June 11, 2012
Sometimes food makes you speechless and transports you to another mental plane. That’s what happened today after I tasted my first bite of pulled pork from Chris Lilly of Big Bob Gibson’s (above), in Decatur, Alabama, at the Big Apple BBQ Block Party in Madison Square Park in Manhattan. Lilly’s pork shoulders have won their category at Memphis in May seven times, and with good reason; once pulled, his pork offers all the smokey tenderness one could desire. Drizzle on some of the sauce and you’re in business.
After two servings of this porcine wonderment, a normal person would typically find a bench in the shade and doze off happily. Not my brother Craig (aka Lil NYC Food Guy) and me. We trekked over to Ubon’s Barbeque of Yazoo City, Mississippi for a chat with the charming pitmaster himself, Garry Roark, who was feeding bits of bark-laced pork to New York Jets Center Nick Mangold, out filming a video with fellow bearded carnivore Josh Ozersky. We also came to see my friends Dave, Adam and Bob-O who are helping Garry (top left, above) spread the word about his incredibly delicious BBQ sauce. It’s tangy, spicy and laced with bits of onion, making it a delicious topping for Roark’s smoky, melt-in-your-mouth pulled pork or a refreshing base for a bloody mary. Craig and I tasted both and could not have been happier.
Big Bob Gibson – @BigBobGibsonBBQ
Chris Lilly – @ChrisLillyBBQ
Ubon’s – @UbonsBBQ
Ubon’s Sauce – @UbonsSauce