Latest news with #NationalBBQFestival
Time Out
27-06-2025
- Entertainment
- Time Out
The chef behind Kam Rai Thai has opened a new restaurant in Hudson Yards
Chef Dhanapol "Oak" Marprasert has had quite the culinary history. Born in Washington D.C., chef Marprasert moved to the Samsen neighborhood of Bangkok as a child. Growing up around the historical transit hub with its swirl of street eateries, Marprasert developed an interest in Thai cuisine. But it was his mother who instilled a passion to push it further. "My passion for cooking started by watching my mother,' said Marprasert. 'Growing up, I saw how she used food to bring our family together and care for everyone.' He formerly attended culinary school in Bangkok, eventually making his way to the States in 2014. Landing in Tennessee, he found a job at a Thai restaurant as a pot washer, working his way up to the kitchen where he began cooking traditional Thai cuisine. Along the way, he also gained a new love: barbecue. Drawn in by the 'smoky aroma' and 'the unique cooking process' found in the Tennessee scene, Marprasert entered his first barbecue competition. Ready to bring his cuisine to a global stage, he moved to New York and opened the affordable Thai eatery, Makin, in 2020, following up the contemporary Thai restaurant, Kam Rai Thai, in 2023. His love of BBQ followed, participating in Brisket King NYC. He even clinched the number three spot at the National BBQ Festival this year for his slow-roasted BBQ pork belly. His latest restaurant seemingly serves as a culmination of his journey thus far, blending his Thai techniques with his love of slow-cooking and fire. Yesterday, Samsaen (480 Ninth Ave, New York, NY) made its debut, located on the cusp of Hudson Yards and midtown. Chef Marprasert hopes to use his first Manhattan location to showcase the diversity of the region he loves so much. 'Opening a restaurant in Manhattan felt like the natural next step to further elevate and share my culinary vision,' he said. 'With Samsaen, I'm excited to showcase a new, more elevated side of my cooking, pushing the boundaries of traditional Thai flavors and techniques.' Inspired by the transit hub in which he grew up, the restaurant reads like a train car, intended to take you on a journey. The bar is front in center upon entry, decorated with a backsplash of red tiles and red fringe lampshades. While the restaurant is currently waiting on its liquor license, there is a small selection of wines and beers on hand, or you are welcome to BYOB. Just beyond the bar leads to the dining room. Longer than it is wide, the hallway leans further into the theme, fashioned with leather-bound suitcases that hover above on metal racks, red cushions that line the walls and square golden mirrors that mimic the windows of a train car. The rear of the restaurant culminates in a cozy corner outfitted with handsome wooden walls and marble tables, easily made private with the tug of the red velvet curtains. Chef Marprasert's presentation here seems to be a marriage of his past, balancing Thai street eats in one hand while pushing the cuisine forward in another. The cheekily named 'Coach Car' menu calls to the night markets of Thailand. Start with the Ua Tod or deep-fried Thai pork rolls that hide herby minced pork that's heavy on lemongrass, chili and Thai herbs or the Shiitake Spring Rolls stuffed with glass noodles and cabbage. Familiar favorites do get an elevated treatment as the Pad Thai is served with jumbo river prawns, and the crispy pork belly is stir-fried with morning glory. The second half of the menu, titled 'First Class Lounge,' dives into royal Thai-style cuisine. Reinterpreting the popular jellyfish salad found in many Asian cuisines comes the Jellyfish & Squid Ink Soup. Starting with a vivid, cilantro-infused broth, a server brings over a chalice and pours over an inky black, lime-based squid ink. The underlying heat of chilis gives it zip, while the cold strips of marinated jellyfish give a bit of chew. Starters continue on with a fire-roasted bone marrow, glazed in a slightly sweet Thai gor lae with more sauce on the side for dipping. Entrées nod to his love of BBQ cookery, as the slow-braised brisket found in the Massaman Curry comes to cook in a peanutty coconut sauce. The menu continues on with chicken confit braised in a rich and creamy coconut curry with egg noodles, jumbo river prawns in a deep red pad cha sauce (chili, garlic and young peppercorn) and a whole crispy fried fish made fragrant with a tangle of Thai herbs. It all comes to a close with a round of sweetened coconut ice cream with a crispy flower cookie blossoming on top.
New York Post
09-06-2025
- Entertainment
- New York Post
NY Post to judge ‘best team name' at LI's $100K-prize National BBQ Festival
We're judging the 'wordplay' at the smoke show! A New York Post boss will crown the winner of 'best team name' at the renowned National BBQ Festival on Long Island next weekend — as pitmasters compete for a sizzling $100,000 in total prize money. The high 'steaks' decision goes to Post Chief of Staff Dan Greenfield, whose merits include overseeing a paper with puns hotter than a flame-broiled brisket. Advertisement 5 The New York Post is set to judge the 'best team name' at the National BBQ Festival on Long Island next weekend. 5 The contest is set to feature legendary pitmasters like Thyron Mattews — a 16 time grand champion on Netflix Barbecue Showdown and founder of T&T BBQ. Beth Petsche 'Of course the New York Post is best suited to pick the best name,' Greenfield said. 'Puns and wordplay are our meat! We rib people all the time!' Advertisement At the renowned festival, talented barbecuers — whose team names include Phil the Grill, Meat Street USA, and I Like To Rub My Meat — will compete at Eisenhower Park in East Meadow June 13-15. The winner of best name earns a $500 prize, part of the '$100,000 purse' for categories such as tastiest wings, ribs, meatballs and more, organizers said. For the price of a $54 ticket, festival-goers can try barbecue samples, drink locally brewed beer and listen to live music in a 'family friendly' atmosphere. 5 Rapper and Sniffin Griffins BBQ founder Warren G will be competing. Sniffin Griffins BBQ x Warren G Advertisement 5 Rae Barker, a.k.a. The Lil' Gringa, will be among the competitors at Eisenhower Park. Dream Fast Media 5 Phil 'The Grill' Johnson, the owner of owner of Trap House BBQ in Phoenix, will be cooking for the $100,000 prize at the National BBQ Festival. Courtesy of Phil "The Grill" Johnson Big name competitors include Tuffy Stone, a six time World BBQ Champion and rapper Warren G., who founded Sniffin' Griffins' BBQ, which specializes in spicy sauces and rubs.
New York Post
30-05-2025
- Entertainment
- New York Post
A Barbecue Revival: National BBQ Festival Finds New Life in Nassau County
Barbecue fans, mark your calendars. After more than a decade on ice, the National BBQ Festival is firing back up—this time, with Nassau County, Long Island, as its home base. From June 13 to 15, Eisenhower Park in East Meadow will host the long-awaited return of one of the country's boldest BBQ events. With dozens of competitive teams, a $100,000 purse, and enough smoked meat to satisfy an army, the revived National BBQ Festival is aiming to become Long Island's newest summertime tradition. If you've never heard of it, you're not alone. But in barbecue circles, this festival is legendary. From 2002 to 2011, it ran in Douglas and Waycross, Georgia, where it drew tens of thousands and quickly outgrew its space. Fourteen years later, it's back—new location, new format, same commitment to smoke, fire, and fierce competition. Advertisement Varunee – From Small-Town Georgia to Suburban New York The move from Georgia to Nassau County is a big shift—but a strategic one. Long Island's food scene has grown more ambitious over the past decade. There's space, proximity to the city, and a crowd that loves great food. Eisenhower Park, with over 900 acres of public space, offers a rare combo: open land, built-in infrastructure, and easy access for millions. At the heart of the festival is the competition, where top BBQ teams from across the country will go head-to-head in categories like brisket, ribs, pork, chicken, and whole hog. Adding a local twist, the event will also feature a meatball cook-off and a Long Island Iced Tea competition—two uniquely Long Island favorites. And it's not just about flavor. Judges will be scoring entries based on timing, texture, technique, and presentation. A Full-On Weekend Experience Advertisement While the competition fires up the pitmasters, the real draw for attendees is the unlimited BBQ samples included with admission. Guests can feast their way through the Live Fire Experience, sampling signature dishes from top pitmasters across the country. Beyond the bites, the weekend also features craft beer and wine tastings, live fire cooking demos, chef appearances, and family-friendly programming. And the flavor doesn't stop at the grill—live music runs all weekend, including a Saturday night performance by West Coast rap legend Warren G, who'll also be competing with his own BBQ team. Thryon Mathews Beth Petsche The Live Fire Experience will showcase bites from top pitmasters, including 'Captain' Ron Dimpflmaier and 16-time Grand Champion Thyron Mathews. Expect everything from oxtail and tomahawk steak to Texas-style brisket and 'mop sauce' ribs. What to Expect Yes, there will be smoke. Yes, there will be rows of custom smokers. And yes, you'll leave smelling like brisket. But that's the point. Between demos, tastings, and live music, this is one of the most satisfying weekends of the year. Advertisement There's also a Kids Zone with carnival games, giveaways, and family-friendly demos. Oyster Bay Brewing Company will debut a custom 'Smoke & Tide' beer on-site. General Admission and VIP ticket options are available, with perks like reserved seating and exclusive tastings. Final Thoughts In a crowded calendar of food events, the National BBQ Festival stands out for its heritage, and its heart. This is real-deal barbecue, built on craft, culture, and community. Just don't wear white.
