Smoked Coppa Pork, Gochujang BBQ Sauce, Kimchi, Pickles, Cilantro Ranch | Chef Daniel Raia of Sweet Cheeks Q

Smoked Pork Belly with Maple BBQ Sauce | Chef Quy Hoang of Blood Bros. BBQ

Coffee Dry Rub, Mustard, Cocoa Bitters, Banana-Flavored Whiskey | Chef Quy Hoang of Blood Bros. BBQ

New Orleans-Style Barbecue Sauce and Bulgarian Feta | Chef Dominick Lee of Alligator Pear

Salsa Dona, Onion, Cucumber, Cilantro, Lime, Flour Tortilla | Chefs Elliott and Nick Reese of Reese Bros. BBQ

Smoked Plum Tomatoes, Pimento Cheese, Toasted Bun | Chef Ed Davis of Durk’s BBQ

Niman Ranch Iberian Duroc Pork, Koshihikari Rice, Pickles, Wasabi | Chef Esther Ha of Momofuku Ko

Green Garlic Butter, Grilled Corn Salad, Charred Peppers, Potato | Chef Daniel Raia of Sweet Cheeks Q

House Barbecue Sauce and Honey Mustard | Pitmaster Fernando González of 2Fifty Texas BBQ

Bell Peppers, Onion, Pico de Gallo, Flour Tortillas, and Lime | Pitmaster Joe Zavala of Zavala's Barbecue

Niman Ranch Beef, Green Chile Queso, Monterey Jack, Pico de Gallo, and Scallion | Pitmasters Emma & Travis Heim of Heim Barbecue

Jeow Som, Sticky Rice, and Cilantro | Chef Nupohn Inthanousay of Goldee’s Barbecue

Spice Rub and Sweet Chili Sauce | Pitmaster Patrick Feges and Chef Erin Smith of Feges BBQ

Charred Plum Tomato, Avocado, Jalapeño, and Herbs | Pitmaster John Stage of Dinosaur Bar-B-Que

Meyer Natural Beef and Sorghum Barbecue Sauce | Chef Jerome Grant of Sweet Home Café

Chef Bryan Furman of B's Cracklin' BBQ

Chefs Cody Taylor and Jiyeon Lee of Heirloom Market BBQ

Mesquite-Smoked Brisket, Refried Beans, Potato, Bacon, Tomato-Serrano Salsa, Flour Tortillas | Pitmaster Miguel Vidal of Valentina's Tex Mex BBQ