Sunday, March 20, 2011

BBQ in the News

This week, CNN seems to settle a question I asked a while back. That is just how do you spell 'barbecue'? So far, voters are partial to one of my favorites, 'BBQ'.

The folks from a site with much better photography than this one went on a two part trip to Central Texas. This LA based blog, eat drink + be merry tried some of the best, and made me feel like I was there the whole way through. Check out the two part series here and here.

A Manhattan BBQ joint that fancies themselves as Texas style has opened a new location in DC to much anticipation. Have any of my readers tried the Manhattan location of Hill Country BBQ?

I also found a couple of great infographics on the world's, and more specifically the US's current and historical levels of meat consumption. Our level of beef consumption has been cut by about a third since the mid-seventies. I don't think my personal levels would have the same trend.

- BBQ Snob


Anonymous said...

It's the real thing, better than most Texas BBQ joints, and most certainly the ones in Dallas-Fort Worth. Owner is a Yankee, but had Texas parents and grew up best friends with a member of the Kreutz Market family. Flies u Kreutz sausage every day. Cue is served like the Kreutz market, chopped up in front of you and handed your way on butcher paper. The owner's obviously nuts about authentic Texas. All the sides are great and there's live Texas country music playing in the dance hall below the BBQ joint. Our family had a wonderful visit there a few years ago despite being in the middle of the chaos of New York. - Randy Eli Grothe

Anonymous said...

I live in NY... been to Hill Country numerous times.. Definitely in the top two in Manhattan..
Overall, consistently excellent quality smoked meats with traditional salt/coarse pepper seasoning and post oak (larger gas assisted pits in the back) with replica meat market pits out front that are actually meat warmers.. Many of the side dishes are weak and the atmosphere outside of the meat counters are a little hokey and corporate trying to give off a legit TX feel but it's not. I'm headed to Austin and the TX Hill Country in two weeks of a BBQ meat fest to all the meccas/legends so I'll have a comparison at that time..

Love your site by the way !!


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.