BBQ in NYC?
by Mollie Chen
Over the course of the past week, I put in heroic showings at three epic barbecue feasts. Since I'm from Miami--not Texas or North Carolina--I am quite promiscuous in my tastes. I like tangy vinegary sauce, sweet molasses-laced sauce, and spicy tomato-based sauce. Ribs can be dry-rubbed or marinated, as long as they're tasty; pork can be chopped or pulled, but it's got to have a generous amount of fat. I know there are many people who will disagree with me, but from what I can tell, there's plenty of good barbecue in New York.
My pig-tastic week began with a long, lively dinner at Harlem's rollicking Dinosaur Bar-B-Que, where I could have been happy eating their spicy chicken wings all night. The following night, I had dinner at a very different type of BBQ joint, Wildwood, in the i-banker flush area of Union Square East. Though the setting is a bit tame, the baby back ribs and pulled pork were the real thing--and the carrot cake is the best I've ever tasted.
The best meal of the week, however, was a no-holds-barred lunch at Daisy May's BBQ. One of our
editors was leaving the magazine after 17 years, and we feted her with about 15 tons of pulled pork and enough side dishes to feed a small army. Even our most waiflike editor put in an impressive effort, demolishing the tender sauce-drenched brisket, glisteningly greasy ribs, and smoky pulled pork. The mac and cheese was Velveeta orange, as it should be, the Texas Toast dripped with butter, and the mashed potatoes came with a vat of gravy on the side. To wash it all down, there were mason jars of syrupy sweet tea. Unfortunately I missed the Brooklyn Brewery Pig Fest last weekend, but I already have the Hudson River Park's Blues BBQ marked on my calendar--and I am trying to find a friend willing to invest in a caja China for a summer pig roast.