We’ve seen this happen before--Texas-style barbecue served in NYC. When Pearson’s Texas BBQ was in Long Island City (before LIC was a destination), it was worth the trip to sit outside on its patio and eat a plate of brisket and pickles. If you squinted through the haze you could pretend the Manhattan skyline was just a grove of Hill Country pecan trees. Then he became ambitious, moved to the upper East side, and that’s the last I heard of Pearson’s. Its arrival in Manhattan was eagerly anticipated, but when the reviews rolled in the big question was, “Where’s the smoke?” And before I even had a chance to check it out for myself, it was closed.
Enter Hill Country NY. Backyard Chef paints a mouth-watering portrait of last weekend’s BBQ NYC, which featured Elgin sausages and Texas brisket. Check out the photos and see for yourself that gorgeous smoke ring on the brisket--it’s a thing of beauty. And even better, the pitmasters responsible for the brisket, Travis Mills and Rob Richter of competition group Big Island Bar-B-Que, are opening soon a bbq joint in Manhattan said Hill Country NY. In my neighborhood, no less. I can’t wait. I like RUB a lot, but I’m hoping that a place called Hill Country NY will use mesquite, not hickory. But besides the sauceless smoked brisket and sausages, pickles, onions and white bread, there’s another key element to a true Hill Country dining experience: Shiner Bock. (above photo taken at Kreuz Market). So fingers crossed they’ll manage to import this golden beverage from the little brewery in Spoetzl.
Did anyone attend last weekend’s BBQ picnic—what did you think?
Thursday, August 31, 2006
Posted by Lisa Fain (Homesick Texan) at 11:37 AM