Fletcher's BBQ photo from the Arrogant Swine blog
The sun is (almost) finally out, the Civil War general beards have been shorn (at least trimmed down), and cool shades are in place. The parks are filled with picnics and you can hear Mr. Sof-tee rolling down the block…in Brooklyn this all means one thing: BBQ season! While we’d never turn up our noses at a good, old-fashioned rooftop ‘que, we’re downright drooling for these neighborhood joints.
Fette Sau photo by Clay Williams
Our top pick for sure! It’s the quintessential “meat on a tray” experience. (i.e. you’re gonna need some wet naps afterwards). This all-around nabe fav has been voted NYC’s Best by blogs and magazines alike, and it’s no joke: piles of meat from smoky, dry-rubbed beef brisket and short ribs to succulent pork belly and pork cheeks, all sliced to order and sold by the pound; copious sides, like Burnt End Baked Beans and German Potato Salad; AND, don’t forget the massive selection of craft brews and bourbons that would bring Jack Daniels to his knees. Arrive early, there most certainly WILL be a "queue" out the door.
Former Bodyguard Mike Durney turned his muscle into BBQ magic after a few years apprenticing himself with various grilling aficionados from around the USA. He learned the secrets to Texas-style grilling, the way of the ribs, and whole hog grilling—and his homage to all things ‘Que is Red Hook’s Hometown. The place’s hoggy-tonk chic (live music every Friday & Saturday!) is well matched by smoky racks of baby back ribs, juicy brisket, and a truly massive short rib They also offer a well-edited selection of creative sandwiches (Lamb Belly Bahn Mi) and traditional sides, bourbon-based signature drinks and a good-ol’-time atmosphere that’s fun to enjoy in hungry groups.
Daniel Delaney of Brisket Town photo by Clay Williams
Another great BBQ joint in the ‘Burg, B-Town is the result of Daniel Delaney's quest to replicate the ultimate Texas barbeque experience. This "Brooklyn-Based House of Meat" invites you to dig into the star of the show: hardwood-smoked beef brisket, red-ringed, exceptionally juicy and perfectly seasoned. We recommend ordering a mix of lean and fatty brisket. Brisket Town also has a way with pulled pork and ribs made from heritage swine. Housemade sides and craft beer on tap tie the whole meal together. Be sure to add an order of super spicy pickles to cut the luscious fattiness of the meal, and follow up with a slice of homemade pie, whydontcha?
Don’t mess with Texas-style, pit-cooked MEAT. We’re talking the real deal here, people. Smokin’ good ribs, brisket, burnt ends, and juicy pork steaks abound, with flavorful coriander and char siu sauces. And let’s not forget that their sides just do not quit: baked beans that bask in wood smoke; house-made refrigerator pickles; and gooey mac n’cheese. We like to mix it all up together into an impromptu BBQ bowl, kitchen-sink-style, and then wash it down with a Brooklyn Pale Ale.
Mighty Quinn’s (in Berg’n)
NEW! From the gang behind Smorgasurg and Brooklyn Flea comes Berg’n, a massive project that brings together some of the city’s finest food in a beer hall. We’re stoked to learn that Mighty Quinn’s has a spot there. Famous for their seasoning know-how and slow-cooked ‘que, there’s no need to go to Manhattan for a plate of the good stuff. They started off as a popular Smorgasburg vendor, so think of this as a righteous homecoming!