Get your meat on: Big Apple Barbecue is almost here

It’s almost summer and that can only mean one thing: time to barbecue.

Luckily, the 11th annual Big Apple Barbecue Block Party (bigapplebbq.org) is on June 8 and 9. Pitmasters from as far away as Texas and as close to home as 26th Street will converge on Madison Square Park for a weekend of smoked meats, live music, barbecue seminars, camaraderie and a little friendly competition.

The event was founded by restaurateur Danny Meyer and local barbecue restaurant Blue Smoke. It’s free, and food and drinks are sold by the plate. (Some VIP FastPasses are available for Sunday.) All profits support the Madison Square Park Conservancy.

In past years, the event has drawn more than 125,000 barbecue aficionados, who line up to sample whole hog, pulled pork, brisket and ribs from 18 of the nation’s top pitmasters, hailing from 10 different states.

It’s a unique opportunity to sample some of the regional variations of barbecue and meet some larger-than-life personalities. Here are a few:

The focus here is pork shoulder, a relatively cheap cut that Lilly smokes for hours until it is tender and flavorful.

His lines can be long and the pork has been known to sell out, so get there as early as possible.

Mitchell is a larger-than-life character who entertains the crowd while breaking down whole hogs using only his hands — that’s how tender his low-smoked meat becomes.

While his restaurant is only a few blocks away, Blue Smoke will serve special barbecue cuts that are not featured on its regular menu. Last year, Blue Smoke mastered its slow-smoked ribs by basting them in sauce and finishing them on the grill, adding a delicious caramelized crunch.

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