Bill Fletcher and Matt Fisher slap a heap of bold flavor onto their bird at this Gowanus ’cue cafeteria. Before a four-hour smoking over red oak and sugar maple, the poultry is covered in a dry rub of 30-plus seasonings (allspice and thyme are in the mix). It gets a glistening glaze of tangy Red Hook Red barbecue sauce at the finish.
Good barbecue shouldn’t cost a pretty penny. Whether you’re craving juicy ribs or luscious pulled pork, check into New York’s best BBQ restaurants for affordable gut-busting meals. Here’s where to find our new favorites of classic dishes.
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