Miss Ginsu: About/Bio

 

Ladies & Gentlemen, the BBQ will be televised...

Oh yes, my friends... it's that time of year again.

Here's my tips for surviving the 3rd annual Big Apple BBQ Block Party in NYC this weekend.


The Susquehanna Tool & Die Company sweat in their costumes before hitting the stage.


Don McLemore (Big Bob Gibson's grandson) slings smoky piles of pig at their mobile pit. McLemore, his wife, Caroline, and their son-in-law, Chris Lilly, have braved this madhouse event three years running.


Eleven Madison provides chocolate-chocolate cupcakes with cow and pig sprinkles.


Early attendees scarf down swine samples on the wing.

1. Show up before it begins at noon. By the time the dinner bell rings, you'd better be in line. With cash. (There's always that $100 Bubba Fast Pass for those who have money to burn, of course... and if you happen to know any of those people, please be a doll and send 'em my way.)

2. If you'd like to sample multiple 'cues (seize the day, people!), divide and conquer. Send someone out to each pit you want to taste. Have 'em buy multiple boxes.

3. Bring your own bottle of soda or water (or, hey! lemonade!) in your bag. No sense in paying a premium price and then having to carry it around. You'll need your hands for barbeque.

4. Sunscreen, sunscreen, sunscreen.

5. Bring a blanket and stake out a spot in the shade on the lawn. From there, you can listen to music, revel in your superior attack plan and pity all the poor, sweaty masses queued up for 'cue.

Happy Eating!
Miss Ginsu

Labels: , , , , ,

6.11.2005

0 Comments:

Post a Comment

Links to this post:

Create a Link

<< Home

Previously: Passion du Jour: The Mukka Express » Previously: Chilled Spinach Soup. So cool. So refreshing. » Previously: Desktop Panini 101 » Previously: Punks, Pugs & Plum Pleasure Pieces » Previously: Cutest. Lock. Ever. » Previously: The Birth of an Entrée » Previously: New Favorite Thing: Lamb & Jaffy » Previously: Newsflash! Mouthwatering copy really is mouthwater... » Previously: Garlic Challenge, Part II » Previously: Top 55 things every foodie should do... »