Brooklyn barbecue 'taking over the world'? Not so fast


Brooklyn barbecue 'taking over the world'? Not so fast

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Jay Janner/Austin American-Statesman
Brisket is considered the pinnacle of Texas barbecue.

You know what happens when an article claims Brooklyn barbecue is “taking over the world?” You get roasted.

On Sunday morning, Vice’s food site Munchies tweeted a photo and link to an article titled “Why is Brooklyn barbecue taking over the world?” The article was originally posted four years ago. 

Twitter users had a field day with the article’s main photo, showing a tray with two small pickles, two bread rolls, a beer in a jar and a seemingly small handful of brisket slices from the Brooklyn restaurant Fette Sau. 

No grease on the paper. No ribs, sausage or full-fledged sides. 

Plenty of folks responded to the tweet by sharing photos of their spreads at barbecue restaurants from Texas.

Others turned the article’s headline into a meme.

Needless to say, a lot of people called out the photo. The original tweet has more than 9,000 replies. 

The Vice article suggests the adaptation of Southern barbecue is what has people hooked and inspiring copycats. It also acknowledges traditional barbecue hot spots like Austin, Lockhart, Kansas City and Memphis.

According to Joe Carroll, the Fette Sau founder, their meat rub contains espresso. And the willingness to twist traditional menus appears to be appealing abroad.

"I think we started a wave of a more modern, urban, non-traditional BBQ," Carroll told Vice.

It’s not just the food that travels. Sometimes the people behind the Brooklyn-style meats lend a helping hand. Tom Mylan, who worked at a Williamsburg butcher shop, even helped a Colombian restaurant create their own ‘cue. 

"In the last ten years Brooklyn has really loved taking something with a long tradition elsewhere and f***ing with that trope, whether you're talking the dive bar, soul food, French bistro, Mexican cantina, diner, or BBQ,” Mylan told Vice. 

But does all that mean the barbecue is any good? We’ll leave that up to our restaurant critic Matthew Odam. 

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