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How Leland Avellino Puts the Family in Avellino Family Barbecue

Leland Avellino spent almost a decade working for the beloved Dinosaur Barbecue restaurant group, even as a part owner and executive chef at the Stamford location. He and the Dinosaur team made the hard decision to close the eight year old restaurant at the beginning of the pandemic, and since then he’s started cooking under the name Avellino Family Barbecue. We talked about how his cooking has changed since he left Dinosaur, what he plans for his new business and what we can expect from him at Brisket King. If you’re in the Stamford area you can order items from their weekly menu for Saturday pickup or, for a guaranteed taste of Leland’s brisket you can buy tickets to Brisket King®. As told to Sarah Strong, this interview has been edited and condensed for clarity.

Food Karma: You closed the Stamford location of Dinosaur Barbecue during the pandemic, how did you decide to strike out on your own?

Leland Avellino: John [Stage] and I made the decision to close the doors right around the end of March. We were closed up and out of there by April. We took the month of April and relaxed. My wife was not working, she was doing a little bit of consulting, and I was at that point not working, so we hunkered down. For about a month, we didn’t do anything.

I was ripping my hair out of my head. I had to do something, so I was looking at pits, I just needed to do something. I jumped on eBay and there was a pit that was built in Austin that made its way to Greenwich, CT, which is the next town over. I made a full price bid, I said, “this is mine, I’m buying this pit.” I went to the guy’s house in Greenwich and paid him, and he followed me home. It parked in my driveway for about a month, and I just played around with it.

I said to my wife, “alright, I’ve got to feed some people, I’ve got to do something,” so we put out a menu to 25 or 30 people, some friends from mom’s groups, a little bit of family and mostly neighbors. Every person we gave a menu to ordered, so we were busy right out of the gate. It started off as 25 orders and the next week it was 30 and 40 and 50 and now we have over 1,000 active customers, and by active I mean they order every other week or so. Our mailing list is giant and it just keeps getting bigger and bigger.

I’m at capacity with that 500 gallon pit that I bought, so I bought two more: one in Ohio and one in Kansas City. I’m on the road starting next week going to pick them up. We’re going full speed ahead this summer. We have a couple offers from realtors and landowners here in Stamford that want us to come in on a percentage rent. We’re really trying to pick our location and not go too fast, just kind of keep our legs underneath us and have some fun. Every week it’s busier than the week before. We’re just so blessed and we’re having so much fun, it’s great.

FK: Leaving behind the Dinosaur brand and going under your own name, do you have a different philosophy or direction?

LA: I was really blessed at Dinosaur working with John Stage because he puts quality over everything. It was tough to leave because I spent eight plus years with the guy, was his partner, was his friend, so that was hard to walk away from.

It’s so different now because I don’t answer to anybody. This week, we’re doing a passover theme. I want to do the brisket that I had at seder, my neighbors were Jewish and I was married to a Jewish girl for ten years so I’ve had a lot of seders in my life. I want to do the one that I know, and that would never, ever fly with John. He would love it, he would eat it, but he just wouldn’t sell it. So I can sell whatever I want and nobody says anything.

I took a step up with the quality. We were doing all prime at Dino, and I’m prime plus so if I have access I’m taking it. Anything I can do for pork if it’s heritage or better, I want it. We cook the best possible stuff we can get, and that’s kind of the root of what we do.

FK: Connecticut is not really known for its barbecue, how do you feel about being in a state without a big barbecue scene?

LA: I’m really in a fortuitous spot here in Stamford because there’s nothing for barbecue here. We brought the Dinosaur brand here and we wet their beaks a little bit. There’s definitely some good barbecue here, though the state might not be known for it. Being in such proximity to New York City, you can’t help but have great food.

Barbecue is getting more and more popular everywhere, so Dinosaur and Brother Jimmy’s pulling out means there’s nothing here that’s of note in Stamford. So I step in and do what I do and it just goes. I was a little bit nervous the first week because we had just spent $10,000 on boxes of brisket, and we just sold everything, it all went.

The reason it went is because I’m taking the piece of meat, I’m respecting it, trimming it, doing what’s right with it and I’m selling it all. If I don’t sell it, it’s going to get chopped up and go into beans, it’s going to get used that day one way or another even if we’re going to have sandwiches at the dinner table with it. We just run through it and treat it as best we can with the respect it deserves, and that’s it. People dig good barbecue.

FK: What’s been on your menu?

LA: Every week, the menu changes completely. I try to do either brisket or pork. I try to do a long cook and a couple short cooks. We always have a spatchcocked chicken, which is something that we’ve been doing since the first week. Every once in a while I give it a week off because it’s so redundant, but people love it and they go crazy for it. It’s a four pound Bell and Evans spatchcocked bird that we just do a nice dry rub on. We can dunk it in the Alabama white sauce or we do a KC glaze. We can do some variations to it, but it’s a staple for us, people dig it every week.

One week we’ll do St. Louis sticky ribs, one week we’ll do Memphis dry ribs. We try to keep it as close to the barbecue thing on half the menu that we can, and then the other half we’ll do something that will let my chef stretch his legs and me as well. Next week we’re doing a braised monkfish. We’ll throw it in the pit for five or ten minutes to get some smoke on it, and then we’ll braise it out for a long period of time with white wine, then take the sauce and reduce it and make a nice finishing sauce.

We also do things like bake at home enchiladas. We buy our tortillas from Torterilla Nixtamal in Queens. They deliver them fresh every morning, so we’ll make 100 pans of smoked chicken enchiladas. We’ll smoke our chicken, pull it, make a nice green tomatillo sauce and send it home. They can eat it Tuesday or Wednesday night. I’m trying to feed them twice or three times during the week, not just once. I’m giving them the nice, hot sliced brisket when they leave on Saturday, and they can take home eight enchiladas that are literally oven ready.

FK: How many days a week are you serving?

LA: Our cadence is drop the menu Monday or Tuesday, prep on Thursday, cook Friday and serve Saturday. We’re basically a once a week pop up here in Stamford, but we also have a couple different restaurants that want us to come in on a Thursday and do ribs so I’ll do that or somebody will be doing a wedding and they need barbecue and they want to put our name on it, so I have a couple weddings this summer with high end caterers in Greenwich and Stamford. We’re going to do our beef ribs or one thing from our menu for them.

I want to be working at least three days a week, but not much more. I watch my kids Monday through Wednesday and I don’t really want to stop that, so Thursday, Friday, Saturday, Sunday I’m going to do my thing with barbecue. It’s pretty much the perfect life right now, it couldn’t really get any better.

That’s a big part of it, the family atmosphere. Working for Dino, I was in to the top of my head and I was away from my home 80 or 90 hours a week. To work for John and to work for that company, there’s no faking it. For me to be able to be home and involve my family in what I’m doing is so rewarding because I can feed people, they can eat, they can enjoy and then I look next to me there’s my little daughter with her head on my hip asking, “Daddy, give me another burnt end.” It’s absolutely a dream.

That’s why calling it family barbecue was so easy: it’s a family thing. First and foremost, I’m gonna take care of my family, but they’re all part of it. My wife is in charge of everything from marketing to ordering and I do all the culinary stuff and purchasing, but it’s really a family endeavor.

FK: Do you have other team members?

LA: Besides us, we have an executive chef that works all of our culinary stuff, we have two or three hourly people that work every week, so we’re about ten strong right now. It’s funny to see how it started in the driveway with just me and my wife and now we’re taking care of families. I keep going back to the people that I laid off at Dino and telling them we have a spot for them to come back on. I’ve brought back five of them three days a week, which is really cool.

FK: What would you say your barbecue philosophy is – sauce or no sauce?

LA: For me, it’s definitely no sauce. Our sauces usually tend to wings or if we’re doing pulled pork or something like that. We don’t put sauce on our brisket. The sauce is there on the table if you want it, but I’m treating mine with salt and pepper and a little bit of love besides that and letting the smoke do the work. My philosophy when it comes to barbecue is just really letting the meat speak and respecting the meat and not trying to cover it with anything, that’s why we go very minimal with our spices, really just letting it shine and then going from there.

FK: Is the goal to end up with a brick and mortar restaurant again?

LA: The goal is by the end of the summer to have some kind of brick and mortar. We may end up doing a market style space where you walk in and go to a meat station, go to a side station, get your beers at the bar. We are also looking more towards the quick serve and the drive through barbecue, which I think is really a hole in the market. There’s restaurants here in Connecticut that do nine to twelve million dollars a year that are eighty five percent drive through. I have a feeling that investors that are in the fast food game that want to put their heads together and do something with a quick serve feel, so I’ll probably get involved with that in the beginning of 2022.

One of the things we talked about at Dino was our work was not transactional, so what we do is an experience. There’s billions of dollars worth of transactional money out there. There are fast food restaurants in the area that do north of 12 million dollars a year, and all of it’s drive through. That’s absolute insanity. There’s four million dollars of profit there. If you look at any freestanding restaurant that’s not in New York City or nearby that makes four million dollars a year in profits, nobody does. This is a scalable concept, so I absolutely want to be part of it and put my knowledge towards it and, more importantly, my name and my barbecue towards it.

FK: What should we expect from you at Brisket King®?

LA: Brisket! I think we’re going to do a little bit of cheeks. I’m cooking out of Hometown. I’m going to bring my pit down there a few days ahead, and we’re going to have some fun. It will definitely be brisket plus.

I’m excited to be able to hit Brisket King on our own and represent our name there. Just doing stuff with Jimmy gets me excited. I really want to get involved with all the stuff he’s doing. I love doing events. The thing I miss most during covid is people and just seeing everybody and getting out there and doing it.

Filed Under: Blog, Chefs Interviews

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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
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