From Our Editors
Before he opened Daisy Dukes BBQ, appeared on the Food Network’s Chopped, and won several awards for his barbeque, pitmaster Warren Schierenbeck smoked a whole hog every day at his first joint in South Carolina. He served chopped pieces of the succulent swine with a touch of vinegar, slaw, and Mr. Pibb. Warren had loved such smoky, straightforward barbecue since his childhood, when the smell of charcoal meant a family feast of grilled chicken wings, burgers, corn, and foil-wrapped potatoes.
When he moved from South Carolina to New York, Warren brought part of the south with him—a Georgia-built tow-behind smoker. Along with some simple seasoning, he smoker lends rich flavor to each slab of ribs, mound of pulled pork, and cut of brisket. Warren serves all of his Daisy Dukes meats with sauce on the side, which lets diners decide how much to pour on their food and how much to simply rub around their mouth.