A fairly new place opened up in the lower east side, Georgia Eastside BBQ and it just so happens to be southern style Bar-B-Q. This is great news for both Kenneth and I since we HEART the Q’s, we may not be an authority in bbq but we know we love them!

We take a nice little stroll from our hood and head to the ever changing /gentrifying LES, once we arrive it was dinnertime but luckily we take the last table available for our self. The atmosphere is chill, with mix vibe of skaters, hipsters, to foodies.

I ordered the rib sandwich ($7), which is baby back ribs on white bread w/side of potato chips and Kenneth ordered the Pulled Pork dinner ($14), comes with cool coleslaw and 2 choices of sides he chose cornbread and collard greens. My baby back ribs had the bones still in tact which I liked and it was tender, however I thought the smoky favor really lacked, and pulled pork tasted like it was boiled which means all the fat contents is gone, why even eat pulled pork with out the fat. When we got back home we did a little research on New Hampshire native Alan Natkiel, and found out he steams his meat with beer.

I think this guy has it all wrong, but lets back to the food. The collards tasted like it was dipped into sugar, which I have heard on occasion that Southerners like to sweeten everything but this was ridiculous, it literally tasted like candied collards. The cornbread was ok, could have use some sugar that went into the collard.

I don’t know this Natkiel guy doesn’t seem right, he commented in the New York Times, claiming, "In Georgia, succulent barbecue is made by steaming the meat." I guess that is why the BBQ that night was uninspiring! Yes the meat was tender however I like to reiterate that all the fat was gone, if the fat is gone then why even eat BBQ what’s the point I can just go to Dallas BBQ at least there the fat is not steamed out. I hate to hate but if you want real Bar-B-Q I heard Dinosaurs is really good, but all the way up in the hundreds and Hill Country is good as well but we have yet to review these places. We would love to know if you guys know of any good Bar-B-Q in the city, so leave us a comment.

-The service was great, fast and very eager to please
-The food is over all ok not great but I have to say it is very cheap
-BYOB got to love that

And lastly it’s hard being the new kid on the block but don’t insult your customers by saying that they don’t know what they want, case in point, "People in New York are not aware of real barbecue. New York's idea of barbecue is the same as Wisconsin's idea of New York pizza." Alan Natkiel – What the FUCK! (http://whitetrashbbq.blogspot.com/2007/03/new-york-is-barbecue-country.html)

BBQ New York Lower East Side Barbecue