TODAY'S PAPER
39° Good Morning
39° Good Morning
Travel

Barbecue pitmasters in NYC

Baby back ribs is one of the signature

Baby back ribs is one of the signature meats prepared by Billy Durney at Hometown Barbecue, 454 Van Brunt St. in Red Hook. Photo Credit: Handout

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
Photo Credit: Nick Solares

Daniel Delaney, owner of Briskettown carves a slab of ribs at his restaurant in Brooklyn.

A slice of smoked beef is placed on
Photo Credit: Bloomberg

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
Photo Credit: Nick Solares

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
Photo Credit: Giacomo Fortunado

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,
Photo Credit: Nick Solares

A plate of barbecue at The Mighty Quinn's, 103 Second Ave. in Manhattan.

Billy Durney is the owner and pitmaster of
Photo Credit: Handout

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
Photo Credit: Handout

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
Photo Credit: Nick Solares

Matt Fisher is the pit boss of Fletcher's Brooklyn Barbecue, 433 Third Ave., Gowanus.

Comments

We're revamping our Comments section. Learn more and share your input.

Travel Extras