John Brown Smokehouse

this place was great.
i’m not a huge fan of barbecue but i was here for a party and i was pleasantly surprised.
the food was excellent, the portions were big and the beer was tasty.
the staff couldn’t have been nicer.
highly recommended.

I heard about John Brown’s from nymag, so my coworkers and I decided to try it for a large portioned Friday lunch. It’s a pretty small restaurant, where you order at the counter, wait for a few minutes, then pick up your food and eat at a table. They have pretty much every type of BBQ meat you can imagine, and a few sides. I read about burnt ends, and I love the crusts on meat, so I ordered a burnt end sandwich. All the sandwiches were served together on one cafeteria tray. They don’t come with any sides, so you have to order a la carte.
My sandwich had nicely cooked, sticky beef, with charred ends (as promised), and a sweet BBQ sauce. They used thick-​sliced soft white sandwich bread that eventually tore and did not stand up to the thick chunks of beef. There were some really nice moments in the sandwich, particularly when I got a nicely proportioned bite of the salty burnt ends, chewy beef, and sweet BBQ sauce. Overall, however, the BBQ sauce was too sweet, and there was WAY too much fat on the sandwich. I do not like bone marrow. I do not like huge deposits of olive oil. And I do not eat the the fat on my meat. It was hidden in the sandwich so I couldn’t pull it aside. I understand that the fat is crucial to the flavor, but I wish they did a better job of trimming it so there wasn’t so much.
The other complaint was the value. A large sandwich and a soda ran me about $ 13.50, without any sides, cole slaw, a pickle, anything. I could see coming back to try different types of meat and the mac and cheese, so I won’t write it off completely, but I probably won’t be back for a while. Blue Smoke is more convenient, has more types of BBQ sauces and seasoning, and has a nice ambience. Fette Sau is just incredible. So I’d head to those first.

More like 3.5 stars.
Located on a quiet corner of 37^th Ave is this small BBQ spot. It’s easy to miss! John Brown Smokehouse keeps simple so you focus on the food and not your surroundings. The red and white checkered tables with a roll of paper towels, BBQ sauce and hot sauce warns you that things will get messy.
Ben F, his lady and I came at 6pm and it was relatively empty so we took our time looking at the menu. Foie Gras for $ 18? Wow. But I came here for the Burnt Ends. That and a side of cole slaw to keep things refreshing and light on the palate. The Burnt Ends were succulent and boy did I love dipping them into the John Brown BBQ sauce! I couldn’t get enough of that! I even just dipped my finger in the sauce after there was no more meat or white bread to use because the sauce is THAT good. The cole slaw was exactly what I needed — tangy, crunchy, slightly zesty and not just full of mayo. I don’t think there was much mayo in it actually!
The place is BYOB and the local bodega is only a few blocks away so if you forget to bring some, just send someone out while you wait on you order.
The service was friendly and relatively fast.
I definitely want to make a trek again to this place to give their other meats a go because I’m one, lean, mean carnivore machine that likes to get my fingers dirty and dipped in BBQ sauce!

Decent Down Home Queens-​Que
I usually don’t care about sanitary conditions but it was hard to overlook the smell of urine emanating from the bathroom which was dominating the BBQ joint.
I ordered a half rack ribs and a 3 meat platter with burnt ends, pulled pork, and rib tips. I chose the mashed sweet potatoes and the baked beans for sides.
Cons:
1. A counter lady with an uninviting attitude.
2. No ice in the soft drink machine.
3. The ribs — Although they were a good size with plenty of meat on the bone, they were bland, leaning towards tough, and lacked flavor. The peppery bbq sauce in the tube was just ok.
4. The rib tips were hard and leathery which was more like rib jerky.
5. I could smell the stinky bathroom from my table. I might as well have been eating on a toilet seat.
Pros:
1. The pulled pork was moist and delicious.
2. The burnt ends were the highlight of the platter. The porky fatty burnt goodness was quite memorable. I’ll be craving these succulent morsels in the future.
3. The large portions of the sides.
4. The baked beans were rich and had large pieces of pork hidden inside.
5. The mashed sweet potatoes were a good balance to the salty sauce.
6. The ghost pepper sauce had a decent amount of heat and it was pleasurably painful the next day. Yeah, call me a masochist.
A decent place but Famous Dave’s ribs outdoes John Brown’s any day. I’m willing to give this joint another shot. Next time I come, I wanna try the brisket, the pork belly, the lamb sausage and the mac n cheese.

Good BBQ? In Queens? You bet your sweet ass there’s good BBQ here.
John Brown Smokehouse is a tiny, and I mean tiny shop serving up huge meaty delights in the middle of no where.
They smoke all the meats right there and make some killer sides too. We recently dined on the following:
Burnt ends: aka «Nuggets of BBQ Gold» nice and crispy pieces with loads of sweetness.
Lamb sausage: perfectly spiced lamb in tube form.
Smoked brisket: little bit of fat, loads of flavor and smoke.
Mac and cheese: spot on with all it’s cheesy and creamy glory.
Mashed sweet potatoes: I may never go back to regular mashed again. So sweet with a hint of nutmeg (I think)
Collard Greens: braised perfectly with little bits of delicious meat nestled inside.
Get your butts over here and feed your inner fat kid. It’s some of the best BBQ I’ve had ever. Just remember to wear your stretchy pants!

My first – and likely only – five star review, so that says it all right there. Run, do not walk to John Brown Smokehouse in LIC! This is the kind of BBQ that one can only find in the deepest of the deep deep south and then only if you know a friend of a friend of a friend whose cousin know’s this guy who SOMETIMES cooks up some ribs and a brisket.
This is meat the way meat is supposed to be meat with traditional sides that are as perfectly prepared as one could hope for. Literally. Usually the focus in most NYC attempts at BBQ is on the ribs or the chicken, but John Brown pulls no punches on anything on the menu all the way down to the Thai-​like Coleslaw that cleansed as it crisped. As others noted, they will run out of things, which is understandable when you’re dealing with this kind of savant smokehouse, so just choose something else. You will not be disappointed.
It’s not fancy – rolls of paper towels on the red and white checkered «picnic» tablecloths; plastic for utensils and paper for cups; slabs of «wonderbread”-like white white bread like it should be– but what it lacks in style it more than makes up for in MEAT.
It’s a little out of the way for the timid, but for the true foodies out there and those like me who grew up in the heartlands and knows true blue bar-​b-​que look no further. Your meat lover’s paradise has arrived.

Smells great and tastes great. Try the BURNT ENDS (very fatty and delicious). Personally didn’t love the ribs, not as tender as I would like. They might run out of items so get there early!
— come early to avoid waits
— great platter combos
— only 6 tables inside /​1 – 2 tables outside when the weather permits
— fountain sodas /​free water
— food served on a tray, no plates
— roll of paper towels and sauces on each table
— cash or credit accepted
— delivery also available

Two and a half stars skewing negative… I gave this place a fair chance, visiting few times, and I really wanted it to be better. Its an easy place to root for (at least if your the type like me who loves to root for the scrappy underdog) what with it’s borderline obscure location, hole in the wall setting, super laid back vibe, & an increasingly rare BYOB policy. All these things seemed like pretty good indications of a spot likely to have some seriously good BBQ, to say nothing of the massive amount of press & buzz this place has been getting. Unfortunately each visit resulted in me leaving feeling, at best seriously underwhelmed, and at worst, on what might likely my ultimately final visit, with a seriously upset stomach that left me unable to eat for the remainder if the day (I went for lunch).
I assume this is because the massive amount of meat which We ordered & was overcharged for by the confused cashier, had been sitting under the headlamps for quite some time. It was easy to conclude this seeing as how it was pretty much uniformly cold. Regardless of its temperature, most of the offerings proved to be relatively mediocre, as I had found it to be on previous visits when it was served hotter and presumably fresher.
The biggest exception to the lackluster fare was surely the excellent burnt ends, which were smokey, moist and addictive, even when served cold. A distant second would probably be the decent smoked pastrami. perhaps not coincidentally, these are also two of the highest priced menu items.
Things fall off precipitously from there as you travel further down the menu. Some of the worst offenders were surely the dried out brisket, cloying pulled pork, and perhaps most disappointing of all the pork belly, which was also completely dried out throughout to the point of resembling a fast grilled pork loin in consistency. I may very well be wrong but I don’t think that pork belly is found traditionally at KC BBQ places, which is I believe the genre this place claims to be offering. Considering this it seems a poor decision to add this to the menu considering such exceptional, consistinly moist and juicy belly is smoke a couple of miles away at Fette Sau. Even the bits of pork in the collard greens, which was the worst of the sides, we’re dried out. the remaining sides, usual suspects like Mac and cheese, baked beans mashed, sweet potatoes we’re all pretty much equal in quality, being edible and inoffensive but solidly unexceptional. All in all the place was a big letdown and even as im drafting this review, over 28hours after eating at the place, my stomach still hasn’t fully recovered.

I heard about John Brown’s Smokehouse from a friend who, like me, wanted a real smokehouse spot in Queens. When you walk in you immediately get walloped by the smell of smoked meat and your mouth starts to water.
The interior is very simple, but the food makes up for it. I got the pulled pork sandwich with cole slaw and collard greens. DELICIOUS. I wanted the burnt tips, but they had ran out that night, so go early (I went on a later date and its as outrageous).
Food was pricey, but well worth it. I ll definitely be back. I wish there was something like this when I grew up around there.

I been wanting to come here ever since it opened and now I have. Originally when I passed by and saw it for the first time, I thought to myself what the heck is this BBQ Smokehouse doing in the middle of no where? I originally thought the business was not going to go anywhere but so glad to see the word of the place has hit the fan. If you don’t drive, the best bet is the –N– train to the 36^th Avenue and walk with a map for few streets until you see a park and school. The store front is easily missed.
I walk into the place and I feel I walk into a BBQ joint in Kansas City. You have to be there at the right time. On Saturday at 7pm there’s still seating but when 8pm hit, the place was packed. The aroma of the BBQ in the air as you walk from the cold into the warm place transforms you from middle of no where Long Island City to BBQing in the KC. The entire décor is set like such, including the walls, tables with checkered red clothes and what I call hill billy music. I like the place.
I order a combo and extra burnt ends on the side. What’s included in the combo is the pulled pork, a few pieces of burnt ends, collard greens and slices of bread. They ran out of pork «bellie» that night. The most important thing to BBQ is the flavor: it’s there but it’s very light. I’m sorry but the meat could use more flavor. The burnt part of the burnt ends is what made it four stars. They were awesome: tender and a good texture to the meat with just the right tad amount of fat to each piece. These burnt ends were not charred or dry, but burnt right.
The pulled pork was soft and meaty, it had the right amount of moistness to it but could use work. Again it had a hint of flavor, good but could use more of that smokehouse to the meat. I know my pork and this is very good but I had better.
The side of collard greens was average made with garlic and bits of bacon or pork. It had a unique flavor that had never hit my taste buds before. The bread is good too, is it from a bag, baked by John Brown or supplied by a bakery? The ghost pepper sauce is a must add if one is not known to eating subtle flavored food. It is sweet, tangy and spicy.
The atmosphere, burnt ends, comfort and success in such a not so prime location is what gave this smokehouse a four star. If it weren’t for that I might just give it 3.5 stars for surely there is more tasty BBQ out there.
Note: Kim Chi and Foie Gras — Soda Fountain

I would have never known about this place, had it not been for my friend T. It had been his idea to hit up this restaurant for some time, and I was glad he invited me along with the rest of his family.
The restaurant is on a very unassuming stretch of 37^th, across from a school. We drove in (it’s pretty simple if you just go over the Queensboro) and got a parking spot right away, on a late Sunday afternoon. There are only about six tables in the place, but thankfully T’s mom had called ahead and reserved three of them. The other three tables were occupied, and there was a steady stream of customers coming in for take-​out.
The menu is full of the BBQ standards: brisket, turkey, pulled pork, ribs, chicken, burnt ends, and the like. The sides are pretty standard as well, with things like mac and cheese, collards, and slaw. We also saw they offered foie gras and ribeye, which peaked our interest, but knowing better than to do that our first time there, we didn’t bite.
Almost everyone ordered a combo with two meats and two sides. J ordered a sandwich, which was absolutely massive and stuffed to the brim with various barbecued meats. We were all disappointed to learn they had run out of pork belly, but substituted the pulled pork to get our pig fix. I got the pulled pork, burnt ends, collards, and mac.
I enjoyed the burnt ends and I thought the pulled pork was fantastically meaty. Two squeeze bottles on each table offered regular bbq sauce and ghost pepper sauce. I naturally went with the latter but found it not nearly as spicy as it sounded. Even T didn’t think it had as much of a kick as it could. I thought the mac was just okay. T got slaw and I thought it was nice to eat something that actually tasted of cabbage and not mayo (they use a vinegar dressing instead, which I appreciated). His fries were also awesome: thin and fresh cut. The turkey was just so-​so and needed a lot of sauce.
And then, I tried the collards. Seriously, they were my absolute favorite. I could have easily eaten an entire plate of them in place of everything else. They were moist, tender, and loaded with plenty of pork. I’ve had plenty of collards in my day and I have to say, these were the best I’ve ever had (sorry, South).
When I think «BBQ,» I do not think «Long Island City.» But this place is now pretty high on my list. I’ve eaten in KC, Texas, and Carolina, and I think this place holds its own compared to the self-​appointed BBQ meccas in this country.
*This place does not serve alcohol, but really, you don’t even need it because you’ll be so focused on shoving meat and sides into your face. And for me to say «beer isn’t necessary» is a big deal.

I’ve had lots of bbq from the south. This place is pretty good except if you don’t go in there within a certain time frame the meats are pretty dry which is why I think there was so much mixed reviews.
We went around 4:30 — 5:00pm, their ribs and rib ends don’t come out til 6:00 which can only mean we ate the food from the day before.
Their sides taste very homestyle like which is a plus but if you’re going to make homestyle sides, you must taste it to see what type of seasoning should be added.
The sweet potatoes had no real flavor, wouldve been better with more brown sugar and even a hint of cayenne pepper.
Brisket & pastrami were both very dry, and the pork belly was okay.
I made my own bbq sauce from the bbq sauce they had and mixed in some ketchup and their ghost chili pepper sauce.
Another downfall — their ghost chili pepper sauce was not spicy at all, very disappointing since I love spice
Where was the sweet tea?

Yesterday I was on a BBQ fix and visited two prime places for BBQ in Astoria and LIC…
I really want to like this place. No, I want to love this place, but…
but, is the place is not welcoming…
but, is when you first walk in there is cold in the air; not the warm aromas of wonderful BBQ…
but, is the disarray of the cooked BBQ in their display window unit…
but, is a sandwich with no sides or pickle…
but, is a small portion of meat on huge Texas bread…
but, is good BBQ but not great BBQ…
You either love this place or but…
I just don’t get this place but…
John Brown Smokehouse seems to get a lot of play with blogs and local newspapers but…
This is my second visit to John Brown Smokehouse but…
There always seems to be something missing with John Brown Smokehouse. The place is cold in décor and lighting. It is just not welcoming like a Texas style smokehouse with everything and anything on the walls. It did not have the aromas of good cooking in the air.
The Burnt End Sandwich was good, but it was 2 slices of white bread with meat on butcher paper on top of a mental tray. I was expecting a pile of meat on the two huge slices of bread. Something more. Oh yes the side was a logo of John Brown. While it was good, the presentation was just blah. At $ 10.50 for the sandwich a few slices of pickles or a ramekin of slaw would be nice. Your talking 17 or 20 cents in food cost, but…
The bar has been raised in Astoria and LIC for BBQ. John Brown Smokehouse is good but…
It is missing a few things but…

I’ve been itching, no dying, no absolutely heartwrenchingly desperate for a good BBQ joint in Queens… and John Brown is the best that I’ve come across so far. (Are there even any others?)
Seems like the Burnt Ends as indicated by other reviewers is the thing to get here… and they didn’t disappoint! Burnt on the outside for sure, but juicy and fatty on the inside in equal amounts tender meat and equal amounts sinewy flesh. Its hard to stop yourself once you start diggin’ into a pile of burnt ends… unfortunately the portions aren’t large and the price per admission ain’t cheap.
I paid $ 14.XX for a portion of burnt ends, mac and cheese plus a soda. If I had to guess I got maybe ¹⁄₃ of a lb of burnt ends… to be fair the burnt ends are a delicacy since its such a small part of the pig. Also it’s the most expensive thing on their menu at $ 21 a lb if I recall correctly.
Come here and try it for yourself, at least once. Note: they do have a pretty wicked hot sauce, I found it on a table towards the end of my meal unfortunately but it had quite a bit of kick to it and I would recommend you give it a shot! Their regular BBQ sauce was too sweet and didn’t do it for me.

Fette Sau, Fatty ‘Cue and now John Brown Smokehouse, won’t you pitmasters please please pity the poor New Yorker who must leave the city for a taste of good ‘cue? But with this style of BBQ, the alternative is to travel to Kansas City.
As such, John Brown’s pitmaster, Josh Bowen, grew up in Kansas City, and he certainly knows his BBQ. And he sure knows his brisket, especially the burnt ends (available as a sandwich; $ 10 or platter; $ 11.50). If the smoked brisket at John Brown are the sensible, tame member of the family, the burnt ends are the dangerous wild child black sheep of the family — ridiculously fatty and rich, steeped in smoke, and oh so good.
But sometimes he misses; the rib tips were withered into dessicated sad nubs of food. And the punchless pulled pork is not something I’d recommend with confidence. But there are delights, such as the ultra juicy, though very funky lamb sausage. And surprises, such as the thoughtfully cooked and thoroughly moist smoked chicken (Holy smokes, that chicken was good!).
As much as I’d like to see a good BBQ restaurant closer to home, like the aforementioned smokehouses, John Brown is worth crossing a few neighborhood lines.

While Queens succeeds in being a destination for various ethnic eats, a BBQ place to fulfill the locals’ carnivorous needs and desires was missing. Enter John Brown Smokehouse with tasty meat offerings that will bring out the caveman in you — unga!
The pitmaster’s recipes hail from his home in Kansas City and this is the kind of BBQ that hits the spot for me. Slow-​smoked and infused with flavor from the dry rub and special wood without the need for gloppy sauces, although bottles of BBQ or hot sauce are offered on the tables.
You can’t go wrong with the smoked fatty pork belly — laced with beautiful, crunchy char on the outside yet moist and silky on the inside — or the juicy, flavored bits from the burnt ends. If you desire something leaner the equally flavorful brisket is another option although sauce may be needed to rehydrate this dryer piece as it gets cold. Embrace your neanderthal roots and gnaw happily on those toothsome spare ribs. As amazing as they are, they may need a little coaxing from your teeth before the meat completely comes off so if you rather not exercise your canines, rib tips are offered as well. The lamb sausage, which was more a tribute to nearby Astoria’s ethnic community rather than a traditional southern offering, was the sleeper star of the meal — stuffed with so much flavor while the casing delivered a pleasing snap and chew.
I have no complaints with the sides, especially when each bite of the baked beans comes with tasty meat bits of its own and is a nice balance of savory, sweet and vinegary. Mayo haters can rejoice as John Brown’s cole slaw includes none of that white nonsense but instead a tangy vinaigrette and some sliced apple (I think). The mac and cheese could have used more cheese but I appreciated that it was a lighter take on the usually gooey favorite allowing me more room for meat and dessert.
Our group was gifted a few desserts (apple pie, pecan pie, and bread pudding) and although John Brown is not necessarily a destination for sweet endings, this last course complimented the meat heavy meal rather nicely with the bread pudding being my favorite of the three.
Whether you want your BBQ meats in a sandwich, on a platter with sides, on a salad or by the pound, John Brown Smokehouse will satisfy those carnivorous cravings and give you meat sweats without the high premiums that most Manhattan smoke houses charge. Fat fearing and fat loathing folks beware as all that rendered goodness that glistens on the meat will coat your lips as you dig in. You may swear off meat for the next month after this meal but one day worth of gluttony is worth it.

Please don’t be confused — my rating is a 4.5 (FOUR POINT FIVE, y’all)
I’m from Texas… and while I understand this place channels more of the KC vibe… I’ve still got mad credentials to be all up in the judgementallness when it comes to BBQ.
This place is WINNING (and God has blessed me bc it’s not far from where I live in Astoria). The menu is simple…5−7 types of meats, a few sides. The meat is glorious. Pulled pork tender, hint of smoke, and only lightly sauced (perfect). The burnt ends — lord jesus christ please bless this pig who gave its life with a special place in pig heaven. The mac and cheese is winning, too.
The prices are honestly too good to be true — and I shouldn’t be saying this bc I don’t want them to go up.
Place is down-​home. Order at the counter. Butcher paper abounds.
No iced tea. Crime bc, by the supreme ruling of heaven, this is required when eating BBQ. Also, where are the picklez, yo?

The Facebook postings of John Brown Smokehouse are like the tempting mythical siren callings that lured sailors, enticing them with their bewitching songs.
One day their post sang of smoked pastrami, searching for my weakness. The next day they posted of smoked turkey breast (too healthy for my lustful, meaty desires).
But the third siren beckoned to my innermost primal gluttony. Smoked PRIME RIB! This I could not resist. I tried to put it in the back of my mind, but I began to worry…
What if they run out before I can satiate my pleasure of such a tender cut of meat, and their interpretation of what I believe to be the perfect marriage of what I love the most? What if it was a one time offer?
I held back for one day before I rushed into the establishment. Trying to be coy, I asked how the prime rib offering was accepted. In response, the owner held up, over his head (ala «Lion King»), what he had undoubtedly (in my mind) prepared in anticipation of my arrival. A glorious prime roast of pink, smoked rimmed perfection with a medium-​rare center.
At $ 26 per pound, I momentarily contemplated the cost and decided to order 2 lbs for take-​out. In the meantime, I was given a sample of the outer crust, after which I danced upon tasting. Then I was given a sample of the oh-​so tender turkey breast, which I believe elicited neanderthal approval in the form of grunts on my part.
«Try a sample of the pastrami», the owner said.
Showing some restraint, I declined at the risk of cardiac arrest from my joy.
Being a fan of the prime rib at Morton’s Steakhouse for special occasions, I’m thrilled to know I can order a different presentation, so tastefully perfect, and so conveniently close to home.

With a large assorted order to feed 7 people ordered to go a bunch of friends and I gathered to devour what so many have already been claiming as legitimate bbq.
I’ll have to preface this with the fact that since I had the food to go, I’ll definitely have to go back and eat it fresh in the restaurant next time.
One thing I will say is stand out is their cole slaw. It’s very vinegary and acidic which is an absolute perfect pairing when you’re on a meat fest adventure.
The burnt ends are definitely tasty but I found the taste varied quite a lot between pieces. The fattier ones definitely better.
The ribs are definitely some of the better flavored ribs I’ve had in NY. I must say though if you’re one of those types of people who equate a slathering excess of sauce as «good» then you’ll be disappointed. However if you’re one to fully focus on the taste and seasoning, you’ll find them delicious.
The pork belly is a hit, but I say almost any place that serves pork belly is pretty much guaranteed that as a hit.
Also tried the lamb sausage and while I generally dislike lamb, found myself liking the sausage.
The brisket is just tender enough and flavored proportionately.
At the end of the day though, I feel like the stand out dishes are the cole slaw and the ribs. These are the two things that will set this place apart.

The second you open the door to this place you are welcomed by the heavenly scent of smoked meat. It’s nearly impossible to find a good BBQ place around this area of Long Island City. You can’t beat the prices on anything on the menu here. I have read about ‘burnt ends” of brisket which back in the day used to be discarded by pit masters but little did they know, they are the best part of BBQ and this place makes it perfectly. It is the best BBQ item I have ever tasted in my life. It’s a must order when you go here. The pork belly was smoked to perfection as well with the perfect amount of fat and the brisket is moist and top notch in my book. I love how they give you complimentary slices of white bread which is staple in the BBQ world. Even that bread is soft and thick and perfect with all that smoked meat. Honesty, The side orders which I tried so far were amazing. The smoked beans were great. I would get them everytime. The mac and cheese was actually very light and tasty which is good cause it saved me room for more meat to consume.
Bottom Line: Hope to God this place does well and I can’t see how it won’t.
With perfectly smoked meats and a great friendly staff. It’s a great out of the way BBQ place in NY and with some word of mouth, this place is sure to be a hit as time goes on.
p. s. — I didn’t even have the ribs yet but you can tell they look so good and if they taste half as good as what I ate already then I think we found a winner.

Amazing BBQ! This is exactly what this area needs. The BBQ flavor is deep, the spices are perfect, not just salt, pepper, paprika, but a lot more. Walking in for the first time we were greeted by the owner with a sample of most of the meats to try, nice service. I love that they do Pork Belly and Lamb Sausage in addition to the more typical BBQ cuts (Brisket, Pulled Pork). The Pork Belly was delicious and perfectly fatty, I look forward to ordering it next time. The brisket was as expected juicy and delicious, with a small strip of melt in your mouth fat on the top.
After trying a few items my company and I both decided on the Burnt Ends. One of the best BBQd items I’ve ever had, ever. Despite the name ‘burnt’ they do not have a burnt taste, are perfectly crispy on the outside and still miraculously moist on the inside. Its well marbled, and served at the perfect temperature, the fat just melts in your mouth and helps to keep the meat perfectly moist. Salty, sweet from I believe brown sugar in the rub, umami, and spicy from the addition of the excellent BBQ sauce, makes this perfect food!
The side dishes was good to great. The Mac and Cheese was good and cheesy, very tasty, although it was a bit on the mushy side, which I find typical at BBQ places, its not a dish cooked to order. The BBQ beans however were memorable, they tasted like the usual canned, sweet, rich, smokey beans, however instead of the more mild pork that is usually added, this version has (it was explained to me) brisket and some burnt ends. Really good beans, very rich. The portion too is a large size, very good value. The fries are standard frozen fries, but they did cook them well done, as ordered, so they were good, and perfectly seasoned.
The platters are very well priced considering the quality and portion of the food. Absolutely delirious real BBQ, unmatched in the area, perhaps in NYC. Go out of your way for this place!