The highlight of this year’s festival was hands down was the 10th anniversary of Meatopia. This was the first year that the popular event was involved with NYCWFF. This event had the works: Dj D-Nice on the mix, bourbon whiskey poured by Knob Creek and some great bites by some of the best chefs and bbq huts in the country.

Mr. Ozersky, thank you for a wonderful time, I’m already looking forward to next year. Until then, check out some of the meaty bites from the night.

– Pinky Finger UP

Charcoal-Fired Tabasco, Ginger, and Lime-Marinated Chicken “Inasal” Achara: Filipino pickled green papaya

Grilled Vietnamese Country Pork Ribs with Tomatillo Salsa, Country Style Sweet Corn Pudding

Hoisin-Glazed Spareribs with Grilled Flatbread, Daikon Pickle

Baltimore Pit Style BBQ Sandwich: Coffee BBQ Randall Lineback Rose Veal, Tabasco Tiger Sauce

Skewered Duck Heart Spiedini Fiorentina, Polenta Fries with Calabrian Pepper Aioli

Charcoal Grilled Bone-In Ribeye with Anchovy Butter

Pork Shank with Tamarind, Guava, and Puffed Amaranth; Crispy Corn Cakes with Bacon and Farmers Cheese

Filipino-Style Snout-to-Tail Pork Sisig Tacos

Dickson’s Pickled Chicken Trio: Kimchi, New York Sour Pickle, and Fermented Chili with Chinese Long Peppers, Collards with house made smoked ham hock

Garam Masala Quail, Orange Marmalade, Cultured Butter, Pickled Squash and Quinoa Salad

Pomegranate-Marinated Beef Heart, Anson Mills Grits

Sous Vide Colorado Lamb Rack over Red Oak Fire Korean Pancake, Kimchi and Sriracha Butter

Smoked Pork Cheeks with Coriander Chutney and Apple Achar

Barbecued Chicken with Alabama-Style White Sauce, Pickles and White Bread

BURNT END PASTRAMI with ANCHOVY MUSTARD,BUTTERMILK FERMENTED PICKLES and ROCKY MOUNTAIN PATE

Wood-Grilled “Butcher Bacon”

SD26 House-Made Cotechino with Castelluccio Lentils

Morcilla y Callos: Tripe and Yellow-eyed Pea Stew with Blood Sausage

Prosciutto Melon Ice Cream: Prosciutto Ice Cream with Cantaloupe Sorbet Folded In

WOOD GRILLED SPITTED QUAIL “SPIEDINI”

Greek-Style Spit-Roasted Whole Lamb

Junior’s Chocolate Mousse Cheesecake Cup

Rootbeer and Tabasco-Glazed Lamb Ribs