Best Barbecued Bites from Cook Out NYC 2011
We're at the height of summer and running out of time to cook up all the delicious grilled foods and serve all the ice-cold, boozy drinks we planned on enjoying before summer's end. But we decided to put these cooking adventures on hold last weekend to try some of the best barbecue New York City has to offer.
We joined the hordes of hungry ticket-holders that flocked to Governor's Island for Cook Out NYC, a celebration of everything and anything seared to perfection over a piping hot flame. Just as we had hoped, there was no holding back: From kimchi-topped hot dogs to grilled buffalo tongue, each kiosk did its best to separate itself from the crowd.
We made sure to keep tabs on all our favorite bites to share with you. Check out the round-up and find some inspiration for your next summer BBQ.
Jimmy's No. 43 served juicy beef burgers and crisp, smokey chicken (pictured above), but it was their Banh Mi we liked best. Their no-frills Vietnamese sandwich filled with flavorful, seasoned pork and brightly colored pickled veggies was one the highlights.
Smoked Kielbasa on Wholegrain Bun with Mustard and Sauerkraut
East Village Meat Market's grilled kielbasa came perfectly charred and packed into a pretty heft sandwich. Though a tad on the dry side, it was nothing another squeeze of mustard couldn't fix.
Buffalo Tongue with Horseradish Cream and Braised Onions
Wild Idea Buffalo Co. served tender slices of tongue atop crunchy baguette rounds. Certainly one of the more interesting options at the cook out, it also happened to be one of most memorable.
An unusual but ingenious pairing, Blind Tiger Ale House piled pulled pork and kimchi atop a soft, round bun. The spicy, pickled cabbage complemented the pork surprisingly well, and the soft, pillowy bread proved perfect for soaking up all the delicious juices.
The best bite of the afternoon, though, was Fatty Cue's brisket sandwich. They grilled garlic and chili-soaked baguettes and stuffed them with mixed greens and melt-in-your-mouth brisket. Delish.
Served fresh and smoking hot from off the grill, Kuma Inn's pork belly was melt-in-your-mouth tender. We went back for seconds, and it seems we weren't the only ones — rumor has it by day's end they had served over 160 pounds of pork belly!
As hot as it was, there were ample amounts of cold sweets to help cool off. The Shaved Ice Shop served an intriguing combination of fruity pebble and red bean-topped shaved ice. As wrong as it sounds, it totally worked. It was sweet and refreshing, and just the slightest bit salty from the beans. It was exactly the right way to finish off Sunday afternoon feast.
We were happy to leave with stomachs filled to the brim, especially when a portion of the profits went out to Just Food's Farm School.
Inspired to create your own grilling creations? Start with our top grilling recipes and add your own twists!
