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Big Apple BBQ 2010-New Pitmasters?

  • j
  • jdf Jun 9, 2010 08:00 AM
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http://www.bigapplebbq.org/index.php?...

Seems there are some new pitmasters in the mix for this year. Anyone familiar with them and the quality of the product? Which stands will you be hitting this year?

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  1. Check Out Ubon BBQ of Yazoo City, MS. I have stopped by there numerous times. Roark has a long history in BBQ business and has a nice place middle of town on Hwy. 49 in Yazoo City just N of Jackson MS.

    http://ubons.net/

    2 Replies
    1. re: Littleman

      Probably the only stop I'll be making is Ubon's. I was just thinking that he doesn't get enough mention when talking about the BBQ. He has some great pulled pork and the man himself is ridiculously nice to boot.

      1. re: janethepain

        He's from the Mississippi Delta Jane. We are all nice....at least most of us are anyway. Have fun. I wish I was there.

    2. I have seen Jacks Old South on food network bbq competition show.

      1. Any word on Moonlite BBQ's mutton and burgoo?

        1. Have the fast pass in hand and am leaving for NYC tomorrow. I'm going to try to hit every stand.
          A standout for me from years past:
          Ed Mitchell - gotta love that whole hog. At first, I found it dificult to accept chopping a whole hog for sandwiches, but it is pretty darn good.
          Funny how Littleman says "He's from the Mississippi Delta Jane. We are all nice....". Seems mostly all these pitmasters are friendly, approachable, and even though quite busy, not afraid to chat a bit.
          Looking forward to Skip Steele's ribs as well.

          1. I went today for the first time. What a nice event!!
            The only drawback was the lines.

            I went early (11:30am) and didn't wait more than 20 minutes for any line. However, I think I inadvertently cut the Big Bob's line! There was MASS CONFUSION as the Jack's and Big Bob's lines got intertwined...and when I got frustrated after 10 minutes trying to find the end of the line...a Big Bob personnel told me where to stand. As the line progressed, I realized I think I cut the line! YIKES!

            I tried Big Bob's, Spit, and Ubon. Big Bob's was the clear winner to me. The meat was so awesomely smoked, and I like the red saucy BBQ sauce and the white sauce.
            Ubon's was ok, but not better than Bob's and I didn't like their coleslaw with the relish at all. Spit was ok, but I like a nice tomatoey red saucy sauce, and didn't like their vinegar sauce.
            They were all served on potato buns, all with forgettable coleslaw (Mine is WAYYY better than all three), and $8.

            Delicious! Enjoy everyone!!!

            1. Salt Lick was a no-show this year-must have been last minute, as they were listed on the map. I really missed the sausage they serve. Seems it could have been bad news that stopped them-sorry to read about it even if it's not why they didn't make it-
              http://haysfreepress.com/archives/6776

              I thought the mutton was very good, if you like that mutton taste-it's pretty strong...but the sauce was very tasty. The burgoo seemed a little thin, but tasty...however, I'm no expert.

              17th St ribs were the winner for me again this year, and I love the beans that come with it.
              I also favor the Ubon pulled pork, but I think most of the pork joints are good-depends on what you like best.

              I liked the brisket from Jack's Old South-it was fatty and moist, and the beans were a little different (it had peaches in it.

              )

              The lines seemed less this year (I was there a few minutes before 11am)-they had built a bit by aroung 1:30, but not as massive as before.

              2 Replies
              1. re: David W

                Due to the nice weather (when thunderstorms had originally been predicted), lines were massive in the afternoon around 2 or 3. Jack's was out of food around then, as was The Pit. Around 4pm, Blue Smoke ran out of ice cream, too.

                Salt Lick announcement was on the BABBP Facebook page:
                http://www.facebook.com/pages/The-Big...

                -----
                Blue Smoke
                116 East 27th Street, New York, NY 10016

                1. re: David W

                  Hill Country sources their sausage from the same butcher as Salt Lick so you can get your fix locally and any time you want.

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                  Hill Country
                  30 W 26th St, New York, NY 10010

                2. http://www.alwayshungryny.com/thought...