Madison Square Park
23rd to 26th Sts. between Fifth & Madison Aves.
Saturday, June 9, and Sunday, June 10, 11:00 am – 6:00 pm
Admission: free; $8 per plate of barbecue, $4 per dessert
The weather is not looking great for the first day of the tenth annual Big Apple Barbecue Block Party, but maybe that will help cut down on the ridiculously long lines that surround Madison Square Park. This year’s menu features baby back ribs from Mike Mills (Las Vegas), western Tennessee-style whole hog from Patrick Martin (Martin’s Bar-B-Que Joint in Nashville), pulled pork shoulder from Garry Roark (Ubon’s Barbecue in Yazoo City), St. Louis-style ribs and fried pies from Joe Duncan (Baker’s Ribs in Dallas), beef brisket and sausage from Scott Roberts (Salt Lick BBQ in Driftwood, Texas), whole hog from Ed Mitchell (Raleigh), smoked sausage from Drew Robinson (Jim ’N Nick’s Bar-B-Q in Birmingham), pulled pork shoulder from Chris Lilly (Big Bob Gibson Bar-B-Q in Decatur, Alabama), beef brisket from Myron Mixon (Jack’s Old South in Unadilla, Georgia), whole hog from Rodney Scott (Scott’s Bar-B-Que in Hemingway, South Carolina), St. Louis-style ribs from Tommy Houston (Checkered Pig in Danville, Virginia), pulled pork shoulder from Jimmy Hagood (BlackJack Barbecue in Charleston), baby back ribs from Mike Emerson (Pappy’s Smokehouse in St. Louis), and ’cue from New York City joints Dinosaur Bar-B-Que, Blue Smoke, Hill Country, and Rack & Soul. The excellent music lineup begins with the Mekons’ Jon Langford on Saturday at 1:00, followed by JC Brooks & the Uptown Sound at 2:45 and Southern Culture on the Skids at 4:30 (check out our interview with SCOTS here); on Sunday, Roadside Graves takes the stage at 1:00, the Revelations featuring Tre Williams at 2:45, and Alejandro Escovedo and the Sensitive Boys at 4:30. Among the seminars, workshops, demonstrations, and film screenings are “Easy Ideas for Summer Staples” with Allie Lewis Clapp and Dawn Perry, “Signature Southern Dishes” with Norman King, “Ready, Set, Grill” with Billy Strynkowski, and “The Oyster Is Our World” with Chris Hastings. As always, our advice is to go with a large group of people, split up and wait on various different lines to get a wide range of food, then meet up at the music tent and enjoy.