[matched_content] Let’s fill up a giant tray of barbecue at Bark Barbecue in Brooklyn, New York starting with their lean brisket, their brisket burnt ends, and of course that fatty brisket with a nice smoke ring. Onto their wildly juicy pulled pork, Chef Ruben pulls that shoulder bone out, forms that pork into a ball, and slams it next to all that brisket. Their barbecue has a Dominican flare to it, so of course we got their crispy chicharrón, their beef rib tips, their barbecue pork ribs, and for sides they have fried sweet plantains, Dominican rice, possibly the best Mac and Cheese in all of New York City, and their creamy KLA. They serve it all with some limes, pickled red onions, their cilantro avocado sauce, and sweet barbecue sauce. Cheers!
