If you happen to be visiting New York in June and are in the mood for some good ol fashion BBQ then the Big Apple Barbecue is the place for you. The biggest names in barbecue from all around the country will be there.
The Big Apple Barbecue is an annual weekend-long event in June that brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts in and around Madison Square Park. The event also includes a fantastic line up of music, seminars, cooking demos, merchandise and more. There will also be seminars with the pitmasters, who will not only speak about – but also cook their favorite recipes. All entrees are centered on slow-smoked meats, often representing a regional style or a restaurant’s specialty. There are 16 different pitmasters.
Admission is free so come early and come hungry. Food is $8 per plate and some vendors will sell dessert plates for $4.
Here are some great tips from TheFeast.com
Tip No. 5 Eat at Shake Shack. Shy of a rainy day, the Big Apple BBQ might be the single day with the shortest wait there. (Ed. note: Great tip, though obviously lost points for not following directions. We wanted to know how to conquer the Big Apple BBQ Party, not Shake Shack.)
Tip No. 4 Wear a bib, bring baby wipes.
Tip No. 3 Teamwork. Sixteen different purveyors is a lot of ground to cover so bring eight friends. Each of you should get in a separate line, order a few plates each, and regroup for a feast in the middle of the park. You can try everything in two shifts without a FastPass.
Tip No. 2 Eat from the places farthest from NYC first [meet some of those far-flung pitmasters in this gallery], saving the local spots for last. There tends to be the most interest in the spots farther away so get to them early before they run out of ’cue.
WINNING TIP NO. 1 Arrive at 10:45am with a pal. One of you gets on the Chris Lilly line, the other gets on the Ed Mitchell line. They start serving at 11am but most Americans won’t eat lunch before the stroke of noon. You are not like most Americans. You each get two awesome sandwiches. You take your awesome sandwiches and head quickly to the Mike Mills line and the Myron Mixon line. You get one each of ribs and brisket. You then convene at a still-open, still-clean table and wolf down your Q—two sandwiches each, half a portion of ribs and brisket each. It’s now nearly 12, the hoards are rolling in, and you take your very full, very happy belly to the 12 o’clock seminar—watch John Currence talk about corn on Saturday, Chef Billy talk up tacos on Sunday—and then, at 1 o’clock, grab yourself a beer on the way to hear the first of the day’s music. That’s it. Great day in Madison Square Park.