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I don't get Pearsons

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I don't get Pearsons

Tom Meglioranza | Oct 2, 2000 11:48 AM

I keep trying to get into Pearson's barbecue, but I simply find it all (I've tried the beef and pork ribs, brisket, pork shoulder, and chicken) way too dry. I didn't grow up eating BBQ in NJ, so perhaps I'm biased towards a more saucy, moist preparation. But eating their BBQ is like having my mouth swabbed out. I practically have to drown it in sauce in order to physically be able swallow it. Can anyone confirm this impression, OR, help me learn to appreciate this style of BBQ?

Actually, the last time I was there, when I ordered some brisket, I asked for some of the burnt fatty trimmings that the guy was about to scrape into a refuse pail. He gave me about a half pound of this stuff for free, and when I mixed it in with the rest of my brisket order, it was much improved.

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