What does a six-foot-five former NYPD motorcycle cop know about barbecue?
The smokers are running 24/7. My lunch briskets go in the smoker at 7 p.m. and cook all night long. And my dinner briskets go in at mignight. So my briskets cook anywhere from 14 to 16 hours. My whole pork shoulders cook for up to 18 hours. How creative do you want to be with your menu? Can you add some personality or do you need to keep your barbecue pretty traditional? I’m trying to do a little bit of both. I’m trying to keep to tradition so when people from Texas taste the brisket, it’s right. Some of the best compliments I got at Hill Country were when people said the brisket was like being back home. That’s what I want people to say. And some things I want be a little bit different with. Like I’m serving a Denver-cut American lamb sparerib, which nobody else in this city has. That’s me. Every couple of months I want to do a wild game night with possum and gator and elk or whatever. Something a little different. I think we’re also the only barbecue restaurant in the country that’s
