Home › Forums › Decaffeinated Coffee › Any REAL Southern barbecue joints in NYC?
- This topic has 4 replies, 4 voices, and was last updated 10 years, 11 months ago by walter sobchsk.
-
AuthorPosts
-
November 7, 2014 9:32 am at 9:32 am #614178AryeaParticipant
Folks, I’m a true son of the South, born and mostly bred here. (And yes, my great grandfather did fight in the War of Northern Aggression [as it’s referred to here]
In any event, what I wanted to ask is we’re going to be coming north to visit some of my wife’s relatives in Buffalo. Afterwards as come through the Erie canal we usually stop in New York to restock and do other shopping. I mean, I like typical kosher fare, Chinese, Italian and the like. But this time confound it, I’d like some authentic barbecue! So, does anyone know of a restaurant in the city that sells it? Real, slow-cooked stuff. Not pulled meat plopped in a pan with sauce poured on top. (Made that mistake there once.) And finally, I know this is an odd comparison to Southern-style food, but I’d like to find a place there that sells authentic kosher German sausages. My grandfather was a yekke (born in Worms, 1899) and I grew up with all manner of wonderful homemade sausages, breads and pickles, washed down with homemade beer. (As a boy, I received kinder-bier, less than 3% alchohol.) Anyone know of a kosher German-style deli that sells these? I’d give almost anything to have kosher erbswurst again. (As a kid I loved it. My grandfather wouldn’t even look at it. Apparently in the German army in WW1, he’d gotten burned out on it. Apparently the original recipe is made with bacon fat. I have no idea how my grandmother made a kosher version.)
November 7, 2014 4:18 pm at 4:18 pm #1040920popa_bar_abbaParticipantOn the BBQ, best advice is the Wandering Q (formerly known as Hakadosh BBQ), which does pop ups at street fairs.
Howwever, I think they may be done for the season. Check their facebook page.
Alternatively, since you’re such an expert and probably do it yourself at home, wait until you get home?
November 7, 2014 4:20 pm at 4:20 pm #1040921popa_bar_abbaParticipantAdditionally, instead of doing that whole mishegas with slicing and tying the brisket, just use a whole brisket with the huge layer of fat between and don’t trim the outside fat neither.
November 9, 2014 7:04 am at 7:04 am #1040922YW Moderator-42ModeratorTry Smokey Joes in Teaneck.
November 11, 2014 12:56 am at 12:56 am #1040923walter sobchskMember -
AuthorPosts
- You must be logged in to reply to this topic.