BBQ technique, life in the Catskills, and what happens behind the smoke.
St. Louis ribs and baby back ribs come from the same hog but cook completely differently. Chef Andrew Tobin breaks down the cut, the cook time, and why Lil' Piece serves St. Louis exclusively.
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A whole hog roast is a showpiece event. Here's what goes into it, how long it takes, how many people it feeds, and when it makes sense to book one.
Read more →Burnt ends are the caramelized, twice-smoked cubes cut from the fatty point of a brisket. Here's why they're the hardest thing in BBQ to make well — and why most places don't bother.
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How a Culinary Institute of America graduate ended up running a weekend-only BBQ spot at a golf resort in Greene County — and why that turned out to be exactly right.
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Planning a corporate event in the Hudson Valley? Here's what BBQ catering actually looks like — logistics, food, and why it works better than a plated dinner for most groups.
Read more →Brisket is the hardest thing in BBQ to get right. Here's how Chef Andrew Tobin breaks down the cut, the cook, and what makes a proper brisket worth ordering.
Read more →Greene County in the Catskills is one of the most underrated weekend destinations in New York. Here's what to do — and where to eat when you get hungry.
Read more →BBQ wedding catering in the Hudson Valley done right. What to ask your caterer, how to plan for 50 to 300 guests, and what makes a Catskills BBQ wedding work.
Read more →Not all smoke is the same. The wood you choose shapes the flavor of everything on the plate. Here's how we think about it at Lil' Piece.
Read more →Opening a BBQ restaurant only five days a week sounds like leaving money on the table. Here's why it's actually the only way to do it right.
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