NEW YORK—Tens of thousands of New Yorkers descended on Madison Square Park on Sunday to partake in the seventh annual Big Apple Barbeque Block Party. The event is put on by the Union Square Hospitality Group, a conglomerate of several highly-acclaimed restaurants in the area including one event participant, Blue Smoke barbecue restaurant.
The event’s 15 participants included several restaurants and their pitmasters (head chefs/owners) from around the country. Four of the restaurants, Blue Smoke, Hill Country, Rack and Soul, and Dinosaur Bar-B-Q, were from New York. Others came from states such as Alabama, Tennessee, and Texas.
The Big Apple BBQ is one of the most prestigious events in the barbecue world, and all participants are by invitation only.
This year’s event saw long lines stretching for almost half a city block for every pitmasters’ different take on the classics of whole hog, beef brisket, sausage, and more.
At Martin’s Bar-B-Que Joint booth, from Nolensville, Tennessee, staff working at the event were being hit with an onslaught of customers waiting for their famous pulled pork.
“We’re cooking whole hog barbecue in the middle of New York City!” exclaimed Bo Collier, General Manager of Martin’s Bar-B-Que Joint. According to Collier, on Saturday their booth served out 6,000 portions of barbecue sandwiches. The restaurant drove a custom-made smoker from Tennessee for the event.
More information about the restaurants who participated in the event and their websites with locations can be found online at http://bigapplebbq.org or by calling (646) 747-0584.
The event’s 15 participants included several restaurants and their pitmasters (head chefs/owners) from around the country. Four of the restaurants, Blue Smoke, Hill Country, Rack and Soul, and Dinosaur Bar-B-Q, were from New York. Others came from states such as Alabama, Tennessee, and Texas.
The Big Apple BBQ is one of the most prestigious events in the barbecue world, and all participants are by invitation only.
This year’s event saw long lines stretching for almost half a city block for every pitmasters’ different take on the classics of whole hog, beef brisket, sausage, and more.
At Martin’s Bar-B-Que Joint booth, from Nolensville, Tennessee, staff working at the event were being hit with an onslaught of customers waiting for their famous pulled pork.
“We’re cooking whole hog barbecue in the middle of New York City!” exclaimed Bo Collier, General Manager of Martin’s Bar-B-Que Joint. According to Collier, on Saturday their booth served out 6,000 portions of barbecue sandwiches. The restaurant drove a custom-made smoker from Tennessee for the event.
More information about the restaurants who participated in the event and their websites with locations can be found online at http://bigapplebbq.org or by calling (646) 747-0584.
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