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Pit-Smoked Barbecue in Brooklyn


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

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Pit-Smoked Barbecue in 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 a selection of wines by the glass and bottle.

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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The Crew


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 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