A King is Crowned… Congratulations to BrisketTown’s Daniel Delaney, the new Brisket King of NYC!

Last night was the meat-lovers’ party of the year. At Brisket King of NYC 2013 at Santos Party House, Daniel Delaney took home the big prize and lays claim to the best brisket in NYC. For a nice wrap-up, please visit the Serious Eats review.  We’ll have additional photos on our Facebook page. Stay tuned!

So, what’s the key to being the king of brisket, here’s what King Dan has to say.

What are your general BBQ secrets (that you’re willing to share, of course!)?

Having clean oxygen flowing through your smoker is key. That and good dry wood. You don’t want dirty wet smoke.

How long do you smoke your brisket and at what optimal temperature?

Different proteins call for different temperatures. We start our briskets low and finish hot.

Do you use a particular marinade, rub or sauce for your brisket?

No sauce. Our rub is just salt and pepper.

Finally, where do you source your meat?

We work with LaFrieda for our briskets.

Other winners of the Second Annual Brisket King of NYC:

Almost Too Close To Call Winner-Up
Mighty Quinn’s

Most Innovative
Butcher Bar

Best Reincarnation of Pastrami
Ducks Eatery

Best Exotic Brisket
Taboonette

Best Non-Brisket Brisket
Tchoup Shop

Also, people”s choice:
Mighty Quinn’s BBQ

The post Brisket King 2013 first appeared on Brisket King.

Last night was the meat-lovers’ party of the year. At Brisket King of NYC 2013 at Santos Party House, Daniel Delaney took home the big prize and lays claim to the best brisket in NYC. For a nice wrap-up, please visit the Serious Eats review.  We’ll have additional photos on our Facebook page. Stay tuned!

So, what’s the key to being the king of brisket, here’s what King Dan has to say.

What are your general BBQ secrets (that you’re willing to share, of course!)?

Having clean oxygen flowing through your smoker is key. That and good dry wood. You don’t want dirty wet smoke.

How long do you smoke your brisket and at what optimal temperature?

Different proteins call for different temperatures. We start our briskets low and finish hot.

Do you use a particular marinade, rub or sauce for your brisket?

No sauce. Our rub is just salt and pepper.

Finally, where do you source your meat?

We work with LaFrieda for our briskets.

Other winners of the Second Annual Brisket King of NYC:

Almost Too Close To Call Winner-Up
Mighty Quinn’s

Most Innovative
Butcher Bar

Best Reincarnation of Pastrami
Ducks Eatery

Best Exotic Brisket
Taboonette

Best Non-Brisket Brisket
Tchoup Shop

Also, people”s choice:
Mighty Quinn’s BBQ

The post Brisket King 2013 first appeared on Brisket King.

BRISKET KING OF NYC IS SOLD OUT!!!

No tickets will be available at the door.

Get in on our early bird ticket prices and save. We’re offering both VIP and general admission tickets to Brisket King of NYC 2013 on February 20th, 2013 from 7:00 pm to 9:00 pm at Santos Party House at a substantial discount. Put a little brisket in your new year.

Confirmed participants include:

• 2012 Brisket King of NYC John Brown Smokehouse
• John Stage, Dinosaur Bar-B-Que
• Hugh Mangum, Mighty Quinn’s Barbeque
• Daniel Delaney, BrisketTown
• Will Horowitz, Ducks Eatery
• Lee Scheffler, Chef de Cuisine at Sarabeth’s
• Simon Glenn, Tchoup Shop
• Ari White, Pitboss of Hakadosh BBQ & Texas Roadside Smokehouse
• Matt Fisher, Fletcher’s Brooklyn Barbecue Pitmaster
• Chef Paul, MangoSeed Restaurant
• Andrew Burman, Taboonette
• Chef Robbie Richter
• Melt Shop Grilled Cheese
• East Village Meat Market
• Møsefund Farm’s Mangalitsa Pork Brisket will team with a guest chef TBA
• Jimmy’s No. 43 will team with High Point Farms
• Hudson Valley Harvest will team with an upstate farmer
• Adirondack Grazers Grassfed Beef Co-Op will team with a guest chef TBA
• With additional BBQ chefs and food purveyors TBA

This event will be co-hosted by:

• Jacob Schiffman, The Food Network
• Annie Hauck-Lawson, Brooklyn Mompost and “Gastropolis: Food and NYC”
• Jimmy Carbone, Jimmy’s No. 43

Confirmed judges include:

• Matt Bean, Sports Illustrated
• Rozanne Gold, Award-winning Chef and Author
• Peter Kaminsky, “Culinary Intelligence” and the upcoming “Bacon Nation”
• Julia Moskin, The New York Times
• Brian Perrone, Slows Bar B Q, Detroit, MI
• Stevie Pierson, “The Brisket Book”
• Mory Thomas, The Food Network

Exclusive beverage purveyors include:

• Lagunitas Brewing Company, Petaluma, CA
• Asturian Ciders of Spain from Rowan Imports
• Indie Spirits Curated by Modern Distillery Age Magazine including:
  • Cayrum
  • Koval Distillery
  • Tequila Semental
  • Tito’s Handmade Vodka
  • Tuthilltown Spirits
  • Warwick Valley Distillery

And check out Stevie Pierson’s “The Brisket Book: A Love Story with Recipes”:

The post Preview of Brisket King of NYC 2013 first appeared on Brisket King.