Big
News!Lola Clementine Zimet was born on 9/6/07, just days after her parents visited Big W's. Twice. In one day. The doctor thinks it might've helped induce labor...
We at Big W's look forward to Lola's
first (official) visit.
*And as for all you Moms-To-Be, you've been warned.
The Big Apple May Never Be Known as the Big Sparerib, but It’s Smokin’
...One of the meats listed on Big W’s chalkboard is
slow chickens. My friend puzzled aloud about this. “Slow chickens are
easier to catch,” shot back Mr. Norstein, a burly Brooklyn-born bear of
man with a borscht belt sense of humor. The chickens are smoked over
apple and hickory wood for five or six hours, after being seasoned with
a spicy rub that does wonders for their skin.
The one we got was gigantic, insanely moist and tremblingly tender, and
it quickly proved to be the most compelling meat on the table, although
it faced serious competition from a super-smoky slab of brisket so
tender that I’m sure it would have shredded itself if I had stared at it
long enough...
read the full 2007 review
A Memphis Aroma, Wafting Upstate
 Tony Cenicola/The New York Times
WELL, THE TRUCK IS
SOUTHERN Warren Norstein cooks ribs with his son Josh on Route 22 in
Pawling, N.Y. Mr. Norstein is from Brooklyn, but his mobile kitchen
came from Arkansas.
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AWLING, N.Y. BARBECUE happens. One minute you're
driving down Route 22 in Dutchess County, and suddenly, as fast as you can
say western Tennessee, there's the scent of hickory smoke in the air and a
truck on the side of the road with a picture of a smiling red pig holding
an oversized fork.
This is Big W's Roadside Bar-B-Q, which appeared on a little bit of roadside lawn in front of Pawling Collision earlier this summer. The pork ribs served there are about the best I've ever had within 90 miles of New York City...
Big W is Warren Norstein... read the full 2003 review
