THM

Oh Yeah! We're set for beer....worry not....This year, I'll personally swim under the Triborough into Queens to get more if we run out, promise. - THM

After all the hullabaloo about staying in the old thread or starting a new one for this year....I go and start a new thread -- sorry Wilf. But I wanted to do this as quickly and visibly as possible, cuz.... Dear Mouthfulteers – BBQ NYC is open for business and just like last year, as a thanks for being such awesome supporters, we’re giving you MF’ers a day or so head start to visit bbq-nyc.com to get your donations in before the rest of the bajillions. You'll find the Paypal donation link in the TiX section after all the fine print, an updated FaQ section to answer all yer frackin faq'

I'm actually a huge fan of Southside's food, less so of Meyers', although Meyers' sausage is superb (and an item on the BBQ NYC menu!)...BBQ NYC World Headquarters has an annex in Elgin, so I'm there quite frequently and I'd have to say you definitely caught SS on an off day. Their brisket is usually fatty, just smoky enough (still beefy though, too), thick and meaty and as juicy as The ATX is hot. Try their mutton next time (or, hell, you're local -- let's just roadtrip out there together!) And unfortunately, next time, skip the sides -- so few Centex joints have decent sides -- just not

mmmm, brownies..... All the info about tickets etc is on the tickets page, it's a lot of copy to slog thru, but it's highly informative, and hopefully contains just enough of my trademark zing to be a decent read -- but I'll just say in this space that all donations have been recorded and when attendees arrive, they should report to the check in table to receive their meal ticket -- no paypal receipt necessary -- we're going to send out the BIG INFO EMAIL in a week or so..... Stay tuned, y'all..... - THM

Omni, I know you'll be dancing in the food line anyway, so we'll give you the special prize for winning your own personal salsa contest: a BIG BOTTOMLESS PLATE OF BRISKET, HOG, (thoroughly cooked) CHICKEN ETC ETC ETC ETC...... - THM PS -- to sign up to bring your dessert / salsa and check out the salsa-gories, go to the site (www.bbq-nyc.com) and find the link to the form on the front page....

The sausages in '03 and '04 were the S&W brats -- we got great deals on those babies from George, a bigwig over there -- and they were goooood..... But this year's Hot Links (beef and pork) are a new tradition in honor of the land owned by Cuemaster and Wife of Cuemaster which happens to be in the very town of Elgin, where sausage grows on trees.... Southside Market, the first thing you see when you drive east on 290 into Elgin from Austin, appeared at the Big Apple Block Party this year.....the sausages we're getting this year are from Meyer's, just down 290 a ways on the other si

What up MF’ers! So sorry to be incommunicado about this year’s event til now, but to make up for it, BBQ NYC wants to give Mouthfuls members a head-start to sign up and donate, before we notify the general mailing list. Surprise! This gesture is intended to thank the core MF’ers who’ve given us props in years past and emboldened us to make BBQ NYC bigger and better every year. Please check out the new & improved bbq-nyc.com, to fill out the optional sign up form and to make your donations – the site will then be available for public viewing Tuesday mornin’, after wh

Only tried Apizz once, but we both thought it was poor. The pizza was worse than Otto's of the early days--of course maybe Apizz's pizza has improved. What about Col Legno or I Coppi (the battle axe of a chef, Jenkins, has moved on twice from the latter, now left the city, I believe)? Chef Jenkins (taught me much much much in way too short a time) left 50 Carmine a few months ago, and according to a brochure handed to me at 50C in January is now in Italy conducting cooking seminars/classes/camps/retreats/etc this summer along with her mother, Italian Culinary Empresariatrix Nancy Harm

If we can dinner hop Sripraphai, I.O. and China 46 all in one evening, I'll fly up for the night as long as Omni doesn't drive..... (or she can, if y'all can swing by Islip first to pick me up....) Man, I wish.....no car has that much gas....wah! - THM

Vol'ed for the Austin Farmer's Market booth, passing out info fliers -- didn't get a chance to sample much except a few NXNW brews (no wine tasting for me, I was 'workin'...) and my basic impression was at the end of Day 2, under the tent, hordes of wine-soused Texans can create quite the stuffy swelter.....cool to stroll over to the stage and catch a few stray chords of the Gourds but I missed all the fooferaw lessons, signings, demos, etc.....Maybe because it was winding down, the lustre lacked a little, but I wasn't especially impressed with the food offerings, save for some pretty wicked g

THM, Big Island Barbecue and the rest of the BBQ NYC Team just wanna give a big old thanks-a-mil for the generous shout out y'all gave for BBQ NYC's status among yer fave meals of 2004....(the next eight pages of philosophical diatribe aside.....) It truly warms the cockles -- if you know what i mean -- to be remembered fondly as such and to be considered among the ranks of NYC's finest.... Let's hope 2005 warms more cockles, among other things and that when we see you next summer it'll be all about more meat, more sides, more peeps, more dogfish head, more everything.... Happy New

Hey all....thought I'd drop in with the following item - a bit of disclosure, I've been working on Chef Sanchez's website (slowly but surely...) as well as that of Paladar's....but I think he's a damn creative chef when it gets down to it and the price is a steal for what I'm presuming is going to be a pretty full tilt meal..... Announcing Paladar Restaurant’s ‘Degustación de Otoño’ Join us for a 5-Course Tasting Menu celebrating the flavors of fall. Enjoy each course with some of Chef Aaron Sanchez’s favorite South American and Spanish selections courtesy of Omni Wines.

I didn't see the thread on Chowhound, so maybe I'm rehashing, but how can a place that has Texas in the name sauce their cue? Just sounds like poseurs taking advantage of the chasm in NYC cue offerings....Oh well. I will rush out and miss it. Oops, I just violated BBQ NYC's mission statement. THM

I'll be there - helpin bobby and big island bbq out behind the scenes.....Can't get enough good cue this summer, that's for sure.... THM

Sorry to those attendees who haven't received their info emails - let me know at cuemaster@bbq-nyc.com and I will resend - tonight I will also update the site to tell people to contact me if they haven't seen the email yet. Make sure you check all your email accounts, as you might have furnished the mailing list or paypal with a secondary or tertiary address that you don't check often. Thanks for yer all's patience.....see you soon!!!! - thm AKA cuemaster AKA travis