Texas BBQ royalty comes to nyc

Regional Dining Discussions New York City
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The lines, they gonna be crazy…From the latest Robert Moss newsletter:

Concrete Jungle Where Dreams Are Made: The same day the New York Times published its three-star review of Barbs B Q, Eater NY got the scoop that Barbs’s owner Chuck Charnichart and Jonny White, formerly of Goldee’s in Fort Worth, are collaborating on a new barbecue restaurant called Kirbee’s in Greepoint, Brooklyn.

White has actually been in New York for about nine months now, after selling his ownership stake in Goldee’s, and his and Charnichart’s new menu will blend favorites from Goldee’s, like salt-and-pepper brisket and smoked turkey, with Barbs B Q’s signature lime zest-accented ribs and green spaghetti.

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Gonna be wicked expensive with limited hours, too. Sounds like another FOMO paradise for NYC. Curious how barbecue experts will feel about them saying that the commercial pits will provide better, more consistent product than the offsets used in Texas…

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Barbecue is already expensive enough where it is. Can you imagine the cost of ferrying truckloads of post oak to New York?

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I can imagine. My old supplier carried post oak. Hill Country is one local restaurant that burns it exclusively. I remember what it cost to run a bbq restaurant and keep up with the COGs.