for eat-with-a-fork barbecue that’s tender but not fatty (like brisket). Also try the Asian-style slaw: peanut coleslaw, made with Italian dressing and peanuts instead of mayo for a lighter touch. For dessert, go for the Oreo ice cream ball and roll yourself home!
If you go…
Fireside BBQ & Grill
1920 Salt Point Tpke., Salt Point
845-266-3440; www.firesidebbqgrill.com
