Celebrate Pig Day...Try Brisket

March 1st is National Pig Day. While we at 3BROS BBQ celebrate the glorious pig 365 days a year, by serving the finest pulled pork and smoked bacon in NYC, we invite our customers to try the other fine BBQ meats on this particular day. How about some chopped brisket or pulled chicken. Both are smoked in house and delicious. So give the almighty pig a reprieve for just one day. There are 364 other days to enjoy it!

BBQ During Lent?

Well kind of...3BROS BBQ may not be the first place you may think of for fish on Fridays during lent, but in fact its a great place to find some lent friendly, southern inspired dishes. Available at the Queens BBQ location during Lent and all year long are menu favorites like The Crabby Amy, a whopping crab cake Po' Boy sandwich. Other Po' Boys like fried shrimp and southern fried fish are additional options.

Crab Bisque, Shrimp & Corn Chowder, Seafood Gumbo, and Clam Chowder are some of the lent friendly soups that you can find on Fridays at Three Brothers, all home made. And who could forget the humble tuna fish sandwich...well at 3BROS BBQ in Bayside, its anything but humble, this New York BBQ spot makes the best around.

King of Queens...BBQ

Three Brothers have been know for high quality butcher products and restaurant quality dry aged steaks for years. The Queens location has now become quite a destination for bbq. Queens BBQ is hard to come by, there aren't many shops that offer real barbeque. The fact that 3Bros smoke their own cuts of pork, beef and chicken sets them apart from other restaurants in Queens who offer ribs, pulled pork or bbq brisket.

Laissez les Le Bon Temps Rouler!

LET THE GOOD TIMES ROLL! Congratulations to the New Orleans Saints for winning their first Super Bowl. We know that Mardi Gras is going to be more exciting than ever. Trust me when I tell you that the three brothers of 3BROS BBQ wish that they were going down there to party with ya'll. But someone has to make the best BBQ in Queens for all the Mardi Gras parties that will be jamming up here. In addition to the real smoked BBQ, look out for Jambalaya, Crawfish and Gumbo at 3BROS over the next two weeks!

Superbowl Catering

The Superbowl has always been a holiday for me, in many ways ranking just below Christmas Eve in the pantheon of food festivals (sorry Thanksgiving Turkey lovers.) Who could beat the combination of football, friends, and of course FOOD. After so many years of six foot heros, we started experimenting with alternatives a few years back. Catering from a variety of restaurants, barbequing our own tailgate party (yes in the cold,) having our moms cook Sunday dinner , and of course, getting some ribs and chicken one year. This year Ill probably be banging out orders at 3BROS BBQ for most of the day, but when game time comes, I hope to have a rib in my mouth and a beer in my hand ;)

Salt And Pepper Steaks

A thought about steaks...At the root of 3BROS BBQ is Three Brothers Butcher, the original foundation of the store and the reason we smoke such high quality meat. Whenever I talk about the butcher end of our little shop and our dry aged beef the question I get asked most frequently is "How do I cook a steak like that?" This question is usually followed by the one that makes butchers around the world cringe "What's the best steak sauce?" I'll answer the less complicated of the two first...no steak sauce is the best steak sauce. Then I will proceed to describe how to cook a steak properly, the byproduct of which is a sauce of extraordinary magnitude.

Here is how I cook a dry aged porterhouse, or ribeye when I treat myself from Three Brothers. First off, its got to be at least an inch and a half thick, preferably two. Begin heating a 10-12 inch cast iron skillet on medium high heat. Pre heat your oven to 400 degrees. Pat dry the steak using paper towels. Rub kosher salt and butcher grain black pepper on both sides (enough so you can see the spice, but don't make it a powdered donut).

Pour a little olive oil in the pan and swirl around to coat the bottom. Place the ribeye or porterhouse on the pan, searing it on one side for 3 minutes. Turn over and sear another minute. Take pan and put in 400 degree oven for 8-10 minutes, depending on the oven and the desired doneness. Take pan out, remove steak form the pan and set on a cooling rack to rest.

At this point you have a dry aged steak seasoned with only salt and pepper, and its better than anything you can imagine.

For the sauce, take the pan, pour off excess oil, return to heat. Add one tablespoon olive oil into pan, add a half cup chopped onions, one clove chopped garlic, and perhaps some mushrooms. Saute until onions are translucent. De glaze pan with your choice of red wine or a dark liquor (I've used whiskey, rum, scotch, tequila etc) scraping up all the bits from the bottom of the pan. Add a bit of stock (if you have it) or even a half cup of water (if you don't have stock) and reduce by 1/2. Swirl in a pat of butter to thicken. Pour over the steak.

BBQ Ribs in Queens, NY

Barbeque in Queens is hard to find. Most of the barbeque restaurants in queens happen to be the Korean BBQ variety, my favorite of which happens to be Dae Dong on Northern Blvd in Bayside. But as for BBQ of the southern variety, and particularly to find smoked ribs, you have to take a turn off of Northern, onto Bell Boulevard. There you'll find smoked baby back ribs at 3BROS BBQ that are so big and meaty you would swear they were St Louis style.

By the way, as for Korean BBQ, I am willing to explore more spots, so recommendations are welcome!

Here Wingy Wingy

Just read that KFC has a new grilled fiery wing product. I know I am partial, but I think Ill stick to the wings at 3BROS BBQ, every so often they have a plate of smoked chicken wings that are to die for. The hickory really adds an element of flavor that is more inhaled than tasted. Allot of fuss about wings, but with the superbowl coming up, its on my mind.

New York Barbeque...Yes

So the question is, can you find good barbeque in New York. The question should be, can you find REAL BBQ in New York. Sure there are plenty of places where you can find ribs and even a pulled pork sandwich. But is it rubbed and smoked over wood for hours or is it simply cooked and slathered in sweet sticky bbq sauce. Chances are its the latter, and its a food service or chain restaurant.

Real BBQ in New York can be found in the small shops, sometimes an old butcher shop that smokes their butcher items on the side. The items should be unique, with a flavor that reflects the pitmaster's personality. And bbq is not just ribs...its pork, chicken, brisket, sausage, and of course bacon.

Also, you may have to venture out of Manhattan. Queens is a great place to find BBQ. Bayside, Queens is the home of 3BROS BBQ, and it can go toe to toe with any other borough when it comes to smoked meats.