• Skip to main content
  • Skip to primary sidebar

Pig Island

Pig Island Farm and Chef Festival

  • Events & Recaps
  • Media
  • Sponsors
    • I Like Pig eBook
  • Contact
  • Newlsetter
  • Blog

A Pre-Brisket King Check In with Matt Fisher

In his own words, Matt Fisher fell into barbecue sideways, but he hasn’t sidestepped his way out of the business in over two decades. He’s worked with well known pitmasters like Scottie Smith and Robbie Richter, and their mentorship, along with advice from other barbecue experts over the years, shaped Matt’s cooking into the juicy ‘cue it is today. Matt’s Laphroaig glazed pork belly burnt ends with summer corn pudding took home the best bite award at last year’s Pig Island, and he’ll be bringing the same fire to Brisket King ® 2021. Keep an eye on Matt’s website where he’ll announce his pop-up events throughout the spring and buy your Brisket King tickets here.

Food Karma: Tell us about your career trajectory.

Matt Fisher: My wife and I started an under the radar, independent barbecue catering business in the East End of Long Island in the Hamptons around 2002 and we did that for about five years. That was really the beginning of everything. We did the Big Apple Barbecue block party as part of Hill Country’s team. The event was the day they opened their first restaurant and my friend Rob was their pitmaster. He was at the opening of the restaurant and had me running their pits at the block party. I would say that that was probably my first professional gig where it was above board and I was affiliated with somebody.

In 2007 I was hired to open Wildwood Barbecue with Big Lou Elrose. He was the pitmaster and I was his sous.That was for BR Guest restaurant group who had about sixteen restaurants around the country at that point. I stayed there for about two years and then in 2009 I moved to RUB BBQ, which was on 23rd between 7th and 8th. That was Paul Kirk’s restaurant, he’s a barbecue cookbook author and editor. I worked with Chef Scott Smith there for about four years. 

In 2012 I went on and opened Fletcher’s Brooklyn Barbecue with my partner. I was there for about seven years. In 2019 I went to Dinosaur Barbecue and was kitchen director of their Harlem location. I had an injury on the job and stopped working. Right as I was getting ready to go back, looking forward to starting a new job, the pandemic hit and everything kind of shut down completely. Now I’m back to working under my Atom’s Ribs brand, starting to do consulting and catering but working on plans to have a full scale project in the near future.

FK: How did you get into barbecue in the first place?

MF: I started cooking very young. My dad ran away from home in his teens and joined the merchant marines. He got deployed to their galley and was trained under someone who was actually a graduate of Le Cordon Bleu so he had this really great foundation in all types of traditional cooking techniques. From the earliest time I can remember, around five years old, I was standing on a chair and stirring pots and making bread and dumplings and drying pasta, not realizing I was getting a great education.

After college, I had various day jobs, but at some point around ‘96 or so, a friend moved out and left me his Weber kettle. I started remembering the road trips I had taken with my family in the South. We had family in North Carolina and Virginia and had driven through going to Florida, and the food that we had eaten there wasn’t really available in this area, so I started making it myself, not knowing that barbecue was about to become the next culinary trend. I just kept cooking it on the weekends and started to have people ask me to cater parties for 30 people, 40 people, 150 people and bought more and more barbecue pits.

During that time, I had a job for about seven years where I got to travel throughout the country. Everywhere I went I started talking to chefs and pitmasters and getting secret tours of the kitchen. In New York City at that point, there were probably half a dozen at most really serious barbecuers that were around. It was a very small circle, and as I networked I got to know everyone. There really weren’t a lot of us had received the religious calling of the smoke. I was out there keeping a journal: it’s 61 degrees when I fired up the pit with wind out of the southwest 15 miles per hour, I put one log in a criss cross pattern (see diagram). I was so geeking out about what I was doing and didn’t know that it was really kind of rigorous training for the career.

So that’s how it happened. It was a passion turned hobby slash calling slash, “you need somebody who has cooked a hog in the pouring rain? I’m your guy.” Suddenly, ten thousand hours had passed, and I was lucky to turn what I love into a career without destroying it. It’s cool, not very many people walk sideways into it. I didn’t work up from dishwasher, so the culture shock of going from a cubicle and wearing a tie and having a case of the Mondays to somebody yelling, “get that goddamn plate into the dining room,” it’s a really different world. I was lucky to work with great chefs who were patient and really grilled great information into me.

The truth is, I consider all of my barbecue friends to be mentors and colleagues. I think the cool thing about loving barbecue is that you continue to learn about it every time you do it or every time you talk to someone else or you eat their food.  You think, “oh wow, that’s a really smart way of solving that problem” or doing that dish that’s been done before but in a way that you honor it but bring your own personal slant to it. I think it’s just natural that being in New York City and being exposed to the wealth of ingredients and cultural touchstones that we have, that if you’re a curious eater or a curious cook that it will come into your process. I think about that in the great barbecue that I’ll get at Mabel’s or Mighty Quinns or any of the other really awesome cool newer generation barbecue places in the city. There’s just some really interesting things that are going on. It’s all kind of mentoring if you’re open to it. You never want to steal someone’s great idea, but if they can spark your own, that’s the whole process.

 

Matt and his team at Pig Island 2020: (L-R) Adrian Ashby, Jon Fisher, Matt Fisher, Jonathan Forgash

FK: What are your thoughts on all the great Jewish and kosher barbecue in New York?

MF: There’s some really great participants in Brisket King for sure who are from New York City and the neighboring areas who have come and presented their food and competed and won. The idea of a kosher barbecue restaurant was always kind of in my mind. I don’t mean to say I’m taking credit for the boom, but growing up Jewish and having a father that worked with a lot of prominent rabbis in his career and being surrounded by that, Iloved the idea of doing a food that would seem kind of off limits and finding a way to make it available to an entire other culture, an entire other part of the world should be feasting on barbecue.

I could never really figure out the Friday night problem into Saturday, how do you keep it going? My friends have done that. Izzy in Brooklyn and Ari from Wandering Que and a lot of these guys who have found ways to not only adopt barbecue to some of the cultural laws, but also really innovate within it and take traditional Jewish cuisine or kosher Jewish cuisine and American Jewish cuisine and really bring it organically through the process of reflecting the food of their dietary laws.

The inventive dishes are very much in keeping with the spirit of the way that I approach barbecue where you marry it with other things in unexpected ways. They’ve certainly really done that and not to mention through cooking very, very expert craft barbecue at the same time, consistently. All of those things are hard to do.

I haven’t heard this, but for anybody who would call it a fad or a novelty, that’s crazy talk. Because of the sourcing of the ingredients and some of the other complications of making it, it’s certainly a higher priced product than traditional barbecue, but the cost of all kinds of food and craft foods and labor are going up. It’s not a limitation on what they can do.

FK: What should we expect from you at Brisket King and in the near future?

MF: I am going to be doing a series of pop ups over the next couple of months. You can find them on my website as they are announced. At Brisket King, I’m coming to bring our signature hospitality and strong flavors, plenty of good smoke flavoring, and my charming team who have been with me at the most recent Pig Island events and other food events that I’ve done around the city of Adrian Ashby and Jonathan Forgash along with my wife, Amy. We’re going to be dishing up plenty of tasty, tasty brisket goodness.

FK: Anything else you want to share?

MF: Just that I am always happy to support the events that Jimmy puts together. I appreciate that there’s always a component of some kind of giving back and that there truly is a great community of chefs that consistently show up for him, and there’s obviously a reason for that. We always appreciate the people who come and support the events, and they’re always really enthusiastic. It’s always one of the things I really look forward to as a New York City chef. I’m really happy that he continues to do them and that he’s feeling better.

Filed Under: Blog, Chefs Interviews

Primary Sidebar

foodkarmanyc

May 28. @ribkingnyc at @snugharborccbg Kick off s May 28. @ribkingnyc at @snugharborccbg 
Kick off summer with us! Ferry ride to flavor!

First-timer at a @foodkarmanyc event, @zabbputawn, impressed the crowds with their crying tiger brisket at this year's @brisketkingnyc and will bring their unique twist on traditional ribs to @ribkingnyc later this month!

@zabbputawn is an authentic Northern and Northeastern Thai restaurant on the Upper West Side from Michelin-starred chef, Therdtus Tony Rittaprom. Chef Tony learned to cook from his parents in Isan, and Zabb PuTawn is a nod to his Jackson Heights restaurant, Zabb Elee, where he earned the Michelin star for his unapologetic Isan fare in 2015.

The ribs they'll be serving up will be like nothing you've ever had before! Link in bio to get your tickets!

Prime Ribs - @prairiefresh ● Charcoal - @prime6charcoal ● Chef Prizes - @kikuichi.cutlery ● Vegetables sourced from @farmer.ezra of @heritagefarmnyc (onsite)

Community Partner - @friendsoffirefighters
Off the heels of a win at @brisketkingnyc for "Bes Off the heels of a win at @brisketkingnyc for "Best Traditional Brisket," @bret_lunsford of @ushgnyc's @bluesmokenyc is back to compete at this year's @ribkingnyc! May 28!

@bret_lunsford was born in Atlanta, GA and grew up in Texas and Mississippi, giving him a taste of flavors from the south. Between grilling with his father, cooking with his grandma, and watching icons like Julia Child & Emeril Lagasse on TV, he knew he wanted to pursue a career in food. He worked at Outback Steakhouse while in college, where he was able to experiment in the kitchen, and later enrolled in the Culinary Institute of America to obtain formal training. 

Post-graduation, @bret_lunsford joined @ushgnyc, initially as a line cook at Gramcery Tavern, then Untitled, then onto Blue Smoke and Jazz Standard, and nine years later, he's currently the Executive Chef at @bluesmokenyc where you can taste the southern influences in his food. 

Will @bret_lunsford bring home another win? Come to @ribkingnyc on Saturday, May 28th from 12-4 pm to find out! 

Prime Ribs - @prairiefresh ● Charcoal - @prime6charcoal ● Chef Prizes - @kikuichi.cutlery ● Vegetables sourced from @farmer.ezra of @heritagefarmnyc (onsite)

Community Partner - @friendsoffirefighters
The money shot from last year's @ribkingnyc aka 5 The money shot from last year's  @ribkingnyc aka 5 Boro PicNYC. @seaislandforge grill in action!

Tank Jackson cooked @holycityhogs pork sliders @lowlandfarms @edistogoldhoney on a Sea Island Forge grill. Photo by Seal Ludwig/ nycbbq.com
______

@holycityhog Tank Jackson will be back this year at Rib King NYC 2022, May 28 at @snugharborccbg #statenislandnyc cooking 2 stations, Taste of the South.
1. HOLY CITY HOGS  pork sliders, 2. Shrimp and grits @marshhenmill @misspaulashrimp 

All-inclusive, food and drink, walk around tasting event.
Tickets at Ribkingnyc.com 

Community partner @friendsoffirefighters festuring 2 firefighter chefs , John and Vinnie #redhookraiders

Vegetables from the farm on site @heritagefarmnyc @farmer.ezra will be cooked on the Sea Island Forge. 

"Jamon", echoes of Spain station. @dakotahams 24 month aged country ham, sliced by @masterhamnyc ; @tierracallada olive oil and conservas; and Basque inspired ciders by @brooklynciderhouse @twinstarorchards 

10 chefs competing in the 4th Rib King NYC , co-hosted by @nycbbq , featuring @prairiefresh Prime Ribs and  @boomboombbq @bark_barbecue @bluesmokenyc @smoke_sweats @zabbputawn  @chef_jes1 @chefraymondzmohan @lolosseafoodshack @badtz281 @jasebbq more

Hot sauces @bayougotham
@coneyislandsaucery
@bhutguy , pickles @rickspicksnyc 

Hard Cider Alley @romillycidre @avalcider @originalsincider @eastciders , Brooklyn Ciderhouse
Craft beer @flagshipbrewery @killsboro @ramsteinbeer @unionbeerdist @niche.brands.nyc 
Wine from North Fork @rgnywine 
Spirits, welcome cocktails more

#ribkingnyc #5boropicnyc #nycbbq #ferryridetoflavor
Hard Cider Alley , May 28 at @ribkingnyc @herita Hard Cider Alley , May 28 at @ribkingnyc 

@heritagefarmnyc on site at @snugharborccbg 

Photo 2021 of @romillycidre by @pecheney 

Come taste the world of cider with you you ribs.

Kick.off summer with us May 28.
All inclusive food and drink taste events. Tickets at Ribkingnyc.com 

Community partner @friendsoffirefighters 

Ferry ride to flavor

Hard ciders may include Romilly. @brooklynciderhouse @avalcider
@eastciders

#ribkingnyc #hardcideralley #5boropicnyc
Hard cider x brisket! @brisketkingnyc 2022 recap. Hard cider x brisket! 
@brisketkingnyc 2022 recap.

@brooklynciderhouse brought the hard cider to our annual bbq  party in Brooklyn.
2 chefs cooked with their cider...
And "Cooking with Cider" won 2 top awards!
1. @bluesmokenyc @bret_lunsford won " Best Traditional Brisket"
2. @official_sandsjerkhut Darlene Lawrence won " Brought the Sauce" jerk brisket.

Thanks for upping our cider game, Peter Yi and crew at Brooklyn Cider House.

Cider makers join us for several upcoming events ;

@ribkingnyc May 28 featuring Hard Cider Alley @avalcider @eastciders @romillycidre @breweryommegang @originalsincider

CiderFeast New England. June 23. #North of Boston

@pigislandnyc September 10 
@snugharborccbg

And more! 

#cookingwithcider #pickcider #hardcider #ciderbraised #Brisketkingnyc #brisketking #nycbbq #lookslikespain
@brisketkingnyc 10th edition Is next week April 20 @brisketkingnyc 10th edition Is next week April 20. Wednesday . #brooklyn

Featured: Leeland Avellino (@cheflee17), Owner and Pit Boss of @avellinofamilybbq, is coming in from Norwalk, CT to compete at this year's @brisketkingnyc on April 20th!

Leeland was first introduced to barbecue when his friend became an Executive Chef at a BBQ spot in Westport. After spending some time poking around the kitchen, he knew he was meant to pursue a career in barbecue. Over the span of 20+ years, he's developed a few restaurant concepts, traveled around the U.S. to explore some of the top places for barbecue, worked for many years at @dinosaur_bbq in Stamford, CT as the Executive Chef/Partner, among other roles, and started his own family business - initially from his driveaway and now from a commercial kitchen due to its success. 

We can't wait to see what Leeland brings to @pigbeachnyc on April 20th! Link in bio for tickets!

Community Partner: @friendsoffirefighters

A portion of the net proceeds will be donated to the Jeff Michner Foundation

Chef Prizes: @kikuichi.cutlery and @porterroad

Drinks: @laphroaig @makersmark @jimbeamofficial, @michterswhiskey, @avalcider, @ramsteinbeer, @eastciders, @boulevard_beer, @brooklynciderhouse, and @romillycidre

📷: @jaharoni • Chef Leeland Avellino at Brisket King NYC in 2021
POW! Chef Jesse Jones (@chef_jes1) has been partic POW! Chef Jesse Jones (@chef_jes1) has been participating in Food Karma events for YEARS and always wins over the crowd with his personality, energy, and, of course, his food. Known for his modern approach to southern cuisine using French techniques, Jesse is a renowned chef and author, has a successful catering company, and comes with a long list of accolades. 

What does he have in store for us this year? You'll have to come by the event to find out! At @brisketkingnyc 2021, he won the Unsung Hero award for his brisket served with his mother's biscuits, so expect nothing less this time around. 

Community Partner: @friendsoffirefighters

A portion of the net proceeds will be donated to the Jeff Michner Foundation

Chef Prizes: @kikuichi.cutlery and @porterroad

Drinks: @laphroaig @makersmark @jimbeamofficial, @michterswhiskey, @avalcider, @ramsteinbeer, @eastciders, @boulevard_beer, @brooklynciderhouse, and @romillycidre

📸: @pattyybrown • Chef Jesse Jones at Brisket King NYC in 2021
@brisketkingnyc chefs, April 20, Brooklyn.. Featur @brisketkingnyc chefs, April 20, Brooklyn..
Featuring- Cenobio Canalizo (@cenobiocanalizo), Executive Chef at Morgan's Brooklyn Barbecue (@morgansbrooklynbbq), started as a dishwasher and worked his way up through NYC's most iconic steakhouses. For the past 22 years, he's worked for GlazierWorks, from @striphouseofficial to @mjsteakhousenyc to his current position at Morgan's. 

Come check out what Cenobio will be preparing for this year's Brisket King NYC on April 20th! Link in bio to get your tickets!

Community Partner: @friendsoffirefighters

A portion of the net proceeds will be donated to the Jeff Michner Foundation

Chef Prizes: @kikuichi.cutlery and @porterroad

Drinks: @michterswhiskey, @avalcider, @ramsteinbeer, @eastciders, @boulevard_beer, @brooklynciderhouse, @romillycidre, and more

#brisketking #brisketking #brooklynfest #nycbbq
We're back at @pigbeachnyc #brooklyn yn. Outdoors We're back at @pigbeachnyc #brooklyn yn.
Outdoors April 20.

10th @brisketkingnyc
15+ chefs, all inclusive food and drink tasting event.
VIP early 5pm admit, and general 6pm admit, tickets at brisketking.com 

Presented by @foodkarmanyc

Community partner @friendsoffirefighters

Chef prizes @kikuichi.cutlery
@porterroad 

Photo 2021 by @jaharoni

Drinks include @michterswhiskey @avalcider @ramsteinbeer @eastciders @boulevard_beer and more

#brisketkingnyc #brisketking #nycbbq #brooklynfest
As we prep for April 20, Brisket King NYC 2022 in As we prep for April 20, Brisket King NYC 2022 in #brooklyn , we interviewed chef and livestock / butchering instructor Mike Lapi 
of SUNY Cobleskill in a recent Food Karma Projects newsletter.
@brisketkingnyc
@mostlywildnfree
@sunycobleskill
@foodkarmanyc

Intro 
"Meat and More with Mike Lapi:
Mike Lapi is officially the Visiting Instructor of Animal Science for SUNY Cobleskill where he teaches all the meat processing courses through the federal inspection facility on campus. He went from accidental busboy to owning his own restaurant to building furniture and then teaching culinary classes before he took the helm of the meat processing program. We talked with Mike about his journey, his goals for the program and how he gets to keep cooking through events like @pigislandnyc where he won an award for his homemade sausage served with charred slaw with house made fish sauce and pickled chanterelles." - edited by Sarah Strong @feedsstrong 

Tickets for Brisket King NYC,  April 20, #brooklyn at brisketking.com 

Community partner @friendsoffirefighters

Sign up for our weekly Food Karma newsletter on one of our sites like pigisland.com or jimmysno43.com

#smallfarms #regionalfood #knowyourbutcher #farmtotable #nosetotail
#pickledchantarelles
Ready for Brisket? Great preview of our upcoming e Ready for Brisket? Great preview of our upcoming event by @nycbbq newsletter , nycbbq.com 

_______

@bluesmokenyc chef @bret_lunsford will be back April 20 at @brisketkingnyc 2022.

Tickets at brisketking.com 
All inclusive food and drink tasting event. 

Outdoor location in Brooklyn. 
@pigbeachnyc #gowanusbrooklyn 

Community partner @friendsoffirefighters 

Photo by @nycbbq at 2021 Brisket King( R) NYC.

#brisketkingnyc #brisketking #nycbbq
Bowl of Zole Boston , April 6. And the countdown Bowl of Zole Boston , April 6. 

And the countdown begins! We're officially one month away from The 1st Annual @bowlofzole in Boston, taking place at South Boston Lithuanian Citizens’ Association. 

You’re not going to want to miss the lineup of chefs creating their unique take on pozole, including @jakerojas of the popular @tallulahstacos, coming in from Providence, RI (pictured here). 

The El Paso, TX native spent time working in top restaurants like L’Atelier De Joël Robuchon and Alain Ducasse’s Mix before moving to Newport, RI in 2010. His journey there started with opening Tallulah on Thames, a fine dining restaurant in a casual setting that he opened with his wife, Kelly Ann (whose nickname is Tallulah!), but eventually moved towards more fast-casual concepts. Together, they opened Tallulah’s Taco Truck, followed by @tallulahstacos in Providence, which has since grown to three locations (the third one opening up soon!). The three locations serve Chicano street food with a heaping side of hospitality. 

If you haven't already purchased your tickets, head to the link in our bio to get one step closer to sampling some of the best pozole, mezcal, and agave spirits on Wednesday, April 6th from 6-9 pm! 
Vip early access 5pm!

📸: @angeltuckerphoto
Highlights @brisketkingnyc 2018 Judges' winner, Highlights @brisketkingnyc 

2018 Judges' winner, 1st place, the Brisket King(R) NYC !
@cherrystbbq x @lawrence_bbq team from Toronto CA
( the Billy Durney school, via @hometownbarbque )

Photo @thebeertrekker 

We are back April 20, 2022 at @pigbeachnyc #gowanusbrooklyn 

Chefs lineup with be announced this week!

Tickets at brisketking.com 

Community partner @friendsoffirefighters 

Support #jeffmichner fund , too

#brisketkingnyc #brisketking #nycbbq #brooklynfest
Highlights. 2021 @brisketkingnyc @texashuntress Highlights.
2021 @brisketkingnyc 
@texashuntress 
@boomboombbq 
@handsomedevilllc 

We will be back April 20, 2022
Brisket King NYC
Outdoors at @pigbeachnyc #gowanusbrooklyn 

Tickets at Www.brisketking.com 

Community partner @friendsoffirefighters 

#brisketking #nycbbq #brisketkingnyc
Pozole. Tequila. @sipdonfulano @bowlofzole #brook Pozole. Tequila.
@sipdonfulano

@bowlofzole #brooklyn 2021.
Photo by @thebeertrekker
____
Join us in Boston. APRIL 6.

All inclusive. Walk around. Sampling.  Food and Drink tasting event.

Mezcal. Sotol. Tequila.  Raicilla. Authentic agave spirits.100 expressions.

10 chefs' pozole.
@locosouthbos @lonestar_camb @lolitateqbars
@chefdevangelous @dolorespvd @jakerojas
@lenoramaine @pearlandlime
@felipesboston @tlaxcalkitchen

Early bird and VIP tickets at bowlofzole.com 

Community via @_projectpaulie_

#pozole #bowlofzoleboston #bostonfest #bostoneats #mezcal #sotol #agave #raicilla #tequila
The judges' table, @brisketkingnyc 2017. @bbqsnob The judges' table, @brisketkingnyc 2017.

@bbqsnob @peterkaminsky1 @franklinbbq @nicksolares @chefjohntesar @jakedell wrangled by @hometownbarbque 's Billy Durney.

Photo by @thebeertrekker

Join us April 20, 2022
Brisket King (R)NYC 
Outdoors at @pigbeachnyc
#gowanusbrooklyn

Early bird and VIP tickets at bowlofzole.com 

Community partner @friendsoffirefighters 

Top prizes by @kikuichi.cutlery @porterroad 

20 chefs.
All inclusive,  food and drink,  walk around tasting event. 
10th annual event.

#brisketkingnyc #brisketking #nycbbq
Oyster pozole, By chef @ugorozco , at 2020 @bowlo Oyster pozole, 
By chef @ugorozco , at 2020 @bowlofzole #brooklyn 

Get ready for Bowl of Zole Boston, pozole and mezcal fest. April 6.

What's cooking , Boston chefs?
@lonestar_camb vegetarain "elote" street corn pozole 
@lenoramaine , Maine seafood pozole
10 chefs
100 expressions of authentic mezcal and agave spirits

Stay tuned for the chefs' pozole line up

Tickets at bowlofzole.com 

Photo by @jaharoni

Community @_projectpaulie_

Veladoras @cocktailkingdom

#bowlofzoleboston #mezcal #sotol #pozole #bostoneats #madeinmexico #hominy #raicilla #mexicansoulfood
Joe Musngi of SmoKING of Meats is a Self Taught Ba Joe Musngi of SmoKING of Meats is a Self Taught Barbecue Beast!
Read all about the man who wants to be the next Brisket King(R) NYC.

In our weekly @foodkarmanyc newsletter by @feedsstrong 

@smokingofmeats 
@smorgasburg #jerseycity 

Stay tuned for chefs line up next week.
@brisketkingnyc is April 20, outdoors at @pigbeachnyc in #gowanusbrooklyn 

Early bird and VIP tickets at brisketking.com 

Community partner @friendsoffirefighters , celebrate 20 years of service 2/02/2022

#brisketking #brisketkingnyc #nycbbq
Super Bowl winning recipe? @bbq_buddha dry rubbed Super Bowl winning recipe?
@bbq_buddha dry rubbed hot wings.

Pre order his latest cookbook for the recipe , Big Green Egg Basics... by @pagestreetpublishing

Ray Sheehan was our 2020 @saucekingnyc Grand Champion judge's award winner, with his Memphis Mop sauce.
His grand prize? A @biggreenegg grill via @gumbohq

In 2021, he won 2 top awards as well .

Keep up the good work,  Ray!

#saucekingnyc #biggreenegg #bbqsauce #hotsauce
Congrats @bbq_buddha ! Pre order Ray Sheehan's new Congrats @bbq_buddha !
Pre order Ray Sheehan's new book, Big Green Egg Basics from a Master Barbecuer. @pagestreetpublishing @kengoodmanphoto 

Ray was our 2020 @saucekingnyc Grand Champion! His prize? A full size @biggreenegg grill via @gumbohq .
Ray is a great chef , sauce maker,  and cookbook / recipe author. Of course, he applied himself to his new grill and "Voila!" , another GREAT cookbook!
Pre order now. 

#saucekingnyc #bbqsauce #barbecuesauce #biggreenegg
#bbqcookbook
Load More... Follow on Instagram

Chef Interviews

Sauce King Brings Big Green Egg Cookbook for Summer Cookout Season

BBQ Buddha is the award-winning brand … More... about Sauce King Brings Big Green Egg Cookbook for Summer Cookout Season

Meat and More with Mike Lapi

Mike Lapi is officially the Visiting … More... about Meat and More with Mike Lapi

Barra Is Bringing Mexico City to Massachusets

When Max Toste of Lone Star Taco Bar … More... about Barra Is Bringing Mexico City to Massachusets

More Posts from this Category

Tickets On Sale Now

Pig Island 2021 Event Details

Subscribe for Event Updates

loader

Recent Press about Pig Island

Pig Island’s Celebration of Pork Is Back in Red Hook on September 9 – NYC BBQ By Sean Ludwig, August 17, 2018

Pig Island To Test Your Capacity For Pork This September In Red Hook – Post by Gothamist on last years Pig Island event By Nell Case, Aug 1, 2017

Copyright © 2022 · Pig Island · Webpage stuff by Click Revolver