Podcast #23: Big Apple Barbecue Block Party Pitmasters

Click Here to Listen to the Off the Broiler Podcast

Click Here for the 2006 Big Apple Barbecue Web Site

Click Here to Subscribe to my Podcast Feed with Feedburner

Click Here to Subscribe to my Podcast Feed with iTunes

 

Mike Mills of Memphis Championship Barbecue

 

John Stage, Dinosaur Barbecue (NYC)

 

Bryan Brycewell, Southside Market and Grill (Elgin, TX)

 

Micheal Rodriguez, The Salt Lick (Driftwood, TX)

 

Chris Lilly, Big Bob Gibson BBQ (Decatur, AL)

 

Paul Kirk, RUB BBQ (NYC)

NYC Dining: Tabla Bread Bar

Tabla
11 Madison Ave at 25th Street, New York, NY
(212) 889-0667

Tabla is another one of those Danny Meyer restaurants that I had been meaning to go to for several years, but just never had the time to do so. With the opportunity to interview various pitmasters the night before the Big Apple BBQ block party, I thought that a meal right across the street at the Bread Bar was an ideal place to begin an evening of major BBQ rig envy.

The Bread Bar at Tabla is an incredibly attractive space, with a domed ceiling with a modern fresco of Indian food ingredients on it.

Our dining party ordered the Wazwan, the multicourse tasting menu composed of both hot and cold items. This was a somewhat customized version, prepared by Chef Floyd Cardoz for our group.

Sprouted Bean Chaat

Chutneys

Naan

Halibut Ceviche

Black Pepper Shrimp

Tandoori Squid

Tandoori Chicken Tikka

Chickpea Masala

This is a flatbread with a paneer cheese on top and with Indian spices.

Flank Steak with Coriander, Black Pepper and Horseradish Raita

Mango Kulfi (Indian Ice Cream Pop)

Executive Chef Floyd Cardoz