Guess where you can get the best barbecue dinner now? This time of year all men claim to be masters of the grill but we all know they don’t know what they are doing. We always thought the best place to find the best barbecue was in the south but a few good places have opened up in the New York area. Everyone likes to fire up the grill these days from rank amateurs to decorated chefs and they all are firing up the grill. The question is who does it best and what is the best way to do it? I have made a few decisions on this subject.
I love Texas barbeque but does it have to take place in Texas? Hell No. In Texas alone there are 1900 great places like Mike Anderson’s A True Texas BBQ or Sonny Bryan’s Smokehouse Barbeque since 1910 or Hickory House Barbeque to name a few. A typical day at Franklyn’s in Austin the lines to purchase food can stretch all the way down the block all day long and then a paper bag goes on the door that simply says “sold out.” Nobody seems to mind as long as they get a chance to have that tasty meat that seems to melt in your mouth.
Billy Durney is a body guard who turned himself into a grill master and opened Hometown Barbeque in Brooklyn less than a year ago and just 5 miles down the road head to Daniel Delaney Barbeque with his Texas inspired brisket .A barbeque isn’t a great barbeque unless you got pork ribs, sausage, brisket, pulled pork and turkey roasting. Forget that lame franks and burger crap. And leave those sickly looking vegan gluten free vegetarian folks home too. I don’t need any guilt trips on barbeque day. As I said, If you can’t do it yourself, then these guys will get it done for you.
Daniel Vaughn is the BBQ editor of Texas Monthly Magazine who says these two New York places are just as good as any barbeque in Texas.. They have already become foody destinations. The secret is in a good hot low fire with white oak logs burning evenly. They will cook about 3 to 400 pounds of meat at a time and slow cook the meat for about three hours before serving. On a weekend they will cook thousands of pounds of meat. All you need is salt and pepper and not any goopy sauces or fancy rubs. Just good old fashioned slow cooking for the most tender meats.
So sit back play with your wood and serve your tender meat. Wow did I just say that?