The sixth annual Snapple Big Apple Barbecue Block Party, organized by Union Square Hospitality Group, brought together 14 of the nation’s top pit-masters and over 100,000 enthusiasts. Check out what they made and their menus for BBQ inspiration. 

Ken Callaghan, Blue Smoke
New York, NY
Kansas City Ribs and Pickles

Jonathan Burrows, Mr. Cecil’s
Los Angeles, CA
Beef Ribs & Cucumber-Tomato Salad

Peter Daversa, Hill Country
New York, NY
Beef Ribs & Beans

Joe Duncan, Baker’s Ribs
Dallas, TX
St. Louis-Style Ribs & Jalapeno Coleslaw

Tommy Houston, Checkered Pig
Chopped Pork Sandwich & Coleslaw

Jimmy Hagood, BlackJack BBQ
Charleston, SC
Pulled Pork Shoulder & Coleslaw

Chris Lilly, Big Bob Gibson Bar- B-Q
Decatur, AL
Pulled Pork Shoulder and Beans

Mike Mills, 17th Street Bar & Grill
Murphysboro, IL
Baby Back Ribs & Beans

Ed Mitchell, The Pit
Raleigh, NC
Whole Hog and Coleslaw

Garry Roark, Ubon’s “Champion’s Choice,”
Yazoo, MS
Pulled Pork Shoulder & Coleslaw

John Stage, Dinosaur Bar-B-Que
New York, NY
Pulled Pork Shoulder & Beans

John Wheeler, Rack & Soul
New York, NY
Baby Back Ribs & Beans

Ed Wilson, Wilson’s Barbeque
Fairfield, CT
Texas Style Brisket & Coleslaw


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