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One Saturday evening, the beef brisket special was sublime at this new barbecue, which has, to its credit, experimented wildly with the menu in its opening months. The chopped-beef sandwich stands out on the regular menu, and so do the Flintstone-size beef ribs from which the sandwich is made, available two to an order on their own. We also dig the hot links, Brooklyn-style Buffalo wings, roasted corn on the cob, and general welcoming vibe of the place. In this case, small batches and lots of wood (mainly maple) mean good 'cue.
The smoked beef brisket at BrisketTown, 12/1/12. Note the thick smoke ring and the moistness of the meat. Smoked 12 to 16 hours. This week Counter Culture traipses in to BrisketTown, Dan Delaney's n... More »
I've ratted out many New York barbecues over the last few years, based on the complaint that the meat didn't taste smoky enough, or even worse, that the flavor came from barbecue sauce containing the vile chemical cocktail liquid smoke. When it... More »
surprisingly good bbq for nyc
Icarus had some nifty wings made by his dad Daedalus out of bird feathers held together with wire and wax. But before he flies too close to the sun and crashes in flames into the Icarian Sea, let's throw a feast for him and his dad at Smoke Joint, where the smoked buffalo wings will offer a vague premonition of what's in store for him. If those dainty morsels are not enough, they can also chow down on the humongous beef ribs--but we'll make sure they don't eat too many, because it might... More »
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