by Genevieve Long for The Epoch Times
NASHVILLE, Tenn.—This June, just when the heat index in New York City begins to rise, a heat of another kind will pay a visit.
It’s called the Big Apple BBQ,
and for barbecue restaurant owners, it’s considered a high honor to be invited.
“It’s a big deal,” says Patrick Martin, owner of Martin’s Bar-B-Que Joint in Nashville, Tennessee. “In the barbecue world it’s as big as you can get.” 2009 will be Martin’s first year to attend the festival, and he and his crew will bring the only barbecue from Tennessee.
Every year since 2002, barbecue aficionados and lovers alike have gathered for the festival, which lasts all weekend. This year’s festival will run on June 13 to 14, from noon to 6 p.m. both days. 14 pitmasters—barbecue chefs—representing their respective restaurants will cook out and serve up the best of pulled pork shoulder, hog with sweet pickles, baby back ribs, beef brisket, beans, coleslaw, and more.
Several pitmasters from New York City will also participate—including Blue Smoke, Hill Country, and Dinosaur Bar-B-Q. Other participants will include pitmasters from Alabama, North and South Carolina, Connecticut, and Texas.