Yearly Archives: 2015

Parking levels limited at Huntington LIRR garage

Times of Huntington-Northport

by Rohma Abbas - August 11, 2015

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Spaces to be closed beginning Monday

Huntington-LIRR-south-parking-garage-4_ABBASw — Roped off parking spaces on the fourth level of the Huntington Long Island Rail Road train station's south parking garage earlier this year. File photo by Rohma Abbas

Portions of the Huntington Long Island Rail Road station’s south parking garage will be closed beginning Monday, Aug. 17, due to a waterproofing project that is “the last phase of the garage’s rehabilitation,” according to a Huntington Town statement.

The entire roof level of the five-level garage will be closed for about 24 days. Work will then continue to the lower levels, one at a time. As work commences on the lower levels — also for an estimated 24 days each — three-fourths of the affected level will be closed.

“Commuters are advised that parking should be available in the surface parking lot on the west side of New York Avenue between Railroad and Church streets, but that they should allow some extra time to walk to the station,” according to the statement.

Earlier this year, the town closed off 228 spaces at the garage as part of an emergency repair project. The upcoming waterproofing work, which was anticipated and not an emergency repair, is necessary because it “helps preserve the concrete” at the garage, town spokesman A.J. Carter said.

Exhibit follows lives of local Civil War soldiers

by TBR Staff - August 11, 2015

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Northport Historical Society’s latest exhibit gets personal

civil-war-vets-w — Eight of Northport’s Civil War veterans, from left, Roy Ackerly, Gus Gerard, Charlie Smith, Bill Mulfort, unidentified man, unidentified man, A.G. Tillotson and Barney Fox.

By Rita J. Egan

This year marks the 150th anniversary of the end of the American Civil War, and to commemorate the sesquicentennial, the Northport Historical Society is hosting the exhibit Northport and the Civil War: A Few Good Men. Visitors to the historical society’s museum can follow the lives of 12 Northport men from when they mustered in until the war ended for them.

The historical society joins other organizations in the township of Huntington hosting Civil War events. Both historical society Director Heather Johnson and Terry Reid, consultant to the collections and member of the exhibit’s committee, said when town representatives first approached the organization about hosting an exhibit they were a bit hesitant. They admitted they weren’t confident if they could pull together a full exhibit since they weren’t aware of many Civil War artifacts in their collection. However, Reid said once the committee started culling through items, they found muster rolls with very detailed information about young men from Northport who fought in the war.

The consultant said the muster rolls not only include information about what battles the young men fought in but also if they were injured, their eye color and hair color, names of their parents and occupations. With the discovery of the muster rolls, Reid said the exhibit became a possibility as the committee began writing the stories of each man.

“I thought that here are these men we can focus on, telling their specific stories. So we did it as more of a storybook as opposed to here’s a bullet,” Reid said.

Some of the Civil War items on display at the Northport Historical Society’s Civil War exhibit. Photo by Rita Egan

The committee, which in addition to Reid includes Candy Hamilton, Christine Doll-Wagner, Rhoda Wright and Darcy Little, then set out to find the artifacts to complement the stories. An email was sent out to members of the historical society asking if anyone owned memorabilia. Chris Cierski and Ben Meyburg, Civil War enthusiasts, stepped forward to lend some of the pieces from their collections, including a uniform Meyburg has used in reenactments.

Reid said once the society had artifacts to illustrate the men’s stories the exhibit really came together. Visitors to the museum will not only find photos and letters but also equipment the soldiers would have received such as canteens, belt buckles and guns.

Once the artifacts were in place, knowing that the men belonged to the 48th and 127th infantries, the consultant said the committee members were able to create maps for each cabinet to show the troops’ movements.

“One of our main goals in this whole exhibit was to get people to really stop and think what these men, these boys, did at their young age of 18, 19. They all enlisted and ran off to war immediately to help the cause. Unfortunately it didn’t end well for most of them,” Reid said.

The consultant said there are arrows on the floor to help visitors view the cases in order so that they can follow each soldiers’ journey in chronological order, and at the end, find out their fate.

“It was a very bloody, awful war, and the things they went through. . . . So, my heart was just breaking when I would read what happened to each one of them. I got emotionally attached to these boys. It was heartbreaking really to imagine what they must have gone through,” Reid said.

The exhibit also touches on the contributions the survivors made to Northport after their discharges such as Alfred C. Tillotson who owned a dry goods store on Main Street in the village.

The subject of whether a soldier will return from war is one that Johnson said she believes still strongly resonates with people.

“The idea of coming home, or unfortunately not coming home, it’s been going on since war began and continues to go on, unfortunately. I think because of that though it’s a universal theme. It’s something that we can all relate to even if you haven’t anyone really close to you or in your family who has fought in a war, you probably know someone who has or at least feel for those who are currently fighting,” Johnson said.

The director said visitors will find many interesting items on display including a metal heel plate with a shamrock cutout that Irish soldiers would use on their boots. Johnson said when she saw it she was touched by the fact that despite the horrors they faced, the soldiers still enjoyed some whimsy.

Some of the Civil War items on display at the Northport Historical Society’s Civil War exhibit. Photo by Heather Johnson

Johnson said visitors will also find letters from Francis Sammis to a friend in Northport. The solider wrote about his memories of the girls in Northport and the get-togethers the young people would have.

“He’s still a young man. He may be a soldier and he may be fighting in a horrible, horrible war, but he’s still thinking about those good times. Similar to what a young man might do today,” the director said.

Both Johnson and Reid hope visitors will take the time out to experience each of the soldiers’ stories and that it will have the same impact on guests as it did on them. Johnson said while everyone at the historical society learned a lot, she said she noticed the biggest impact on Reid.

“Terry in particular became very connected to those soldiers. She had read enough about them and it took on a different meaning for her,” Johnson said.

Reid said she found herself feeling protective in a motherly way of the young men as the committee discovered more about each of them.

“I hope that other people will come away the same way, will have the same sort of change as well. How could you not after you see these men’s faces,” she said.

Northport and the Civil War: A Few Good Men will be on view at the Northport Historical Society, 215 Main Street, until the end of the year. For more information, visit www.northporthistorical.org or call 631-757-9859.

Tonks’ new approach to Rett Syndrome at CSHL shows potential

Power of 3

by Daniel Dunaief - August 11, 2015

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chelsea-coenraads-tonks-cshl-w — Chelsea Coenraads photo from Monica Coenraads

Chelsea Coenraads speaks through her eyes. She shows her family how much she loves them with slight changes in her expression. Her family “tries to get her to smile all the time, because her smile can make the darkest situations be okay,” said her mother, Monica Coenraads.

At 18 years old, Chelsea, who lives with her parents in Trumbull, Connecticut, has spoken only one word, when she was a toddler, “duck.” Carrying a disorder that occurs in one out of every 10,000 live female births, Chelsea has Rett Syndrome. Under constant supervision, she has no hand function, spends her days in a wheelchair and is fed through a feeding tube.

But, “she’s so much more than her laundry list of symptoms,” her mother said.

Recently, Monica Coenraads, who cofounded the Rett Syndrome Research Trust, became aware of research at Cold Spring Harbor Laboratory. Professor Nicholas Tonks and his postdoctoral student, Navasona Krishnan, published a study in the Journal of Clinical Investigation in which they inhibited an enzyme Tonks called PTP1B, for protein tyrosine phosphatase.

Tonks and Krishnan demonstrated that male mice with a disorder that comes from an X-linked mutation in a gene called MECP2 lived 75 days, compared with the typical 50 days without the inhibitor. Meanwhile, female mice stopped doing paw gestures that are a model for hand gestures often encountered in patients with Rett.

“We now have a new tool for manipulating a molecular signaling pathway which we already know is deficient in mice models of Rett Syndrome and, we believe, in human patients as well,” said David Katz, a professor of Neuroscience and Psychiatry at Case Western Reserve University School of Medicine who has spent more than a decade studying Rett. Katz started collaborating with Tonks last month.

Professor Nicholas Tonks photo from CSHL

“We believe there are multiple pathways that make promising targets for drug therapy,” said Katz, who completed his Ph.D. at Stony Brook in 1981. By combining a series of treatments, scientists and doctors might be able to offer those with Rett Syndrome a drug cocktail, Katz suggested.

Tonks cautioned that the results are an encouraging step, but there is considerable work to do before this promising result can lead to a possible therapy.

“We are a long way from a treatment for the disease,” Tonks said “A lot more work needs to be done to define more precisely how inhibiting PTP1B would impact Rett patients.”

Tonks’ interest in Rett Syndrome started a few years ago, when Krishnan attended a lecture from another postdoc at Cold Spring Harbor Laboratory.

Krishnan “proposed the experiments in the first place,” Tonks said. “He is responsible for performing the studies.” Tonks credited the other co-authors on the paper for making important contributions, including Keerthi Krishnan, who gave the lecture several years ago that triggered Tonks’s interest. Keerthi and Navasona are not related.

The inhibitor used in these studies was something Tonks and his partners developed several years ago to treat diabetes and obesity at a company called CEPTYR Inc. that has since halted its operations.

As the first to purify protein tyrosine phosphatase, Tonks has generated interest in this family of about 100 proteins among other scientists.

“Before [Tonks’s] initial work, the nature of the enzymes that took phosphates off was obscure,” explained Dr. Benjamin Neel, director of the Laura and Isaac Perlmutter Cancer Center at NYU Langone Medical Center.

Neel, who described Tonks’ reputation as “stellar,” was a postdoc when Tonks purified the first member of this family. “When I saw that paper, I immediately decided this was going to be a major area and I needed to work on it.”

Tonks, who was born and raised in the United Kingdom, came to the United States to work with the pioneers in the signaling field, he said.

Tonks is married to Catriona Simpson, who also has a Ph.D. in biochemistry and works at Cold Spring Harbor Laboratory as an editor. The couple, who live in Huntington, have a 23-year old daughter, Clare, who is getting her master’s degree at Columbia University in English and History, a 19-year old son, Nicholas, who is interested in aviation management, and a 16-year old daughter, Caroline, who wants to become a ballet dancer.

Tonks expressed cautious optimism that he, Krishnan and his lab could help make a difference for the lives of people with Rett Syndrome.

Katz shared a quote from Andreas Rett, a physician from Vienna, Austria, who first recognized the disease.

“Their eyes are trying to tell me something,” Rett said. “I just don’t know what it is.” Katz said that is one of the factors that inspires him to search for effective treatments.

Those would like to learn more about Rett, or donate to research, can do so through www.rsrt.org.

Huntington to take aim at deer population

by Victoria Espinoza - August 11, 2015

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Deer-on-Fire-Island_ABBASw — Deer rutting season means more of the animals running out on local roads. Photo by Rohma Abbas

The Huntington Town Board is taking a shot at regulating what some say is an uptick in deer by hosting a public hearing on a plan to allow seasonal bow hunting on Eaton’s Neck.

Residents who are interested in weighing in on the plan can get a better understanding of what changes would be made to hunting laws at the hearing on Aug. 11 at 2 p.m.

The proposal would amend the town code to allow long bow hunting during hunting season on private properties to anyone who has a hunting license issued by the New York State Department of Environmental Conservation.

A survey of the area’s residents shows support for the proposal, according to town spokesman A.J. Carter,

“Our major concern is safety, traveling our roads at night is hazardous and using our property has become impossible,” Ken Kraska, a resident of Eaton’s Neck said at the July 14 Town Board meeting.

Kraska said himself and many other residents own several acres of “virgin, wooded, undeveloped land,” and the deer population is starting to overrun it. He also described the deer as aggressive, especially during mating season.

The issue of Lyme disease also has residents worried.

“The number of deer has doubled and then tripled, people have had to hire companies to spray for ticks, and you have to do it constantly to stay on top of it,” Joe DeRosa, another Eaton’s Neck resident said at the meeting.

DeRosa has several grandchildren, and says he’s constantly on alert with them as well.

Mel Ettinger, trustee and police commissioner of Asharoken Village, said that an increased deer population has been a problem for years there, too.

“Every year there are more accidents involving deer and automobiles,” Ettinger said.

Animal activists don’t support this method of dealing with the issue and believe that there are more humane ways to reduce the number of deer.

“Bow hunting is one of the cruelest forms of hunting,” Kristin DeJournett, cruelty casework manager for PETA said.

DeJournett described alternative methods to keep deer away, including targeting food supply by cutting back on edible plants.

An increase in native plants, or plants that grow naturally in a particular region, without direct or indirect human intervention, will help reduce interest from deer, since native plants have grown over time and have a natural resistance to local deer, she said.

DeJournett said that scarecrows could work against deer, as well as placing soap or pepper spray on your property, because the smell deters the animals.

“Lethal methods don’t work to control animal populations in the long-term,” she said. “When animals are killed, more animals move in to replace them, and it creates a temporary increased food supply, which causes the remaining does to breed at an accelerated rate.”

Wendy Chamberlin, president of the Wildlife Preservation Coalition of Eastern Long Island, also shares the belief that bow hunting is a cruel and ineffective option.

“For sentience animals, that have thoughts and feelings, it is particularly cruel…it is a long, drawn out, agonizing death,” she said.

Members of the Town Board offered mixed thoughts on the proposal in interviews this week.

“I do think it’s a complicated and sensitive issue,” Councilwoman Tracey Edwards (D) said. “Any time lives of wildlife are taken we have to be very clear on what we’re doing and why.”

Councilwoman Susan Berland (D) seemed a bit more decided against the proposal.

“I know that there is a problem with the deer population, but I believe there is a probably a more humane way to deal with it.”

Councilman Gene Cook (I) indicated that he would be voting against the measure.

“I don’t like it, I think it is a cruel way to handle this, and it’s dangerous. It is bad for the residents and bad for the deer.”

Report: Stay away from Stony Brook pond

by Phil Corso - August 10, 2015

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University launches geese control program to save Roth

RothPondRegatta20150501_PhilCorso_06w — A homemade vessel makes its away across Roth Pond in May. Photo by Phil Corso

An on-campus pond at Stony Brook University has been deemed unsafe, according to a report from the state Department of Environmental Conservation.

The state DEC reported that Roth Pond, a roughly 200-yard body of water in the center of a Stony Brook University residential housing complex, had an excessive amount of cyanobacteria, also known as blue-green algae. It was listed as one of seven locations in the state known to pose the risk of harming anyone who might swim or wade within it, the state said.

“Cyanobacteria are naturally present in lakes and streams in low numbers,” the state DEC said in a statement. “However, they can become abundant, forming blooms in shades of green, blue-green, yellow, brown or red. They may produce floating scums on the surface of the water, or may cause the water to take on paint-like appearance.”

A spokeswoman for Stony Brook University said the campus’s Environmental Health and Safety Department posted blue-green algae bloom advisory signs in several locations around Roth Pond, as recommended by the state Department of Health. She said the university has already taken preventative measures to reduce and eliminate the algae, including diverting runoff, installing fountains to aerate water and implementing a geese control program.

“Roth Pond, a man-made pond, is not used for bathing or swimming,” the SBU spokeswoman said. “Blue-green algae, technically known as cyanobacteria, are naturally present in lakes and streams. There are many environmental conditions that may trigger algae bloom, including nutrient loading, sunlight, calm water and warm temperatures.”

The news of the health risk came just months after the university’s annual coveted Roth Pond Regatta, which tasks students with launching makeshift vessels across the pond to blow off steam during finals week. This year’s event set sail on May 1.

School of Marine and Atmospheric Sciences Professor Christopher Gobbler is an expert on blue-green algae blooms and has been working with the university’s Environmental Health and Safety Department to test the water and formulate a plan for dealing with the algae bloom, the spokeswoman said.

The state said anyone who comes in contact with the water would in turn open themselves up to the possibility of nausea, vomiting or diarrhea, skin, eye or throat irritation or allergic reactions or breathing difficulties. In order to avoid such risks, the state DEC advised that anyone who comes in contact with water that appears scummy or discolored should rinse off with clean water immediately and seek medical attention.

Other areas that were also pegged for excessive amounts of blue-green algae included McKay Lake in Calverton, Fort Pond in Montauk, Kellis Pond in Bridgehampton, Wainscott Pond in Wainscott, Agawam Lake and Mill Pond in Southampton and Marratooka Lake in Mattituck.

Dozens more mosquito samples test positive for West Nile

by Rohma Abbas - August 10, 2015

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County: 26 samples collected last month bring total up to 46 this year

Twenty-six mosquito samples and one bird have tested positive for the West Nile virus in various parts of Suffolk County, Dr. James L. Tomarken, the county’s health commissioner, announced on Friday.

The bird, an American crow, was collected on July 31 from Port Jefferson. All the mosquito samples that came back positive were collected on July 29, according to the county. Five of them were from West Babylon, four were from Farmingville and three were from Lindenhurst; as well as two samples each from Northport, East Northport, Huntington Station, Nesconset and Port Jefferson; and one sample each from Greenlawn, Selden, North Babylon and West Islip.

To date this year, 46 mosquito samples and four birds have tested positive for West Nile virus.

The virus was first detected in birds and mosquitoes in Suffolk County in 1999. It is transmitted to humans by the bite of an infected mosquito. No humans or horses have tested positive for West Nile virus in Suffolk this year.

While Dr. Tomarken said there’s no cause for alarm, he urged residents to take steps to reduce exposure to the virus.

Residents should eliminate stagnant water, where mosquitos breed. Popular breeding grounds include tin cans, plastic containers, ceramic pots, discarded tires, wading pools, wheelbarrows and birdbaths. In addition, residents can make sure their roof gutters are draining properly, clean debris from the edges of ponds and drain water from pool covers.

Minimize outdoor activities between dusk and dawn to avoid mosquito bites, make sure windows and doors have screens and wear clothing that covers you when outdoors for long periods of time, or when mosquitos are more active.

To report dead birds, which may indicate the presence of the virus, residents should call the county’s West Nile virus hotline at 631-787-2200 from 9 a.m. to 4 p.m., Monday through Friday. Residents are encouraged to take a photograph of any bird in question.

To report mosquito problems or stagnant pools of water, call the vector control division at 631-852-4270.

For medical questions, call 631-854-0333.

Sound Beach Fire Department celebrates 85 years

by Erika Karp - August 10, 2015

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The Sound Beach Fire Department celebrated its 85th anniversary with a parade and fair on Saturday, Aug. 8. The event drew hundreds of spectators on the beautiful afternoon, as well as neighboring fire departments Miller Place, Rocky Point, Mount Sinai, Selden, Port Jefferson and Terryville.

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East Northport has fair time with fire department

by Victoria Espinoza - August 10, 2015

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Residents of the Huntington area gathered at the annual East Northport Volunteer Fire Department’s fair last weekend. The fair had rides for all ages, games with prizes, raffles, live music and food for all to enjoy.

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Two men hurt in similar Huntington area shootings

by Elana Glowatz - August 10, 2015

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File photo

Gunshots rang out in the Huntington area twice over the weekend, leading police to find injured young men lying on the ground in separate but similar incidents.

The first shooting occurred early on Saturday morning in Huntington Station. The Suffolk County Police Department said at about 1:35 a.m., officers responded to West Hills Road and President Street after a 911 call reported the shooting. Those 2nd Precinct officers found 22-year-old local resident Nelson Hernandez lying on the sidewalk, a gunshot wound to his back.

Not even 24 hours later, just after midnight on Sunday, 2nd Precinct officers responded to Stuyvesant Street in Greenlawn, between Crown Avenue and Brand Drive, after another 911 call reporting a shooting. Police said they found 18-year-old Aaron Jolly, a Northport resident, lying in the street with a gunshot wound on his right leg.

Hernandez was in serious condition at Huntington Hospital, police said, and Jolly was treated and released from the same facility.

In both cases, police reported that the shooter was unknown. Hernandez was shot while walking on West Hills Road near President Street, and it was not clear whether there was a single shooter of multiple assailants. Jolly was reportedly standing in the street when he was shot by an unknown person.

Detectives from the SCPD’s 2nd Squad are investigating the two shootings. Anyone with information is asked to call them at 631-854-8252, or to call Crime Stoppers anonymously at 800-220-TIPS.

Long Island fires up growing BBQ craze

by TBR Staff - August 10, 2015

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ribs-bbq-w — Ribs are all fired up. Photo from Jonathan Levine/Smoke Shack Blues

By Steve Mosco

Thousands of years ago, mankind crawled out of its primordial origins, stood upright and decided to quit choking down chunks of raw flesh. These prehistoric freethinkers put meat to heat, creating a ritual that continues to compel the carnivore spirit in an endless quest for the slow-smoked supernatural.

The ritual is barbecue and it goes well beyond hot dogs and hamburgers hastily seared on a dirty backyard grill. It is a culinary style reserved for the meticulously obsessive chef, as cooking times can range from several hours to more than half a day and doneness is measured in burnt ends and smoke rings.

“Smoking is such  an important  cooking technique.  In barbecue, it might be the most important.” — Eric Rifkin, Bobbique in Patchogue

Meat, time, heat and smoke; there are no secrets in barbecue, just obsession.

And the obsession is heating up on Long Island. A decade or so in the past, the number of barbecue joints on the Island could be counted on one sauce-stained hand. Now, slabs of brisket, piles of pork, racks of ribs and links of sausage are readily available in napkin-destroying glory in a growing number of eateries.

To travel the Island seeking out these restaurants is to explore the diverse nature of barbecue itself.

Barbecue is a fundamental element in America’s cooking culture; it is the only truly American cuisine, and like everything else purely American, its form is contingent on its regional influences.

There’s Memphis-style pit barbecue, which is high on the hog in rib and pulled form, served in a tangy, thin tomato-based sauce. The Carolinas offer two distinct forms of ‘cue, with North giving us spice and vinegar basted pork and the South opting a sauce that is more mustard based. Kansas City style cooks its meats super slow and super low over hickory wood, served with a thick and sweet molasses sauce. In Texas, meat is king, as dinosaur-sized beef ribs are served alongside a heaping portion of brisket and sauce is usually an afterthought.

St. Louis Spare Ribs
Ingredients: 4-5 pounds pork back “spare” ribs; Your favorite dry rub; Mustard; Your favorite barbecue sauce; Wood chunks or chips for added smoke (optional)
Directions: To start, choose some fresh pork spare ribs. Preheat your grill to 225-250 F. Wash and dry ribs, then trim and remove the membrane. Now rub in mustard on all sides. Lightly apply dry rub seasoning to both sides of the slab. Let stand for 15-30 minutes. Allow ribs to come to room temperature just before placing on the grill. Place a water or basting pan on the grill or within the coals for added moisture (optional). Barbecue at 225-250 F opposite coals with closed grill lid for 3-4 hours. Mop the ribs several times. To keep from overcooking, remove the racks when they pull apart easily, with meat still attached to the bone. Serve with your favorite barbecue sauce.

Barbecue on Long Island is trending toward an amalgamation of styles, with professionally trained chefs taming fire to give the public what it wants.

Bobbique in Patchogue (70 W. Main St.) specializes in Memphis-style pit barbecue. For chef Eric Rifkin, it all started with an inspirational trip to Memphis, Tennessee. With a menu that includes such staples as St. Louis-style ribs, brisket and pulled pork, as well as barbecued salmon and shrimp, Rifkin’s slow-cooking technique utilizes an authentic, soulful southern charm that acts as a great equalizer at mealtime.

“Barbecue is a communal experience,” says Rifkin. “People come together, roll up their sleeves, feel, touch the meat. It’s become a comfort thing. It’s a ‘talk to the table next to you’ kind of meal.”

Rifkin is a classically trained chef with an impressive resume. In transferring his refined talents to the decidedly less polished cooking style of the pit, Rifkin developed his own art of smoke, one of barbecue’s essential elements.

“Smoking is such an important cooking technique. In barbecue, it might be the most important,” he says. “The smoke imparts flavor into cuts of meat that were at one time less desirable. The right kind of smoke used the correct way changes everything.”

Another chef blurring the lines between barbecue boundaries is Jonathan Levine, whose restaurant Smoke Shack Blues opens in Port Jefferson this September. A chef with an origin story that includes fancy cuisine of the French-Italian lineage, Levine’s career trajectory was altered by traveling through the Carolinas and Texas during a family vacation.

It was during that trip he experienced the powerful effects of low-temp cooking combined with smoke. The science of low and slow with smoke melts the fat within, and that translucent succulence bastes the meat from the inside while the outer bark encases the juices until it’s ready for the cutting board.

“Everything is kept inside the meat,” says Levine. “The same cut of meat that is unremarkable cooked one way is made incredible when cooked in true barbecue style. All of those juices rendering inside for 14 hours or so makes for a completely different eating experience.”

Levine recently gave locals a taste of what to expect from his forthcoming restaurant at multiple events at Benner’s Farm in East Setauket. He offered pork shoulder for Western Carolina style pulled pork, smoked barbecue chicken, pork ribs and even tins of his own barbecue dry rub.

“It’s so easy for a chef to toss his meat in a sauce,” he says. “But with a dry rub, there is really nowhere to hide. It is all about the meat.”

Molasses BBQ Chicken
Ingredients for glaze: Cider vinegar — 1⁄4 cup (4 tablespoons); Brown mustard — 1⁄2 cup (8 tablespoons); Molasses — 1 cup (16 tablespoons); Salt — 4 teaspoons; Fresh black pepper — 2 teaspoons
Other Ingredients: Chicken — 6 pounds; Salt — to taste; Pepper — to taste
Directions: Preheat grill. In a pan pour in cider vinegar, add mustard and mix. Add in the molasses, mix well, season with salt and pepper. Place the pan on hot coals and allow to simmer. Place the chicken pieces over indirect heat on grill and season with salt and pepper. Cover and grill at 350 F and cook for about 1 hour. After 20 minutes of cooking, brush the chicken with the glaze after every 15 minutes. When about to be done, sear over direct heat for few minutes.

The nature of Long Island’s cross-cultural barbecue style has even influenced a man who didn’t require an illuminating trip to America’s smoked-meat meccas. Lloyd Adams is a Texan through and through. A marriage brought him to Long Island in 1995 and by 2003 he started Laura’s BBQ Shack, a traveling Texas-style barbecue smoker that rolls into events like a traveling carnival of meat.

After a few years of struggling to find a foothold in the Island’s barbecue scene, Adams’ big break came at an event hosted by the Holbrook Chamber of Commerce. Long before many of the Island’s barbecue restaurants were even a gleam in a chef’s eye, Adams was schooling locals on true barbecue.

“I spent a lot of time explaining it as a cooking method,” says Adams. “I had to explain that the meat might be pink, but it is not raw. That pink you see is from the authentic smoke and the low-temperature cooking.”

But as barbecue continues to marinate and mature on the Island, people are becoming savvier; they are learning to embrace those pink smoke rings and burnt ends, according to Adams.

“People are much more educated about barbecue these days,” he says. “People aren’t going for it multiple times a week like they might Chinese or Italian, but it is growing.”

The ever-evolving Long Island barbecue scene will likely continue to expand to new flavor territories as each new generation cuts through the smoke and slides up to flames. Even in Adams’ own enterprise, the Texas-strong style has morphed to include much more pork than is usually found on slabs in the Lone Star state.

That’s merely one example of the ever-changing story of barbecue culture. And on Long Island, this quintessentially American style of making meat better will continue to raise its flavor profile.

“Whether you are cooking beef or pork or using one style or another, it is important to take pride in your barbecue and always be your own worst critic,” says Adams. “People here are willing to listen and to learn and I suppose that’s a good sign.”

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