Why We're Still Full From The Big Apple Barbecue
The Big Apple Barbecue did not disappoint this past weekend
It was that time of year again: the annual Big Apple Barbecue. Pitmasters from all around the country flocked to NYC to hotbox Madison Square Park with smoke from the nation's best barbecue. We made sure to stop by and try the ribs, brisket and pork that thousands lined up for this past weekend.
From Southern staple barbecuers, like Scott Roberts of Salt Lick BBQ in Driftwood, Texas, to hometown heroes, like John Stage of Dinosaur Bar-B-Que here in NYC, stations were cranking out plates of barbecue faster than any food festival we've seen before. Ed Mitchell and his son, Ryan, of Ed Mitchell's Q at the Creek in Raleigh, North Carolina, wowed us by roasting whole hogs, which ended up shredded and on a roll with their tangy coleslaw. Next door, we tackled sweet and sticky ribs from Mike Mills of 17th Street BBQ in Murphysboro, Illinois.
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And desserts were not forgotten. The Original Fried Pie Shop was frying apple, peach, blackberry and apricot hand pies; all of which were delicious. If cake was your preference, Sugaree's Bakery in New Albany, Mississippi, was selling its famous layer cakes (our favorite was the rainbow one, of course). Unrelated to the event, Eleven Madison Park was even frying doughnuts right outside its front door, tossing them in cinnamon sugar to order.
Long story short: Everything was delicious and eaten in quantities never before consumed by our editors. Here are the pictures to prove it.
Mike Mills of 17th Street BBQ in Murphysboro, Illinois, prepping a hog about to go on the smoker.
Whole smoked hog getting chopped up from Skylight Inn in Ayden, North Carolina.
Ribs from Dinosaur Bar-B-Que in New York City cooking away.
John Stage of Dinosaur Bar-B-Que in New York City cutting up baby back ribs, fresh from the smoker, to be served with baked beans.
The Original Fried Pie Shop frying up some fresh hand pies filled with peach, apple, apricot or blackberry filling.
The guys from Baker's Ribs finishing up their St. Louis ribs on the grill.
Billy Durney of Hometown Bar-B-Que in Brooklyn carving beef short ribs, served over white bread with pickles and onions.
A hungry barbecue fan cleaning off a beef short rib from Hometown Bar-B-Que.
Dustin Blackwell of Hutchins BBQ prepping his smoker for a long day of barbecue.
Blackwell takes in the delightful, heady scent of his smoker.
Rack of ribs finishing up on the grill before getting cut and served to hungry patrons.
Ed Mitchell's team from Wilson, North Carolina, overseeing the final whole roasted hog, to be shredded and served with creamy coleslaw.