It sounded like a grand idea: restaurant impressario Danny Meyer throwing a block party for two full days, this past weekend, in Madison Square Park. The reason? To celebrate the finest BBQ this great land has to offer. The cause? Proceeds to benefit the Madison Square Park Conservancy and VH1 Save the Music Foundation.
Six of the country's top pit masters would be on-hand to make some of their legendary grub - from Kansas City Spare Ribs to Pig Snoot Sandwich. BBQ seminars, live bluegrass and jazz, and author signings were just the side dishes. The main deal was the meat.
Saturday arrived and all I could see was blue skies above - and all I could think about was getting BBQ in my tummy. I sashayed over to the event and waited in line for my 'cue-pons (no kidding - that's what they called them). I was a bit suspicious when a fella approached, offering to sell me $10 worth. But, it was sunny and I could smell the 'cue.
I went for it.
And, then I approached the food area. Or let me say, I approached the unbelievable throng of human flesh that was crammed into the block-long food station area. There was no rhyme or reason to this parade of humanity - just lines and lines of people anxiously awaiting their turn to get a taste of real pit ribs and brisket.
It didn't look good. I approached one couple on line - about half a block from their ultimate goal, the17th Bar & Grill, Memphis Championship Barbecue truck. Their wait thus far - an hour. And, they figured it would only be another 45 minutes or so before it was their turn to chow down.
I immediately turned heel. Life is too short.
I sold my 'cue-pons to another sucker on line and quickly headed over to Meyer's Blue Smoke, where I sidled up to the bar for a pint of Anchor Liberty and a satisfying Pulled-Pork Sandwich. It was delish - and the entire transaction, including chew time, was under an hour.
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