Published: January 6, 2015
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Being the NYC half of the Grilling With Rich team, when people find out that I am really into BBQ and write for a BBQ website I am often asked what the best place for BBQ in NYC is. We at Grilling With Rich, know that it all comes down to personal preference when it comes to any food or sauce but without fail I always give a couple places as my recommendation and Fletcher’s Brooklyn BBQ is always on the list.
Located on 433 3rd Ave in Brooklyn between 8th and 7th St in the Gowanus neighborhood this Fletcher’s is one of the best the city has to offer. I have sent and brought numerous people there over the years and without fail everyone has enjoyed themselves.
— GrillingWithRich (@GrillingwRich) November 8, 2014
My most recent visit was with Rich and knowing he was coming I waited to write this review until we went together. Fletcher’s like many traditional BBQ places you walk up to the counter and can see the meats which are fresh out of the smoker and order by the pound. The twist is once you order and give them your name you can wait and relax as they prepare your order and call you once it is ready so you can pick it up at the counter. Alright, enough with the location, place, etc… on to the Que! On this most recent visit with Rich we got; brisket, burnt ends, pulled pork, ribs and tri-tip. Yes, you read that last one right, I said tri-tip which is a cut not many places do. The Tri-tip is a triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primals. Often, not seen in east coast BBQ joints (honestly, I don’t know any place else doing this) it is a very tender and flavorful cut of meat best enjoyed rare to medium-rare and Fletcher’s does it perfection.
[Rich’s thoughts: I must say that the Tri-tip was the second highlight of the meal. It was smoked to perfection and was still nice and moist in the inside, I know that this summer I am going to try to smoke and make my own amazing trip-tip! I also really enjoy the brisket and the burt ends, too many times barbecue restaurants’ do not offer burnt ends and I am not sure why they don’t. I personally think that it is one of the best parts of the brisket if done correctly.]
The brisket and burnt ends were delicious and are my usual go-tos at any BBQ joint, the brisket is tender and flavorful and doesn’t need any sauce. However, the sauce at Fletcher’s is so good its impossible not to use a little. One of the things I like best about Fletcher’s is their pitmaster Matt Fisher is always pushing the culinary envelope using low-n-slow BBQ in other creations and this time it was no exception. Matt surprised us with a taste of Brisket Cheese steak which is every bit as heavenly as it sounds. For this Matt takes their brisket slices it and tops it with some fried onions and cheese sauce (Same cheese as their amazing home made mac-n-cheese and chili-mac) and serves it on a crunchy roll. Rich liked the crunchy roll, I would have preferred a soft roll that soaked up the grease from the brisket and cheese.
[Rich’s thoughts: the Brisket Cheese Steak was the highlight of the meal for me. The reason why I loved the sandwich so much was because of the originality of the dish. Too many times you just get a brisket sandwich only offered in two ways: strips and pulled brisket. This was a great way to incorporate barbecue into something that is enjoyed by a lot of people: the famous Philadelphia Cheesesteak. In addition to loving the concept, the sandwich was executed perfectly down to using the right cheese and also having the strips of onions and green peppers. If you ever go to Fletchers BBQ make sure that you get this must have sandwich.]
The ribs were delicious and had just the right amount of tenderness, requiring a little pull to get the meat off the bone. This was the favorite of Rich’s brother-in-laws by far. Although, picking a favorite meat for any of us was nearly impossible. The pulled pork is great and I’ve enjoyed it every time I get it but next time I think I need to get it as a sandwich sloppy top style, its just how I prefer my pulled pork most.
[Rich’s thoughts: I must also say that the pork at Fletchers BBQ isn’t something that you should miss and should be a standard on any serious plate of barbecue while eating at a BBQ Joint. I always judge the barbecue joint that I am visiting based upon how the pork is because I really believe that pork is a staple of any good place and shows the technique of the barbecue joint and also the flavor profiles that the pitmaster is trying to achieve. With that being said, Fletchers BBQ is a place that you MUST go to just based on the pork. The flavor and also the tenderness was spot on.]
Also of Interest:
- Smoked Bacon Wrapped Onion Rings w/ Sriracha Mayo Dipping Sauce
- BBQ Pitmasters Tips on how to Make Perfect BBQ Pork Ribs
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