New York’s Unexpected BBQ Spot That Locals Say Smokes Meat As Good As The South
When you think of mouthwatering barbecue, your imagination often drifts to Texas brisket, Tennessee ribs, or Carolina pulled pork. But tucked away in the industrial heart of Red Hook, Brooklyn, a smoky secret is rewriting the rules of barbecue greatness.
Hometown Bar-B-Que has sparked a flavorful debate, with locals and critics boldly suggesting what once seemed unthinkable—that New York could rival the South when it comes to smoked meats.
From tender, juicy brisket to perfectly charred ribs, the flavors are unforgettable. I stumbled upon this gem last summer, and every bite convinced me my taste buds had found barbecue paradise.
The Pitmaster’s Unlikely Journey
Billy Durney wasn’t born with a smoker in his hands – he was protecting celebrities as a bodyguard! His transformation from security specialist to BBQ maestro happened after a life-changing road trip through the South.
I chatted with Billy last month while waiting for my order. “I fell in love with Southern hospitality and smoke,” he told me, eyes crinkling with passion. “But I wanted to bring something uniquely New York to the tradition.”
That vision turned into Hometown, where traditional technique meets big city creativity in ways that make even Southern visitors nod in respectful approval.
The Legendary Beef Rib That Changed Minds
Picture this: a dinosaur-sized beef rib that makes grown adults gasp when it arrives at their table. Not an exaggeration! Hometown’s signature beef rib weighs nearly a pound and comes draped in a pepper-crusted bark that crackles with each bite.
My first encounter with this meaty masterpiece left me speechless. The tender pink meat pulled away effortlessly from the bone, dissolving on my tongue with a perfect balance of smoke, salt, and beef flavor.
“Worth a plane ticket” isn’t just hype – I’ve witnessed Texans close their eyes in silent reverence after taking their first bite.
Fusion Flavors That Honor New York’s Melting Pot
The genius of Hometown isn’t just mastering Southern classics – it’s creating BBQ that could only exist in New York. Take their Jamaican jerk baby back ribs: a brilliant nod to Brooklyn’s Caribbean community that marries island spice with slow-smoke technique.
My friend Miguel, a BBQ purist from Memphis, rolled his eyes when I suggested ordering the Korean sticky ribs. Twenty minutes later, he was quietly asking our server for another order!
The lamb belly banh mi represents everything wonderful about this place – it’s BBQ without borders, respecting tradition while embracing the multicultural energy that makes New York special.
Smoke Science That Rivals Southern Traditions
Southern pitmasters often claim their regional wood gives them an edge. Hometown proves great BBQ transcends geography through obsessive attention to smoke science.
The restaurant uses a mix of oak and cherry wood in custom-built smokers that run 24/7. Walking by at 5 AM? You’ll catch someone tending those fires – no shortcuts.
“The key isn’t where you smoke, but how patient you are,” explained the smoke-master during my kitchen tour. Hometown’s brisket gets a full 12-16 hours of low-temperature love. That methodical approach creates the signature pink smoke ring that announces authentic BBQ before your first taste.
The No-Frills Setting That Puts Food First
Forget white tablecloths and fancy service – Hometown embraces a refreshingly straightforward approach. Your meal arrives on butcher paper, sides in simple containers, with the focus squarely where it belongs: on the meat.
The warehouse-like space buzzes with energy. Last Saturday, I watched families, hipsters, and gray-haired BBQ enthusiasts standing in line together, united by the promise of something delicious.
Live blues music often fills the air on weekends, creating an atmosphere that feels both Brooklyn-cool and Southern-hospitable. The no-reservations policy means everyone waits their turn – even celebrities (I spotted a famous chef patiently waiting his turn last month).
Local Ingredients That Tell a New York Story
Southern BBQ prides itself on regional ingredients. Hometown applies this philosophy with a New York twist, sourcing from farms across the Northeast whenever possible.
The brisket comes from heritage-breed cattle raised in upstate New York. Even the pickles – those essential BBQ accompaniments – are made in-house using cucumbers from local farmers markets.
“We could import everything from Texas,” the manager told me, “but that wouldn’t be honest to who we are.” This commitment to locality extends to their beer selection, featuring Brooklyn breweries alongside the perfect smoky meat pairings. It’s BBQ with a sense of place – just from a different place than you’d expect.
The Unexpected BBQ Ambassador Changing Perceptions
Remember when New York pizza finally earned national respect? Hometown is doing the same for NYC barbecue, serving as an ambassador that’s changing perceptions bite by smoky bite.
Food writers from Southern publications now regularly make pilgrimages here. I overheard a group of visitors from Austin last month, initially skeptical but eventually trading phone numbers with locals after bonding over brisket.
“It’s not about being better than Southern BBQ,” Billy once explained in an interview. “It’s about being worthy of the conversation.” That humble approach, combined with undeniable skill, has earned Hometown a place at the national BBQ table – and proven that great smoke knows no geographic boundaries.