Normally when you assume of BBQ, you assume of richly sauced, sweet, slathered meats dripping with barbecue sauce. But not this position. Not Fatty ‘Cue – where primarily what’s dripping is fats. Deliciously cured and intensely smoked meat fat…
Meet up with Andrew Pressler, the Chef de Cuisine at the soon-to-launch Fatty ‘Cue in Williamsburg, Brooklyn. He’s showcasing a new thought for delivering high excellent, heritage breed meats on the barbie. Introducing the exceptional spices and flavors from all more than Malaysia and Thailand to the bbq lover’s palettes, a enthusiasm set in movement by the Fatty ‘Cue founders, Executive Chef Zac Pellaccio and BBQ Pitmaster Robbie Richter. These are flavors they’ve appear to master as a result of years of screening and perfecting. A menu complete of new suggestions that they say, “Americans are all set for”.
So, get all set to get your hands greased up on animal lard, since this, my close friends, is their specialty…
Shot & Edited by Storyteller: Liza deGuia
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