Last night Bed-Stuy barbecue joint slash music venue Beast of Bourbon threw a little shindig in honor of their new pit master, Nestor Laracuente, who carved up hunks of brisket and pork belly for an endlessly regenerating queue of barbecue fans — or, at least, fans of free barbecue. A pair of salads accompanied the meaty tastes: a vinegary cucumber salad and a shredded carrot salad with macerated cherries, which was unexpected and totally delicious.
Hook, line and sinker: Those bites only stoked my appetite, so on my way out I ordered one of the “power trios” to go: 1/2 lb. brisket and two small sides, in this case, brisket beans and meat-studded collard greens, plus cornbread: $21.
Such a good move, and frankly, a bargain: Two of us shared (or rather, devoured) the meal, as pictured above, and were totally satisfied. The brisket has a gorgeous, peppery crust and is falling apart tender; the beans and collards were incredibly flavorful with smokey notes imbued from the meaty bits; the cornbread, outstanding.
For a 2014 article on brisket in the New York Times, Laracuente is quoted as saying, “Cooking is science, but barbecue is magic.” If ‘cue is magic, the man most definitely has the magic touch. Smart move by the Beast to bring him to Bed-Stuy — that brisket’s worthy of a G Train trip any day.