Tips for Great BBQ at Home
Last night, the Unique Eats crew ate their way through some of the best BBQ in the country. From the very best Texas-style brisket in Austin to whole hog sandwiches in North Carolina, the show hit all the highlights. One place that stood out for culinary inventiveness was Fatty 'Cue in New York City. Here, chef Zac Pelaccio has found a way to introduce Asian flavors and techniques into BBQ. One of their signature dishes is the 'Cue Coriander Bacon: bacon that's been cured with coriander seed and a variety of other spices. It's smoked and then served with an egg curry custard for a BBQ/Asian twist on bacon and eggs.
We reached out to Fatty 'Cue for some tips on how to create great BBQ at home.
Find a butcher who is selling local, sustainable, natural, or heritage breeds. They taste better and are better for you and the earth.
Toast and grind whole spices as needed. Dehydrate things like onions, garlic, peppers and ginger. Grind them as needed. You can dehydrate in a very low oven. Use a coffee grinder for your whole spices. There is a big difference in flavor.
Here at Fatty 'Cue, we substitute palm sugar for brown sugar, Thai chilies for cayenne and rice wine vinegar for apple cider vinegar. The possibilities are endless.
4) Cook at the correct temperature using the correct fuel source.
When barbecuing meats low and slow, such as briskets, pork shoulders and ribs, use a good quality natural charcoal briquette or a smoldering wood fire. When grilling steaks and whole fish, use a natural lump charcoal, which burns hotter and faster.
900 E 11th St.
