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The seventh annual Big Apple Barbecue Block Party rolled into town over the weekend. More than 120,000 attendees feasted on about 55,000 pounds of pork and beef. Here is a pit-by-pit guide of the two-day festival. Many NSFV (the "V" is for vegetarians) photos, after the jump.

Blue Smoke

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Event co-founder and Blue Smoke pit master Kenny Callagan was turning out Kansas City pork ribs and coleslaw.

Hill Country

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Hill Country pit master Pete Daversa.

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This was Hill Country's second year at the BABBP. They celebrated by smoking up their estimable brisket and serving it with a side of cool-as-a-cucumber salad. So popular, it was all sold-out by 3 p.m. on Saturday. They had to smoke extra briskets at the restaurant (located just up 26th Street) for Sunday.

Dinosaur Bar-B-Que

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John Stage of Dinosaur Bar-B-Que returned to his outdoor barbecue roots. He used to cook out of a 55-gallon drum at biker meets and festivals, serving up pulled pork and beans.

Rack & Soul

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John Wheeler and his brigade from Rack & Soul smoked and grilled up baby backs and beans.

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Joe Duncan has been in the barbecue business since 1979. He brought all of his experience to bear turning out masterful St. Louis-style ribs and a fiery jalapeno coleslaw.

BlackJack BBQ

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Jimmy Hagood of BlackJack BBQ served up pulled pork championing the coastal low country style of South Carolina.

Big Bob Gibson Bar-B-Q

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Chris Lilly, pitmaster Big Bob Gibson Bar-B-Q, based in Decateur, Alabama.

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This has always been one of the most popular pits at the party and this year was no exception. There was invariably a long line for the signature pulled pork shoulder and mustard laced coleslaw.

Martin's Bar-B-Cue Joint

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Martin's Bar-B-Que Joint from Nolensville, Tennessee, served the state's Western style whole hog. We chatted with pit master Patrick Martin last week about his esteemed role as the first Tennessean to compete.

17th Street Bar and Grill

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Baby back ribs from Illinois-based 17th Street Bar and Grill.

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Pit master Mike Mills had a barbecue sauce fountain, similar to a chocolate fountain but much tastier on ribs.

The Pit

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Pulled pork sandwich and coleslaw from The Pit in Raleigh, North Carolina.

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The ever-popular Ed Mitchell was serving up his whole hog spiked with vinegar.

Ubon's 'Champions Choice'

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Garry Roark and his Ubon's "Champion Choice" crew from Yazoo City, Mississippi, had plenty of their "champions choice" pulled pork shoulder and coleslaw on-hand.

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Event newcomers Jim 'N Nick's Bar-B-Q from Birmingham, Alabama, served homemade smoked sausage with pimento cheese and saltines. The beefy sausage was a perfect marriage between a traditional hot link and chorizo.

The Salt Lick

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Brisket and sausage from The Salt Lick in Driftwood, Texas.

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The Salt Lick was so popular, they completely sold out of brisket on the first afternoon.

Pappy's Smokehouse

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Another BABBP newcomer was Skip Steele of St. Louis-based Pappy's Smokehouse. They offered up St. Louis-style ribs, naturally.

Wilson's Barbecue

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Ed Wilson of Fairfield, Connecticut-based Wilson's Barbecue served Texas-style brisket and coleslaw.

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