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Pit-Smoked Barbecue in Red Hook, Brooklyn


"Hometown is New York's Best Barbecue Restaurant" — Ryan Sutton, Eater

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Pit-Smoked Barbecue in Red Hook, Brooklyn


"Hometown is New York's Best Barbecue Restaurant" — Ryan Sutton, Eater

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The Meat Falls apart on eating as it should, it is both intensely peppery and slightly sweet. Its served on butcher paper-lined metal tray, with accouterments in paper cups, but this is the meal that requires neither sauce nor niceties.
— Amelia Lester, The New Yorker

Hometown Bar-B-Que opened in Red Hook, Brooklyn, in September 2013. We specialize in authentic, pit-smoked meats prepared in the classic Southern technique of smoking on oak wood. We also incorporate a variety of flavor profiles that represent our local communities. 

Hometown also serves up a wide selection of traditional sides and dessert. Our two bars feature craft beers, a wide range of American whiskeys, seasonal cocktails and Red Hook wines.

In classic barbecue style, we offer walk-up service to our counter on a first-come, first-served basis—until we sell out of that day’s specially cooked offerings. To make the wait enjoyable, chat with fellow diners, order drinks from the bar and listen to live music on weekend nights.

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Menu


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Menu


Prices subject to change

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The Crew


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The Crew


After almost 20 years in the security and private protection field, during which he kept a close eye on some of the country's most public figures, Brooklyn native Billy Durney has fulfilled a longtime dream by taking the helm as pitmaster and owner at Hometown Bar-B-Que. Since first learning to smoke meat as a youngster during visits to his grandparents' cabin in rural Pennsylvania, Billy has spent years obsessing over his barbecue, traveling around the United States and abroad perfecting his techniques. Starting in the backyard, cooking for family and friends, he has now realized his lifelong passion for wood, fire and meat.  "I love cooking with wood, and I love manipulating flavors," he says. "I'm just trying to cook the best bite I can cook. I don't know what to call it. We're doing it in Brooklyn, and I'm very proud to be part of that community.” Billy can be found making the rounds at Hometown every night, stopping at every table to check on his guests. "I appreciate them coming here," he says. "That's the reason I work 80 hours a week."

After almost 20 years in the security and private protection field, during which he kept a close eye on some of the country's most public figures, Brooklyn native Billy Durney has fulfilled a longtime dream by taking the helm as pitmaster and owner at Hometown Bar-B-Que. Since first learning to smoke meat as a youngster during visits to his grandparents' cabin in rural Pennsylvania, Billy has spent years obsessing over his barbecue, traveling around the United States and abroad perfecting his techniques. Starting in the backyard, cooking for family and friends, he has now realized his lifelong passion for wood, fire and meat. 

"I love cooking with wood, and I love manipulating flavors," he says. "I'm just trying to cook the best bite I can cook. I don't know what to call it. We're doing it in Brooklyn, and I'm very proud to be part of that community.”

Billy can be found making the rounds at Hometown every night, stopping at every table to check on his guests. "I appreciate them coming here," he says. "That's the reason I work 80 hours a week."

billy durney

Pitmaster AND Owner/PARTNER

As the owner/partner in New York restaurants Smith & Mills, Warren 77, Tiny's & The Bar Upstairs and Miller's Near & Far, Christopher Miller has enjoyed success in every facet of the hospitality business. His unique background in contemporary art and as an accomplished, French Culinary Institute-educated chef has strongly influenced the look and feel of Hometown.   Entree into the world of barbecue had been on Miller's mind for a few years prior to meeting budding barbecue entrepreneur Billy Durney, who shared his vision. Miller enjoys being able to see and hear about people making their own memories at Hometown.

As the owner/partner in New York restaurants Smith & Mills, Warren 77, Tiny's & The Bar Upstairs and Miller's Near & Far, Christopher Miller has enjoyed success in every facet of the hospitality business. His unique background in contemporary art and as an accomplished, French Culinary Institute-educated chef has strongly influenced the look and feel of Hometown.
 
Entree into the world of barbecue had been on Miller's mind for a few years prior to meeting budding barbecue entrepreneur Billy Durney, who shared his vision. Miller enjoys being able to see and hear about people making their own memories at Hometown.

chris miller

owner/partner

As general manager for Hometown, Mitchell Rosen draws on a wealth of experience working in such New York culinary institutions as the Grand Central Oyster Bar, City Crab and Bubby's. A self-described "people person," Mitchell oversees all operations at Hometown from the kitchen to the live music program. Rosen began his higher education at University at Albany, SUNYAlbany before his love of cooking led him to the Culinary Institute Of America, where he graduated with honors in 1994. From there, he trained as a sommelier but found himself increasingly drawn out of the kitchen and into management. 

As general manager for Hometown, Mitchell Rosen draws on a wealth of experience working in such New York culinary institutions as the Grand Central Oyster Bar, City Crab and Bubby's. A self-described "people person," Mitchell oversees all operations at Hometown from the kitchen to the live music program.

Rosen began his higher education at University at Albany, SUNYAlbany before his love of cooking led him to the Culinary Institute Of America, where he graduated with honors in 1994. From there, he trained as a sommelier but found himself increasingly drawn out of the kitchen and into management. 

MITCHELL ROSEN

GENERAL MANAGER

As Pit Boss for Hometown, Michael Conlon leads the pit crew through long nights of sitting on fires and smoking our barbecue. He draws on his experience as a former cook at some of New York City’s great restaurants, including CraftBar, Chanterelle, and Franny’s. After leaving his former career in the Radio and Record industry, Michael turned to his first passion, food. It wasn't until he began cooking with wood that his passion found its direction. Having cooked with wood burning ovens and grills, Michael jumped at he chance to finally cook proper barbecue. Michael began his higher education at Brooklyn College CUNY before attending The Art Institute of New York, where he graduated in 2004.

As Pit Boss for Hometown, Michael Conlon leads the pit crew through long nights of sitting on fires and smoking our barbecue. He draws on his experience as a former cook at some of New York City’s great restaurants, including CraftBar, Chanterelle, and Franny’s.

After leaving his former career in the Radio and Record industry, Michael turned to his first passion, food. It wasn't until he began cooking with wood that his passion found its direction. Having cooked with wood burning ovens and grills, Michael jumped at he chance to finally cook proper barbecue.

Michael began his higher education at Brooklyn College CUNY before attending The Art Institute of New York, where he graduated in 2004.

MICHAEL CONLON

PIT BOSS

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FAQ


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FAQ


What type of Bar-B-Que do you serve?

We serve Brooklyn style barbecue. We apply authentic southern cooking techniques and use only wood to cook. After the smoking process, we manipulate flavors to create dishes that represent the flavor profiles found in the diverse, multicultural city of Brooklyn. Some examples include our Vietnamese Wings, Caribbean Jerk Baby Back Ribs, Lamb Belly Banh Mi, Oaxaca-Style Tacos and Fried Korean Sticky Ribs.


How long is the wait?

While the line can be intimidating, we hope it can also be welcoming. At our busiest times, the line can take 45–60 minutes, but the wait for pit-smoked barbecue is part of the culture and experience we hope you'll enjoy at Hometown. It's our goal to keep you informed and occupied while you wait, so grab a drink from the bar or from a server and make the line worth it. We ensure that you get fresh cut-to-order meats and our carvers and cashiers are there to guide you through any questions you have. 


Can I make a reservation?

We do not accept reservations



Where do you get your meat?

Our meats are sourced from some of the best small family owned farms in American as well as local farms here in the New York and New Jersey areas. 


How much Food do you recommend ordering per person?

The carvers and cashiers can help with quantities when ordering. We do not offer platters, samplers or combo plates, but we do recommend dining in groups and ordering a la carte from the menu to get a variety of items to your liking. 


What vegetarian options do you have?

Our mac & cheese, coleslaw, potato salad, whiskey sour pickles, cornbread and sauces are all vegetarian.


What items are gluten free?

Everything on our menu is gluten free except our mac & cheese, hot & sweet sauce and our wings.


Who do I contact for Music Bookings?

You can email music@hometownbarbque.com


Do you have Televisions? 

Yes. Generally if there is a New York sporting event it will be on the screens. We try our best to stay in tune to what is going In all sports areas but we are not a sports bar. 


Can I order take out?

Yes. Takeout orders are accommodated at the counter. Please tell your carver you would like your order to go and it will be packed up for you. We do not accept takeout orders over the phone or through email. 


Do you deliver?

While we do not deliver, we do offer offsite catering for groups of 45 or more. For more information, check out the Catering and Events section.


Do you book private parties?

We offer limited in-house events, and full service off-site catering to fit your needs. For more information please check out the catering section.