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<\/a><\/div>\n\nThe second annual ATX vs HOU BBQ Throwdown was in Austin this year. I missed the first edition in Houston last year where Austin brought home all the hardware. LeRoy & Lewis and Brotherton\u2019s Black Iron Barbecue were the big winners. This year’s version took place at the Friends and Allies Brewing Company. Bodacious Bar-B-Q from Longview and Brett’s Backyard Bar-B-Que from Rockdale participated as wildcard entries. There was a lot of delicious bites to be had on this day. A rundown of them:<\/p>\n
AUSTIN<\/b><\/u> <\/p>\n <\/p>\n <\/p>\n \nBrotherton\u2019s Black Iron Barbecue<\/b> – Ribeye steak & brisket<\/p>\n \nLeRoy & Lewis Barbecue<\/b> – Smoked Lengua (confit 44 Farms beef tongue, hominy elotes, Big Red onions, fermented hatch salsa and cilantro)<\/p>\n \nMicklethwait Craft Meats<\/b> – Beef rib, demi-glace, creamy polenta, gorgonzola butter, scallions, and radishes<\/p>\n <\/p>\n \nStiles Switch BBQ & Brew<\/b> – Brisket Burnt End Budin (brisket fat, burnt ends, and corn masa baked in a banana leaf)<\/p>\n <\/p>\n \nHOUSTON<\/u><\/b> <\/p>\n <\/p>\n \nDaddy Duncan’s BBQ<\/b> – Clark Griswald (brisket & beef tongue Durban curry, bacon couscous, chorizo hummus, lemon tabouli, and pita bread)<\/p>\n \nEl Burro & the Bull<\/b> – Smoked Brisket Tamale with Texas red chili con carne<\/p>\n \nHarlem Road Texas BBQ<\/b> – Beef rib and polenta<\/p>\n \nVictorian’s Barbecue<\/b> – Short Rib Taco with tomatillo bacon relish<\/p>\n Bodacious Bar-B-Q (Longview)<\/b> – Mexican Street Corn Dog (beef cheek & elotes jalape\u00f1o popper wrapped in prosciutto, elotes corn dog batter, and Mexican crema, cojita, cilantro & chile spice)<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n \nBrett’s Backyard Bar-B-Que (Rockdale)<\/b> – Holiday Stuffed Brisket Tamale with pork carnitas, elotes, and jalape\u00f1o avocado crema, strawberry rhubarb smoked cobbler, and Nutter Butter banana pudding<\/p>\n <\/p>\n <\/p>\n
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\nBanger’s Sausage House<\/b> – Pastrami beef tongue taco (refried ranch beans, jalape\u00f1o slaw, and salsa verde) & Eastern Carolina whole hog sandwich (coleslaw, pork rib, and Carolina style BBQ sauce on a potato bun)<\/p>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n
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\nBeaver\u2019s <\/b>– Crispy beef rib quesadilla<\/p>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n