zimonsays

well said...to much regional hype is being placed on bbq instead of judging it for what it is

Sip Sak 50th and 2nd ave really good stuff

Come on now!! Blue Smoke still sucks!! I would Not put Paul Kirk in the same catagory as either of them. He is a true Pit Master. I found this on line: The Grand Barbecue, a book by Doug Worgul which celebrates the history, places, personalities and techniques of Kansas City barbecue, devotes an entire chapter to Paul Kirk. Worgul writes, Paul Kirk's contribution to barbecue is roughly equivalent to the contribution of Vince Lombardi to football and Jack Nicklaus to golf. Combined. Except in Paul Kirk's case, he's alive and in his prime. Paul Kirk is the world's greatest barbecue cooker and the world's greatest barbecue coach. (Emphasis added. The Grand Barbecue, page 65.) 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. ←

Sapori D'Ischia 5515 37th Ave great ingredients and i like going out there

I've been reading all theses posts about bbq and i just have to say wow!! There is probably more interest in this type of food then any other here....Anyway i'm starting to think there is some sort of BBQ Conspiracy going on here. Why are people so against bbq in NYC? At the same time i think it will be hard for Mr Sietsema to deny Paul Kirks BBQ prowess

the man wrote what he felt, harsh but... the bbq there is just alright, nothing to write home to mom about. and many of you guys (employees, ex-Syracuse peeps..)are taking it to personnel...i've been to texas, kc and the carolines and the dino reminds me of stubbs in austin, cool place to hang out, famous sauce, middle of the road food. as for reference to pearsons, come on that stuff is beginning bbq 101. all he does is put heavy smoke on the meat. he doesn't trim it first, he doesn't rub it with anything, his wood choice is questionable and they hand cut the brisket all Wrong..

the j&r is the rolls royce of pits and electric assist is the way to roll....smoke alone dose not make bbq good, you can easily over smoke meat, its temp control, dry consistant heat and then the smoke and the assisted units work best but i would Never!! use a gas assisted pit. Natural gas has no smell so they mix one in, so we can know if theres a leak. this oder can really effect the flavor of meat when expose to it for a long time... this was blue smokes first mistake.... consistance is the hardest thing to acheive for any good bbq restaurant

i agree with fat guy. even you example says so

I guess if you want to get technical... six of one... but most places/people would still call it the deckle

I don't think the dinosnore hand cuts the brisket...do they? i've been to Arthur Bryants in KC and they don't hand cut

I heard about a new bbq place that opened in the west village called Bone Park?? i think...any info people?.....this is getting exciting, we have the makings of a BBQ WAR

Does anyone know what is going on with the opening of Paul Kirks RUB on 23 st. i walked by there and there was a small sign up that said they were aplying for a liquor liscense. With all this bbq talk i can't wait for them to open. I went uptown to Dino and it was good all the way around bu the Barons brisket is still King.

I was there and that brisket rocked!!!! those guys know what there doing....i can't wait!!!!!!