[Fat Guy]

I am ashamed.

[kathryn]

I'm not! Well, I sort of am. I only wish I had a bigger stomach. But I had enough space for: Mitchell's, Southside Market, 17th Street Bar & Grill, Big Bob Gibson's, Mitchell's (again), Blackjack, Ubon's "Champion's Choice," Salt Lick, Rack & Soul, Mitchell's (yet again), fried apple pie, pecan pie, and blueberry pie, limeade, and lots of strawberry lemonade.

I uploaded photographs from day 2 onto Flickr here (same place):
http://flickr.com/ph...57600331211533/

I apologize for the Mitchell's obsession. The whole hog is 1. amazing and 2. photogenic. And the folks working there are super-nice.

[Fat Guy]

The Mike Mills beans were a big hit with our son, PJ:

[bpearis]

Fat Guy, on Jun 11 2007, 12:06 AM, said:

The Mike Mills beans were a big hit with our son, PJ:

You're son is quite the dancer, too! Saw him today, but didn't realize he was yours till now.

[Dryden]

To add a little bit more color:

The ribs from Boston were very, very good. If I were in the right mood, I might even prefer them to Mike Mills' from time to time. They almost had a teriyaki flavor to them.

The stew was kind of odd - really didn't know what to expect. I liked it, my wife and sister didn't care for it at all.

I really missed Smoki O's - no one had any snoot this year, and it was missed.

We also felt that they had finally cracked the code on lines and everything else, both days the event ran beautifully.

[Jaymes]

kathryn, on Jun 10 2007, 09:42 PM, said:

I uploaded photographs from day 2 onto Flickr here (same place):
http://flickr.com/ph...57600331211533/

Kathryn, thank you for taking the time to post your wonderful photos for us to see. I was there last year, but couldn't make it this year. I swear I could smell the smoke coming through the computer.

Yes, the Mitchell's whole hog shots are terrific, but I particularly loved the sandwiches from Salt Lick and Southside, with slices of brisket, a hank o' hot link, a couple of pickles, and some big rings of cool, crispy raw onions. Made me wish I were there. Or at least back in Texas.

Thanks again.

This post has been edited by Jaymes: 11 June 2007 - 08:06 AM

[Larry Geller]

We got there at about 3:00 yesterday. NO LINES!! No fast pass, we just got our cue immediately (45 minute lines last year)! Southside Market's sausage was the highlight for us (does Dino rally use the same sausage, I usually don't like it nearly as much there?). Parking was a little tougher, as they took away all the spots surrounding the park this year, but we found a spot on 22nd & 5th. All told, a great time!

[picaman]

Luckylies, on Jun 10 2007, 08:36 PM, said:

If you didn't try the beans from Bakers you very seriously missed out. They were very, very smokey with no bitterness at all- and so smooth. I could have eaten many more of these.

At the risk of being libelous or just flat-out incorrect, I could have sworn that these beans tasted like Liquid Smoke. Someone please correct me if I'm wrong. I hope I am. For me there was that distinct aftertaste.

Quote

I really missed Smoki O's - no one had any snoot this year, and it was missed.

Another vote for that. It wasn't the same without the snoot.

Quote

The stew was kind of odd - really didn't know what to expect. I liked it, my wife and sister didn't care for it at all.

I liked the Brunswick stew, though it always tastes better with squirrel

I've been to all of the block parties, and this was by far the most pleasurable. I actually got to eat everything I wanted to without returning on Sunday, which was great for my day-planning but hell on my digestion. Props to Southside brisket and sausage, Big Bob Gibson cole slaw, Mitchell's whole hog, and 17th St. beans.

Shoulda had that Blue Smoke chicken, I guess.



Jamie

[zEli173]

Jaymes, on Jun 10 2007, 12:14 PM, said:

I'm sorta surprised by this.  When I think "Texas hot links," I don't even think about sauce.  It seems to me that the sausages are so flavorful and, in particular, already so juicy that if you're not careful, the juice runs down your chin.  Adding more sauce not only is unnecessary, it would be a distraction.  I always thought that the sauces offered were for the hunks of beef, pork, lamb, chicken, goat, etc., what-have-you.

But not the sausage.

Am I alone in this?

Do most of y'all add sauce to your Texas hot links?





Edited to add: 

Been thinking more about this, and continue to be puzzled.  I've been to Southside Market many, many times and, as I recall it, they have a big vat of their sauce sitting there along with other condiments.  The sauce is a thin, peppery, tomato-vinegar-based hot (spicy) barbecue sauce, not at all "relish-like."  They do also offer, IIRC, a pico de gallo-type salsa/relish that many folks (like me) ladle onto their pinto beans.

Now, it's been two or three years since I've been there, and I go to a LOT of BBQ places, including the other famous one in Elgin, Meyer's Smokehouse (which is practically next door), so it's quite possible I'm mixed up on this.

But are you SURE that the "relish-like" stuff was supposed to be a barbecue sauce?  And not, say, a garnish for sandwiches or the beans?

IMO (which I'm obviously not alone in), most bbq benefits from the contrast of a small amount of spicy, sweet and/or tangy sauce. For me, hot links are no different from other meats. It's not a question of what's necessary but what's optimal.

-----

I was definitely referring to the Southside sauce. It's by no means relish, but it has a relish like quality that I don't care for.

[Luckylies]

picaman, on Jun 13 2007, 11:21 AM, said:

Luckylies, on Jun 10 2007, 08:36 PM, said:

If you didn't try the beans from Bakers you very seriously missed out. They were very, very smokey with no bitterness at all- and so smooth. I could have eaten many more of these.

At the risk of being libelous or just flat-out incorrect, I could have sworn that these beans tasted like Liquid Smoke. Someone please correct me if I'm wrong. I hope I am. For me there was that distinct aftertaste.

me non!!!!

but I'm not that versed on the liquid smoke flavor...


bah... they were so goooood. They were really somkey

...I hope not.

[zEli173]

This might have been covered elsewhere, but I'm wondering how the economics of this event work. Do the vendors make a profit? Are they paid a flat fee for their appearance or do they get revenue based on sales? In the latter case, is it cumulative sales or only sales made by the individual vendor? How is the cost of supplies handled?

This post has been edited by zEli173: 20 June 2007 - 12:24 PM

[Reignking]

Article on BlackJack BBQ's trip to NYC...

"BlackJack got a stipend for coming, essentially a break-even proposition given the festival's scope and exposure."

This post has been edited by Reignking: 20 June 2007 - 12:50 PM

[kathryn]

From what I understand: all of the Pitmasters and their crews are volunteering to attend this event. Vendors make money off of merchandise (sauces, rubs, t-shirts). All food profits go to the Madison Park Conservancy. The vendors get a travel allowance but often it doesn't cover the full cost of transporting heavy equipment from their hometowns (which can be hundreds of miles away).

This post has been edited by kathryn: 20 June 2007 - 12:53 PM

[Fat Guy]

Here are some wrap-up numbers we received from the Big Apple Barbecue organizers. The 2007 event broke all the old records:

* 110,000 people attended the event
* 64,545 lbs of barbecue were consumed
* $75,000 was raised for the Madison Square Park Conservancy
* 13 pitmasters prepared barbecue

The following were consumed:

* 7,420 lbs beef ribs
* 8,000 lbs pork ribs
* 15,325 cans of soda
* 2,900 lbs baby back ribs
* 3,900 lbs whole hog
* 10,250 bottles FIJI water
* 14,800 lbs beef brisket
* 7,875 lbs chicken
* 19,652 cans of Snapple
* 9,400 lbs pork butt
* 27,500 hamburger buns
* 4,000 slices of pie
* 6,000 lbs pork shoulder
* 44,000 slices of bread
* 4,000 cookie bars
* 4,250 lbs sausage
* 6,015 lbs baked beans
* 3,685 lbs cole slaw
* 12,981 cups of beer

[Curlz]

Another wrap-up number: according to Eater.com, this year's event raised $75K for the Madison Square Park Conservancy. That's a nice chunk of bacon!

[Fat Guy]

I wanted to mention that the next Big Apple Barbecue Block Party has been scheduled for 7 and 8 June of 2008. I was asked, along with John T. Edge, Ed Levine and a few others, to sit on an advisory panel, so I should be able to get the word early on attendance, plans, etc., and will post whatever I learn to the extent it's shareable.