BBQ schmo to BBQ pro

Our slash-and-burn backyard griller becomes the pitmaster of his domain

In my last Schmo to Pro mission, I took on the quintessential New York food: pizza. But with Memorial Day here and the smell of charcoal and lighter fluid in the air, I decided to take advantage of the hottest trend in NYC dining and learn a thing or two from a few barbecue pros.

Sure, I’ve thrown my share of brats and steaks on the barbie, but when it comes to hard-earned ‘cue—the $24-per-rib-rack kind—I don’t know much more than your average northern boy. Could three ‘cue masters from Hill Country, bar Q and Fette Sau turn this barbecue schmo into a barbecue pro?

Text by Jeremy Cesarec; photos by Melissa Hom 

Edit: Soon after we published this story, bar Q sadly left this earth. Rest assured, Anita Lo’s bbq tips are still sound.