Last Saturday and Sunday marked the annual 11th Big Apple Barbecue Block Party, an event that celebrates the American culinary traditions of barbecue and grilling. For two days, Madison Square Park was packed with beer drinking, BBQ eating New Yorkers and dozens of chefs prepared to do their grilling seminars. This year, the lineup of pit masters was widespread and extensive, and I was lucky enough to interview James Beard Award nominee and author of the best selling cook book, New Real Grilling — Chef Jamie Purviance.
Here is the filet mignon with seared mushrooms and red wine vinaigrette that Jamie refers to in the interview.
After speaking with Jamie, I decided to enjoy myself some BBQ and wander the overly crowded and smoky sidewalks of Madison Square Park.
There were many stands amidst the smoky streets, but I ended up stopping at Jim ‘N’ Nick’s Barbecue where they were serving smoked sausage with pimento cheese, jalapeños, and saltine crackers. This dish was smoky and zesty — an exciting choice over the predictable pulled pork sandwich.
Unfortunately, I only had the time and room in my stomach to stop by one stand and try this one dish, but for anyone interested in BBQ and grilling, the BBQ Block Party is the perfect event to learn about the American culinary pastime and eat some smoky treats. Here is a little photo recap of the rest of my day! Enjoy!