Earlier in June, the 17th Street pit crew at the 13th annual Big Apple Barbecue Block Party.
And here’s our expanded crew with the addition of extra volunteers — Shane Linn of Townsend Spice, Mike Mrva, Adam Wood, David Bogan, Woody Tunnicliffe, Phillip Heern, me, Mike, Lawson Linn, Tracy Heern, Laurie Neef, Colin Wilkinson, Diana Gremillion, Erik Hernandez, John Hulslander, and Mike Humes. This group operates like a well-oiled machine and they totally rocked it.
The event kicks off with a group photo of the pit masters and a rib-bon cutting ceremony. 17 of the country’s finest barbecue restaurants are represented here.
Tim Love, of The Woodshed Smokehouse in Ft. Worth, and one of the new owners of the Block Party, acted as master of ceremonies.
We bring the power in the form of five Ole Hickory Pits.
Townsend Spice is a huge supporter …
… as is Royal Oak Charcoal.
Mike and Phillip orchestrate the cooking schedule.
We’re cooking non-stop from the moment our equipment is set up and the meat is delivered.
We smoke thousands of racks of ribs.
Ribs are lightly sauced and sprinkled with Magic Dust® one final time.
And then cut into three-bone portions.
This area operates like a finely tuned machine, churning out hundreds of plates each hour.
We also make gallons and gallons of baked beans.
All served with a smile.
This year we also cooked two Heritage Farm Cheshire Pork hogs. Delicious!
These Chester White pigs are beautifully marbled and incredibly tasty.
Elizabeth Knight, Shane Linn, Lawson Linn, and Luke Ray greeting Flava Fav, one of our long-time Block Party friends.
New this year was a VIP tent in Madison Square Park …
… with each pit master serving his signature food.
Looking up and seeing rolling smoke and skyscrapers never gets old. We love New York City!
Stay tuned for more Block Party posts and information in the coming weeks.
All photos ©Ken Goodman Photography
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