Of all the foods there are perhaps none are more American than barbecue. A quick point of clarification, the word "barbecue" should not to be confused with grilling. Where grilling is a method of cooking with direct heat, barbecue is a method of slowly cooking with indirect heat and smoke. I know, New York is not exactly what you'd call a barbecue destination. We don't have vinegar-based sauces or chopped pork like the Carolinas, have smoke ribs and pull pork like Memphis, tomato-based sauces like Kansas City and even prepare our brisket differently than Texans, but rest assured, there are a growing number of quality barbecue joints in New York City and last weekend a bunch of friends joined The Chief and I in Williamsburg to sample one of New York's best.
