New York, NY 10003
Village Voice's Description
A wealth of great barbecues has descended on the city, and Mighty Quinn's is one of the best. Once inside, the smell of hardwood smoke assails you, drifting over the trencher tables filled with happy barbecue enthusiasts downing thick slices of char-crusted brisket--fatty as all get-out--that's been smoked 16 to 20 hours. That's a long time. The pork ribs are a bit dainty, and with a touch of cumin in the thin sweet glaze, but look to the beef rib for a real barbecue oddity: a full foot in length, and accompanied by a bone that can double as a weapon once you've finished the blackened, wiggly hunk of meat. Also available are smoked hot Italian sausages (only so-so), decent pulled pork, and chicken. Sides are rudimentary, and run to hot pickled red chiles, homemade cucumber pickles, brioche rolls (!), burnt-ends beans, and two kinds of cole slaw. Start out by trying the brisket. --Robert Sietsema
Tips from foursquare
Holy shit, you guys! The pulled pork sando is like meat clouds in between bread clouds. In heaven. Smoked and seasoned by Jesus himself. Try it.
Beef ribs, pulled pork, and beans with burnt ends all excel at Hugh Mangum's modern-looking barbecue joint.
Don't be a sucker and wait for a table. Get your food to go and head to The Scratcher around the corner at 5th and Bowery.
We’ve reviewed all sorts of Barbeque, but none that can so elequently combine the grit of Texas Brisket and Sweet Tang of Carolina pulled pork. Enjoy, and hold onto your napkins.
Barbecue is a cornerstone of cheap eatin’, and there’s no better spot for carnivorous feasting on a budget than Hugh Mangum’s packed East Village smokehouse (TONY’s pick for best new 2013 BBQ joint).
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