Carolina on his mind

Brother Jimmy’s BBQ owner compiles bookful of Southern-style recipes

New York’s favorite go-to barbecue chain is revealing its best-kept secrets. “Brother Jimmy’s BBQ,” the cookbook named after the restaurants, is out now, with recipes from executive chef Eva Pesantez and owner Josh Lebowitz.

“When I began working for Jimmy [Goldman] in 1996, it was a cathartic moment: I realized that my passion for barbecue could forever become my profession,” says Lebowitz, who bought the brand in 2000. Previously, he had taken road trips throughout the South to further his barbecue education.

“The most important tenet I strived to adhere to was the fact that proper barbecue isn’t just about food. It’s an affair that encompasses everything good in life: family, friends, food, and fun....It’s the same essence I found in the Southern culture I’d seen years earlier, during tailgates, backyard barbecues, and some of the eateries I’d visited.”

Twelve years and seven locations later, Brother Jimmy’s has come to be known for its North Carolina style ’cue (which has more focus on the meat, less on the sauce) and convivial (sometimes downright rowdy) crowds. The restaurant’s slogan is “Put Some South in Your Mouth.”

“In short, this book is all you’ll need to bring a little Brother Jimmy’s home to your rooftop cocktails, afternoon beach party, backyard barbecue, Sunday tailgate, or any other event you can imagine,” says Lebowitz.

The book is broken up onto sections like “Condiments, Pickles, and Slaws,” and “Core Rubs, Spices, and Sauces.” Recipes include smoked beef short ribs, fried okra, peach cobbler.

“My belief is that barbecue is supposed to be fun, and this book will outline many of the ways Brother Jimmy’s has been making it fun for New Yorker’s for more than 20 years,” says Lebowitz.