New York’s Best Barbecue
After a long winter of braised and roasted meat, it’s easy to forget how incredible pork, beef and chicken tastes when prepared over a smoker or grill. So now that it’s summer, we’re ready to fully celebrate New York’s wealth of awesome barbecue places, by rounding up some of the very best dishes at each — from the classic Texas Brisket at Hometown to the Carolina-style Outside Brown at Arrogant Swine and the wholly unique Duck Tacos at Fletcher’s. We are stoked for BBQ season!
Fletcher’s
While Fletcher’s excels at all of the smoked meat staples —including Pulled Pork, Brisket, Ribs, and our favorite, Burnt Ends — pit master Matt Fisher is all about thinking outside of the barbecue box. Which is why its always wise to take a chance at one of his ever-changing creations, such as Duck Tacos, Lamb Ribs, and Char Siu Pork Steak.
Read MoreMighty Quinn’s
You won’t find Mighty Quinn’s hulking Brontosaurus Ribs at either their original, Smorgasburg location or mini outposts in Berg’n or Hudson Eats, which is why its worth it to make a pilgrimage to their brick-and-mortar store in the East Village. The mammoth, fatty beef short ribs are fall-off-the-bone tender, with just the right amount of spicy, smoky rub.
Read MoreDaisy May’s
Now that New York has finally become a barbecue haven, the long-running Daisy May’s has all but receded into the background. But chef Adam Perry Lang still deserves credit for helping kick off a full-blown, East Coast barbecue revolution, as well as for his outrageous Whole Hog and Pork Butt feasts; served with sides, slaw and thick-cut Texas toast.
Read MoreArrogant Swine
This Bushwick barbecue destination is devoted to the whole pig-picking traditions of the Carolinas, which means you’ll want to zero in on the regional favorite known as Outside Brown; the crispy, golden, outermost layer of pork meat, produced by direct, low and slow cooking cooking over aromatic wood.
Read MoreMorgan’s
While we’re also big fans of their Frito Pie, what really sets Morgan’s apart from the pack is their skill with oft-underappreciated poultry; namely, slow-cooked Turkey sold by the quarter pound, and chewy, saucy, deep-fried Turkey Tails, served over collards with a side of cornbread.
Read MoreThe Pig Guy
Any guesses as to what this caterer-turned-sit down BBQ spot serves? Although if you don’t have the crowd to go in for a whole pig, you’ll be equally satisfied with one of the overstuffed sandwiches like the Pulled Pork; served on Texas toast with Thai chili barbecue sauce and housemade Red Hook slaw.
Read MoreHometown
It took a while for this waterside Red Hook spot to open after Hurricane Sandy, but we’re oh so glad they did — Hometown is widely credited with serving some of the very best barbecue in the city, including a gold standard Brisket, entombed in inky, salty bark, and the somewhat more unusual Lamb Ribs, unapologetically fatty, and kissed with crunchy turbinado sugar.
Read MoreBlue Smoke
Live jazz and a killer bourbon list… what more could you want from a BBQ joint? Well, of course, everything hinges on smoked meats, but Danny Meyer’s got that covered and then some with pulled pork and surprisingly great smoked duck breast. Lest I forget their Mac & Cheese, which is a rite of passage here.
Miss Korea BBQ
The United States hasn’t entirely cornered the market on barbecue — so if you want a taste of what the Koreans can do, hightail it to one of the restaurants with grills set right into the table, scattered throughout K-Town. Miss Korea BBQ is an especially worthy option, where you can quick-cook nuggets of USDA Prime Beef Clay Pot Galbi (first marinated for 48 hours in a special clay pot), Berkshire Pork Belly, Duck Breast, Seafood or even Tofu.
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