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" |


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