Whole Hog Roast in the Hudson Valley: What It Takes, What It Costs, Who It's For
A whole hog roast is a showpiece event. Here's what goes into it, how long it takes, how many people it feeds, and when it makes sense to book one.
Read more →Stories from the Pit
BBQ technique, life in the Catskills, and what happens behind the smoke.
What Are Burnt Ends? BBQ's Most Coveted Bite, Explained
Burnt ends are the caramelized, twice-smoked cubes cut from the fatty point of a brisket. Here's why they're the hardest thing in BBQ to make well — and why most places don't bother.
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From the CIA to the Catskills: Chef Andrew Tobin's Story
How a Culinary Institute of America graduate ended up running a small, focused BBQ spot at a golf resort in Greene County — and why that turned out to be exactly right.
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Corporate BBQ Catering in Hudson Valley: What to Expect
Planning a corporate event in the Hudson Valley? Here's what BBQ catering actually looks like — logistics, food, and why it works better than a plated dinner for most groups.
Read more →How We Smoke Brisket: 12 Hours, Oak Wood, No Shortcuts
Brisket is the hardest thing in BBQ to get right. Here's how Chef Andrew Tobin breaks down the cut, the cook, and what makes a proper brisket worth ordering.
Read more →A Weekend in Greene County: Things to Do Near Greenville, NY
Greene County in the Catskills is one of the most underrated weekend destinations in New York. Here's what to do — and where to eat when you get hungry.
Read more →Planning a BBQ Wedding in the Catskills? Here's What You Need to Know
BBQ wedding catering in the Hudson Valley done right. What to ask your caterer, how to plan for 50 to 300 guests, and what makes a Catskills BBQ wedding work.
Read more →Oak vs Apple Wood: How We Choose What to Smoke With
Not all smoke is the same. The wood you choose shapes the flavor of everything on the plate. Here's how we think about it at Lil' Piece.
Read more →Why We Close on Mondays (And Why That Makes the BBQ Better)
Giving up a full day of service sounds like leaving money on the table. Here's why that reset day is the only way to do BBQ right.
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