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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Happy three-day weekend, Serious Eaters! We're spending today next to the grill, firing up pizzas, seasonal beer in hand. In need of some Memorial Day menu inspiration? Head over to Serious Eats proper, where you'll find an inspired grilling...
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Uncle Jed's BBQ was just one of several teams that hauled a Lang offset smoker to the St. Mark schoolyard for Grillin' on The Bay. [Photographs: Joe DiStefano] When spring rolls around my meat-and-smoke loving alter ego, Joey Deckle,...
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Robataya! [Photographs: Tam Ngo] Robataya is the latest from the restaurant group that manages such Japanese gems as Sobaya. Its grilled menu offerings are similar to those of Aburiya Kinnosuke, but presented with greater fidelity to the rowdy spirit...
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"Whole hog barbecue is a dying art." This weekend, New York City might seem meat-scented when Madison Square Park turns into one big cook-out for the seventh annual Big Apple BBQ Block Party. Only the most elite of grillers can...
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Without a spacious patio or backyard, what kind of grill do you use?
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The sky may have been gray and overcast and the wind conditions blustery this past Saturday but nothing could dampen the spirits, nor douse the pit flames of the barbecue, chili, and grilling fanatics that assembled at the St....
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