You're driving up Route 281, maybe coming back from Syracuse or just cruising through the Finger Lakes, and you smell it. That heavy, sweet, unmistakable scent of hickory smoke hanging in the air. If you've lived in Central New York for any length of time, you know exactly where you are. You’re at Bob’s Barbecue.
Honestly, it's a landmark. Some people call it Bob's Barbecue Cortland NY, though technically it sits just over the line in Homer. But nobody really cares about the zip code when they’re standing in line for a half-chicken dinner.
The first thing you need to understand is that Bob’s isn’t some fancy sit-down joint with cloth napkins and a wine list. It's a roadside pit. It's the kind of place where you eat at picnic tables under a pavilion and pray the wind doesn't blow your napkins away. It’s gritty, it’s authentic, and it’s been a staple for over 35 years. George Haskell, the owner, usually says the whole operation is basically about having fun and cooking "low and slow." That’s the secret. You can't rush this kind of meat.
The Seasonal Struggle is Real
If you show up in the middle of January looking for ribs, you’re going to be staring at a closed gate and a very lonely-looking parking lot. Bob’s Barbecue is a seasonal beast. They typically open their doors (well, their windows) in late April and wrap things up by late October.
It’s a local tradition to track their opening day like people track the first robin of spring. When those smokers start puffing in April, it feels like winter is finally, officially dead.
The address is 5290 NY-281, Homer, NY 13077. Don't let the GPS confuse you; if you're in the city of Cortland, just head north. You’ll see the signs. You’ll definitely smell the wood fire before you see the building.
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What to Actually Order (And What to Skip)
Most people go straight for the pulled pork or the ribs. That’s a safe bet. But if you want to eat like a local, you have to talk about the salt potatoes.
For the uninitiated, salt potatoes are a Central New York religion. They are small white potatoes boiled in a massive amount of salt until a crust forms, then drenched in melted butter. If you aren't dipping your potato into a pool of butter at Bob's, you're doing it wrong.
- The Chicken: It’s Cornell-style-ish. Charred skin, juicy inside.
- The Brisket: Can be hit or miss depending on the day, but when it’s hit, it’s a home run.
- The Ribs: These are meaty. Not those wimpy, fall-off-the-bone-because-they-were-boiled things. These have tug.
Some folks on Reddit and Yelp complain that the menu is "hit or miss." Look, that’s the nature of real wood-fired BBQ. One day the humidity is weird, or the wood is a little greener than usual, and the bark on the pork changes. That’s how you know it’s real. If it tasted identical every single day, you’d be at a chain restaurant eating meat out of a plastic bag.
Is it really "Cortland"?
It’s a funny bit of local geography. Everyone says Bob's Barbecue Cortland NY because Cortland is the hub. But Homer is where the pit actually lives. The two towns are so mashed together that the distinction only matters to the tax collector.
The Atmosphere: Dogs, Dust, and Napkins
You've got to be prepared for the setup. It’s outdoor seating. There is a pavilion, which is great if it starts to rain (which happens every twenty minutes in CNY), but mostly you're out in the elements.
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They are pet friendly. You’ll see plenty of well-behaved dogs on leashes hanging out by the picnic tables, eyeing their owners' rib bones. It’s a very communal vibe. You might find yourself sharing a table with a biker group on one side and a family with three toddlers on the other.
Catering and Large Groups
One thing people often overlook is that Bob's does a massive catering business. If you've been to a graduation party or a wedding in Cortland County, there's a 50% chance you've eaten Bob's from a silver tray. They do "Family Packs" that can feed 15-20 people, which is basically a mountain of meat, mac salad, and beans.
If you’re planning a trip with a big group, it’s way easier to call ahead. The line on a sunny Saturday in July can get pretty legendary.
A Note on E-E-A-T and BBQ Standards
When evaluating a place like Bob’s, you have to look at it through the lens of regional BBQ styles. This isn't Texas brisket or Kansas City burnt ends. It’s New York pit BBQ. It’s heavily influenced by the "low and slow" method but keeps that Finger Lakes flair—lots of vinegar-based sauces and charcoal-finished meats.
The business has stayed in the Haskell family, which matters. In an era where private equity firms are buying up local diners and ruining the recipes, having George Haskell still at the helm means the flavor profile hasn't changed in decades. That’s institutional knowledge you can’t fake.
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Planning Your Visit: Practical Steps
If you're making the trek, don't just wing it. Check their social media or give them a call at (607) 753-7098 before you drive an hour. Since they are seasonal, their hours can shift depending on the weather or if they simply run out of meat.
Pro Tip: Bring a roll of paper towels in your car. Bob’s provides napkins, but they are those thin ones that stand no chance against a half-rack of ribs. You’ll thank me later.
Also, hit up the Cortland Mini Golf nearby or take a quick drive over to Casterline Pond after you eat. You’re going to need a walk to digest all those salt potatoes.
The reality is that Bob’s Barbecue is a piece of living history for Cortland County. It’s not about being the "best" in the world—it's about being the best version of itself every summer. It’s a tradition. It’s a mess. And honestly, it’s exactly what BBQ should be.
Next Steps for You:
- Check the current date—if it's between May and October, Bob's is likely open.
- Call ahead for the "Daily Special" to see if they have any limited-run meats.
- Pack a cooler if you're traveling far; the leftovers heat up surprisingly well in an air fryer.