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The 2009 Snapple Big Apple Barbecue Block Party. Fifteen of the nation’s top pitmasters showcased their unique, award-winning regional barbecue styles, including new additions from Alabama, Tennessee and Missouri.
This isn't a BBQ photo, but I was eating some BBQ just before I took it.
The 9th Annual Big Apple Barbecue Block Party took place in Madison Square Park June 11-12, 2011. The weekend-long event occurs every June and brings together the country’s top pitmasters who cook up their award-winning food for over a 100,000 barbecue enthusiasts.
Set against the beautiful backdrop of Madison Square Park, the Big Apple Barbecue Block Party attracts people from near and far to sustain and celebrate America’s authentic culinary and musical traditions.
Enough choice but don't order to much. It adds in volume ebut also the total price (but it's worth it once in a while).
Photo: Numerous meals with an extra touch - by © Richard Poppelaars #About_Pixels #Photography (Apple iPhone 15 Pro) / #menu - #culinair #Restaurant / #FoodPhotography at #RestaurantBlackSmoke in #Rotterdam, #SouthHolland - #Netherlands
Black Smoke Rotterdam (Est. june 2019), photo September 2025 after 6 years.
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Rotterdam: Food Photography
Black Smoke in Rotterdam focuses on open-fire barbecue. It occupies a unique location in the monumental Van Nelle Factory, a UNESCO World Heritage Site. The restaurant's industrial decor is fitting for the location. Guests can sit at the "Hot Seats" right next to the open kitchen, where they can watch the pitmasters at work.
The restaurant specializes in "Hell's Kitchen"—instead of traditional cooking methods, everything is prepared over an open flame. The kitchen is equipped with American smokers, South American asado grills, Indian tandoori ovens, and Japanese hibachi grills. There are no gas knobs, only wood and coal to control the temperature. The bar is also known for its creative cocktails.
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Published at - Flickr
The 2009 Snapple Big Apple Barbecue Block Party. Fifteen of the nation’s top pitmasters showcased their unique, award-winning regional barbecue styles, including new additions from Alabama, Tennessee and Missouri.
The 2009 Snapple Big Apple Barbecue Block Party. Fifteen of the nation’s top pitmasters showcased their unique, award-winning regional barbecue styles, including new additions from Alabama, Tennessee and Missouri.
The 2009 Snapple Big Apple Barbecue Block Party. Fifteen of the nation’s top pitmasters showcased their unique, award-winning regional barbecue styles, including new additions from Alabama, Tennessee and Missouri.
The 2009 Snapple Big Apple Barbecue Block Party. Fifteen of the nation’s top pitmasters showcased their unique, award-winning regional barbecue styles, including new additions from Alabama, Tennessee and Missouri.
Pit crew grilling smoked port sausage links.
The 9th Annual Big Apple Barbecue Block Party took place in Madison Square Park June 11-12, 2011. The weekend-long event occurs every June and brings together the country’s top pitmasters who cook up their award-winning food for over a 100,000 barbecue enthusiasts.
Set against the beautiful backdrop of Madison Square Park, the Big Apple Barbecue Block Party attracts people from near and far to sustain and celebrate America’s authentic culinary and musical traditions.
The 2009 Snapple Big Apple Barbecue Block Party. Fifteen of the nation’s top pitmasters showcased their unique, award-winning regional barbecue styles, including new additions from Alabama, Tennessee and Missouri.
The 2009 Snapple Big Apple Barbecue Block Party. Fifteen of the nation’s top pitmasters showcased their unique, award-winning regional barbecue styles, including new additions from Alabama, Tennessee and Missouri.
The 2009 Snapple Big Apple Barbecue Block Party. Fifteen of the nation’s top pitmasters showcased their unique, award-winning regional barbecue styles, including new additions from Alabama, Tennessee and Missouri.
The 2009 Snapple Big Apple Barbecue Block Party. Fifteen of the nation’s top pitmasters showcased their unique, award-winning regional barbecue styles, including new additions from Alabama, Tennessee and Missouri.
The golden rule for cooking tender juicy smoked brisket is “slow and low.” That's where the general consensus ends. Pitmasters will tell you best way to tenderize a large piece of beef is time over a low flame.
Before I start a full-on brisket fight, let me say Brisket is cooked many ways. Some even say you can marinade, tenderize, and cook over a high flame. Oh yeah, with the fat side up over Match Light. For competition cooking, fat side down is best for consistent results. Fat-side down encourages a more pronounced smoke ring. A smoke ring refers to the thin ribbon of pink-colored meat between the crust and the interior brown-colored meat.
Different grill makers tell you how brisket should be smoked on THEIR rigs. I take their suggestions with a certain amount of tongue-in-cheek. The big commercial smokers are built using thick steel and fireboxes, and use wood for smoking. At the end of the day, Brisket is delicious and when tender, unbeatable. There are some generally accepted smoked brisket principles and if you don't stray too far, the results are worth the work.
Pellet Grills
New to the cooking scene are pellet grills. These grills have made smoking brisket less of a challenge. These grills cook with indirect heat, which doesn't give you the heavy grill marks you get with a gas or charcoal grill. However, some models can also cook with direct heat for grilling and searing, like a standard grill does.
The 2009 Snapple Big Apple Barbecue Block Party. Fifteen of the nation’s top pitmasters showcased their unique, award-winning regional barbecue styles, including new additions from Alabama, Tennessee and Missouri.
It went up in smoke.
Photo: Dads Big cigar - by © Richard Poppelaars #About_Pixels #Photography (Apple iPhone 15 Pro) / #desert - #culinair #Restaurant / #FoodPhotography at #RestaurantBlackSmoke in #Rotterdam, #SouthHolland - #Netherlands
Black Smoke Rotterdam (Est. june 2019), photo September 2025 after 6 years.
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Rotterdam: Food Photography
Black Smoke in Rotterdam focuses on open-fire barbecue. It occupies a unique location in the monumental Van Nelle Factory, a UNESCO World Heritage Site. The restaurant's industrial decor is fitting for the location. Guests can sit at the "Hot Seats" right next to the open kitchen, where they can watch the pitmasters at work.
The restaurant specializes in "Hell's Kitchen"—instead of traditional cooking methods, everything is prepared over an open flame. The kitchen is equipped with American smokers, South American asado grills, Indian tandoori ovens, and Japanese hibachi grills. There are no gas knobs, only wood and coal to control the temperature. The bar is also known for its creative cocktails.
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Published at - Flickr
The restaurant has a dry-aging cold room where they age large cuts of meat. Many dishes are prepared "low and slow," such as the brisket, which is smoked for up to 16 hours.
Photo: Hooked on Aging - by © Richard Poppelaars #About_Pixels #Photography (Apple iPhone 15 Pro) / #dry-aging #coldroom - #culinair #Restaurant / #FoodPhotography at #RestaurantBlackSmoke in #Rotterdam, #SouthHolland - #Netherlands
Black Smoke Rotterdam (Est. june 2019), photo September 2025 after 6 years.
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Rotterdam: Food Photography
Black Smoke in Rotterdam focuses on open-fire barbecue. It occupies a unique location in the monumental Van Nelle Factory, a UNESCO World Heritage Site. The restaurant's industrial decor is fitting for the location. Guests can sit at the "Hot Seats" right next to the open kitchen, where they can watch the pitmasters at work.
The restaurant specializes in "Hell's Kitchen"—instead of traditional cooking methods, everything is prepared over an open flame. The kitchen is equipped with American smokers, South American asado grills, Indian tandoori ovens, and Japanese hibachi grills. There are no gas knobs, only wood and coal to control the temperature. The bar is also known for its creative cocktails.
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Published at - Flickr