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BrooklynQ
10-12-2006, 08:04 AM
Mini bash in New York City last night.

BackyardChef, ApronGuy, and me all met up at RUB Restaurant on 23rd Street.
It was Adam's (ApronGuy) first visit to New York from the wilds of Austin Texas and he was greeted royally. A Texan feasting on NYC BBQ!

Andrew, the owner, fed us on montains of Burnt Ends, Ribs (long and short), Onion Strips, Fries, Corn Bread, Three types of Sausages, copius amounts of Blue Goose Beer and fried oreos.

A great night. Great to meet a new Brethren.

Adam has the photos, and hopefully will be posting them when he gets home.

RichardF
10-12-2006, 08:24 AM
The question is, which bartender was working. I don't get to RUB too often, but I'm in love with one of the bartenders.

Jorge
10-12-2006, 08:36 AM
The question is, which bartender was working. I don't get to RUB too often, but I'm in love with one of the bartenders.

This post is without merit.....without pics.....

RichardF
10-12-2006, 08:44 AM
This post is without merit.....without pics.....
I'm going to live vicariously thru my brethren in NYC and rely on my visualization skills of sight and smell to recreate her memory. There was something about the way her perfume mixed with the sent of burning hickory that had that certain magic/jene se qua... It be even better, if in the photos they took they did what I would call "the mandatory picture with the pretty bartender group shot."

SmokeInDaEye
10-12-2006, 09:23 AM
Dang. Wish I had know. I would have walked over and met you all after work. Oh, well. Next time. Nice way to spend a rainy Wednesday!

SmokeInDaEye
10-12-2006, 01:22 PM
Just went to RUB for lunch. Had an amazing chopped brisket sandwich, made even better by topping it with some of those onion strings. Also saw an app special for BBQ Bacon that looked worth trying some other time.

BrooklynQ
10-12-2006, 02:50 PM
Sorry Clint, we were supposed to meet up at RUB and go over the details of the Paul Kirk class. It wasn't supposed to turn into a mini-bash.

It turned out that Adam was in town for an event that Charbroil was hosting. He PMd Matt and a minibash was born.

We need to put together a real one soon.

BTW - the bacon is definitely worth trying. Some really good chit.

And to youse folks outside NYC - watch the food magazines over the next few months - BACON is the hot hip new food. Gourmet is leading the charge with its current issue.

Smoker
10-12-2006, 03:19 PM
"BACON is the hot hip new food."

I am not eating pork products for the next 6 months. Beef only once a week.

backyardchef
10-12-2006, 03:37 PM
Great time last night at RUB w/ BQ and ApronGuy. The food was really on-- particularly the ribs, both spares and babys. I'd never had their seasoned fries before-- tasty, but surprisingly sweet. The Blue Goose was nice and cold and went down too easy. I think it should have been a pretty appropriate welcome to the Big Apple for Adam. The folks at RUB are generous and hospitable folks....

My favorite moment was when I said "Oy" and Adam looked from me to Robert with a "what the heck does that mean?" expression.

Smoker, are you getting the pulled chicken from Big Lou, then?

RichardF
10-12-2006, 04:14 PM
BTW - the bacon is definitely worth trying. Some really good chit.
I was day dreaming of the bartender at RUB (the tall one with the killer southern accent) feeding me cubes of deep-fried bacon, and then Scott the pit master turns the dream into a nightmare and chases me off by threatening me with mayo drenched Cornell chicken - I'm going to be in deep analysis over this for weeks. Maybe I should just stick to dreaming about feeding myself copious amounts of burnt ends and bacon mixed together; Sort of the BBQ candy super sampler.

Sorry - I tend to dwell on things I can't or shouldn't have...

SmokeInDaEye
10-12-2006, 04:36 PM
My favorite moment was when I said "Oy" and Adam looked from me to Robert with a "what the heck does that mean?" expression.

That was great! Or at least that's what I overheard the RUB staff saying during my solo bash today...:wink:

Heading back now for some of RichardF's "bacon 'n ends".

Sledneck
10-12-2006, 06:28 PM
Thanks for inviting the rest of us:mad:

brdbbq
10-12-2006, 08:26 PM
I'm going to live vicariously thru my brethren in NYC and rely on my visualization skills of sight and smell to recreate her memory. There was something about the way her perfume mixed with the sent of burning hickory that had that certain magic/jene se qua... It be even better, if in the photos they took they did what I would call "the mandatory picture with the pretty bartender group shot."

But did it smell like mustard ?

BrooklynQ
10-12-2006, 10:57 PM
I was day dreaming of the bartender at RUB (the tall one with the killer southern accent) feeding me cubes of deep-fried bacon, and then Scott the pit master turns the dream into a nightmare and chases me off by threatening me with mayo drenched Cornell chicken - I'm going to be in deep analysis over this for weeks. Maybe I should just stick to dreaming about feeding myself copious amounts of burnt ends and bacon mixed together; Sort of the BBQ candy super sampler.

Sorry - I tend to dwell on things I can't or shouldn't have...

Rich - you forgot the smoked olive martinis.

RichardF
10-13-2006, 09:05 AM
But did it smell like mustard ?
No, not mustard (but wouldn't it be fun to slather her and then sprinkle on rub).

ApronGuy
10-13-2006, 03:36 PM
The question is, which bartender was working. I don't get to RUB too often, but I'm in love with one of the bartenders.

It was the red head bartender. I'm in love with her.

I will post pics soon. I haven't been able to get them off my camera yet.

I really did enjoy the kitchen tour and the up close and personal with those pits.

Jorge
10-13-2006, 03:39 PM
See, it takes a Texan to at least offer to post pics....

RichardF
10-13-2006, 03:41 PM
It was the red head bartender. I'm in love with her.

I will post pics soon. I haven't been able to get them off my camera yet.

I really did enjoy the kitchen tour and the up close and personal with those pits.
Those J & R's are sweeet. Just can't figure out how to convince the wife we need one for the house. Also not too sure if my kitchen floor would take the point loading.

In regards to the bartender, pistols or swords at dawn, your choice.

And how did you like the food.

RichardF
10-13-2006, 03:42 PM
See, it takes a Texan to at least offer to post pics....
When I was with her, there was something about no pictures ;-P

SmokeInDaEye
10-13-2006, 04:00 PM
"BACON is the hot hip new food."

I am not eating pork products for the next 6 months. Beef only once a week.

I called Willie B's and let them know, Steve. They have agreed not to serve you pulled pork sandwiches or ribs until April 12, 2007, no matter how much you beg or plead. Just one brother helping another brother through meat withdrawl!

Going to cook me a pound of bacon now and take it with me to some hip clubs.

backyardchef
10-13-2006, 05:57 PM
Going to cook me a pound of bacon now and take it with me to some hip clubs.

Is that what the kids are calling it nowadays, "bacon"??

ApronGuy
10-13-2006, 08:20 PM
And how did you like the food.

The food was incredible. The sausage was my favorite. Though, I was partial to the burnt ends.

ApronGuy
10-13-2006, 08:36 PM
OK, here are the only pics I managed to get. There was way to much of that goose beer flowing for me to have remembered to take out my camera. Also, the burnt ends have some sort of hypnotic effect. Also, I was really tired out from the bartender. :shock:

http://www.meninaprons.net/images/que_trio.jpg

And there we are. On the left ... Robert "WhiteTrashBBQ" Fernandez. In the center, Rabbi Matthew "Backyard Chef" Fisher. And on the right, wearing orange with pride, Adam "Men in Aprons" Byrd.

http://www.meninaprons.net/images/rub_bbq.jpg

Here's an interior shot of the restaurant from the back room. Looks empty, but I think this was taken around midnight. Or something.

http://www.meninaprons.net/images/the_pits.jpg

Two of the fire engine red, custom-built pits. Ironically, these pits were made in Mesquite, Texas. Notice the fire supression and ventilation system. From what I know, New York City has some weird rules about smoke.

BrooklynQ
10-13-2006, 08:42 PM
Looks empty, but I think this was taken around midnight. Or something.

Actually, that was taken after closing time.

Wine & Swine
10-14-2006, 01:34 PM
Those J&R pits are awesome.

backyardchef
10-15-2006, 06:20 PM
It smells so good in that kitchen...:smile: