Take-Home Treats: Mighty Quinn's Brisket and Burnt Ends

 Two words. And I'll say it again...

 ...Brisket and Burnt Ends by Mighty Quinn's, prepared the old school way with wood and time. And I've got a pound for take-out...

Mighty Quinn's brings real barbecue to the metro, with its signature Brisket, Burnt Ends, Pulled Pork, Sausages, and the Brontosaurus Rib, cooked slow and low for that authentic barbecue flavor (for more on Mighty Quinn's, see my previous post, Cooking the Old School Way with Wood and Time at Mighty Quinn's). And I'm bringing that unique Mighty Quinn's experience home with me, with all the sides including the Potato Salad (P 165 Small) and Pickled Add-Ons like Cucumber, Red Onions, Chili, and Celery and some Coleslaw with its distinct vinegar hints for good measure.

Extra Barbecue Sauce? Absolutely. Smoky, sour, tart with just a whisper of subtle sweetness and sharpness to temper the richness of the fork-tender Brisket and Burnt Ends.

Then, it's time for some serious business, starting with Mighty Quinn's Burnt Ends (P 495 Single Serving/P 1,295 By The Pound). The Burnt Ends are rich with bold flavors, and it's no surprise, since it's the part where all the smoky goodness and flavors are concentrated. It's barbecue the way it should be, and that's what you get at Mighty Quinn's.

After quick work on the Burnt Ends, it's time for Mighty Quinn's signature Brisket (P 495 Single Serving/P 1,295 By The Pound). One look at the charred outer layer and vibrant red smoke rings tell you this is the real deal. It's what made Mighty Quinn's founder, Hugh Mangum, the undisputed "Barbecue King of New York." Tender and juicy, it's pure beefy richness. The real thing. Drape it with some of Mighty Quinn's homemade barbecue sauce, and you've experienced the authentic flavors of Texas and North Carolina via New York in your own home. And it just can't get better than that...