For New York City residents and visitors, there are a few great BBQ selections to choose from within the urban landscape; yet there is one that I will boldly put out there as the best.

Let me be abundantly clear. When I say BBQ, I mean barbecue, and by barbecue I mean there is smoke involved. Sure, many joints may “grill” a steak, but at the essence of true BBQ, you gotta have smoke. When I lived amongst the busy-ness of NYC, barbecue joints were my respite from the concrete jungle, and my reminder that I came from the center-point of barbecue convergence.

(I grew up in Branson, Missouri–was born just east in a town called West Plains. During my youth, every direction I looked, I saw the best of the BBQ world.

To the northeast, St. Louis and Chicago, to the southeast, Memphis, to the south, Little Rock, AR, and the absurdly phenomenal things they do with BBQ in Louisiana. To the southwest, the glory of Texas BBQ, and to the northeast, what I believe to be the best BBQ in the world: Kansas City.)

My quest in NYC led me to Harlem, the Upper West Side, Midtown, a host of other locations and eventually, all the flippin’ way over to 11th Avenue at 46th: Daisy May’s BBQ.

Unlike a lot of the “sit-downers” in NYC, Daisy May’s offers a more traditional BBQ vibe. You walk in, check out the goods available (written on chalk boards, of course), have a look-see, hop in line, order it up, find yourself a seat at one of the farmhouse/cafeteria/family style dining room tables, grab your order and go to town. All of the sides and meats you’d imagine, and done proper. No. Not properly. Proper.

The brains and beauty behind Daisy May’s BBQ: Chef Adam Perry Lang. If you know anything about BBQ, you’ve probably seen the fella on TV, read about him or even purchased one of his books on how to make your own backyard a BBQ Pit to envy.
(Image via: The Feisty Foodie)