Best Barbecue Spots in NYC
The fourth of July means a few things: fireworks, sunny weather, and barbecue. With most of the country’s restrictions lifted, the fourth was celebration well overdue. We sincerely hope you all had a safe and fun holiday, and if you are like me, then that barbecue bug is still alive and well. And it definitely can’t be satiated in just one day. So here are a few of the best barbecue spots in NYC and beyond to scratch that foodie itch.
Hill Country traces their roots directly back to the Texan town of Lockhart. The pit master is Queens-native Robbie Richter, a backyard griller turned barbecue competition junkie. Owner Marc Glosserman‘s Texas roots are borrowed from his grandfather, the former mayor of Lockhart, home of a century-old barbecue stalwart called Kreuz Market. They’ve even imported the actual sausage from Kreuz. Coupled with two different types of brisket, plenty of ribs, and buckets of barbecue sauce this Texas house will have you licking your fingers. Best of all, it’s only a ten minute walk from our coworking space!
Mighty Quinn’s in the East Village beats many of Gotham’s barbecue sanctuaries claim to legitimacy via faithfulness to one specific tradition. Meat buff Hugh Mangum takes a different tack. Drawing on the Carolinas (mustard and vinegar) and Texas (dry rub), the chef melds traditions from his father and in-laws, respectively, into a self-styled “Texalina” category. The all-natural meat—Berkshire and Duroc heritage-breed hogs, pasture-raised and grain-finished Angus beef—is cooked over oak, apple and cherry woods in a 7,000-pound smoker that fires 24 hours a day, perfuming the joint with a campfire aroma. You can see why it’s one of the best barbecue spots in NYC.
In the early spring of 2007, Joe Carroll opened Fette Sau, a barbeque restaurant with a bar focused on local craft beer and small production American spirits. The menu is simple and focused on the meats, all of which are heritage breeds raised naturally by small family farms and contain no antibiotics or hormones. The barbeque is one part Central Texas and one part New York Deli. The meat is ordered by weight and served on butcher paper. All the traditional barbeque cuts are served along with plenty of not-so-traditional things like beef tongue pastrami, pork belly, and veal heart.
Hometown Bar-B-Que, which has an indoor pit and an outdoor open pit, stays busy with a crowd of happy Brooklyners crunching their way through fresh pork rinds and diving into piles of meat. Ribs and brisket aside, Hometown sells a spicy jerk chicken that goes over well with the local Caribbean community and, courtesy of the local Vietnamese grocers, a remarkable lamb belly banh mi. Immigrants and locals of all sorts come through Hometown’s doors. The smell of smoke is pleasant and unavoidable, and the meat falls off the bone. Owner Billy Durney’s earliest memories are of smoking meats with his grandmother at his grandparents’ cabin in rural Pennsylvania. He loved the smell and brought it back with him.
Check out the full list of best barbecue spots in NYC here.
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