There's only one time a year that I envy NY'ers for their BBQ. This weekend, June 7 and 8, marks the Big Apple BBQ Block Party, featuring 14 of the countries top cooks. If I was lucky enough to be attending this weekend, I'd swing by Mike Mills booth for the babyback ribs, Chris Lilly's for the pulled pork, and Ed Wilson's for the beef brisket, and finally Tommy Houston's for the chopped pork sandwich. If you happen to live in the area or will be in town, I would suggest you make every effort to attend this event. It really is a fantastic list of cooks. I hear it gets very busy, so go early.
It's grill season and all my favorite websites and tv shows are starting to run their new BBQ and grilling content. Over at epicurious, they've scored the requisite Steven Raichlen article here. In the article, he gives tips and names his favorite regional restaurants. It's light on content and high on sexy pictures of Q. My favorite part of the article was this quote from Steven, "While Raichlen takes no issue with the growing popularity and availability of Carolina barbecue, he's wary of a chain-restaurant-like effect: "What will make me sadder is if eventually I go to North Carolina and I start to see Texas-style brisket and Kansas City–style ribs....Everything [in America] is homogenized. Starbucks on every corner, P.F. Chang's in every mall. Barbecue used to be kind of the last bastion of regional taste—it still is to some extent, but the social forces that make everything one are definitely at play."
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