The approach is simple: source the best quality ingredients we can and donʼt fuss with them too much. We cook our barbeque the old school way with plenty of wood and time, adding just the right amount of salt and spice to let that lovely marriage of process and product evolve into something transcendent.

The Food

We bring together the best of all great BBQ techniques to create something uniquely its own. The process begins with the best, all-natural meats and poultry, seasoned with perfect spice blends and then smoked with wood for many, many hours until the perfect harmony of smoke, flavor and time emerges. Our food is steeped in tradition but given new life. BBQ was created in the South but Mighty Quinn's Barbeque was born in New York!

The experience

Pick your meats and watch as everything is hand carved per order. Amazing food, great atmosphere, quick service, convenient locations and ready
to please.

our pitmaster

Fond memories of palate altering meals and a deep admiration for the soul of real barbeque have led Hugh on a personal quest for slow smoked perfection. Many years and copious piles of wood later Mighty Quinnʼs New York barbeque represents Hugh's craft and his desire to make people happy eating slow smoked goodness.

Tips from the Pit

Get tips from our Pitmaster, Hugh Mangum

Spring is an exciting things warm up it’s natural to seize upon the inspiration to cook outside. Whether it’s high heat grilling or low and slow smoking, Spring is the time to get your flame game on and feed family and friends.


If your thinking of grilling, some of my spring favorites are domestic lamb chops and leg of lamb, organic free range chickens are best in Spring and it’s always a solid way to kick off the grill season with a beautiful grass fed beef rib eye or my absolute favorite cut the lesser known hangar’s mind boggling how good it is, especially if cooked no farther than medium rare/medium. If you want to lean into smoking meat, my highest recommendation for Spring is simple lamb neck and shoulder. These cuts become so tender and flavorful cooked low and slow due to their fat content and connective tissue...they are versatile and take on flavors better than most cuts, particularly partial to herbs like rosemary, mint and parsley and they have a particularly natural chemistry with garlic and assertive seasonings.


Lastly, don’t shy away from the veggies! Spring is a the beginning of some of the most grill responsive vegetables like asparagus, carrots and artichokes. All of them loving fire, heat and char. These are exciting times indeed.