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Real New York Barbecue” is the mission statement at this unassuming Fort Greene spot. Like its nabe, the restaurant has flourished since opening in 2006, growing from a counter to a cozy 48-seat joint beloved by Downtown Brooklynites and BAM’s postshow crowd. BK boys Ben Grossman and Craig Samuel riff on regional styles, crafting a menu of classic smoked meats (pulled pork, brisket) and grilled fare (hot dogs, chicken wings), made in a hulking Ole Hickory smoker. Chatty servers bring plates of black-barked short ribs ($16) and moist St. Louis spareribs ($13 per half slab), making sure each table is armed with two sauces—the tomato-based Jointsmoke and the fiery Hollapeno—the playful names echoing the down-home vibe. Choose from 50 types of whiskey (Hudson whiskey, Jefferson’s bourbon) to wash down your meat.
The "sauce is boss" at this cheap, "bare-bones" Fort Greene BBQ standby, "a definite do" for "outstanding", "smoky" ribs and "on-point" wings; it's "rough around the edges", but service is "solid", and the crowds happily "eat while standing" ("'cuz it's so packed").
Sun-Thurs: 11am - 10pm
Fri-Sat : 11am - 11pm
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