![]() My father was by far my biggest inspiration though. If I wasn't witnessing the forming of meatballs or stuffing of artichokes by my grandmother on Mom’s side, I was an admirer of my other grandmother and her incredible talent to master dozens of traditional Filipino dishes from memory. JM: I've been in the kitchen for as long as I can remember. SL: How long have you been cooking and smoking barbecue? Outside of work and most importantly, I've been blessed with a beautiful wife, Stephanie, who's an extremely talented cake artist, and have two little boys - Joey, who just started kindergarten, and Josh, who’s become my little smoking buddy over the past few months. This experience from the past 13 years has given me the ability to effectively tackle this new barbecue business venture. I graduated in '08 from SUNY Buffalo and worked in accounting ever since, most recently as a corporate accounting manager. Joe Musngi (JM): I was born and raised in Rockland County, New York, where most of my family still resides. Sean Ludwig (SL): Where did you grow up and what’s your life been like outside of barbecue? This conversation has been edited for clarity. I chatted recently with Mitsugi about his life, his barbecue ambitions, and much more, and I am happy to share it here. (You can order delivery from Seamless/Grubhub here.) ![]() His menu has expanded from the Smorgasburg operation, with new sandwiches, sides, and burgers. With Smorgasburg closed for the season, Musngi is now focused on a takeout and delivery operation in Belleville, New Jersey. ![]() He’s known for his Central Texas brisket, Filipino pork belly burnt ends, Filipino BBQ chicken bites, smoked gouda mac ‘n’ cheese, and more. Musngi separates himself by adding Filipino flavors to American barbecue. Serving under the name SmoKING of Meats, Musngi has quickly established himself as one of the most fascinating and delicious new BBQ pop-ups in Northern NJ. Musngi’s first official barbecue pop-ups occurred during the summer last year and he graduated to a bigger operation every Saturday this past summer at Smorgasburg in Jersey City. But instead of baking bread, he smoked barbecue and a lot of it. Like many others, pitmaster Joe Musngi found a new passion during the pandemic. If you would like to receive this in your inbox for free each week, subscribe here ! I’d even say that it’s worth a little bit of drive, especially on a beautiful day.This is the web edition of the NYC BBQ Weekly newsletter. So if you like good old fashioned BBQ, I’d say to give Mutiny a try. ![]() The potato salad skewed heavily in the pickle camp (though there’s no mention of them in the item description) – and as my readers will undoubtedly learn, me and pickles don’t get along.īut overall, I was thoroughly impressed by Mutiny – so much so that I’d place them near the top of any NJ BBQ list. I love a classic sweet baked bean, but Mutiny’s beans opted for less sweetness and more smoke. While I liked the cornbread casserole, the beans and potato salad weren’t to my taste. Dare I say that the brisket might be amongst the best I’ve ever tasted in NJ? We’ll do a full brisket throw down in the future to confirm my suspicions. I wouldn’t say it met my Texas standard, but it was extremely moist and flavorful – something that most brisket in NJ isn’t. The great news is that the brisket was amazing. The turkey was flavorful with a subtle hint of smoke. The good news is that I enjoyed all the meat. For sides I added cornbread casserole, beans, and potato salad. I ended up ordering smoked turkey, sliced brisket, and pulled pork. A meat sampler from Mutiny BBQ in Asbury Park It may be unfair to compare NJ BBQ to that of Texas, but that’s my baseline. I did what I usually do when eating at a BBQ joint for the first time – I ordered small samplings of nearly every meat on offer. Immediately, my heart was crushed when I saw that the burnt ends were already sold out. That’s a good start.Įntering the restaurant, I found myself staring at the large menu nailed to the wall. The familiar aroma of smoke meat greeted me once I got out of the car. It occupies a tiny little store front on a side road. Mutiny is bit off the popular food corridor in AP. Having been disappointed so many times in the past by “the best BBQ in NJ”, I tempered expectations and headed down to Mutiny – partially swayed by the promise of burnt ends. But the reality is that it’s dang hard to find good BBQ here in the Garden State.Ī few weeks ago, I was told about a newish place in Asbury Park called Mutiny BBQ. Many will claim to offer BBQ just as good as any place down south. While I tend to lean Texas with regards to my preferred style, I can easily get behind any of the regional flavors.Īlas, I live in NJ. I’ve even eaten at the shit holes on the side of obscure country roads in Kansas City and North Carolina. I’ve eaten at all the best spots in Texas. I’m a huge fan of BBQ and have been on the hunt for the best brisket in NJ for a while.
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