Usually when you think of BBQ, you think of richly sauced, sweet, slathered meats dripping with barbecue sauce. But not this place. Not Fatty ‘Cue – where mostly what’s dripping is fat. Deliciously cured and intensely smoked meat fat…
Meet Andrew Pressler, the Chef de Cuisine at the soon-to-launch Fatty ‘Cue in Williamsburg, Brooklyn. He’s showcasing a new concept for delivering high quality, heritage breed meats on the barbie. Introducing the unique spices and flavors from all over Malaysia and Thailand to the bbq lover’s palettes, a passion set in motion by the Fatty ‘Cue founders, Executive Chef Zac Pellaccio and BBQ Pitmaster Robbie Richter. These are flavors they’ve come to master through years of testing and perfecting. A menu full of new ideas that they say, “Americans are ready for”.
So, get ready to get your hands greased up on animal lard, because this, my friends, is their specialty…
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oh my god this is a brilliant idea, i cannot wait, ,
and think of the possibilities, japanese smokehouse, indian, oh boy
So many possibilities!!! I hope this concept really hits it out of the ballpark
I could SMELL the meat as I was watching it! Where do you find these guys?
and……………….HAPPY BIRTHDAY TO YOU MY LIZA (OUR LIZA, OOPS, BRENDAN’S LIZA)! LOVE YOU!!!!
THE BD POLICE
I thought the Barbie doll would always be successful.
My father in law just got diagnosed with lung cancer – our health is so important. Thanks for a such an enlightening article.
Another great story – on the list to visit when I come to Brooklyn Congratulations on the JB Nomination – such an honor for you! Have fun at the awards!!!
Hope to see you guys in June.