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Bringing the Barbecue of the Carolinas to the Tri-State Area with the Farella Brothers of Brothers Barbecue and Smokehouse

You can’t miss the Farella brothers of Brothers Barbecue and Brothers Smokehouse because each brother in the trio stands well over six feet tall. Their contagious smiles will draw you in, and their barbecue will get you hooked. We spoke with the pitmaster of the operation, Chris Farella, about how the family got into the barbecue business, what it was like opening during the pandemic and what the future may hold for the brothers. You can dine or get takeout from either restaurant in New Windsor, NY or Ramsey, NJ. You can also buy Brothers merch online here. As told to Sarah Strong. This interview has been edited and condensed for clarity.

Food Karma: Your first restaurant was in New York and now you are also in New Jersey, correct?

Chris Farella: Yes, originally we opened up our first takeout spot in New Windsor, New York in March of 2008. We were looking to expand. We had started to outgrow the facility that we had: it was only a 1500 square foot space with no real indoor dining. It was mostly takeout, and on the weekends we were hitting our capacity: we were selling out basically every Friday and Saturday.

We actually had a fire, and that kind of forced our hand to open up another location. It turned out to be a blessing in disguise. We reopened with a full service bar and 130 seat dining room. Takeout was a part of our business, so we had a takeout counter there as well

A few years ago, we started looking to expand. As a family, we were always going to Jersey to go shopping and get better food because the market is a little bit more upscale here. It was always a dream of ours to emerge into the Jersey market, and we saw that there was no barbecue. We ended up signing a lease here in 2019 and we were slated to open right when the pandemic hit. The opening ended up getting pushed back and we opened on August 8, 2020.

FK: How did your family end up opening a barbecue restaurant in the first place?

GF: We grew up always cooking as a family. My mother was a theater administrator and, to make a little extra money, she used to open up the front part of her apartment and make it like a little cafe. People from around the town would come there and just knew that Cheryl was cooking something. She didn’t have a menu, she would just cook. So she had this background of serving people and cooking for them.

When she had us, that translated into her throwing parties like our annual christmas party or a big July 4th party. We would never really cater or order out. We would always cook for everybody. The whole town would come to our house because they knew the Farella’s would whip something

My mom started little programs at our school where she would cook for the whole school twice a week. Instead of the kids getting the school lunch on Tuesdays and Thursdays, they would get a home cooked meal, and certain students would help us cook. We were in elementary school, so we were introduced to food that we made that way. We weren’t eating boxed mac and cheese, we made it from scratch.

My two older brothers were working for a catering company and they observed how much business this guy was doing. Not to down talk anybody else, but the guy was just serving people premade stuff that he was buying and reheating. People loved it. They would eat the food up. Seeing that, we thought that if we gave people a good product they would like it too.

A big portion of my family is from North Carolina, so every summer my whole family would go down there for about a month. When we came home, we couldn’t get sweet tea, we couldn’t get barbecue. The whole year you would look forward to this one month, going down South where we could eat the food that we love. Then you come home and it’s not there. We recognized the need for that.

This was in 2008 back before there were barbecue pitmasters on the Travel Channel, before the Food Network had all these barbecue shows. There was a little something, but it wasn’t big like it is now. When we opened up our little takeout spot, we had to explain to people that we weren’t cooking burgers or steaks. Barbecue was so foreign to them. We had to educate the public on it.

Us being from the Carolinas, our specialty is chopped barbecue. It’s pork that’s chopped up and served with an eastern Carolina vinegar sauce that’s not sweet, it’s tangy. If people don’t know barbecue and they hear that, they’re like, “What the hell is chopped barbecue?” 

When we opened up we didn’t do pulled pork. All we did was chopped barbecue because we wanted to be authentic to our family and the product that we wanted to serve. After a while, we realized the people want pulled pork: give them freakin pulled pork! Our pulled pork is great, too. It’s awesome, it’s just different. 

Authenticity to us is a big thing. Some people have gotten into barbecue or in the culinary industry in general with what they think is a great concept, but they don’t really have a story to tell. With our food, we’re trying to tell the story of our family.

FK: Your menu is a lot bigger now than when you started, were you trying to add what you thought people wanted or adding more types of barbecue to your repertoire?

CF: Our brand has been evolving over the years. When we first opened, we had a very limited menu. It was just a few barbecue staples: our brisket, chopped barbecue and St. Louis ribs. Then we added baby back ribs and then we started doing wings. When we first used to do wings, we didn’t even serve them with blue cheese. We said, “We smoke them, we fry them and that’s how it is.”

As we did this a little longer, we learned what people wanted. We always did things our way. Now we have Brothers Smokehouse and Brothers Barbecue. Our menu is more like a full service restaurant type of menu. You can get a salad, you can get sandwiches, you can get burgers or you can get barbecue. We have soul food specials. 

We’re a barbecue restaurant that has soul food, but we try to have a little something on the menu for everybody, especially in this market in Jersey. We do a fish of the day, we always have salmon on the menu. We’re trying to highlight Southern cuisine, but keep in mind that barbecue is the star.

Over the years, our techniques have definitely changed and evolved. My brothers and I probably about once a year or once every other year take a trip down South. Whether we’re going to Texas or Memphis or the Carolinas, we’re there just to brush up and see what these guys are doing now because their cuisine is always evolving too. We definitely had a big evolution of our food from 2008 until now.

FK: What was it like opening during the pandemic?

CF: I guess it was fun. It was eventful and surprising. Honestly, as bad as it was, comparatively I think we had a great time. We were able to fulfill our dream of opening this restaurant, and it’s been successful so far. Obviously it would have been a lot better without Corona, but we made do.

We’re super blessed and thankful for that. The thing with barbecue is that it’s a wonderful takeout food. It translates so well to somebody calling in an order and picking it up without the quality of the food diminishing. We’ve always been known for takeout, so when the pandemic first started we were hit by the masses. We were doing so much takeout that we couldn’t even really handle the volume.

FK: When you opened in New Jersey, was it just takeout at first or were restaurants allowed to be open then?

CF: When we opened, restaurants were allowed to operate, but we didn’t seat anybody inside. We had a tent outside, so it was just outdoor dining.

FK: Were you busy from the start?

CF: Right when we opened, we just got hit. We were doing major restaurant numbers out of an outdoor dining tent, and, splitting it with takeout, we weren’t so far off of our numbers that we predicted we were going to do without coronavirus. It was definitely a shock to the system when we opened up.

FK: Are there plans for expansion and world domination?

CF: Definitely. I like that, world domination. There’s three of us, and we’re a family. We make decisions together. We’re very hungry. We know the impact that we want to have. Barbecue is here now, and everybody loves it. We’re definitely looking to expand, but we don’t want to stretch ourselves too thin.

There’s big plans, and we’re going to have something else coming soon, but I don’t want to get ahead of myself. We love the idea of expanding on our barbecue brand but also hitting some other things. We think soul food southern food is underrepresented in the Jersey market, and definitely barbecue is underrepresented. 

There’s a lot of opportunities during the pandemic. A lot of restaurants sadly have gone out. When that happens, it also brings new, exciting possibilities. The other thing is it’s so hard to find help right now. Every restaurateur that I speak to has the same issues trying to find chefs, trying to find GMs, trying to find managers. It’s just treacherous. It’s a little nerve-racking thinking about opening a new place when you see the job market like this.

Right now we’re doing very well. We’re blessed to be getting the amount of business we’re getting. I think we’re just kind of regrouping and seeing where the next opportunity is going to be.

FK: How do you and your brothers share responsibilities?

CF: We’re all owner operators, but we all have different jobs. My brother Gavin is more in the front of the house, in the restaurant dealing with our managers and service. My brother Jamie is more of our executive chef when it comes to all our sauces and sides and the general direction of our menu. I’m in the kitchen. I’m on the operations side. I’m the pitmaster, so anything that’s dealing with the barbecue, I’m right there handling that. We all have our sections.

Filed Under: Blog, Chefs Interviews

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@queenofthegrill crushes it ! Great interview @the @queenofthegrill crushes it ! Great interview @thesmokesheet !

Enter that sauce in 2022 @saucekingnyc ??!!
Register now thru August 20 at Www.saucekingnyc.com 

Prizes include @kikuichi.cutlery @porterroad @prime6charcoal @porkmafia @burlapandbarrel @tasteofthebronx 

#hotsauce #wingsauce #barbecuesauce
@pigislandnyc 2021 highlights . See you all Septem @pigislandnyc 2021 highlights . See you all September 10, 2022 at @snugharborccbg
@pigislandnyc Save the date. Saturday Sept 10. @pigislandnyc 
Save the date. 
Saturday Sept 10. 
13th annual.
All inclusive food and drink tasting event. 
Early bird and VIP tickets on sale at Www.pigisland.com 

Community partner @friendsoffirefighters 

Chefs sneak peak includes: @rodrigo_duarte79 @badtz281 @bluesmokenyc @morgansbrooklynbbq @chef_jes1
@gratefulbao
@themeathook
@steak__gyllenhaal
@mostlywildnfree
@smokingofmeats

** Steak Club by @thefoodballer

And special bbq guests via @philwingo #porkmafiastreetcrew @olchefskis_bbq @nolacrawfishking 

Plus , sauces by @bhutguy @coneyislandsaucery @bayougotham @xillinyc @nacxi_gaxiola 

Photo montage of @jtaggfoto photos for our 2015 @iacpculinary Book Award Finalist receipe cookbook, I Like Pig, written/ edited by @Rachelwharton.
Ebook available via Amazon at Www.ilikepig.com 

#pigislandnyc
#nycbbq
#ilikepig
#pigperfect
#nosetotail
#farmtochef
@bluesmokenyc put bbq on the map in NYC over 20 ye @bluesmokenyc put bbq on the map in NYC over 20 years ago.
Now its better than ever, with chef @bret_lunsford and souschef @tyronegrizz .

They've been winning awards all year at our @foodkarmanyc chef/bbq events:
@brisketkingnyc
@ribkingnyc

Now they'll be back for a Food Karma  NYC trifecta September 10 at the 13th annual @pigislandnyc .

Now in our 3rd year at the historic, 83 acre @snugharborccbg and @heritagefarmnyc on Staten Island NYC. Ferry ride to flavor !

Tickets at Www.pigisland.com 
All inclusive food and drink tasting event,  early bird $55 and vip $85 with 1 hiur early admit at 11am and a tshirt.

Community partner @friendsoffirefighters 

Thanks for the support @kikuichi.cutlery
@prime6charcoal
@prairiefresh
@beamsuntory
@flagshipbrewery

#pigislandnyc #nycbbq #nycfest #ilikepig
One of our judges @totally.forked in 2020. Regist One of our judges @totally.forked in 2020.

Register now thru August 20 for the 3rd Annual Sauce King NYC awards.

Register. Submit, info at our site
Www.saucekingnyc.com 

Salud!
Hot sauce, bbq Sauce, condiments.
@rgnywine from North Fork, NY. ROSE with your summ @rgnywine from North Fork, NY.
ROSE with your summer bbq!
Thanks for pouring at our recent @ribkingnyc event.

More wine at @pigislandnyc this year September 10.
@snugharborccbg 

Community partner @friendsoffirefighters 

All inclusive VIP and early bird food and drink tasting tickets at Www.pigisland.com
Register your sauces for 2022 @saucekingnyc awards Register your sauces for 2022 @saucekingnyc awards competition. Live now at Www.saucekingnyc.com 

Photo - @bhutguy rocked it out at our recent @foodkarmanyc event. @ribkingnyc 

They won top hot sauce and hot ketchup awards at our 2020 Sauce King NYC. 

2022 awards registration is live at www saucekingnyc.com 
Read about past winners and categories.
Submit your sauces by August 20, 2022.

#saucekingnyc #barbecuesauce #hotsauce
Great recap of last weekend's @ribkingnyc 2022 in Great recap of last weekend's @ribkingnyc 2022 in nycbbq.com, written by bbq chef Sean Keever @boomboombbq

Here is an excerpt of the article. Thanks for shout out , Sean. Looking forward to our next culinary BBQ fest @pigislandnyc
September 10.

Photo by @nycbbq of Sean receiving his @kikuichi.cutlery knife prize for the " smokey Robinson award: best smoked ribs" from judges @erfedida @bacongurubb13

'Having competed in I don’t know how many Kansas City Barbecue Society contests over the past 15 plus years, this was my first time competing at Rib King, and I have to tell you, it will not be the last. Rib King reminds me of the reason many of us got into competitive cooking, not just to compete and win but to bring smiles to people's faces as they taste our food...." - Sean Keever

Big shout outs to rental crew @traifhustlin @nickband1 am, top 3 winning chefs @smokingofmeats @bark_barbecue @bluesmokenyc 

Community partner @friendsoffirefighters 

Coming up next
13th Pig Island NYC,  September 10, at @snugharborccbg 
Www.pigisland.com 

#nycbbq #ribkingnyc #pigislandnyc
Ferry ride to flavor. Back in 2020. We moved our Ferry ride to flavor.

Back in 2020. We moved our annual @ribkingnyc and @pigislandnyc culinary/bbq events to the historic 83 acre @snugharborccbg on #statenislandnyc .

Photo by
Heritage hog farmer , and farm to chef guru Tank Jackson @holycityhog , who was inspired and coined #ferryridetoflavor 

Today is Memorial Day 2022 . Ride the Staten Island ferry across New York harbor, tip your hat to Lady Liberty who has inspired many people around the world since  1886. 

Thanks for joining us , Tank Jackson, once again with your taste of the south- this menu featured: 
@holycityhogs heritage pork sliders. @misspaulashrimp shrimp , @tanksup42 all purpose seasoning.  @lowlandfarms sweet onions, @bronwoodbeef ,
@lococookers. And his NYC crew @david_vitola86 @pete.romano and Denise.

Paired with @rgnywine
North Fork NY wines.

Tank has introduced us to many culinary gems, including @dakotahams aged country hams #Kentucky .

He takes inspiration from the NYC  author of "Pig Perfect"  @peterkaminsky1 , as well as from Francis Mallman- the legend of cooking with salt, wood, and good meat.

#ribkingnyc
#pigislandnyc
#cookingwithfire #nycbbq #walkinginstaten
Everybody's favorite CHEF JESSE JONES IS BRINGING Everybody's favorite
 CHEF JESSE JONES IS BRINGING THE POW!

Chef Jesse Jones (@chef_jes1) has been participating in Food Karma events for YEARS, most recently @brisketkingnyc, 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 @ribkingnyc on May 28th to find out! At @brisketkingnyc 2021, he won the "Unsung Hero" award for his brisket served on his mother's biscuits (YUM) and was the winner of the judges' "Best in Show" award at @pigislandnyc in 2018, so expect the same POW with the ribs he'll be serving up.

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

Community Partner - @friendsoffirefighters
@ribkingnyc is next weekend May 28 at @snugharborc @ribkingnyc is next weekend May 28 at @snugharborccbg 

___
All time favorite rib
photo by @jtaggfoto in our "I Like Pig" recipe e- cookbook , by @rachelwharton ,2015 @iacpculinary book award finalist. 
Recipe by @cathyerway , #charsiupork ribs
___

It's all about the flavor!
We will have 2 Asian restaurants cooking with us.
Chef Fefe of @tasteofsurabaya #indonesia
And
@zabbputawn #Northernthai

Community partner @friendsoffirefighters

All inclusive food and drink tickets at www.Ribkingnyc.com 

Buy the Pig Island NYC recipe e-cookbook at Www.ilikepig.com

Thanks @jmooski52 for reposting this special photo.

#ribkingnyc #ribking #charsiupork 
#ferryridetoflavor #kickoffsummer
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
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