New Yorkers love their barbecue, and they're certainly not going to let a little near-record-breaking heat get between them and their meat. Throngs of sweaty 'cue lovers waited in line at the sixth annual Big Apple Barbecue Block Party to get a taste of dishes served up by award-winning pitmasters from across the country including brisket, sausage and coleslaw from The Salt Lick BBQ in Driftwood, Texas; pulled pork shoulder from Big Bob Gibson Bar-B-Q in Decatur, Alabama; and whole hog and coleslaw from Ed Mitchell's The Pit in Raleigh, North Carolina.

New York was well represented, with Hill Country, Dinosaur Bar-B-Que, Rack & Soul, and Blue Smoke all showing off their urban barbecue chops and certainly holding their own alongside more traditional barbecue locales. Ken Callaghan's Kansas City Ribs were falling-off-the-bone tender and absolutely delicious.

If you're planning on going today, make sure you're well hydrated beforehand, bring extra water and sunblock (maybe even a blanket to sit on the lawn), and head over right at noon. By 12:45 today even the Fast Pass lines were upwards of a half hour for some of the more popular pitmasters, like Mike Mills from 17th Street Bar & Grill. It might also help to recruit a friend or two to find a spot in the shade for a blanket.

12 - 6 p.m., Madison Square Park. Free admission, barbecue is $8 per plate, sides are $4. Proceeds from the day benefit the Madison Square Park Conservancy.