Working to bring sustainable BBQ to the ROC
Terms like ‘natural‘, ‘grass-fed‘ and ‘sustainable‘ have become increasingly popular on food service menus throughout the U.S. as where meals come from becomes as important as price to discerning diners. The realm of BBQ, however, has yet to travel down the aforementioned road. Fett Svin is taking our first steps towards better, sustainable BBQ with our Craft Brisket sessions.
Our next session, November 3 at Abilene Bar & Lounge in Downtown Rochester, is your chance to taste BBQ brisket that will make you reconsider all brisket you have had before. Our award-winning recipes aside, we believe our product and technique provides you a BBQ experience unlike any other you can have in New York.
Local BBQ reviews note an absence of brisket on area menus and the establishments that do serve it regularly rarely see it noted as a high point of their offerings. Meanwhile, legends and myths emanate from Texas Q joints of tender, smokey brisket so delicious that restaurants in the Lonestar state commonly see long lines of customers waiting to buy out the hard-to-handle cut of beef.
Why the disparity between the south, which worships brisket in the BBQ canon, and the north where it is utilized mainly as a deli cut for sandwiches? Simple: in Texas, where BBQ is a way of life, fresh brisket is smoked and served each day to meet the demand. Sadly, northern Q often is marked by an ebb and flow of customers and it is common in these establishments for today’s menu to feature BBQ smoked yesterday or earlier in the week and then reheated to serve orders. Pork cuts tend to hold up better and lend themselves to par-cooking or pre-cooking however brisket, with its tougher flat section and uneven internal marbling, is best sliced and served after a brief rest off the cooker. In the end it is difficult for most restaurants focused on turning tables and closing out as many checks as possible, even if the product suffers, to serve top quality brisket at a profitable margin.
Luckily, at Fett Svin we don’t have servers to tip out, utility bills or a big building to pay rent on; which means that this Sunday Fett Svin will be crafting a batch of fresh, USDA Prime Grade Brisket sourced from Meyer Natural Angus producers. Meyer’s Angus cattle spend the bulk of their lives free-roaming grass pastures and are rigorously tested to ensure the absence of hormones, pesticides, antibiotics and environmental contaminants while producers work to adhere to sustainable agricultural practices outlined in Meyer’s ‘Natural Foods Handled Humanely‘ program requirements and verified .
Service starts Sunday, November 3 at 5:00pm at Abilene Bar & Lounge which will also feature a live performance from Nikki Hill. Abilene will have seating for inside dining and, with the usual offering of drink specials poured by the ROC’s best bartenders, provides the perfect venue for a meal and a show to complete the Sunday Spectacular. Food will be available until Sold Out and, yes, we have sold out of brisket at the previous sessions. Additional menu items, including vegetarian, will be available as well as ToGo orders if desired.