Sticks & BonesCook Archive
Two thick slices of smoked brisket showing the bark, smoke ring, and rendered fat.

The first cut: thirteen hours over hickory, then a ten-hour hot rest.

Official record003
Date of cook
Filed in

Staten Island, New York

Foodies & Friends: Staten Island

A backyard cook for twenty-five, built around good food, new introductions, and the next room Sticks & Bones might feed.

Cook 003 brought the Cook 002 setlist to Staten Island, swapping smoked turkey for two smoked salmon preparations. The finished record begins with the food as it reached service: hickory brisket, ribs, stuffed chicken, smoked mac, loaded beans, and salmon.

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From the room / 003
“Unbelievable. The best barbecue around.”

Overheard at Cook 003

The brisket

“Oh my God, is that brisket? Jesus H. Christ.”

Overheard at Cook 003

The stuffed chicken

“Oh my God. Very good. Love it.”

Overheard at Cook 003

The spread

“I mean, the food is sick.”

Overheard at Cook 003

The first look

“Wow. Wow. That’s beautiful.”

Overheard at Cook 003

The plate

“Oh my God. Everything I want. Everything I want.”

Overheard at Cook 003

The cook

“Kenny, I’ve been hearing good things about you, man. This fucking is delicious.”

Overheard at Cook 003

01

The Setlist

Menu / 6 dishes

What played

  1. 01Smoked BrisketHickory / 13-hour smoke / 10-hour rest
  2. 02Smoked SalmonBourbon Maple / Cajun
  3. 03Pork RibsBuffet cut
  4. 04Stuffed ChickenBacon / jalapeño / two cheeses
  5. 05Smoked Three-Cheese MacSmoked / hot-held
  6. 06Loaded Baked BeansSmoked / savory / smokehouse sweet
02

Dish briefs

01

Smoked Brisket

A 13-hour hickory smoke followed by a 10-hour hot rest, then carved at service for structure, bark, and a clean pull.

Hickory / 13-hour smoke / 10-hour rest
02

Smoked Salmon

Two smoked salmon preparations: one Bourbon Maple and one Cajun.

Bourbon Maple / Cajun
03

Pork Ribs

Smoked ribs finished for a glossy surface and an easy pull without losing the bite.

Buffet cut
04

Stuffed Chicken

Chicken breast wrapped in bacon and filled with jalapeño, smoked cream cheese, and cheddar.

Bacon / jalapeño / two cheeses
05

Smoked Three-Cheese Mac

A full-pan three-cheese mac smoked until the top browned, then held hot through transport for service.

Smoked / hot-held
06

Loaded Baked Beans

Beans smoked with ground beef, green pepper, sweet onion, all-purpose rub, and barbecue sauce.

Smoked / savory / smokehouse sweet
03 / Gallery

From the smoker to the serving board.

01The first cut: thirteen hours over hickory, then a ten-hour hot rest.
02Pork ribs cut for the buffet.
03Two smoked salmon preparations at service.
04Bacon-wrapped stuffed chicken after the glaze.
05Smoked three-cheese mac, opened for service.
06Loaded baked beans ready for the line.
07The whole brisket resting before the knife.
08Smoked salmon on the board before service.
09A close pass at the rib board.
10Bark, smoke ring, and the clean pull.
11The second smoked salmon preparation on its plank.
12Glaze, bark, and the cut edge.
Audience archive

The audience tapes

Individual sources, preserved with contributor credit.

Opening the tape box…

04

Credits

Made by

Cook lead
Kenny
Production + archive
Ryan
05 / About

Sticks & Bones

Sticks & Bones is a Northeast barbecue company built by a working crew between Philadelphia and New York. We cook for private events, productions, and backyards, with the same care whether the table seats twenty or a hundred.

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