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Posted in , on 16 April 2016, by , 0 Comments

The 4-1-1

The Big Apple Barbecue Block Party is the nation’s largest culinary and music festival dedicated to the best in barbecue. The free, weekend-long event is set in the heart of New York City. Each year, hundreds of thousands of guests flock to the festival to enjoy mouthwatering ’cue from the world’s most celebrated Chefs and Pitmasters.

14th Annual Event
Madison Square Park, NYC
June 11 – 12, 2016
11 AM – 6 PM

The Big Apple Barbecue Block Party takes place in and around Madison Square Park.

– Madison Avenue, from East 23rd Street through East 27th Street
– East 26th Street, from 5th Avenue through Park Avenue

No, the event is free and open to all! Incredible barbecue is available for $10/plate, and guests can purchase beer, wine, and more throughout the event.

FastPass tickets are available for all those interested in beating the lines. The FastPass guarantees access to the express lanes for the bearer and one guest throughout the weekend, in addition to $100 towards food, wine, beer, and merchandise. Please visit http://bigapplebbq.org/tickets/ to score one today.

The Madison Square Park Conservancy is proud to present the Big Apple Barbecue Block Party. 2016 marks the first year the Madison Square Park Conservancy is both the owner and beneficiary of the festival. To date, the event has raised over $1Million for the Madison Square Park Conservancy, in support of the park’s beautiful grounds, world-class programming, cultural events, and beyond.

Yes. The Big Apple Barbecue Block Party welcomes guests of ALL ages. Please note, “Big Wig” ticket holders who wish to bring a child into the VIP tent must remain together at all times.

No, the entire event is free – music included! Listen to great live music all weekend long at the stage in Madison Square Park.

Yes, please do! The Big Apple Barbecue Block Party is a celebration of the country’s best barbecue – which is perfectly suited for its Madison Square Park home. All guests are welcome to bring their own picnic essentials, though lawn space is limited to a first-come, first-served basis.

Absolutely! The event takes place in, and around, Madison Square Park – which is open to all guests throughout the weekend.

Yes! The festival takes place in pet-friendly Madison Square Park – which even features an enclosed dog park for all our furry friends.

For general inquiries, please contact info@bigapplebbq.org

Please direct any media inquiries to our communications team at press@bigapplebbq.org, and we’ll be in touch soon.

We’re always seeking out great partners, please direct any inquiries to ashah@bigapplebbq.org and a member of our sponsorship team will be sure to respond.

It sure is! We’re thrilled to offer a limited number of FastPasses for the 2016 event, providing access to expedited service for barbecue, beer, and wine throughout the weekend.

We’ve re-imagined the FastPass experience so it’s faster and better for all. In addition to limiting the number sold, we’re also creating separate, more efficient FastPass-dedicated lanes to ensure the 2016 event is wonderful for all guests (with a FastPass, or without), as well as the pit crews out there smoking great eats for us all, all weekend long.


The FastPass package includes:
– FastPass and one (1) Companion Pass
– Exclusive access to express lanes throughout the weekend for bearer and one guest
– $100 towards food, beverage, and merchandise

BIG WIG VIP PASS – $275 (per person)

The Big Wig VIP package includes:

– FastPass and one (1) Companion Pass
– Private VIP Tent: shade-filled respite, open bar, and bites
– Access to a Private VIP Area for Pass Holder and one (1) companion: shade-filled respite, open bar, and bites
– Exclusive access to express lanes throughout the event for bearer and one guest
– $100 towards food, beverage, and merchandise

The “Big Wig” VIP Pass is offered by day, with one passing providing access for the Pass Holder and one companion. A “Big Wig” VIP Pass provides access to the VIP area on either Saturday or Sunday, depending on the day selected. A separate “Big Wig” VIP Pass is needed for each day.

All purchases are final. Regretfully, no exchanges or refunds are possible. Please contact our ticketing partners at Front Gate for additional questions regarding your order: support@frontgatetickets.com or 888.512.SHOW (7469).

We regret to hear you’re unable to join us at the 2016 event. Unfortunately, all sales are final. For additional information, please review purchase terms: http://www.frontgatetickets.com/support/terms/

Only 2016 FastPass and “Big Wig” VIP Passes are accepted at the 2016 event. Tickets are non-transferable and non-refundable. Remaining balances from previous years are not honored at this year’s event, nor will they be in the future. We encourage you to make the most of your 2016 FastPass with friends & family this year!

Absolutely. When making your purchase, please indicate the alternate shipping address.

“Big Wig” VIP Passes will ship 2-4 weeks in advance of the event.

If you selected priority delivery, but have yet to receive your Pass, please contact our ticketing partner, Front Gate Tickets via email support@frontgatetickets.com or by phone 888.512.SHOW (7469).

Admission to the Big Apple Barbecue Block Party is free and open to the public. Guests to not need a ticket to attend.

Some of the best barbecue in the world is available throughout the event for $10/plate. Guests purchase ’cue directly from Pitmasters at their individual rigs (see site map for layout).

Beer, wine, desserts, and more are available for purchase throughout the event. Cash, credit cards, and Apple pay accepted throughout the event.

The festival is rooted in a deep appreciation for the culinary traditions of barbecue. The culinary talent features the absolute best Chefs and Pitmasters from around the country. Each Pitmaster takes great pride in the craft of real-pit barbecue – cooking the meat low and slow to achieve the desired texture and flavor.

Incredibly, they’re out here smoking 24 hours a day throughout the weekend. Each dish averages between 12 – 16 hours in the smoker before it arrives in your hands. If you think about it, the time you may spend in line isn’t all that bad considering the patience and passion they’re putting in to make sure it’s exceptional!

FastPass and “Big Wig” VIP Tickets are non-refundable. However, 2016 ticket holders are welcome to transfer their passes to friends or loved ones who are 21+ years old.

No! The Big Apple Barbecue Block Party is a rain or shine event.

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Posted in , on 16 April 2016, by , 0 Comments

Slow & low, that is the tempo…

The festival is rooted in a deep appreciation for the culinary traditions of barbecue. The culinary talent features the absolute best Chefs and Pitmasters from around the country. Each year, the entire Flatiron neighborhood is transformed virtually overnight into a barbecue-lover’s paradise, with the biggest names in the game setting up shop in the middle of Manhattan, smoking up that skyline.

Take a trip around the barbecue belt in the middle of NYC. We’re bringing you the most spectacular, nuanced regional barbecue styles for only $10/plate.



The 2016 line-up celebrates 14 of the nation’s most celebrated Pitmasters. The list is a total smoke show.

Billy Durney, Hometown BBQ

Brooklyn, NY

Charles Grund Jr.,  Hill Country

New York, NY

Chris Lilly, Big Bob Gibson Bar-B-Q

Decatur, AL

Ed Mitchell & Ryan Mitchell, Ed Mitchell

Wilson, NC

Gary Roark & Leslie Roark Scott, Ubon’s Barbeque

Yazoo City, MS

Jean-Paul Bourgeois, Blue Smoke

New York, NY

Joe Duncan, Bakers Ribs

Dallas, TX

John Stage, Dinosaur Bar-B-Que

New York, NY

John Wheeler, Memphis Barbecue Co.

South Haven, MS

Mike Mills & Amy Mills, 17th St. BBQ

Murphysboro, IL

Pat Martin, Martin’s Bar-B-Que

Nashville, TN

Sam Jones, Skylight Inn / Sam Jones BBQ

Ayden, NC

Scott Roberts, Salt Lick BBQ

Driftwood, TX

    Big Bob Gibson Bar-B-Q, Decatur, AL

    Chris Lilly emerged on the barbecue scene in 1992 when he began working for the world famous Big Bob Gibson Bar-B-Q restaurant in Decatur, Ala. Recognized by The Wall Street Journal as having the best pork barbecue in the country and named the “Best Barbecue Restaurant in Alabama” by the Birmingham News. Lilly is now vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q.

    Lilly is also head chef of the award-winning Big Bob Gibson Bar-B-Q Competition Cooking Team, and the winner of 15 World BBQ Championships in several barbecue categories and a record four Memphis in May Grand Championships (2000, 2003, 2011, and 2014), as well as winning the American Royal International Invitational Cook-Off. Lilly was able to display his culinary talents abroad by capturing the Grand Championship at the 2003 International Jamaican Jerk Barbeque Cook-off. In 2012, he won the title of “King of the Smokers” at a national barbecue Invitational.

    Widely recognized as one of the top pitmasters in his field, Lilly has been a guest chef for fourteen years running at the Food Network’s South Beach Wine and Food Festival, has served twice as guest chef at the James Beard Foundation and the American Institute of Wine and Food, was a presenter at the Low-Country and Caribbean Food Conference at Johnson and Wales University, and recognized as Celebrated Chef by the National Pork Board. In 2011, Lilly was an instructor for Pork Summit at Culinary Institute of America in Napa Valley.

    In addition to his work at the restaurant and on the competition barbecue circuit, Lilly also lends his expertise to Kingsford® Charcoal as a national spokesperson, to many organizations such as the National Pork Board and KC Masterpiece for recipe creation, and to companies like Nissan, NASCAR and Ritz Carlton for private event catering.

    Lilly has appeared on “Live with Regis and Kelly,” “The Today Show” thirteen times, “The Martha Stewart Show,” “ESPN College Football Live,” and “ESPN Game Day,” as well as numerous Food Network programs, including “Cooking Live with Sara Moulton,” “BBQ with Bobby Flay,” and “Paula’s Home Cooking” and has made countless special appearances on local stations nationwide. In 2011, he competed on the Food Network competition reality show "Best in Smoke" and also appeared as an expert judge on the 2011 CBS show "Ultimate Barbecue Showdown." In addition to the television appearances, his cooking has been featured in Southern Living, People, Food and Wine, Food Network Magazine, The New York Times, Men’s Health, The Wall Street Journal, and Maxim Magazine.

    In 2009, Lilly authored a compilation of recipes, stories, and expert advice on outdoor cooking: BIG BOB GIBSON’S BBQ BOOK, Recipes and Secrets from a Legendary Barbecue Joint. The National Barbecue Association awarded it “Book of the Year” and it is now in its 7th printing. In 2014, Lilly’s second book and much anticipated follow-up is titled: FIRE & SMOKE, A Pitmaster’s Secrets.

    In an effort to educate America on the fundamentals of championship barbecue, Chris was the co-creator of “The All-Star BBQ Showdown” for The Outdoor Life Network (OLN). This 9 episode BBQ television series aired in 2005. Along with creating the show, Chris has also assumed the Executive Producer role and hosted the show. In 2006, Chris continued with his television career as co-creator and executive producer of BBQ Championship Series on Versus Network.

    Ed Mitchell, Wilson, NC

    Legendary Pitmaster Ed Mitchell returns to the Big Apple Barbecue Block Party with his son Ryan. An incredibly talented father-son duo, Ed and Ryan look forward to serving their family legacy of the most tasteful whole hog BBQ in the south to guests at the 14th Annual event. Longtime fans will remember Ed as one of the original pitmasters who helped establish the Big Apple Block Party as one of the most exciting food and music festivals in the country.

    A native of Wilson, North Carolina, ‘known for its eastern style vinegar based BBQ,’ Ed’s passion began in early childhood where his family would celebrate – whether holiday, special occasion, or end the tobacco season – with amazing barbecue.

    A grandson of small farmers, Ed learned at an early age how to prepare whole hogs using a 150-year old method taught to him by his father and grandfather. Although education, work-life, and military experiences took him away from family traditions for a period, they came flooding back immediately upon returning to Wilson and the family business.

    Ed’s commitment to authentic whole hog barbecue and farm-raised animals places him in a unique position within the culinary community, and one of the nation’s most sought-after Pitmasters. Ed is featured prominently in episode of Michael Pollan’s award-winning documentary, “COOKED,” which considers the cross-cultural tradition of barbecue and cooking with fire. Barbecue as togetherness is the passion and philosophy that drives the Ed Mitchell brand. Visit Ed Mitchell’s Que @ the Creek in Raleigh, NC, to enjoy his family’s tradition and legacy serving the best barbeque in the Carolinas.

    Ubon’s Barbeque, Yazoo City, MS

    Garry Roark’s barbecue background is long. His grandparents created an amazing barbecue sauce that was passed down to Garry’s father, Ubon Roark. Ubon may have started the family barbecue tradition but Garry has taken barbecue past tradition and made it his life’s work. Garry began competitive barbecue in 1989 and continues to compete today. Along with his daughter, Leslie Roark Scott, Garry owns Ubons Restaurant in Yazoo City, MS. Garry, Leslie and Garry’s grandson, Jacob Roark Scott, can all be found at the restaurant in Yazoo City, at competitions and festivals around the country and on Food Network, Destination America and Travel Channel.

    Blue Smoke, New York, NY
    Growing up in the small town of Thibodaux, Louisiana in a family that practiced seasonal rituals such as catching catfish, duck hunting, making fig preserves, and cleaning shrimp, Jean-Paul grew up surrounded by vibrant Southern cuisine, prepared by two parents who had a passion for living off the land and cooking with fresh, seasonal ingredients. These early experiences of flavorful food, and the way it brought family and friends together, left their imprint on Jean-Paul, who enrolled at John Folse Culinary Institute at Nicholls State University, where he received his Bachelor’s degree. During his time in culinary school, Jean-Paul was selected as one of four lucky students to participate in an exchange program with the Paul Bocuse Institute in Lyon, France. The trip opened his eyes to the richness of French food culture and the seriousness with which they treated their national cuisine. After completing his formal studies, he worked at Étoile restaurant at the Domaine Chandon winery in Napa and then moved to San Francisco to become opening sous chef at EPIC Roasthouse under Chef Jan Birnbaum. In 2007, finding himself craving a change of pace, Jean-Paul moved to the island of St. Thomas, where he served as sous chef of two local restaurants and developed a true passion for soul food, which played a pivotal role in helping define his vision as a Southern chef. In early 2009, Jean-Paul decided to return to the U.S., and packed his bags to head to New York City, despite not knowing anyone there and never having visited. Soon after, he joined the Maialino team three months after Union Square Hospitality Group opened the Roman-inspired trattoria in Gramercy Park. Over his four years at Maialino, Jean-Paul was promoted several times, and was named Chef de Cuisine of Gramercy Terrace at The Gramercy Park Hotel in 2013. In 2014, Jean-Paul became Executive Chef of Blue Smoke Enterprises, which includes Blue Smoke, Jazz Standard and Blue Smoke On The Road.
    Bakers Ribs, Dallas, TX

    Joe Duncan has been in BBQ scene since 1979 which has made him know a thing or two about good Texas BBQ. He owned BBQ restaurants in Lake Worth and East Texas before opening Baker’s Ribs in Dallas in 1988. They have since grown into a BBQ enterprise with 9 locations throughout Texas and one in Minneapolis. Over the past 28 years, Baker’s Ribs has received countless accolades from every neighborhood they serve.
    Baker’s Ribs is family-operated and understands that good Texas BBQ is a southern staple. It is just part of Texan DNA. Recognizing that the right cut of meat gets you off to a great start, Joe serves “St. Louis Cut” ribs. This cut gives the best bang for your buck flavor especially when with a sweet rib rub. The smoked result gives a tasty dark crust surrounding a flavor-packed rib.
    Joe is serious about his barbecue, smoking it low and slow in a hickory wood-fired smoker at a consistent 250 degrees. The fires are kept going every day 24/7/365, serving up over 750,000 lbs of smoked barbecue in their 10 locations yearly. As Joe says, we have an eternal flame.
    As for Fried Pies, Baker’s Ribs feels every good barbecue meal deserves an equally delicious dessert. Joe Duncan searched high and low for the best fried pies in the south and about 5 years ago, he found the southern prize. He began building fried pie bakeries inside some of his restaurants to offer this treat fresh daily. The pies have a melt-in-your-mouth crust with chunky, rich, and overflowing fruit fillings. In the restaurants, Baker’s Ribs also offers barbecue stuffed fried pies (brisket and pulled pork). Why can’t you have the best of both worlds?

    Baker’s Ribs Experience in Big Apple
    Baker’s Ribs is back to Big Apple this year for the Annual Big Apple Barbecue Block Party. This is the 9th year the Dallas family BBQ restaurant has participated. Besides serving their award-winning ribs and specialty jalapeño coleslaw, Baker’s Ribs in partnership with Original Fried Pie Shop offers delicious fried fruit pies. Each year, the Dallas-based restaurant receives an overwhelming response from fans over their Texas barbecue and fried pie combination with lines spanning over 3 blocks. Baker’s Ribs each year serves 6000 lbs of ribs and 6000 homemade fried pies to hungry Barbecue lovers, proving that BBQ is a national indulgence.

    Dinosaur Bar-B-Que, New York, NY

    John Stage, the founder and owner of Dinosaur Bar-B-Que, began his career in cooking out on the open road. In 1983, John and two partners started the business by cutting a 55 gallon drum in half to form a makeshift barbeque and hit the road—catering to motorcycle shows, fairs, and festivals up and down the east coast.
    In 1988, tired of the gypsy lifestyle, Stage decided to settle in Syracuse, NY, where he opened his first Dinosaur Bar-B-Que restaurant. In the following years, Stage has expanded with locations in Rochester, Manhattan, Troy, Newark, New Jersey, Stamford, Brooklyn, Buffalo, Chicago and Baltimore.
    Dinosaur Bar-B-Que has gained a reputation far and wide for serving some of the best BBQ in the country with a vibrant and lively setting. Dinosaur Bar-B-Que’s menus are firmly rooted in the traditions of southern barbecue and influenced by flavors that give Dino BBQ’s dishes their own distinctive character. “That’s one of the secrets of great barbecue,” says Stage, “staying committed to tradition, but finding your own stamp and signature.”
    John Stage has built Dinosaur Bar-B-Que into a nationally known brand that includes a catering division complete with mobile barbeque rigs. Dinosaur’s line of award-winning BBQ sauces and rubs is available in Whole Foods. Additionally, Stage is the author of a successful cookbook, Dinosaur Bar-B-Que: An American Roadhouse (Ten Speed Press; 2001) that has sold over 175,000 copies and was voted cookbook of the year by the National BBQ Association.

    Memphis Barbecue Co., South Haven, MS

    John David Wheeler, Head Cook for the Natural Born Grillers BBQ Team, has been one of the most award-winning BBQ cooks in the world. Among his many accomplishments are twice winning the overall Cooking Team of the Year award, winning the World Grand Championship at Memphis in May, winning three separate World Championships, over 75 Grand Championships and literally thousands of other awards.

    John Wheeler is now a partner and Pitmaster in the Memphis Barbecue Company, one of the hottest BBQ restaurants in the country. Mr. Wheeler’s partner and Co-Pitmaster in the restaurant is Melissa Cookston, also a multiple World Championship winner, making the restaurant the only restaurant in America to feature two World Championship Pitmasters.

    17th St. BBQ, Murphysboro, IL

    Mike Mills and Amy Mills are the barbecue world’s dynamic father-daughter duo widely regarded as experts in the scene. Mike Mills is considered by his peers a true pioneer, legend, and leading force in the barbecue world. A second-generation pitmaster, he has devoted his entire life to the pursuit of pork excellence and has perfected his recipe for great barbecue. For almost 30 years 17th Street Barbecue, located deep inside Southern Illinois, and in Las Vegas at his Memphis Championship Barbecue outpost, has attracted legions of fans throughout the years for their world-champion barbecue and for their trademark warm and gracious hospitality.

    Inducted into the Barbecue Hall of Fame in 2010, his 17th Street Barbecue joints in Southern Illinois are a keystone pilgrimage for the barbecue faithful.  As a competition barbecue cooker he led the most triumphant teams in history including a four time World Champion and three time Grand Champion at Memphis in May.  In addition, he is a founding pit master of the Big Apple Barbecue Block Party, an annual New York City tradition that draws over 120,000 people to sample the country’s best barbecue over one weekend in June. As barbecue guru, Mike Mills consulted with Danny Meyer to create Blue Smoke, one of New York City’s pioneering barbecue restaurants.  Restaurants & Institutions magazine calls him “America’s most revered pit master.”

    Amy Mills is the go-to-girl of barbecue.  She is the marketing mastermind behind 17th Street Barbecue restaurants.  Together, she and Mike wrote the James Beard Award-nominated Peace, Love and Barbecue.  Her Whole Hog Extravaganza & BBQ classes rope in the barbecue faithful from as far afield as New Zealand and China. 

    In 1988, Mike and Amy Mills created Praise The Lard – the Murphysboro Barbecue Cook-Off, one of the cornerstone events in competition cooking.  The event celebrated its 25th Anniversary in 2012.  Praise the Lard is an old fashioned tent revival celebrating the almighty pig with $17,000 in prize money and a weekend full of fun.  This is the only one-day, dual sanctioned contest on the circuit.  Simultaneously judged by MBN and KCBS, the two official bodies of barbecue – it draws top barbecue talent from near and far.

    Together Mike and Amy are considered complete authorities on barbecue and the business that surrounds it.  Barbecue isn’t a way to cook; it’s their way of life.  They are invested in barbecue whole hog, creating great food and community everywhere they go. In Mike Mills’ own words, “Life’s too short for a half-rack.”

    Follow 17th Street Barbecue on Facebook at www.facebook.com/17thstreetbbq and on Twitter @17thstreetbbq. 

    Martin's Bar-B-Que, Nashville, TN

    One of the country’s most renowned pitmasters, Pat Martin is self-taught, having learned the art and craft of West Tennessee-style smoke and meat in the tiny town of Henderson, before making Nashville his home. West Tennessee's legendary whole-hog Bar-B-Que tradition is the cornerstone of Martin's Bar-B-Que Joint. The restaurants have been featured on the Food Network's popular broadcast, "Diners, Drive-Ins and Dives” and the Travel Channel’s “Bizarre Foods with Andrew Zimmern” and in publications such as Bon Appetit, Esquire, Conde Nast Traveler and Men's Journal. Pat is a member of the Fatback Collective, a group of restaurateurs, chefs, farmers and writers advocating the benefits of heritage breed livestock. He lives in Nashville with his wife, Martha Ann, and their three children, Wyatt, Daisy and Walker.

    # # #

    Press Contact:
    Amy Corley

    Skylight Inn / Sam Jones BBQ, Ayden, NC
    Sam Jones is the third generation to cook traditional whole hog barbecue at Skylight Inn in Ayden, NC. Sam’s family opened Skylight Inn in 1947 with a very humble beginning. Since then, they have always stayed true to what has made them what they are – a standard-bearer for wood-cooked eastern North Carolina-style barbecue. Skylight Inn (Sam, included) is considered among the greats when it comes to legendary barbecue joints and Pitmasters in countless publications and TV shows. In 2012, Sam was named one of the DzTop Ten Pitmasters in the Southdz by Southern Living. The greatest honor was bestowed upon Skylight Inn in 2003 when the Jones family was honored with a James Beard award for DzAmerica’s Classics." In the fall of 2015, Sam Jones BBQ opened in Winterville, NC. It’s a new restaurant that boasts all the hallmarks of the incredible traditional BBQ for which the family is known. From the smell of the smokehouse to the freshness of the food, Sam Jones BBQ is looking to the future of eastern NC BBQ.. Sam is passionate about barbecue, and what it means to his family. More importantly, Sam is known for being an honest, hard-working guy who loves people, loves his hometown, and loves what he does.
    Salt Lick BBQ, Driftwood, TX

    Scott Roberts, owner of Salt Lick Bar-B-Que, has been immersed in the Texas barbeque culture from his youth.

    A true pitmaster legacy, Roberts helped his father Thurman build the original family barbeque pit in 1967, marking the official opening of the business—originally a small barbeque stand. Involved in the family trade from an early age, Roberts remained dedicated to the ever-expanding business and took full ownership of the Salt Lick in 1987.

    Today the restaurant remains steeped in family tradition, serving widely renowned recipes that have been in the Roberts family for over a century. Under Roberts’ ownership, Salt Lick has become a multi-faceted brand with several locations in Texas as well as Oklahoma City. The original Driftwood restaurant also boasts a wine-tasting room showcasing a variety of wines from the Texas Hill Country as well as its own signature line produced from grapes grown in the Salt Lick’s own vineyards. The Salt Lick also has an event and catering division, as well as a made-to-order mail service making their offerings of ribs, sausage and sauces available nationwide .

    Roberts and his mouthwatering BBQ has appeared in a host of esteemed publications such as The New York Times, People, O Magazine, Forbes, Bon Appetit, Texas Monthly, Esquire, GQ, USA Today, Food & Wine and Huffington Post, to name a few. The Salt Lick has also been featured prominently on an array of culinary programs that include, The Chew, Man v. Food, Vice Munchies, Food Porn and Burgers, Brew & Que as well as Roberts’ appearance as a guest judge on Top Chef.

    Over the years, Roberts Salt Lick recipes have received numerous accolades that include: The Today Show Barbeque Challenge Champion, Everyday With Rachael Ray’s “Best Barbeque Sauce in Texas”, Winner of Austin Monthly’s 2015 Ultimate BBQ Showdown, Austin Chronicle’s “Best Restaurant Within 60 Miles”, and The Knot Magazine’s “Best of Weddings”.

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Posted in , on 2 April 2015, by , 0 Comments

Once upon a time...

The Big Apple Barbecue Block Party is the nation’s largest culinary and music festival dedicated to the best in barbecue. The free, weekend-long event is set in the heart of New York City. Each year, hundreds of thousands of guests flock to the festival to enjoy mouthwatering ’cue from the world’s most celebrated Chefs and Pitmasters.

Founded in 2002 by Danny Meyer’s Union Square Hospitality Group, the Big Apple Barbecue Block Party has evolved from a single-street affair on 27th Street to a large scale annual festival that stretches across a handful of city blocks in and around Madison Square Park. In addition to all the wonderful sites, smells, tastes, and sounds, guests can feel good about the event’s charitable mission, with proceeds benefitting the Madison Square Park Conservancy. Since inception, over $1.3 million has been donated to MSPC  to support its beautiful gardens, amenities, and world-class art and civic programming.

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