We Have Our Winners for the Saveur Summer BBQ Tickets Giveaway
"It made the skin on my nose blossom open like petals on a flower."
"It made the skin on my nose blossom open like petals on a flower."
Can you smell what the awesome and elegant food magazine is cooking?
Plus: Tejal Rao suggests fried pig ears at Salvation Taco, Ryan Sutton pans Arlington Club, and more.
"I don't think we're trying to be the best barbecue in New York, we're trying to make some of the best barbecue in the United States," says the Brisketlab founder.
Step one: Make most mind-blowing barbecue sauce you've ever had. Step two: Slather it on everything.
The Alabama-based 'cue specialists are coming to town later this month.
With food from Daisy May's.
He'll be selling his signature brisket for three hours on Sunday.
Pit-master Josh Bowen's spot officially opens tomorrow night.