Big city barbecue joints stick to wood-fired grills

02/27/2013 | Washington Post, The

Artisanal barbecue restaurants in major cities including New York and Philadelphia are bucking the traditional gas stoves and using wood-fired grills to prepare their succulent ribs and brisket. The technique yields a unique taste and appearance, which some say is worth the time and expense. "People say it’s impossible to smoke the real way in the city," said Daniel Delaney of BrisketTown in Brooklyn. "It’s not impossible. There are a lot of regulations, but you can do it."

View Full Article in:

Washington Post, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA