To our friends in New York: we know you love the South. You keep opening up restaurants featuring our food, seeking style inspiration from our designers, and putting cocktails in Mason jars. (Winks at Brooklyn.) And we’re coming for you this weekend, when the South’s premier pitmasters and their acolytes descend upon the most delicious and smoky one square block in Manhattan, aka Big Apple BBQ Block Party.
For transplanted Southerners and wannabe Southerners, the weekend marks one of the high points on the festival calendar. Folks get nicer and the city air smells sweeter. Here’s a roundup of events you won’t want to miss:
- Our very own Test Kitchen professional Norman King and Deputy Food Editor Whitney Wright will demo four sides from our Test Kitchen: Summer Brunswick Stew, Farmers’ Market Pasta Salad, Korean Cabbage Wraps with Sweet-and-Sour Cucumber Salad and Pulled Pork Griddle Cakes. Joining them will be Executive Editor Hunter Lewis and Travel and Features Editor Jennifer Cole. (12:30 p.m. Saturday and noon Sunday, IKEA Cooking Stage.)
- Chefs Ashley Christensen and Joseph Lenn will share their recipes to stock a perfect grill-side cocktail bar. (2 p.m. Saturday and Sunday, IKEA Cooking Stage.)
- Learn techniques for grilling oysters and clams from Chef Mike Lata of the Ordinary and FIG. (2:30 p.m., Saturday and Sunday, IKEA Cooking Stage.)
- Watch as Chefs Sean Brock and Tyler Brown prepare Carolina Quail in the style of Nashville Hot Chicken. (3 p.m., Saturday and Sunday, IKEA Cooking Stage)
Another highlight: For the first time, a “No Bones Zone” will feature live oyster shucking (and tastes of those oysters) from the expert at Wintzell’s Oyster House. Based in Mobile, AL, Wintzell’s is celebrating their 70th anniversary. From 4-6 p.m. on Saturday and Sunday, you’ll be able sample a diver’s dozen Alabama gulf oysters, champagne included ($40).
Follow along at #bigapplebbqny. And if you’re looking for more Southern-inspired eats while there, check out our map to some of our favorites.