...is here?

That'll be a hard place to check out. Several hours away, only Saturday morning.

In the interests of science though, I should check them out...

Labels: Barbecue, Texas

It's a little funny to read a Times review of a barbecue place in Long Island.

NYT: When Classic Chef Meets Barbecue Pit

THIS is gourmet barbecue,” the woman at the next table said as she relished the exceptionally moist homemade corn bread at BobbiQue in Patchogue. She was right. This six-month-old spot features the soft, smoky meat of real pit barbecue in the hands of a classically trained chef, Eric Rifkin, who knows his way around the kitchen as well as the pit. His cooking skills are evident in the fantastic side dishes and luscious desserts.

I'm kind of a barbecue snob. If offered my last meal while waiting for the chair, I would ask for brisket from either Luling or Kreuz's.

On the other hand, I've lived in New Jersey, California, and Maryland. Not exactly barbecue capitals. I've learned to appreciate whatever I could get.

This place sounds interesting and I could give it a try, if I ever get to Long Island.

Labels: Barbecue, BBQ, Brisket, Yankees