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
Martinsville,VA
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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