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Who Grilled What?

Contestants in 2013’s Sizzling Summer BBQ Contest


Pro-Am Vegetarian BBQ Plate

Emily Falke: Farmers’ Market Farro Burger on Grilled Flatbread with Sriracha Aioli and Skewered Grilled Strawberries

Rodrigo Gimenez: Squash and Portobello Cuadrada with Sage and Roasted Pecan Butter Sauce

Edie Robertson: Flame-Grilled Seitan and Local Pistachio “Steaks”

Michael Steinwand: Beefsteak Tomatoes Stuffed with Veggies and Mango, Butternut Squash with Veggies and Fruit

Professional BBQ Plate

Gabe Clark from Killer B’s BBQ: Apple Smoked, Pancetta-Stuffed Brisket with Collard Green and Black-Eyed Pea Succotash and Truffle Mac and Cheese

Michael Frenes from Blaze n’ Blues: Slow Smoked Sweet and Spicy Country Ribs with Three-Cheese Bacon Mac ’n’ Cheese and “Cali Slaw”

Rodrigo Gimenez: Picanha Cuadrada and Potato Pineapple Stack

Edie Robertson: Apple Bacon–Barded Slow-Cooked Santa Barbara Herb-Rubbed Pork Ribs with Chef Edie’s Maple-Smoked Tomato and Hollister’s “Nano Brown” Beer BBQ Sauce

Amateur BBQ Plate

Peter Dorrance: Pasilla Pepper Stuffed with Jalapeño, Goat Cheese, Black Beans, and Santa Maria–Style Tri-Tip, with Watermelon Salad with Feta, Cilantro, and Jalapeños

Kevin Haeberle: “Southern Fire” of Honey/Maple Bacon–Wrapped Shrimp and “Tropical Heat” of Pineapple/Mango/Bacon-Wrapped Crab with Twice-Baked Potato and Hell-Fire Corn, Served with Orangina Cocktail

Ila Hamilton: Jack Daniel’s–Chile-Lime Pork Ribs, with Yukon Gold–Bacon Potatoes and Kale-Broccoli-Carrot Matchstick Salad (FINALIST)

Matt Hunter and Per Petterson: P&M’s Memphis-Style Perfect Pulled Pork Sammich with Santa Barbara Organic Strawberry Cole Slaw and Crispy Cajun Frickles with Chipotle Ranch

Gabriel Ibarra Jr.: Smoked Balti Pork Shoulder with Chili Beans and Jalapeño Cheddar Corn Bread

George Levinthal: Slow Smoked Chicken with Berry/Wine Sauce with Warm, Tri-Colored, Bacon-Herb Potato Salad in a Mustard Vinaigrette

Michael Steinwand: BBQ Oysters with Smoked Gouda/Garlic Sauce, Asparagus, Anaheim Peppers Stuffed with Shrimp and Jack Cheese, Portobellos Stuffed with Italian Sausage and Jack Cheese, plus Garlic Bread and Pasta in Oyster Sauce

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