Barbeque

2008-06-23

The sixth annual Snapple Big Apple Barbecue Block Party, organized by Union Square Hospitality Group, brought together 14 of the nation’s top pit-masters and over 100,000 enthusiasts. Check out what they made and their menus for BBQ inspiration. Ken Callaghan, Blue Smoke, New York, NY Kansas City Ribs and Pickles Jonathan Burrows, Mr. Cecil’s, Los Angeles, CA Beef Ribs & Cucumber-Tomato Salad Peter Daversa, Hill Country, New York, NY Beef Ribs & Beans Joe Duncan, Baker’s Ribs, Dallas, TX St. Louis-Style Ribs & Jalapeno Coleslaw Tommy Houston, Checkered Pig, Martinsville,VA Chopped Pork Sandwich & Coleslaw Jimmy Hagood, BlackJack BBQ, Charleston, SC Pulled Pork Shoulder & Coleslaw Chris Lilly, Big Bob Gibson Bar- B-Q, Decatur, AL Pulled Pork Shoulder and Beans Mike Mills, 17th Street Bar & Grill, Murphysboro, IL Baby Back Ribs & Beans Ed Mitchell, The Pit, Raleigh, NC Whole Hog and Coleslaw Garry Roark, Ubon’s “Champion’s Choice,” Yazoo, MS Pulled Pork Shoulder & Coleslaw John Stage, Dinosaur Bar-B-Que, New York, NY Pulled Pork Shoulder & Beans John Wheeler, Rack & Soul, New York, NY Baby Back Ribs & Beans Ed Wilson, Wilson’s Barbeque, Fairfield, CT Texas Style Brisket & Coleslaw

 

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