Shore restaurants feast in summer and fast in winter. For The Bittman Project, Adam Erace looked at how that is changing, starting with us.
Joel and David have been best mates since kindergarten in Canberra. David ran the pit at Brooklyn’s Hometown Bar-B-Que for four years, Joel cooked at the Goat’s Beard on Philadelphia’s Main Line, and in 2021 they opened a 30-seat barbecue restaurant in North Wildwood, cooking on a secondhand Mississippi smoker over oak from southern New Jersey.
Erace’s piece covers the spareribs in dukka, the pickle boats, the Aussie-style beef sausages and Joel’s mom’s mac ‘n’ cheese, and what it takes to keep a shore restaurant going once summer ends.
“smoking the lushest black peppered brisket this side of Texas” Adam Erace, The Bittman Project
