Results tagged “texasbbq”

Last week, the Daily News trumpeted the plight of Amarjit Singh. Singh was injured after a mentally disturbed man's stabbing rampage on Second Avenue in October, and hasn't worked since the incident.

Gotta love summer -- cold beer, beaches, summer flings and, of course, barbecue. Another 'cue festival is upon us -- this time it's BBQ NYC on August 26th. We're giving you some advance warning on this one because spots are going quickly. For $40, you get to hang out on Ward's Island for all you can eat BBQ, and 5 beer/wine tickets. This year's theme is "A Celebration of Texas BBQ," featuring slow smoked cow, pork and chicken by Big Island / Hill Country BBQ; Elgin Hot Links from Meyer's; Alderwood Smoked Salmon by Stephen J. Silverberg. esq.; plenty of sides and traditional Texas fixin's. They're also doing a pot luck of sorts -- if you are one of the first 20 who make a donation with a a note saying you're bringing a dessert or one of the first 20 who donate with a note saying they're bringing an hors d'oeuvre, you'll get bumped to the front of the food lines. How's that for incentive to share? RSVP at www.bbq-nyc.com; donation of $40 to attend; 3-7 pm.

Perpetually on the lookout for New York's best honky tonk (who isn't?) and craving tex mex, Gothamist headed to Murray Hill's Rodeo Bar last night, fully prepared for a hoe down. Kitschy decor of bulls' horns, old Texan roadsigns, and lanterns made of antlers line the spacious brick walls. Nightly, at 10, there is live honky tonk music in the back room hosting local and touring country/western bands like The Moonlighters, or last night, The Weight. But, honky tonk or not, Rodeo Bar serves up hefty portions of irresistable Tex Mex. Their menu is expansive (not expensive!) and written with snarky commentary -- to describe the Black Bean Chili Cheese Nachos, "guaranteed to appease tree huggers everywhere;" Chicken Chimichangas followed by "bet you can't say it three times fast."

New York Restaurant Cookbook: Recipes from the Dining Capital of the World, by Florence Fabricant (Rizzoli 2003).

Rib lovers, rejoice! This Sunday, August 15th is the fifth annual Blues, BBQ & Fireworks, a food and music event on Pier 54, where some of the city's finest 'cuemasters will be showcasing their wares. Many of our favorites will be there, including Daisy May’s BBQ USA, Pearson’s Texas BBQ, Philly’s Smokehouse, Tennessee Mountain, and Virgil’s Real BBQ. We'll see you there -- we'll be the ones with barbecue sauce slathered all over our faces and a pile of well-gnawed bones at our feet.

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!