They say where there’s smoke, there’s fire. Well, Fort Greene must be up in flames about this new Southern Style Bar-B-Que restaurant located at 87 South Elliot place between Fulton street and Lafayette avenue. An unassuming facade devoid of notable signage, one may pass this place straight until the smell of smoked meats draws you in. You become transported to a place free from calorie counting and weight watching, through its southern themed, natural wood store front.
Co-owners Ben Grossman and Craig Samuel have really done an excellent job raising the standard of true Bar-B-Que in Brooklyn by infusing the meats with flavor only a smoker can provide. Please stay clear of sketchy Bar-B-Que that is off a grill, coated in sauce ( not authentic). If coals or woods weren't used in the process, chances are you don't have the goods.
Like many who live in Brooklyn and don't have a backyard, this restaurant has become an Oasis for me. I can have all the great taste of real smoked Bar-B-Que without lugging the little Weber to Prospect park. And who has the time to smoke meats for hours with apple, mesquite, or peach woods. And where do you even get that, Home Depot? There is a place that does it, offering everything from baby backs, chopped BBQ sandwiches, dogs, and Brooklyn wings (believe me, you want to get this), and they deliver or they can cater your event, Done. 
Chef Amadou, part of the team of southern culinary wizards, is seen here slicing garlic during some downtime.
Let's get back to our restaurant review format for a bit.
Atmosphere: It's a Bar-B-Que spot. Eat in the no nonsense dining area, where using one's fingers and a little sauce around the mouth are to be expected. Or take it out. The food travels well, being that the meat is wrapped in a foil bag like the chinese store does with their ribs (can't compare guys, but I am a huge chinese food fan).
Food: When I stumbled on this place earlier in the year, I went crazy. I ordered the Full Rack of Spare ribs, Brooklyn wings, Tender smoked half chicken, and smoky greens. It ran me over $40 bucks. Not my average take out bill, but when I got home and my wife and I ate, wow. Imagine for a minute that you're biting into slow cooked pork ribs that are firm enough to remain on the bone, but soft and rich with flavor that makes the area behind your ear explode at the first bite. The chicken was tender and Amadou put it on a flaming grill to give me the extra crispy skin that I so desired. The greens seemed to be made with Kale, there definitely was some tecture to it. Don't think they used hamhocks like my wife's mom but the small side order needed to be doubled to fit my appetite for more. Lastly, the Brooklyn Wings. Ladies and Gentlemen, please take my advice and choose this appetizer when you go. It was incredible. Smoked wingettes served crispy with blue cheese dressing, crazy.
Sidebar: I told a good friend of mine about the place and he literally ate there three times in two days. One day he bought it for lunch, drove home to Ditmas park, went to the gym in Park Slope and came back to Fort greene to get more because he said, "Those wings are calling me!" Seems like this place has the same affect on its customers as Cake Man has on people with a sweet tooth.
Bottom Line: Owners Ben Grossman and Craig Samuel have opened a restaurant that pumps out amazing Southern style Bar-B-Que eliminating all the mess, hours of prep-time, and need for outdoor space that so many of us lack. Go get you some Bar-B-Que and say HistoricBrooklyn.com sent yah, yah hear.