This is the NYC BBQ Weekly newsletter. If you would like to receive this in your inbox weekly, you can easily subscribe here!
In last week’s newsletter, food events guru Jimmy Carbone told me all about some of the big upcoming BBQ events we have coming up next year. One of those is Brisket King, one of my favorite events to attend each and every year.
Since 2012, Brisket King has pitted many of the top pitmasters from NYC and a few guests from out of town against each other to serve the best beef brisket, whether traditional or unusual. I’ve had some of the best brisket, pastrami, brisket tacos, and brisket sliders I’ve ever had at the event.
Showing its relevance, Brisket King has a long history of elevating pitmasters and their restaurants to new heights. Check out this list of winners:
2012: Josh Bowen, John Brown Smokehouse
2013: Daniel Delaney, BrisketTown
2014: Will Horowitz, Duck’s Eatery
2015: Billy Durney, Hometown Bar-B-Que
2016: Ari White, Wandering Que
2017: Sruli Eidelman, Izzy’s Brooklyn Smokehouse
2018: Lawrence La Pianta, Cherry St Bar-B-Que (Toronto)
Josh Bowen and Billy Durney both run some of the best joints in NYC. Daniel Delaney used to run one of the best joints. Ari White and Sruli Eidelman (see them below with Durney in 2017) are now two prominent voices in the emerging kosher barbecue scene. Lawrence La Pianta is up-and-comer putting Toronto on the map. On top of these winners, other notable pitmasters who have placed include Hugh Mangum of Mighty Quinn’s Barbecue, Matt Fisher of Fletcher’s Brooklyn BBQ, and Jean-Paul Bourgeois of Blue Smoke.
By my count, most of the best pitmasters in the New York metro have competed at Brisket King, showing just how important it’s been to the budding BBQ scene here. Let's hope it continues to bring new voices into the scene and pushes us to get better.
If you want to get in on the action, early bird tickets are now on sale for Brisket King 2019. I hope to see you there in April!
Founder, NYC BBQ
EAT ALL ABOUT IT
The new Hill Country Food Park in Downtown Brooklyn is one of the most fascinating new additions to the NYC barbecue scene in 2018, offering smoked meats, tacos, pizza, and more. Read my new full-length review of HCFP in The Bridge.
In his roundup of best new restaurants of 2018, Ryan Sutton of Eater NY says Glady’s Jerk Center is New York City’s “best new barbecue spot since Hometown.” Menu items at Glady’s include jerk chicken, jerk pork, curry goat, and peppered shrimp.
Jax BBQ in Hell’s Kitchen was featured this week in CBS New York’s “Dining Deal,” where they spotlighted the joint’s brisket, pulled pork, and mac ‘n’ cheese.
December 14: Tonight is one of the final Smorgasburg x VICE Night Markets in Williamsburg, Brooklyn. The market has live music, stuff for sale, and 10 awesome food vendors including Carnal (selling short rib burgers cooked in bone marrow fat, slow-cooked pork belly, and more), Sons of Thunder (who sells amazing modern hot dogs and poke), and more. Buy tickets / RSVP for free here.
December 14, 15, 22, and 23: A new Nacho Muthas Holiday Popup will be held four days this month at the Paramus Park Mall in New Jersey. Kimchi Smoke BBQ, Empanada Mania and others will be there serving food and good cheer. More info here.
January 26: The eighth annual Beer, Bourbon, and BBQ Festival takes place on the west side of Manhattan. It will feature two sessions, with the first (The Bacon and The Beast) happening from 12 to 4 p.m. and the second (The Whole Hog Pickin’ Session) happening from 5:30 to 9:30 p.m. More than 60 beers, 40 bourbons, and several BBQ vendors will be available. Buy tickets here.
January 26: The third annual Best of Brooklyn Food & Beer Festival will take place in Industry City, Brooklyn. It will feature a collection of Brooklyn's best craft brews, food tastings from more than 20 top chefs, music from curated DJs, and more. Early bird tickets are available now.
January 26: The 11th Annual Cassoulet Cookoff will take place at Biba in Williamsburg, Brooklyn from 1 to 4 p.m. Cassoulet is the ultimate winter dish. Typically it is a slow-cooked casserole containing meat, pork skin, and white beans, but here it will be made in many different ways. The event will include 10+ cassoulets and a wide selection of cider, craft beer, wine, and whiskey. Buy tickets here.