Speaking of the Cookhouse, the NY Times reviewed the joint on Sunday. As usual when it comes to East Coast reviews of bbq, there was a humdinger of a comment that made me wonder where they find these writers. "The brisket is beautifully cooked but, served as it is without broth, its lovely flavor gets lost in the intensity of the smoke and sweet that pervades all the food here." Broth? With your barbecue brisket? This isn't grandma's Sunday brisket served with carrots and potatoes. If you don't know what something is, what gives you the right to pass judgment on it? The writer even concedes in the last graf, "The Cookhouse is not my style," meaning she doesn't know anything about bbq. So I still have no idea if the place is good or not, but I aim to check it out and pay my respects to Mr. Ryder.
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