barbecue

Are Parisians Ready For The Meat Sweats? Pitmaster Thomas Abramowicz Says Oui.

The Beast is open for business in the Marais
Dec 10, 2014 3:30 pm

The Beast is not only the name of this trend-setting barbecue restaurant on a quiet “shoe block” in the northern section of the Marais in Paris. It’s the name pitmaster-owner Thomas Abramowicz has given the 4,000 pound, Texas-built wood-fired J&R rotisserie smoker the month-old barbecue pit is build around. And he's putting it to use.

New York Barbecue Is Coming To Los Angeles

So Cal sandwich chain enlists Brooklyn pitmaster
Nov 18, 2014 1:30 pm

Mendocino Farms, Southern California’s seasonal-themed sandwich chain, announced this week that it will be opening its own dedicated smokehouse facility in Los Angeles next month. And, which renowned pitmaster did the company choose to bring in as a consultant on the project? Not some dude in bib overalls from any of the usual barbecue hotspots. Nope. It's the guy with the fancy watch and suede Pumas: Brooklyn's own Billy Durney.

Blue Smoke Is Not A Barbecue Restaurant Anymore

New chef puts emphasis on 'South' ahead of the pits
Nov 6, 2014 9:00 am

Back in June, chef Jean-Paul Bourgeois hinted at "some exciting new things" ahead for Blue Smoke, restaurateur Danny Meyer's pioneering New York City barbecue spot. Last week, after months of tinkering, Bourgeois, the restaurant's first new head chef in 12 years, quietly debuted his fully revised menu. And, it's clear that he has bigger things in mind than just barbecue.

Pitmaster John Stage Rode His Harley Around America. Here's Where He Ate.

Dinosaur Bar-B-Que's meat man was out for 45 days
Oct 9, 2014 10:00 am

One man, one motorcycle and 90 well-planned meals over a 45-day stretch. Now that's certainly our kind of trip. New York City's Dinosaur Bar-B-Que pitmaster and Harley Davidson enthusiast John Stage recently embarked on a month-and-a-half road trip around the United States. His goal? Simple. Eat the absolute best food he could find along the way. Fresh off his ambitious excursion, Stage wrote in to us to talk about some of his most memorable stops.

Lard In Translation: Live From A Papua New Guinea Pig Roast In New York City

The transcultural (Pacific) language of whole hog
Aug 18, 2014 9:00 am

At 7:30 a.m. on a sodden Friday earlier this summer, a group of pork enthusiasts convened blearily at Ducks Eatery in New York’s East Village. Each person had a different reason for crawling out of bed at this unreasonable hour to throw back potent cold-brew coffee and talk about pig. This included two guys from Papua New Guinea: Fabian Paino, an internationally known master wood carver and Mundiya Kepanga, a Huli tribesman from a cool, mountainous part of the country. He's the one in a grass skirt with the bare torso.

Barbecue Shrimp With Boiled Peanuts Recipe

Put shrimp and peanuts together for your next app
Aug 6, 2014 1:00 pm
shrimp and boiled peanuts recipe

A few weeks back we hosted a party in New York City with Music To Your Mouth and snagged this recipe from Palmetto Bluff executive chef Brandon Carter. We enjoyed mini-spoons of plump shrimp and tender peanuts, boiled Georgia-style, and so should you! This dish also makes a great main course.

8 Best Urban Barbecue Pits In New York City

The center of barbecue in America? We say yes.
Jul 31, 2014 8:00 am

New York City might just have the most exciting barbecue scene in the United States. There, I said it. Friends in Texas and North Carolina, you know where to send the hate mail. But hear me out. Between the New York Times restaurant critic Pete Wells announcing the arrival of “Big Time Barbecue” in his two-star review of Mighty Quinn’s and last week’s slow-smoked feature in Food Republic by Chris Shott, it’s obvious that something special is happening in the ventilated basements and back alleyways of the city of just over 8 million

Video: Watch Prominent Pitmasters Discuss New York City's Barbecue Boom

How NYC shed its BBQ 'inferiority complex'
Jul 25, 2014 8:00 am

Organizer Mark Maynard-Parisi calls it the "mother yeast" of New York City's burgeoning barbecue community. We're talking, of course, about the annual Big Apple BBQ Block Party, first organized back in 2002 and now attracting some 150,000 people each year to Manhattan's Madison Square Park. Back in June, Food Republic was on the scene, interviewing pitmasters from near and far about the impact of the yearly festival and the roots of the city's barbecue boom in general. See how it all went down right here.

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