A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life.
Besides Barbeque: NYC's other smoking traditions.
Sofrito Lovers,
If you love smoked, well seasoned, and downright delicious food, then read Robert Sietsema's newest article on NYC's smoking traditions on Eater.com.
The never-ending diversity of culinary traditions and cooking styles in NYC is truly staggering! The article below lists an incredible array of non-American cuisines, whose smoking traditions are truly delicious. Not all smoked foods have to be drenched in BBQ sauce! Go out there and try them all!
After reading the article, run, don't walk, to the closest restaurant on the list and get your grub on! Go taste for yourself! ¡Buen Provecho!
Besides Barbecue: NYC’s Other Smoking Traditions
Critic Robert Sietsema takes a look at the city's non-barbecue smoked dishes
by Robert Sietsema, June 15, 2016
Photos by Robert Sietsema
In the days before barbecue became ubiquitous in New York City, ‘cue lovers had to content themselves with other international traditions of smoking meat, poultry, and fish. Aficionados quickly discovered that many of these culinary practices — coming from such widespread places as Jamaica, Brazil, India, Central Asia, and China — were every bit as satisfying as American barbecue. Here are some examples, with favorite places to get them:
Sichuan Tea-Smoked Duck — Tea-smoked duck is a complicated Sichuan recipe that progressively sees the waterfowl marinated in a solution that usually contains wine, camphor, garlic, ginger, and other flavors, patted dry, smoked over tea leaves and stems in a covered wok, then further steamed and fried. Though the smoking only takes 15 or so minutes, the bird tastes miraculously smoky. Grain House, 249-11 Northern Blvd, Queens, (718) 229-8788
