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Fette Sau produces disappointing BBQ

Like many all over, I like well tempered well trimmed manicured BBQ, not the sloppy fatty greasy faux cue that they sell at Fette Sau. This is 'irony cue' based on a caricature of what southern cue would be in the mind of a Willieburgh hipster. I find it rather disgusting, and a disappointment, because good cue is purely sublime. Where of where can it be found in this here concrete jungle? Trim, spice, smoke, and maybe sauce (but not in Texas). All of the above predicated on a good trim. Anyone agree?

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  1. Um...I lived in Tennessee for nearly 7 years. The bbq down there, the fat was the best part SO LONG AS it was done properly...the fat would become incredibly tender and succulent. AS a Philadelphia Jewgirl who always liked her corned beef lean, I was stunned at how when it came to pork shoulder all I wanted was the fat. However, if the fat wasn't done right, it was just kinda gross and icky. If Fette Sau can't get the fat right, that's a heartbreaker!

    2 Replies
    1. re: StrandedYankee

      Philadelphia Fette Sau serves that fat at barely room temperature, not for me. At least the Brooklyn one's food was temperature correct.

      1. re: Delucacheesemonger

        I haven't tried the Fette Sau down here yet. I may or may not. I'm still too happy to be back in the land of yummy Yankee food.

    2. John Brown Smokehouse in LIC

      1. Have you tried Mabel's Smokehouse?

        1 Reply
        1. re: johnk

          I had Mabel's once and I loved it. As I remember, the meat was very well trimmed, thoroughly smoked, and beautifully seasoned. The sides were also very tasty, especially the greens (hard to find good greens in NYC).

        2. I shall try both recs. Thanks folks.

          1. NY Jewboy have you tried Briskettown? Some of the best we've had in NY. Brisket, ribs and great pork shoulder when they make it. Give it a shot

            Staten Island jewboy

            1. To me Fette Sau is a poster child for current Brooklyn restaurants. Great design, great idea but meh...The food is mediocre, the service is crazy. 35 minute wait on line, really? I so wanted to like this place that I've tried it 3-4 times but alas, my taste buds and my feet can't take it anymore.

              2 Replies
              1. re: MOREKASHA

                How is the restaurant to blame for the wait times (assuming tables are being filled at a reasonable pack, allowing for some vacancy/turnover to avoid stacking)? in what way are wait times not just a function of hyperactive demand? sure, i guess you could blame the restaurant for an uncomfortable or confusing wait, but seriously, would you expect them to spend money on extra space for people to wait, obviously they are popular enough that if they had extra space they would fill it with seats for making money.

                blaming fette sau for being popular (or Pok Pok or any number of other trendy/busy places) seems silly. you found your answer - you dont like to wait (totally fair) and you dont find the food any better than mediocre - im sure the other folks waiting 35 minutes will be happy to wait 33 minutes when you find yourself somewhere else to go.

                1. re: tex.s.toast

                  Maybe I wasn't clear. Yup, they're popular and god bless 'em. It's that the service to get the meat is crazy slow. Say, if you want food to go, you still have to wait 35 minutes or so on line to get to the meat slicer/counter. That said, the sides are pretty good and the bourbon list is great.