Coming down taste-testing homestretch for @BlueSmoke in-flight meals on @delta. Passing muster! pic.twitter.com/cmZiQ3W9FR
— Danny Meyer (@dhmeyer) January 10, 2014
Hey BBQ fans, looks like 2014 is going to be the Year of You on Delta flights. Big time restaurant honcho Danny Meyer (@dhmeyer) tweeted out this mouth-watering pic at the end of last week and it appears that NYC BBQ mainstay Blue Smoke is going to hit the skies soon. They’ve already got an airport presence at JFK’s Terminal 4 as well as two Manhattan restaurants and concession stands for both the NY Mets and Washington Nationals, but now it appears you’ll be getting some high-quality ‘cue on your next Delta flight (okay, maybe not next, but soon!).
It makes sense, really. Barbecue is a food that does really well when reheated. I spoke to pitmaster (and recent Barbecue Hall of Fameâ„ inductee) Adam Perry Lang about the best methods of heating up BBQ over the summer and came away shocked that the microwave is his preferred method of choice. That plays right into the on-board cooking options, so be prepared for some really tasty meals aboard Delta flights in the near future.
Stay tuned for more details as they become available.
h/t @FromeDome
Except for the fact that airplane ovens are not microwaves…
For the most part, you have standard convection ovens which tend to dry food out, especially at altitude. Newer aircraft, such as the 787, often have steam ovens on board, which mitigate the dried-out effects of aircraft ovens and result in more moist food.
You make a good point, Gene, but the larger point I was trying to make is that barbecue lends itself to being reheated better than most meals. Be it microwaves or convection, you’ll still get a better product with BBQ than a piece of chicken or fish.