Jason Perlow

John Stage, Owner/Pitmaster, Dinosaur BBQ Dinosaur Butt Pulled Dinosaur Sandwich Pulled Dino Sandwich Closeup The Dinosaur Pit. Inside the Dinosaur Pit, with some Butt and Elgin Sausage for the guys. Blue Smoke Ribs. Makin' Slaw. Tastin' Slaw. Pitmaster Michael Rodriguez, of Salt Lick BBQ Salt Lick "normal" portion. Tabla Steak Sandwich Tabla Chicken Tikka Steven Shaw, Executive Director, The eGullet Society Ron Leiber, of the Wall Street Journal Robert Pearson, founder of Pearson's BBQ Kenny Callaghan, Pitmaster of Blue Smoke John Stage, Pitmaster/Owner of Dinosaur BBQ Jeffrey Steingarten, Vogue Magazine Peter Kaminsky, Author of Pig Perfect Howell Raines, former Exec Editor of the New York Times and author of the upcoming book "The One That Got Away" Frank Stewart, photographer of Smokestack Lightning Author/Writer Ed Levine The legendary Mike Mills This is what it looks like if you DON'T have a Bubba Pass. Sitting in the park and having a "Normal" Dinosaur BBQ Pulled Pork sandwich The view from above

Speaking of Gas Stations and Missouri... isnt there a Gas Station that serves Barbecue in Kansas City? http://oklahomajoesbbq.com/

There's a nice article on ITS-IT in the San Francisco Chronicle (6/10/05)

There's a nice article on ITS-IT in the San Francisco Chronicle (6/10/05)

Oh man. That thread brought back some painful.. oh never mind.

Maybe the zillion percent humidity and over 90 degree weather had something to do with it. I'm really hoping it cools down tomorrow. It was so freaking hot and humid that the synthetic rubberized grip on my digital camera actually PEELED OFF when I was holding it. Like the industrial adhesive turned into freaking goo. We were there for several hours, we arrived at approximately noon and I think we left at like 4, and I must have drank at least 10 liters of water in that 4 hour period -- every pit I stopped at I grabbed a bottle of Fiji and chugged it. I didn't need to go to the bathroom once and didn't until we got home. Thats how freaking hot it was.

wow, were you lucky! which sausage and brisket did you like better, Salt Lick's or Elgin's? why? have to decide which line is worth the time. thanks! ← I liked them both for different reasons. Salt Lick was more heavily seasoned than Elgin. Both were excellent.

That was a sample plate they made up nice for us and Gothamist.com.

Pitmaster Otis Walker and the The Smoki O's crew from St. Louis. Snoots. A pair of cupcakes. Pitmaster Don McLemore from Big Bob Gibson BBQ Big Bob Gibson Pulled Pork Blue Smoke Ribs Blue Smoke Ribs getting their final sear Salt Lick Plate Salt Lick Sausage Closeup Salt Lick Brisket Closeup Salt Lick Pit Closeup

Pitmaster Mike "Sarge" Davis of Whole Hog Cafe These guys were filming some video for some stupid website. Pitmaster Garry Roark, Ubon's "Championship Choice" BBQ

Mike Mills ribs Mike Mills BBQ beans

Things are just starting to heat up. The calm before the storm. Ed Mitchell Whole Hog Sandwiches with cracklin'. "I'm Ed Mitchell and you're not." Mitchell Pork Sandwich Closeup Michell Pork Sandwich, Unsauced. Southside Market & BBQ Pitmaster Bryan Brycewell, Southside Market & BBQ (Elgin, TX) Southside Market Pit

Here is the link to our updated photo album. I'm going to post these on the thread as well, with descriptions if I can remember half the stuff we ate. Big Apple Barbecue Block Party 05 (ImageGullet Album) Click (HERE) to view as slide show

Before our BBQ quest today in Madison Square Park, Rachel and I had some shackburgers. It was actually our first experience at Shake Shack, and I feel bad we hadn't visited it earlier.

Linux penguins: http://www.isc.tamu.edu/~lewing/linux/

At the Pre-BABBP party at Blue Smoke this evening, I had an opportunity to check out Blue Smoke's BBQ infrastructure and their line. Some finishing touches being put on the foie gras canapes. Blue Smoke's 2 massive custom smoker rigs. The firebox directly behind the smoker rigs, outside the restaurant. Wood for the firebox. This is the view directly above the firebox. As you can see one of the challenges in building the restaurant was that the ventilation shaft for the smokers had to go all the way up to the top of the building. A quick peek inside the smokers. Brisket, ready for service.

After the AMEX party, we went to Madison Square Park to check out the pitmasters prepping for tomorrow's big event: Blue Smoke loading up their ribs for the night. The restaurant's kitchen (click) was also prepping hard as well. Pitmaster Don Mclemore of Big Bob Gibson BBQ Pitmaster Mike Mills of Memphis Championship BBQ, and author of Peace, Love and Barbecue Dinosaur giving Boston Butts a rubdown A silo of Whole Hog rigs smoking away

Here are some photo's from the AMEX pre-BABBP event at Blue Smoke this evening:

I've never had the Bushnel. The VSOP I have here is Meslon and its ok for mixing but not a great sipping brandy. The Cour de Leon 25 years is really nice if you can find it. Also the Boulard 21 years, but someone got me that bottle in France at Charles De Gaulle. Calvados is really hard to find in the US in general, and even in France it has the lowest production out of the three types of brandy exported by that country.

I bought the aged. They didn't have the white.

Steven, do you think that Stickey's in Teaneck (which now includes Fink as an employee as he runs their catering side) qualifies for inclusion on this list? Its closer to Manhattan than some of the Brooklyn and Queens places are.

Actually it sounds kinda Vietnamese or Thai. Just add some soy sauce and scallions and shallots to the mix, maybe a hit of Nuoc Mam.

I went to Lemongrass in 2003, there's an existing eG thread with pics.

It's 5.5 Miles southeast of the city over the Greater New Orleans Bridge.

Yes, they are called Bubble Teas up north.