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By JENNIFER LEUZZI - Special to the Sun
June 9, 2006
A parade of barbecue rigs and refrigerated trucks filled with meat will make its way to Madison Square Park today. It’s all in preparation for this weekend’s 4th Annual Big Apple Barbecue Block Party, where America’s top pitmasters offer their best to a hungry throng of New Yorkers.Some, such as pitmaster Bryan Bracewell of Southside Market & BBQ, are coming from as far away as Texas. “We were surprised at the intensity of how much New Yorkers love barbecue,” Mr. Bracewell said of his experience last year. “We couldn’t believe the thousands of people waiting in line for hours to get it.”
This year, he’s driving to the city with a new 32-foot-long trailer - the old one was too small - that contains two 10-foot sausage pits and one rotisserie pit. He’s bringing almost twice as much meat as he did last year: 1,800 pounds of sausage and 2,500 pounds of brisket.
The president of Union Square Hospitality Group, Danny Meyer, said he is “amazed” by how large the event has grown since he founded it four years ago with David Swinghamer. The inspiration was simple, he said. “It was a chance to bring people together from many walks of life who had a common love for two great, democratic American art forms: barbecue and music.”
The pitmasters’ day begins like it will for most of the weekend’s expected 100,000 attendees: in a long line. Nine rigs will queue up at 11 a.m. today on 27th Street between Lexington and Madison avenues. From there, the pitmasters will head to Blue Smoke restaurant, where chef, local pitmaster, and organizing host Ken Callaghan welcome them and outline the weekend’s schedule. “I try and scare them a little bit,” Mr. Callaghan said, explaining that this is “combat cooking. … I tell them, ‘You’re about to get pummeled. I don’t think you’re ready.’”
Mr. Callaghan keeps his 7-foot-tall competition-class rotisserie-smoker in his driveway at home in Washington Township, N.J. Today it will be parked in front of Blue Smoke alongside the 18-wheeler that’ll be his refrigerator for the weekend. His menu features 4,000 pounds of baby back ribs, 4,000 pounds of St. Louis spareribs, 9,000 pounds of brisket, 7,500 pounds of pork shoulder, 1,800 pounds of rib tips, and 3,500 pounds of whole hog. He does not expect to have any leftovers.
After the orientation, the rigs will pull into place on Madison Avenue and the pitmasters will start their fires around 5 p.m. Barbecue is a slow and low-heat style of cooking. Mr. Bracewell’s brisket, for example, takes between 14 and 16 hours to cook. A crew of pitmasters, private security staff, police, and others will stand guard throughout the night watching the pits. “For our style of barbecue, wood is the biggest flavor” Mr. Bracewell said, “so we’re bringing a cord of oak from central Texas.” A cord of wood measures 4 feet tall, 4 feet wide, and 8 feet long.
The event takes 10 months to plan and requires the participation of hundreds. This year, the organizers - Union Square Hospitality Group, Blue Smoke, and the Jazz Standard - have enlisted Live Nation, an event company that specializes in concerts; the company was chosen, Mr. Callaghan said, because “they’re used to the logic of this kind of crowds and volume.”
With the crowds, street closings, and all those fire grills, police officers from the 13th Precinct will be on hand, too. “I’ve been there from the beginning” Officer Mike Hnatko, of NYPD Community Affairs, said. “It’s a great event for the community, and the park is the pride of Chelsea.” Last year’s festival raised $50,000 dollars for Madison Square Park.
After the last rib is served Sunday evening, the pitmasters will have about 13 hours to break down and get their rigs out of the city. Then they’ll enjoy a pitmaster after-party on Sunday night, featuring foods like fried chicken, seafood, and macaroni and cheese - anything but barbecue.
Big Apple Barbecue Block Party, Saturday and Sunday, noon-6 p.m., Madison Square Park, www.bigapplebbq.org.
I’m seriously thinking about getting a Bubba Fast Pass, just don’t know if even I can eat that much BBQ!
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67 Comments »
Cuz in Wisconsin, Cheese is Cheese.
According to a geat Tim Allen 
err “great”
Damn it figures, I even hit preview, and i still mucked it up
Hey NickL no reply on my email…any word?
Just asking is all
Nick Lindauer on 6/9/2006 at 9:41 am said:
And you’ve got cheese…
And a lot of it. I believe Wisconsin produces 35% of all the cheese in the US. If memory serves me correct we have over 115 manufacturing plants.
I have a funny feeling that this BBQ is going to be something more spectacular than the bbq we are having in my uni house tonight…….
Sounds like an awesome event though, one not to be missed.
These BBQ events are a blast! We have a few in Colorado (I’m sure they’re not as big as this one in NYC) and we have setup the booth and sold hot sauce at 2 of them for the past couple of years. They have these all over the country so I’m sure you can google them. If you’re in Colorado in June or August I suggest hitting up one of these:
http://www.townoffrisco.com/bbq.html
http://www.bbqatthesummit.com/
They are both up in the mountains in ski towns. Awesome setting for BBQ, beer, and music.
See you there!
this was advertised on Regis and Kelly this morning.
I love bbq almost as much as I love hot sauce. This is one reason I want to move out of my apartment so bad cause I can smoke(in a smoker)! my food all the time 
thunder and lightning over long island right now. hope its OK for the cooking
Calling for rain all day here tomorrow and for the next few days…
Chat at ya’ll later take care……………..Signing out
good night mr freeze
Hey huv, you still around?
Yep - i’m here John
huvason on 6/9/2006 at 10:16 pm said:
thunder and lightning over long island right now. hope its OK for the cooking
Hey huvason, habby-horse #6 has been open.
Just got done eating some. Nice! you have to open it
Creator, it must be a hit, my uncle is visiting from California and wants to order some, so make more…
huvason on 6/9/2006 at 10:16 pm said:
thunder and lightning over long island right now. hope its OK for the cooking
It’s pouring now. I’m guessing this will dampen the BBQ event tomorrow - unfortunately. Probably difficult to keep cooking all night. Unless these trailers are protected from the elements!
chrisk on 6/9/2006 at 10:34 pm said:
Hey huvason, habby-horse #6 has been open.
Just got done eating some. Nice! you have to open it
Creator, it must be a hit, my uncle is visiting from California and wants to order some, so make more…
So I take it that it is good! I’ll have no chance to eat it this weekend - more twirling, then off to Pittsburg for Sunday and Monday for work. Next weekend though I may open it.
huvason on 6/9/2006 at 10:37 pm said:
So I take it that it is good! I’ll have no chance to eat it this weekend - more twirling, then off to Pittsburg for Sunday and Monday for work. Next weekend though I may open it.
Excuses, excuses…lol you just know that the $ of your jar just went up ha ha 
open it, you wont be disappointed
chrisk on 6/9/2006 at 10:38 pm said:
Excuses, excuses…lol you just know that the $ of your jar just went up ha ha
open it, you wont be disappointed
True… Wonder where the rest of the jars are! Nicks looks like it was part a 1 of 4 batch.
I need to go eat something to tone down the heat a bit, cant go to sleep with the slight burn on my tongue 
chrisk on 6/9/2006 at 10:41 pm said:
I need to go eat something to tone down the heat a bit, cant go to sleep with the slight burn on my tongue
LOL - is the jar dead now?
I almost started to eat it right out of the jar…
Huv, one of my regulars has outdone the pizza!
CaJohn on 6/9/2006 at 10:43 pm said:
Huv, one of my regulars has outdone the pizza!
What did he do!
huvason on 6/9/2006 at 10:42 pm said:
LOL - is the jar dead now?
Not nearly, I controlled myself…lol I just wanted to try it tonight. But I can see it not lasting very long.
Creator, can I order a 5 gallon bucket next time?
chrisk on 6/9/2006 at 10:44 pm said:
Not nearly, I controlled myself…lol I just wanted to try it tonight. But I can see it not lasting very long.
Creator, can I order a 5 gallon bucket next time?
Send some my way so I can try
huvason on 6/9/2006 at 10:44 pm said:
What did he do!
He prepared a pasta dish with nothing but Talon for the sauce! Said it was awesome…
CaJohn on 6/9/2006 at 10:48 pm said:
He prepared a pasta dish with nothing but Talon for the sauce! Said it was awesome…
Sounds good - I may have to try that myself. Mext weekend I’m doing a TALON pizza with chicken breast marinated in DEFCON ONE.
Did you get my email today? ALso, package is on its way!
huvason on 6/9/2006 at 10:46 pm said:
Send some my way so I can try
You have some, right there on your shelf…
listen, I can hear it calling, “huvason…huvaaa sooooonnnnnnn”
email, envelope both arrived. I’ve got to sit down with the program and work out the particulars for you. Should have it the first of the week. I can do the ingredient dec tomorrow after the North Market gig. He was inspired by his fellow “kook” from the blog. That’s you huv…
chrisk on 6/9/2006 at 10:53 pm said:
You have some, right there on your shelf…
listen, I can hear it calling, “huvason…huvaaa sooooonnnnnnn”
Nah. that’s just the Homunculus!
CaJohn on 6/9/2006 at 10:53 pm said:
email, envelope both arrived. I’ve got to sit down with the program and work out the particulars for you. Should have it the first of the week. I can do the ingredient dec tomorrow after the North Market gig. He was inspired by his fellow “kook” from the blog. That’s you huv…
Glad you got the stuff. Package should be there early next week. No problem with when you can get to it.
You need to start a TALON club! See who can come up with the craziest use of it! The pasta sounds great! I know the pizza is great. What else can I do with it 
Throw some meat & veggies in it and call it soup?
CaJohn on 6/9/2006 at 10:59 pm said:
Throw some meat & veggies in it and call it soup?
I’m going to make some meatloaf out of it next week some time! Mix it right into the meat!
That’s something like I would do.
How about make some shrimp Creole and use it instead of tomatoes?
CaJohn on 6/9/2006 at 11:03 pm said:
That’s something like I would do.
How about make some shrimp Creole and use it instead of tomatoes?
Hmmm never made that. I’ll have to check it out! I can use it on just about anything - it’s like Ketchup
To sort of keep it on topic, we have come up with 3 new bbq sauces, apple smoked bourbon chipotle, apple smoked spiced rum ancho and mesquite tequila lime chile. When this guy was in the store yesterday he was mixing talon into the sauces in a cup to make them more his style. I must admit, they were tasty! And a LOT hotter that way.
CaJohn on 6/9/2006 at 11:03 pm said:
That’s something like I would do.
How about make some shrimp Creole and use it instead of tomatoes?
mmmm shrimp creole! anything cajun is good for me
Aaron, when I first got started, I was really into Cajun. That’s where the CaJohn abomination of Cajun came from. It’s still probably my best cooking. I used to make a couple of gallons of Creole sauce and freeze it for future easy to do meals. It’s a very versitile sauce.
CaJohn on 6/9/2006 at 11:07 pm said:
To sort of keep it on topic, we have come up with 3 new bbq sauces, apple smoked bourbon chipotle, apple smoked spiced rum ancho and mesquite tequila lime chile. When this guy was in the store yesterday he was mixing talon into the sauces in a cup to make them more his style. I must admit, they were tasty! And a LOT hotter that way.
MOre on topic - rain has stopped in NY so maybe it’s not going to mess up the event that much! Cooled off as well.
New Sauces sound good!
huvason on 6/9/2006 at 11:13 pm said:
MOre on topic - rain has stopped in NY so maybe it’s not going to mess up the event that much! Cooled off as well.
New Sauces sound good!
Whoops - spoke to soon. Thunder\lightning\rain is back!
CaJohn on 6/9/2006 at 11:13 pm said:
Aaron, when I first got started, I was really into Cajun. That’s where the CaJohn abomination of Cajun came from. It’s still probably my best cooking. I used to make a couple of gallons of Creole sauce and freeze it for future easy to do meals. It’s a very versitile sauce.
Yeah to tell you the truth that is what first brought me to getting some of your stuff! I was like hey this is a cool name! Too bad we can’t have a big ol cajun feast at Zest Fest with all the bloggers. That would be kickin
I’ve got a big “Grillmasters” event at the North Market here in Columbus next Saturday. Doing a cooking demo at noon. Had to come up with something to debut for the faithful. I’ve had lots of success with the Irish Scream BBQ sauce (Irish Whiskey) so I thought I’d try some more liqour infused sauces. They are mild, but then again, that’s where the Selects come in handy. Talon is the same as the Selects, it’s just a blend of Red Savina & Fatalii. 80% chiles. Just add them & you can achieve a huvason level of heat. Or should I say “Beast” level?
Just add them & you can achieve a huvason level of heat. Or should I say “Beast” level?
LOL - Either one works!
CaJohn on 6/9/2006 at 11:07 pm said:
To sort of keep it on topic, we have come up with 3 new bbq sauces, apple smoked bourbon chipotle, apple smoked spiced rum ancho and mesquite tequila lime chile. When this guy was in the store yesterday he was mixing talon into the sauces in a cup to make them more his style. I must admit, they were tasty! And a LOT hotter that way.
mmmmm those sound good. Will check your site
CaJohn, got a pic comming your way
We cook a lot in our booth at many of the shows, ZestFest is way too busy on Sat & Sunday for that. Maybe I can whip up some Cajun vittles on Friday. Tracy & MSK have had som BBQ shrimp of mine. It’s pretty easy to do. I’ll come up with something. Jambalaya is another of my booth faves as well, although the Chicken Ettouffee is the crowd favorite! We make mixes to do several Cajun/Creole dishes. We just don’t wholesale ‘em.
eman on 6/9/2006 at 11:21 pm said:
mmmmm those sound good. Will check your site
They’re not on there yet, tomorrow is a test run for them, I had the Bourbon-Chipotle last Saturday, it was well received, next week is the big roll-out.
CaJohn on 6/9/2006 at 11:26 pm said:
They’re not on there yet, tomorrow is a test run for them, I had the Bourbon-Chipotle last Saturday, it was well received, next week is the big roll-out.
drop me a line when they are out
mmmm some CaJohn Jambalaya and Chicken Ettouffee you are speaking my language!
Thanks for the pic eman! I will treasure it! It couldn’t be in more deserving company!
CaJohn on 6/9/2006 at 11:30 pm said:
Thanks for the pic eman! I will treasure it! It couldn’t be in more deserving company!
I will print one out for you and send it to your store. I would have her sign it but…..its the whole week old thing…you understand 
I understand, I like that idea. Thanks!
I’m out of here guys. Have a good bight all!
Me too, got an early wake-up call. G’Night all!
huvason on 6/9/2006 at 10:55 pm said:
Nah. that’s just the Homunculus!
The call is coming from inside the floorboards!!! LOL!
huvason on 6/9/2006 at 10:39 pm said:
True… Wonder where the rest of the jars are! Nicks looks like it was part a 1 of 4 batch.
Yeah, the original bunch of 4 were in different Ball jars. The next lrage bunch will be in different ones as well. AND THIS TIME I’M NOT NUMBERING THEM!!! I want you guys to enjoy the stuff, not let it rot on your shelf, as you ponder what it must taste like.
chrisk on 6/9/2006 at 10:41 pm said:
I need to go eat something to tone down the heat a bit, cant go to sleep with the slight burn on my tongue
Ahhhh, Defcon dreams…
chrisk on 6/9/2006 at 10:44 pm said:
Not nearly, I controlled myself…lol I just wanted to try it tonight. But I can see it not lasting very long.
Creator, can I order a 5 gallon bucket next time?
Interesting question. If and when we go ahead with full production, we will probably offer a quart size, and maybe even a half gallon jar. Happy happy joy joy.
DEFCON Creator on 6/10/2006 at 8:57 am said:
Ahhhh, Defcon dreams…
Dont worry Creator, I still had a slight tingle as I drifted off to sleep.
DEFCON Creator on 6/10/2006 at 8:57 am said:
Yeah, the original bunch of 4 were in different Ball jars. The next lrage bunch will be in different ones as well. AND THIS TIME I’M NOT NUMBERING THEM!!! I want you guys to enjoy the stuff, not let it rot on your shelf, as you ponder what it must taste like.
” I want you guys to enjoy the stuff, not let it rot on your shelf, as you ponder what it must taste like.”
I lived up to my end here Creator, huvason is still holding out,
Oh thats right, he has twirling
DEFCON Creator on 6/10/2006 at 8:59 am said:
Interesting question. If and when we go ahead with full production, we will probably offer a quart size, and maybe even a half gallon jar. Happy happy joy joy.
As long as they are refillable, I’ll drive right on over to get more
chrisk on 6/10/2006 at 9:03 am said:
As long as they are refillable, I’ll drive right on over to get more
That’s the nice thing about Ball jars, they are resealable.
Elise on 6/9/2006 at 10:21 am said:
I have a funny feeling that this BBQ is going to be something more spectacular than the bbq we are having in my uni house tonight…….
Sounds like an awesome event though, one not to be missed.
This event makes me realize how spoiled I am living here in the heart of BBQ country, Austin, TX. I would defintely need some kind of Bubba Pass, as I can’t imagine wainting in line that long for BBQ!
FM
The food network did a nice piece on this event a couple of weeks ago. I think it would be fun to set up our smoker in New York and smoke all night for a hungry crowd the next day.
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I really wish we had something like this in Wisconsin. I would love to attend a big BBQ cookoff. Wisconsin, however, has never been known for great BBQ. We can cook some Brats and drink some beer, though…