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How to Get the Most Out of the Big Apple BBQ Block Party
Posted 06/06/08 in Grub Street: User's Guide
A few tips for successful barbecue gluttony this weekend.
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Boulud Makes the A-list; Blue Hill’s New Slaughterhouse
Posted 06/06/08 in Grub Street: Mediavore
Plus Lisa's peanut-butter mashed potatoes from 'Top Chef' end up on a menu, there are some good wine books to buy for Dad, and more, in our morning digest of news and gossip.
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The Big Apple BBQ Block Party Demands a Lot From Its Vendors
Posted 05/29/08 in Grub Street: NewsFeed
Cooking 7,000 pounds of barbecue isn't easy. But pity the poor pit master schlepping here from out of state!
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Big Apple BBQ Lineup Is Promising, Familiar
Posted 05/12/08 in Grub Street: Foodievents
The South comes north for Danny Meyer's annual barbecue free-for-all in June.
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Jason Perlow Captures the Soul of the Big Apple Barbecue Block Party
Posted 06/11/07 in Grub Street: Click and Save
This past weekend’s Big Apple Barbecue Block Party was bigger than ever, and any number of bloggers, Sunday newspapers, and podcasters have tried to capture the excitement. But for our money, nobody has really done it like Jason Perlow, whose enormous Flickr slideshow on Off the Broiler conveys the appeal of good-natured Southerners handling massive amounts of meat. Check it out: It’s not the same as being there, but it’s better than just looking at images of ribs and chicken. (Not that we mind looking at images of ribs and chicken.) Big Apple Barbecue Block Party 2007 Slide Show [Off the Broiler]
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How to Properly Pig Out at the Big Apple Barbecue Block Party
Posted 06/08/07 in Grub Street: User's Guide
The Big Apple Barbecue Block Party, which happens this weekend in Madison Square Park, is the biggest and most important barbecue event of the year by far. But you still stand a good chance of being miserable there unless you know what you’re doing. Every year more people come, putting more pressure on the vendors and making it hard to enjoy yourself. Here are a few tips on finding barbecue bliss.
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Zak Pelaccio Leaves 5 Ninth; Survival of the Fittest in the Hamptons
Posted 06/05/07 in Grub Street: Mediavore
Zak Pelaccio leaves 5 Ninth to pursue projects with Jeffrey Chodorow; his replacement, Dan Perilla, a.k.a. Chino, is a Pelaccio protégé who will oversee the restaurant’s move away from Asian flavors. [Mouthing Off/Food & Wine] The competition is brutal for Hamptons restaurants, and only the strong survive more than a season or two. [Newsday] The current lobster-roll craze started at the Pearl Oyster Bar, and its shameless imitators really ought to admit who influenced them. [Serious Eats]
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The Big Apple Barbecue Block Party Steamrolls the Opposition
Posted 04/17/07 in Grub Street: Back of the House
The Danny Meyer broadcasting service just put out the word: The Big Apple Barbecue Block Party is on for this year. It wasn’t a foregone conclusion. Although the annual June bonanza is hugely popular, it’s also massively challenging. Past barbecuers have expressed much dismay that souvenirs and T-shirts yield very little profit (food profits go to the Madison Park Conservancy), and that the travel allowance doesn’t cover the cost of transporting heavy smoking equipment across hundreds of miles.
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