Ramblings from a Boston Boy stuck in New York
Tag Archives: brisket
17-June-2010Posted by on
Eating Everywhere, a place that I occasionally will write a restaurant review for, did a quick review on the Big Apple BBQ. Having attended this splendid event, I can assure you that, if you’re in the NYC next year when this event roles around, you undoubtedly should not miss it! Incredible food, beer, and fun!
New York City is not often known for barbeque. That’s not to say we don’t have a number of fine establishments specializing in the slow process of smoking beef, pork, and chicken until they’re fall-off-the-bone tender. There are some good ones, and more opening all the time.
3-May-2010Posted by on
For more information, visit http://www.bigapplebbq.org.
The Eighth Annual Big Apple Barbecue Block Party takes place in Madison Square Park June 12-13, 2010, from 11:00 AM – 6:00 PM. The weekend-long event takes place every June and brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts. Set against the beautiful backdrop of Madison Square Park, the Big Apple Barbecue Block Party attracts people from near and far to sustain and celebrate America’s authentic culinary and musical traditions.
Admission to the event is free. Take in the sights, sounds and smells of the event – from great live music to engaging seminars and cooking demonstrations – without ever dropping a dollar. The country’s best barbecue is available from top pitmasters for only $8 per plate.
Proceeds from the Big Apple Barbecue Block Party support the Madison Square Park Conservancy, the organization responsible for the beauty, ongoing maintenance, and programming of this historic park.
The Novice Smoker will be in attendance – taking pictures and testing all the food – for quality control reasons, of course 🙂 If you’re in the area, come on down for some good music and great food. And, the best part is that it all goes towards a great cause.
30-April-2010Posted by on
Ever since I bought my smoker – and, truth be told, for a long time before that – I’ve wanted to make restaurant quality brisket. Brisket, to me, epitomizes what true BBQ food is all about. It’s just a tasty, hearty, succulent meat that, when prepared correctly, just makes your mouth water. So, I decided to jump in the deep end and see if I can swim. With my first run on my new smoker, I decided to give a 4.5-lbs piece of brisket a shot. Results after the jump.
23-April-2010Posted by on
I’m going to prep my first brisket tonight. I’ve got a 4.5lbs slab o’ meet and I can’t wait to get this train moving. I’m still up in the air over dry rub vs. marinade. Any suggestion?
21-April-2010Posted by on
I found this series of videos to be pretty helpful and thought you might as well. There’s some debate as to whether this is true ‘smoking’ or more of an indirect grilling approach. Regardless, there’s some great information on preparation techniques and using a basic charcoal grill. You be the judge on whether it’s indirect grilling or smoking…