What You’ll Be Eating at Big Apple Barbecue Block Party 2017

Summer’s almost here, meaning the annual Big Apple Barbecue Block Party is just a couple weeks away. This year, the Madison Square Park event — which remains one of the country’s biggest barbecue gatherings — will be on June 10 and June 11, and today, the organizers have offered a rundown of what the 15 pitmasters will be serving so barbecue fanatics can plot their weekend.

The full menu from pitmasters across the country is below.

A couple people to note: A big pitmaster to watch this year will be Chris Lilly of Big Bob Gibson Bar-B-Que from Decatur, Alabama. He’s one of the only pitmasters to participate in the event all 15 years, but this year is particularly special after he won the Memphis in May barbecue contest last weekend. It was his fifth win — more wins than any other pitmaster in the history of the competition. In New York, he will be serving pulled pork sandwiches with a spicy mustard coleslaw.

South Carolina whole hog legend Rodney Scott of Scott’s Bar-B-Que returns to the event this year, but this time, he will be making St. Louis-style ribs. And Atlanta-based Texas-style barbecue favorite Fox Bros will be at the event for the first time, serving brisket and jalapeno-cheddar sausage.

East Village southern restaurant Root & Bone will be selling side dishes for the first time at the barbecue, including corn on the cob with corn bread butter puree.

As always, all the pitmasters set up around Madison Square Park, and it’s free for people to show up and hang out at the event, where there will be live music. Each plate of barbecue will cost $12. People can also avoid the inevitable lines at the popular event by paying for a FastPass, which allows up to two people to access express lanes at every station. Each one costs $150 and comes with $125 credit for food, drink, and merchandise over the weekend.

Check out the full menu here:

Jean Paul Bourgeois, Blue Smoke, New York, NY: brisket burnt ends, chipotle barbecue sauce, summer corn salad

Joe Duncan, Baker’s Ribs, Dallas, TX: St. Louis ribs with jalapeño coleslaw

Billy Durney, Hometown BBQ, Brooklyn, NY: smoked beef short ribs with pickles and onions

Jonathan Fox & Justin Fox, Fox Bros. Bar-B-Q, Atlanta, GA: brisket & jalapeño-cheddar sausage with potato salad

Ash Fulk, Hill Country, New York, NY: brisket with house pickle

Sam Jones, Skylight Inn / Sam Jones BBQ, Ayden, NC: Eastern North Carolina whole hog sandwich with sweet slaw

Chris Lilly, Big Bob Gibson Bar-B-Que, Decatur, AL: pulled pork sandwich with spicy mustard coleslaw

Pat Martin, Martin’s Bar-B-Que, Nashville, TN: West Tennessee whole hog with coleslaw

Mike Mills & Amy Mills, 17th St. BBQ, Murphysboro, IL: Baby back ribs with tangy pit beans

Gary Roark & Leslie Roark Scott, Ubon’s Barbeque, Yazoo City, MS: Mississippi chicken wings & sausage with bloody Mary cucumber salad

Scott Roberts, Salt Lick BBQ, Driftwood, TX

Drew Robinson, Jim ’N Nicks Bar-B-Q, Birmingham, AL: Smoked pork hot links with pimento cheese

Rodney Scott, Scott’s Bar-B-Que, Hemingway, SC: St. Louis ribs with cole slaw

John Stage, Dinosaur Bar-B-Que, New York, NY: St. Louis ribs with beans

John Wheeler, Memphis Barbecue Co., South Haven, MS: baby back ribs with beans

Sweets:

Original Fried Pie Shop, Texas: apple, peach, blackberry, apricot, and cherry pies

Sugarees, Mississippi: caramel, rainbow, red velvet, strawberry, and chocolate cake

Milkshakes from F'real