Light up the charcoal.
Bring up New York City–style barbecue anywhere outside the five boroughs and you’ll likely encounter a lot of eye rolls and dismissive remarks about city types cribbing better-known regional American styles. But Pig Beach and its new cookbook prove that NYC barbecue reflects the diversity of the city . And the restaurant always gives credit where credit is due. Take the rib section of the book: You have St.
Louis cut ribs dressed with two types of mojo,-seasoned ribs with glugs of classic NYC white sauce , and ruby lacquered pork char siu. The book opens with a whole section breaking down the history of barbecue going back to pre-colonial cooking, and includes a thorough description of each U.S. barbecue region.
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