Sunday, 19 July 2015

BBQ Collective visits Hill Country Barbecue, NYC

Hill Country Barbecue Market, New York City
Hill Country Barbecue Market, New York City
When The BBQ Collective decided to partner with Ossett Brewery and launch our residency at The Hop in Sheffield, the first call I made was to our old buddy Marc Glosserman, founder of Hill Country Barbecue in New York City (NYC). When I first met Marc in 2002, he was already dreaming up his plans to open NYC’s first real Texas BBQ market, and, like Texas itself, he thought BIG: a 10,000 square foot homage to the food of his motherland: beef brisket, pork ribs, spicy sausages and homemade pies.


The call with Marc started with discussions of business plans, partnership models and funding strategies, then quickly veered to discussions of wood, fire, smoke and meat. When I told Marc that we too were using Ole Hickory pits, I asked if I could come to NYC and see it in action. Not only did he agree, he hooked me up with his Head Pitmaster, Charles Grund Jr. who invited me to come spend a few days in their kitchens and see the pits in action.

I got more than see the pits in action – I was IN the pits!  Stoking fires, rubbing ribs, slathering BBQ chickens and gently fondling the most beautiful briskets I had ever laid my eyes on. I could not believe my luck! Their expert team ran me ragged for two days hauling case after case after case of meat up stairs, rubbing 100’s of chicken wings at a time and inhaling more smoke in two days than The Marlboro Man did in a month. I emerged each day drenched in sweat, heaving of the smell of smouldering post oak and smiling ear to ear.

Hill Country Barbecue Market smoker
Hill Country Barbecue Market smoker
I really came away from those two days with a real appreciation of the skill and challenge required to deliver such a high quality product at such a grand scale: how the pits are running 24/7, the challenges of staggering your meat on the smokers to coincide with resting times and the service window, keeping that fire going at just the right temperature range and, most importantly, to know when brisket is really ready to come off the cooker – “brisket is done when it’s done”.

The entire Hill Country team are a class act and deliver amazing food on a massive scale. For those traveling to NYC or Washington D.C., drop in for some world class Texas barbecue.

Hill Country Barbecue Market
Multiple Locations

3 comments:

  1. The executive chef here was a genuinely nice person and never made us feel like we were just "business" for him. He was extremely competent and organized. Because of the natural beauty of the place, our best halloween party nyc was able to get away with very minimal decorations.

    ReplyDelete
  2. Many purists prefer to grill their steaks and ribs over pure hickory wood, sometimes adding a bit of maple, pecan, cherry or apple for flavor. Mesquite is always a popular choice for barbecue enthusiasts as well, especially for Labor Day picnics and backyard barbecues.Char-Griller 2-2424 Review

    ReplyDelete
  3. I'm impressed, I must say. Very rarely do I come across a blog thats both informative and entertaining, and let me tell you, you ve hit the nail on the head. Your blog is important.. https://www.evernote.com/shard/s349/sh/6743df6e-7a8a-4b9a-b57c-76363b32f152/b888840414c07cc3eba022c8aa4890e3

    ReplyDelete