BBQ | Pinky Finger Up

New York Taste

Posted on December 10, 2016 by Nate Mack

To all my Pinkyfingerup viewers. I would like to take the time to apologize for not updating the site.The last couple of months has been kind of tough on me. Lost that flavor to my life , spice to my days, the taste of food was not the same anymore. With a little time and a few opportunities near I’m starting to get my mojo back. Yes, the mack is back. 2017 should be a great year with more updates on Pinkyfingerup IG page as well as here.

In early November I had the pleasure to attend the New York Taste thrown by New York Magazine. As always, it was a night to remember. Signature dishes were on display by Brooklyn’s darling Olmstead and French favorite Le Coucou. Check out some of the bites that was devoured. Don’t forget, if you see something you like make reservations ASAP. PINKYFINGERUP

Chicken Bouillon wish Radishes and Fine Herbs

Thai Chicken Sausage Espelette Aioli

Autumn Squash Risotto, Sage Brown Butter, Aged Balsamic

Vanilla Semifreddo with Mngo, Passionfruit and Coconut Sorbet

Mont- Blanc: Chestnut Whiskey and Chantilly

Peanut Butter and Concord Grape Doughnut

Bresaola Bue Cheese Pears Spiced Walnuts

Beet Ravioli with Honey CrIsp Apple Mignonette

Grilled Leeks with Toasted Almonds, Anchovy, Egg Bottarga, Mustard Vinaigrette

Nikkei Ceviche Torched Wild Salmon Choclo Yuzu Leche De Tigre

Carrots Smoked Ricotta Pumpkin Seed Radish Carrot Top Salsa

Venison Tartare with Oysters, sour turnips

Saam with Spicy Pork, Leek Salad with Cilantro and Sesame Dressing

Pacific Hamachi Crudo with Kohlrabi, Passion Fruit Kiwi Shiso

Revuelto: Soft Scramble Egg, Uni, Piperade

Buttifarra with Mustard Seeds, Pickled Pumpkins and Apples

Saikyo Miso Brioche with Waygu Tatar and Salsify Chips

Ossobuco Braised Beef, Seared Saffron Risotto,Bone Marrow Sauce

Bouillon de lapin with Foie Gras et Herbes

Cacio de Pepe Cannoli

Carrot Crepe with Littleneck Clams and Sunflowers

All Star BBQ

Posted on September 22, 2016 by Nate Mack

Kudos!!!! To the Taste Talks Booklyn Expo. Had an exceptional time as always. Of course one of the highlights was the All Star BBQ. The great thing about this event is the mash up of chefs, artists and personalities. Check out some of the goodness. Pinky

Roast Pork Skewered & Grilled with Aberlour-cured Pineapple, Onion, Cherry Tomato, Coconut Rice and served with Pineapple Sherbet

Grilled Pizza with Pulled Pork , Creamy Ranch Slaw, Pickles and Crispy Onions

Double Cheeseburger with Ground Beef Patty, Smoked Brisket, Smoked Pub Cheese, Slaw on Potato Roll

Grilled Dry Rubbed Pork Hearts, Fry Bread, Sweet Corn Chow Chow, Lebne and Cascabel Sauce

Spicy Korean Pulled Pork Ssamer Roll with Pickled Moo Radish

Organic Free Range Chicken Thigh with Yuzu Kosho, Peach Gastrique, Apricot, Onion ,Romaine Kewpie Mayo and Potato Roll

12 hour Baby Back Ribs, with Soy Vay Veri Veri Teriyaki and Garlic Hosin,Five Spice, Fish Sauce, Crispy Garlic,Scallions and Cilantro

Grilled Japanese Eggplant Pistou, Tomato Marmalade, Socca,Baby Gem, Lettuce and Piquillo Peppers

Grilled Oysters with Seaweed Butter and Prop Stopper Seaweed IPA

Brisket Throwdown!

Posted on March 28, 2015 by Nate Mack

There is a new king of brisket here in NY. The Pinky Finger Up team had the pleasure of joining Jimmy (Carbone) and the Food Karma Projects crew. Meatlovers flocked to Irondale in Brooklyn for hours of libations and some of the best brisket. Fifteen fierce competitors went head to head with the leanest and fattest samples of brisket. Some of the competitors represented some of the top bbq houses and deli in the city, while one came all the way from Detroit. When the smoke cleared there was only room for one winner: Hometwon Bar-B-Que and hands down my favorite of the night. Juicy and tender perfection.

Hey Billy, we are coming soon with an empty stomach!

-Pinky Finger Up

HILL COUNTY brisket kirby pickle

MORGANS lean brisket

FLETCHERS bulgogi

DINOSAUR BBQ

beef brisket terrine le rivage

FOOD NETWORK

BEN’s BEST

HOMETOWN BBQ

SLOWS

KIMCHI

No. 43

PIG GUY

EAST VILLAGE

WANDERING QUE

NYCWFF: MEATOPIA X CARNIVORES BALL

Posted on October 26, 2014 by Nate Mack

The highlight of this year’s festival was hands down was the 10th anniversary of Meatopia. This was the first year that the popular event was involved with NYCWFF. This event had the works: Dj D-Nice on the mix, bourbon whiskey poured by Knob Creek and some great bites by some of the best chefs and bbq huts in the country.

Mr. Ozersky, thank you for a wonderful time, I’m already looking forward to next year. Until then, check out some of the meaty bites from the night.

– Pinky Finger UP

Charcoal-Fired Tabasco, Ginger, and Lime-Marinated Chicken “Inasal” Achara: Filipino pickled green papaya

Grilled Vietnamese Country Pork Ribs with Tomatillo Salsa, Country Style Sweet Corn Pudding

Hoisin-Glazed Spareribs with Grilled Flatbread, Daikon Pickle

Baltimore Pit Style BBQ Sandwich: Coffee BBQ Randall Lineback Rose Veal, Tabasco Tiger Sauce

Skewered Duck Heart Spiedini Fiorentina, Polenta Fries with Calabrian Pepper Aioli

Charcoal Grilled Bone-In Ribeye with Anchovy Butter

Pork Shank with Tamarind, Guava, and Puffed Amaranth; Crispy Corn Cakes with Bacon and Farmers Cheese

Filipino-Style Snout-to-Tail Pork Sisig Tacos

Dickson’s Pickled Chicken Trio: Kimchi, New York Sour Pickle, and Fermented Chili with Chinese Long Peppers, Collards with house made smoked ham hock

Garam Masala Quail, Orange Marmalade, Cultured Butter, Pickled Squash and Quinoa Salad

Pomegranate-Marinated Beef Heart, Anson Mills Grits

Sous Vide Colorado Lamb Rack over Red Oak Fire Korean Pancake, Kimchi and Sriracha Butter

Smoked Pork Cheeks with Coriander Chutney and Apple Achar

Barbecued Chicken with Alabama-Style White Sauce, Pickles and White Bread

BURNT END PASTRAMI with ANCHOVY MUSTARD,BUTTERMILK FERMENTED PICKLES and ROCKY MOUNTAIN PATE

Wood-Grilled “Butcher Bacon”

SD26 House-Made Cotechino with Castelluccio Lentils

Morcilla y Callos: Tripe and Yellow-eyed Pea Stew with Blood Sausage

Prosciutto Melon Ice Cream: Prosciutto Ice Cream with Cantaloupe Sorbet Folded In

WOOD GRILLED SPITTED QUAIL “SPIEDINI”

Greek-Style Spit-Roasted Whole Lamb

Junior’s Chocolate Mousse Cheesecake Cup

Rootbeer and Tabasco-Glazed Lamb Ribs

Events: Taste Talk’s All-Star BBQ

Posted on September 19, 2014 by Nate Mack

This past weekend the Pinky Finger Up crew had the chance to attend the 3 day Taste Talk conference in our backyard in Brooklyn. Taste Talks explores the culinary cutting-edge for a food obsessed generation’ through discussions and panels. Some panels included “Online/Offline: The Future of Food Magazines” with the chic moderator Kerry Diamond and “Do Restaurant Reviews Matter?” to name a few.

The weekend’s highlighted event was the All-Star BBQ at the East River Park. At $40 a pop for a ticket, this was definitely a bang for your buck. We had all the elements for a perfect barbecue: sunshine, brewskis and hungry guests.

Some of the world’s top chefs gathered for this grill down and created some marvelous bites. At times we were treated to mashups like Marea’s & Ai Fiori’s Chef Michael White and bushy bearded wordsmith Action Bronson who blessed us with a thai spiced “Porchetta Kra Prow.” White is well known for hi Italian cuisine but this collaboration showed he had more than few Italian tricks up his sleeve. Pok Pok’s Andy Ricker spiced up some “Boar Collar Meat” with a garlic, coriander root and black pepper soy sugar glaze, straight goodness! Ramen wizard Ivan Ramen showed me some love and won my heart over with his “Grilled Duck Heart” served with a summer corn XO sauce. This was my very first taste of ANY heart and I have to admit, I was a bit skeptical at first, but it was straight pimpin’. Right down a literal line, we were treated to some good eats. Check out some the photos from the BBQ:

– Pinky Finger Up

Action Bronson & Michael White PORCHETTA “KRA PROW” TIGELLE Thai spiced “Porchetta Kra Prow”, crispy watercress, tigelle

Danny Bowien & Jamie Bissonette LAMB TARTAR

Ssam Bar GRILLED BLUE WHALE OYSTER : shaoxing, brown butter, ramps

Russ & Daughters and Russ & Daughters Cafe GRILLED CINNAMON BABKA with Granny Smith ‎apple cream cheese icing and crushed honey-roasted pecans

Rob Newton BARBECUE DUCK with sorghum, ginger and five-spice flat bread

Pok Pok BOAR COLLAR MEAT rubbed with garlic, coriander root and black pepper, glazed with soy and sugar, grilled over charcoal and served with chilled mustard greens and a spicy chili/lime/garlic sauce