Smoke Bomb

I'm happy. I love BBQ and BBQ sauce. I can use BBQ sauce on anything, chicken, salmon, beef , even rice. Alot of restaurants have a BBQ dish. Whether it be chicken or fish, but few dishes are good and made with that delicate balance of smoky and sweet. Spicy yet smooth with meat that has soaked up those flavors and falls right off the bone.   I hope these new restaurants live up to my expectations.  The BBQ battle begins at Fort Reno Provisions   There's a war coming to Brooklyn. A barbecue war. On one side there's Fort Reno Provisions, and for the moment it's unassailed. But when Wild Whiskey Warthog and the new Dinosaur BBQ outpost open around the corner in the coming months, you can expect a show of meaty might. Still, the Fort's got the advantage of being the first on the ground, and its barbecue big guns aren't to be ignored. The kitchen's Colicchio and Sons vet chef deploys three staple proteins — smoky St. Louis-style ribs, whole-hog pulled pork, and a beef brisket that's as fatty as it should be — with rotating specials like duck and game. On the side are your Southern standards: collard greens, baked beans, and some of the best mac 'n' cheese in the borough. The Fort is all brick, tile, mirror, and reclaimed wood, but we won't kid you and call it cozy. The space is small, so expect its 25 seats to be invaded early on weekends. And it's fine to wait if you can wrangle a seat at the bar. The drinks menu rotates weekly, but the Fort is well-advised to keep the Bobbito Burns — a lethal concoction of mezcal, Bénédictine, and meat bitters — in its arsenal. Because even though we might call ourselves peaceniks, we sure love the smell of smoked meat in the morning.

Fort Reno Provisions 669 Union St. (4th Ave.), Park Slope (347) 227-7777 fort-reno.us