BBQ
All right, again I'm cheating by not posting this earlier. But if you know me, you know that I fell in love with real Southern BBQ ten years ago. Low and slow. Lots of pink smoke ring. Fall off the bone tender.
I always thought that real BBQ would make Yankee's salivate if they ever experienced the good stuff. Well, it turns out BBQ is heating up the NYC. Here's a quote from a recent NYTimes article:
"Whether it's the arrival of newly efficient smoke-scrubbing technologies, a growing outdoor-cooking industry fueling national interest in barbecue, or a local economy that makes a $10 entree almost irresistible, the number of places making pit barbecue in Manhattan — and making it well — has suddenly tripled, and a good, old-fashioned barbecue war may be in the offing. There will be no unhappy victims."
All right, again I'm cheating by not posting this earlier. But if you know me, you know that I fell in love with real Southern BBQ ten years ago. Low and slow. Lots of pink smoke ring. Fall off the bone tender.
I always thought that real BBQ would make Yankee's salivate if they ever experienced the good stuff. Well, it turns out BBQ is heating up the NYC. Here's a quote from a recent NYTimes article:
"Whether it's the arrival of newly efficient smoke-scrubbing technologies, a growing outdoor-cooking industry fueling national interest in barbecue, or a local economy that makes a $10 entree almost irresistible, the number of places making pit barbecue in Manhattan — and making it well — has suddenly tripled, and a good, old-fashioned barbecue war may be in the offing. There will be no unhappy victims."
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