Welcome to Buccaneer Bay BBQ where we serve New Jerseys finest BBQ, Ice
Creams and Deserts. The décor both inside and out, is distinctly Pirate
themed, which children of all ages love. Whether you order take-out, or dine
in with us, you will want to keep coming back for more. We are open for
lunch and dinner and no reservations are needed. You may bring your own rum!
Buccaneer Bay is a family owned, and operated, neighborhood restaurant. We
believe in serving our guests, only the highest quality BBQ, and deserts.
Our legendary, slow cooked, smoked BBQ, is prepared from the freshest meats
and ingredients using family-kept recipes handed down for generations. We
believe that the best form of advertising is treating our customer's right.
Our philosophy had always been “family first”, and providing our customers
“value for money”.
We start off marinating our meats with a secret “dry-rub” prepared from
carefully selected herbs and spices. During a slow cooking process, that
takes several hours, we add our BBQ sauces along the way, eventually
culminating in that “tender, juicy, falling off the bone ” result, our
guests can't get enough of!
“The secret's in the sauce” is what you've heard many times. Nowhere is that
more true than at Buccaneer Bay BBQ. Our sauces are laced with Bourbon which
gives our “Que”, that delicious, extra kick! The hint of smoke you will
experience from our BBQ is what separates us from our competition. The smoke
is obtained from a combination of oak, apple, hickory and mesquite wood that
Did you know there we did not just stumble upon our name?
There exists a strong connection between the words Buccaneer and Barbecue…
The word Barbecue is first thought to have been used in the English language
in 1697 by the British buccaneer William Dampier in Haiti . The word
'barbecue' is a derived from the West Indian term 'barbacoa,' which denotes
a method of slow-cooking meat over hot coals. Others claim that 'barbecue'
actually comes from the French phrase 'barbe a queue', meaning 'from head to
tail.' Proponents of this theory point to the whole-hog cooking method
espoused by some barbecue chefs. The most convincing explanation is that,
the method of roasting meat over powdery coals, was picked up from
indigenous peoples in the colonial period, and that 'barbacoa' became
'barbecue' in the lexicon of early settlers.
The related term buccaneer is derived from the Arawak word buccan , a wooden
frame for smoking meat, hence the French word boucane and the name boucanier
for hunters who used such frames to smoke meat from feral cattle and pigs on
Hispaniola (now Haiti and the Dominican Republic ). English colonists
anglicized the word boucanier to buccaneer.
In the southern United States , barbecue initially revolved around the
cooking of pork. Native Americans first introduced the early Spanish
settlers to the concept of true slow cooking with smoke. The Spanish
colonists came to South Carolina in the early 16th century and settled at
Santa Elena. It was in that early American colony that Europeans first
learned to prepare and to eat "real" barbecue. So, people were eating
barbecue in South Carolina even before that name had been applied to the
area by the English.
In Cajun culture, the effort of capturing, slaughtering and cooking a wild
boar or pig became a time for celebration where the entire village or
neighborhood would be invited to share in the largesse. Cajuns called these
celebrations were called “boucheries”. Americans sometimes referred to them
as ‘pig-pickins'. Ultimately, the traditional Southern barbecue grew out of
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