Hometown Bar-B-Que opened in Red Hook, Brooklyn, in September 2013. We specialize in authentic, pit-smoked meats prepared in the classic Southern technique of smoking on oak wood. We also incorporate a variety of flavor profiles that represent our local communities. Hometown also serves up a wide selection of traditional sides and dessert. Our two bars feature craft beers, a wide range of American whiskeys, seasonal cocktails and Red Hook wines. In classic barbecue style, we offer walk-up service to our counter on a first-come, first-served basis—until we sell out of that day’s specially cooked offerings.
To make the wait enjoyable, chat with fellow diners, order drinks from the bar and listen to live music on weekend nights. After almost 20 years in the security and private protection field, during which he kept a close eye on some of the country’s most public figures, Brooklyn native Billy Durney has fulfilled a longtime dream by taking the helm as pitmaster and owner at Hometown Bar-B-Que. I love cooking with wood, and I love manipulating flavors,” he says. I’m just trying to cook the best bite I can cook. I don’t know what to call it. We’re doing it in Brooklyn, and I’m very proud to be part of that community.
Billy can be found making the rounds at Hometown every night, stopping at every table to check on his guests. I appreciate them coming here,” he says. That’s the reason I work 80 hours a week. Far, Christopher Miller has enjoyed success in every facet of the hospitality business. His unique background in contemporary art and as an accomplished, French Culinary Institute-educated chef has strongly influenced the look and feel of Hometown. Entree into the world of barbecue had been on Miller’s mind for a few years prior to meeting budding barbecue entrepreneur Billy Durney, who shared his vision.
Miller enjoys being able to see and hear about people making their own memories at Hometown. As general manager for Hometown, Mitchell Rosen draws on a wealth of experience working in such New York culinary institutions as the Grand Central Oyster Bar, City Crab and Bubby’s. A self-described “people person,” Mitchell oversees all operations at Hometown from the kitchen to the live music program. Rosen began his higher education at University at Albany, SUNYAlbany before his love of cooking led him to the Culinary Institute Of America, where he graduated with honors in 1994. From there, he trained as a sommelier but found himself increasingly drawn out of the kitchen and into management.