Why Chefs Love To Cook Barbecue

What exactly drives many chefs' obsession with cooking meat?

That's what The Daily Meal set out to discover at Thrillist's BBQ and The Blues event last night, part of the 2012 New York City Wine & Food Festival.

For the meat of the story, click here to see the Why Chefs Love to Cook Barbecue Slideshow

The Daily Meal asked chefs, "What do you love about cooking barbecue?" The answers centered mostly around pork, people, and brisket, and roughly in that order in terms of popularity. Rocco DiSpirito, who hosted the event, and 14 other chefs set up tasting tables, helping to raise $50,000 to help end hunger in New York City through Food Bank NYC and also for Share Our Strength's No Kid Hungry campaign.

Photos courtesy of Will Budiaman)

Wildwood Barbecue, but a win for those who bothered to come upstairs. That's because there was more of their excellent Smoked Short Ribs with Sharp Cheddar Grits, Red Currant Barbecue Sauce, and Radish Sprouts to go around, easily the best item of the night. Juicy, tender meat with just the right amount of fat was served with a sauce that complemented the rich flavors well, and a side of grits that was remarkably cheesy — in a good way, of course. It was worth coming upstairs all on its own.

Be sure to check back later this week for recipes for The Daily Meal's favorite dishes from the New York City Wine & Food Festival.

Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.