This is a Vintage Selection from 2005

The Banter

The Guys talk about the Big Apple BBQ 2005 that Francis attended with their chef. Sadly, Mark had to miss because he had a newborn. 

The Conversation

The Restaurant Guys interviewed the best pitmasters from all over the U.S. at Big Apple BBQ in NYC. The masters shared their regional styles, methods and colorful personalities while the guys “pigged out” on the good stuff that used to be hard to come by in the northeast. 

The Inside Track

The Restaurant Guys are culinarily well-versed from fine dining restaurants to hamburger joints, but they had some things to learn about Q. 

 Francis: What's snoot? 

Smoki O’s: Snoot is the anterior prolongation of the pig's nose.

Francis: Is that your specialty?

Smoki O’s: Barbecue is our specialty. We barbecue anything from the pig's nose to the, um, from the rooter to the tooter! 

-The Restaurant Guys Podcast at Big Apple BBQ 2005

Guests & Info 

Chef Anthony Bucco

Special Guest Host

Michael Rodriguez

Salt Lick BBQ

Driftwood, TX

 https://saltlickbbq.com/driftwood/

Ron Blasingame

Whole Hog Cafe

Little Rock, AR (& in NJ, too!)

https://www.wholehogcafe.com/

Elaine & Garry Roark

Ubon’s (The Barbecue of Yazoo)

Yazoo, MS

https://ubonsbbq.com/

 Carolyn Macklemore

Big Bob Gibson 

Decateur, AL

https://bigbobgibson.com/

Kenny Callahan

Blue Smoke (2002-2024)

NY, NY

https://www.bluesmoke.com/

Smoki O’s (closed 2021)

St Louis, MO

Ed Mitchell

North Carolina

https://www.thepitmasteredmitchell.com/

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Magyar Bank

https://www.magbank.com/

Withum Accounting

 https://www.withum.com/restaurant

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

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