beer can chicken,beef rib,dirty rice,mashed potatoes,cornbread in bag,collard greens jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-33-238′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});This is another Chef Michael Symon “The Best Thing I Ever Ate”specialty,but this time it’s BBQ! Daisy May’s BBQ in NYC was featured in the BBQ episode that aired last week and,in our newfound TBTIEA tradition,we went there the following day. The dish that Chef Symon raved about was the Oklahoma Jumbo Beef Rib:a Flintstonian,brontosaurus-sized,beautifully charred,juicy and delicious hunk of meat. Other dishes we tried were the Beef Brisket,which was cooked perfectly but unimpressive as it was served in a tiny little tupperware container (why they serve it in that,who knows). The Beer can Chicken was excellent,tasty,tender,crispy-skinned,and one of the best bbq chicken dishes I’ve ever had. For the sides,the mashed potatoes were great;the cajun dirty rice was surprisingly good;collard greens were only okay;cornbread was small but yummy. If you go,you must try the Sweet Tea –served in an old-fashioned Mason jar,it’s super sweet and spiked with mint leaves to give it a slightly more refreshing smell and taste. Polished wooden picnic benches for self-serve seating add to the BBQ-style atmosphre. If I had to compare Daisy May’s to my all-time favorite Virgils BBQ,it most definitely beats Virgils at wet-basted q,but Virgil’s is still my fav for slow n’smoked q.
