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Hindsight Barbecue Wants to Put Connecticut on the ‘Que Road Trip Map

Less than a year after opening, Hindsight Barbecue from Waterbury, CT wowed the crowds at Rib King with their maple bacon baby back ribs, taking home second place overall at the competition. We talked with owner and pitmaster Jeff Schmidt about opening during the pandemic, his non-traditional approach to barbecue and what you can expect from Hindsight in the future. If you’re in the neighborhood, Hindsight is open for dine in and takeout. You can also support them by purchasing merchandise here. As told to Sarah Strong, this interview has been edited and condensed for clarity.

Food Karma: When did Hindsight open?

Jeff Schmidt: Our grand opening was October 15, 2020 at the height of Covid. We had opened a couple soft weekends before that, unannounced, just to get everything going. We had our big opening, and then we were open Thursday through Sunday for a while. Everything was pretty much takeout only at that moment. Then it slowly started relieving a little bit. We did a lot of catering and a lot of holiday orders.

As soon as the new year came around and vaccines and everything started opening up, we extended our hours a bit. We’re still only Wednesday through Sunday, so we’re still not open on Mondays and Tuesdays, but that’s more of a staffing issue. We get here every day in the wee hours of the night or morning, whichever one you want to call it, we cook as much as we can, we open and stay until sold out. We have to go to bed so we can get up and do it again the next day.

FK: What were you doing before this?

JS: I do come from a long lineage of restaurant people. My mother owns two restaurants in Connecticut. One is in Litchfield, and I managed that for her. I never was a chef before barbecue, but I did curate some menus and I’ve always sort of been a foodie. I tell everyone that covid was a blessing and a curse because obviously it shuttered my family’s other restaurants just like everybody else, but they survived. They did the same thing everyone did with takeout. But it also gave us a lot more free time, or myself mainly.

I’ve always been sort of a backyard smoker and worked my way up over the years from my first brisket to trying things and tinkering with it and trying different styles of cookers. Before covid I was already starting to do a lot of catering. I had bought a somewhat larger smoker and I was doing it at my mom’s restaurant a little, like one day a week during football season.

My family is originally from Waterbury. There’s this place that was called Model’s Hangout, this dirty old bar that used to be a diner. It came for sale, and I think it was one of those things, nobody knew how long the pandemic was going to last. Who’s going to buy a restaurant right now in the middle of a pandemic? I came into this with pretty much no capital, just whatever I had in my bank at the time because obviously no bank is going to loan you any money during that time to open a restaurant.

It was a big risk, but we all agreed it could be a high reward. If the pandemic goes away and we’re already here and established, once the gates open up we can go nuts. I feel like this place wouldn’t have been available or I wouldn’t have been able to afford it or some sort of combination if covid didn’t exist. I feel like my free time away from the restaurants, a little bit focusing more on barbecue kind of just opened my eyes to realize that if I’m going to be smoking 14 hour briskets on the regular, I can’t really do another job. I had to go all in, so I made that big leap and decided to give it a shot.

This whole Hindsight Barbecue project really began as a pop up. A lot of my friends in Connecticut are brewers. I’m a big craft beer guy myself, I always have been from back at the other places. I curated a big craft beer list. It’s another passion of mine, craft beer, and the whole concept and art and everything behind that. I feel like craft beer and craft food, especially craft barbecue, go so well together. We would say, we think our food is pretty good, good enough to serve at your brewery, what do you think?

It’s grown over the years, now we’re really established and have a restaurant and a bunch of big cookers, but we still do pop ups, especially during the summer, almost every week. It’s a lot of fun, and I feel like that’s really the core of what Hindsight Barbecue is about: having that cooker out in the parking lot with the tent over it. A lot of people get confused and ask why we don’t have a food truck. We don’t need a food truck, the food truck is our trailer. We’re out in the open, we’re interacting with people, and I think people get to see how hard we work. They get to smell the good smells of barbecue as they walk by or walk into the brewery and see us playing some music and having some fun and think, “We’ve got to go see what these guys are doing.”

FK: Where have you been holding pop ups?

JS: We do mostly breweries in Connecticut. We have some other projects in the work that are actually not brewery related. We have a connection with a local farm that’s a big wedding venue up in Litchfield County about 15 miles away from here. It’s that more rural, less urban and obviously we can tow our big smokers anywhere. We’re thinking about doing a big Friday night barbecue there in the fall. 

We love entertaining all different types of projects, whether it’s brewing a collaboration beer or pulling up at a brewery. Here at the restaurant we serve a ton of local craft beers. We have what we call the wall of beers. It’s counter service here. Our whole team works together, whether you’re somebody helping in the pit, somebody on the cutting block, making sandwiches or french fries or you’re serving somebody beer, everybody works together, everyone makes above minimum wage and every single person pools tips. There’s no real bartender, there’s no real server, the people in the back sometimes bring the food to your table.

I say we’re hybrid because you order at the counter but then we want to bring the food to you. You come and place your order and we give you the spiel and you can check out our specials or check out our wall of beer across the entire bar, which used to be a bar and is now just a counter. There’s a million different craft cans or cocktails or whatever you want. Then you go find a picnic table or sit at one of the hightops outside or inside, and when your food’s ready, we find you. 

It’s cool that people bring their dogs or bring their kids and they go outside and play corn hole. We’re trying to have that backyard barbecue feel every day, five days a week that we’re here. Whether it’s a Thursday afternoon or a Saturday night, it doesn’t matter, it’s the same feel. We’re not fast food by any means, we’re low and slow cooking, but we really pride ourselves in trying to get the food out. We really don’t want you to wait. We want you to come in, go through the line, place your order and then go sit down and before you know it, and sometimes before you even get your beer, we’re bringing the platter out for you.

FK: When you got into barbecue, did you do a lot of research? Your menu seems to have a lot of influences on it.

JS: We’re very non-traditional. I like to get every single person involved. We have someone who is originally from Jamaica. He’s all about bringing his family recipes. He makes Jamaican jerk half chickens and wings and he just loves the fact that we have a giant smoker. We’ve had other people from all around the globe, whether it’s Puerto
Rico or Ecuador or Guatemala. Everybody who comes in here and wants to try their hand on the smoker, we’ll teach them what they want to do.

As far as styles of barbecue, before covid I went down to Texas. Leroy and Lewis, which is a pretty well known barbecue place, had a new school barbecue university. It was a whole five day course. I got to meet lots of people from all over the country. You had to apply and get accepted to be able to go there. I know they tried to have another one, but covid shut it down and then they started doing a Patreon instead. It was a lot of fun, and I certainly learned a lot.

Before that, I had gone to Georgia and taken a class with my dad. My dad is not a grill master by any means, but I’ve always had barbecue chickens and ribs made on a charcoal grill growing up at his house. I feel like that’s where everyone really gets it from. Whether you’re culinary focused or not, I feel like there’s always this family oriented feel of barbecue. If you think about what real, American cuisine is, I’m not sure anything is more American than barbecue. Everyone barbecues all over the world. Barbecue just means cooked with fire, so it could be anything.

We have Texas style offset smokers, so we do most of our cooking on that, but we also have a cinder block pit with a burn barrel behind it so we do North Carolina style whole hog on occasion or if somebody requests it or we just want to do it. I like the concept Leroy and Lewis introduced, sort of that “new school barbecue.” What they’re trying to say is that the art of barbecue can be as simple as you want it or as complicated as you want it. I think that’s really the American palate now, just blending elements from different cuisines.

We’re doing our smoker thing but we’re going to put a twist on it or mix it in with some comfort food or some other dish that people might know. I think that whole smoked effect, whether it’s chicken, beef, ribs or veggies, is the best. I love our smoked cauliflower. We always try to do something funky and different. The menu is always evolving here. We have daily specials, and they really are special, it’s not just trying to get rid of stuff because we sell out pretty much every night

We’re running maple bacon baby back ribs, which is actually what we did at Rib King. I thought the reaction was cool because that’s obviously non-traditional to smoke a baby back rib. We take pride in our house barbecue sauce, which is what’s on it first, but then we also toss a little maple aioli with some crumbled bacon bits on there. We cook the bacon fresh, I put it on the flattop down at Rib King, so it’s not dried up bacon bits that you can get at a grocery store, they’ve got crackling to them, they’re the real deal. When you take that bite, you get the sweetness from the maple aioli and then the nice juicy part from the rib mixed with the crack from the bacon. It’s that culinary aspect that we try to get, where we think about what the end product is going to be and kind of blend whatever elements we want and have fun with it.

At the end of the day, if it’s not fun, we don’t really want to do it. Food should be fun. Life’s short is kind of our whole thing. We have an outdoor bar here and on nice days people get to sit out on the patio. We have a slushy machine. We call it the “Moonshine Shack” now because we partnered with Ole Smoky Moonshine. Moonshine and barbecue go hand in hand. There’s really nothing like that in Connecticut or New England in general. 

FK: How do you feel about being in a place not usually associated with barbecue?

JS: Honestly, I think in today’s day and age with social media people have easy access if they all the sudden somehow get turned on to barbecue. You could dive into it as deeply as you want almost as quickly as you want. It depends on how passionate you are about it. I don’t think it necessarily matters if you’re from Texas or the Carolinas, obviously it’s more appreciated or more ingrained down there, but I almost think it’s more of an opportunity. There definitely seems to be a growing popularity, whether it be in backyard cooking or in general with barbecue and the experience that it brings.

It definitely comes with its challenges being from Connecticut or New England when it comes to the traditional style stuff we sometimes do. Sometimes people are a little confused and order brisket medium well. We have to explain to them that it’s not a steak. It’s just stuff that you kind of laugh off and try to educate them and they can make up their own opinion on whether they like it or not.

We know that the hours and time and everything we put into it. We know that we are putting out the best possible product we can. We don’t ever buy choice meats, we only use prime. What we put in our smokers and on your plate is something that we know is what it should be. For every one time somebody is confused about our situation, there’s probably 50 times that people have sought us out or are barbecue geeks. 

I feel like every day there is a huge group of people who have been here for the first time, which is what is really exciting because I feel like there’s so much potential for more people to get exposed to it. It’s not like we’re only feeding the local Waterbury crowd. We’ve actually had a lot of people come up from the city since Rib King. People aren’t afraid to travel. One group has come up several times, and they own a Brazilian barbecue place in Manhattan.

If you’re really into barbecue and you devote your life to it in the sense that you make it your career, I feel like once you’re all in you could reach out and call any single person in the country and they totally get it. They’re always about collaborations, they’re always about supporting each other or giving each other different ideas. It’s pretty cool community once you really dive into 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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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

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