Entries tagged with 'barbecue'
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Barbecue joints in Park Slope, name one.
(Scratching head.) I'm coming up short, though have heard recent
rumors of a Dinosaur Bar-B-Q in the works. Chef
Jacques Gautier of Palo Santo in the Slope also realized this barbecue deficiency when his business partner's pregnant wife was craving brisket. "A few beers later," he explained—and sometimes these stories actually end with a good idea.
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Unlike its Brooklyn smokehouse neighbors Fette Sau and Fatty 'Cue, which also tout responsibly sourced, high quality meat, Butcher Bar is designed to be a butcher shop first and a restaurant second. As it happens, barbecue was added to encourage thrifty Astorian locals to pay a little more for non-industrial meat. It's a hell of a carrot to complement an already carrot-like stick.
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Barbecue ribs? Yep, the folks at
Dinosaur Bar-B-Que do that. But what about
turkey? In this video, our own
Carey Jones drops by Dinosaur's Harlem kitchen, where founder
John Stage shows her how to smoke a turkey. 'Tis the season, after all.
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The Neelys, of Food Network fame, are no strangers to barbecue. Long before husband and wife Pat and Gina Neely landed their TV deal, their uncle, Jim Neely, opened up Jim Neely's Interstate Bar-B-Que in Memphis, Tennessee—a respectable barbecue joint by any standards. And if Neely's in New York were half as good as Jim Neely's Interstate Bar-B-Que, everything would be hunky dory.
But it isn't.
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This didn't start as a battle of Brooklyn barbecue; this started as a review of Mable's Smokehouse, the newest barbecue joint to grace Williamsburg. But after a meal at Mable's, we had to see how its closest competitor, Fette Sau, stacked up.
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The 9th annual
Big Apple Barbecue Block Party was hardly different from
the 8th annual Big Apple Barbecue, which wasn't all too different from
the 7th annual Big Apple Barbecue. Fortunately, after nine years of building a bigger and better barbecue, the Block Party's repetitions taste more like tradition. A curated festival of Southern-style barbecue in New York City is not something to turn down lightly, no matter how many times we've lined up for our favorite pulled pork sandwich in the past.
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New York is two days away from its best taste of whole hog heaven. (Oh, and rib heaven. And pork shoulder heaven. And beef brisket heaven.) At the
Big Apple Barbecue Block Party, Madison Square Park will be an animal's graveyard on a roll, with some of the biggest names in barbecue from all around the country coming in for the occasion. Here's our guide to making the most of this year's Block Party.
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Has New York become a rib town? We set out to answer this by trying
seven pork ribs in Manhattan. Who runs the best rack-et in this city? And how do these ribs stack up to other ribs on the barbecue trail outside of New York City?
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I've been told many a time that "grilling" is not "barbecue." Barbecue heads dedicated to one true
definition of the word will never adopt a steak seared over hot coals into a family of slow-smoked briskets—to do so would violate the mystique of "low and slow" barbecue culture. That's exactly why I found it refreshing to see nineteen barbecue teams throw "low and slow" out the window in favor of quick, grill-based cooking at the seventh annual
Grillin' on the Bay barbecue contest in Sheepshead Bay, Brooklyn.
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Compared to other parts of this country, New York isn't exactly a barbecue destination. (Well, maybe it is on the weekend of the
Big Apple Barbecue Block Party, but not the other 363 days of the year.) Still, we have some fine pitmasters who have set up shop in our city, and if you want great burnt ends or brisket in New York, you can certainly get your fix. What's your favorite barbecue in NYC?
Take the poll »
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