In The Press

December 9, 2022 by SmokyRockBBQ

Hi – We’re the admissions team from the CIA we are here today at Smoky Rock restaurant to surprise a student who has applied to the CIA this is her parents restaurant and she’s working on the line right now getting ready for dinner service and we’re going to let her know surprise you’ve been accepted to the CIA come along with us as we surprise him as leaky [Music] hi there we should apply to The Culinary Institute of America well we are the admissions directors from the CIA and sorry to bother you while you’re working here on the line at your parents restaurant but let you know you have been accepted [Applause] videos congratulations okay yeah I’m very proud of her being accepted to the CIA such a prestigious school yeah she’s always so excited to be around people who do what I love to do every day yeah yeah so this is a very important time for our children that they are first generation students we want them to get the education that we didn’t get to be able to understand what we went through to build up our business and it enables her it gives her the tools to continue and you know move forward and we’re really happy because it is the best school for the line of work that we’re in we just surprised Vasiliki here in person to let her know she’s been accepted to the CIA we’re so excited now is the time to apply for fall of 2023. we are accepting applications and accepting students right now get your application in because you could be next!

December 5, 2022 by SmokyRockBBQ

Did The FBI Really Swarm Rhinebeck?

Well, sort of. Some of the cast from CBS’s hit television show FBI were in the Hudson Valley recently. Popular barbeque joint, Smoky Rock BBQ in Rhinebeck shared that 2 of the show’s stars had a hankerin’ for some New York BBQ.

What Was The FBI Cast Doing in the Hudson Valley?

We’re not too sure what Boyd and VanSanten were doing in the area, but they very well could have been filming scenes for the show in the area. FBI is one of the many shows that has been seen shooting in Westchester and parts of the Hudson Valley.

Or, and this is a complete stretch from my inner One Tree Hill fan, could have VanSanten been visiting fellow OTH star Hilarie Burton Morgan in Rhinebeck at Samuels Sweet Shop? Hey, stranger things have happened!

You can catch Boyd and VanSanten on CBS’s FBI Tuesdays at 8 pm.

September 9, 2020 by SmokyRockBBQ

Bill Cary, For the Poughkeepsie Journal

After many years of successfully helming Coco’s Italian restaurant in Hyde Park, Dimitris Psichas and his wife, Nike, decided to switch gears completely in 2014 and open a barbecue place of their own.

The old-fashioned wood-smoked barbecue had long been a backyard passion for Dimitris, a native of Greece, and he wanted to try his hand at it full time. In May 2014, the couple opened Smoky Rock BBQ in the heart of downtown Rhinebeck, with Dimitris as the full-time chef and pitmaster.

We stopped in for lunch on a recent weekday and were quite taken with the place – very good food, all made from scratch and sourced from Hudson Valley farms, in a nice relaxed setting.

*The 4 meat 4 side combo platter from Smoky Rock BBQ in Rhinebeck on September 8, 2020.*

“It’s all very authentic,” says Nike (pronounced “Nicky”), who works the front of the house as general manager (and bartender and hostess and server). “It’s all New York-style barbecue – we’re not Southern.”

“We created our own recipes and our own rubs,” she adds. “The ribs and brisket are our most popular items.”

And it’s very much a family affair, with all three of the Psichas children – Alex, Christiana, and Vasiliki — working in the restaurant.

In this age of Covid-19 and the preference for outdoor dining whenever possible, Smoky Rock is a smart choice, with seven tented tables on a large stone patio that’s surrounded by low stone walls with an attractive fountain in the middle. Each well-spaced rectangular table in the front patio had eight chairs, and you could easily squeeze in a couple more. There are six outdoor tables in the back yard.

In pre-pandemic times, they have room for 170 diners, with 100 of them at outside tables, Nike says. With Covid-19, that’s down to a total of about 120 now.

*Smoky Rock BBQ in Rhinebeck on September 8, 2020.*

The front patio is also pet friendly, with doggie bowls of water brought out by servers.

The menu is big and somewhat pricey, with lots of options for larger parties who are ordering a lot and sharing. Portions here are quite generous. We had enough lunch leftovers to almost make an entire dinner that night.

What they call their “signature meats” include two kinds of brisket, half and whole chickens, pulled pork and chicken, pork belly, and smoked turkey breast or Long Island duck. They average about one pound each and are served either a la carte or with two sides.

There are also wings, spare ribs, smoked baby back ribs, and beef ribs. The menu lists eight burgers along with a few Greek dishes, salads and sandwiches, and fish and chips.

There are no shortcuts in barbecuing here. The brisket, for example, is slow-smoked with a dry rub for 14 to 16 hours, and the pork belly is brined for two weeks.

Dimitris uses 19 different spices in his dry rubs, and four types of wood – cherry, hickory, apple, and maple – are used in various combinations, in two smokers, to get the flavors just right.

The 4 meat 4 side combo platter, Saint Louis style ribs, cornbread and beef ribs from Smoky Rock BBQ in Rhinebeck on September 8, 2020. — *The 4 meat 4 side combo platter, Saint Louis style ribs, cornbread, and beef ribs from Smoky Rock BBQ in Rhinebeck on September 8, 2020.*

We had Nike as our hostess and server and she could not have been nicer and more helpful about the menu. Our food came out from the kitchen very quickly.

What we tried

Starter soups: We were offered a complimentary cup of homemade soup to start things off. The soups on offer that day were a meaty and spicy gumbo and an equally good and smoky split pea soup. The soups could have been hotter, but they were both delicious.

Cheese Fritters: This appetizer consisted of four large round fried fritters loaded with fresh corn and a blend of four kinds of cheese and served with a smoky, not-too-hot roasted red pepper chipotle dipping sauce. Very nice, and really hot and crispy.

Smoked BBQ Sampler: We thought that this $22 sampler plate on the Starters menu offered the best way to get a feel for the menu and the different smoked meat options. The heaping plate – with triangles of flatbread on the bottom to soak up the juices – including hot and sweet sausages that were split and grilled, piles of pulled pork, and pulled barbecued chicken, melt-in-your-mouth brisket, and two tender, not-too-dry ribs. A total winner — even the pulled chicken, which is not normally something I would order. The pulled pork – a standard I use to judge most barbecue places – was particularly good. Their spicy homemade barbecue sauce, from a bottle on the table, was a good addition (though not really necessary because everything was well cooked and already juicy and flavorful).

Collard greens: There are a dozen side dishes on offer, including three coleslaws, regular or sweet potato fries, baked beans, dirty rice, and cornbread. We chose the small size ($4, or $7 for large) for both of the sides, and they were quite generous. The collards were vinegary and long-cooked but still bright and tasty, not at all swampy and dull like they can get after a long day on the stove.

Creamy macaroni and cheese: The pasta was hot and creamy and cheesy – good, not great, just what you’d expect in a barbecue joint.

*Saint Louis style ribs from Smoky Rock BBQ in Rhinebeck on September 8, 2020.*

Pies: The pies, like all of the desserts, come from a New York City bakery, and we tried the lemon meringue and the peanut butter ones. Both were standard fare, just what you might find in a Greek diner with an old-fashioned revolving refrigerator case. The peanut butter one, with a Graham cracker crust, layers of chocolate, and a creamy peanut butter filling, with a chocolate-caramel drizzle, was more interesting and the better of the two.

Drinks and dessert

There are usually eight craft beers on tap, for $5 or $6, along with a tasting flight of four seven-ounce beers that sounds like a real bargain at $12. There are 12 wines by the glass, priced from $8 to $11. The menu lists a dozen or so specialty drinks, for $12, and the bar offers more than 35 bourbons.

There are a dozen or so desserts on the menu, priced from $5 (brownie or rolled baklava) to $10 for the chocolate mousse bomb. Pies include Key lime and chocolate or banana cream, or you can get a slice of cake – carrot, chocolate layer, red velvet, or raspberry lemon.

Inside scoop

Bring your Tesla – there are three charging stations in the back parking lot. They have a very attractive menu of take-out packages (very popular in the pandemic, Nike says) and catered offerings. Law enforcement, firefighters, EMS, nurses, doctors, and veterans get a 10 percent discount (ID required). Look for their products at Taste NY stores.

What we will order next

One of the BBQ sandwiches (pulled pork, pork belly, brisket, smoked turkey, and house-made pastrami) or maybe a burger and a Greek salad, and definitely that flight of beers.

What’s nearby

The restaurant is in the heart of the village of Rhinebeck, with lots of shops and cafes nearby. Oblong Books & Music, at 6422 Montgomery St., and Hammertown, a furniture and home goods store at 6420 Montgomery St., are both worth a visit. The Sunday farmers market is quite popular.

411 on Smoky Rock BBQ

Cuisine: American barbecue, with a smattering of Greek dishes

Entrée price range: Signature meats (a la carte or with two sides), $15 to $28; ribs, $24 to $43; combo platters, $44 to $104; sandwiches and burgers, $14 to $20

Noise level: Moderate

Hours: 11 a.m. to 9 p.m. Mondays, Tuesdays and Thursdays to Saturdays; noon to 9 p.m. Sundays; closed Wednesdays; call to make reservations.

Go: 6367 Mill St., Rhinebeck, NY, 845-876-5232, smokyrockbbq.com

June 2, 2017 by SmokyRockBBQ

by Geoffrey Wilson, Poughkeepsie Journal writer
Published June 2, 2017

Father’s Day may not get quite the dining turnout of Mother’s Day, but that shouldn’t stop you from celebrating with great food.

With the grilling season underway, why not treat your dad to some of the best barbecue available throughout the Hudson Valley?

Smoky Rock BBQ in Rhinebeck, NY

While the restaurant looks more like your traditional Hudson Valley dining spot, Smoky Rock in Rhinebeck doesn’t hold back when it comes to flavor. The restaurant strives to offer both the hallmarks of barbecue and more experimental dishes that feel at home in the Valley.

Diners can opt for the traditional St. Louis smoked ribs or the roasted New York-style wet ribs. For something beyond your standard barbecue fare, get the Volcano Potatoes. This odd dish comes with three potato skins packed with mashed potatoes, pulled pork, pulled chicken, cheddar, and bacon, offering diners a little bit of everything in one dish.

Go: 6367 Mill St, Rhinebeck; 845-876-5232; smokyrockbbq.com.

May 1, 2016 by SmokyRockBBQ

Have you ever wondered where the delicious enticing smoky aroma wafting over the Village of Rhinebeck comes from?

Hey Hudson Valley – if you were to follow your nose, it would lead you right to Smoky Rock BBQ on Montgomery Street across from the Dutch Reformed Church.

Smoky Rock is all about rediscovering an American Tradition, as it says on the front of this eatery’s menu. Dimitri and wife Nike (pronounced Nicky) Psichas are the proud owners of this unique restaurant. Like the father of a newborn, Dimitris, who “stays in the back” brims with pride and passion about his food. Dimitri, born and raised in Greece, has chosen to pursue the uniquely American art of BBQ.

Why, most would ask, eat barbeque cooked by a Greek chef?

All it takes is one taste of Dimitris’ ribs, brisket, smoked fish or other tasty dishes to get the answer. Dimitris has tirelessly pursued the fine art of barbeque.

Inspiration struck one day in May of 2014, as Dimitris and Nike passed the vacant commercial building at 6367 Montgomery Street on a drive through Rhinebeck. At the time they owned and operated Coco’s in Hyde Park, but Dimitris, who was looking to move on from traditional Italian fare, saw the property as a perfect opportunity to pursue his dream of cooking barbeque. After 15 successful years, the doors to Coco’s closed and the doors to Dimitris and Nike dreams opened.

The fine art of barbeque: maple, hickory, cherry, and apple

Dimitris is a practitioner of the fine art of barbeque. There are many factors that make Dimitris a true barbeque artist. There are no digital controls on either of the two barbeque smokers at Smoky Rock. Instead of digitalized, propane assisted smokers, Dimitris uses only thermometers, wisdom, experience and wood to smoke his meats and fish.

Four types of wood are used in different combinations to get just the right flavor: maple, hickory, cherry, and apple. All the wood, like the meat Dimitris prepares, are locally sourced whenever possible. Combining the woods to produce the desired flavor and consistency has taken years of trial and error. Never one to rest on his laurels, Dimitris continually works towards perfection in all his meats and dishes.

Dimitris moved from Greece to the US in 1993 looking for a better life, starting out as a dishwasher in a Kingston restaurant. Although he had no formal culinary training, he developed a passion for and learned about cooking through observation and experience at several restaurants. His first passion was for cooking cheesecake, which he still bakes for Smoky Rock and which sits among the huge brownies, pies and other sweets in the dessert case. His love for Italian cooking spurned Dimitris and Nike to operate Coco’s in Hyde Park. Several years ago, Dimitris discovered he had a real passion for, and interest in , cooking barbeque. What started out as a backyard hobby, cooking different barbeque dishes for friends and family, developed into somewhat of an obsession for Dimitris. Although friends tried to dissuade and discourage him from taking the risky jump from Coco’s to a new barbeque endeavor in Rhinebeck, Dimitris and Nike followed what their hearts were telling them, closed Coco’s and opened Smoky Rock in May 2014.

Slow smoked with a dry rub for 14 hours

Although Dimitris has been cooking barbeque professionally for the past 4 years, one would think they were tasting food prepared by a seasoned barbeque veteran. Combinations utilizing 25 different spices are used in the preparation of the chicken, pork shoulder that is smoked for 16 hours. The brisket is brined for 48 hours and then slow smoked with a dry rub for another 14-16 hours. The pork belly is brined for 7 days and then grilled until crispy. Wild caught smoked salmon and trout are offered seasonally.

Dimitris has recently added two new items to the menu: turkey pastrami, which is lighter than the beef pastrami and perfect for those who don’t eat red meat, and tongue. I was lucky enough to be able to sample the tongue sandwich. The tongue is brinded for 20 days, boiled for 6-1/2 hours. It is then sliced and piled on rye bread with mustard and pickles. I ate one-half fully intending to share the other half later in the day with a friend. needless to say, my taste buds got the best of me and my friend didn’t even get to sample a single bite of the delicious sandwich. The meat was tender, seasoned perfectly, but not so much that the delicate and unique taste of tongue was lost.

Lunch, dinner, and all-you-can-eat brunch

In addition to offering lunch and dinner, Smoky Rock offers an extensive all-you-can-eat brunch on Sundays from 12-4 that includes scrambled eggs, pasta, ribs, house smoked bacon, pulled pork, brisket, smoked chicken, and house-made corn bread.

The large bar offers an extensive selection of imported and domestic wines, over 30 bourbons, NY State craft beer and a cocktail list, including Smoky Rock’s own specialty drinks. The Smoky Rock Martini is their spicy take on a classic cocktail that consists of Sriracha vodka, Smoky Rock BBQ sauce, and pickle and olive juice. Mojitos and margaritas are made from scratch and moonshine lemonade are the perfect drink for a warm summer night on either of the two pet-friendly patios. On weekends, the bar offers free house-made, seasoned potato chips that are not to be missed. The delicious potato chips can also be ordered loaded with pulled pork and melted cheddar cheese.

Smoky Rock is a family affair

When you visit Smoky Rock you may notice that it is a family affair. Dimitris and Nike’s three children all pitch in and are familiar with every aspect of the restaurant business. This aspect adds to the warm, family atmosphere that is Smoky Rock.

Smoky Rock BBQ is located at 6367 Montgomery Street in The Village of Rhinebeck. Their hours are 11am-11pm every day except Wednesdays when they are closed. Brunch is served on Sundays 12-4pm. Reservations are accepted for parties of five or more. Call for information (845) 876-5232.

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