Sample the world’s best BBQ at the 14th annual Big Apple Barbecue, with FREE music and top pitmasters from around the country serving up ribs and pulled pork, plus beer and wine to wash down the food.
The 14thannual Big Apple Barbecue is the weekend of June 11/12, in and around Madison Square Park.
Noted North Carolina whole hog specialist Ed Mitchell is returning, along with longtime participants Mike and Amy Mills, Chris Lilly, and Pat Martin.
Local barbecue also is well represented at the Big Apple Barbecue with four New York City barbecue joints participating, reflecting the culinary evolution of NYC barbecue. Heaping helpings of food are $10 a plate.
Or, get a FastPass and skip the lines. FastPass tickets are $125 for two people for unlimited access both days to express lines, and a $100 credit for food, beverages and even merchandise. If you break it down, that means you’re paying $12.50 per person for the weekend for expedited service. Tickets are available online.
One of the top NYC barbecue restaurants at Big Apple BBQ is Blue Smoke, operated by Danny Meyer’s Union Square Hospitality Group. Danny Meyer originated the event in 2002, and managed it until last year. Now, it is managed directly by chef Tim Love and C3, an events company based in Texas, who are smart enough not to change the recipe for this popular annual event.
Here is the list of pit masters and their restaurants, in alphabetical order, so you won’t accuse us of playing favorites:
- Jean Paul Bourgeois, Blue Smoke, New York City
- Joe Duncan, Baker’s Ribs, Dallas
- Billy Durney, Hometown BBQ Brooklyn, New York City
- Charles Grund Jr., Hill Country, New York City
- Sam Jones Skylight Inn / Sam Jones BBQ, Ayden, NC
- Chris Lilly, Big Bob Gibson BBQ, Decatur, AL
- Pat Martin, Martin’s Bar-B-Que, Nashville,TN
- Ed Mitchell, Wilson, NC
- Mike Mills 17th St. BBQ, Murphysboro, IL
- Gary Roark Ubon’s Barbecue, Yazoo City, MS
- Scott Roberts Salt Lick BBQ, Driftwood, TX
- John Stage Dinosaur Bar-B-Que, New York City
- John Wheeler, Memphis Barbecue Co., South Haven, MS
At Big Apple Barbecue 2015, more than 14,000 pounds of ribs were served, along with 7,500 pounds of pork and 3,500 gallons of beer and wine. So get your appetite and thirst ready for this annual event.