PrintPhotos from Big Apple Barbecue Block Party 2009
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
Event co-founder and Blue Smoke pit master Kenny Callagan was turning out Kansas City pork ribs and coleslaw.
Hill Country
Hill Country pit master Pete Daversa.
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
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
John Wheeler and his brigade from Rack & Soul smoked and grilled up baby backs and beans.
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
Jimmy Hagood of BlackJack BBQ served up pulled pork championing the coastal low country style of South Carolina.
Big Bob Gibson Bar-B-Q
Chris Lilly, pitmaster Big Bob Gibson Bar-B-Q, based in Decateur, Alabama.
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
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
Baby back ribs from Illinois-based 17th Street Bar and Grill.
Pit master Mike Mills had a barbecue sauce fountain, similar to a chocolate fountain but much tastier on ribs.
The Pit
Pulled pork sandwich and coleslaw from The Pit in Raleigh, North Carolina.
The ever-popular Ed Mitchell was serving up his whole hog spiked with vinegar.
Ubon's 'Champions Choice'
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.
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
Brisket and sausage from The Salt Lick in Driftwood, Texas.
The Salt Lick was so popular, they completely sold out of brisket on the first afternoon.
Pappy's Smokehouse
Another BABBP newcomer was Skip Steele of St. Louis-based Pappy's Smokehouse. They offered up St. Louis-style ribs, naturally.
Wilson's Barbecue
Ed Wilson of Fairfield, Connecticut-based Wilson's Barbecue served Texas-style brisket and coleslaw.
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16 Comments:
I am still full!
Big B at 1:23PM on 06/15/09
wow, I know it's been said a thousand times, but that is more what I was expecting on Saturday..I still have hopes for future events though..
dwnie at 2:21PM on 06/15/09
Nick, beautiful photo work!
Damon Gambuto at 2:31PM on 06/15/09
And my apartment still smells of BBQ. It's too bad nobody captured the pitmasters at 2am warming up their "beasts" and sharing beers. It's bbq all the time for the previous 72 hours, and given the density of the smell in my place, for the next 72 as well.
souldawg at 2:36PM on 06/15/09
Thank you for this delicious looking recap. I couldn't make it this weekend, so salivating over these photos makes me feel like I was almost there.
Laurel E at 2:47PM on 06/15/09
Looks too beautiful for words.
Pauper Nick at 2:54PM on 06/15/09
Damn, I wish I had been there! Awesome photos.
roboppy at 3:48PM on 06/15/09
Ubon's was from Yazoo City, MISSISSIPPI.
dbdtron at 3:50PM on 06/15/09
I was so jealous, the guys working the pit at Bakers Ribs were making a special treat for themselves - jalapenos on the grill, stuffed with cream cheese and wrapped in bacon. I was going to offer them money for one but I knew they wouldn't do it with 500 people watching!
Big B at 4:02PM on 06/15/09
these pics look great. fantastic job!
foodinmouth at 4:17PM on 06/15/09
wow meat overload! really want a pulled pork now
Edwardkimuk at 5:17PM on 06/15/09
Love the photos Nick; wish I had a Fast Pass to enjoy the food that weekend.
momstheword at 5:52PM on 06/15/09
Nice post, why no Daisy May's and the now famous Adam Perry Lang?
sfolio at 6:48PM on 06/15/09
This is the first time in three years I haven't been there. Oh BBQfest, next year my sweet. I will be there, fastpass in hand, to absorb your pigmeat.
inothernews at 10:03PM on 06/15/09
Pappy's BBQ is from St. Louis, but Memphis style. St louis BBQ is sort of gross....(I live here) There is the St. Louis cut of ribs which is what Pappy's uses, but that is the end of St. Louis about it! Love the Pappy's ribs....but the brisket they make is the best!
jardin32 at 2:34AM on 06/16/09
After having worked the entire event alongside Chris Lilly and his crew, I decided to chronicle my experience and make it part of my blog series entitled "things I've seen..." Here's the 4th installment of said series, which could also be called "The Pitmaster and The Apprentice." If you're serious about "Q," read on...
http://www.corinnetrang.com/things-ive-seen-4#more-346
ctrang at 11:02PM on 06/20/09