Mar 28, 2018
Famed brisket competition heads to Williamsburg
Brisket King of NYC returns for its seventh year, moving to Williamsburg. The lengthy list of competition participants includes NYC homegrown barbecue joints like Hill Country, Salt and Bone BBQ, Butcher Bar, and Brooklyn’s Dinosaur BBQ outpost. Chefs from Toronto and England will also be present, and the event is being judged by former Food and Wine magazine editor Dana Cowin, cookbook author Peter Kaminsky, and chef Grayson Schmitz, among others. Brisket King goes down on April 25, and general admission tickets are $75 in advance through April 15 and then $85 up until the day before the event. Tickets are available here.
Former West Village star chef to helm tasting menu for Bushwick event
Bushwick’s pop-up and tasting menu restaurant space Fitzcarraldo Projects is hosting a seven-course dinner prepared by chef Victoria Blamey (previously of Chumley’s in West Village) on April 21. Tickets are available now and cost $135 per person. Three dollars from every ticket will be donated to the National Farmworkers Women’s Alliance. Blamey left Chumley’s at the end of 2017 and teased that she would resurface “very soon.” Purchase tickets for the event here.
Essex Street Market to add Middle Eastern fast-casual spot and additional vendors
This fall, four new vendors are coming to the new location of the Essex Street Market food hall. When the food hall moves to its bigger home at 115 Delancey this fall, Middle Eastern takeaway counter Samesa, NYC-based jams and preserves outfit Josephine’s Feast, and herbal apothecary shop Flower Power Herbs and Roots will join the existing 26 vendors in the new space. The market is also adding floral shop Saffron.
Closings and coming attractions
Mandolino pizzeria has closed at 137 East 13th St. in East Village after just over a year in the neighborhood. Paris Hilton was just there a month ago. Birdbath Bakery has closed its Upper West Side location at 518 Columbus Ave, and Muscle Maker Grill has closed its UWS location as well. But three new cafes are coming to the UWS, including The Owl’s Tail, scheduled to open this summer at 215 West 75th St., between Broadway and Amsterdam Avenue. It’s set to serve small plates. Elsa Cafe & Restaurant is opening on the corner of West 104th and Amsterdam Avenue, and a new outpost of Joe Coffee will open soon at 271 Amsterdam Ave., between 72nd and 73rd.
Source: Eater New York
Like all J&R ovens, this large capacity pit is wood-fired. However, it comes equipped with an electric oven heating element as a standard feature. This feature reduces wood consumption and allows the chef to craft the flavor of the meat to his exact preference.
By using safe, clean electrical energy to assist the wood fire, this oven can produce authentic barbecue without the “gassy taste” associated with competitors’ gas-and-wood fired ovens. Up to 600 pounds per load of briskets, pork butts, tri-tips can be cooked at one time. Even cooking is also assured with the unique, high velocity convection air system. No rotation of the meat is required.
Fire starting is easy with the built in stack fan providing draft and the combustion air fan providing oxygen. However, live coals last over 72 hours in the refractory lined firebox so most customers start a fire from scratch only once. After that, they just scoop out some ashes daily and add fresh wood. The coals and the pit do the rest to ignite the newly added wood. Loading and unloading are easy with the large doors and slide out racks. After loading, just set the thermostat and relax. The air control system will precisely maintain your selected temperature while you sleep.
Safe, clean electrical energy reduces wood consumption if you choose, thereby eliminating the hazard, foul taste, and odor of gas with its sulfurous components (mercaptans).
The Smoke-Master is incredibly efficient due to the unique temperature control design and heavy insulation. It cooks up to 600 pounds of meat yet requires less than 17 square feet of floor space!
Just turn the evacuation switch and our damper and fan system goes into action to induce fresh air into the pit and exhaust the smoke out through the stack and not into your kitchen.
Set the cooking time and the initial cooking temperature. After the timer counts down, the pit temperature automatically resets to 145 degrees (holding temperature).
Removable racks and rack slides. The oven floor slopes to a large drain reservoir, which can be easily drained through a remote valve. Stainless steel interior.
Can be vented directly with six inch Class A stack or placed under a Type I exhaust hood. Follow all local codes.
|250||47.5"W X 51.25"D X 77.5"H||7-32" X 39"||208V/18.3A|
|600 LBS||161 SLABS||70 SLABS*||310 HALVES|
*2.5 and down