Big Apple BBQ: Lotsa Q! *V*

This is a Vintage Selection from 2005The BanterThe Guys talk about the Big Apple BBQ 2005 that Francis attended with their chef. Sadly, Mark had to miss because he had a newborn. The ConversationThe Restaurant Guys interviewed the best pitmasters from all over the U.S. at Big Apple BBQ in NYC. The masters shared their regional styles, methods and colorful personalities while the guys “pigged out” on the good stuff that used to be hard to come by in the northeast. The Inside TrackThe Restaurant Guys are culinarily well-versed from fine dining restaurants to hamburger joints, but they had some things to learn about Q.  Francis: What's snoot? Smoki O’s: Snoot is the anterior prolongation of the pig's nose.Francis: Is that your specialty?Smoki O’s: Barbecue is our specialty. We barbecue anything from the pig's nose to the, um, from the rooter to the tooter! -The Restaurant Guys Podcast at Big Apple BBQ 2005Guests & Info Chef Anthony BuccoSpecial Guest HostMichael RodriguezSalt Lick BBQDriftwood, TX https://saltlickbbq.com/driftwood/Ron BlasingameWhole Hog CafeLittle Rock, AR (& in NJ, too!)https://www.wholehogcafe.com/Elaine & Garry RoarkUbon’s (The Barbecue of Yazoo)Yazoo, MShttps://ubonsbbq.com/ Carolyn MacklemoreBig Bob Gibson Decateur, ALhttps://bigbobgibson.com/Kenny CallahanBlue Smoke (2002-2024)NY, NYhttps://www.bluesmoke.com/Smoki O’s (closed 2021)St Louis, MOEd MitchellNorth Carolinahttps://www.thepitmasteredmitchell.com/We're bringing our kitchen to the farm!Join us at Dreyer Farms in Cranford, NJ for a Table-to-Farm Dinner.Sunday, September 13 @ 5:30https://www.stageleft.com/event/91326-table-to-farm-dinner/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The [email protected]