Travel editor Linda Hayes reports from the Big Aspen Barbecue Block Party

My mouth had been watering for weeks. So when the grills and smokers finally fired up for the Big Aspen Barbecue Block Party last weekend, I was more than ready to chow down.

The first of what is to be an annual event, the Big Aspen Barbecue is the high-country version of the Big Apple Barbecue Block Party, which takes place every year in NYC. It was cooked up by uber NYC restaurateur Danny Meyer’s Union Square Events, his famed Blue Smoke BBQ joint and John Speers, general manager of The Little Nell hotel in Aspen. (You guys rock!)

Top pitmasters (Kenny Callaghan from Blue Smoke, Ryan Hardy from Montagna at The Little Nell, Mike Mills from 17th Street Bar & Grill in Murphysboro, IL, Ed Mitchell from The Pit in Raleigh, NC, Drew Robinson from Jim ‘N Nick’s Bar-B-Q in Birmingham, AL, Mike Rodriguez from The Salt Lick BBQ in Driftwood, TX, and Jim Butchart from Sam’s Smokehouse in Aspen) turned South Hunter Street below Aspen Mountain into BBQ central.

Smoke signals called a hungry crowd. Pork tacos, porchetta, baby-backs, spareribs, brisket, sausage and other signature eats disappeared off plates. Aspen smoked it. Scroll down to see a few highlights:

Kansas City pork spareribs on the grill from NYC’s Blue Smoke, a key sponsor/partner of the event.

Chef Ryan Hardy (right) of Montagna at The Little Nell in Aspen turned heritage pig into Italian BBQ porchetta sandwiches with red-pepper mostarda.

‘Cue-lovers lined up for beef brisket and sausage from Texas’ famed Salt Lick BBQ.

Aspen Mountain rises behind the scene of the Big Aspen BBQ. BBQ-lovers chowed down. It was a smokin’ good time.

Can’t you just taste it? To learn more about the event—and mark your calendar for next year’s ‘cue fest—click here.

Posted via email from Mountain Living magazine