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Win Two Passes to the Big Apple Barbecue Party
Blue Smoke for the sides
Daisy May's for the cue
The Smoke Joint because its the best in Brooklyn
Question of the Day: Are You Going Out for New Year's Eve Dinner?
My husband and I are planning on going to Ici in Clinton Hill. Haven't been there yet but hear great things so it seems like a good time to try.
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Recent Comments | Response to Comments
Sushi Chefs: Can We Talk?
i think the more important point of shaw's op-ed was that there is higher risk of illness from eating chicken than there is from eating seafood (raw or not). but we don't stop eating chicken, and that most seafood related illnesses are caused by shellfish, not sushi.
Win Two Passes to the Big Apple Barbecue Party
Blue Smoke for the sides
Daisy May's for the cue
The Smoke Joint because its the best in Brooklyn
Question of the Day: Are You Going Out for New Year's Eve Dinner?
My husband and I are planning on going to Ici in Clinton Hill. Haven't been there yet but hear great things so it seems like a good time to try.
Sushi Chefs: Can We Talk?
On digt's points against American style sushi...
I'm not sure I understand what not being Japanese has to do with assessing the skill of the sushi chef.
Sushi Chefs: Can We Talk?
Trevor Corson here.
Ed, I have to disagree with you. Part of the point I was trying to make in my article is that the stoicism of our sushi chefs isn't "hundreds of years of cultural breeding" at all. In Japan, the reputation of sushi chefs going back to their (relatively recent) beginnings in the 1800s is one of boisterous camaraderie with their customers, and that's certainly what I experienced in Japan. Their stoicism here in the U.S. has more to do with simple cultural arrogance, and I don't think it's unreasonable to ask them to change, and treat us as equals to their customers back home.
In fact, I'd go so far as to argue that we're perpetuating an unhelpful stereotype by arguing that sushi chefs are entitled to their stoicism.
Annien brings up a legitimate concern -- the language barrier. In my experience, chefs with a positive attitude are perfectly capable of making the effort to transcend the language barrier, even with limited English skills.
Sushi Chefs: Can We Talk?
There are loads of problems with "American sushi." My worst pet peeves are...
1 Real wasabi is always cut with a cheaper horseradish, if there is even any real wasabi at all. 2 Increasingly I see more and more chefs that are poorly trained, often not japanese, and don't have the expertise to talk about the food. I find that most sushi chefs are great at telling you whats good and giving you their chef's choice. The ones that say "everything is good" are the ones who don't know much. 3 Good fish is hard to come by and extremely expensive in America. You have many less options to begin with and the best fish costs you dearly (think at least $100/lb). 4 It's only going to get worse because good fresh wild fish is expensive, farmed fish is cheap, and fish farms kill off wild fish, which means wild fish gets even more expensive...
Sushi Chefs: Can We Talk?
Corson's article sounded good, but didn't make much sense in a country like this one where most sushi chefs don't speak English fluently. When the chef speaks English, I have had a great meal (and a good time) by discussing what is best today, what I like in terms of taste and texture, and what my budget is for this meal. (My favorite sushi chefs work at Oto-ya on the Upper East side). The fact is, however, that I can't have a complicated discussion of money and taste with someone who doesn't speak English! This is a barrier to communication, and it has nothing to do with Japanese or American culture.
Win Two Passes to the Big Apple Barbecue Party
Blue Ribbon in Arlington, MA if I'm anywhere north of Tennessee. Otherwise, I just can't pick.
But I LOVED both Kreuz Market and the Salt Lick. Mmmmm
Win Two Passes to the Big Apple Barbecue Party
National: Kreuz Market, Lockhart, TX
NY State: Big W's, Pawling, NY
NYC: RUB (Daisy May's loses only b/c of their irritating TV ads)
Win Two Passes to the Big Apple Barbecue Party
Big W's Roadside BBQ in Pawling, NY
Win Two Passes to the Big Apple Barbecue Party
Daisy May's, RUB and Dinsosaur
Win Two Passes to the Big Apple Barbecue Party
I grew up in North Carolina and by far my favorite was Troutman's Barbecue in Denton, NC for the perfect chopped plate. When I moved to Huntsville, AL, I became a Big Bob Gibson's fan - but it's apples and oranges as far as styles go.
Win Two Passes to the Big Apple Barbecue Party
Fette Sau in Brooklyn, mostly for the atmosphere.
Win Two Passes to the Big Apple Barbecue Party
Daisy May's; R.U.B. a close second.
Win Two Passes to the Big Apple Barbecue Party
definitely RUB on 23rd street...just the smell of that place makes my mouth water.
Win Two Passes to the Big Apple Barbecue Party
I love Ubon's in Yazoo City, MS. They smoke everything beautifully and my mouth is watering just thinking about the food and hospitality they serve up. You cant go wrong with them!
Ubon's also knows exactly how to make PERFECT fried catfish!
In NYC I just cant seem to get myself away from Virgil's...
Win Two Passes to the Big Apple Barbecue Party
Daisy May's BBQ is the best I've found in NYC. Although the pulled pork was delicious, the highly questionable political views disseminated at Maurice's BBQ in Columbia, SC didn't go down as easily.
Win Two Passes to the Big Apple Barbecue Party
i love the selection of bbq at Blue Smoke....as well as the strong cocktails that allow so much more food to go down. YUM!
Win Two Passes to the Big Apple Barbecue Party
rub in manhattan
Win Two Passes to the Big Apple Barbecue Party
The BBQ NYC event that's happened for the past three years, most recently on Ward's Island.
Win Two Passes to the Big Apple Barbecue Party
As a barbecue aficionado, some of the best ribs that I've ever tasted can be found at Uncle Pete's in Boston. It takes Pete two - three days to prepare a rack of ribs. This a guy that is obsessed with ribs, and the taste reflects his devotion - the best I've had!
check out www.unclepetes.com
Win Two Passes to the Big Apple Barbecue Party
Hand down RUB in New York City. For a kind of fancy chain experince Houston's is the way to go.
Win Two Passes to the Big Apple Barbecue Party
Gonna have to pick Payne's, in Memphis, TN for this one. The Rendez-Vous is too huge and impersonal, and while I love Neely's in a pinch, Payne's reigns supreme for me in Bluff City. Their pulled pork sandwich (about $3.50) hand-chopped to order by a grandmother who has clearly worked there forever is just about the tastiest thing you can eat in Memphis. The location--the space used to be a gas station and garage--and lack of utensils (save sporks) just adds to the draw of Payne's smoky, moist meat with just a hint of sweetness. Sigh.
PS: Be warned, as the sandwiches do come with cole slaw on top, and that's not to everyone's liking.
Win Two Passes to the Big Apple Barbecue Party
My mom is from northern Alabama, where I spend many summers with my grandparents. They lived very close to to Big Bob's in Decatur, but I'll always claim that nearby Whitt's pulled pork with vinegar sauce and slaw is the best. Very similar in style to what Chris Lilly does, but it's missing one crucial element: childhood memories.
Barbecue is one of those foods that sometimes requires such memories. Like mom's pies or grandma's biscuits, there may be better tasting food out there, but we're always fondest of the food we have the fondest memories of eating.
Win Two Passes to the Big Apple Barbecue Party
Smoke Joint, Brooklyn. They have really great pork and beef ribs and their Tips n' Bits are a great To-Go item because you can pack it up in a roll and bring it to work the next day for lunch. They're delicious in a cold sandwich. Don't forget their coleslaw -- they've got a vinegar or mayo based one. Same for the sauce, you can go vinegar-based or dark and sweet.
Win Two Passes to the Big Apple Barbecue Party
Gotta go with Bailey's Blauvelt Smokehouse in Blauvelt, NY. The brisket there is a work of art. I've been dreaming about Fink's BarbeReuben and BarbeCuban ever since I first went there.
Win Two Passes to the Big Apple Barbecue Party
Well, back about 30 or 40 years ago, when I lived in Memphis, I used to go to the Rendezvous with the owner's son, who was in my high school class. We'd sit at the bar (being several years underage) and he would ply us with samples while we two teenagers consumed with robust delight.
But--- and I say this with all due respect-- my favorite BBQ ever was from any of the now defunct Memphis chain that served pulled pork sandwiches and had a handful of outlets around the city, places like Loeb's, Pig 'n Whistle, Topp's-- all great, all cheap, all only five to ten minutes away.
Several times a month we'd consume mounds of smoked pork on the requisite five inch bun, redolent in hickory aroma, squirted with a few extra doses of runny sauce (not the thick gunk sold in groceries) and always topped by a dollop of a mustardy cole slaw. And held together (briefly) by a toothpick.
Little did I know that this sort of heaven was not available everywhere. Done in by Mickey D, Booger King, etc. and rising real estate costs.
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i think the more important point of shaw's op-ed was that there is higher risk of illness from eating chicken than there is from eating seafood (raw or not). but we don't stop eating chicken, and that most seafood related illnesses are caused by shellfish, not sushi.