Get your rib on

Went to the Big Apple BBQ in Madison Square Park Sunday with Rick. This is the event's 5th year. 13 "pitmasters" from around the country come to share their stuff, and there is live music. We got beef brisket and sausage from Southside Market's stand. It was served with bread, pickles, onions, and a big wedge of cheddar-like cheese on the side. When I asked the server why there was cheese, she looked at me like I was an idiot and said, "Because cheese just goes with BBQ. It's like a condiment." And she added they'd brought the cheese with them from Texas. I felt better because Rick had no idea what the cheese was for either (and he's from Austin). Was not expecting to such long lines of people waiting to get BBQ. Each restaurant had little ropes in front of their stand, kind of like a velvet-rope situation at a club or actually, more like the line for security screening at an airport.

NYers queue for their 'cue.


A gigantic pot of Brunswick stew. Intense!


Texas Pete BBQ sauce handed out hats with pig ears.