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NYC BBQ: World Flavors Fuse in Smoky Revolution
10 Sep
Summary
- New York's barbecue scene now features global influences like Dominican and Tobago flavors.
- Pitmasters are creating unique dishes such as brisket carnitas and jerk ribs.
- Restaurants offer creative fusions like Texas brisket with espagueti verde.
New York City's barbecue scene has transformed, embracing a wave of global influences and innovative pitmasters. The city is moving past its past struggles with barbecue, with chefs now showcasing Dominican, Tobago, and Mexican culinary traditions.
Ruben Santana, a Queens native, opened Bark Barbecue in Bushwick, Brooklyn. He applies Texas low-and-slow techniques to Dominican ingredients, offering dishes like shredded brisket carnitas and pit-roasted hog. Santana's menu features unique items such as longaniza sausage and tres golpes sandwiches.
Jase Franklyn, originally from Tobago, coaches high school sports while selling his unique Caribbean barbecue on weekends. His specialties include jerk ribs and pig tails with passion-fruit barbecue sauce. Franklyn now operates a stand at the Time Out Market in Manhattan, offering acclaimed pork ribs with jerk seasoning.
Texas pitmasters Jonny White and Chuck Charnichart opened Kirbee's in Greenpoint, Brooklyn. Their restaurant offers a unique take on barbecue, including brisket with a distinct bark and smoked turkey. Standout dishes include their Molotov pork ribs with serrano pepper glaze and a popular green spaghetti side.
