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Mighty Quinnʼs barbeque is the merging of two great barbecue traditions: Texas and the Carolinas. It brings together the best of both and creates something uniquely its own...Texalina Barbeque. The process begins with the best, all-natural meats and poultry, seasoned with perfect spice blends and then smoked with wood for many, many hours until the perfect harmony of smoke, flavor and time emerges. Our food is steeped in tradition but given new life.
Sunday - Thursday:
11:30 am - 11:00 pm
Friday & Saturday:
11:30 am - 12:00 am
. Mighty Quinn's' menu is simple: they've got basic meats like pulled pork ($7.50, $18.75 by the pound) and Berkshire brisket ($8.85, $22 by the pound), and sides like sweet potato casserole, baked beans and slaw ($3 for a small, $5.75 for a medium, $11.25 for a large), but the meat is so tender it'll melt in your mouth, and the joint's laid-back, funky atmosphere just adds to the experience. Plus, they've got a solid selection of beers on tap, like Sixpoint Sweet Action, Lagunitas and Allagash White ($7), to add a kick to your dishes
Hugh Mangum's beefy brick-and-mortar aspirations have become the stuff of barbecue dreams. Don't believe us? Proof comes sliced and piled into brioche buns in the form of brisket with a squirt of sweet-sour "Texalina" sauce. A hulking beef rib vies for the top spot with exemplary pulled pork. Both meats sport aggressive bark, with an interior that's tender as can be. Throw in a solid list of craft beers available by the cup or growler, plus thoughtful sides like edamame with goat cheese, and you've got yourself a contender for the title. With a majority of highs and only one or two lows (pork ribs, lackluster sausages), Mighty Quinn's might just be the most well-rounded barbecue experience in the city.
This sublime East Village heavyweight produces what is unquestionably the best pulled pork in the city, thanks to the all-Berkshire butts and a piquant, balanced sauce that finishes them, as well as some of New York’s top-tier brisket and ribs. Meats go through a simple salt and pepper rub before entering the all-wood smoker. Given its fresh, original sides (edamame and sweet pea salad), its ultra-cool, stark yet artful decor (subway tiles, long wooden communal tables) and its use of meats at unheard-of levels of quality in any state, this cafeteria-style restaurant comes in at the top of the esteemed barbecue heap.
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