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Catching Up with World Champion James Cruse

James Cruse was the breakout star of Brisket King NYC 2021. He brought New Orleans flair to the event and earned second place overall for his delicious brisket with cajun dirty rice. Since then, James won first place in the rib division at Memphis in May, second place in barbecue at the World Food Championships and left his position at Central City Barbecue to get back into sales, this time for a spice company. We caught up with James to see how he’s been over the past year, hear more about his new position and talk about what he takes away from the competitive barbecue world. James will be joining us again for Brisket King NYC 2022 where he plans on taking home the top prize. Get your tickets now!

Food Karma: Catch us up, what’s going on with you right now?

James Cruse: I resigned from Central City a little over a month ago. It was something that had been in talks for months. I had a couple companies come in to recruit me during that time. Most of my professional career is outside sales and project management, I just happened to be barbecuing for 24 years. I took the offer from one of the companies and I’m back into sales, but in the food world.

It’s called Deep South Blenders. It’s a fifty year old company, and they want to refresh things. We’re going to do a lot of content and marketing stuff that I’m heading up. We specialize in bulk spices and seasonings for fish fries, chicken fries and batters. Down here in the South we do boils. You do a lot of steaming in the northeast, and our boils are different than even the Carolinas where they do the low country boil. Ours is more spicy, a totally different flavor. I’m working for the company that provides the boil seasoning to a lot of restaurants and has their own product line in stores and a handful of other places.

My niche is in the barbecue market. My rubs are on the market already. Now I can blend and co-pack for any barbecue guys and get it ready for distribution. I’m going to use my contacts in the barbecue world to help cooks get into the rub business, or if they’re in it already, try to maybe improve their product.

FK: If a lot of your background is in sales, how did you get into barbecue in the first place?

JC: I started barbecuing when I was in college, before I was ever in sales. Here’s the story about how I got into barbecue: I was playing in a mens football league and I had the guys over. I was in college and I was renting this little place a couple streets over from my parents house. I had this beat up gas grill on my back patio. I told the guys on the team I was gonna cook them some ribs.

I’d never cooked ribs in my life. I went to the local grocery store down here, Winn-Dixie, and bought some beef spare ribs, the kind where there’s only meat between the bones, there’s not meat on top of the bones. I put some creole seasoning on top then put Kraft barbecue sauce on top of that while it was raw and just grilled it and grilled it until it was basically black on all sides. It probably tasted like my steering wheel.

So I contacted my uncle Ronnie who was the smoker of my dad’s side of the family. He would barbecue on the traditional holidays like Memorial Day, July 4th, Labor Day, Easter, Super Bowl Sunday. I said, “Uncle Ronnie, I want you to tell me how to cook ribs.” He said, “I’m not going to tell you over the phone. You need to come here and do it with me.” So I did.

I went over there and cooked ribs with him, and he gave me the basics. 24.5 years later, I’m still a student. I’ve always told people that I’ll never know everything about barbecue. I don’t want to know everything about barbecue because the moment I do I’m giving it up. It becomes boring. Plus, it always evolves. There’s a thousand ways to do things, and it’s constantly evolving. New trends are happening, things are changing, so I want to always stay ahead of the curve. On the competitive side of things, that gives me an advantage over a lot of people. I’ll always be a student. I’ll always stay hungry. I’ll always be driven to be a better barbecue person than I was yesterday.

Photo by Patty Brown

FK: How did you end up cooking professionally?

JC: My first ever barbecue contest was in 2007. I had cooked with a couple other teams prior to that as a helper, not as the head cook. My cousin and I entered the American Cancer Society Barbecue Throwdown in Laurel, Mississippi. We just figured we’d go out there and do it.

At the time, the difference between the pro level and the backyard amateur level was just a higher entry fee so we entered the pro level. We didn’t expect anything. We figured we’d come in dead last. Well, we took first place in ribs. We got lucky!

After that, the next few months of competing I didn’t do well at all in any category. I knew I was gonna figure it out again. Now I’m jumping into my 16th year of competing. I’ve competed in Memphis in May as the head cook and presenter three times. I’ve done Hogs for the Cause about ten times. I’ve done the American Royal. I just did the Jack Daniel’s World Championship and also just did the World Food Championship on the barbecue side of things.

I don’t remember how I found out about Brisket King, but I was interested, and Jimmy said he would love to have me. It was coming off of a covid year, which was a down year for barbecue competitions. At the time, my biggest accomplishment was third in the world in ribs at Memphis in May. Less than a month later I won the world championship. We’ll give Brisket King all the credit.

FK: Did you cook your  ribs differently or were they just the best you’ve ever made them?

JC: What’s funny is I didn’t really like them. I was telling the guys on the team, “I don’t like them, these aren’t going to do well.” I took a bite of one and spit it out. I didn’t think it was as good as two years prior. In 2019, I was a world champion finalist, and we were actually ranked number one going into the finals. We didn’t have the right amount of experience going into the finals and we just dropped the ball on a couple of things. We took third, and I thought those ribs were better than last year’s, but apparently I was wrong. As far as the overall world championship, I lost to Myron Mixon by eight tenths of a point, pretty close. So basically I finished ranked second in the entire world in overall barbecue. 

FK: The first time you went to a barbecue competition, did you know what it would be like? If you’ve only ever attended Brisket King or Pig Island, you might think competitive barbecue is a great spectator sport where guests get to eat amazing food but that’s not the case.

JC: I was disappointed the first time I ever went as a spectator. I was disappointed because I thought I could just walk up and try these guys’ food, but you can’t. Brisket King  is essentially a people’s choice contest. At a professional contest, you’re cooking food for a white box with no name on it that goes to a judge who doesn’t know who cooked it, so they just score it subjectively and it’s blind.

The first time I went as a spectator I had been barbecuing for eight years and thought I was pretty good. The teams competing wouldn’t give me the time of day. No one would talk to me. I learned what a real competition was. It’s a sport. You’re cooking for points, for money, for trophies, for bragging rights, but it’s taken very seriously because it’s an expensive sport. The second lesson I learned was that I never wanted to be those guys, the one that didn’t give me the time of day. 

At the end of the day, my next contest that I’m at there’s the next person like me who’s interested so I’m gonna say hi. We want to grow the sport, and I want to encourage people to get into it. Maybe I’m just too nice of a guy, but I’ve always said that every contest we show up at, if there’s a new person there I want to be set up next to him so I can walk him through stuff throughout the night and help him out. I’m all about growing the barbecue community and helping people out as much as possible.16 years ago you had to find out everything on your own.

Photo by Patty Brown

FK: What have you taken away from doing so many events?

JC: My biggest takeaway from last year is that it’s just the power of relationships and the people you meet. At the end of the day, we’re all cooking some food in a field or a parking lot. None of us are curing covid, none of us are curing cancer, but we’re all just hanging out, meeting new people, making friends, making new contacts, and that’s the biggest thing. Every time I meet someone new at these things it’s a positive that I can take away from it. 

For me, it’s not about collecting trophies, I’m not dusting trophies every week when I’m cleaning the house. It’s about memories and people. The titles and accolades, is that something to be proud of? Absolutely, but it’s really about the people, it always has been.

FK: Do you have a favorite cut to cook?

JC: No, because I don’t want to discriminate against the other meats! I like cooking it all. The crazy part is I don’t really eat a lot of barbecue and I don’t really like to eat a lot of barbecue. I am a fast food junkie. It doesn’t matter what I’m known for or what I can cook. I had McDonalds for lunch today! I was in and out of restaurants and with different people in stores, but I got me a chicken sandwich and a hamburger and that was good.

I did lose 42 lbs from November 2020 through the end of July of last year just kind of cutting out junk, not eating Oreos at night. Then I got covid, and that was an interesting experience. Covid itself wasn’t that hard for me. I never got the fever. I just had a little achiness and I was tired all the time. I can’t stand being tired during the daytime and I just wanted to sleep and curl up in my bed. 

A couple days after I was done with covid, all the sudden pneumonia hit me. I had a pulmonary embolism and double pneumonia that put me in the hospital for six days. I survived it and felt better after it was all over than I did prior to having covid. I had a blood oxygen level of 71 and dropping when I walked into the ER. The doctor said I should have died. 

That was the closest thing to a near death experience I’ve ever had because I was literally near death. It put a different perspective on things. At the end of the day, barbecue is not the most important thing in the world, it’s really not. I could give it up tomorrow if it’s worth saving a life. My biggest thing was that I’ve always been competitive, I’ve always been a fighter. I was not letting covid beat me. It was about family and friends, It wasn’t even about me. That experience alone really gave me a different mindset, and it allowed me to kind of take a step back a little bit. Winning a world championship is great, but it’s not the most important thing that happened to me last year. The most important thing was that I lived.

Filed Under: Blog, Chefs Interviews

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foodkarmanyc

May 28. @ribkingnyc at @snugharborccbg Kick off s May 28. @ribkingnyc at @snugharborccbg 
Kick off summer with us! Ferry ride to flavor!

First-timer at a @foodkarmanyc event, @zabbputawn, impressed the crowds with their crying tiger brisket at this year's @brisketkingnyc and will bring their unique twist on traditional ribs to @ribkingnyc later this month!

@zabbputawn is an authentic Northern and Northeastern Thai restaurant on the Upper West Side from Michelin-starred chef, Therdtus Tony Rittaprom. Chef Tony learned to cook from his parents in Isan, and Zabb PuTawn is a nod to his Jackson Heights restaurant, Zabb Elee, where he earned the Michelin star for his unapologetic Isan fare in 2015.

The ribs they'll be serving up will be like nothing you've ever had before! Link in bio to get your tickets!

Prime Ribs - @prairiefresh ● Charcoal - @prime6charcoal ● Chef Prizes - @kikuichi.cutlery ● Vegetables sourced from @farmer.ezra of @heritagefarmnyc (onsite)

Community Partner - @friendsoffirefighters
Off the heels of a win at @brisketkingnyc for "Bes Off the heels of a win at @brisketkingnyc for "Best Traditional Brisket," @bret_lunsford of @ushgnyc's @bluesmokenyc is back to compete at this year's @ribkingnyc! May 28!

@bret_lunsford was born in Atlanta, GA and grew up in Texas and Mississippi, giving him a taste of flavors from the south. Between grilling with his father, cooking with his grandma, and watching icons like Julia Child & Emeril Lagasse on TV, he knew he wanted to pursue a career in food. He worked at Outback Steakhouse while in college, where he was able to experiment in the kitchen, and later enrolled in the Culinary Institute of America to obtain formal training. 

Post-graduation, @bret_lunsford joined @ushgnyc, initially as a line cook at Gramcery Tavern, then Untitled, then onto Blue Smoke and Jazz Standard, and nine years later, he's currently the Executive Chef at @bluesmokenyc where you can taste the southern influences in his food. 

Will @bret_lunsford bring home another win? Come to @ribkingnyc on Saturday, May 28th from 12-4 pm to find out! 

Prime Ribs - @prairiefresh ● Charcoal - @prime6charcoal ● Chef Prizes - @kikuichi.cutlery ● Vegetables sourced from @farmer.ezra of @heritagefarmnyc (onsite)

Community Partner - @friendsoffirefighters
The money shot from last year's @ribkingnyc aka 5 The money shot from last year's  @ribkingnyc aka 5 Boro PicNYC. @seaislandforge grill in action!

Tank Jackson cooked @holycityhogs pork sliders @lowlandfarms @edistogoldhoney on a Sea Island Forge grill. Photo by Seal Ludwig/ nycbbq.com
______

@holycityhog Tank Jackson will be back this year at Rib King NYC 2022, May 28 at @snugharborccbg #statenislandnyc cooking 2 stations, Taste of the South.
1. HOLY CITY HOGS  pork sliders, 2. Shrimp and grits @marshhenmill @misspaulashrimp 

All-inclusive, food and drink, walk around tasting event.
Tickets at Ribkingnyc.com 

Community partner @friendsoffirefighters festuring 2 firefighter chefs , John and Vinnie #redhookraiders

Vegetables from the farm on site @heritagefarmnyc @farmer.ezra will be cooked on the Sea Island Forge. 

"Jamon", echoes of Spain station. @dakotahams 24 month aged country ham, sliced by @masterhamnyc ; @tierracallada olive oil and conservas; and Basque inspired ciders by @brooklynciderhouse @twinstarorchards 

10 chefs competing in the 4th Rib King NYC , co-hosted by @nycbbq , featuring @prairiefresh Prime Ribs and  @boomboombbq @bark_barbecue @bluesmokenyc @smoke_sweats @zabbputawn  @chef_jes1 @chefraymondzmohan @lolosseafoodshack @badtz281 @jasebbq more

Hot sauces @bayougotham
@coneyislandsaucery
@bhutguy , pickles @rickspicksnyc 

Hard Cider Alley @romillycidre @avalcider @originalsincider @eastciders , Brooklyn Ciderhouse
Craft beer @flagshipbrewery @killsboro @ramsteinbeer @unionbeerdist @niche.brands.nyc 
Wine from North Fork @rgnywine 
Spirits, welcome cocktails more

#ribkingnyc #5boropicnyc #nycbbq #ferryridetoflavor
Hard Cider Alley , May 28 at @ribkingnyc @herita Hard Cider Alley , May 28 at @ribkingnyc 

@heritagefarmnyc on site at @snugharborccbg 

Photo 2021 of @romillycidre by @pecheney 

Come taste the world of cider with you you ribs.

Kick.off summer with us May 28.
All inclusive food and drink taste events. Tickets at Ribkingnyc.com 

Community partner @friendsoffirefighters 

Ferry ride to flavor

Hard ciders may include Romilly. @brooklynciderhouse @avalcider
@eastciders

#ribkingnyc #hardcideralley #5boropicnyc
Hard cider x brisket! @brisketkingnyc 2022 recap. Hard cider x brisket! 
@brisketkingnyc 2022 recap.

@brooklynciderhouse brought the hard cider to our annual bbq  party in Brooklyn.
2 chefs cooked with their cider...
And "Cooking with Cider" won 2 top awards!
1. @bluesmokenyc @bret_lunsford won " Best Traditional Brisket"
2. @official_sandsjerkhut Darlene Lawrence won " Brought the Sauce" jerk brisket.

Thanks for upping our cider game, Peter Yi and crew at Brooklyn Cider House.

Cider makers join us for several upcoming events ;

@ribkingnyc May 28 featuring Hard Cider Alley @avalcider @eastciders @romillycidre @breweryommegang @originalsincider

CiderFeast New England. June 23. #North of Boston

@pigislandnyc September 10 
@snugharborccbg

And more! 

#cookingwithcider #pickcider #hardcider #ciderbraised #Brisketkingnyc #brisketking #nycbbq #lookslikespain
@brisketkingnyc 10th edition Is next week April 20 @brisketkingnyc 10th edition Is next week April 20. Wednesday . #brooklyn

Featured: Leeland Avellino (@cheflee17), Owner and Pit Boss of @avellinofamilybbq, is coming in from Norwalk, CT to compete at this year's @brisketkingnyc on April 20th!

Leeland was first introduced to barbecue when his friend became an Executive Chef at a BBQ spot in Westport. After spending some time poking around the kitchen, he knew he was meant to pursue a career in barbecue. Over the span of 20+ years, he's developed a few restaurant concepts, traveled around the U.S. to explore some of the top places for barbecue, worked for many years at @dinosaur_bbq in Stamford, CT as the Executive Chef/Partner, among other roles, and started his own family business - initially from his driveaway and now from a commercial kitchen due to its success. 

We can't wait to see what Leeland brings to @pigbeachnyc on April 20th! Link in bio for tickets!

Community Partner: @friendsoffirefighters

A portion of the net proceeds will be donated to the Jeff Michner Foundation

Chef Prizes: @kikuichi.cutlery and @porterroad

Drinks: @laphroaig @makersmark @jimbeamofficial, @michterswhiskey, @avalcider, @ramsteinbeer, @eastciders, @boulevard_beer, @brooklynciderhouse, and @romillycidre

📷: @jaharoni • Chef Leeland Avellino at Brisket King NYC in 2021
POW! Chef Jesse Jones (@chef_jes1) has been partic POW! Chef Jesse Jones (@chef_jes1) has been participating in Food Karma events for YEARS and always wins over the crowd with his personality, energy, and, of course, his food. Known for his modern approach to southern cuisine using French techniques, Jesse is a renowned chef and author, has a successful catering company, and comes with a long list of accolades. 

What does he have in store for us this year? You'll have to come by the event to find out! At @brisketkingnyc 2021, he won the Unsung Hero award for his brisket served with his mother's biscuits, so expect nothing less this time around. 

Community Partner: @friendsoffirefighters

A portion of the net proceeds will be donated to the Jeff Michner Foundation

Chef Prizes: @kikuichi.cutlery and @porterroad

Drinks: @laphroaig @makersmark @jimbeamofficial, @michterswhiskey, @avalcider, @ramsteinbeer, @eastciders, @boulevard_beer, @brooklynciderhouse, and @romillycidre

📸: @pattyybrown • Chef Jesse Jones at Brisket King NYC in 2021
@brisketkingnyc chefs, April 20, Brooklyn.. Featur @brisketkingnyc chefs, April 20, Brooklyn..
Featuring- Cenobio Canalizo (@cenobiocanalizo), Executive Chef at Morgan's Brooklyn Barbecue (@morgansbrooklynbbq), started as a dishwasher and worked his way up through NYC's most iconic steakhouses. For the past 22 years, he's worked for GlazierWorks, from @striphouseofficial to @mjsteakhousenyc to his current position at Morgan's. 

Come check out what Cenobio will be preparing for this year's Brisket King NYC on April 20th! Link in bio to get your tickets!

Community Partner: @friendsoffirefighters

A portion of the net proceeds will be donated to the Jeff Michner Foundation

Chef Prizes: @kikuichi.cutlery and @porterroad

Drinks: @michterswhiskey, @avalcider, @ramsteinbeer, @eastciders, @boulevard_beer, @brooklynciderhouse, @romillycidre, and more

#brisketking #brisketking #brooklynfest #nycbbq
We're back at @pigbeachnyc #brooklyn yn. Outdoors We're back at @pigbeachnyc #brooklyn yn.
Outdoors April 20.

10th @brisketkingnyc
15+ chefs, all inclusive food and drink tasting event.
VIP early 5pm admit, and general 6pm admit, tickets at brisketking.com 

Presented by @foodkarmanyc

Community partner @friendsoffirefighters

Chef prizes @kikuichi.cutlery
@porterroad 

Photo 2021 by @jaharoni

Drinks include @michterswhiskey @avalcider @ramsteinbeer @eastciders @boulevard_beer and more

#brisketkingnyc #brisketking #nycbbq #brooklynfest
As we prep for April 20, Brisket King NYC 2022 in As we prep for April 20, Brisket King NYC 2022 in #brooklyn , we interviewed chef and livestock / butchering instructor Mike Lapi 
of SUNY Cobleskill in a recent Food Karma Projects newsletter.
@brisketkingnyc
@mostlywildnfree
@sunycobleskill
@foodkarmanyc

Intro 
"Meat and More with Mike Lapi:
Mike Lapi is officially the Visiting Instructor of Animal Science for SUNY Cobleskill where he teaches all the meat processing courses through the federal inspection facility on campus. He went from accidental busboy to owning his own restaurant to building furniture and then teaching culinary classes before he took the helm of the meat processing program. We talked with Mike about his journey, his goals for the program and how he gets to keep cooking through events like @pigislandnyc where he won an award for his homemade sausage served with charred slaw with house made fish sauce and pickled chanterelles." - edited by Sarah Strong @feedsstrong 

Tickets for Brisket King NYC,  April 20, #brooklyn at brisketking.com 

Community partner @friendsoffirefighters

Sign up for our weekly Food Karma newsletter on one of our sites like pigisland.com or jimmysno43.com

#smallfarms #regionalfood #knowyourbutcher #farmtotable #nosetotail
#pickledchantarelles
Ready for Brisket? Great preview of our upcoming e Ready for Brisket? Great preview of our upcoming event by @nycbbq newsletter , nycbbq.com 

_______

@bluesmokenyc chef @bret_lunsford will be back April 20 at @brisketkingnyc 2022.

Tickets at brisketking.com 
All inclusive food and drink tasting event. 

Outdoor location in Brooklyn. 
@pigbeachnyc #gowanusbrooklyn 

Community partner @friendsoffirefighters 

Photo by @nycbbq at 2021 Brisket King( R) NYC.

#brisketkingnyc #brisketking #nycbbq
Bowl of Zole Boston , April 6. And the countdown Bowl of Zole Boston , April 6. 

And the countdown begins! We're officially one month away from The 1st Annual @bowlofzole in Boston, taking place at South Boston Lithuanian Citizens’ Association. 

You’re not going to want to miss the lineup of chefs creating their unique take on pozole, including @jakerojas of the popular @tallulahstacos, coming in from Providence, RI (pictured here). 

The El Paso, TX native spent time working in top restaurants like L’Atelier De Joël Robuchon and Alain Ducasse’s Mix before moving to Newport, RI in 2010. His journey there started with opening Tallulah on Thames, a fine dining restaurant in a casual setting that he opened with his wife, Kelly Ann (whose nickname is Tallulah!), but eventually moved towards more fast-casual concepts. Together, they opened Tallulah’s Taco Truck, followed by @tallulahstacos in Providence, which has since grown to three locations (the third one opening up soon!). The three locations serve Chicano street food with a heaping side of hospitality. 

If you haven't already purchased your tickets, head to the link in our bio to get one step closer to sampling some of the best pozole, mezcal, and agave spirits on Wednesday, April 6th from 6-9 pm! 
Vip early access 5pm!

📸: @angeltuckerphoto
Highlights @brisketkingnyc 2018 Judges' winner, Highlights @brisketkingnyc 

2018 Judges' winner, 1st place, the Brisket King(R) NYC !
@cherrystbbq x @lawrence_bbq team from Toronto CA
( the Billy Durney school, via @hometownbarbque )

Photo @thebeertrekker 

We are back April 20, 2022 at @pigbeachnyc #gowanusbrooklyn 

Chefs lineup with be announced this week!

Tickets at brisketking.com 

Community partner @friendsoffirefighters 

Support #jeffmichner fund , too

#brisketkingnyc #brisketking #nycbbq #brooklynfest
Highlights. 2021 @brisketkingnyc @texashuntress Highlights.
2021 @brisketkingnyc 
@texashuntress 
@boomboombbq 
@handsomedevilllc 

We will be back April 20, 2022
Brisket King NYC
Outdoors at @pigbeachnyc #gowanusbrooklyn 

Tickets at Www.brisketking.com 

Community partner @friendsoffirefighters 

#brisketking #nycbbq #brisketkingnyc
Pozole. Tequila. @sipdonfulano @bowlofzole #brook Pozole. Tequila.
@sipdonfulano

@bowlofzole #brooklyn 2021.
Photo by @thebeertrekker
____
Join us in Boston. APRIL 6.

All inclusive. Walk around. Sampling.  Food and Drink tasting event.

Mezcal. Sotol. Tequila.  Raicilla. Authentic agave spirits.100 expressions.

10 chefs' pozole.
@locosouthbos @lonestar_camb @lolitateqbars
@chefdevangelous @dolorespvd @jakerojas
@lenoramaine @pearlandlime
@felipesboston @tlaxcalkitchen

Early bird and VIP tickets at bowlofzole.com 

Community via @_projectpaulie_

#pozole #bowlofzoleboston #bostonfest #bostoneats #mezcal #sotol #agave #raicilla #tequila
The judges' table, @brisketkingnyc 2017. @bbqsnob The judges' table, @brisketkingnyc 2017.

@bbqsnob @peterkaminsky1 @franklinbbq @nicksolares @chefjohntesar @jakedell wrangled by @hometownbarbque 's Billy Durney.

Photo by @thebeertrekker

Join us April 20, 2022
Brisket King (R)NYC 
Outdoors at @pigbeachnyc
#gowanusbrooklyn

Early bird and VIP tickets at bowlofzole.com 

Community partner @friendsoffirefighters 

Top prizes by @kikuichi.cutlery @porterroad 

20 chefs.
All inclusive,  food and drink,  walk around tasting event. 
10th annual event.

#brisketkingnyc #brisketking #nycbbq
Oyster pozole, By chef @ugorozco , at 2020 @bowlo Oyster pozole, 
By chef @ugorozco , at 2020 @bowlofzole #brooklyn 

Get ready for Bowl of Zole Boston, pozole and mezcal fest. April 6.

What's cooking , Boston chefs?
@lonestar_camb vegetarain "elote" street corn pozole 
@lenoramaine , Maine seafood pozole
10 chefs
100 expressions of authentic mezcal and agave spirits

Stay tuned for the chefs' pozole line up

Tickets at bowlofzole.com 

Photo by @jaharoni

Community @_projectpaulie_

Veladoras @cocktailkingdom

#bowlofzoleboston #mezcal #sotol #pozole #bostoneats #madeinmexico #hominy #raicilla #mexicansoulfood
Joe Musngi of SmoKING of Meats is a Self Taught Ba Joe Musngi of SmoKING of Meats is a Self Taught Barbecue Beast!
Read all about the man who wants to be the next Brisket King(R) NYC.

In our weekly @foodkarmanyc newsletter by @feedsstrong 

@smokingofmeats 
@smorgasburg #jerseycity 

Stay tuned for chefs line up next week.
@brisketkingnyc is April 20, outdoors at @pigbeachnyc in #gowanusbrooklyn 

Early bird and VIP tickets at brisketking.com 

Community partner @friendsoffirefighters , celebrate 20 years of service 2/02/2022

#brisketking #brisketkingnyc #nycbbq
Super Bowl winning recipe? @bbq_buddha dry rubbed Super Bowl winning recipe?
@bbq_buddha dry rubbed hot wings.

Pre order his latest cookbook for the recipe , Big Green Egg Basics... by @pagestreetpublishing

Ray Sheehan was our 2020 @saucekingnyc Grand Champion judge's award winner, with his Memphis Mop sauce.
His grand prize? A @biggreenegg grill via @gumbohq

In 2021, he won 2 top awards as well .

Keep up the good work,  Ray!

#saucekingnyc #biggreenegg #bbqsauce #hotsauce
Congrats @bbq_buddha ! Pre order Ray Sheehan's new Congrats @bbq_buddha !
Pre order Ray Sheehan's new book, Big Green Egg Basics from a Master Barbecuer. @pagestreetpublishing @kengoodmanphoto 

Ray was our 2020 @saucekingnyc Grand Champion! His prize? A full size @biggreenegg grill via @gumbohq .
Ray is a great chef , sauce maker,  and cookbook / recipe author. Of course, he applied himself to his new grill and "Voila!" , another GREAT cookbook!
Pre order now. 

#saucekingnyc #bbqsauce #barbecuesauce #biggreenegg
#bbqcookbook
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Barra Is Bringing Mexico City to Massachusets

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Recent Press about Pig Island

Pig Island’s Celebration of Pork Is Back in Red Hook on September 9 – NYC BBQ By Sean Ludwig, August 17, 2018

Pig Island To Test Your Capacity For Pork This September In Red Hook – Post by Gothamist on last years Pig Island event By Nell Case, Aug 1, 2017

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