Hou BBQ Throwdown 2016
Saint Arnold Brewery |
The calm before the rush |
Gochujang Beef Belly Burnt Ends w/ Korean salad and pickled onions |
Brisket and boudin stuffed bell peppers w/ a beef oxtails twist |
Cubed beef rib, Veracruz sauce, served over rice and pico de gallo |
Creamy cheddar mac-n-cheese, smoked hatch green chile with pepper crusted prime beef rib |
Beef belly burnt ends, pimento cheese grits, braised greens, bourbon cane syrup, pickled red onions, and chives |
Short rib tamale, pork belly and brisket chile de arbol con carne, queso fresco, and micro cilantro |
Smoked beef short rib ravioli, port demi cream, parmesan, and fall black truffle |
Smoked short rib umami |
Smoked prime rib with chimichurri sauce |
Short rib vindaloo with paneer queso |
Chopped brisket taco with cheddar cheese, sour cream, and salsa roja |
Smoked jalapeño, cheddar and green onion waffle with pulled pork, pit-candied pecans and sweet pork sauce |
Seafood sausage with shrimp, crawfish, crab meat, and pork |
Smoked pork belly with surf and turf boudin |
Santo braised smoked pork cheeks, pinto whip, avocado verde cue sauce, pickled red onion, and cilantro on a crisp corn tortilla |
Smoked tomahawk prime rib with Back Pew milk stout Au Jus and horseradish cream |
A judge digging in |
Judges table |
Judges: Eric Sandler, Pat Sharpe, Wayne Mueller, Lily Jang, and Robert J. Lerma |
Judges' Choice : Killen's STQ |
People's Choice : Feges BBQ |
"The tray" |
Ycunccifran-bo German Cirulis https://wakelet.com/wake/O71HqGSeh1ly4WpNuKpvI
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