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PIG OUT!

The Brooklyn Paper
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There are two reasons why Pig ’N Out Barbeque in Brooklyn Heights opened in October: The first, according to co-owner Roderick Marino, is "love of the Q."

The other, he adds, "is family - ours [that’s his and those of chef-owners Tomasz Surowka and John Tsakinis] and everyone else’s. We want to feed families good barbecue in an atmosphere where parents and their kids are comfortable."

Pig ’N Out Barbeque celebrates its porcine theme with "Rod’s Carolina pulled pork," named for the owner, whose chefs smoke the meat in a "Southern Pride smoker, capacity: 2000 pounds of meat." Two additional variations on the theme include pork spare ribs served with grilled corn (pictured) and roast suckling pig - a house specialty - with sweet potato fries.

Not interested in the other white meat? Nibble on smoked chicken and turkey; a burger so juicy that Marino claims you’ll need five napkins to handle it; or a mean smoked brisket sandwich in the diner-style room with its stainless steel tables, Art Deco blue and green plastic chairs and lighting that resembles dancing flames.

Until October, when the restaurant’s liquor license is expected, it’s strictly BYOB - that’s bring your own beer with this grub.

Pig ’N Out Barbeque (60 Henry St. at Orange Street in Brooklyn Heights) accepts American Express, MasterCard and Visa. Entrees: $10.25-$26. The restaurant serves lunch and dinner daily. For information, call (718) 522-5547.

Updated 4:00 pm, November 10, 2010
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