Bobo Patrick Connolly BLTNew York's top chefs took turns kicking vegetables in the jimmy on Sunday at the epic Meatopia: BBQ NYC cookout.

Among the 30-odd chefs grilling at the event on Governor's Island were Boqueria's Seamus Mullen (who spit-roasted two lambs), Porter House New York's Michael Lomonaco (who served up gorgeous skirt steak hoagies) and "Top Chef Masters" star Jonathan Waxman (who topped grilled marinated chicken with pickled green papaya).

But, the event's standout dish came from Bobo chef Patrick Connolly. He proffered a deceptively simple-looking grilled bacon sandwich with pickled green tomatoes and Napa cabbage. That is a fancy way of saying he cooked BLTs.

"The BLT is kinda played out," Connolly told Asylum, "But there's a reason those flavors are so popular."

Hell yeah, there is. For his interpretation, Connolly cured his pork belly and -- someone high-five this man -- cooked it in duck fat, before slicing it thick and finishing it on the grill. Then a single, juicy slice of pork belly was laid down in a nest of cabbage anchored by a few lines of Kewpie mayonnaise (a Japanese brand of mayo that's more savory than American blends that's probably available in your local Chinatown ). Connolly's final masterstroke was serving it all on a Chicago-style hot dog bun.

"I purposefully chose buns that weren't as big as the belly, so meat would stick out the edges," he explained.

It looked like someone had given the BLT wings. (Specifically, pork wings.)