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BBQ In NYC "Done Right"!

Not that an event with the name "Beer, Bourbon, & BBQ Festival" needs to be defined by anything other than "Wow"; I will still emphatically state the obvious, "What a great event!"  After a night of tasting endless food stations and sipping bourbon and beer from my souvenir snifter, slash, beer, slash, shot glass; I can say that I had one of the best BBQ meals in a long time.  And despite the "Corn Fritters", which sorry you had to try, my meals were lean considering the normal side dishes that compliment a BBQ.  But, the real connoisseur knows that a farm raised pig slow roasted, fresh slaw, and stewed beans can be the perfect meal in its purest simplicity (Oh, I forgot, only "Carolina Vinegar" sauce for me!).

Hosted a La.Venue, on the corner of 28th Street & 11th Avenue, there were over 10 vendors, ranging from local NYC restaurant groups to Southern BBQ'rs, all displaying their craft of excellence in "Manning" & "Wo-Manning" the smokers, grills, pits, and splits.  And even with the crowds and fast-paced lines from station to station, vendors were happy to interact and share details about their courses and offerings.  And for an official, ok, non-official, aficionado of BBQ who hosts his own "Pig Roast" every year, I was able to pick up some great tips from the true "Pit Master" experts.  There was plenty to choose from, and you were able to enjoy various styles of pig, whether you like your pork over beans and slaw, plain with hot sauce, or as a sloppy slider.  I will admit, my favorite tasting station included, just Baked Beans and Collard Greens.  I did not have a chance to inquire as to how they could cook such a mouthwatering combination of basic sides, but after tasting them over and over (I kept getting back in line - well, they were just small tasting cups!), I realized they were far from basic; if not complex in flavor that cannot be explained.  Yes, I am saying that about beans and greens, if that is possible.  It didn't matter, there was plenty to sample and endlessly debate with your friends as you made your way from station to station.

As much as the festival was centered on the essence of the "Pig", a more integral part of the evening included the "unlimited" Bourbon and Beer sampling stations.  Yes unlimited beer and unlimited bourbon.  And despite the fact, that they were 1 oz. bourbon shots and 5 oz. beer chasers; guess what?  They add up in a hurry.  And over a 4 hour period, with over 25 vendors and 3-4 varieties per station, you had better pace yourself, and eat, eat, eat.  Of course, us sophisticated consumers take our time to enjoy the varietals; this is not a race to become inebriated (Well, we start off with best intentions).  But, seriously, there was such a fine selection of Bourbons, ranging from gentle and smooth, to oak and nut-based.  You had your pick off "aged" from 2-year, 5-year, 15-year, to 20+.  And don't forget, those of us that add a little bourbon to our vinegar sauce and baked beans.  Yum!  If bourbon is not your style, and you prefer to stay with beer with your BBQ fixins', you were not disappointed.  Make no mistake, not all beers are unsophisticated cans of mud that pretentious snobs like to snub. I had several variations that rival a fine glass of wine, but then again, we all have different tastes. I tried everything from golden wheat combinations, ales, pilsners, and stouts, and was not disappointed. I even enjoyed some of the creamier Belgium beers outside of my normal comfort zone. In general, I found myself "Stout" heavy while eating, but enjoyed mostly wheat and ale samplings when mingling amongst the crowds (Yes, even in NYC, communal tables are a hit, in the right setting of course).  And like their "Food" counterparts, every vendor was eager to share insights on their craft and offerings as well.  And centered in between the tasting areas was a cigar rolling station for a perfect combination for those that wanted to satisfy all of their senses.

I could not say which part of the evening, I enjoyed the most.  But, I would say that the selection of La.Venue, was the perfect setting for this festival.  Though cramped and crowded, it is an old-style brick built building, more like a "Vault”, that seemed perfect for this type of event.  Maybe it was the food, maybe the bourbon, the beer, or the venue; or just a combination of it all.  From waiting in line filled with the smell of BBQ smokers, sitting with complete strangers enjoying fine food, beverage, and conversation, to waiting in anticipation at each station eagerly awaiting your next culinary delight; I do know that I will be back again!

"Fino Alla Prossima Volta",

Chris