Description
This Chelsea barbecue joint is blissfully free of country bric-a-brac and cowboy memorabilia. Instead, the focus is on the barbecue, smoked by chef Skip Steele and founder Paul Kirk. The vibe is casual: a few TVs play overhead, wooden tables sit unadorned, waiters in staff T-shirts take orders from diners who choose from the menu written on the wall. The kitchen keeps it old-school, meaning once it runs out of a particular cut of meat, that¹s it for the day; annoying if your favorite spare ribs aren"t available, but reassuring once you realize that day-old meat or microwaves are out of the question. Meat is smoked at low heat for up to 17 hours, resulting in some seriously tender barbecue. Choose from a variety of pork ribs, plus beef brisket, pulled pork, smoked turkey and those delicious little fatty treats known as burnt ends. Sandwiches offer the option of eating your barbecue without stuffing yourself silly.—Keith Wagstaff
