Thanks to Karla Cook at the New York Times for pointing out a new BBQ Joint in Manalapan, New Jersey called Mo’ Greens Roast House BBQ.
From Karla’s article, “Steven Miller and his longtime friend Jeff Deutsch opened Mo’ Greens in December, having opened the Mixed Greens restaurant about two and a half years ago, Mr. Miller said on the telephone after my visits. The concept behind the barbecue spot “was some comfort foods, something to deviate from all the healthy food,” he said. “There was a void of real barbecue, of low and slow cooking — not just sauce on meat, or something that’s been boiled.”
Photo courtesy of Ellen Fried
“The concept works. Pulled pork is a gloriously tender and juicy tangle of tans and browns and dusky reds that compel eating past satiety, especially when laced with homemade barbecue sauce that builds up from vinegar. The glossy barbecued half-chicken was almost as stellar, succulent with deep flavor. The dry-rubbed St. Louis ribs took third place, with their mix of slow-smoked meat and fat that was so delicious it could be eaten in large quantities. The smoked beef brisket, despite its dry, naked look, was a sleeper hit — surprisingly moist.
Standout sides include the smoky mixed baked beans (black, pinto, red) with onions, bacon, pulled pork and brisket; braised red cabbage; the crinkle-cut sweet potato fries and the thickly sliced homemade potato chips.”
See the entire piece HERE
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