S
SmokeInDaEye
Guest
It is really long, located on the front page of the Dining Out section of today's paper. Here's a teaser and link.
The Big Apple May Never Be Known as the Big Sparerib, but It’s Smokin’
By PETER MEEHAN
Published: March 7, 2007
AMOR was what she called me. Not honey, not sugar, not sir. Amor — as in Spanish for love — was what the counter woman tacked onto “thank you” when I paid my tab at the Ranger Texas Barbecue, which operates out of the back of a locals’ bar called Legends in Jackson Heights, Queens.
New York’s barbecue scene may be missing a lot of things — like dirt roads and screen doors and decades of deep-seated tradition — but love for barbecue in the city is strong. And in the past couple of years the product has caught up to the passion. Restaurants that hobbled out of the gate have hit their strides. The best pits in and around the city have gotten better.
That doesn’t mean you can walk into any haunt with a neon pig outside and expect smoked bliss from every corner of the menu. An awful lot of stuff around town still has no right calling itself barbecue, though the ratio has improved considerably. Some places dabble in too many styles. Out there where barbecue comes from, that doesn’t happen: the top places in Texas don’t dress up their pork shoulder in Carolina drag, and no one in Memphis is trying to outgun Texans at their own game.
http://www.nytimes.com/2007/03/07/dining/07barb.html?_r=1&ref=dining&oref=slogin
The Big Apple May Never Be Known as the Big Sparerib, but It’s Smokin’
By PETER MEEHAN
Published: March 7, 2007
AMOR was what she called me. Not honey, not sugar, not sir. Amor — as in Spanish for love — was what the counter woman tacked onto “thank you” when I paid my tab at the Ranger Texas Barbecue, which operates out of the back of a locals’ bar called Legends in Jackson Heights, Queens.
New York’s barbecue scene may be missing a lot of things — like dirt roads and screen doors and decades of deep-seated tradition — but love for barbecue in the city is strong. And in the past couple of years the product has caught up to the passion. Restaurants that hobbled out of the gate have hit their strides. The best pits in and around the city have gotten better.
That doesn’t mean you can walk into any haunt with a neon pig outside and expect smoked bliss from every corner of the menu. An awful lot of stuff around town still has no right calling itself barbecue, though the ratio has improved considerably. Some places dabble in too many styles. Out there where barbecue comes from, that doesn’t happen: the top places in Texas don’t dress up their pork shoulder in Carolina drag, and no one in Memphis is trying to outgun Texans at their own game.
http://www.nytimes.com/2007/03/07/dining/07barb.html?_r=1&ref=dining&oref=slogin
