The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

bkarau's Review of Queens Barbecue

  • Sauce: Great. Lots of cayenne and greasy.
  • Coleslaw: Fine chop. Good flavor; not too spicy.
  • Beans: Pintos: Good flavor but mushy. End of day issue.
  • Potato Salad: Good texture. Firm and flavorful.
  • Sausage: Good. A tad soft on the filling and a tad tough on the casing. A bit homogeneous, but good flavor.
  • Spare Rib: Tired.
  • Atmosphere: Since 1968. Great signs, awards, etc. Nice wooden indian. Buffalo skin on the ceiling with nice plexiglass shield. They called out 'Number 79' even though we're the only ones here.
  • Brisket: Pot roasty. They sauced it and I think that hurt. Excessive trimming.
Main Fare: 
Other Fare: