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Sauce King Brings Big Green Egg Cookbook for Summer Cookout Season

BBQ Buddha is the award-winning brand that focuses on making BBQ products that are free of additives, artificial flavors, and colors – or as founder Ray Sheehan likes to say – he’s making sauce and rubs that have “all the flavor without the junk.” On the eve of launching his latest cookbook, Ray talked with us about his journey, being a certified BBQ judge, and how the Big Green Egg he won as champion of FKP’s inaugural Sauce King NYC led to the publication of his newest cookbook.

Reprinted with permission from Big Green Egg Basics from a Master Barbecuer by Ray Sheehan, Page Street Publishing, Co. 2022. Photo credit: Ken Goodman

Food Karma: What was your first job in food/cooking?

Ray Sheehan: I got my first kitchen job as a teenager cooking at a chicken and rib joint in my hometown. I was instantly hooked on working with food. I loved everything about it. From the sounds and smells to the camaraderie of a professional kitchen.

FK: What was the impetus for founding BBQ Buddha?

I think it would be fair to say that most people who have cooked professionally have secretly daydreamed about seeing one of their creations on grocery store shelves at one time or another, and I am no different. I have held so many different positions working for others in the food world, whether it was cooking up chicken and ribs, being a baker, a chef, a fishmonger, or a food service director for a chain of natural food stores. I was really at a point that I wanted to do something for myself. The timing really couldn’t have been better.

Around then my wife gifted me a smoker for my birthday, and I started making the sauces and rubs that would flavor our ‘cue. My sauces and rubs were so well received at family cookouts, catering events, and on the barbecue circuit that in 2015 I decided to make a go of it as a business. My dream of creating products that were free of additives, using ingredients that you could pronounce, had come true. Now, after almost eight years in business selling thousands of bottles of sauce and winning dozens of awards, I have five of my creations on store shelves. We have two barbecue sauces, one hot sauce, and two seasoning rubs in our lineup.

FK: What was one of your favorite experiences at a barbecue competition?

RS: One of my favorite things about BBQ competitions is socializing after the cooks, meeting on the Friday night before a Saturday competition. It is great catching up with old friends as well as making new ones. If I had to pick just one experience it would be when my BBQ Buddha Team got our first top 10 call in Brisket at the Historic New Castle BBQ Competition.

FK: How does one become a certified barbecue judge? What does that training entail?

RS: You take a one-day class where you sample barbecue that is otherwise good or bad and discuss the competencies of judging. At the end of the class, you take an oath. Recently new competencies were developed to recertify judges via online testing.

FK: What are some of your favorite ways to grill besides “barbecue”?

RS: Not only am I passionate about cooking barbecue, but what I loved about writing the book is that I got to express my love of cooking as well. The chapters are organized by the techniques used in each set of recipes. Besides all the slow smoked barbecue favorites such as pulled pork, Texas style brisket, and beef plate ribs there are some delicious recipes for grilled steaks and lobster, seared recipes for tuna and scallops, roasted recipes for beef, dry rubbed hot wings, and even chicken shawarma with yogurt tahini sauce. I was especially excited to share some of my baking recipes in this book. Favorites include savory barbecue beef and cheese empanadas, chocolate bread pudding with buttered rum sauce, and a decadent giant cinnamon roll with Bourbon cream cheese frosting.

Reprinted with permission from Big Green Egg Basics from a Master Barbecuer by Ray Sheehan, Page Street Publishing, Co. 2022.
Photo credit: Ken Goodman

FK: How did you decide you wanted to write a cookbook focused on the Big Green Egg?

RS: I have cooked on other kamado grills for some time but have always been fascinated with the Big Green Egg. I was really excited to receive one as the grand prize for winning the NYC Sauce King championship for my BBQ Buddha Memphis Mop BBQ sauce. I think the Big Green Egg can be intimidating to first timers; it was for me. I wanted to write a book that would demystify the notion that they are difficult to cook on, with standout recipes and techniques that would ensure success every time you fire up the grill.

FK: What makes cooking on that type of grill special?

RS: The Big Green Egg is billed as the ultimate cooking experience because it is one of the most durable and versatile cookers on the market. You can grill, smoke, roast and bake all on one cooker. With its thick ceramic walls, it has unrivaled heat retention, which makes its charcoal consumption very economical.

FK: What are some of your favorite recipes in the book?

RS: It’s hard to narrow it down to a few. I love them all. It’s exciting to be able to share recipes that I truly enjoy cooking. [Editor’s note: Scroll for Ray’s recipe for Smoked Beef Plate Ribs]

FK: Were there any challenges doing R&D for this book?

RS: Cookbook writing is a lot of fun but it is also a lot of work. Throughout the process I am constantly refining the recipes from what I say in the intro to the finished flavors on the plate. The challenge lies in getting the book where you want it by the deadline with everything else that life throws at you.

FK: What are you looking forward to this year?

RS: I am looking forward to getting back to events this year. I have a series of book signings, pop up dinners (where I will be the guest chef) and barbecue cooking classes (that I will teach) scheduled.

FK: Anything else you want to share?

RS:

My book (on sale March 29th) is available through Amazon, Barnes & Noble, Books A Million, Book Depository and everywhere books are sold. If you would like more information about me, my award-winning sauces and rubs, or recipes please check out www.bbqbuddha.com

Big Green Egg Smoked Beef Plate Ribs                      

Makes 4 to 5 servings                                             

At first glance, these giant beef ribs can seem a little intimidating. However, they are easy to make on the EGG. Just give them a dusting of beef rub before they hit the smoke. These are the kind of rich, tender, melt-in-your-mouth ribs that will satisfy that primal urge to gnaw meat from a bone.                   

SIMPLE BEEF RUB                                          

2 tbsp (38 g) kosher salt                           

2 tbsp (12 g) freshly ground black pepper              

2 tsp (5 g) granulated garlic

2 tsp (5 g) onion powder

2 tsp (5 g) smoked paprika                       

1 (5- to 6-lb [2.3- to 2.7-kg]) 3-bone beef plate rib                                                     

2 tbsp (30 ml) olive oil

1 cup (240 ml) beef stock                                           

Prepare the rub: In a medium-sized bowl, combine all the rub ingredients, then set aside.                                   

Set up the EGG to cook at 300°F (150°C), indirect with a drip pan. Fill your firebox with natural lump charcoal, layering it with three chunks of smoking wood. Hickory or pecan work great here. With the top and bottom vents wide open, light the fire and close the lid. After about 10 minutes, close the bottom draft screen. As the dome temperature approaches your target temperature of 300°F (150°C), about 5 minutes, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 20 percent open. Make minor adjustments as necessary.                                                                 

Prepare the meat: Trim the fat and silver skin from the meaty side of the ribs. Remove the membrane from the bone side and rub all over with the olive oil. Season the ribs with an even layer of the beef rub to coat all sides.                                               

Once the cooker comes up to temperature, place the ribs, bone side down, on the cooking grid. Close the lid and cook the ribs undisturbed until they reach an internal temperature of 165 to 175°F (73 to 79°C), about 3 hours. Using heavy insulated gloves, place the ribs in a disposable pan fitted with a wire rack. Pour the beef stock around the ribs, being careful not to pour the liquid on top of the ribs. Wrap the pan with aluminum foil and place it on the grill to cook until the ribs reach an internal temperature of 203 to 208°F (95 to 98°C), about 2 hours. Probe the ribs between the bones to check for tenderness; you should feel little resistance as the thermometer slides in and out. Remove the ribs from the cooker and open the foil to vent for 5 minutes. Using heavy insulated gloves, transfer the ribs to a new sheet of foil. Fold up the sides to wrap and place the ribs in a dry cooler to rest for about an hour.                                                     

Use a large knife to slice between the bones and arrange on a platter to serve.

Filed Under: Blog, Chefs Interviews

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@queenofthegrill crushes it ! Great interview @the @queenofthegrill crushes it ! Great interview @thesmokesheet !

Enter that sauce in 2022 @saucekingnyc ??!!
Register now thru August 20 at Www.saucekingnyc.com 

Prizes include @kikuichi.cutlery @porterroad @prime6charcoal @porkmafia @burlapandbarrel @tasteofthebronx 

#hotsauce #wingsauce #barbecuesauce
@pigislandnyc 2021 highlights . See you all Septem @pigislandnyc 2021 highlights . See you all September 10, 2022 at @snugharborccbg
@pigislandnyc Save the date. Saturday Sept 10. @pigislandnyc 
Save the date. 
Saturday Sept 10. 
13th annual.
All inclusive food and drink tasting event. 
Early bird and VIP tickets on sale at Www.pigisland.com 

Community partner @friendsoffirefighters 

Chefs sneak peak includes: @rodrigo_duarte79 @badtz281 @bluesmokenyc @morgansbrooklynbbq @chef_jes1
@gratefulbao
@themeathook
@steak__gyllenhaal
@mostlywildnfree
@smokingofmeats

** Steak Club by @thefoodballer

And special bbq guests via @philwingo #porkmafiastreetcrew @olchefskis_bbq @nolacrawfishking 

Plus , sauces by @bhutguy @coneyislandsaucery @bayougotham @xillinyc @nacxi_gaxiola 

Photo montage of @jtaggfoto photos for our 2015 @iacpculinary Book Award Finalist receipe cookbook, I Like Pig, written/ edited by @Rachelwharton.
Ebook available via Amazon at Www.ilikepig.com 

#pigislandnyc
#nycbbq
#ilikepig
#pigperfect
#nosetotail
#farmtochef
@bluesmokenyc put bbq on the map in NYC over 20 ye @bluesmokenyc put bbq on the map in NYC over 20 years ago.
Now its better than ever, with chef @bret_lunsford and souschef @tyronegrizz .

They've been winning awards all year at our @foodkarmanyc chef/bbq events:
@brisketkingnyc
@ribkingnyc

Now they'll be back for a Food Karma  NYC trifecta September 10 at the 13th annual @pigislandnyc .

Now in our 3rd year at the historic, 83 acre @snugharborccbg and @heritagefarmnyc on Staten Island NYC. Ferry ride to flavor !

Tickets at Www.pigisland.com 
All inclusive food and drink tasting event,  early bird $55 and vip $85 with 1 hiur early admit at 11am and a tshirt.

Community partner @friendsoffirefighters 

Thanks for the support @kikuichi.cutlery
@prime6charcoal
@prairiefresh
@beamsuntory
@flagshipbrewery

#pigislandnyc #nycbbq #nycfest #ilikepig
One of our judges @totally.forked in 2020. Regist One of our judges @totally.forked in 2020.

Register now thru August 20 for the 3rd Annual Sauce King NYC awards.

Register. Submit, info at our site
Www.saucekingnyc.com 

Salud!
Hot sauce, bbq Sauce, condiments.
@rgnywine from North Fork, NY. ROSE with your summ @rgnywine from North Fork, NY.
ROSE with your summer bbq!
Thanks for pouring at our recent @ribkingnyc event.

More wine at @pigislandnyc this year September 10.
@snugharborccbg 

Community partner @friendsoffirefighters 

All inclusive VIP and early bird food and drink tasting tickets at Www.pigisland.com
Register your sauces for 2022 @saucekingnyc awards Register your sauces for 2022 @saucekingnyc awards competition. Live now at Www.saucekingnyc.com 

Photo - @bhutguy rocked it out at our recent @foodkarmanyc event. @ribkingnyc 

They won top hot sauce and hot ketchup awards at our 2020 Sauce King NYC. 

2022 awards registration is live at www saucekingnyc.com 
Read about past winners and categories.
Submit your sauces by August 20, 2022.

#saucekingnyc #barbecuesauce #hotsauce
Great recap of last weekend's @ribkingnyc 2022 in Great recap of last weekend's @ribkingnyc 2022 in nycbbq.com, written by bbq chef Sean Keever @boomboombbq

Here is an excerpt of the article. Thanks for shout out , Sean. Looking forward to our next culinary BBQ fest @pigislandnyc
September 10.

Photo by @nycbbq of Sean receiving his @kikuichi.cutlery knife prize for the " smokey Robinson award: best smoked ribs" from judges @erfedida @bacongurubb13

'Having competed in I don’t know how many Kansas City Barbecue Society contests over the past 15 plus years, this was my first time competing at Rib King, and I have to tell you, it will not be the last. Rib King reminds me of the reason many of us got into competitive cooking, not just to compete and win but to bring smiles to people's faces as they taste our food...." - Sean Keever

Big shout outs to rental crew @traifhustlin @nickband1 am, top 3 winning chefs @smokingofmeats @bark_barbecue @bluesmokenyc 

Community partner @friendsoffirefighters 

Coming up next
13th Pig Island NYC,  September 10, at @snugharborccbg 
Www.pigisland.com 

#nycbbq #ribkingnyc #pigislandnyc
Ferry ride to flavor. Back in 2020. We moved our Ferry ride to flavor.

Back in 2020. We moved our annual @ribkingnyc and @pigislandnyc culinary/bbq events to the historic 83 acre @snugharborccbg on #statenislandnyc .

Photo by
Heritage hog farmer , and farm to chef guru Tank Jackson @holycityhog , who was inspired and coined #ferryridetoflavor 

Today is Memorial Day 2022 . Ride the Staten Island ferry across New York harbor, tip your hat to Lady Liberty who has inspired many people around the world since  1886. 

Thanks for joining us , Tank Jackson, once again with your taste of the south- this menu featured: 
@holycityhogs heritage pork sliders. @misspaulashrimp shrimp , @tanksup42 all purpose seasoning.  @lowlandfarms sweet onions, @bronwoodbeef ,
@lococookers. And his NYC crew @david_vitola86 @pete.romano and Denise.

Paired with @rgnywine
North Fork NY wines.

Tank has introduced us to many culinary gems, including @dakotahams aged country hams #Kentucky .

He takes inspiration from the NYC  author of "Pig Perfect"  @peterkaminsky1 , as well as from Francis Mallman- the legend of cooking with salt, wood, and good meat.

#ribkingnyc
#pigislandnyc
#cookingwithfire #nycbbq #walkinginstaten
Everybody's favorite CHEF JESSE JONES IS BRINGING Everybody's favorite
 CHEF JESSE JONES IS BRINGING THE POW!

Chef Jesse Jones (@chef_jes1) has been participating in Food Karma events for YEARS, most recently @brisketkingnyc, 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 @ribkingnyc on May 28th to find out! At @brisketkingnyc 2021, he won the "Unsung Hero" award for his brisket served on his mother's biscuits (YUM) and was the winner of the judges' "Best in Show" award at @pigislandnyc in 2018, so expect the same POW with the ribs he'll be serving up.

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

Community Partner - @friendsoffirefighters
@ribkingnyc is next weekend May 28 at @snugharborc @ribkingnyc is next weekend May 28 at @snugharborccbg 

___
All time favorite rib
photo by @jtaggfoto in our "I Like Pig" recipe e- cookbook , by @rachelwharton ,2015 @iacpculinary book award finalist. 
Recipe by @cathyerway , #charsiupork ribs
___

It's all about the flavor!
We will have 2 Asian restaurants cooking with us.
Chef Fefe of @tasteofsurabaya #indonesia
And
@zabbputawn #Northernthai

Community partner @friendsoffirefighters

All inclusive food and drink tickets at www.Ribkingnyc.com 

Buy the Pig Island NYC recipe e-cookbook at Www.ilikepig.com

Thanks @jmooski52 for reposting this special photo.

#ribkingnyc #ribking #charsiupork 
#ferryridetoflavor #kickoffsummer
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
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