titicaca

Yeah, it's too bad it came off a bit clunky. I have to think that it was in the editing. New Orleanians always come off as a bit full of themselves, due to the fact that they live in a self sustaining culinary paradise that is basically cut off from the rest of the world. I mean, really, to argue the necessity of corkage with Daniel is absurd enough, but the argument never really got interesting. Ti came off as a boor, Irvin Mayfield came off as a pretentious "artiste", you didn't really get much insight into the cuisine or legend of CP, let alone their Katrina disaster- although as a regular customer in the 80's, I have to admit that the dining room looked spectacular. There was zero interesting input from the dinner crowd. And I think that the Pot au Feu Daniel prepared was the most boring meal I've seen him make on this show. At least those marrow bones could have carmelized! I was glad Eman Loubier was on the show- I remember Chef Jamie, and think that his Dante's Kitchen is one of the best casual restaurants NO has going for it these days.

I totally disagree with you- It's amazing I think- comes out all steaming and carmelized. In fact I can not imagine better pulled pork anywhere. Unless you're talking about sauce. Or unless you're kosher. Been enjoying their wings also!

RUB's been doing Monday Night Football- Went last week for the Yankees' last hurrah- ate excellent brisket and pulled pork with a new tangy North Carolina style sauce. Planning on returning, FYI. Been going pretty regularly- seems like lately they've changed the wood (I was told, but I can't really tell the difference), and been adding dishes like killer chicken wings and chili cheese fries 'wit whiz' a la Pat' Philly. Good stuff if your blood's flowing too freely.

Well, I have to agree with his conclusion. I've eatin the at RUB no less than eight times now, and have had the best brisket I've ever had, amazing ribs, and I agree that the pulled pork is out of this world. The chicken is consistently smoky, juicy and delicious all at the same time. What he also said, and I agree with him because it was clearly the case at every joint in Texas when I went to UT in Austin, is that even at established places, there is variability. I don't think Platt's conclusion is surprising, because Paul Kirk is Godhead (anthony bourdain, i think, called him the Yoda of Barbeque, and I agree that the genuine article is available in NYC for the first time. Not that you can't get some good pulled pork from Dinosaur, or a killer burger at Blue Smoke. But for across the board Bar-B-Que RUB might be the best for a couple of hundred miles around. They've recently added some pretty killer wings.

i think you shouldn't believe anything you read, or at least take it with a pound of salt.

The brisket and burnt ends at RUB Barbeque on W23rd St. makes me miss my home in Austin, TX a lot less! Also various mexican restaurants that have been springing up - From Long Island to Sunset Park to Asbury Park to the upper east side Spanish Harlem to Roosevelt Ave, have brought NYC a long way! It's only a couple of years since we've been able to get a real taco and it just gets better! Also, Kitchen Market kicks ass on the Mexican sundries front! They make a pretty darn fine burrito as well!

Wow- Yuval Dekel! Another fine name that suits the profession.

I was told by Paul Kirk that the RUB sauce at the bbq block party was definitely not "formulated for New York". It is the same sauce that he has used in competition. Also I know for a fact that the RUB sauce is homemade. The best places in TX and KC (that actually have sauce- some don't have any at all, like Kreuz') serve it in a squeeze bottle on the table...

They opened for dinner last night! The food I had was really good! I ate some pastrami that was killer- very different from Katz'!! They are definitely open this weekend, I believe dinner only, then lunch on Monday.

David's House of Brisket- on Nostrand Avenue in Bed Stuy! Might be good, but looks pretty interesting in a nostalgic Lunch Counter kind of a way. Been meaning to go.

louie mueller's bbq is not in lockhart. it's in taylor, about 45 minutes ne of austin. fyi

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 ←