In pig eating training for the Big Apple Barbecue Block Party, I ordered the porchetta panino at Il Buco
at lunch yesterday. Just unbelievably deliciouso! Succulent, oh so tasty, and supremely porky.
Tomorrow the Block Party begins. The weather looks like it is going to hold up this year. The lines are long unless you buy the Bubba pass for $125 or get there really early, but it's still a really great hang and the 'cue is sublime.
Do not miss Big Bob Gibson's pulled pork sandwich. Pitmaster Chris Lilly will be there shredding his fabulous pork shoulder with his gloved hands. That's a sight in itself, but wait until you dig into the sandwich.
Chris Lilly photo courtesy of the Gothamist
And of course you cannot leave the fest without sampling Mike Mills' incomparable baby back ribs and Ed Mitchell's whole pig plate.
Pig photo courtesy of the Gothamist.
The barbecue seminars are being held at ICE (50 W. 23rd St.) this year. I am going to be moderating a panel Sunday at 3 p.m. on Making Peace with Barbecue: A Conversation about Food and Culture in the Jewish South. I'm not from the South, but I've eaten a lot of great food south of the Mason Dixon Line, and I'm Jewish and crazy about 'cue, so taken all together, I figure I'm legit enough to moderate this panel. Jack Hitt, Marcie Cohen Ferris, Bill Ferris, and Eli Evans round out the panel, and those are some seriously smart folks. Should be some good jawin' before or after digging into some serious 'cue.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.