Danny Meyer, founder of Union Square Hospitality Group based in New York City, established the first Big Apple Barbecue Block Party in 2003, in part to prove that his new Blue Smoke barbecue restaurant could stand up to authentic barbeque.
The event has grown from the original five to 17 pitmasters, who traveled this spring to Manhattan to cook their specialties, whether pulled pork, whole hog and ribs. Meet one of those barbecue experts, Patrick Martin from Nolensville, Tenn., where he owns Martin’s Bar-B-Que Joint. Martin shares secrets to cooking whole hogs.
Also, Danny Meyer and his son Payton talk about barbecue at the 8th annual event that raised funds for Madison Square Park where it took place.
Contact Pamela Parseghian at [email protected].
