They take credit for inventing it.
Why Is Brooklyn Barbecue Taking Over The World?
To me, the essence of barbecue is taking a tough piece of meat that isn't otherwise edible, and cooking it low and slow with some combinations of herbs and spices to create something wonderful. Every region of the world has some version of barbecue, even though they may call it something different.
You can argue that man has been doing barbecue in some form or another since the cave men discovered fire.
Then you have these guys:
Are we really supposed to believe that in the whole history of Colombia, no one has ever tried slow-smoking the hump of a zebu? Have these guys ever tried picada?
The pretentiousness is off the charts.
Why Is Brooklyn Barbecue Taking Over The World?
To me, the essence of barbecue is taking a tough piece of meat that isn't otherwise edible, and cooking it low and slow with some combinations of herbs and spices to create something wonderful. Every region of the world has some version of barbecue, even though they may call it something different.
You can argue that man has been doing barbecue in some form or another since the cave men discovered fire.
Then you have these guys:
Quote:
When they arrived, they realized that Colombia had no hickory or post oak or mesquite. There was no kosher salt. There was no brown sugar for the rub. The beef was not even the same species. They had to improvise. For instance, my favorite cut there was the morrillo, which I have definitely not seen in Brooklyn. It's the hump of the most typical cow in Colombia. They smoke it and sell it by weight along with brisket and pork ribs.
"It was all Bos indicus with the hump and the floppy ears, a tropical breed of cattle called zebu with no intramuscular fatexcept in the hump, which is why we chose to use the hump instead of brisket. It was a BBQ guys wet dream: spider-webbed with fat, compact, and honestly the best cut to make beef BBQ with I've ever seen."
Are we really supposed to believe that in the whole history of Colombia, no one has ever tried slow-smoking the hump of a zebu? Have these guys ever tried picada?
The pretentiousness is off the charts.