Despite all the cancellations and pushed back opening dates, Fletcher’s Brooklyn Barbecue had no problem during Hurricane Sandy and welcomed guests into their warm, hearty eatery or the first time last Friday.
"We were lucky,” said owner Bill Fletcher, aka BBQ Billy. “The restaurant didn’t flood, we didn’t lose power, and we were able to stay on track for a Friday opening."
This means Gowanus now has what Fletcher describes as “a uniquely Brooklyn style of American pit barbecue” at their greasy, saucy fingertips. Though what Brooklyn-style barbecue is has yet to be fully determined, we eagerly await the verdict and the chance to try the goods, which get cooked over maple and oak wood in their 2,600-pound, cherry red pit. After all, Fletcher himself has a long history working the pit and has won many accolades on the northeast barbecue competition circuit. Another reason we have high hopes comes in the form of pit master Matt Fisher, formally of R.U.B., who will be manning the meat with BBQ Billy.
Together, they pile plates high with ribs, pork shoulder, brisket, and a rotating menu of market-driven options like Char Siu pork belly and maple smoked Red Wattle Pork Loin. All the meat is sustainably raised and they plan on keeping specials and side dishes seasonal. Aside from slabs of meat, you can also get mac and cheese, pit-smoked baked beans, a rotating list of sliders, and barbecue tacos.
All of this can be found in their industrial-butcher-meets-rustic-eatery on Wednesday through Monday, starting at 5pm until they run out.