How-To-BBQ Wrap Up

Searing temperatures can’t scorch our fun — and to get in the spirit of the season, we teamed up with the Brooklyn Brewery for How To BBQ, an event where we gathered an A-list team to share their smoky, spicy, meaty expertise when it comes to all things related to barbecue.

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Last week, scorching July temperatures reminded us (you know, unless you were hiding in a meat locker all week, that is) that it is indeed summer.  But searing temperatures can’t scorch our fun — and to get in the spirit of the season, we teamed up with the Brooklyn Brewery for How To BBQ, an event where we gathered an A-list team to share their smoky, spicy, meaty expertise when it comes to all things related to barbecue.

Heartbreaking Dawns started off the program, demystifying the differences between regional barbecue sauces (along with a demo for guests to see how chef Johnny McLaughlin creates the magic that is contained in the Heartbreaking Dawns bottles).  Our audience members were also given a bottle of Heartbreaking Dawns sauce to take home, after sampling assorted sauces via delicious chicken wings.  Up next, Delaney Barbecue made mouths water when they regaled the crowd with tales of smoking a brisket.  Daniel Delaney started off smoking in his own apartment, so he was able to appeal to wannabe urban low-and-slow stalwarts for at home smoking.  Once again, the audience was treated to a taste of delicious brisket, which had several head straight for the restaurant after the evening ended (because can you really have enough brisket? We say no!).

Q Drinks cooled things down with their presentation on perfect cocktails to serve at a barbecue.  Throughout the evening, guests were able to sample four different cocktails: Brooklyn GQ, Paloma ‘n Q, Q’ba Libre and the Lil’Q.  It’s safe to say our guests left well equipped to wow their friends and family at their next summer barbecue.

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With an affinity for making lists (complete with check boxes), a history of smuggling goat cheese into college cafeterias and a never ending obsession to perfect her pie crust, it was only natural that Michaela Johnson would find her way into the position of planning and executing events for a food magazine.