08/08/16 7:59am
Pitmaster Josh Bowen stoking the fires at Mothership Meat Company.

Pitmaster Josh Bowen stoking the fires at Mothership Meat Company.

With the exception of Robert Pearson, who first brought Texas barbeque to Long Island City, it’s pretty safe to say Kansas City native Josh Bowen has done more to popularize low and slow traditional American barbeque in Queens then any one man. Five years ago he opened John Brown Smokehouse in Astoria. There in a tiny space hard by an auto body shop, he turned out sumptuous chunks of that K.C. classic, burnt ends, double-rubbed and double-smoked nuggets of meat candy. A few years later, he pulled up stakes and moved John Brown to L.I.C. turning into a full-fledged barbeque restaurant complete with a backyard featuring live blues. On Mondays and Fridays Bowen takes to the stage himself. His next act? A little something called Mothership Meat Company, an encore of the  acclaimed Alchemy Texas BBQ. 

Queens Dinner Club is proud to partner with Bowen and Mothership  for a very special “sneak peak” dinner later this month.

Where did the idea of Mothership Meat Company come from?
It came from our Alchemy days, kind of R&D Texas barbeque and my partner had a property in Astoria that he wanted to make into something. So here we are.

What about the  name come from? Are you a fan of George Clinton?
That’s a weird one because that one just literally came out of the the ether. We’d needed a name and I was like ‘Mothership,’ that sounds good. I mean, I like Funkadelic, but it just sounds like a cool name warm and homey, but also sort of out there a little bit. And I think that represents the food we’re going to be doing there.  (more…)

04/29/15 11:07am
johnbrownsandwich

The Mack Daddy of barbecue sandwiches!

I’m such a fan of low and slow American barbecue, particularly the deckle or luscious top cut of the brisket, that years ago I acquired a BBQ moniker: Joey Deckle. One of my favorite preparations is Kansas City style burnt ends, crusty sweet and spicy nuggets of twice smoked brisket. My go-to spot for this luscious meat candy is John Brown Smokehouse in Long Island City. (more…)

07/12/13 10:00am
Matt Gelfand and Tyson Ho prepared Eastern North Carolina BBQ.

Matt Gelfand and Tyson Ho prepared Eastern North Carolina BBQ.

Last night Edible Queens celebrated its relaunch with Summerbeat in Sunnyside Gardens Park. The event’s theme “Eat meat, drink beer,” echoed that of the magazine’s summer issue, which includes some great articles about local butchers and brewers as well as my new column, At the Table. It was a very special evening on many levels. For one thing summer has always meant cookouts. Over the years the cookouts in my life have grown in scale from backyard grilling to the smoking of hogs, but the aroma of roasting meat in summer remains as welcome to me as the sight of the first fireflies of July. (more…)

04/03/13 2:42pm
Young and old alike came out for the opening of Alchemy, Texas, BBQ last night.

Young and old alike came out for the opening of Alchemy, Texas, BBQ.

Before there was Virgil’s Real Barbecue, before Blue Smoke, before Hill Country, before the Big Apple Barbecue Block Party, and before New York City’s current love affair with Texas ’cue there was Robert Pearson. The British hairdresser caught the barbecue bug while working in Texas. He returned to New York City to open Pearson’s Texas Barbcue first in Long Island City, and then in the back of Legends Bar in Jackson Heights. I never got to taste Brit’s ’cue. And I’ve never been terribly impressed by successor outfit The Ranger Texas, Barbecue. Last night the smoky arts made a triumphant return to Legends with the opening of Alchemy, Texas, BBQ. The pitmaster behind this Texas barbecue homecoming is Josh Bowen of John Brown Smokehouse. Bowen knows a thing or two about ‘cue in general, and Texas ‘cue too having logged some time at Hill Country.

  Bowen seems to be in awe of his brisket.

Josh Bowen seems to be in awe of his brisket.

Much as I love the barbecue at Bowen’s original spot, it’s never been all that smoky. That’s because the each of the smokers at John Brown is just slightly larger than a dorm fridge. The behemoth that sits in the back of Alchemy is roughly one-third the size of a shipping container. Bowen is firing it with a mixture of pecan and oak. All the meats that emerge from  it—brisket ($22/lb.), prime rib ($26/lb.), beef ribs ($11/lb.), spare ribs ($10/lb.), chicken ($9/lb.), and goat ribs ($10/lb.) —are possessed of a deep smoke flavor and a truly impressive smoke ring. (more…)