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Third consecutive year at the BABBQ. Of the 16 to sample (The Salt Lick pitmaster broke his leg! So he wasn't there, sadly.), we ate from 12, only foregoing a few of the New York spots and missing out on The Pit, which sold out. (I didn't like it two years ago, anyway.)
The weather held, which was great--it was even on the cool side in the morning!
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
HEAT LEVEL: Hot
We infused our salsa with the world's hottest pepper - the Naga Jolokia or "Ghost Pepper" that measures over 1 million Scoville units....when measured on it's own. This salsa contains zero pepper heat - just pure natural heat.
statesidemangoods.com/snack-products/barbecue/da-bomb-gho...
I'm watching BBQ Pitmasters on TV now and being reminded of that wonderful pitt BBQ that Bawlmer is famous for. I had the pitt turkey. Ummm, I love turkey! If you are ever in Baltimore, you must get some pitt BBQ. It's a tradition hon!
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
The interior of Restaurant Black Smoke is robust and industrial, fitting the Van Nelle factory location. There's plenty of seating inside, but there's also a large, inviting terrace. Guests can also choose the "Hot Seats" right by the open kitchen, where they can watch the pitmasters at work. The restaurant offers a complete experience, from the interior design and the food to the very pleasant atmosphere.
Photo: Excellent industrial restaurant design - by © Richard Poppelaars #About_Pixels #Photography (Apple iPhone 15 Pro) / #interior #industrial - #culinair #Restaurant / #ArchitecturePhotography at #RestaurantBlackSmoke in #Rotterdam, #SouthHolland - #Netherlands
Black Smoke Rotterdam (Est. june 2019), photo September 2025 after 6 years.
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Rotterdam: Architecture 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
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
We were one of 4 teams invited to cook at Grazefest 2004. Day two featured “From the Pasture to the Pit: Southern BBQ with Pasture-Raised Meats,” bringing together the south’s most acclaimed pitmasters, who cooked up grass-fed meats and talking about the influence of pasture-raised foods on barbecued foods One of the primary sponsors of this even was Teddy Gentry of the World famous musical group Alabama.
Betsy was built by David Klose of Houston, TX in April of 99
Holy Cow by Meat Church for Rub. Using cherry wood for smoke at 225F will take internal temp to 127F remove and reverse sear - cook profile - myflameboss.com/cooks/322482 Some pitmaster bacon wrapped poppers for snax
Edgar Black Jr. who passed in 2017 was the head pitmaster at Black's BBQ in Lockhart, Texas I'm lucky I got to meet him and take a quick photo a few years back.
Maker's Mark booth.
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.
This is pitmaster Ed Mitchell from NC smoking whole hogs. Look how many snokers he brought with him!