Press, News, Events and Bonus Content

Gothamist: What To Eat At Today’s Big Apple BBQ In Madison Square Park

Photo: Ubons BBQ

What an honor to be singled out by Gothamist!

“…Don’t sleep on the excellent Chicken Wings and Sausage plate–featuring the best side-dish of the day, Bloody Mary Cucumber Salad–from the friendly folks at Ubon’s Barbecue, who brought a huge crew all the way from Yazoo City, Mississippi for the festivities….”

-Gothamist

Zagat: 12 Pitmasters You Need to Know Around the U.S.

We are truly honored to be listed by Zagat among so many greats.

“Pitmaster Garry Roark grew up on BBQ. His father, Ubon Roark, used to make batches of his famous sauce and stone pit–smoked chicken for special occasions. As the scent of smoke wafted through town, neighbors would walk over with empty jugs to buy Ubon’s sauce, an old-school family recipe that now spans at least five generations. In 1989, Garry expanded the family tradition, making his foray into competitive barbecue. A couple years later, his daughter, Leslie, officially joined the Ubon’s BBQ cook team, eventually becoming the first woman to win a Grand Championship on the Memphis in May BBQ circuit. Together, the father-daughter-duo opened Ubon’s Restaurant in their hometown of Yazoo City, Mississippi, where they churn out Mississippi-style pulled pork (as well as brisket, chicken and sausage) coated in Ubon’s beloved sauce.”

Others included:

Elliott Moss, Buxton Hall Barbecue, Asheville, North Carolina

Aaron Franklin, Franklin Barbecue, Austin, Texas

Ed Mitchell, Ed Mitchell’s Q on Wheels, Raleigh, North Carolina

Elizabeth Karmel, Carolina ‘Cue to Go, North Carolina

Pat Martin, Martin’s Bar-B-Que Joint, Nashville, Tennessee

Chris Lilly, Big Bob Gibson, Decatur, Alabama

Rodney Scott, Rodney Scott’s BBQ, Charleston, South Carolina

Jeff and Joy Stehney, Joe’s Kansas City Bar-B-Que, Kansas City, Kansas

Tootsie Tomanetz, Snow’s BBQ, Lexington, Texas

Ubons returns to Big Apple BBQ Block Party in Manhattan

We are so excited to be returning to NYC for the Big Apple BBQ Block Party. This is the 15th year for this event which brings premier pitmasters from all over the country to Madison Square Park in Manhattan.

This year brings a menu change that we are really excited about. Pitmaster Garry has always said that if you ever try some smoked chicken with Ubons sauce, you’ll never want it any other way.

Thrillist gives the deets on our menu along with other tasty treats at the event.

MISSISSIPPI CHICKEN WINGS FROM UBON’S BARBEQUE (MISSISSIPPI)
Pitmasters Garry Roark and Leslie Roark Scott (called the Princess of the Pit by Mississippians) of Yazoo City, Mississippi will be the only poultry servers at the event. On the menu you’ll find traditional smoked BBQ chicken wings, sausage cut from a 30-pound rope, and Bloody Mary cucumber salad to wash it all down.

A visit from Fiorella DiCarlo at the BABBP 2014

We always say that our BBQ rig is an extension of our home and are always excited to invite new friends into our home. This year we had the pleasure of meeting and feeding Fiorella DiCarlo of Fiorella Eats.

Our first pit stop was Ubon’s Barbeque all the way from Yazoo, Mississippi! Ubon’s barbeque, sauces and bloody mary mixes have been recognized across the country, winning more than a fare share of awards. We were graced with Garry Roark himself, who said Ubon’s BBQ is“an extension of my home.” He’d never invite anyone into his home without offering a drink–which is how we sampled Ubon’s BBQ Bloody Mary (non-alcoholic). All natural, without fat or MSG, the bloody mary had an ever evolving flavor profile with each sip. Of course he’s got the garlic, onion, celery seed and cayenne of a classic bloody mary. But what make it special was their 5th generation, Memphis style (with a nod to Kansas) UBONS Sauce and fresh dill pickles.
The bbq bloody mary was just a start! Garry pulled pork right in front of us (with his hands to show how tender that pork butt was!) and whipped up a pulled pork sandwich, slathered with his famous sauce and coleslaw. I don’t know what it is about eating a pulled pork sandwich that was just pulled 2 minutes before, but I was heartbroken taking the last bite