Texas Monthly takes Stanley's Famous Pit Barbecue to ... New Yor - KLTV.com-Tyler, Longview, Jacksonville, Texas | ETX News

Texas Monthly takes Stanley's Famous Pit Barbecue to ... New York City?

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Nick Pencis shows off Stanley's barbecue pork baby back ribs. (Source: Ben Jay/Serious Eats) Nick Pencis shows off Stanley's barbecue pork baby back ribs. (Source: Ben Jay/Serious Eats)
(KLTV) - In February, Texas Monthly magazine made a list of the best barbecue sandwiches in Texas, and at the very top of the list was East Texas' own Stanley's Famous Pit Barbecue.

Stanley's has several sandwiches that we think would qualify for awards, but Texas Monthly chose The Mother Clucker for their list. Made up of a smoked chicken thigh filet, spicy BBQ mayo, cheddar cheese, topped with an over easy fried egg and served on toasted jalapeno cheese sourdough, the messy concoction is over-the-top savory decadence. You can even upgrade it with house-made guacamole or candied bacon...and why wouldn't you?

Apparently Texas Monthly liked Stanley's so much that they obliged when owner Nick Pencis suggested a barbecue pop-up in New York, even bringing in two other Texas pitmasters, Wayne Mueller of Louie Mueller in Taylor, and Kent Black of Black's Barbecue in Lockhart, to create a a pop-up barbecue in Brooklyn.

The pop-up is simply a guest chef (or three, in this case) taking over or setting up a kitchen in another restaurant, home, or even street food cart, and preparing their own style of food for a night. In this case, the pitmasters were the guests, and the location was Hill Country Barbecue Market on Adams Street in downtown Brooklyn.

According to popular food site, SeriousEats.com, Texas Monthly's barbecue editor Daniel Vaughn and Marketing Services Director LeighAnn Bakunas organized the pop-up, which included a panel discussion with all three pitmasters about their approach to creating their own style of barbecued meat, as well as sampling Stanley's pork baby back ribs and offerings from Mueller and Black, as well.  The images from the event are positively droolworthy.

Mueller says the skill of barbecuing in Texas began out of necessity. According to some sources, barbecuing began 10,000 years ago with the Caddo Indians as a way to prepare and preserve meat.

"It was all about spoilage. Here, it's an artisan approach: it's about taking an art form of cooking that traditionally has been left to backyards and amateur enthusiasts, and now making a career out of that, but putting a special passion, putting a special stamp, putting a love into it that I think surpasses what you might find on your patio or your backyard," Mueller told SeriousEats.

Well said, Mr. Mueller. We Texans have known for many years that barbecue is an important of one's culinary life. We're glad that Texans are representing it well and sharing the love with our friends in  New York, as well.

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