As perfectly smoked as anything in the South. Try juicy brisket ($23) with steamed Chinese buns, or oddball items like lamb ribs with tofu yogurt ($14). + backyard pig roasts Sundays in the summer. Daha fazlasını oku.
As perfectly smoked as anything in the South. Try juicy brisket ($23) with steamed Chinese buns, or oddball items like lamb ribs with tofu yogurt ($14). + backyard pig roasts Sundays in the summer. Daha fazlasını oku.
Take in a view of the Hudson, and meat-head Dan Delaney’s acclaimed beef. Sandwiches range from $8 to $10. Try the delish banana cream pie ($4, available as a special). Daha fazlasını oku.
Sauceless beef with a simple salt-and-pepper rub. Brisket ($25 per pound) is the star of the show but side dishes — collard greens ($4), Texas-style beans ($5) — also do the Lone Star State justice. Daha fazlasını oku.
Meats are smoked Texas-style with a traditional rub and packed into soft-shell tacos and burritos. Try signature brisket burritos and soft tacos ($9.50) with a secret-recipe rub of 11 spices. Daha fazlasını oku.
With competitive barbecue champ Myron Mixon, expect sauces heavy on vinegar, cayenne red pepper and salt. Anything pork, from ribs to shoulder, is a a good bet. Daha fazlasını oku.
The pulled pork might be the best in the city. Don’t miss perfectly salty, tender spare ribs ($23 per rack), not to mention side dishes like baked beans. Daha fazlasını oku.
Chef Kenny Callaghan makes exemplary Memphis baby back ribs using a 17-spice blend that sits on the ribs for a day. At $16 per half-rack, they're more savory than sweet and fall-off-the-bone tender. Daha fazlasını oku.
Chef Kenny Callaghan makes exemplary Memphis baby back ribs using a 17-spice blend that sits on the ribs for a day. At $16 per half-rack, they're more savory than sweet and fall-off-the-bone tender. Daha fazlasını oku.
The ribs ($12 for a quarter rack) are expertly made, as is the char siu, but our favorite is the barbecued lamb ($7 per quarterpound), a rotating special inspired by Kentucky’s smoked mutton. Daha fazlasını oku.
Meat with a Queens flair. Think smoked lamb, duck pastrami and even beef cheeks. A solid neighborhood spot with craft beers on tap, 40 kinds of whiskey and a stage for bluegrass bands. Daha fazlasını oku.
Relies exclusively on Oklahoma-style barbecue recipes from the co-owner's grandmother Mable. Try the brisket ($14.95 for a platter with sides) — it’s served naked with a zingy sauce on the side. Daha fazlasını oku.
Try Syracuse-style salt potatoes (boiled with lots of salt and served with butter), as well as popular wings ($3.95 for three, up to $13.95 for 13) barbecued to spicy perfection. Daha fazlasını oku.
