2011 Big Apple BBQ Block Party

Well, it's over... the 2011 Big Apple Barbecue Block Party, a celebration of American food and music that brings pitmasters together from all over the country was a huge success. Proceeds from the New York City event support the Madison Square Park Conservancy, the organization responsible for the beauty, ongoing maintenance and programming of this historic park.

Jim 'N Nick's Bar-B-Q has participated in this event for the last three years. Over 100,000 New Yorkers and visitors to the city had the chance to taste Jim 'n Nick's smoked hot links and that most iconic Southern spread, pimento cheese. The team, along with some friends and family, worked very hard through smoke, heat and some rain but had a fantastic time getting to know all of the folks who attended.

Big thanks go to the Union Square Hospitality Group and the Southern Foodways Alliance for allowing us to be a part of this great celebration.

Danny Meyer (left), of Union Square Hospitality Group and Elizabeth Karmel, of Hill Country and Hill Country Chicken joined us as the festival started.

Union Square's chef Kenny Callaghan always brings joy.

The guys cook thousands of sausages right on Madison Avenue.

Jim 'N Nick's folks worked on "the line" to serve thousands of visitors.

Gallons of pimento cheese was made fresh throughout the weekend.

Thousands of peppers...

Friends of Jim 'N Nick's and SFA board member John Currence (far right) stopped by with Chef George Mendes (far left), chef at NYC's Aldea and also a current Food & Wine Magazine Best New Chef Winner. They are joined by Bocuse d'Or's Monica Bhambhani.

SFA Director and writer, John T. Edge came by for the opening toast and bumped into SFA board member, Angie Mosier. They have collaborated on a book about Truck Food in America that is due out in the spring of 2012.

Jim 'N Nick's Executive Chef, Drew Robinson.

Patrick Martin of Martin's Bar-B-Que in Nolansville, TN and Rodney Scott from Scott's Bar-B-Que in Hemingway, SC are good friends.

SFA Board Member and HBO writer for the hit series, Treme, Lolis Eric Elie met up with Soa Davies, a chef at New York's Le Bernardin.

Soa brought some very appropriate rose wine to enjoy with the sausage and pimento cheese--it was perfect!

John T. Edge gives pastry chef, Yewande Komolafe a hug.

Nick Pihakis and Sam Jones, the pitmaster at Skyline BBQ in Ayden, SC arrive at the rig via pedicab rickshaw.

Jim 'N Nick's Todd Morman and Charleston, SC Jim 'N Nick's partner, John Haire worked constantly to make sure the set-up and cooking went smoothly.

We were please to find fellow Alabama artisan, Tasia Malikasis (right) in the city. Her Belle Chevre goat cheese, made in Elkmont, AL is incredible and we are proud to call her friend.

Atlanta Jim 'N Nick's owner, Brian Lyman enjoys a cocktail in a makeshift glass.

Rodney Scott offers some of his fresh pork rinds and Nick offers a burger from Shake Shack.

Dan Lathem joins our team on big events and rocks it out. We are always happy to have his help.

We spotted this little barbecue fan and had to get a shot of him.