Since the opening of Blue Smoke in 2002, New York City has made tremendous strides toward shedding its historical reputation as a barbecue backwater — more than 30 brick-and-mortar restaurants (and counting) are currently dishing up one style of barbecue or another across the five boroughs. We’re talking about authentic barbecue, mind you, the kind that’s slow-cooked over real smoldering wood. Not grilled or baked in some conventional gas oven, with possibly a dash of the pitmaster poseur’s notorious cheat: liquid smoke. But, only recently has the quality of New York ‘cue risen to such a level that it merits even a mention in the national conversation. Read my full article at Food Republic or Medium.