(disappointed) a few years back when I signed up to go to a barbecue
dinner in Paris and I was super-excited to attend. But instead of being
served platters of long-cooked meat, I found myself being handed
a plate of a piece of beef cooked on a regular grill: I’d
forgotten that the word “barbecue” in Europe usually means “grilled.”
(Shhhh. Don’t tell the people from Texas or Kansas City.)
there are real barbecues in Paris, including The Beast
and a few otherplaces.
And there is even an Association
Française de Barbecue that celebrates the “low and slow” style
of meat cooking that we know as barbecue, American-style, apparently
enjoyed by an alliance of the two cultures.
in America celebrate their own style of barbecue, but since Queens,
New York, is one of the most vivid examples of diversity
and culinary multiculturalism anywhere, it seems right that there’s a
pretty great barbecue in the mix, just a short subway or cab ride across
(or under) the river from Manhattan.
time I took my French other-half there, he was mesmerized by the tender
meat – slow cooked ribs, burnt ends,
and, in a nod to the city, pastrami. He insisted on going back this week
and like the previous time, he (and I) were once again delighted by the
especially crispy, and too-good-to-share, French fries, along with just
about everything else on the chalkboard menu.