Meet New York City's new generation of pitmasters, the architects behind the city's barbecue renaissance.
Daniel Delaney, owner of Briskettown carves a slab of ribs at his restaurant in Brooklyn.
A slice of smoked beef is placed on the scale at Briskettown in Brooklyn. The beef rib there weighs a pound, sometimes more. (March 11, 2013)
Hugh Mangum is the owner and pitmaster of The Mighty Quinn's, 103 Second Ave. in Manhattan.
Mighty Quinn's smoked pulled pork barbecue may be the porcine version of dry-aged steak. (Dec. 31, 2012)
A plate of barbecue at The Mighty Quinn's, 103 Second Ave. in Manhattan.
Billy Durney is the owner and pitmaster of Hometown Barbecue, 454 Van Brunt St., in Red Hook.
Baby back ribs is one of the signature meats prepared by Billy Durney at Hometown Barbecue, 454 Van Brunt St. in Red Hook.
Matt Fisher is the pit boss of Fletcher's Brooklyn Barbecue, 433 Third Ave., Gowanus.