The story of Billy Durney’s path to opening Hometown Bar-B-Que in Red Hook and how he fed a community in the aftermath of Hurricane Sandy even before the doors of his restaurant officially opened. Both Speedy and I loved Hometown few years back, but I didn’t know this fantastic story until this video.
When Hurricane Sandy hit the east coast, all the hard work and heart Billy Durney put toward building his dream restaurant came to an unexpected halt. But that didn’t stop this bodyguard-turned-pitmaster from pulling through for his Brooklyn community. He lifted his hometown’s spirits with damn good barbecue, and in turn, they inspired his greatest pursuit yet.
Arrogant Swine in Bushwick demonstrates a Carolina whole hog technique on a whole lamb.
On today’s fresh episode of Prime Time, Ben Turley and Brent Young head to a barbecue restaurant called Arrogant Swine, to meet up with Tyson Ho, an expert in North Carolina barbecue. The guys talk whole animal barbecue, and why cooking whole lambs makes so much sense.
When a re-posting of a 2014 article takes over the internet on a Sunday; Munchies on how one food writer noticed a micro-trend of barbecue restaurants around the world modeling their restaurants on Fette Sau in Brooklyn
– Sam Jones agrees, and is a friend of Billy Durney of Hometown Bar-B-Que
Take a breath folks. BBQ is defined by geography. To say any is superior to the other is simply a personal preference, and a bit closed-minded. In my opinion, @BillyDurney does some fine work in Brooklyn.
– A few NC sportswriters in Brooklyn for this week’s ACC Tournament actually tried Fette Sau and the verdict? Actually pretty good!
When all was said and done, the four Carolina boys that showed up on their barbecue high-horse were left with little room to eat their words — fat and surprisingly happy — after chowing down on a couple pounds of meat.
Sean Evans of Hot Ones fame explores NYC’s barbecue scene
Once mocked for its lack of quality smoked meats, NYC has finally become a serious contender on the national BBQ scene. But does it have the chops to appease two Texas locals? In the hopes of gaining some perspective, Sean Evans enlists the help of Barbara Dunkelman and Burnie Burns—two of the visionaries behind Austin-based production company Rooster Teeth. At Fletcher’s in Brooklyn, chef Matt Fisher is busy combining Southern cooking techniques with international flavors, creating a barbecue style that’s distinctly New York. Will the pork char siu be enough to convert Barbara and Burnie to the church of NYC BBQ? Watch an all new episode of SITW and find out.
A different twist on the “Foreigners Try American BBQ” video concept. A recently transplanted Texan gets a mini barbecue tour of Texas joints in NYC: Fette Sau in Brooklyn and Hill Country and Blue Smoke in Manhattan.
Gotta say – why didn’t they try Hometown Bar-B-Que in Red Hook though? I can only assume because it isn’t a strictly Texas joint despite it having both brisket and beef ribs.
– An Austin rag “takes the temperature” of the barbecue scene in Brooklyn and with one exception finds that it doesn’t quite add up to Austin
– Everyone has a dark past, and NC barbecue is certainly no different; it had a beef phase
NC BBQ hasn’t always been pork-centric. Dale Volberg Reed turned up this great clip from Rockingham NC in 1919 (Her husband John Shelton Reed notes it’s from “before we got hogmatic”) pic.twitter.com/PKZKPvjApq
Eater’s The Meat Show visits Hill Country Barbecue to try a disctinctly NY style of barbecue thats a hybrid between a steakhouse and a barbecue joint.
This week on The Meat Show, host and professional carnivore Nick Solares visits New York City barbecue favorite Hill Country, to sample a meaty hybrid that’s right up his taste buds’ alley. Chef Charles Grund Jr. combines fancy steakhouse-quality beef, dry aging preparations, and barbecue techniques to create what might be the most expensive barbecue in America at $47 a pound. Is it worth it? Watch the video above to find out.