There are two
reasons why Pig ’N Out Barbeque in Brooklyn Heights opened in
October: The first, according to co-owner Roderick Marino, is
"love of the Q."
The other, he adds, "is family - ours [that’s his and those
of chef-owners Tomasz Surowka and John Tsakinis] and everyone
else’s. We want to feed families good barbecue in an atmosphere
where parents and their kids are comfortable."
Pig ’N Out Barbeque celebrates its porcine theme with "Rod’s
Carolina pulled pork," named for the owner, whose chefs
smoke the meat in a "Southern Pride smoker, capacity: 2000
pounds of meat." Two additional variations on the theme
include pork spare ribs served with grilled corn (pictured) and
roast suckling pig - a house specialty - with sweet potato fries.
Not interested in the other white meat? Nibble on smoked chicken
and turkey; a burger so juicy that Marino claims you’ll need
five napkins to handle it; or a mean smoked brisket sandwich
in the diner-style room with its stainless steel tables, Art
Deco blue and green plastic chairs and lighting that resembles
Until October, when the restaurant’s liquor license is expected,
it’s strictly BYOB - that’s bring your own beer with this grub.
Pig ’N Out Barbeque (60 Henry St. at Orange Street in Brooklyn
Heights) accepts American Express, MasterCard and Visa. Entrees:
$10.25-$26. The restaurant serves lunch and dinner daily. For
information, call (718) 522-5547.
Updated 4:00 pm, November 10, 2010