Wednesday, September 17, 2003


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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