Quy Hoang

Blood Bros. BBQ

Bellaire, TX

In 2013, three childhood friends from Alief, Texas decided to share their backyard BBQ with the masses. Their common love for good friends, good beer, and good BBQ would be featured through monthly pop-ups and barbecue festivals throughout Houston. These events would lead to a cult-like following that demanded a brick and mortar.

Five years later in 2018, they succumbed to their fan's wishes and opened up a restaurant in Bellaire, Texas. Since then, they've been featured in multiple national as well as international publications and television programs. They've also been nominated for the New York Times 50 Best Restaurants 2021, Texas Monthly Top 50 BBQ Joints 2021, and a James Beard finalist for Best Chef: Texas 2022.

Menu

Main: Smoked Vietnamese Carmelized Wings

Side: Apple Fennel Slaw

Chris Stuew & Andy Miller

Arthur Bryant’s BBQ

Kansas City, MO

Charlie Bryant started the Kansas City barbecue tradition, or some say it was Henry Perry for whom Charlie worked. Arthur visited his brother Charlie in Kansas City and never left. Upon his brother's death, Arthur took over the operation and moved the restaurant to where it stands today at 18th & Brooklyn. At the time, that was just four blocks away from Municipal Stadium, home of the Kansas City Blues and then the Kansas City Athletics. It was also the first home to the Kansas City Chiefs.

Menu

Main: St. Louis Spare Ribs

Side: Guy’s BBQ Pork Rinds

Lupe & Christina Nevarez

LaVaca BBQ

Port LaVaca, TX

​​Lupe continues to turn his passion into an opportunity to serve our award-winning BBQ to our community, our state, and every single BBQ lover. He accomplishes this by only using the highest quality meats and unique in-house made sides. This whole Texas BBQ experience starts with the 1000-gallon smokers he designs and builds. These unique smokers are used daily in providing you, our customers, with some of The Best BBQ in Texas!

Menu

Main: BBQ Smoked Tamales

Side: Mango Habanero Slaw

Fasicka & Patrick Hicks

Smoke’N Ash

Arlington, TX

Smoke’N Ash BBQ is the only Tex-Ethiopian smokehouse located in TX. Founders Fasicka Hicks, from Ethiopia, and Patrick Hicks, from Waco, met in 1997 and have been together since.

They opened their restaurant in 2018 and after a year, incorporated Ethiopian spices. The result has been being named one of the 50 most exciting restaurants in America by the New York Times.

Menu

Main: Smoked Pulled Lamb Tips + Wakalim Sausage

Side: Lentil Stew

Brandon Hurtado

Hurtado Barbecue

Arlington, TX

Brandon Hurtado started Hurtado Barbecue with his wife, Hannah, in 2018, combining traditional central Texas cooking methods and bold Mexican flavors to create a unique culinary experience called “Mexicue.” Hurtado was voted a Texas Monthly Top 50 barbecue destination in 2021 and is one of the largest independently-owned barbecue brands in north Texas.

Menu

Main: Brisket Chilaquiles w\ Fried Egg

David Hawthorne & Eric Hansen

Not Just Q

Dallas, TX

Chef Eric, founder of Not Just Q and David, 9-year NFL Veteran, teamed up in 2016 to create the #1 rated BBQ Food Truck in Dallas-Fort Worth. Since then they’ve been named the best BBQ food truck by the Dallas Observer, and are currently the highest rated BBQ restaurant in Dallas according to Yelp.

They’ve had the privelage of serving NFL and NCAA National Championship teams, along with Grammy award-winning recording artists. Best known for their Texas Craft BBQ and scratch-made sides, it’s Eric’s creativity and culinary flair that helped them land on the name Not Just Q.

Menu

Main: Brisket Slider

SUNDAY BRUNCH: Briskets & Gravy

Side: Apple Fennel Slaw

Elias Vidal

Alice’s Restaurant @ Treaty Oak Distillery

Dripping Springs, TX

Elias Vidal has been a leader all his life. He cut his culinary teeth at Ranch 616 in Austin, where he came to know and love the art of creating dishes that would bring the same joy to his patrons as it did to his friends and family growing up in San Antionio, Texas. Partnering with his brother and cousin to open Valentina’s, a highly awarded Tex Mex BBQ restaurant in 2013, he sharpened his skills and focus.

His time at Alice’s Restaurant has nurtured his vision of combining smoke with mash, whiskey with BBQ. With a keen palate and focused on the future, expect more complimentary pairings on the menu, courtesy of a true visionary. 

Menu

Main: Barbacoa Tostadas

Side: Smoked Street Corn

Tim Scheer

Blues Hog BBQ

St. Louis, MO

Washington, MO

From start to finish, Tim has engineered his own barbecue process. The pitmaster of the successful competition BBQ team Shake and Bake, the owner of Blues Hog Barbecue, and the inventor of the Gateway Drum Smoker. He knows what it takes to make next-level barbecue!

Menu

Main: Pulled Pork Sliders on King’s Hawaiian Pretzel Bun

Side: Pineapple Cole Slaw

Mike Perez

LORO Asian Smokehouse

Dallas, TX

Mike Perez serves as the regional chef for all Loro locations, leading an innovative team for James Beard award winning Aaron Franklin (of legendary Franklin BBQ). His personal philosophy in the kitchen comes from his passion for the learning process: education means respecting technique and culture while also making something that is unique to you.

Menu

Main: Smoked Pork Belly Pastrami Slider w\ Kimchi

Side: Chilled ginger noodle salad, ginger-cashew sauce, shaved vegetables

John Matthews & Brian Scoggins 

Pappy's Smokehouse

St. Louis, MO

With the wild success of Pappy's Smokehouse, owners John and Brian are well-known by BBQ enthusiasts. Launching the BBQ renaissance in St. Louis in 2008, these two continue to be well known for their glazed, Memphis-inspired ribs. Their love of people and BBQ festivals ensures everyone who encounters Pappy's on the road has a great experience.

Menu

Main: Baby Back Ribs

Side: Baked Beans

Alexandra Donnadio: VIP ONLY

Cooking with Zandge

New Jersey, USA

Hailing from NJ, I go by Zandge because growing up my four younger brothers could not pronounce my name. I grew up in Hillsborough, New Jersey which is where I current reside with by boyfriend and Rottie. I am a Detective in the Ballistics Unit by day, and a self-taught chef by night. In the last year I’ve been given the opportunity to work with Joey Machado at Brisket king, to which we placed the “Don’t Mess with Texas” award.

I have taken to open-fire cooking, and enjoy spending weekends traveling and cooking at various BBQ festivals across the country. Most recently, I placed 2n at the Allegro brand ambassador showdown in Paris, TN.

Menu

Main: Charred Garlic Broccoli and Cauliflower

Side: Italian Grilled Shrimp

Lucas DeForest: VIP ONLY

Cook it Outside

Hallettsville, TX

My name is Lucas DeForest and I am Cook It Outside. I live in Hallettsville, TX. I am a Driller on a land rig and have worked the rigs for over a decade. I am a girl dad of three and they are my biggest fans. I am a backyard pitmaster in the eyes of my family and I have a passion for open fire cooking. I am a proud member of Team Blazing Star BBQ. Over the past few years I have been able to cook alongside some real legends in the bbq community. This journey has been life changing so far and I look forward to what the future holds.

Menu

Main: Texas Garlic Jalapeno Porchetta

Daryl and Latrish Walker

Sweetie’s BBQ

Natchitoches, LA

Daryl Walker "Sweetie" Owner and Pitmaster of Sweetie's Bar-B-Q went from catering for years for fun to a food truck in 2021 and then to his 1st restaurant in 2022.  Daryl along side his wife Trisha "The Boss" loves to provide quality flavorful BBQ along with homemade sides to customers, friends & family.  Sweetie's Bar-B-Q located in Natchitoches, La was quickly recognized & voted Best Top 3 Restaurants in Natchitoches 2022.  Daryl enjoys traveling and being part of the BBQ circuit nationwide bringing home trophies any chance he gets. Talking, laughing and having fun over some good BBQ is his focus, love & passion.  

Menu

Main: Smoked Turkey

Side: Corn Bread Dressing

J Arthur Garcia: Desserts

Mexican Cowboy Chuck wagon

Lubbock, TX

Award-winning and renown Chuck Wagon cook, J. Arthur, brings a special flavor and flare to his cooking. Drawn to this style by the challenge, he harkens recipes from the days of the cowboy.

Menu

Main: Cowboy Cobbler