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Juicy Lucy’s Rich Holmes is on a Mission to Win Them All

Rich Holmes of Juicy Lucy BBQ in Staten Island is a two time Brisket King® champion and started our call talking about how happy he was that he beat the team that won Best Ribs at Memphis in May. Despite it being his first time in the competition, Rich is ready to win Rib King at 5 Boro PicNYC in his own backyard, Staten Island. We talked with Rich about the open secret to his success, how he ended up naming a barbecue joint in New York after a Minnesota-born hamburger and how he got into barbecue in the first place. Juicy Lucy is currently open for indoor dining as well as takeout and delivery, but you can also buy tickets to taste Rich’s ribs at Rib King on May 29th. As told to Sarah Strong, this interview has been edited and condensed for clarity.

Food Karma: Have you always been so competitive?

Rich Holmes: I’m a disgrace! I just have to win, it is what it is. I’ve never competed in Rib King, but I’m going to win that too.

 

FK: Did you grow up in Staten Island?

RH: Brooklyn, that’s the only way to grow up. That’s how you gain a competitive edge: you don’t grow up in Staten Island, you grow up in Brooklyn.

 

FK: Why did you move?

RH: My parents made me do it! We moved when I was thirteen. I didn’t have a job yet, so I kind of had to go where they took me, but up until the first year of high school I was in brooklyn.

 

FK: How did you get into cooking?

RH: I’m just a fat guy, I love cooking. I’ve been smoking barbecue since 1996, but I didn’t open up the restaurant until three years ago. I was a real estate investor for the first 25 years of my career, but thank God I did well in real estate. I said, “You know what, I’m getting to an age now, I’m still young enough to go make a move here,” and I pulled the trigger a couple years ago. It’s been amazing.

 

FK: Did you start cooking barbecue for fun?

RH: No. Believe it or not, I went down to Georgia with the company I was working for, down to Atlanta. While we were down there with all the different executives, they took us out to eat. I figured we were going to some fancy steakhouse, but we went to a place called Fat Matt’s Rib Shack, this rib joint on the side of the highway that is world renowned. I’d never had food like that in my life, it was amazing.

The owner happened to be there when we were there. We’re all there in suits and ties, and I’m making a mess, I’ve got barbecue sauce all over me. I told him the food was incredible, and he said, “Come on, let me show you the pits.” He basically showed me everything.

I decided that when I got back to Staten Island I would go to Home Depot, there was not really much of an information highway or much internet back then, and order an offset smoker. The stores in New York didn’t have them so I had to have it shipped up from Texas, but I bought an offset smoker and I just started smoking meat that summer. After that, I was hooked.

 

FK: Were you sharing what you cooked?

RH: It was pretty much for the family and friends. We’d have cookouts on the weekend and stuff like that. After a couple years of making brisket, people would ask me to make some for things like their kids’ birthday parties and I said, “Nah, I don’t do that.” They told me my food was incredible and that I should open a restaurant and I said, “Nah, real estate is my thing, I take care of my family and I do well.” Finally, later on in life barbecue became big up here, and then I really got bit and thought I really should just do it. So 2017 is when I opened Juicy Lucy, but even right around in the beginning of the 2000’s I knew I had to do it eventually, so I just talked myself into it and that was it.

FK: How did you decide to name the restaurant Juicy Lucy?

RH: There’s another story to that. I played in a heavy metal band my whole life, we traveled all over the country. A buddy of mine wound up moving out to California when we were in our 30s. He was in a bad car accident, and his wife called me and said he wanted to see me and that I should get out there in the next day or two. I have a terrible fear of flying, but I said I’ll get out there today. So I called all the airlines, and they had no direct flights, which I hated. There was one with a layover in Minneapolis-St. Paul so I took it but it had a five hour layover, but I needed to take the flight.

While I was on the flight, the stewardess could see I was nervous and kept asking me if I was okay. I told her I was fine once we were up in the air, but I had to do the whole thing again in five hours. She asked what I was doing during my layover and said if I was hungry I should get a Juicy Lucy. I told her I was always hungry but didn’t know what a Juicy Lucy was. I thought maybe a strip club. She said, “No, no, no, it’s a hamburger.” I said, “Listen, I live in New York City, I’ve been everywhere there is to go and I’ve never heard of a Juicy Lucy.” She explained that it was a stuffed burger with cheese inside and it was invented there. She told me to take a cab and go to Matt’s. The 501 Club and Matt’s are known for their Juicy Lucys, they kind of invented it there. I said, “Alright, I’ll give it a shot.”

I went there, and it was the best. I’m a meat guy, it was the best burger I’ve ever had to this day. It hooked me so much that I decided if I ever opened a restaurant I would name the place Juicy Lucy. There’s a million different names, Blue Smoke, Red Smoke, Orange Smoke, all different things like Hog Heaven. Nobody in the world has Juicy Lucy or would even think about that being the name for a barbecue joint.

 

FK: How would you describe your style of barbecue?

RH: Central Texas. We are salt and pepper only, our beef is anyways. When we do beef ribs on the weekend, it’s salt and pepper. Our brisket, obviously it’s won Brisket King® a few times now, it’s salt and pepper, it’s low and slow, it’s 225˚. I tell everybody who asks me how I do it. I’m not one of those guys that says it’s a secret, I tell anybody that asks me: it’s all oak wood, it’s all offset, there is no propane assist or gas assist in any of my smokers, they’re all stick burners, I cook everything at 225˚ for between thirteen and sixteen hours depending on the size of the protein I’m cooking and it’s all salt and pepper. There’s nothing else.

My ribs and my pork butt, they’re a little different. They can be considered Kansas City or Carolina style. Sometimes they’re a little tangy, sometimes they’re a little sweet, which wouldn’t be much of a Central Texas style, but I think pork is a different flavor profile all together.

 

FK: Do you think there’s a secret to your success at Brisket King® or just high quality ingredients cooked right?

RH: That’s exactly it. When Jimmy and the judges came over to my pop up area, they all said, “Wow, he’s just serving brisket.” Everywhere else you went there was brisket with pickled herring and brisket tacos, not that there’s anything wrong with that, it’s wonderful, but this is Brisket King®, so if your brisket can’t stand alone…

I’m not trying to mask it, and I’m not trying to be disrespectful to anyone who came up with those ideas, those ideas were all badass, but it’s time consuming, it’s love, it’s something that takes a lot to get and it’s all quality. It’s all prime meat, I never cook with choice or anything. It’s all kiln dried wood. There’s really no shortcuts. If you spend a little extra time, a little extra money on your product it shows in the flavor, I really believe that to be the case.

FK: What’s the pandemic been like for the business?

RH: It’s terrible. Anybody that owns a restaurant that tells you they did well during the pandemic is probably lying to you. People who own restaurants who had to completely adapt to either being shut down totally or couldn’t serve past 11:00 PM because Covid comes out at 11:01 PM and then went to 25% capacity and then back to zero have not had a good year.

I was one of the first to close all together because we’d never seen anything like this, so I wanted to make sure that my staff and my customers were safe. I took it on the chin and  closed three weeks before basically anyone else did, but I was able to pivot. I was able to acquire the land next to my business and put a drive-in movie theater in there. That really saved the business.

We have over sixty employees – that’s a lot of mouths to feed, a lot of families to feed. The drive-in movie theater concept really helped us pivot and helped us stay afloat. That was open until November, then December through March we died all over again because the second wave came back. We’re starting to see some positivity now. Things are getting a little bit better, but the last six months were terrible and the first six months were terrible, so anybody who’s got a restaurant and tells you they did well in Covid ain’t telling the truth.

 

FK: Were you serving barbecue during the movies?

RH: People were able to come right into the lot and watch a movie, and we had servers go right to the cars and would serve them barbecue right in their vehicles, it was great.

 

FK: What did you learn about your business during this time?

RH: We bought the business in 2017. It took us two years to build it out and get licensed and get a liquor license and all this other stuff, so we didn’t open up until June of 2019. Covid hit in February of 2020, so I only had seven months of being open, and we were so busy those first seven months that we were open that we had zero takeout business. People would call up all the time to order takeout and delivery, but we told everybody in the beginning that this was only indoor dining. It was just coming down and waiting in line. It was like Texas; people were waiting two or three hours. If you look on our social media, when we first opened up there was literally a two or three hour wait to come and get our food. 

We had to pivot once this happened, and now we have a complete takeout business that we never had before. Covid was terrible in so many ways, but I was able to get the lot to do the movies and I was able to develop a takeout business that I otherwise would not have had. It was really terrible, but we were able to get some positivity, especially my business, we were able to get some positivity on our end.

FK: Are you going to keep offering takeout?

RH: We definitely are going to keep it. We’re still in mid-May, nobody’s at 100% yet in New York, I think July 1 everything reopens up. Who knows, with the variants anything can happen all over again. I don’t trust this virus, I don’t think anybody really does. Who the hell knows what’s going to happen with this thing? I think that we’re all on guard, so for me to say we’re going to pivot back to just indoor dining, I don’t think people would take that very well. I’m content with what we have and how we have it right now. I’m hoping that we can just make it through this and people get inoculated and eventually this whole thing just goes away. Then we can have this conversation, but for the here and now, we’re four weeks from summer, I’m not going to look a gift horse in the mouth. We’re just going to stay with what’s working right now.

 

FK: What should we be expecting from you at Rib King?

RH: I’m actually working on that. We’re going to either use Durocs or Cheshire, I haven’t figured it out. I’m cooking a lot now. Whether I’m going to use the Cheshire rib or the top cut Duroc rib we’ll see, but it’s going to be a sweeter profile. It will be more of a Kansas City profile rib, and that’s pretty much all I’m going to tell you, but it’s going to be amazing. It will be a very good quality piece of meat with a sweeter flavor profile.

 

FK: Anything else we should be looking out for from you this summer?

RH: If you check our social media we will have a big announcement on May 20th!

 

FK: What does it mean for you to participate in an event on Staten Island?

RH: Jimmy is amazing, he’s got his finger on the pulse. He’s always out there trying to do something good, not just for Staten Island but he did it last summer and it was amazing, but for the city. He’s always doing something really cool and he’s adapting and he’s trying to get the masses out together. He does beer events, he does barbecue, he does all these different things which is very, very cool and it’s just good for the food service industry as a whole. Nobody does it like him. It’s morphed into this awesome thing now. I hope he diversifies and does other stuff with it.

 

I can’t wait for the people to see. Snug Harbor is really a beautiful place. I think now with Covid pulling back some that we’re going to get a real nice showing and people will get to see the beauty of Staten Island as well. I’m proud that it’s in my backyard. I’ve gotta represent, I’ve gotta win!

 

Filed Under: Blog, Chefs Interviews

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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
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Hard Cider Alley , May 28 at @ribkingnyc @herita Hard Cider Alley , May 28 at @ribkingnyc 

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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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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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