Mighty Quinn’s talks ins and outs of BBQ
The brisket at Mighty Quinn’s Barbeque has been wood-smoked for hours – a method that CEO Micha Magid says sets them apart from the competition.
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July Fourth is right around the corner, and as New Yorkers are prepping their grills for the holiday, News 12 caught up with the head of a local barbecue chain who is looking to debunk myths about cooking barbecue.
The brisket at Mighty Quinn’s Barbeque has been wood-smoked for hours – a method that CEO Micha Magid says sets them apart from the competition.
“It was kind of a journey to get that system right,” said Magid. “I think we've got that dialed in and we really worked to establish ourselves as the go-to spot for barbeque in the Northeast."
When it comes to smoke rings, Magid wants to debunk some misconceptions while helping New Yorkers find the tell-tale signs of what to look for.
"The smoke does create a pink ring around the perimeter and that's kind of a tell-tell sign that something has been smoked. It's not something that you should only focus on, and your meat is definitely not undercooked,” said Magid.
Magid says that pink meat is not always a cause for concern in barbecue when it comes to pork and chicken, but that it’s part of a chemical reaction that comes with cooking meat over live fire. He also warns to avoid thick, heavy smoke.
Mighty Quinn’s currently has two Brooklyn locations and is planning to open a third in downtown Brooklyn at the end of the summer.
