Born in Texas and raised on her dad’s daily BBQ, Pure Grit BBQ’s chef Emily Hersh has been a pitmaster-in-training since birth. But before committing to her culinary career, she had been struggling to find peace with food, until she decided to go vegetarian and become a professionally trained plant-based chef. Ever since, she has […]
BBQ (Truly) for All at Pure Grit BBQ Read More »
Born in Seoul, raised in Jersey and grew from the influences of Texas, chef Robert Austin Cho and his BBQ at Kimchi Smoke simply refuse to be boxed into any region. He breaks down boundaries and definitions by marrying everything on the menu from Chonut to Chominican rice, while adding to them a uniquely Korean
BBQ with a Cho-rean flair by chef Robert Austin Cho Read More »
A Newark native and a North Carolina’s god son, chef Jesse Jones has his own inventive way to spice up southern cuisine. Whether it be his professional culinary training, his grandmother’s secret recipes, or his big aunt’s storytelling lessons, chef Jesse will be serving you flavorful southern BBQ with a side of smiles on his
BBQ with A Side of Stories by Chef Jesse Jones Read More »
A Michelin-starred chef with years of experience in Thai cuisine, chef Therdtus “Tony” Rittaprom from Zabb Pu Tawn in New York Upper East Side hopes to serve you the most authentic Northern Thai food. Winning the Most Innovative Award at Rib King NYC with his Gaeng Hung Lay Ribs, he hopes to feed more customers
Authentic Thai BBQ with Zabb Pu Tawn Read More »
When you call yourself the SmoKING of Meats, you better have the barbecue to back up the name. Over the last two years, Joe Musngi has been making a name for himself in New York and New Jersey with pop ups and as a vendor at the new Jersey City Smorgasburg location. He’ll be bringing
Joe Musngi of SmoKING of Meats is a Self Taught Barbecue Beast Read More »
Eric Pallant’s resume is full of degrees in environmental sciences, published academic works and teaching credentials from California to Israel and back to Pennsylvania, where he now lives and teaches at Allegheny College. So why did we want to talk to him? Because he wrote an excellent book called Sourdough Culture: A History of Bread
2017 was a great year at Brisket King® NYC featuring many Texas brisket experts including Aaron Franklin of Franklin Barbecue, Daniel Vaughn of Texas Monthly and John Tesar of Knife Restaurant as judges. Here’s an exclusive with Aaron Franklin from the event with his top tips for making brisket. The post An Interview with Aaron
An Interview with Aaron Franklin at Brisket King® NYC 2017 Read More »
When Max Toste of Lone Star Taco Bar told us he had recently eaten some great pozole at Barra in Somerville, we knew we had to get the team on board for Bowl of ‘Zole. We are excited that the restaurant will be bringing a classic pozole based on a family recipe to the event.
Barra Is Bringing Mexico City to Massachusets Read More »
Mike Lapi is officially the Visiting Instructor of Animal Science for SUNY Cobleskill where he teaches all the meat processing courses through the federal inspection facility on campus. He went from accidental busboy to owning his own restaurant to building furniture and then teaching culinary classes before he took the helm of the meat processing
Meat and More with Mike Lapi Read More »
BBQ Buddha is the award-winning brand that focuses on making BBQ products that are free of additives, artificial flavors, and colors – or as founder Ray Sheehan likes to say – he’s making sauce and rubs that have “all the flavor without the junk.” On the eve of launching his latest cookbook, Ray talked with
Sauce King Brings Big Green Egg Cookbook for Summer Cookout Season Read More »
