This afternoon we checked out the The Big Apple BBQ so I could get my fix. The setup was kind of unique whereas each vender only had one dish so we had to decide what type of meat we wanted before we got in line. No samplers. We decided to checkout a couple different vendors and create our own sampler.

Here’s what we came up with:
– Pulled Pork (Ubon’s from Yazoo City, MS)
– Beef Brisket (RUB BBQ from New York, NY)
– St. Louis Ribs (Blue Smoke from New York, NY)

*Note: Click on the images below to view larger images.

The Pulled Pork from Ubon’s was by far the best, maybe because it was from The South. They also provided the largest portion amongst the three and that counts for something in my book.