Thanks to friends in high places (pitmaster Matt Fisher /name-drop), I got to spend the evening tasting deliciously prepared barbecue meats at the soon to be open [Fletcher's][fletchers] in Gowanus[^1]. While it was a joy to eat [everything on offer][flickr] (really, it was great), the highlight, for me, at least in terms of uniqueness, was the pig head: Although my range has broadened in recent years, I wouldn't consider myself a particularly adventurous eater. Sure I like me some bone marrow now and again but I haven't reconciled myself to offal let alone other more primal animal parts. But when the pig's head was triumphantly laid down on the serving tray and heaping spoonfuls of cheek meat scooped out, I couldn't resist having a go of it. The first thing I noticed was the texture. I can have issues with some textures- gelatinous, fatty mouthfeels don't work well with me and this definitely falls into that category. However, once I got past that (and some bits were more meaty, less fatty than others), what came next was this wonderfully tender, buttery, delicate meat with an amazing taste. I don't know if this will make it onto the final menu or, if it does, what final form it will take when served off the menu, but if it does make the cut (*pun!*), and you end up in Fletcher's, and you don't mind the feeling of fat in your mouth (*that came out wrong*), it behooves you (*sorry*) to give it a bite. [^1]: 433 Third Avenue, Brooklyn, NYC, to be exact. [fletchers]: http://www.fletchersbklyn.com/ "Fletcher's Brooklyn Barbecue" [flickr]: https://secure.flickr.com/photos/errantfool/sets/72157631680071221/with/8049223061/ "Fletcher's Preview Set on Flickr"
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