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One taste of their wildly popular smoked brisket or ribs will tell you why.
Pitmaster and owner Bill Villetto explained to Daily Voice what separates his brisket from the competition. "Our No. 1 thing is Texas brisket, and in Texas it's a bigger brisket," Villetto said. "Our marbled brisket is marinated for 48 hours, then we smoke it for 20 hours... and it melts in your mouth. You don't even need to chew."
Other top-selling items include Villetto's dry-rubbed ribs, which he also marinates for 48 hours before smoking for about eight hours.
"Our ribs fall off the bones," Villetto said with a smile. "And you don't need BBQ sauce. ... That's why people come here. BBQ sauce is for New Yorkers who need it. But here the flavor is in the ribs, not the sauce,. That's why it's so special."
Mac n' cheese is another popular seller, and Round Up makes theirs with jalapeno, which gives a little 'bite,' something Villetto says is a trademark of Texas BBQ.
"Everything from Texas has a little bit of a 'bite," he said. "All of our food has a little 'bite."
Round Up also features 'ranch style' beans, something like a baked bean, served in gravy. "People love our beans," Villetto said. "People tell me this is the best BBQ they've had."
Customers chowing down during our visit concurred.
"Their brisket is one of the best things you can eat in this life," Perry Sicignano, who was picking up food to go, said. "It's very tasty... they also have great ribs."
"Their ribs are incredible, they fall off the bone," Jody Ferber of Croton said. "The corn bread is almost like cake.. and the mac n' cheese is spicy, but not too spicy. The fried okra is also great, and they have local beer. Everything was delicious."
Round Up Texas BBQ also has an outside eating area, and has live entertainment every weekend, with one night of country, and one night of classic rock.
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