My next-door neighbor’s house caught on fire yesterday. A dryer with an overly full lint trap ignited, and dense smoke began pouring through their house and forcing its way out the windows. Some of the smoke ended up in our home, and naturally, my wife and I freaked out a bit. We quickly got our five-month-old baby and 14-year-old cat out of the house and hoped the fire wouldn’t spread.

Thankfully, multiple fire trucks arrived quickly and put out the small blaze without much hassle. No one was hurt. The smoke in our home swiftly went back out of open windows, sparing us smoke damage. It could have been much, much worse.

*A fire broke out next door to me yesterday. (Photo by Sean Ludwig)*

Incidents like this are when it’s time to step back and think about the important things. It also gives you a chance to prepare if something like this happens in the future.

In barbecue, smoke and fire are transformative agents. They are essential. Without smoke and fire, the fat in the meat will never melt, there will be no smoky flavor, and the bark will have no crunch. It just doesn’t work without the smoke.

The smoke in my home yesterday was also transformative. Now that I’ve had that literal fire drill, I can live and do better. I can try to be more purposeful and use my time more wisely.

*I will continue to cover the national BBQ scene with The Smoke Sheet newsletter and incorporate more NYC coverage there. (Photo by Wai Chan)*

As 2023 is just getting started, this is an opportunity for me to rethink NYC BBQ Weekly and the NYC BBQ project. I still intend to cover what is happening in the BBQ scene in the Tri-State Area. However, this year, I will likely send the newsletter less often. Every other week will be the norm, but sometimes it will be every third week. (If you want a weekly dose of BBQ, please subscribe to my national newsletter The Smoke Sheet and follow NYC BBQ on Instagram, Facebook, and Twitter.)

I hope you’ll stick with me on this barbecue journey. And do get in touch if you’d ever want to write or report for the newsletter to help tell barbecue stories in the Northeast.

Sean Ludwig
Founder, NYC BBQ

EAT ALL ABOUT IT

*Vegan barbecue operation Pure Grit BBQ has opened up a new stall in Barclays Center.*

Here are the top BBQ and related food news stories you need to know about this week:

Pure Grit BBQ, a buzzy vegan barbecue startup in Manhattan, has just opened a new stall in Barclays Center. Vegan barbecue hasn’t taken off in NYC, but it is getting more attention because it pushes the boundaries of the cuisine. Pure Grit is located in the Brooklyn Market section at Barclays, so be sure to stop by if you go to a Nets game or a concert. READ HERE.
PIX11 News profiled Blue Smoke as one of the top places in the city for a BBQ brunch. Pitmaster and chef Bret Lunsford walked the channel through some of the top dishes Blue Smoke serves. Brunch is available Saturday and Sunday until 3 p.m. WATCH HERE.
Michael Strauss, co-owner of Mike’s BBQ and Sidecar Bar & Grill in Philadelphia, wrote about how Philly “chose Illegal Parking Over Its Vibrant Dining Scene” by getting rid of “streeteries.” READ HERE.
An all-you-can-eat Korean barbecue chain restaurant that is open until 4 a.m. has opened near Union Square. READ HERE.

SAY HELLO

If you're not already subscribed to the newsletter, sign up here. You can also follow along on Instagram, Facebook, and Twitter. If you want to write for NYC BBQ Weekly, sponsor the newsletter, or let me know about the best new barbecue you’ve tried, send me an email and let’s talk!Q on Instagram, Facebook, and Twitter.)

I hope you’ll stick with me on this barbecue journey. And do get in touch if you’d ever want to write or report for the newsletter to help tell barbecue stories in the Northeast.

Sean Ludwig
Founder, NYC BBQ

Smoke, Fire, and New Year's Resolutions