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Mar 28, 2018

NYC’s Big Brisket Competition Heads to Williamsburg


Category: BBQ News

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

 

 

 

Meat lovers in South America have eagerly consumed the flavor and tender texture of every type of meat, fish and fowl cooked over a Churrasco rotisserie for many years. J & R has perfected this rotisserie to prepare meats in the authentic over-the-charcoal manner and has used state of the art American technology in its construction. Alternatively, for your consideration, we have perfected ultra-high BTU, all gas-fired Churrascos which feature the fastest cooking times of any Churrascos in the world.


The enormous popularity of the Brazilian steakhouses is based on their ability to delivery all kinds of meat – sliced sirloin, filets, turkey, pork, sausages, lamb and any other combination of meat that a hungry diner can imagine – directly to the table. It keeps coming until the diner can eat no more!


The meats are usually rubbed only with coarse sea salt. Although a wonderfully mild garlic sauce, called Chimichurri, is sometimes brushed on. Some of the meats are dusted with a flour made from a tuber called manioc. Dining in a churrascaria, where meat cooked in the simple Brazilian fashion, is made special by the Churrasco rotisserie.

All Churrascos:

  • Durable, low maintenance, "tank-like" construction.
  • Machined, worm-gear and sprocket mechanical design.

Solid Fuel Churrascos:

  • Fuel area is a heavy gauge, all welded, steel box lined with 2500 degree refractory, wrapped with high temperature insulation.
  • Exterior lower body is 14 gauge, epoxy-coated steel. Top cap and upper structure are heavy gauge stainless steel.

Gas Churrascos:

  • Front and rear, independently controlled infrared burner banks.
  • Deep water bath below spits to prevent flare-ups and to facilitate cleaning.
  • Convenient water fill valve accessible from front.
  • Batch flow the water bath or set for continuous flow.
  • High energy infrareds afford the operator ultra-efficient use of kitchen/hood space

SPECIFICATIONS

MODEL

SIZE

SPITS

ELECTRIC

GAS

WATER INLET

Churrasco48” W X 34” D X 70” H15-20”120V/1.8AN/AN/A
Gas Fired Churrasco54” W X 35.5” Deep X 72” H32-20”120V/1.8 A280,000 BTU’s1/2 inch NPT
 

*Custom Units are available