Is Mighty Quinn's BBQ OVERRATED? Trying NYC's Iconic BBQ Chain
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Published 2024-04-09
While Mighty Quinn's entered an era of expansion, opening Mighty Quinn's locations in New Jersey and there is even a Mighty Quinn's location in Florida, it does seem like the chain is past its heyday. The Mighty Quinn's flagship location closed so I went to its unofficial new flagship location in Greenwich Village. I tried the Mighty Quinn's ribs, the fatty Mighty Quinn's brisket, the Mighty Quinn's pulled pork and the Mighty Quinn's mac n' cheese. After eating my full in St. Louis BBQ a few weeks ago, I may have higher standards now for cue but I will fairly rate whether or not Mighty Quinn's BBQ is legit or if it's now overrated.
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Restaurant Deets:
Mighty Quinn's Barbeque
75 Greenwich Ave, New York, NY 10014
All Comments (21)
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You know the food is good when UA's face looks like he stepped on a Lego piece inside the quiet section of a library.
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Hi UA. Today is my birthday 🎉. You gave me the best gift ever....your channel❤....Cant get enough of it!!! There is something about you that draws people to you. Keep up the good work. God Bless you UA. 💕
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The reviews are good, but what I enjoy the most is the non-sugar-coated review, "this was amazing", "this was not good", that is what I watch this for. Keep it up.
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Really Appreciate the honesty. Being originally from Chicago..i laughed at the bbq sauce application on dry ribs..🐖
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When the pit master has to sauce your ribs before handing them to you? You know that’s because they’re trying to cover up how dry they are. That rarely works. The meat is either ready to rock, or it turns into rocks.
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3rd 👍! Hi UA 👋 I'm going to miss this premiere but I'll watch after work! Today's my 1st day at my new job!
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Hey UA. Yeah after the first bite of rib I could tell it was dry. The brisket cut and looked amazing. Pork looked so so. Some establishments get complacent. Thanks for your review. Take care man. 👋🏽
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All the meat looks very dry. Looks like yesterday's BBQ.
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Love your channel man. Happy to be here from the semi early days. You’re going to pop off dude. Great work 👍🏻
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Another great review! I haven't been here in years man. We recently did Dallas BBQ on the UES, and it was a fun night with good food. As for the earthquake, my whole house in Queens shook! Every one/thing is safe and sound, but it certainly catches you off guard. Glad you're safe, sir!
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Most BBQ chain restaurants use BBQ ovens. They don’t use offset smokers, which is what is used by competition and traditional Texas and KC BBQ and gives the BBQ the distinct Texas taste. The major difference is that Texas BBQ now uses a trick that accounts for much the ‘juiciness’: they douse it in beef tallow and then wrap in butcher paper. Mad BBQ scientist did a video on this technique. It’s very common now and has changed people’s expectation on moist BBQ.
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Fantastic video as always!
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Great video UA! I eat at Mighty Quinn's pretty often (big fan of Texas BBQ and this is the closest in NY I've found). I also love their brisket, but I agree I've never had a good experience with their ribs. I recommend if you go back to try their Bronto Rib (Beef Rib) - it's pricy but definitely my favorite item they have along with their roasted sweet potatoes with candied pecans.
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Love the vids keep up the great work
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Gotta say, watching how many people engage with ur vids in the comments and how many views u get makes me feel good cos you deserve it.
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It's true that "competition" ribs have a little chew to them, but if you like fall off the bone, then that's what you like and there's nothing wrong with that. Also "Saint Louis Style" can refer to both the style of service like St. Louis, Texas, Memphis, etc but it can also refer to the cut of pork ribs like "Baby Back" or "Back" (Most trimmed) "St Louis Style" (Mid trim) and "Spare Ribs" (Least Trimmed).
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ST LOUIS is just the cut. all the ribs should be the same length and a rack should be squared off. the st louis cut contains none of the rib tips
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If pulled pork is done correctly and fresh, you can break it up and eat it with no sauce and it will be juicy and delicious. There is also always a bark on pulled pork if it is done correctly. To be honest.. the ribs and the pulled pork they gave you looked like they may have been cooked a day or two before and reheated.. jmho!!
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Great job UA!
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great video! I am the guy from Switzerland who spoke to you in the restaurant :) Very cool video and go on!
