In a bit of good news this week, the NYC City Council voted to cap third-party delivery fees from services like Grubhub and UberEats to a maximum of 20%, including marketing fees. Here are the top BBQ and related food news stories you need to know about this week: I for one can't wait to visit the new restaurant as soon as it’s officially open and safe to travel. While 2020 has been a strange year, it's nice to see a little good news for the BBQ scene and for one of the NYC BBQ scene's best pitmasters. I wanted to do recipes the average homeowner can do." You can smoke, grill, bake, high-heat, and cold smoke on the things.
"But as you go through it again, you realize not everyone has a thousand-gallon Mill Scale smoker or Old Hickory like all the restaurants have. So this opportunity was to do a book for a pellet smoker, which is versatile. " Smoked was really a passion and something I wanted to do," Randolph said. Recipes in the new book include Beer Can Chicken, Maple-Bourbon Pork Belly, Juicy Brined Chicken Breast, Stuffed Belly Burgers, Candied Maple Bacon, and Cuban-Style Pork Shoulder. But Showstopping BBQ has a different theme, with a focus on recipes every BBQ beginner can make using a set-it-and-forget-it pellet smoker. This book is Randolph's second published work, following Smoked, which was one of the most unique BBQ cookbooks released recently due to its inclusion of great Northeastern BBQ joints and recipes. While the new restaurant and gig planning has been keeping Randolph busy, he also recently debuted a new book - Showstopping BBQ with Your Traeger Grill. ( Buy the book here.) Many things have instead been pushed to next year." "It's between crippling and bleeding with so many events postponed through July," Randolph said. However, the events and catering side of Randolph's business has been exceptionally tough, with so many events canceled and postponed. The restaurant's kitchen will also serve as a commissary, which will help the team make large quantities of food for events.
And we will have a separate entrance for takeout and delivery." Six feet apart for tables is no issue for us. "The benefit of having this much dining space is that it allows for distance. "I will open up as much as I'm legally allowed to," Randolph said. Randolph said he is clear-eyed about what the dining situation will look like given COVID-19 and has planned it out currently to open sometime in July. The Handsome Devil restaurant will offer an expansive 5,400-square-foot dining space, but it will also feature a robust takeout and delivery operation given changing tastes of consumers during the pandemic.
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