Black Duck BBQ

A few snaps from a private dinner party in Bellport Village this past weekend which included some beautiful, locally sourced, organic produce from , fresh baked breads from and of course melt in your mouth barbecue.

🍖 MEAT THE TEAM 🍖

Dan Derby - Owner / Operator

Meet our owner and Pitmaster, Dan. Above all, he is a dedicated husband and a proud father of two girls. Born and raised on the south shore of Long Island, Dan has strong family ties to his local community. In 2021, he launched Black Duck Barbecue from his backyard and officially launched the business in 2023. Dan’s deep-seated love for food and its diverse cultures has been instrumental in shaping Black Duck BBQ into the business it is today. If you see him at an event don’t hesitate to say hello… but mind you, he’s probably been awake for 48 hours… and would greatly appreciate an espresso first!

Dans Favorites:
🥩 Cut of meat: cap of ribeye (Spinalis)
🥃 Cocktail: Bourbon, couple rocks.
🏡 Restaurant: currently, in Patchogue
🥘 Food: Grilled Clams with Butter… or chicken cutlets, impossible question.
🎵 Musician/song: Nathaniel Rateliff, And it’s still alright… or anything by Talking Heads.
🎥 Movie: Django Unchained, The Life Aquatic, Saving Private Ryan… too many to choose.
♟️ Past time: find me on Chess.com
🤔 Dream job: To own my own barbecue restaurant, of course… Or be a Formula 1 driver.

🍖 MEAT THE TEAM! 🍖

John Malandrino - Pit Hand

John came on to our crew during our launch in June of 2023. He’s our lead pit hand and helps run prep, first shift on the pit, cutting, serving, and everything in between, if you’re eating our food John has had a part in it. Needless to say, we couldn’t do without him. A husband and father of two, John was born and raised on Long Island. He’s got a passion for home cooking, and a love for food that’s abundantly apparent every time he dons his apron. Next time you’re at an event, have a chat with him… it will be a great conversation, I promise.

John’s Favorites:
🥩 Cut of meat: Ribeye
🍹 Cocktail: Gin & Tonic, twist of lime
🏡 Restaurant: - Miller Place
🍕 Food: Pizza Rustica
🎵 Musician/song: Alice In Chains - Nutshell
🎥 Movie: American Psycho, Hateful Eight, Ex Machina… I can’t pick one.
⚾️ Past time: Watching Yankees Baseball
🤔 Dream job: To own my own exotic car dealership

We still have some “Need Money For Brisket” shirts in stock. Come grab one this weekend! Just $25!

Treat the father in your life this Father’s Day with some Smoked Meats! Available for pre order at Off The Block Kitchen & Meats in Sayville! Orders must be in by end of day Wednesday. Pick up is Sunday (Fathers Day) from 12-4pm

Call to order (during business hours): 631-573-6655
Or email: [email protected]

FATHERS DAY MENU DROP! Get the BBQ lovin’ dad in your life some smoked meats this Father’s Day! Our 5 Meat Tray is loaded with brisket, pulled pork, ribs, sausage, pork belly, sides, sauces, fixins, and a bottle of chili verde hot sauce by . LIMITED AVAILABLITY! DONT WAIT!

SUNDAY: PRE ORDER PICK UP ONLY!
All orders must be placed by Wednesday 6/12!!!

SATURDAY: Brisket & Specialties by the LB only! 12pm Til Sold out. AND samplings!

CONTACT to place your orders.

THE BRISKET SHOP IS BACK! June 15th and Father’s Day June 16th! This time we’re bringing in our pals to spice things up a bit. Get dad what he really wants this year, smoked meats and hot sauce! More info and menu for PRE ORDER TRAYS stacked with MORE MEATS coming soon!!! Stay tuned, and mark your calendars!

Off The Block - Kitchen and Meats
501 Montauk Highway, Sayville.
6/15 Saturday: 12pm Til Sold out
6/16 Sunday: pre order pickups only!

A little content drop from our first pop up Brisket Shop at
HUGE thank you to for coming through to snap some flicks!!! What a blast it was 🤙🏻🥵

Sold out Saturday, Sold out Sunday! The feedback has been amazing and we can’t wait to see you all at the next one! We have a little something special for Father’s Day in the works… So mark your calendars and CLEARLY don’t sleep on it!

Next pop up is June 15/16. More info coming as we get closer!

🐎 MENU DROP. MAKE YOUR RESERVATIONS! 🐎

Kick off your MDW at the rootinist tootinist BBQ event this side of the Quantuck! x Yeehaw!

Dine in Only! Seatings at 4:30pm, 6:00pm, 7:30pm
Email [email protected] for reservations and more info.

“More than excited to announce a little project we’ve been working on… our exclusive new pop-up… aptly named “The Brisket Shop!” Embark on a journey of flavor, dedicated to the art and passion of perfecting the brisket. This series of events showcases a collaboration between chef Dan Derby of Black Duck Barbecue and chef Stephen Rizzo of Off The Block Kitchen & Meats, in an effort to celebrate brisket in its purest form, perfected through culinary expertise. The Brisket Shop will offer Black Duck BBQ’s flagship Texas style brisket, along with other specials, on select Saturdays and Sundays, to be served in the traditional “til sold out” Texas fashion. Delight in the option for take-out by the pound from the butcher’s counter, or relish every mouthwatering bite within the inviting ambiance of Off The Block’s full-service dining experience. Come hungry!

These are the current dates we have left for the 2024 season, and they are going fast! Don’t miss out, book today. Email us at [email protected], or chat with us at BackDuckBBQ.com to discuss how we can elevate your next back yard BBQ!

Please note that weekdays and holidays are available upon request, but are limited.

🎄Black Duck BBQ Holiday Meats are back by popular demand! 🎄

This year we have two sized hams to choose from and the addition of a pit roasted Long Island Duck!

Please note order cutoffs and lead times!
🍖 All orders for Hams must be placed by Dec8th!
🦆 All orders for ducks must be placed by Dec15th!

DM to order or email [email protected]

Holiday Meats will be available for pick up at The Tap Room in Patchogue, Dec 24th from 12-4pm. Come in, have beer, and watch the Jets game! If you’re looking for other catering options please check out catering site for sides snacks and more!

Orders will be refrigerated and oven ready for reheat. Please allow yourself up to 4 hours of reheat time for large hams. Orders can be held hot upon request if you are planning on indulging Christmas Eve.

WE’RE BACK AT THE BIRD!!! Join us Saturday 11/18 12pm . Chef Connor and pit master Dan are teaming up again to bring you some smokey, sticky, fluffy, delicious, melt in your mouth pork belly buns. Dine in, or take out! As always first come first served, until we sell out… And we ALWAYS sell out... get there early and come hungry!

Thanks again to everyone who made it out to the pop up! We had a blast, and hope to be back soon!

Join us, Friday evening, as we bring together the fundamentals of slow cooked central texas style barbecue, with a diverse menu of locally influenced seasonal dishes, to be paired with the creative concepts of the folks at One Trick Pony. Lead mixologist Dylan McLean is shaking up a curated menu of craft cocktails and the beautiful space that is One Trick Pony has the vibe to match.
This is a one day event, Friday October 27th 5:30pm ‘til sold out. DJ by candlelight to follow.

We were honored to be a part of this BabyQ event for a soon to be momma! September-October catering is booking up fast! DM us to see how we can bring the heat to your next event.

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SATURDAY 8/5 3-(til sold out) Come join us at for their 25th birthday BABALOO!!! We’re very pumped to be serving you guys some cue in our hometown again. It’s just like old times… BUT MUCH BIGGER! There’s gunna be fun, there’s gunna be games, and there’s gunna be Brisket… lots of brisket. Not to mention headliner !! Oh… there might also be glizzys… 😉 Come hungry!

🎟️ LINK FOR TICKETS IN BIO 🎟️

Y’all best git to Shuck You BBQ tomorrow … Or our pit-hand Ms. Maddie gunna find yah!

RSVP STILL OPEN! link in bio.

🚨 TIME CHANGE!!! 🚨
Doing our best to elude the weather AGAIN… Shuck You BBQ has been changed to 2pm start time! Tell your friends!

Join myself, chef , , for some farm fresh local ingredients. Oysters, libations, and live music by Soundswell and Shecky & the Twangtones!!!

This Tuesday we’re back at Alive By The Bay! Come find us outside and get your brisket fix! 7/25 5-9pm.

📸 Thanks for these flics from Bayshore Alive By The Bay! We’ll be back with more 7/25!

Come find us!!

📍 7/25 Bayshore Alive by the Bay
📍 7/29 Shuck You BBQ
📍 8/5 BABALOO!!

🍔 Who likes burgers!? 🍔

Meet “The Pitmaster Burger” - 1/2LB all prime blend of brisket, short rib, and chuck. Seasoned, smoked and live fire grilled. Served with american, dill pickles, and burger sauce on a toasted sesame potato bun. *Brisket topper optional but strongly recommended.

Some great snaps 📸 by of the Black Duck crew hustling
away Farm Jam. I’m forever grateful for old and new relationships I make while cooking… because at it’s roots, that’s what barbecue is about. Sharing your food, your hard work, your passion, and your craft with others. Making new friends through food. Watching people enjoy the fruits of your labors. That’s why we tend the fire 12,14,18+ hours strait, through the night, no sleep, rain or shine, and still have the drive to show up and dish it out. See you next time! Come hungry. 🤙🏻🤙🏻🤙🏻

TUESDAY 6/27. Come find us at Bayshore's, Alive By The Bay! Pit master Dan Derby and the crew will be slingin' some delicious craft barbecue fresh off our 500 gallon smoker and live fire grill basin.
Come hungry! 5pm til sold out!

TUESDAY 6/6 6:00pm come kick it at Farm Jam for the official launch of Black Duck Barbecue with a night of live music by and friends, beer and cocktails by Bar V, fresh shellfish bar by , and of course, mouth watering BBQ fresh off our brand spanking new 500 gallon smoker. Farm Jam is open to the public, sign up is required for entry! See link below. PLEASE PLEASE PLEASE, do not rsvp unless you are absolutely coming as space is limited. Thank you!!!

https://airtable.com/shrOftRrbwTa3bgZZ

Roasted bone marrow, smoked trout roe, toasted sour dough baguette.

A simple but delicious appetizer of savory roasted bone marrow with the added salinity, smoke, and pop in your mouth texture of trout roe, spread across fresh baked and toasted sour dough baguette.

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Mesquite Smoked Beef Ribs. Smothered in a rye tarragon demi made with Grand Optimist Rye.

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Crescent Farms, Whole Roasted, Long Island Duck. From our recent “Bistro BBQ” dinner at

Fresh Long Island duckling. Dry cured and hung for 1 week. Then roasted with a 5 spice honey glaze. Served with a side of basil fried rice.

📸 1,2
📸 3

Super excited about our next pop up dinner with The Better Man Distilling Company

Sunday, March 5th
Two seatings available
(3pm & 7pm)

Cocktail hour, charcuterie, and conversation with the Head Distiller, followed by an intimate tasting/family style menu of craft barbecue and cocktail pairings, all set in a private room of the betterman distillery!

$125/Person
Includes dinner, two cocktails from pairing menu, and gratuity. Additional drinks may be purchased and additional gratuity is greatly appreciated!

Seatings are very limited !

https://www.thebettermandistillingco.com/shop/Event-Tickets-c137430708

Bird & Bao X Black Duck
This Saturday + Sunday we'll be teaming up with the crew at Bird & Bao!

Miso glazed pulled pork bun
- Smoked pork butt
- Japanese bbq sauce
- Kewpie
- Crunchy slaw

🔥 Single buns available both days ‘til sold out. 🔥

-AND-

🏈 10 & 20 Bun trays available to order for Sunday Football! 🏈
(Sunday only)