Who says you can’t find the best BBQ in New York? While Southern states generally get all the praise for things charred and burnt, New York’s barbecue scene is similarly smoking, whether you have a hankering for ribs, pulled pork or those glorious burnt ends. But what really sets us apart is how various cultures have brought their flair (and flavor) to the art form. As a result of our diverse landscape, New York’s barbecue scene is home to combinations like brisket with maduros and mofongo (Bark Barbecue) and Puerto Rican-style lechón asado served out of a trailer in the Bronx (La Piraña Lechonera).
A Caribbean-style spin on the cuisine? Yeah, we’ve got that too, thanks to Jase Franklyn of Jase BBQ. Learning how to barbecue alongside his mother while growing up in Tobago, Franklyn’s resulting barbecue is infused with island flavors, including his curled pig tails and jerk wings, which have gained traction at his pop-ups in the Rockaways and at his tent at Smorgasboard. This month, Franklyn pops up in Union Square…