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Tag: brisket

Morgan’s BBQ

Texas style BBQ & bourbon in Flatbush.

What We Had

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Brisket
Pulled pork
Pork sausage
Collards
Mac & cheese

The meats were great – both exactly what you would expect and/or want. The sausage was a touch fatty for my taste, but the DH loved it and the taste was good. The sides were also good – the greens were cooked right with just a bit of bite left (they’re also vegan), and the Mac was good, too.

Decor

Woods, sarcastic bar signs and chalkboard.

Service

Efficient and gearing up for a long game night.

Overall Impressions

Looks like it could be a fun little spot, depending upon the day’s clientele. We visited on a Friday post-work when a game happened to be going on at The Barclays, and the bar crowd was already drunk & loud at 5:30 pm. It was college kids from presumedly out of town, so they were at least amusing.

Rating

4 out of 5 for some solid BBQ

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Mighty Quinn’s Barbecue

Long-awaited brick and mortar location of a Smorgasburg favorite.

What We Had

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Brisket – Quite possibly the best in town.
Pulled Pork – Also fantastic.
Vinegar-based Slaw – Great crunch; nice and fresh bite to cut the smoke and fat.
Pickled Chilies & Onions – Genius accompaniment.
Pea & Edamame Salad – Nice bright refresher and the perfect Spring side.
Burnt End Baked Beans – Smoky, velvety and full of meat – just how beans should be.

Decor

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Open & breezy with lots of blacks, metal and wood. Great music.

Service

Order at the counter.

Overall Impressions

Fantastic. Stellar meat, really great sides, beer, *and* they’ll be adding fries to the menu soon. Win.

Rating

5 out of 5 for outstanding BBQ.

The current BBQ ranking lineup: The brisket here surpasses Fletcher’s, making it our favorite in town. The pork is almost as good as Fette Sau. If you figure in the killer sides & pickled veg, Mighty Quinn edges it out to become our favorite overall BBQ joint. Fette Sau is still, technically, our favorite pork place – if only for the vinegar-based sauce.

Delaney BBQ

The eventual outcome of running a hotly successful underground BBQ brisket operation – walls. Located on the quiet side of Williamsburg.

What We Had

Brisket – a big, beautiful mix of fatty and lean portions.

Fabulous brisket – not quite as great as Fette Sau, but we are admittedly biased. If we’re talking straight beef and not adding pig into the equation, it’s a really close race if not a dead heat.

Collards

Stellar greens – vinegary enough I wasn’t left wanting and deeply flavorful. The greens made my day.

Cheese

Nice cheese – a Comte.

Potato bread was available on the side board, as much as you want.

Decor

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Simple rustic decor with exposed brick, whitewashed benches and Americana on the shelves. Dominated by a neon cow at a nice relaxing quarter light power.

Service

Order at the counter. They’re busy, but take the time to do a great cutting job and are friendly.

Overall Impressions

This is a great place for some brisket. And I’m not just saying that because of the free take home drink koozie.

Rating

4 out of 5 for very good brisket. They know what they do, and they do it well.

Fort Reno BBQ

BBQ joint in Gowanus helmed by a Collichio protege.

What We Had

Brisket – This was the best of the bunch. Flavorful, tender and delicious.

Pulled pork – Decent. Flavor didn’t fully penetrate & it was a hair dry, but still good.

Collards – I absolutely loved.

Mac & cheese – Also pretty great.

Biscuit – Not the best in the world, but satisfying and worthy.

Decor

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Metal & old wood decor with lots of mason and jelly jars. Rock anthems over the speakers lend an all-American vibe.

Service

Order at the counter service, with separate bar.

Overall Impressions

This tiny place (seating for maybe 20) is pretty good. Not as good meat as its neighbor Fletcher’s, but better sides.

Rating

4 out of 5 for solid taste, but second best meat (by a hair) in the neighborhood