Check out the remarkable schedule of seminars and demos from the 2009 Snapple Big Apple Barbecue Block Party:
Book Signings
Guests were able to meet their favorite ‘cue experts at book signings immediately following each seminar at the Borders Book Tent.
Saturday, June 13
12:30-12:45 PM “Easier Than Pie” Cooking Demo, Tent Two
It’s time to bring the quintessential summer dessert out of its shell! Let Every Day with Rachael Ray magazine food editor, Leah Holzel and test kitchen director Tracey Seaman treat you to a cooking demo pairing summer-fruit fillings with cookie-size crusts assembled into a countless variety of quick and easy desserts that promise pie satisfaction with no intimidation.
2:00-2:45 PM “Old South Meets New South: Today’s Mississippi Delta Tamales” Cooking Demo, Tent Two
A native of New Orleans, Chef John Currence of Oxford, Mississippi’s City Grocery Restaurant Group designs his menus around classic Creole French and Deep South technique with a backbone of local and seasonal ingredients. So it’s no surprise to learn that when it comes to tamales, John doesn’t limit himself to beef and corn husks. Watch as he demonstrates his recipes for dressed up Mississippi Delta Tamales – contemporary versions of the region’s signature preparation – including one featuring that old Southern favorite, Pimento Cheese.
2:45-3:30 PM “Texas: The Barbecue Empire” Panel Discussion, Tent One
Texas is not only large in land, but also in its myriad styles, influences and personalities. Photographer Wyatt McSpadden and author Calvin Trillin will explore this state in all its bovine and porcine diversity, moderated and cajoled by author Lolis Eric Elie.
3:30-4:15 PM “Great Ribs?” Cooking Demo, Tent Two
We love ribs – and cooking ribs to perfection at home is not as hard as you think, so long as you know how. Join Fred Thompson, author of Grillin’ with Gas and Barbecue Nation, as he demonstrates how applause-worthy ribs are possible without professional equipment. Learn great methods for succulent pork ribs, explore flavor pairings, and dabble in rubs and sauces as Fred waxes poetic about what makes a great rib.
5:00-6:00 PM “Bourbon – America’s Native Spirit” Tasting
Join Whiskey Professor Bernie Lubbers and Fred Noe, 7th Generation of the Jim Beam family and Master Distiller, as they discuss why Bourbon and BBQ are a long standing American Tradition. Taste and learn to identify the nuances of the Small Batch Bourbon Collection while receiving an insider’s glimpse of the history behind Jim Beam, the world’s #1 bourbon.
This seminar will include a tasting and therefore requires all guests to be 21-years of age or older.
5:00-6:45 PM “The Jim Beam-Terry Farrell Firehouse Cook-Off” Competition
Watch the excitement as five teams of New York City Firefighters are pitted against one another for the coveted “Champion Firehouse Pitmaster” title. Competing teams will prepare and grill their food in front of legions of ‘cue enthusiasts and will be judged by a panel of barbecue experts. Judging takes place at 6:30 PM.
The Terry Farrell Firefighters Fund was established in memory of Terry Farrell, a decorated member of Rescue 4/FDNY and Chief of the Dix Hills Volunteer Fire Department. The Fund assists firefighters and their families with educational, medical and equipment needs.
Sunday, June 14
12:30-1:15 PM “Bison…Kentucky’s Native Barbecue Meat” Cooking Demo, Tent Two
Louisville Chef Michael Paley examines smoking, brining, roasting and grilling with three signature bison sandwiches from his restaurant Proof on Main in downtown Louisville. Chef Paley will demonstrate recipes for his Kentucky Bison Burger, Kentucky Bison Pastrami and Smoked Bison Tongue-Pate Sandwich, his take on the Vietnamese bahn mi. Enjoy tastes of these dishes as you learn about the sustainable, healthy qualities of one of America’s true native meats.
4:00-4:45 PM “Capitol Q: The Story of North Carolina’s Skylight Inn BBQ” Film, Tent Two
Over the past four years Joe York and the Southern Foodways Alliance have created a short film specifically for the BABBP. Past films include “Dial ‘S’ for Sausage”, “Something Better Than Barbecue”, and “The Silence of the Lambs’ Grandparents”. This year’s film showcases the Jones family of Ayden, NC, whose restaurant The Skylight Inn carries on a family tradition of whole hog barbecue that has continued in an unbroken line since the 1830s. Followed by a discussion with filmmaker Joe York.
2:00-2:45 PM “Secrets of an Argentine Grill Master!” Cooking Demo, Tent Two
Join South America’s most celebrated chef, Francis Mallmann, and BABBP regular and author Peter Kaminsky as they share their experiences with woodfire cooking from their new book, 7 Fires. You’ll leave with a handful of recipes to spice up your outdoor cooking this summer – and a little wanderlust, too.
3:00-3:45 PM “East of Raleigh: America’s Original Barbecue” Panel Discussion, Tent One
In eastern North Carolina, barbecue is characterized by whole-hog cooking and vinegar-and-pepper sauces. Join John and Dale Reed and John T. Edge as they discuss the origins of that barbecue style showing it was established by the early nineteenth century, not just in eastern NC but throughout the United States. The rise of barbecue stands and the spread of bottled ketchup from 1876 on may have changed the ’cue landscape across the country…but tradition remains east of Raleigh, and in scattered outposts all over the nation.
