Comments on: BBQ-NYC http://offthebroiler.wordpress.com/2006/08/26/bbq-nyc/ Food, Technology and the Mind of eGullet Founder Jason Perlow Tue, 14 Oct 2008 00:33:32 +0000 http://wordpress.org/?v=MU hourly 1 By: mepeethree http://offthebroiler.wordpress.com/2006/08/26/bbq-nyc/#comment-53969 mepeethree Fri, 20 Jul 2007 20:17:21 +0000 http://offthebroiler.wordpress.com/2006/08/26/bbq-nyc/#comment-53969 looks like amazing fun! been looking for bbq professionals to cater an event next summer- and have some suckling pig on top of other favorites...anyone have a recommendation? looks like amazing fun! been looking for bbq professionals to cater an event next summer- and have some suckling pig on top of other favorites…anyone have a recommendation?

]]> By: offthebroiler http://offthebroiler.wordpress.com/2006/08/26/bbq-nyc/#comment-2888 offthebroiler Thu, 07 Sep 2006 19:36:13 +0000 http://offthebroiler.wordpress.com/2006/08/26/bbq-nyc/#comment-2888 There was plenty of deckle but I didn't manage to snap any shots of it. I was too busy eating it. I think Hill Country does a really good job with their Q and I think it stacks up nicely with what I've had in Texas. Really looking forward to them opening their new place. There was plenty of deckle but I didn’t manage to snap any shots of it. I was too busy eating it.

I think Hill Country does a really good job with their Q and I think it stacks up nicely with what I’ve had in Texas. Really looking forward to them opening their new place.

]]> By: Jaymes http://offthebroiler.wordpress.com/2006/08/26/bbq-nyc/#comment-2887 Jaymes Thu, 07 Sep 2006 19:31:40 +0000 http://offthebroiler.wordpress.com/2006/08/26/bbq-nyc/#comment-2887 Curious about the "Texas-style" brisket. From the photos, it looks like the deckle is missing. Since that's the best part of Texas-style BBQ brisket, I'm kind of wondering how "Texas-style" this stuff really is. I mean, from the photos, the "wet" part of the brisket is nowhere to be seen, and the "dry" part of the brisket really does look dry. So Jason, I know you've actually had Texas-style brisket IN Texas. How did this stack up? Curious about the “Texas-style” brisket.

From the photos, it looks like the deckle is missing. Since that’s the best part of Texas-style BBQ brisket, I’m kind of wondering how “Texas-style” this stuff really is. I mean, from the photos, the “wet” part of the brisket is nowhere to be seen, and the “dry” part of the brisket really does look dry.

So Jason, I know you’ve actually had Texas-style brisket IN Texas. How did this stack up?

]]> By: Backyard Chef http://offthebroiler.wordpress.com/2006/08/26/bbq-nyc/#comment-2588 Backyard Chef Mon, 28 Aug 2006 15:17:21 +0000 http://offthebroiler.wordpress.com/2006/08/26/bbq-nyc/#comment-2588 Nice stuff, Jason. Thanks for the heads-up about the entry. Glad you had fun-- it was a super day of bbq..... Nice stuff, Jason. Thanks for the heads-up about the entry. Glad you had fun– it was a super day of bbq…..

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