It's a sweltering night in Brooklyn; there's no way you're going to slave over a hot stove or grill tonight, but your primitive midbrain is itching for some carnivorous pleasure.  In Williamsburg, you have only one delicious option, and that is to drag your sorry lizard-brain over to Fette Sau on Metropolitan Avenue for some succulent satisfaction.  The first thing you notice as you approach the comforting hot pink glow of the neon sign is the luscious smell of barbecue.  "YES!" says the primeval cortex.  "THE ODOR OF TASTY TASTY FLESH MEATS!"  Towards the entrance you go, passing the outdoor picnic tables, edging closer and closer to your goal.  You walk inside and see large chalkboards indicating available roasted and smoked meats - by the pound.  Pastrami, flank steak, pulled pork, pork cheek, belly bacon, leg of lamb, and whatever else is on special that day.  Holy cow!!

You join the queue next to the sign saying "FOODLINE ->" and prepare yourself.  Plates?  No, sorry, but we have butcher's paper to line your aluminum jailhouse tray.  Here, have a pound of glistening pulled pork perfection for $15.00.  Beer?  Hell yes, just saunter over to the bar; here's your smallnecked gallon jug of beer, and here are your mason jars to drink it from (or hey, just drink from the jug).  Or, you know, choose from the fine selection of a couple dozen different bourbons to perfectly match your meaty feast, or swig down a couple of Manhattan Special espresso or sarsaparilla sodas.  Grab a couple of those giant squeeze bottles of sauce on your way back to the beerhall style tables, where wet naps, paper towels, and small jars of water for dipping fingers in await (yes, that's what they're for, pay no attention to the guy drinking out of one over there).  Just scoot down and cram your ass in there, we're all friends here.  Meaty, slippery friends.

As this is a new establishment, they've got a few areas where they could improve a bit.  Don't get me wrong now; I enjoyed it thoroughly, I will be going back again soon, and they are off to a fantastic start.  For one thing, the sauces are key.  Their "spicy" sauce was an overdose of chili powder - not exactly what I'm looking for in a barbecue sauce.  You can cut it with their "sweet" sauce, but that mainly tastes like ketchup; again, not the ideal barbecue sauce.  They've got a bit of experimentation left to do there.  Also, the pork cheek was way too tough and chewy - they either needed to somehow shave it or slice it thin, or otherwise marinate and tenderize the hell out of it.  I'm also a bit of a perfectionist when it comes to ribs... I want them falling off the bone with some nice spiciness to the rub.  These short ribs were a little fatty and need some more slow roasting.  Also noticeably missing from their side dishes were cornbread and mac and cheese.  These are necessities people!!  The potato salad was okay, but needed a bit of mustard or some other added zestiness.  Lastly, if you're really dying for a pulled pork sandwich, you'll only be able to stick a few bits into their dinner rolls... so if you're a purist like me, you might just want to bring a couple kaiser rolls or ciabatto of your own to make a true man-sandwich with.

Fette Sau is highly recommended (and it's not "fat pig" in German as reported by many sites, it's "greasy pig"), but you need to get there before 8:00p.m. or the crowd will be way, way too daunting.  You'll be standing room only, desperately trying to figure out a way to eat while simultaneously gripping your jug and tray - maybe they'll need to start handing out neck braces with tray holding clasps and complimentary bibs??