At Long Last, Real Barbecue Makes a Stand in Manhattan

NYTimes ^ | Forever | Julia Moskin

[okie01]

"My vote was for Blacks."

That makes two of us.

The links might be made in heaven. Perhaps the best single example of the barbecue experience available...

[okie01]

See #41.

[tubebender]

I have yet to go to a barbeque place here.

Maybe you need to come out of your basement firing range once in a while...

[okie01]

Sonny Bryan's -- the original place, on Inwood, near Harry Hines. If it's still open...

[tubebender]

What do you call a tri-tip east of the Rockys...

[Lurker]

Lurkers Rib Recipe:

2 Slabs Back Ribs.

Seasoning Recipe (Top Secret):

Kosher Salt
Freshly Cracked Black Pepper

Liberally coat ribs with seasoning on both sides.
(You're going to eat both sides, right)

Grill Preparation:

Prepare a standard Weber Kettle according to the following instructions:

Heap 20 charcoal briquettes on one side of the kettle, and 20 briquettes on the other leaving at least 6 inches of open space in the center of the bottom of the kettle. Squirt a liberal amount of lighter fluid on both piles of coals and light them. When the coals are covered with ash and burning hotter than blue blazes, place the grill and your rib rack (you do own a rib rack, right?) on the kettle.

Slice the rib slabs into thirds and place them carefully into the rib rack on the center of the grill, right over the spot where there they are not, repeat not over the hot coals.

Cover the kettle tightly, and close the vents almost completely. That's right, almost completely. After about 5 minutes, you should be able to put your hand on the top of the kettle without feeling any pain for almost half a minute.

Now, walk away from the grill and forget about it for 90 minutes. Don't look at it. Don't think about it, and for Gods sake don't even think about opening it.

After 90 minutes, open the top of the kettle, and examine your ribs. They should be a golden brown. If they aren't, close the kettle for another 30 minutes, then repeat the examination.

If the ribs are golden brown, touch them with your index finger. If the meat yields to your touch, (that means your finger sinks almost all the way to the bone and you go "Oh s***, that's hot!) they're done.

Gently remove the ribs from the rack, and place them on a large serving platter and bring them inside.

Resist all tempation to put sauce on them for at least 5 minutes!

Allow your now perfectly cooked ribs to rest for at least the above referrenced five minutes. This will allow the juices to go back into the meat where they belong.

After five minutes, slather the ribs generously with your favorite sauce. Personally, I recommend Sweet Baby Rays with just a touch of Chalula added.

Allow the ribs to sit for another five minutes covered in aluminum foil to heat the sauce.

Your patience will be rewarded grasshopper.

Regards,

L

[Fawnn]

What do you call a tri-tip east of the Rockys...

According to this site:

A beef tri-tip roast is a boneless cut of meat from the bottom sirloin.

So now we know where it comes from. (There are only 2 such roasts per cow, evidently.) Carlo: I'm waiting the answer to this question, too. To my knowledge, I've never made tri-tip. ;)

[Hank Rearden]

"Mr. Aretsky has fitted Pearson's roof with a $36,000 electrostatic precipitator that filters out the smoke, vapors and grease that are inevitably exhaled by a barbecue pit."

You put up with all that crap, you miss out on the scent of real BBQ, you get not-quite-real BBQ, and then, to top it all off . . . . . . you're stuck in that hellhole New York.

What's the friggin' point?

I'd rather live in my car than live in New York.

[KC_Conspirator]

Its good to see that New York is trying their hand at barbeque. I used to think that I knew what it was (Carson's Ribs) before I moved to KC 15 years ago and learned that it is tons fo meat, no veggies, bread, fries or rings, and red cream soda. Favorite places here in town are Gates and Arthur Bryant's.

[Fledermaus]

The only complaint I have with the article is the statement that smoking isn't barbeque. The pit gets it's heat from the fire in the flue, but it's still the smoke from the hickory that gives the flavor.

And yes, anyone that uses sauce in the cooking process should be shot. It's only for the table. In Fayetteville, AR while working at Coy's we made our sauce fresh daily in mild and hot.

Starting out early in the morning, Coy would get the pit going and strip the ribs of fat with a spoon. Then he covered the ribs in our own salt mixture and put them on the pit to cook all day. The pit was designed to to create different compartments with different temperatures that we monitored. We put on whole pork loins, beef roasts and Hillshire Farms sausages.

Once, we made a mistake and put a prime rib eye roast that we used to cut steaks (bbq and steak house with a great cornish hen) on the pit instead of a roast beef and Coy sold it to the customers. This guy could sell ice to Eskimos. Anyway, it was so popular our hickory smoked pit prime rib became our biggest seller.

We also made our baked beans on the pit in giant pans of pork 'n' beans, molasses, brown sugar, onion, green peppers, etc. and mix it up and let it cook all day.

The ribs were the most popular of the barbeque. A combo platter was a choice of three of four of our meats (ribs, beef, pork loin, hot or mild sausage) with a crock of beans, a crock of our tangy cole slaw (not mayo based) and a slice of garlic bread.

We started out giving way too much food on a plate and cut it back when we began spending $200 a month on doggie bags! Working there, I took home more leftover food than was possible to eat (hard to eat that much meat everyday) and fed a lot of neighborhood dogs.

The lines around the place on the weekends was incredible. And during football weekends (home of the Univ. of Ark.) you waited 3 or 4 hours.

Great stuff.

[tophat9000]

Shortcuts practiced by the others — including Virgil's in Times Square and Tennessee Mountain in SoHo — include parboiling meat before cooking it over charcoal or gas, supplementing wood heat with gas and, some say, the occasional drizzle of liquid smoke. These can sometimes result in passingly good barbecue, at least by New York's former standards.

Now that just sad!

[Porterville]

Every knows the best barbeque is a Texas barbeque... but everyone knows California has the best Mexican food. Texans can't take the heat.

[Porterville]

The best is wild boar on a wood grill with bread rolls and a large tub of melted butter.... and don't forget the keg of beer.

[Mo1]

What do you call a tri-tip east of the Rockys...

I may get flamed for this ... But what is a tri-tip???

[carlo3b]

What do you call a tri-tip east of the Rockys...

Bottom Sirloin.. used to sell it with the bone and a bit of fat.. It's a perfect beef roast, adapts to slow cooking, tasty and mild beef flavor..It's used a lot down south to BBQ! I think it's too good to BBQ, better to pot roast.. but thats just me, I love my gravy and potatoes.. LOL Does that help?

[Mo1]

Thanks for the explanation of a tri-tip

Bottom Sirloin ... I know that name

[carlo3b]

A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. So now we know where it comes from. (There are only 2 such roasts per cow, evidently.) Carlo: I'm waiting the answer to this question, too. To my knowledge, I've never made tri-tip. ;)

Oops, I just answered an earlier post. I should have read down a little further.. You are right on target, I don't think I shed anymore light on it .. But I have called it Bottom with a bone, which is how the older butchers would cut it. See post #55 for my last post. If anyone needs a recipe, I've made lots of these babies.. ping me

[HAL9000]

In Fayetteville, AR while working at Coy's we made our sauce fresh daily in mild and hot.

Coy's was overrated. I preferred Herman's Rib House - even though the place looked like it was likely to collapse at any moment.

[carlo3b]

Answering a FReepmail:

 
FAST AS A FLASH LOW CARB BBQ SAUCE

This is not going to win any prizes, but it works just as well as most store bought, and a whole lot cheaper.

• 1 cup tomato sauce ( you could use Catsup)
• 3 Tbls worcestershire sauce
• 1 Tbls cider vinegar (cider or distilled I prefer cider, because I had to look up how to spell "distilled")
• 1 tsp liquid smoke
• 3 pkts Splenda (any of the sweeteners would be OK I guess, I used this and it worked fine)


Combine all ingredients and cook over low heat for 10 min.
I snatched this recipe off a Liquid Smoke box, after I discover I didn't make my own recipe, and my kids were about to eat my toy Doxy. .:)

Makes 16 Tbls (1 cup) at 1.2 carbs ea.

[tophat9000]

Every knows the best barbeque is a Texas barbeque... but everyone knows California has the best Mexican food.

You got it there only two food close to heaven on earth....great barbeque.. and great Carnitas (slow cooked shredded roast pork with guacamole) and just like barbeque there a lot of bad Carnitas out there ... when you get the great stuff... you know it...its damm near sex