Food & Drink

Brooklyn-import brisket, burnt ends, brews, and... bacon brownies?!

Published On 10/17/2012 Published On 10/17/2012

Backcountry cabins: they're totally the perfect place to kick back, relax, lock Sergeant Doakes in a cage so he doesn't tell Miami Metro you're a serial killer, and -- thanks to Fette Sau -- get Stephen Starr BBQ. A collab with the Brooklyn restaurantrepreneur behind the original Sau in Williamsburg, Starr's counter-service Fishtown joint looks like the type of place the Hatfields would smoke the McCoys' prize hog with its tin roof-covered porch out front, picnic-tabled main dining room, and tin can light fixtures. The daily rotating Germanic-Texan-style 'cue's first-come, first-served and includes Duroc pork belly, Black Angus brisket, Pecorino sausages, and Berkshire pulled pork sidled w/ burnt-end baked beans, German potato salad, and bacon brownies, which'll leave you with a pork belly. Also awesome: there's a white-tiled, eight-saddled bar pouring 10 brews (Dock's PA Porter, Sly Fox Swanky Lager, Earth Bread's Dry Rub Amber...) sized from glass to gallon, plus 100 domestic whiskeys -- try too many and things're bound to get Harry.

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1. Fette Sau 1208 Frankford Ave, Philadelphia, PA 19125 (Fishtown)

Fette Sau keeps it simple. Wooden tables, concrete floors, gourmet BBQ, craft beer and whiskey. No pretense. Sounds like the go-to spot for the most interesting man in the world, doesn't it? Named after the German phrasing for "fat pig," Fette Sau's obviously got pork on lock, plus other delectable, dry-aged and smoked meat comestibles. The Philly outpost of this Williamsburg standby is sure to satisfy.



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