The new style of barbecue
Chefs such as Zakary Pelaccio of Fatty ’Cue in New York, Tim Bryes of Smoke in Dallas and Tim Love of Woodshed Smokehouse are putting a new, more elegant face on traditionally smoked meats.
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Fatty ’Cue, which has locations in New York City’s Brooklyn and West Village, pictured, is a trailblazer in the new hybrid cuisine that pairs slow-smoked meat — the foundation of barbecue — with unlikely flavors.
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