When the Big Apple Barbecue Block Party
gets underway June 8-9 in New York City’s Madison Square Park, South Carolina will again be represented by pitmasters Jimmy Hagood and Rodney Scott.
This will be the seventh straight year cooking at the Block Party year for Hagood, who owns Blackjack Barbecue and Food for the Southern Soul
Scott, of Scott’s Bar-B-Que
, has participated in the Block Party for several years, but this will be his second year cooking there on his own. Last year, he cooked about 10 hogs each day.
Also, Charleston chefs Mike Lata of The Ordinary
and Sean Brock of McCrady’s
and Husk of Charleston
are scheduled to present seminars on Saturday and Sunday afternoons.
Lata will demonstrate how to throw a coastal backyard feast, grilling oysters, clams and more with sauces and sides.
Brock and Chef Tyler Brown will use Carolina quail to cook Nashville hot chicken.
Scott’s Bar-B-Que began about 40 years ago when Rodney’s father, Roosevelt “Rosie” Scott, started cooking a pig once a week in the back of his auto repair business. The garage soon became a barbecue pit instead. Rodney Scott started cooking as a youngster and cooked his first pig on his own at age 11.
Hagood and his Blackjack Barbecue team travel to competitions in his “Big Red Rig,” a two-story cooking machine.
The Big Apple Barbecue Block Party began as a one-block party in 2002, and now it stretches around Madison Square Park, down Madison Avenue from 23th Street to 26th Street, and down 26th Street to Fifth Avenue. Admission is free, and barbecue is sold for $9 per plate.
The Block Party raises money for the Madison Square Park Conservancy