Well I must say that I am rather disappointed by the comments re: NYC and barbecue. I thought that Roadfooders where open minded and actually interested in seeking out quality food rather than perpetuating regional stereotypes.

Best brisket in NYC doesn’t mean that much? A few years ago I might have agreed with you but these days we are involved in a barbecue renaissance. Aside from all the new restaurants opening lately lets not forget that Adam Perry Lang has won numerous competitions on the National level.

As for my frame of reference I have eaten at the following NYC joints:

Hill Country
RUB
Dinosaur BBQ
Blue Smoke
Daisy May
Virgil’s
Spanky’s
Brother Jimmy’s
Bone Lick Park
Fette Sau
The Smoke Joint
Mo Gridders

Do you think that that is enough to form a frame of reference?