What We Learned from the 2009 Big Apple BBQ

I'm still in a bit of a food coma from the many plates of barbecue consumed on Sunday at the Big Apple BBQ. The interwebs are filled with all sorts of fantastic write ups about the event and as you plot and plan for next year here are a few things we learned...

You can make 'slaw from anything. Ok, this isn't slaw, it's grated cheddar, pimentos and mayo (aka pimento cheese). I still like to think of it as cheese 'slaw...

Ed Mitchell's got it goin' on.

The tangy, vingery whole hog from The Pit">The Pit with crackling, crispy bits and--if you're lucky--belly ribs, is worth the trip alone...

Whole Hog should be enjoyed in both the traditional Carolina style and the smokey Western Tennessee version...

Big Bob Gibson's is the only place (in the world) that makes coleslaw that Blondie will eat...

People will wait in line for 20 minutes for free Snapple...

Cheese fries go with anything!

Even if you come 20 minutes early there still be a wait for the out of towners like Salt Lick Barbecue...

And last but certainly not least, BBQ is better when you have a place to sit and eat it. This year the iffy weather and the morning rain on Sunday meant that the lawns in Madison Square park were closed. Some people--no names will be named--think the closing of the grass was a vast conspiracy to keep people from wrecking the greenery and lingering with their food. One of the best parts of the BBQ last year was spreading out a blanket and taking in a wide variety of 'cue with friends. I may be a Yankee girl, but come on, where's the Southern hospitality in eating on the go? Hopefully next year we'll be able to gather up a big group, find a nice spot under a tree and savor

For more delicious photos check out our flickr set.