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best carolina pulled pork in nyc?

any suggestions?

Thanks.

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  1. Dinosaur, R.U.B., Daisy Mae's

    1. There's absolutely magnificent North Carolina pulled pork in New York City one weekend a year... at Madison Square Park, during the Big Apple Barbecue Block Party, at Ed Mitchell's booth. If you're a fan, don't miss it.

      Of the pulled pork *sandwiches* i've eaten in the city, I like Daisy May's best. They get the details right, particularly the quality of the slaw, which is crucial in an authentic Carolina-style barbecue sandwich.

      - enrevanche, native North Carolinian

      -----
      Daisy May's BBQ
      623 11th Ave, New York, NY 10036

      4 Replies
      1. re: enrevanche

        Is it actually hickory smoked bbq? I do like braised bbq, but when I get a hankering for real NC bbq...

        1. re: enrevanche

          Ed Mitchell's isn't really pulled pork shoulder but rather chopped whole hog -- it's very tender and has a much softer texture, and they use a vinegar based sauce. If you are looking for just pulled pork shoulder, with more texture, and with a tomato-based sauce, go to Big Bob Gibson's booth during the Big Apple BBQ Block Party.

          1. re: enrevanche

            I agree 100% on ed mitchell's but I've had bbq sandwiches all over nc and I've never seen anyone serve slaw in the sandwich. You're from nc, where is this done and is it typically done after the sandwich is served?

          2. Brother Jimmy's BBQ has great pulled pork.

            1. Are they still holding BBQ NYC? That's the best pulled pork I've had in NYC -- they even had mustard sauce.

              9 Replies
                1. re: kathryn

                  I go to R>U>B> its not the most amazing but its good.

                  1. re: kathryn

                    kathryn, BBQ NYC is not affiliated with the Big Apple BBQ Party, so far as I know.

                    1. re: a_and_w

                      Yeah - I hit reply to the wrong post -- sorry about the confusion.

                      (I wrote a post saying that I'd replied to the wrong post and that post got deleted.)

                  2. re: a_and_w

                    We did not have BBQ NYC this year, don't remember last year because we may have missed it. The pulled pork was made by Adam Perry Lang of Daisy Mae's at BBQ NYC in 2006. If my memory serves me correctly, that was the only time we served it there. My husband made the smoked salmon, and we were involved in the cooking, preparing and serving.

                    1. re: robinsilver

                      That's too bad -- some of my fondest memories of chowing in NYC involve BBQ NYC. If Adam was responsible for that amazing pulled pork, then Daisy Mae's is the place to go. As enrevanche notes, their cole slaw is also really good and the perfect topping on a pulled pork sandwich.

                      BTW, do you know who was responsible for the unbelievable smoked chicken?

                      1. re: a_and_w

                        My guess is that it was provbably Bobby Richter, who was with Hill Country. Big Lou, who had worked with Adam at Daisy Mae's, was also involved. He left Adam to go to Hill Country, but at this point I am not certain that either Bobby or Lou are still at Hill Country. The problem with BBQ NYC was that it was just a group of people who got together to run it. They did their best, and charged what was a reasonable amount to cover the cost of food, beverages including beer, park permits, etc. If you read this board after the event, it was amazing how people found so much to criticize about it. How poorly it was run, they ran out of things, the lines were too long, the food didn't stay hot, you name it. The group of people involved in running it did the best we could under the circumstances, and I thought we did a great job, but after we read what people had to say, you kind of had to take a breather and get on with your real life.

                        1. re: robinsilver

                          Thanks for the info. I attended in 2004 and '05, and I remember the unpleasantness you describe after the '05 event. At the time, my feeling was that organizers were being a little over-sensitive to valid criticisms. In retrospect, however, the critics could have been a lot more constructive. Still, I could swear there was another event the next year -- I remember being annoyed I had to miss it -- that was much better received. Anyway, for what it's worth at this late date, thanks for your hard work. I remember the food fondly and still wear my BBQ NYC t-shirt with pride!

                          1. re: a_and_w

                            We had the same experience. Attended in '03 (I think), '04, & '05 and missed '06 due to a death in the family (and have the T-shirt to prove the '05 visit). I can understand why Ronsilver and the other sponsors thought that the love and work that they put into the event wasn't enough supported and appreciated. But I disagree. There was a huge amount of support from the volunteers (not me) and the contributors of all the sides (also not me) and the loving partakers of great Q (including me!). While I made a few e-mailed suggestions to improve the event, I always had good things to say about BBQNYC on CH. And if I remember correctly so did most of the guests. Again, ronsilver, I can understand why you don't want to do this again, but please know that there are lots of us out there who loved what you did, miss it dearly, and would run back if you did it again.

                  3. The original comment has been removed