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Daisy May's BBQ USA

Fat Guy

By Fat Guy
in New York: Dining

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Eatmywords

Eatmywords

Posted
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Went on the 4th with a bunch of EG'rs. I've had their que a couple times and wasn't wowed infact I found the dry rubs well, too dry and lacking in flavor (as I did this time as well). However the the flintstone sized sticky (beef) rib we shared was simply fantastic. Sweet, delicate char and pure fork-cut succulence to the bone....really amazing. The Carolina pulled pork was pulled perfectly.....not too much fat or overwhelmed by mustard. Sides were fine, cheddar corn and beans with ends. Also sweet pot mash and bouron peaches but we all know they belong in the dessert category.

Looking frwd to a repeat visit when we get back from Asia in 6 mos.......leaving in 6hrs......see you all soon!

That wasn't chicken

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raji

raji

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You are absolutely right about the dry rubs, but that's usually what I order from there. That's the 2nd time I've gotten sub-standard Memphis Dry-Rubs from there, out of more than 2 dozen visits, and I'm going to write it off to huge lines that day. The other time as well, the restaurant was way over-taxed, and my theory is that these were hastily put together to put up with the demand and perhaps didn't get the same care and attention that they usually do. Usually, the dry-rubs have a delicious spice-rub crust while the inside is moist and succulent.

I tried your beef rib and yes that was damn damn good. I really want to do the Whole Pork Butt or one of the other big pig gigs with you guys - that's where more of the award-winning stuff lives...

http://www.raji.com/blog/

http://wrightandwrong.metsblog.com/

NYC and Tokyo

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flinflon28

flinflon28

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You are absolutely right about the dry rubs, but that's usually what I order from there. That's the 2nd time I've gotten sub-standard Memphis Dry-Rubs from there, out of more than 2 dozen visits, and I'm going to write it off to huge lines that day. The other time as well, the restaurant was way over-taxed, and my theory is that these were hastily put together to put up with the demand and perhaps didn't get the same care and attention that they usually do. Usually, the dry-rubs have a delicious spice-rub crust while the inside is moist and succulent.

I tried your beef rib and yes that was damn damn good. I really want to do the Whole Pork Butt or one of the other big pig gigs with you guys - that's where more of the award-winning stuff lives...

I did the half pig for a birthday last December. Worth every penny. We were six people with decent appetites and still had about 4 containers of leftovers.

Amazing.

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