Rating: 5 paw out of 5
Spent: ~ $32 per person per day. $125 total
If you want to see Day 2, here is the Link
This ferret been super eager for this big event of the year. A normal person would have to travel all over the United States to try every single dish presented here. It would have cost tons of money and plenty of time. New York is one of the best Cities in the world for a reason. Eventually given enough time, everybody will come to New York, and they do, this time with the best CUE in the world. There is no question that this Hungry Ferret will be satisfied.
The fast pass, goes for $125 you will get $100 credit / 1 pass for a you and a guest. But you have to pre-order these and they do have a limited run. So in April time period start checking the website to see if you can order. I will remind you all on twitter also if you follow me. But the pass lets you in a separate area with their own porta-poties and sinks and separate much shorter lines. This event gets very crowded and I recommend you getting it. Dishes are $8 and they do add up between you and your friends.
Ed Mitchell was onsite for photos with Domo-Kun and any other random person. Ever since he had defeated Bobby Flay on Throwdown, he been very popular with the ladies. He is very friendly and is willing to talk to whoever wants to talk to him.
Ed Mitchell brings his customer smoker/grill for his fast and hot whole hogs. If you hang out long enough some of the people chopping up the meat will hand out some of the super crispy skin for a yummy taste.
His stand serves Whole Hog and Coleslaw. This bbq is from the North Carolina so they use a vinegar based sauce instead of a tomato based sauce. This sandwich is very good with tender chopped meat. The coleslaw was refreshing and had a nice bite to it.
Jack’s Old South Bar-B-que from Myron Mixon, http://www.jacksoldsouth.com/. Myron Mixon is on TLC’s BBQ Pitmasters. Also he has a cooking school in Unadilla, Georgia for $750 per weekend, competition style teaching.
His big beautiful Rig brings a tear to my little ferret eyes.
Also on site, I see a huge pile of wood for smoking.
Beef Brisket and beans from his stand. This beef brisket is really good, it was tender, moist and had excellent beef flavor. Very impressive on such a massive scale. The beans were very sweet and had some kind of fruity flavor.
Upon closer inspection of the beans, we see some canned peaches with the beans.
The Beef Brisket and we see some nice beautiful marbling. It is so tender that I can break the meat up with a fork.
Big Bob Gibson Bar-B-Q http://www.bigbobgibsonbbq.com. This rig is by Chris Lilly which has won 10 World BBQ championships. This group is probably one of the most famous in the United States from Decatur, Al.
Pulled Pork and Shoulder with their famous BBQ sauce and Mustard Coleslaw. The meat of course had a nice smokiness, very tender, moist and a tangy from the bbq sauce. The mustard brought a nice element flavor to coleslaw.
Checkered Pig http://www.checkeredpig.com/ is from Martinsville, VA. You can find their team Checkered Pig in competition and eat at their restaurant Pigs R Us. With many awards under their belt, they sure are not to be missed.
Ribs with Coleslaw was what was offered from the Checkered Pig. The ribs was a tender, moist and saucy. There was flavor down to the bone, the sauce was sweet and tangy. The coleslaw was crisp and the bell peppers brings a good flavor to the dish.
17th Street Bar and Grill ribs, from the name you can tell they have restaurants around the US. http://www.17thstreetbarbecue.com/ , the main restaurant in Murphysboro, IL is where all the tv promos a fame is from.
Dry Ribs and Beans was offered from 17th Street Bar and Grill. This rib was not sauce and was more of a dry type. The dry rub that they used was savory and penetrated down to the bone with a nice smokey flavor. This rib had a bite to it and is very different from the fall of the bone ribs. The beans were very soft and had a smokey meat flavor.
If you want to see Day 2, here is the Link
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