Location: Six throughout New York .
Hatched as a mobile concession in 1983, Dinosaur Bar-B-Que grew into a quick-service joint in Syracuse, N.Y., and evolved into the seven-outpost barbecue haven that it is today, with locations in New York and New Jersey.
True to its roots as a biker joint where motorcyclists could fill up their bellies for the road, the tasty pit stop continues to be a welcome respite where anyone can unwind with a plate of comfort food.
Fried green tomatoes are one of Dinosaur’s signature appetizers, leading the way for a lineup of nationally acclaimed barbecue, including pit-smoked brisket, chicken, fall-off-the-bone ribs and juicy pulled pork accompanied by great sides and sauces.
Fried Green Tomatoes
- 4 green tomatoes
- Cajun seasoning
- 2 eggs
- Pinch plus 2 teaspoons black pepper
- 4 cups panko breadcrumbs
- 4 teaspoons kosher salt
- ½ teaspoon cayenne pepper
- ½ cup vegetable oil, plus more as needed
Pecorino-Romano cheese, grated and ranch dressing, for serving.
Core the tomatoes and cut off the ends. Slice them into ¼ rounds and dry between several layers of paper towels to get rid of the excess moisture. Sprinkle lightly with Cajun seasoning on both sides.
Whisk together the eggs and a pinch of black pepper in a shallow bowl. In another shallow bowl or plate, combine the panko breadcrumbs, salt, cayenne pepper and the remaining 2 teaspoons of black pepper. Dip the tomato slices in the egg mixture and then in the breadcrumbs, pressing to coat well on both sides and around the edges. Lift the coated pieces onto a rack set over a baking sheet. Pop them in the fridge for a half-hour to set the crumbs.
Grab a heavy 12-inch skillet and heat the oil over medium heat. When the oil is hot, slide in a few tomatoes without crowding the pan. They should sizzle and bubble around the edges. Cook for 2-3 minutes on each side until brown. Take them out of the pan, then add a bit more oil and get it hot before starting a second batch.
Drain the fried tomato slices on paper towels. Arrange them around the outside edge of a plate, sprinkle with grated pecorino Romano cheese and serve with ranch dressing for dipping.