Go ‘Down the Hatch’ with Barry Flavors and John Brown Smokehouse

“These guys really know how to smoke a pig.”

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Ty Ning/ONE37pm

It’s Flavors Friday, and you know what that means. That’s right folks, Barry Flavors is back and better than ever with another episode of Down the Hatch. This week, our fearless taster-in-chief takes on John Brown Smokehouse in Long Island City, Queens, a Kansas City style BBQ joint opened in 2011 by KC native chef Josh Bowen. It’s a smoky flavor spectacular, featuring some of Kansas City’s most iconic BBQ meats and sides, from brisket burnt ends to pimento mac and cheese.

First up on the tasting block is a pork belly plate served with a side of mac and cheese. Luckily, the mac and cheese is a little spicy, giving Barry the opportunity to deliver his signature line, “It’s got kick!” If you want to know what score Barry gives the pork belly, you’ll have to watch the episode but just know his final takeaway: “These guys really know how to smoke a pig.”

He follows the pork belly with a true Kansas City classic, brisket burnt ends and a side of baked beans. After this duo inevitably goes down the hatch (with Barry referring to the side as “mean beans”), Mr. Flavors tries some dry rub smoked pork ribs served with a side of mayo-free coleslaw. Despite his hesitancy around the lack of mayo (“Mayo makes everything better”), these two items also go swiftly down the hatch, followed by a classic DTH-style review.

If you loved this episode and want to watch Barry try other delicious flavors, make sure to check out last week’s episode, when he took on Astoria comfort-food mainstay, Queens Comfort.  

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