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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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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We like watching ribs-related videos, but we like them even more when our former SE intern
Katie Quinn is in them! Now a web producer for the
TODAY show, Katie talked to
John Stage, the founder and owner of
Dinosaur Bar-B-Que, about how to make perfect low-smoked barbecue ribs. Start with a good piece of meat, get the fire real good and hot, spice the meat slab, then wait, wait some more, and—well, you may not agree with this part—sauce them up right before they're taken off the grill. "My Texan friends, I argue all the time with them about
sauce versus no sauce. But I like sauce on it. I'll defend sauce to the end," said Stage. So, what side are you on? Watch the video and decide.
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"People might love the ribs here the exact same way I love my most well-worn muumuu." It has all the signs of deliciousness. Calvin's Royal Rib House, a 30-year barbecue and soul food joint in Bed-Stuy—I would love to avoid...
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Last week I ordered some chicken and ribs from Rack & Soul, and both were delivered by Charles himself. I greeted Charles at the door: "You're Charles." "Yes, I am," he responded with a shy smile and nod. Inspired by the fine takeout food and seeing Charles again, I decided to go to the new Rack & Soul. Because if everything else was up to snuff, I knew I had hit the
Super Bowl party food trifecta: Fried chicken, real smoked barbecued ribs, and fried shrimp with oyster po' boys.
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