James Zamory and Aaron Saurer — former cooks at the NoMad and Betony, respectively — have started a new barbecue business called Carnal. This weekend at Smorgasburg, they’ll offer slow-cooked beef short ribs with bone marrow, burnt onion, and juniper, as well as pork-belly confit with apricot, green garlic, and marjoram. Whole-animal cooking is their specialty, but solid vegetarian options include a roasted avocado salad with epazote, and biscuits with both brown and smoked butter. If Mighty Quinn’s is any indication, this could be a massive success. Go early.