It was a sizzling hot weekend but nothing can stop New Yorkers from coming out in droves to get their barbecue on.

18 of the country’s best barbecue joints took over Madison Square Park this weekend for the 10th annual Big Apple BBQ with the intoxicating scent of smoked sausages, pulled pork, ribs and brisket. Along for the salt lick ride was Josh Ozersky taking Jets Center and pulled pork fanatic Nick Mangold around to some of his favorite pitmasters, including Scott’s Bar-B-Que, Ed Mitchell, Big Bob Gibson, and Jim ‘N Nick‘s (for their addictive Alabama-style snack of saltine smothered with pimento cheese, spicy pork hot link and jalapeño).

The barbecue states of Texas, North Carolina, Alabama and  Illinois were all represented, while New York confirmed it has a few serious contenders (Blue Smoke and Hill Country should satisfy our barbecue cravings throughout the summer).

We also picked up a few barbecue tips: Ed Mitchell removes the pork skin after smoking the hog and crisps it up separately for the ultimate crackling. And if your pulled pork turns out a little dry, just douse it in a southern-style vinegar and pepper sauce. Your summer guests will find it finger licking delicious.