Burt1961

I have a lot of respect for Kim Severson, she's a very talented, highly respected and intelligent writer, and she's someone who does her research. The only thing I can toss all of this up to is that Dinosaur is still in its infancy and that at times the place is either very "on" or very off. The one time we went, it was definitely "on". Blue Smoke in its early days was besotted with technical problems. I'm confident that Dinosaur, come six months time, will be producing excellent barbecue on a consistent day to day basis. I'm curious how Paul Kirk is going to do in his first several months as well, and whether his 'Q will be equally recieved. ← ← At this point I think it’s a little harsh to say “Blue Smoke Sucks.” They make decent BBQ that’s just not great. They are what they are and people seem to like them, whatever you think of their food quality. They did get a break from the press when they first opened and where given a lot of time to figure things out. Dino isn’t getting the same break, but you would think with Dino’s history they would have hit the ground running and not have the need any excuses. What I don’t get is how some restaurateurs think that they can wake up one morning and expect to open a BBQ restaurant with a pit master that spent a couple of months watching someone cook. Or a chef that decides he’s going to experiment with a BBQ restaurant and develops his “secret” smoker that you no one can see because it’s so special. If you did that with a sushi restaurant, you would be laughed out of town. Do you remember 5 or 6 years ago when a certain trendy Soho restaurant hired a round-eyed sushi chef and the Japanese chefs from other restaurants made fun of him? Why isn’t that the same with BBQ? A lot of people (present company excluded) do not have any idea of the skill-level needed to put out consistent good (much less great) Que. My guess is that most people eating BBQ in New York have no idea what good Que is, and they probably don’t really care; because they know what they like, even if it is dry meat smothered in a cloying sauce. In regards to Paul Kirk’s much heralded arrival onto the NY BBQ scene, my guess is that any start-up related food quality issues will be resolved prior to the first slice of brisket being served to a paying customer. I was surprised at the access I had at the BBQ Block Party last summer to talk to Paul and compliment him on his brisket. I was even more surprised to find out from him that he’d never cooked on the smokers he was using and that they were fresh out of the box. He explained that while he was happy with the results, he knew that he would do much better (the consensus if I remember from the RUB thread, was that Egulleters for the most part thought that the brisket he served that day was excellent, cooked on the same pits he will use in the restaurant). I asked him if he thought an electrically assisted smoker was inferior to one fired with wood, and he said no. He went on to explain that the most important thing in cooking good BBQ is temperature control, and that the electrical assist provided rock-steady temperatures. He also explained that over-smoking meat was as bad a sin as under-smoking, and that the smokers he was using provided excellent smoke control. Let’s not question how Paul Kirk will do, lets wait and see his results. If past performance is any indication of future success, we may be in for a treat.

That truck puts out some of the best West Indian food this side of Trinidad. The Roti's are great as are the doubles. Don't forget to save room for what may be one of the greatest pastry desserst known to man; the curant slice. I've heard they have a good prices on phone calling cards too.

I think the phrase is "carrying coals to Newcastle." No, wait. That phrase would describe Bobby Flay deciding to open up a grill shop in Kansas City. Irony is a pretty good fit for the situation you describe. I always ordered ribs or brisket when I went to Gates', so I guess I didn't notice that other stuff. Aside: Score one small victory for us natives here where the people have no Barbecue. Through an exchange in the eG Pennsylvania forum, we managed through the good efforts of one of our fellow Philly eGulleteers to convince the owners of a new 'cue joint in Center City (right behind the Academy of Music) to offer plain ol' squishy white bread with their platters. They had been serving pita! ← Funny - The lack of white bread is the same comment I had on the Dino thread. It's so easy to have it, and one of those over sites that you just have to wonder about. That of course comes from a KC/Texas mindset on how BBQ brisket should be eaten. It would be the same thing if you couldn't get your pulled (chopped) pork on a burger bun with slaw. On the other hand, I'm all for not trying to be all things to all people, and if you want to specialize in one region's food that's great, or if you want to have your own regional style or hybrid I think that would be even better. I like the idea that in addition to traditional BBQ fare (brisket/Pork/chicken) the guys at RUB are going to have items that can be identified with NYC i.e. pastrami and an Asian duck (dare we wish for a cold smoked salmon). If these items are half as good as the brisket they cooked last summer, the fans of BBQ may need to add NYC to the regional BBQ map.

Not in Charlotte unless I've overlooked it in my research. The Queen City is full of chain joints like Bubba's and also has some great soul food and southern breakfast options but I have yet to hear about a really good BBQ place there. Yes it is an option to drive two or three hours to places like Mitchell's but not as a regular excursion for lunch or dinner. ← In Charllote, the best BBQ is from a guy named Red who has a truck uptown on Wednesday and Friday for lunch next to Bank of America and works out of A Shell Station on Colony just North of 51. Bubba's off of 77 at exit 16 isn't a chain and is really pretty good.

I was wondering the same thing - When's the place opening. Didn't NY Magazine say it would be open by now. At least they have started work. I'm starting to forget just how good Paul Kirk's brisket is. I've been up to the Dinosnore and it didn't knock my socks off. Good, but not great. There menu talks about the virtues of the smoke-ring, but I didn't see any. Wonder who will travel uptown once the novelty wears off and Kirk's place opens. The brisket Kirk made on the street was still the best I have ever had. Longing for good Q.

Paul Kirk, aka The K.C. Baron of BBQ is a perfectionist. He's a trained chef that has consulted around the world for major resturants and hotels. Don't let that down-home, low-key persona fool you, he can talk food chemistry with the best of them. If he says he can make pastrami, he can make pastrami. I suggest that you look thru some of his books to see the level of his expertise, or you can schedule a class with him for you and your friends, that's the best way to learn the magic of good BBQ. http://www.bbqcookoff.com/school.htm