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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.
BBQ beef brisket and a hot sausage link.
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.
Little BBQ fan.
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.
Ronnie Stelly II, Owner and Pitmaster of No Good Sons BBQ and Boil on Alberstons Parkway in Broussard, LA. Thursday, Jan. 4, 2018.
Random BBQ photos.
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.
Instead of traditional cooking methods, everything is prepared over an open fire. The various kitchens are equipped with different techniques from around the world, including 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..
Photo: Pitmaster "Hells' Kitchen" - by © Richard Poppelaars #About_Pixels #Photography (Apple iPhone 15 Pro) / #kitchen #grill #barbeque #oven - #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.
We had such a great time in Saturday hanging out in line chatting with other BBQ fans while waiting to enjoy some @lewisbarbecue #Brisket #HotGuts and great conversation with our friend Amy Mills of @17thstreetbbq Good times!! And the #LeanorFat Summer Ale was awesome put together by PitMaster John Lewis and @revelrybrewing via Instagram nmbbq.bz/1HYBXbw
Master the art of smoking with our ultimate guide on selecting the best wood pellets. Whether you're a beginner or a seasoned pro, understanding the differences between smoking wood pellets can make all the difference. Our guide "How to Select the Best Wood Pellets for Your Smoker" offers expert insights, tips, and the best picks for a flavorful feast. Dive in and smoke like a true pitmaster!🌲🍗
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 battle rages. When smoking or grilling meat, do you use binders or no binder to make the seasoning stick? Is the binder being used to add flavor? To be clear, I've smoked meat using both methods. Binders are primarily for adhesion; while some may add a slight flavor, others are chosen to be neutral. Different binders can also bring out distinct textures, flavors, and benefits depending on the meat you're grilling or smoking.
A "binder on meat" refers to applying a liquid or sticky substance. These binders include mustard, olive oil, mayonnaise, or Worcestershire sauce, to the surface of the meat. This helps the dry rub adhere better and create a more even crust or bark. While some pitmasters swear by them, binders are not essential for making ribs, poultry, or beef. The meat's natural moisture can also help the rub stick over time.
Mustard is generally not tasted when used as a binder for foods like pork ribs or pork butts. That is because the heat of cooking neutralizes the mustard's volatile flavor compounds. Binders leave only a thin, tacky layer for a dry rub to adhere to. Blind taste tests have shown no discernible difference in flavor between food prepared with a mustard binder. The same holds for using other binders like olive oil. The same holds true using mustard as the binder on poultry or beef.
Binders or No Binder Decisions
Olive oil is a good, neutral-flavored binder for ribs.