Results tagged “wholehog”

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!

Aaron mentioned this way back, but since the event is tomorrow and Sunday, we'll mention it again: The 1st Annual Big Apple Barbecue Block Party, presented by Danny Meyer's Union Square Hospitality Group, Blue Smoke, and The Jazz Standard. It's all happening on East 27th Street, between Park Avenue South and Lexington Avenue. And as Gothamist loves to eat, we'll be there. With digital cameras, even though Lockhart Steele is afraid of our pictures.