While cooking competitions are wildly popular, there remains the problem that audiences are not able to taste the contestants' culinary offerings. Luckily, Gawker.TV, was treated to some pulled pork provided by the Southern Soul team from TLC's BBQ Pitmasters
Look, we have another entrant to the oversharers hall of fame! This guy doesn't post pictures of cum on his face, or go on and on about his four-year-old's cheese preferences. But considering that this man is a reporter for the New York Times, we're going to hold him to a slightly higher standard. Anyhow, is everyone in for the barbecue excursion next week with Allen Salkin?
On July 3, we had our premature fill of Independence day barbecue at the newly opened Hill Country. The BBQ market is oddly hot right now. Fette Sau has been much-feted, Pies N' Thighs is permanently packed. It seems anyone with a grill and a rack of ribs in this city can at least break even. But barbecue isn't something you can fake.
In the runup to the newly opened Williamsburg BBQ joint Fette Sau, the best part was how well the name lent itself to a certain K-Fed song. (Fe-Fe-Fe-Fette Sau, Fette Sau!) I'd been chanting the refrain all week. But last night, when I found myself repeating a different refrain—as in "Why is this night different from all other nights?"—it was because I was ripping apart the rib cage of a deliciously smoked pig.