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Video: How Your Pork Gets Smoked at Fatty 'Cue
By
John Del Signore
Published Sep 30, 2010
Modified Sep 30, 2010
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By
John Del Signore
Published Sep 30, 2010
Modified Sep 30, 2010
Share
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As anyone who's passed within a five block radius of Williamsburg's Fatty 'Cue can attest, there's a whole lot of smokin' going on over there. The South Sixth Street outpost of Zak Pelaccio's growing Fatty empire specializes in a "mash-up" of spicy Southeast Asian cuisine with the American BBQ tradition natural wood smoke cooking. Just about everything on the menu is smoked at Fatty 'Cue, down to the tomatoes they use for the brunch Bloody Marys.
Pitmaster Robbie Richter (Hill Country) presides over two Ole Hickory smokers, which can smoke approximately 400 pounds of meat at a time. On a recent weekend, we stopped by to document the whole pig smoking process, which takes about 18 hours from prep to plate. It's juicy!
Video by Gregory Stefano, photos by Dan Lurie.
Tagged
fatty cue
pork
smoked pig
video
John Del Signore
Originally from the Albany area, John Del Signore has called NYC home since 1995. In addition to his thousands of meticulously-crafted bespoke blog posts for Gothamist, his writing has also been published in The Awl, Deadspin, The Nervous Breakdown, and performed at The Brick Theater in Brooklyn.
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Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
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