Usually when you think of BBQ, you think of richly sauced, sweet, slathered meats dripping with barbecue sauce. But not this place. Not Fatty ‘Cue – where mostly what’s dripping is fat. Deliciously cured and intensely smoked meat fat…

Meet Andrew Pressler, the Chef de Cuisine at the soon-to-launch Fatty ‘Cue in Williamsburg, Brooklyn. He’s showcasing a new concept for delivering high quality, heritage breed meats on the barbie. Introducing the unique spices and flavors from all over Malaysia and Thailand to the bbq lover’s palettes, a passion set in motion by the Fatty ‘Cue founders, Executive Chef Zac Pellaccio and BBQ Pitmaster Robbie Richter. These are flavors they’ve come to master through years of testing and perfecting. A menu full of new ideas that they say, “Americans are ready for”.

So, get ready to get your hands greased up on animal lard, because this, my friends, is their specialty…

Shot & Edited by Storyteller: Liza deGuia

For more information on Fatty Cue, please visit:
fattycue.com
fattycrab.com

Thanks for watching: foodcurated.com
Follow my food obsessions on Twitter: SkeeterNYC

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