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Lunch Break: NYC Summer Barbecue

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With summer just around the corner, thoughts are sure to turn to barbecue! These places do it the right way, smoking meat low and slow for hours. Today’s lunch break: barbecue! by Yvo Sin.

See Also: NYC’s Best Barbecue | Best Soul Food Restaurants

Three Brothers BBQ

three brothers bbq Lunch Break: NYC Summer Barbecue

(credit: feistyfoodie.com)

40-21 Bell Blvd
Bayside, NY 11361
(718) 224-7753
3brosbbq.com/

Three Brothers BBQ in Bayside, Queens, knows their meat: they’re actually also a butcher shop. Lucky for you, they also sell meat they’ve smoked for hours in the back, imparting a lovely, smoky flavor. Everything is priced fairly, portions are generous, and unless you’re a linebacker, a lunch platter will leave you stuffed with enough leftovers for another meal. All of their sides are also made in-house; try the sausage pasta or jambalaya for a real treat. Any of the barbecue meats are winners, but the briskets are especially delicious.

The Smoke Joint

smoke joint Lunch Break: NYC Summer Barbecue

(credit: yelp.com)

87 S Elliott Pl
Brooklyn, NY 11217
(718) 797-1011
thesmokejoint.com/

The Smoke Joint proudly proclaims there’s a new ‘cue in town: New York ‘cue. Bringing their own spin to barbecue, for which NYC is not known, The Smoke Joint offers such standards as hickory smoked pulled pork, ribs, and the like, but also brings things to a new level with beef short ribs, which melt in your mouth and sometimes down the front of your shirt if you’re not careful. Everything is made in-house with care and love; try a Tiger Woods, limonade mixed with iced tea.

The Ranger Texas Barbecue

legends ranger bbq Lunch Break: NYC Summer Barbecue

(credit: feistyfoodie.com)

7104 35th Ave
Jackson Heights, NY 11372
(718) 899-9553

From the outside of The Ranger Texas Barbecue, you’d never know that inside is some of the best ‘cue around: it’s actually in the back of Legends, a local bipartisan sports bar in Jackson Heights. Walk past the bar into the back, where you’ll find, laid upon a carving board with just a scant glass divider separating you from it, piles and piles of gloriously smoked meats and sausage links. Must haves: the St. Louis ribs (the meat falls off at barely the slightest provocation) and the smoked sausage links, which come to the table sliced and ready to make eager mouths happy. The sides are also made with care; the creamed corn has pieces of bacon in it, so beware if you don’t eat pork.

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Yvo Sin is the founder and head writer of The Feisty Foodie.

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