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Smokin' Brooklyn Style

Where: 87 S. Elliot Place [map], Brooklyn, NY, United States, 11217
January 14, 2009 at 2:00 PM | by BS | 2 Comments

As NYC BBQ goes, we get more excited about outer borough hole-in-the-walls than trendy Manhattan eateries. No offense to trendy Manhattan eateries, they just seem like bizarre settings to eat something as messy as BBQ ribs.

The Smoke Joint, in Brooklyn's pretty-trendy Fort Greene neighborhood, falls somewhere in between. It's definitely not a roadside 'cue shack, but it does bring a chilled-out atmosphere and traditional BBQ prices.

The one thing they are serious about here is the "smoke" part of the name. Everything, from greens to the wings, has a smoky flavor. The pulled pork, beef and chicken isn't quite as moist as what you'll find cooked outdoors in the Carolinas, but it's pretty damn close. They claim their Black Angus hot dog is the best in Brooklyn, and we haven't found anything to dispute that, especially because you can order one with pulled pork piled high on top. Even the Caesar salad comes topped with pork, beef or chicken. Basically, you're not gonna get out of this place without eating some meat.

But the best, meatiest part? Slide over to the bar post-meal and ask for some of the stuff from the atrocious-looking jar filled with liquid and meat. It's bourbon that's been marinating in bacon for months, and if you're a fan of both pig and alcohol, this is pretty close to heaven.

Related Stories:
· The Smoke Joint [Official Site]
· New York's Best BBQ: Now In Real Restaurant Form [Jaunted]
· BBQ coverage [Jaunted]

[Photo: nycblondieandbrownie]

2 Comments

Post a Comment
  1. telegraph

    Jaunted Member

    wow, looks great!

    And bacon-marinated bourbon sounds crazy! I'll have to check that out. Bacon seems to make everything better.
    January 14, 2009 at 8:37 PM
  1. cwblack

    Jaunted Member

    awesome place

    Don't skip the barbecue beans when you go. Also smoky, and studded with chunks of chopped beef and chorizo hot links. Really solid.
    March 2, 2009 at 11:07 PM

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