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Big Apple Barbecue Block Party 2011


Fat Guy
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Just got the press release on this year's Big Apple Barbecue Block Party. It is to be held June 11 & 12th, 2011 in Madison Square Park and on surrounding streets. The list of 2011 pitmasters and their dishes is:

• Kenny Callaghan

Blue Smoke, New York, NY

Texas Salt & Pepper Beef Ribs

• Charles Grund Jr.

Hill Country, New York, NY

Beef Brisket

• Joe Duncan

Baker’s Ribs, Dallas, TX

St. Louis Style Ribs

• Jimmy Hagood

BlackJack Barbecue, Charleston, SC

Pulled Pork Shoulder

• Tommy Houston

Checkered Pig, Danville, VA

St. Louis Style Ribs

• Chris Lilly

Big Bob Gibson Bar-B-Q, Decatur, AL

Pulled Pork Shoulder

• Patrick Martin

Martin’s Bar-B-Que Joint, Nashville, TN

Western Tennesse-Style Whole Hog

• Mike Mills

17th Street Bar & Grill , Murphysboro, IL/ Memphis Championship Barbecue, Las Vegas, NV

Baby Back Ribs

• Ed Mitchell

Raleigh, NC

Whole Hog, All Natural Whole Turkey Barbecue

• Myron Mixon

Jack’s Old South, Unadilla, GA

Beef Brisket

• Garry Roark

Ubon’s Barbeque, Yazoo City, MS

Pulled Pork Shoulder

• Drew Robinson

Jim ‘N Nick’s Bar-B-Q, Birmingham, AL

Smoked Sausage

• Michael Rodriguez

The Salt Lick BBQ, Driftwood, TX

Beef Brisket, Sausage

• Mike Emerson

Pappy’s Smokehouse, St. Louis, MO

Baby Back Ribs

• John Stage

Dinosaur Bar-B-Que, New York, NY

Pulled Pork Shoulder

• John Wheeler

Rack & Soul, New York, NY

Baby Back Ribs

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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  • 1 month later...

Mike Mills while separating ribs from the rack with his hands:

"If you need a knife it ain't ready."

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Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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Huge lines for Ed Mitchell's. Smoked turkey was surprisingly delicious: moist, smoky, flavorful, tender. Whole hog just as good as previous years.

Long line for Big Bob Gibson, too. Also just as delicious as previous years. I love their sauce.

Surprisingly 17th St line didn't look insane (skipped as I was getting kind of full).

Desserts seemed kind of weak this year. Blondies, brownies, and root beer floats from Blue Smoke and a separate fried pie stand.

AVOID the fried pie stand. Ugh. Cash only (no FastPass cards), multiple entangled lines (general line consisted of three -- two to pay and one to pick up, in addition to the unmarked FastPass line), people cutting (or trying to cut in front of us, we told her off), slow fryer, overall confusion.

"I'll put anything in my mouth twice." -- Ulterior Epicure
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I've said it before and I'll say it again: the local places these days are very competitive. Blue Smoke, Hill Country and Dinosaur each produced 'cue that I thought was in the ballpark of what the out-of-town pitmasters were doing.

It rained some, but the upside was that it kept things cool.

The organization of the event is getting so good that it feels manageable despite zillions of people in attendance. I'll be interested to hear if numbers were down on account of the weather. At least one place ran out of product early yesterday, so that would indicate that there are still a lot of folks there. We'll find out later in the week when they release the estimates.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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We only tried 3 or 4 items today. The best, by far, Mike Mills' 17th St. Bar and Grill.

Served to us, on the house, by Mike himself. Which was not, by any means, the reason they were the best...this guy knows rubs, mops, ribs and the smoking of them thereof.

Told us he did around 1,500 racks yesterday. Ribs coming out of Ole Hickory...

2011_06_12 Ribs_1.jpg

Mike "cutting up" the ribs himself...

2011_06_12 Mike Mills_1.jpg

Happy to have ribs...

2011_06_12 Mills et. al_1.jpg

docs, MikeM, MiamiD, johnder

Edited: To add photos.

Mitch Weinstein aka "weinoo"

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Those pies were fantastic!

Basically, they had deep fried the pies at "home," then flash froze them.

They reheated them in ovens onsite.

Really nice people. Did not bring enough pies.

Blessed are those who engage in lively conversation with the helplessly mute, for they shall be called, "Dentists." (anonymous)

Life is too short for bad Caesar Salad. (Me)

Why would you poison yourself by eating a non-organic apple? (HL)

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since i didnt buy the fast pass this yr i only walked through. shake shack did have a special for the weekend though which i had. it was cheese fries with big bob gibsons pulled pork on it. that was very special. i hope one place in nyc has something like that on the menu.

after walking through a little my friends and i wanted some bbq, but we werent waiting on those lines. none of us having been to dinasour in harlem, we decided to go there. huge menu really enjoyed it.

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