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Old 06-28-2007, 09:01 PM   #1 (permalink)
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THURS JULY 5 Next NYC Eat Fest, Bring on the Q!!!!!

Okay, Here's my suggestion for the NEXT NYC outing...
We just went to this place for dinner after hearing about it via a foodie blog. This place did not dissapoint at all. Texas Dry Rub BBQ.

Just look at the BBQ, you order what you want and pay for it by WEIGHT. So you can ask for 1 slice of moist brisket, 1 slice of lean brisket, and 1 pork rib. No plates, they cut and serve on the butcher paper, everyone gets their own card to purchase what they want from sides to beer to BBQ.

Hill Country NYC
30 West 26th Street (Between 6th and Broadway)
(212) 255-4544

















So when we going???
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Old 06-29-2007, 04:22 AM   #2 (permalink)
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Old 06-29-2007, 04:27 AM   #3 (permalink)
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mmmmmm looks good. Just let me know when and I will see if I can come join the fun.
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Old 06-29-2007, 04:48 AM   #4 (permalink)
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What are you guys doing next week?
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Old 06-29-2007, 05:11 AM   #5 (permalink)
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That looks great and I wish I could be there

AND

when you guys decide you're ready for real barbecue, my house in North Carolina can sleep about a dozen.
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Old 06-29-2007, 05:17 AM   #6 (permalink)
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Quote:
Originally Posted by ratbastid
That looks great and I wish I could be there

AND

when you guys decide you're ready for real barbecue, my house in North Carolina can sleep about a dozen.
umm... but us yankees can't cross them thar mason-dixon line...

yeah i gotta figure that one out because... bar-be-que is good for you.
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Old 06-29-2007, 05:22 AM   #7 (permalink)
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Originally Posted by ratbastid
That looks great and I wish I could be there

AND

when you guys decide you're ready for real barbecue, my house in North Carolina can sleep about a dozen.
And...what're YOU doing the last week of July?
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Old 06-29-2007, 06:01 AM   #8 (permalink)
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Damnit now I'm hungry.

I need to get back to NYC soon for work. Let me know when you folks are going to do this and I may try to swing through. Not for you people so much as the food...

I kid, I kid! (but I am really hungry right now)
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Old 06-29-2007, 06:15 AM   #9 (permalink)
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I'm trying to arrange to be in NYC next week - maybe Wed Thurs Fri Sat. Not all of those, but one or two of them.

That's probably to soon, huh?
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Old 06-29-2007, 06:32 AM   #10 (permalink)
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Not sure about it being too soon. If this place was just a little closer for lunch... I'd be there... 1/4 brisket and bread, <$5 for lunch.

Friday I can't do anything until after 7:30.

Not sure about Thursday just yet.

And I have to stop looking at these pictures... it's like food porn... I can't help it.
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Old 06-29-2007, 07:29 AM   #11 (permalink)
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I'm going to be in NYC in September and you better believe I'm going to track this place down. That looks amazing.

/going to a ribfest for lunch today.
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Old 06-29-2007, 09:06 AM   #12 (permalink)
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I can do the weekend if I have someplace friendly to crash my puppy... it'd be a heck of a drive for me, on a holiday weekend though.
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Old 06-29-2007, 09:11 AM   #13 (permalink)
 
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Oh god, I miss the US sometimes. MEAT. Real meat.

Though Iceland does have the corner market on lamb, I'll give them that...
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Old 06-29-2007, 04:45 PM   #14 (permalink)
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Oh god, I miss the US sometimes. MEAT. Real meat.

Though Iceland does have the corner market on lamb, I'll give them that...

It's my understanding Iceland also has the corner market on bars as well....from first hand experience!
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Old 06-29-2007, 05:07 PM   #15 (permalink)
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Old 06-29-2007, 05:48 PM   #16 (permalink)
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So what, is it July 5th Thursday night BBQ???? I've pencilled it in...

Skogafoss heated up her left overs from last night... OMG.. I want BBQ again.
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Old 06-29-2007, 07:15 PM   #17 (permalink)
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We're going to be out of town next weekend. Oh, the heartbreak!!
*siiiiiiiiiiiiiiiiiiggghhh*
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Old 06-29-2007, 08:13 PM   #18 (permalink)
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July 5, yes. That will be excellent.
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Old 06-30-2007, 05:12 AM   #19 (permalink)
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*sigh* I guess I will have to wait until next time. It is too difficult for me to get out there in the middle of the week.
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Old 06-30-2007, 05:39 AM   #20 (permalink)
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shit... my mouth is totally salivating.

there's good food here, just not that kind of good food.
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Old 06-30-2007, 06:01 AM   #21 (permalink)
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Originally Posted by sportswidow05
*sigh* I guess I will have to wait until next time. It is too difficult for me to get out there in the middle of the week.
well is Friday good for you? I can wait one more day... :P

My friend that met us at Hill Country the other night called at 9AM and said, "It's not too early to call you is it? I just read the WSJ today and there is an article on BBQ and it mentions Hill Country!" Them Kreuz sausages are awesome... I now need to get to Lockhart TX.

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EATING OUT
LINK
The Best Barbeque
Juicy brisket pulled straight from the pit in Texas. Pulled pork shoulder with crispy browned bits in Tennessee. And versions rivaling both in Boston and New York. Our food critic goes cross-country for the pick of the pits.
By RAYMOND SOKOLOV
June 30, 2007; Page P1

True barbecue is a complex, slow method of cooking meat in an enclosed space with low, indirect heat and smoke. True barbecue emerges from the "pit" still moist and very tender after as many as 18 hours of cooking. Its flavor is a mix of the smoke, the sublimation of fat, the caramelization of meat juices, spices rubbed on it, soaked or injected into it and sauce basted ("mopped") over it while it cooks.

Within all this, there are endless variations: Tennessee takes its pulled pork from the shoulder; eastern North Carolina uses the whole hog, and flavors the smoky, succulent meat with vinegar sauce; and of course Texas serves up beef from ribs to brisket to sausage. But as I learned on an odyssey in search of America's best barbecue, the cuisine is outgrowing its regional origins. Barbecue joints up north can hold their own against the best below the Mason-Dixon.

FINDING THE BEST
The steamrolling migration of true Q is obviously a good thing for diners. But it's also a radical change for a cuisine that's always been defined by its regional differences -- two barbecue restaurants 100 miles apart in the South are likely to serve completely different styles, sauces and cuts of meat. The best northern barbecue restaurants take an anthropologist's approach: They scrupulously research the authentic methods for Carolina pulled pork and Texas brisket, but then offer them on the same menu.

The sleeker, sophisticated places up north may lack the romance of a trip to a shack in rural Alabama or Tennessee, but they also don't threaten the originals, a remarkable number of which show few signs of losing spirit or changing their methods. At Carl's Perfect Pig Bar B Que in White Bluff, Tenn., I dined on an artful jumble of shoulder shreds punctuated with browned bits of the outside of the meat. At Kreuz in Lockhart, Texas, I devoured juicy beef brisket, pulled from the smoker and sliced before my eyes.

In every region, the mutual differences may inspire fierce loyalty, but a fundamental essence and fundamental standards link all the multifarious versions of what is at bottom one place's version of the same brilliant idea.

First, a word on what barbecue is not. Barbecue (the noun) is not something that occurs over direct flame in the open air. Grilling steaks or chicken or burgers is basically harmless, but it doesn't produce true barbecue in the strict sense applied on its native ground to this quintessentially American, smokily superb form of meat cookery. So those of us who will be barbecuing (the verb) on our grills on July 4 will not be eating barbecue 20 minutes later.

All barbecue ought to taste of the smoke given off by the fire it has cooked in, and should be juicy despite the long hours of exposure to heat. Pork ribs should not "whitebone": If you pull two ribs apart with your hands, meat should remain on both bones and no bone should show. Otherwise they are overdone.

Maybe the most important sign of seriously smoked barbecue is that curious pink line that the process leaves behind at the edge of the meat. You can easily taste the wood smoke in righteous 'cue. In my first bite of brisket at Smitty's Meat Market, a short drive from Kreuz in Lockhart, Texas, that smokiness was so strong, it changed my idea forever of what barbecue could be. This style of heavily smoked beef may take some getting used to but for me it is the zenith of the Q universe.

That doesn't mean I don't love the pork barbecue that other regions excel in. But Smitty's is a temple of purity, a dark brick cave of making, with its stark black steel-doored smokers and taciturn pitmen who stand in the heat of the post oak logs, pull out a piece of brisket and ask you if you want it sliced from the lean or the fatty end. I go for the fatty end -- more juice -- and don't mind that Smitty's is really just a specialized meat market. For sauce and cutlery, you go through a door from the darkness of the pit area to a bright-lit concession. The transition is something like the shock Plato tells us his cave-dwellers experienced when they emerged into the sun.

Purists in Lockhart eat with their hands and don't mess with sauce. I'm on their side when it comes to sauce, but if you can't do without it, you can't go wrong in a world where top-flight places serve anonymous brews ranging from sweetened ketchup to peppy vinegar, and anything in between.

A book could be written about the cole slaws -- shredded, chopped, hot, mild, vinegar-based or mayoed -- that Q joints offer along with tangy baked beans and a half-dozen other standbys. We particularly loved firecracker corn, a highly spiced corn on the cob. The classic dessert beyond all others is a vanilla pudding full of banana slices and vanilla wafers.

These dishes attached themselves to barbecue late in its history, which began before Columbus landed. Arawak Indians in the Caribbean must have been slow-cooking meat on a wood platform because their word for this grill moved into Spanish as barbacoa.

For them, as for early settlers, smoking meat was a simple and, it turned out, delicious way to preserve it. We owe our country hams and smoked bacon to this principle. And in poor rural communities in the south, white and black men adapted this into a style of preparing humble meats, first in open pits in the ground and later in the enclosed metal "pits" or smokers of today.

The most fervid celebration of this cuisine occurs every year at the barbecue contests held in hundreds of locations. Teams of mostly amateur chefs compete against each other for blue ribbons in categories such as whole hog or rub. So it seemed reasonable to start my quest at the country's premiere competition, a huge festival on the banks of the Mississippi called Memphis in May.

The odd thing about Memphis in May is that you can't eat the barbecue. The overwhelmingly male teams hang about in their colorful booths, minding their techno-pits. The general public just mills around or pays to go into a special tent where they can ingest limited samples of the contestants' output.

This elitist setup mirrors the larger barbecue world, which is starkly divided between the mob and the cognoscenti -- a paradoxically snobbish rift in a subculture built on a myth of rural simplicity and y'all-come populism. Barbecuemania is split between the uninstructed millions (who will eat a sparerib no matter where it's been) and the adepts who love to split bristles over where to find the best "dry" ribs or the tangiest vinegar-based sauce.

At Memphis in May, I cadged enough meat to conclude that there was plenty of bad 'cue and some very fine stuff to be had. But for those of us outside the contest circuit, the real contest is in restaurants, where pitmasters test their skills every day for the benefit of Everydiner.

The most famous barbecue venues tend to be big, souvenir-sauce-selling places coasting on their owners' fame as contest winners or on raves from the small coterie of barbecue critics. I trekked to Decatur. Ala., to Big Bob Gibson Bar-B-Q, a multiple first-place winner at Memphis in May, and found the pulled pork mushy and the much-touted sauce underwhelming. I had a passable lunch at Mike Mills's 17th Street Bar & Grill in the cheerless southern Illinois burg of Murphysboro. Mr. Mills uses applewood in his smokers, which is too mild for my Lockhartian taste for post oak.

The most famous of all barbecue restaurants is Arthur Bryant's in Kansas City, Mo. Put on the map by Calvin Trillin who in the 1970s called it "the single best restaurant in the world" in Playboy, Bryant's is now a minichain in Kansas City. I found the barbecue serviceable but unexciting.

Tennessee may qualify as the capital of the most basic kind of barbecue, pork shoulder "pulled" or shredded by hand. Shoulder, like other barbecue cuts, is not a luxury meat -- it's tough -- but benefits from the slow braising of the pit.

At Bozo's BBQ in Mason, east of Memphis, you don't need to sauce up the perfect squills of pork shoulder. Outside this unassuming family operation, a lonely whistling freight train rumbles by. The bright lights of the high-security federal pen next door cast an ominous shadow on the humble former farmhouse. Within, all is good cheer restrained by the confident reserve that comes from knowing you can pull pork so that each strand comes away long and perfect, like hanks of moist beige yarn.

This is the Memphis style at its apogee, 40 miles out from Graceland, and all the other sights and sounds of downtown. Bozo's does not serve ribs. Don't ask for brisket either. In this shrine of the shoulder of the sow, aficionados know that "barbecue" signifies only one cut of meat, from high on the hog.

For a serious challenge to this fare, you'd have to head to the Raleigh-Durham airport and scoot down to Wilber's in Goldsboro, N.C. You are now in whole-hog territory. Vinegar is the basic condiment underlying the pulled pork, which Wilber's variegates with meat fragments from all up and down the succulent swine. You could have this as a sandwich topped with chopped, vinegary cole slaw, but I prefer the unadorned piggy perfection. The southern-fried gizzards are also A-one and offer a crunchy counterpoint to the silken, mildly peppery main event. At Dillard's Bar-B-Que in the city of Durham, they offer a similar, if smokier pork in a dandy coleslaw sandwich.

Texas is another state with a high Q factor. In particular, I mean the woodsy hill country surrounding Austin, the state's capital of politics and intellect. Beef is the main meat here, beef ribs and brisket and piquant sausages that mix local German and Mexican ideas. Lockhart is the Vatican of this persuasion, with its rehabbed turn-of-the 20th-century downtown. This was where we found Smitty's, in a former Shiner's brewery, and Kreuz, pronounced "Krites" and referred to locally as the Church of Kreuz.

From there, we drove north to Oklahoma. Leo's in Oklahoma City and Oklahoma Style Bar-B-Q and Wilson's in Tulsa all offer hickory-smoked sliced brisket of very high quality. They also serve a regional specialty, bar-b-q bologna, segments of lunchmeat sausage smoked as if it were brisket or ribs, and a side dish of pickled mixed vegetables.

Then we headed home, literally and figuratively, to the three cities we have the closest ties to. In each of them, the menu represented, with great fidelity, barbecue styles originating elsewhere. Slows (no apostrophe please) in Detroit, where I was born, is a treasure-house of Q eclecticism. Its ribs were about as good as any we encountered anywhere.

The East Coast Grill in Cambridge, Mass., is rightly famous for its scholarly re-creation of pit barbecue, although we think even the first-rate eastern North Carolina pulled pork relies too much on its excellent vinegary sauce (probably because the kitchen thinks its customers wouldn't appreciate the meat on its own). And in New York City, the Cue millennium came to town last month in the form of Hill Country, a very skillful rendition of Texas barbecue based directly on Kreuz Market in Lockhart. Barbecue expert Elizabeth Karmel consulted on the operation, which imports its sausages directly from Kreuz and burns post oak in its three smokers.

The Q evangelists behind this barn of a place should think about extending their mission to the barbecue wilderness of Los Angeles. We ate in the local standbys Woody's and Phillips, but found their meats overcooked and undersmoked. What Tinseltown most needs these days is authentic Lockhart brisket followed by a rough-and-tumble banana pudding from Carl's Perfect Pig.

While we stuffed ourselves this spring with these splendid viands, and wiped our hands with pieces of paper toweling torn from vertical rolls standing within convenient reach, we kept trying to decide which restaurant would be our pick for champ of the pit-barbecue nation. In the end, because of the dramatic variation of style and content from place to place, we began thinking that any of the places we've mentioned favorably so far was tied for first with the rest.

But if I could only have one meal before being forced to turn vegan, I would charter a plane to Smitty's for a piece of brisket pulled from the pit.
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Old 06-30-2007, 06:11 AM   #22 (permalink)
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You are sweet, Cyn. But I don't think this time will be good for me.
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Old 07-03-2007, 12:49 PM   #23 (permalink)
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Old 07-03-2007, 12:54 PM   #24 (permalink)
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Quote:
Originally Posted by Halx
Reminding myself
I keep coming here looking at the food like it was naked ladies...

probably 1/2 of the views on this thread are from me alone.
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Old 07-03-2007, 02:35 PM   #25 (permalink)
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I keep coming here looking at the food like it was naked ladies...

probably 1/2 of the views on this thread are from me alone.
I admit to having ogled the meat a fair number of times meself. If I ever make it to NYC...I'm going to eat so much they'll have to roll me home.
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Old 07-03-2007, 07:39 PM   #26 (permalink)
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So we're still on for this?

Can we do dinner kinda early - 6 or 6:30? Otherwise I'll have to find a place to crash and my NY crash-list is running low now that people are moving and out of town.
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Old 07-03-2007, 08:39 PM   #27 (permalink)
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I'm good for 6:30....
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Old 07-04-2007, 02:37 PM   #28 (permalink)
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6:30 for z and me
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Old 07-04-2007, 06:47 PM   #29 (permalink)
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Wait wait wait. Are we doing Thursday or Friday? There's a big difference and I need to know ASAP because I'm going to be in CT one day and NY the other. If it doesn't matter, Fri is better for me.
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Old 07-04-2007, 07:01 PM   #30 (permalink)
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thursday? I was only offering Friday for sportswidow...

I'm droolin' for BBQ...I don't think I can wait 1 more day anymore.

I can't do friday earlier than 7:45.
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Old 07-04-2007, 07:09 PM   #31 (permalink)
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OK. See you guys tomorrow @ 6:30 PM.
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Old 07-17-2007, 12:58 PM   #32 (permalink)
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For a serious challenge to this fare, you'd have to head to the Raleigh-Durham airport and scoot down to Wilber's in Goldsboro, N.C. You are now in whole-hog territory.
well, well, well.. my little town was mentioned in an article..

Goldsboring.. what a town. Bleh.

Oh and Wilber's sucks ass. Then.. I'm not a fan of Eastern NC BBQ. I think it all sucks here.

anyway, you people have fun eating real bbq
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Old 07-17-2007, 01:01 PM   #33 (permalink)
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well, well, well.. my little town was mentioned in an article..

Goldsboring.. what a town. Bleh.

Oh and Wilber's sucks ass. Then.. I'm not a fan of Eastern NC BBQ. I think it all sucks here.

anyway, you people have fun eating real bbq
LOL syncronicity, I'm meeting a friend there in about an hour...

mmmmmmmmmmmm smoked meat.
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