Brooklyn Magazine Summer 2013

Brooklyn’s Best BBQ

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.

Brooklyn Magazine

Gourmet Trio Plate by Jean-Marc Gady

Gourmet Trio Plate with Fette Sau BBQ

White Bike Ceramics Tabbed Dinner Plate with Briskettown

BrisketTown is a Brooklyn-based house of slow-smoked meat, delicious sides, and fresh-made pies.  Each night they turn down the lights, crank up the music, and start doing what they do best: serving up Central Texas-style BBQ classics.  Its beef brisket, which is rubbed in salt and pepper and smoke for about 15 hours until perfectly tender, is the most popular item.  But increasingly folks have been flocking to Briskettown for pork ribs and pulled pork.  The crowning jewel for this restaurant has been perfecting its house-made Texas “Hot Guts” sausage, which allows them to complete the Texas Barbecue Trinity (brisket, pork ribs, sausage).

White Bike Ceramics

White Bike Ceramics Plate

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