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The Dish: Chef Billy Durney

The Dish: Bill Durney
The Dish: Bill Durney 05:47

Think top-of-the-line barbecue, and you may think of Texas, Memphis or the Carolinas -- but probably not Brooklyn. 

Chef Billy Durney is out to change that. Durney has done a lot of things in his life, but for barbecue, he was schooled by some of the best pitmasters around. His new Brooklyn restaurant, “Hometown Bar-B-Que,” does meat the right way -- slow, smokey and mouth-watering. 

Here are some of Durney’s signature recipes: 

Mac n’ cheese 


1/2 cup flour
1/2 cup butter
5 cup milk
1 tbsp Kosher salt
Cheese mix - 1 lb cheddar and American cheese, both shredded and dusted with flour)
1 box of 1-lb elbow marcaroni 


  1. Heat milk and salt to 165 degrees or just before simmer, do not boil.
  2. While milk is heating, melt butter in a heavy bottom pot.
  3. When butter is frothy, add flour and cook slowly over low heat, stirring continuously until roux is fragrant, yet does not take on much color. 
  4. Add hot milk to roux, continuing to stir as it thickens. Bring to a boil, then let simmer another few minutes. 
  5. Slowly stir in cheese mix -- cheese dusted lightly with flour to absorb excess moisture -- until incorporated and smooth. Keep warm on low heat, stirring occasionally.
  6. Taste and season with salt if necessary.
  7. Boil macaroni to firm (referring to instructions on the box).
  8. Drain and mix in cheese sauce.
  9. Top with Parmesan cheese and serve.
  10. Tip with Texas style queso -- optional.



1 head green cabbage
2 tbsp Kosher salt 


  1. Cut cabbage into 1/4 inch wide strips.
  2. Combine cabbage and salt.
  3. Mash, twist and press so the salt macerates the cabbage and the cabbage releases liquid. The more liquid the better. Place in a clean jar.
  4. If cabbage is not completely submerged, make a brine of 1 tbsp Kosher salt and 4 cups non-chlorinated water and cover cabbage completely. Place a weight on the cabbage and seal in air-tight container, leaving 1/2-inch air space. 
  5. Store in a cool dark place for at least a week. 

Cole slaw 


1 head green cabbage
1/4 head red cabbage

Ingredients for cole slaw dressing

12 oz apple cider vinegar
1.25 cup sugar
1/4 cup salt
1 tsp celery seed
3 tsp ground mustard
1/4 cup mayo


  1. Cut cabbage into thin slices to your preference. Do not mix green and red cabbage at this point.
  2. Make dressing. Then mix with green cabbage. Let sit in refrigerator overnight.
  3. A few hours before serving, mix in the red cabbage - if don’t any sooner you lose the color of the red and the slaw becomes too pink.
  4. Stir in mayo and mix thoroughly, seasoning again with salt if necessary.

Smoked pit beans


8 oz can pinto beans
8 oz can butter beans
8 oz can old-fashioned vegetarian baked beans
1 small onion, medium dice
1/4 cup red bell pepper, medium dice
1/4 cup green bell pepper, medium dice
1/4 cup tomato paste
1/2 cup tomato puree
3 tbsp garlic, minced
2 cups beef stock
1/3 cup apple cider vinegar
1 cup water
1/4 cup dark brown sugar
1/2 cup Worcestershire
1/4 cup molasses
1 cup chipotle powder
1 1/2 tsp ground mustard
2 tbsp granulated garlic
2 tbsp granulated onion
2 tbsp chili powder
1 tbsp paprika
1 tbsp ground ginger
1 tsp ground coriander
2 tsp propriety bbq rub (hometown)
1 cup smoked brisket ends, diced (hometown)


  1. Drain and rinse butter and pinto beans. Do not drain baked beans.
  2. In a large saute pan, sweat onions and peppers until tender.
  3. Mix in tomato paste and caramelize lightly -- just a nice sheen to the paste.
  4. Add and sweat out minced garlic, then remove from heat.
  5. In a large bowl, mix the cooked mixture with the tomato puree, vinegar, water, brown sugar, molasses and Worcestershire. 
  6. Add in all beans, dry spices and brisket. 
  7. Place bean kit in a long 2” deep pan, (aluminum is okay), and smoke overnight.

Note: In the absence of smoking capability, cook the beans in a 225 degree oven until thick -- to chili consistency. Water can be added later to thin out if necessary. If you can find brisket ends or smoked meat ends at your local barbecue joint, you can use them for the recipe.

The Billy Hoyle drink


10 oz Barr Hill gin 
10 oz Cocchi White Americano
10 oz Suze
1 dash orange bitters


  1. Stir, serve over large ice cube. Garnish with orange zest.
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