As perfectly smoked as anything in the South. Try juicy brisket ($23) with steamed Chinese buns, or oddball items like lamb ribs with tofu yogurt ($14). + backyard pig roasts Sundays in the summer. En savoir plus .
As perfectly smoked as anything in the South. Try juicy brisket ($23) with steamed Chinese buns, or oddball items like lamb ribs with tofu yogurt ($14). + backyard pig roasts Sundays in the summer. En savoir plus .
Take in a view of the Hudson, and meat-head Dan Delaney’s acclaimed beef. Sandwiches range from $8 to $10. Try the delish banana cream pie ($4, available as a special). En savoir plus .
Sauceless beef with a simple salt-and-pepper rub. Brisket ($25 per pound) is the star of the show but side dishes — collard greens ($4), Texas-style beans ($5) — also do the Lone Star State justice. En savoir plus .
Meats are smoked Texas-style with a traditional rub and packed into soft-shell tacos and burritos. Try signature brisket burritos and soft tacos ($9.50) with a secret-recipe rub of 11 spices. En savoir plus .
With competitive barbecue champ Myron Mixon, expect sauces heavy on vinegar, cayenne red pepper and salt. Anything pork, from ribs to shoulder, is a a good bet. En savoir plus .
The pulled pork might be the best in the city. Don’t miss perfectly salty, tender spare ribs ($23 per rack), not to mention side dishes like baked beans. En savoir plus .
Chef Kenny Callaghan makes exemplary Memphis baby back ribs using a 17-spice blend that sits on the ribs for a day. At $16 per half-rack, they're more savory than sweet and fall-off-the-bone tender. En savoir plus .
Chef Kenny Callaghan makes exemplary Memphis baby back ribs using a 17-spice blend that sits on the ribs for a day. At $16 per half-rack, they're more savory than sweet and fall-off-the-bone tender. En savoir plus .
The ribs ($12 for a quarter rack) are expertly made, as is the char siu, but our favorite is the barbecued lamb ($7 per quarterpound), a rotating special inspired by Kentucky’s smoked mutton. En savoir plus .
Meat with a Queens flair. Think smoked lamb, duck pastrami and even beef cheeks. A solid neighborhood spot with craft beers on tap, 40 kinds of whiskey and a stage for bluegrass bands. En savoir plus .
Relies exclusively on Oklahoma-style barbecue recipes from the co-owner's grandmother Mable. Try the brisket ($14.95 for a platter with sides) — it’s served naked with a zingy sauce on the side. En savoir plus .
Try Syracuse-style salt potatoes (boiled with lots of salt and served with butter), as well as popular wings ($3.95 for three, up to $13.95 for 13) barbecued to spicy perfection. En savoir plus .
