Pig Beach/Bleecker Chef Matt Abdoo’s 7 Ways to Get Your Summer BBQ Fix – Including Exclusive Recipes

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Image by Katie June Burton 

The lazy days of summer are finally here, but who in New York really has the energy to dust off the grill for a backyard BBQ? Luckily, a picnic bench filled with brisket, pulled pork and icy beverages awaits at the new Pig Beach in Brooklyn. It’s this summer’s must food destination for all those who have understood and indulged in the joys of the subtle smoke of a perfectly grilled heritage Red Wattle pork chop, dolloped with peach habanero jam and crispy onions at Pig Bleecker – the sister restaurant and West Village pilgrimage for ‘cue heads since its debut earlier this year.

And when there are two options for getting your smoked pork fix, everybody wins. Especially when they’re the product of the same chefs behind “Salty Rinse,” award-winning Pitmasters Rob Sharger and Ed Mcfarland, teamed up with former Del Posto Chef de Cuisine Matt Abdoo. The latter’s Lebanese heritage and experience with fine Italian cuisine ensure a few tasty surprises in both locations.

But the dueling Pigs, while sharing the same reverence for whole hog BBQ and heavenly, smoky goodness, couldn’t be more different. Abdoo enlightens us – and shares a couple of his tastiest recipes.

Image by Katie June Burton

Barbecued Pasta?

“Even the pasta at Pig Bleecker gets the BBQ treatment, with smoked black pepper cacio e pepe and smoked duck lasagna. Don’t miss the pecan-candied bacon.”

Southern Flavor in NYC

“At Pig Beach, you can munch on house made hatch chili vinegar drenched wings, paired with a side of Alabama white BBQ sauce and house made pickles. You don’t have to leave New York for authentic southern flavor.”

Smoked Fluke…

“The new summer menu at Pig Bleecker boasts such fresh finds as smoked fluke with peas and ramps and a soba noodle salad with ginger vinaigrette. Start off with a house made cocktail called ‘Put the Lime in the Coconut,’ a slightly smoky mezcal Paloma with grapefruit juice, lime and, of course, coconut.”

Frosé – Just Give In To It

“Hot days lead into hot summer nights, and Pig Beach can help you cool down with ice blended Frosé. This summer, frozen rosé is the only way to beat the heat, with a mixture of aperol, grapefruit and bitters.”

Meatballs?

“You can mix it up a bit at Pig Bleecker, with classic comfort foods like pigs in a blanket and meatballs, both with a smoked-centric ethos.”

Image by Katie B Foster

 

Smoked and Blackened Market Fish with Spring Pea, Mint and Pecorino Salad with Smoke Tomato Broth

Blackened Spice Mix
Salt                                          2 Tbsp
Sweet Paprika                       3 Tbsp
Granulated Garlic                  2 Tbsp
Granulated Onion                 2 Tbsp
Dry Thyme Ground               2 Tbsp
Ground Black Pepper           2 tsp
Cayenne Pepper                   2 tsp
Dry Basil                                 2 tsp
Dry Oregano                          2 tsp
Combine all ingredients and store in an air tight dry container
Pickling Liquid
Rice Wine Vinegar                 6 Cups
Sugar                                      6 Cups
Water                                     6 Cups
Salt                                          1 Cup
Pickling Spice Blend              ¼ Cup
Chili Flake                              1 tsp
Mustard Seeds                      ¼ Cup
Ramps                                                2 Pounds
Method
Combine Rice Wine Vinegar, Sugar, Water and Salt in a large Pot and bring to a boil. Combine Pickling Spice, Chili Flake, Mustard Seeds and wrap in cheese cloth. Place spice sachet in the pickling liquid and simmer for 5 minutes. Pour hot pickling liquid over cleaned Ramps and let sit covered at room temp for 1 hour, then cool and hold in refrigeration until ready to use. 
Smoked Tomato Broth
Plum Tomatoes                     2 Pounds
Whole Shallots                       2 each
Basil                                        8 leaves
White Wine Vinegar             1 Tbsp
Salt                                          tt
Sugar                                      to taste
Method
Pre-Heat your smoker to 250 degrees with cherry wood. Slice tomatoes and shallots in half length-wise. Place the tomatoes skin side down in a shallow hotel pan with shallots and smoke for 1 hour until tomatoes take on the smoke aroma and begin to soften. Transfer tomatoes and shallots to a Food Processor or blender and puree till smooth. Pour the tomato puree into a perforated hotel pan lined with cheese cloth set atop a deep hotel pan and allow the tomato to slowly drain overnight. Season the tomato water with salt, sugar and vinegar. Bring to a boil to garnish the fish.
Pea Puree
Birds Eye frozen petite peas                        1 Quart
Salt                                                      to taste
Sugar                                                  to taste
Method 
Blanch frozen peas for 10 seconds in salted boiling water and shock in ice water then puree till silky smooth. Adjust with salt and sugar to taste.
Pick Up of the Fish
Pre-heat griddle top or sautee pan over medium high heat. Season fish with Blackening Spice mix and Sear Skin Side Up until seasoning “Blackens” and creates a crust. Flip the fish over and finish with 1 tbsp of butter and baste fish until cooked through.
In a mixing bowl combine Peas, Julienne Sugar Snap Peas, Fava Leaves, Pea Leaves, Charred Spring Onion Rings, Chopped Pickled Ramps and Grated Ricotta Silatta with EVOO Salt and Pepper. Place 1 Tbsp of pea puree off-set on the bottom of a shallow bowl, and place blacked fish on top. Place salad next to fish and pour warm smoked tomato broth over salad and serve.

  

Purple Coleslaw with Smoked Jalapeno and Pineapple

Shredded Purple Cabbage                1#
Shredded Carrots                                8oz
Pineapple Small Dice                         1 cup
Red Onion Thin Sliced                        2 oz
Scallions Sliced                                     1 oz
Cilantro Chopped                                1 tbsp
Sugar                                                     3 tbsp
Salt                                                         1 tsp
Mayo
Helman’s                                               1 Cup
Alabama White Sauce                       5 oz
Smoked Jalapeno                                2 each
Cilantro                                 1/3 bunch
Apple Cider Vinegar                           1 tbsp
Salt                                                         1 tsp
Method
Toss Jalapeno in oil and season with salt and pepper.  Cook in smoker at 250 degrees for 1 hour with cherry wood, or until jalapenos are soft. Remove the seeds and place jalapenos in blender with cilantro, apple cider vinegar, salt and Alabama white sauce.  Puree till smooth and green.  Combine remaining ingredients and allow to sit overnight before portioning.
Alabama White Sauce
Sugar                                     ¼ c
Mayo                                     3c
Apple cider vinegar            1c
Apple juice                            ½ c
Lemon juice                          ½ c
Horseradish                          1t
Black pepper                        1T
Salt                                         1t