Big Apple BBQ June 13-14 2009
I do recommend the Fast Pass – but in a group sense. Last year my friend and her boyfriend used it the first day, then me and two other people used it the next day. It worked out well, with a group.
The fast pass allows you to get on lines which are in the rear of the stands. This allows you to bypass the commonfolk waiting for bbq in the streets. Still, there is a wait, but at least 2x as fast and probably more times.
Prices:
Barbecue $8/plate
Desserts $4
Beverages $2-$6
I don’t plan on going this year. It was good, but I am happy I did it just once. The lines are long, and I had a hard time concentrating on the food – plus, the stands aren’t proper cooking staging areas, so I will just take in the names of the respected pitmasters for now:
Ken Callaghan
Blue Smoke
New York, NY
Kansas City Ribs & Pickled Okra
Pete Daversa
Hill Country
New York, NY
Beef Brisket & Cool as a Cucumber Salad
Joe Duncan
Baker’s Ribs
Dallas, TX
St. Louis-Style Ribs & Jalapeno Coleslaw
Jimmy Hagood
BlackJack BBQ
Charleston, SC
Pulled Pork Shoulder & Coleslaw
Chris Lilly
Big Bob Gibson Bar-B-Q
Decatur, AL
Pulled Pork Shoulder & Crisp Spicy Southern Mustard Coleslaw
Patrick Martin
Martin’s Bar-B-Que Joint
Nashville, TN
Western Tennessee-Style Whole Hog with Sweet Pickles
Mike Mills
17th Street Bar & Grill
Murphysboro, IL
Memphis Championship Barbecue
Las Vegas, NV
Baby Back Ribs & Beans
Ed Mitchell
The Pit
Raleigh, NC
Whole Hog & Coleslaw
Garry Roark
Ubon’s “Champion’s Choice”
Yazoo, MS
Pulled Pork Shoulder & Coleslaw
Drew Robinson
Jim ‘N Nick’s Bar-B-Q
Birmingham, AL
Homemade Smoked Sausage with Pimento Cheese & Saltines
Michael Rodriguez
The Salt Lick BBQ
Driftwood, TX
Beef Brisket, Sausage & Coleslaw
John Stage
Dinosaur Bar-B-Que
New York, NY
Pulled Pork Shoulder & Beans
Skip Steele
Pappy’s Smokehouse
St. Louis, MO
St. Louis-Style Ribs & Beans
John Wheeler
Rack & Soul
New York, NY
Baby Back Ribs & Beans
Ed Wilson
Wilson’s Barbeque
Fairfield, CT
Texas Style Brisket & Coleslaw
