The Big Apple Barbecue

The seventh annual Big Apple Barbecue Block Party is currently underway in Manhattan's Madison Square Park. Proceeds from the event, billed as a weekend long "celebration of mouthwatering barbecue, sizzling live music, 'cue seminars and more," are earmarked for the Madison Square Park Conservancy.

With coveted fast passes hung securely around our necks, my husband and I set out for the Block Party in the early afternoon. In past years producing a fast pass saved its owner from starvation by granting him or her access to food without having to suffer through one of the worst aspects of any public event- the waiting. Compared to previous years, it seems the sponsors of this year's Block Party have sold an overabundance of fast passes. We entered the area reserved for fast pass holders, immediately noticed hordes of hungry New Yorkers, and resigned ourselves to the unavoidable wait in extremely long lines. The strong sweet, smokey smells gave us strength to persevere.

Upon hearing Driftwood, Texas' The Salt Lick BBQ and Fairfield, Connecticut's Wilson's Barbeque had run out of food, we decided to start at the northwest edge of Madison Square Park. We fought our way through the growing crowd to Raleigh, North Carolina's The Pit where we spotted Bon Appetit magazine's restaurant editor and frequent Iron Chef America judge, Andrew Knowlton, laughing with legendary Pitmaster Ed Mitchell. The Pit's whole hog sandwich, seasoned with the Pitmaster's special blend of spices, and accompanying coleslaw were worth the wait.

Disappointed at The Salt Lick BBQ's empty tables

Pitmaster Ed Wilson handing out scraps from the Wilson's Barbeque table

Andrew Knowlton and Pitmaster Ed Mitchell

The Pit's whole hog sandwich with coleslaw


Still hungry after our first taste of pork, we deviated from our initial plan of attack and decided to look for the smallest line. Our new path brought us to Charleston, South Carolina's Blackjack BBQ for pulled pork shoulder sandwiches and more coleslaw. Luck must have been on our side, because I can't think of one reason Blackjack BBQ's line would have been shorter than the others- the meat was hot and had a fresh taste rounded out with a hint of vinegar.

Blackjack BBQ

Chopping pork shoulder at Blackjack BBQ

Blackjack BBQ's pulled pork shoulder sandwich with coleslaw


Our bodies close to shutting down from sandwich overload, we decided to sample the St. Louis ribs and baked beans made by Pitmaster Skip Steele of St. Louis, Missouri's Pappy's Smokehouse. We topped the ribs with Pappy's Original BBQ Sauce- a concoction so flavorful I briefly envisioned myself drinking a bottle in the solitude of my apartment.

Pappy's Smokehouse's billboard

Pappy's Original BBQ Sauce

Pappy's Smokehouse's St. Louis ribs and baked beans


Just as our pork intake hit an all-time high, the mist we did a fantastic job ignoring all afternoon turned into a steady rain. We made a dash for the Beer Garden to meet our friends and sample a few cold beers under the cover of Madison Square Park's tall trees. Sipping a refreshing $6.00 beer is, in my opinion, a nice finish to a gluttonous pork-filled day.

Beer Garden, crowded with umbrellas

Watching the live band, Lucero, under tree coverage

Cold, refreshing beer to end the day