Real Pit BBQ In NY!

Barbecue; Photo - New York Times

Gothamist is so jealous of the Times' Julia Moskin, as she gets to write an article about how real pit barbecue has made its way to New York. The vagaries of what barbecue is are touched upon (even a statement like "barbecue is meat cooked by indirect heat and smoke" causes a lot of debate) but the focus is on the New York restaurants that do offer pit barbecue. According to Moskin, Daisy May's, Blue Smoke and the upcoming Pearson's Texas BBQ on the Upper East Side are the only BBQ restaurants that cook "exclusively" with wood. And while barbecue authority Robb Walsh says, when asked if NY's barbecue can go head to head with Texan 'cue, "Let me put the question in New York terms: If you filtered Houston city water so it was the same as New York tap, and used the same flour, and brought in the same ovens, could you make authentic New York bagels in Texas? Yes, and no," we say, who cares - we'll take what we can get!

'Cue at Daisy May's; Photo - New York Times Daisy May's Adam Perry Lang uses complex sauces, and a lot of them, which, for some barbecue purists is cheating (the meat needs to stand on its own), but it's part of his background as a former chef at Daniel. Lang also scoffs as food snobs, by saying, "I hate restaurants. Great barbecue is just as good or better than anything you eat in a restaurant." Sigh, Gothamist would like to marry you, Adam Perry Lang, as long as you have your pit cooker. In the meantime, we need to get to Daisy May's - Paul has been telling (taunting) us about his visit and we're still drooling.

Jeffrey Steingarten's chapter, "Going the Whole Hog," in The Man Who Ate Everything is extremely helpful in understanding barbecue. Steingarten also kindly gave us some ribs.

Gothamist loves BBQ.

Contact the author of this article or email tips@gothamist.com with further questions, comments or tips.

By Jen Chung in Food on September 17, 2003 8:42 AM

Comments [rss]

NYCmusakman

Not only did it take almost 3 hours. They raised their prices. Scratch what i said before about it being worth it to go in and pick up.

If you look at an online menu the beef ribs are $8... they charged me $12... ridiculous. Mostly fat on them and just not worth it.

Scratch this place off your list !!!

NYCmusakman

Let me say this. THIS PLACE IS NOT WORTH IT !!!!

The food is ok. But I have been waiting over 2 1/2 hours for delivery. Everytime I call this happens and they try to blame it on Big orders they have. Give me a break.

I always call around 11am .. and they still can't get the food here ( a few blocks away) until almost 3 hours later. They even guarantedd it this time within 1.75 hours and it is still almost three hours. And guess what. NO FOOD !!!

I wouldn't recommend anyone order form this place. IF you want to pick it up then it's a great bbq joint. But the delivery is just not worth it. you might as well go catch a pig and cook it yourself. it would probably be quicker.

Texasn NYC

My roommate and I were excited to try this place out after reading a favorable review in Time Out. The Upper East Side location is nothing fancy, but the menu is simple and the portions are generous. The only issue that I had with the wonderfully smoked BBQ was the one thing that makes wonderful BBQ: the sauce. Having been born and raised in Texas, Ive had my fair share of excellent BBQ, and being no stranger to the heat of a BBQ pit, the first thing you learn is you have to continually baste your BBQ in a thick hearty sauce. Pearsons BBQ didnt have a touch of sauce on it when it arrived at the table, nor did the two choices of sauce they provide (mild and hot) come close to being thick and hearty. Quite the contrary, the sauces were thin and thoroughly flavorless. If you decided to try Pearsons out, bring your own BBQ sauce, or better yet, order take out and smother their selection of smoked meats with your favorite BBQ sauce and pig out in the privacy of your own home. BBQ just isnt BBQ without a killer sauce.

joe d.

i'd been hitting daisy's at lunch for a few weeks,and while it's amazing and fantastic, it bummed out the rest of my day. fabulous bbq needs some beer and a picnic along with it. daisy's in the park? now that seems like bbq nyc style!

Goberg

I live two blocks from Daisy May's and while the food is worthy of praise their hours of operation are a bit eccentric. 11:00 to 5:00 is just plain depressing. I work for a living and I need the Q!

Goberg

I live two blocks from Daisy May's and while the food is worthy of praise their hours of operation are a bit eccentric. 11:00 to 5:00 is just plain depressing. I work for a living and I need the Q!

Jen

Hee - I saw that and wasn't too surprised - Grimes did like some stuff during the first visit. Anyway, it's just one star. If it were two, I'd already have started the letter writing campaign.

Elito

Surprised you haven't blogged this yet... Rocco's gets a an actual star from Bill Grimes:

http://www.nytimes.com/2003/09/17/dining/17REST.html

peach

Did anyone see that ep. of Boy Meets Grill when dear Bobby Flay cooks 'cue with his Texas girlfriend? Brutal.

Coolfer

Pabst, trucker hats....BBQ. I move to NYC from a redneck town and this is what I'm greeted with?

Jen

Yes, Memphis barbecue is delicious, but there are all sorts of regional claims to the best barbecue - there's Memphis, Carolina, Kansas City, Texas... Gothamist needs to take a road trip and try them all.

hatchback

Gates? Eli: Have you tried LC's Bar-B-Q? Struttin' Ollie's got nothin' on LC.

kiri

Memphis, hands down. Yummiest.

Jen

Holy, LIRC, what do we need to do to make it your whole mind?

Really, it's unnecessary, though it'd be totally welcome. Gothamist does need to take a field trip.

LIRC

I have half the mind to bring some ribs from Daisy Mays to the HH on thursday. Honestly- I walk all the way from my midtown office to get Que there..

Maybe it is not 100% authentic- but I like this NY version- the sauces are a bit more foodie accented but the meat still cooked only on wood.. Gothamist needs to take a field trip.