00:00This Dominican-Texas fusion barbecue joint is taking over New York City.
00:04Let's fill up a tray.
00:06Chef Ruben at Buck Barbecue in Brooklyn slices their slow-smoked Texas brisket in half,
00:11then slices up some fatty brisket, some lean brisket, and his brisket burn ends.
00:17Then he takes out the bone from his slow-cooked pork and breaks that meat apart so easily,
00:22and it's chitarrón time.
00:24Don't forget to order their giant beef rib.
00:30They leave no juices behind, they slice it up, and slam it onto the tray.
00:36Their beautifully glazed pork ribs are an absolute must when you're here,
00:40and so are their smoked longaniza sausage,
00:44packed with Dominican flavors.
00:49They're also serving up this whole-smoked fried chicken,
00:52drizzled with their creamy cilantro sauce,
00:55this sofrito smoked fried chicken sandwich,
00:57and their honey butter cornbread.
01:01Chef finished the tray with pickled veggies and sent us on our way.
01:05Break open that longaniza sausage,
01:09sauce up that juicy brisket,
01:12slide the bone out of their beef rib,
01:14and go to town on that cornbread.
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