Posted by Joshua Bousel, May 30, 2008 at 10:15 AM
I can barely control my excitement as I sit here and stare at my Fast Pass for the Big Apple Barbecue Block Party, thinking about the enormous amounts of 'cue I'm destined to consume next weekend. The anticipation was a little too much for me handle the other day—I couldn't wait a second longer for some smoke-kissed meat, so I fired up the smoker and threw on a bunch of beautiful racks of spare ribs and was eating pretty five hours later.
I've been partial to Mike Mills's Apple City Ribs both at home and at the BABBP for years now, never finding a good reason to stray from perfection, but I decided to switch it up a bit and tried a recipe from Chris Lilly, pitmaster at Big Bob Gibson's (who makes the best pulled pork that will ever cross your lips). The recipe gave me pause for a second—with its smoke/braise/smoke formula, I questioned the authenticity of it being true 'cue, but then I figured it sounded too delicious to pass up and forged ahead. It ended up that this was a recipe for success—the ribs were succulent, retaining their smokiness while adding a layer of depth with the sweetness from the pineapple braise. The only problem is that they were gone so fast that I'm now left with no 'cue, and with my thoughts trained on the BABBP, I'm coming to the realization that one week is too long to live without more.
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Posted by Ed Levine, June 8, 2007 at 2:53 PM
On the eve of the Big Apple BBQ Block Party, I thought I'd include a recipe from Blue Smoke, the barbecue joint that's a part of Danny Meyer's Union Square Hospitality Group, the organization largely responsible for the event.
This is for another side dish because I think we've got you covered with meat for the week. And it's for Blue Smoke Deviled Eggs, because they're perfect for barbecue, picnics, or any other kind of outdoor entertaining you'll be doing this summer.
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Posted by Ed Levine, June 7, 2007 at 5:15 PM
A great side dish is almost as good as the 'cue itself. Almost.
But if you don't have sides, you feel as if something's missing. Carolyn McLemore's Cornbread Salad has a little something of everything in it, however. The recipe, after the jump.
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Posted by Ed Levine, June 6, 2007 at 4:40 PM
Although Big Bob Gibson himself is no longer with us, the cooking remains in the able hands of the McLemore and Lilly families. Don McLemore is Bob's grandson, and Chris Lilly is McLemore's son-in-law. In barbecue competitions, Lilly cooks in the shoulder division, and one of his secrets is injecting the meat with a syringe-delivered baste. The recipe, from Mike Mills and Amy Mills Tunicliffe's Peace, Love, and Barbecue
, after the jump.
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Posted by Ed Levine, June 5, 2007 at 3:45 PM
I don't even like barbecue chicken, but I like this barbecue chicken. Big Bob Gibson's Hickory-Smoked Chicken is absolutely amazing. I'm eagerly awaiting this weekend's Big Apple Barbecue Block Party, where I hope they'll be making this recipe, which follows after the jump.
And, remember, we're giving away the book that this recipe comes from, Peace, Love, and Barbecue. Enter to win here.
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Posted by Ed Levine, June 4, 2007 at 4:15 PM
The ribs made by Mike Mills's Apple City Barbecue team using this recipe won first place at Memphis in May, the "Super Bowl of Swine," in 1990 and 1992.
Although the instructions here may be a little beyond casual backyard cooking, I know more than a handful of Serious Eaters out there will want to try it. If you're lucky and have a summer Saturday or Sunday free, this World Championship Ribs recipe is just the thing to fill it.
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