Mighty Quinn's Barbeque
Hugh Mangum calls his sauce Texalina, a Carolina vinegar and mustard line crossed onto a Texas dry rub.1 A carver slices the meat to order at the counter.2
Why go
Mangum sold brisket at a Smorgasburg stall before any of these rooms existed.1 The dry rub came from his father's Texas. The mustard and vinegar came from his in-laws' Carolinas. Caitlin Griffith reported that parentage for Time Out in 2018.1 The pork gets paprika, cumin and sugar, then twelve hours of smoke.1
The Dirty Brisket Bowl comes loaded with burnt ends, chile-lime sauce, red onions and scallions.4 The same burnt ends go into the baked beans and over the Dirty Fries.14
Order this / avoid
- Order: the pulled pork, with the Texalina on it. That is the sauce the room was built around.1
- Order: the Dirty Fries or the loaded potato if you want the burnt ends without a platter.4
- Order: the mac and cheese fritters. They come with a smoked tomato aioli.4
- Avoid: turning up for the Brontosaurus Rib. Griffith reviewed one in 2018.1 No beef rib appears on the company's menu now.4
What locals & experts say
- Caitlin Griffith, reviewing the East Village room at three stars for Time Out New York on 25 May 2018:
the behemoth Brontosaurus Rib: The crispy, blackened beef is enhanced by only a sprinkle of Maldon salt after a ten-hour session over embers.
1 - Mighty Quinn's, in its own mission statement, on the method Hugh Mangum runs:
We cook our barbeque the old school way with plenty of wood and time, adding just the right amount of salt and spice to let that lovely marriage of process and product evolve into something transcendent.
2
Good to know
- The door: five rooms trade in New York, from Battery Park City to Forest Hills. This is 75 Greenwich Avenue, which the company files under West Village.3
- Ordering: a chalkboard of six proteins and four sides over a cafeteria line, so you point and pay by weight.1
- The meat: Berkshire and Duroc hogs and pasture-raised Angus, over oak, apple and cherry.1
Verdict
could-visit — It feeds four people who want four different things, and nothing needs booking to do it. I would put the pork in front of the beef.