Summary
As a transplanted Oklahoman, I just naturally look for good barbecue restaurants, but I was often disappointed when I moved here early in 2003. What usually passed for barbecue usually was a plate of ribs cooked in an oven or grilled and doused with some sort of commercial barbecue sauce.
It rarely was smoked. If it was smoked, it often was over charcoal heated by gas rather than raw wood, or the type of wood didn't seem to matter. In Manhattan, only Daisy May's BBQ USA at 11th Avenue and 46th Street and Blue Smoke on E. 27th Street near Lexington Avenue smoked their meat with wood at that time. Robert Pearson, who had operated proper barbecue restaurants in Long Island City and Queens, opened a new Pearson's on 81st Street near Third Avenue later that year.See the full content of this document
Extract
Commentary: Max Nichols: Bbq in the Big Apple
Imagine my surprise on a recent weekend when I saw literally thousands of people line up to sample properly smoked brisket, pulled pork, beef ribs and spareribs at the third annual Big Apple...
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