Disclaimer: In exchange for an event review, I was offered one entry ticket.
On March 16th, Sanders Studios (525 Waverly Ave) near the Barclays Center in Brooklyn, New York lent its real estate to the 5th annual Brisket King NYC. This year, the emphasis was on bbq influenced by Texas and other parts of the world. Included in the ticket price – in addition to trying to find out where the line begins – were an all-you-can-eat and all-you-care-to-drink philosophy, a beef carving demo, and the awards presentation for the 2016 “brisket king.”
Speaking of which…
Wandering Que took home this year’s title with their Kosher lamb brisket pastrami. Also, have a look at this site, in case you were wondering about the origin of the name.
Good, simple, and Kosher brisket with pickles and onions from the affable staff at Izzy’s Smokehouse of Crown Heights, Brooklyn.
Apologies for the quality of this photo. That said, I can’t think of a more suitable place for Pig’s Nose Whiskey in this review.
Downeast Cider House, hailing from Boston, offers up original and cranberry flavors for its spiked apple ciders. There was a fair amount of alcohol available, so things indeed, started to look blurry by this point.
My favorite serving of the night. Korean food generally gets high marks from me, and this fusion (I shudder saying that) platter is no different.
Did somebody say San Francisco? Nope? You’re right.
This was one of two showings of corned (boiled brisket cured in brine) beef at the event.
It happened to be around St. Patrick’s Day. That is all.
Hudson & Charles, in addition to offering samples of this slightly sweet brisket sandwich, had one of their butchers demo beef carving. Perhaps next time, they’ll have a separate room/microphone so that the demonstration is audible?
Owl’s Brew gave out samples of their tea cocktail mixers. They provided a welcome change from the monotony of chewing animal protein.
My other favorite of the night, probably due to the presence of accoutrements other than meat. However, by the time I made it to The Cannibal’s booth, they had already exhausted their supply of Soylent Green.
Next year, I’m going to come prepared…as a ruminant.
buildingmybento 
Omg a brisket and kimchi sandwich would be SO good.
I really need to stop reading your blog when I’m hungry.
But then…you may not want to read it when your onaka is ippai;)
How’s everything by you?
Good thanks! Very much enjoying your posts!