New York City is obsessed with barbecue; there’s no denying it! This week on Taste Matters, Mitchell Davis is joined in the studio by Mike and Amy Mills of 17th Street Barbecue in Murphysboro, Illinois to talk about barbecue culture. Tune into this episode to hear about the regional differences in barbecue styles. Find out why flavor is paramount in good barbecue, and how Mike achieves a unique flavor balance with dry rubs and the natural characteristics of the meat. Amy and Mike have been ambassadors for barbecue in the city via The Big Apple Barbecue; why did they decide to bring small-town barbecue culture to New York City? Learn more about the trend of transparency in the barbecue community, and why no two pitmasters’ product taste the same. Thanks to our sponsor, The International Culinary Center, and thanks to Idgy Dean for today’s musical break.
“A barbecue restaurant really becomes a town hall for a community… it’s the place where people to go see and be seen.” [3:10]
— Amy Mills on Taste Matters
“What I have always tried to achieve is the perfect barbecue. You should be able to close your eyes and be able to tell what you’re eating, whether it’s pork, beef, or chicken. You shouldn’t try to hide the flavor.” [11:00]
— Mike Mills on Taste Matters