On Friday, the skies opened and everything fell out. Flood warnings everywhere and umbrellas flying out of clutched grips were commonplace. It was a mess. I was prepared with my raincoat and umbrella, but even then, my pantlegs and shoes were ruined when I got home. It was crazy!
Saturday, the sun came out for like an hour, but it was enough to get my out of my dungeon and head to the Big Apple BBQ Festival at Madison Square Park. The lines were long and the smokestacks were high, but those signs just told me that the 'cue was going to be worth waiting for. Pit masters from around the country rolled in on their smokers and took over the park for two whole days of deliciousness. 'Cue from Tennessee, Alabama, Texas, Missouri, and New York was in abundance and, even though it wasn't a competition, I am sure that a crazy line length was something to be coveted. It signaled that the ribs/brisket/pulled pork shoulder/etc. was worth the wait. I, however, was less about the line length and more about scouting out the beef. There were only 4 or so vendors with beef, so I picked the one with the shortest line (I was HONGRY) and hit it just right with some really tender, slow-cooked brisket from Hill Country BBQ from right here in NYC.
Yeah. So?
It was great! And I am not from here so this is something I am not used to. It was Texas inspired, but unique to NYC and the sauce ... ohmygoodness the sauce.
I recognized Jim 'N Nicks from Alabama because we have them in ATL and North Carolina.
My boss was telling me that in BBQ is only used as a verb up here a.k.a. "We are going to BBQ some ribs" after I said "I am going to an intern BBQ next month" and one of my team members gave me this look like "Whhhaaaaa?" I was concerned because I thought that wasn't a "thing" in NY until I reached the park on Saturday. The crowds were something to see. Who knew so many New Yorkers had a thing for BBQ?
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