The nationwide feast gathers the finest chefs, brands, and family farms for an open-fire, outdoor cook-off. The ultimate goal? To earn the title of ‘Heritage Hero‘ by winning over the crowd with an unforgettable dish. Each destination has a unique menu with something for everyone!
Take a closer look at the winning bite from Heritage Fire Austin – the smoked lamb leg – and 20+ other notable dishes, such as the chili garlic charred carrots, and the smoked boar sausage.
By Chef Kareem Elghayesh with KG BBQ
Sumac & cinnamon lamb shoulder over garlic dill yoghurt sauce topped with spicy mint chimichurri. Superior Farms.
By Chef James & Sheena Smith with Smith’s Backyard BBQ
Smoked pork belly served on a crispy wonton with whipped cream cheese, their signature raspberry chipotle sauce, pickled red onion, and parsley. Falcon Lake Farms.
By Chef Vaidas Imsha with Uchiba
Grilled tuna collar, boquerones chimichurri, radish, and barrel-aged shoyu. IMP- International Marine Products.
By Chef Gabe Erales with Bacalar
Maya octopus, recado rojo/negro, salpicon, salsa negra de chile, and chile habanero.
By Chef Geronimo Lopez with BOTIKA
Garlic “mojo” smoked pork belly and shoulder, sweet corn smoked tamal, house-made crema “criollo” style, local chilies, and red onion pickle.
By Chef Joseph Sukhendra with Contigo Catering
Spit roasted masala lamb, ricotta saag, spicy mango pickle, and camp bread. Hausbar Urban Farm.
By Chef Joseph Sukhendra with Contigo Catering
Chili garlic charred carrots, saag, and camp bread. Hausbar Urban Farm.
By Chef Cody Kidwell with Verdes Mexican Parilla
Whole smoked alligator served in a corn tortilla topped with a chipotle aioli coleslaw and mango chutney. Creole Foods.
By Chef Laila Bazahm with El Raval
Smoked Iberico pork cheeks, roasted chicken dashi broth, aji aioli, saffron paella rice. Farm to table. Texas Iberico.
By Chef Justin Delgado with Hunter Gatherer Hospitality
Agave glazed carrots, pork belly, carrot top salsa verde, chèvre, and pecans. Gundermann farms, Texas Olive Ranch, Goatilicious Dairy, and Berkwood Farms.
By Chef Albert Gonzalez with Banger’s Sausage House & Beer Garden
Smoked boar sausage, crispy salt & vinegar beet root shoestring potato, tomatillo avocado salsa, and whipped goat cheese.
By Chef Vesh with THEFUZE9 Catering Company
Coconut curried lamb on a flaky homemade paratha bread and spicy mango relish. Sloan Dennis Farm.
By Chef Vesh with THEFUZE9 Catering Company
Mojo rotisserie marinated lamb, pickle radish, apple fennel slaw, crispy chilli. Sloan Dennis Farm.
By Chef Francisco Baca with Blind Salamander / Omni Barton Creek Resort & Spa
Smoked lamb leg, avocado, naan bread, cucumber relish, and chile Morita salsa. Urban Mikros.
By Chef Andy Knudson with Tillie’s at Camp Lucy
Skirt steak shawarma, Israeli salad, schug, and maamoun’s white sauce. Hudson Meat Market.
By Chef Damien Brockway with Distant Relatives
Sugar cane cured pulled pork, benne seed bun, cabbage pickles, and pit hot sauce.
By Chef Krystal Craig & Ian Thurwachter with Intero.
By Chef John Bates with InterStellar BBQ
Smoked pork belly, crispy chicharron chip, fire-roasted green chile rajas, and salsa verde. Creekstone Farms.
By Chef Elias Vidal with Alice’s Restaurant at Treaty Oak Distillery
Slow-smoked and grilled pork tomahawk over chilled Korean noodles, fresh herbs, fried garlic, cucumber, pickled daikon and carrots, drizzled with house Asian BBQ sauce. Force of Nature Meats.
By Chef David DeLeon with Quema Mas Cabron
Smoked Mangalista legs over meqesite and post oak wood served with creamy jalapeño slaw. 840 Farm, Finer Foods Micro Greens, Gourmet Wood Products, and Texas Fungus LLC.
By Chef Salazar with SP Brazilian Steakhouse and Bitelo Brazilian Steakhouse
Picanha the best part of the top sirloin accompanied with arroz carreteiro, feijoada and homemade chimichurri sauce.
By Rose Haven Bakery & Event Venue
Chocolate bourbon pecan cupcakes iced with bourbon browned butter buttercream. And gluten-free vegan bourbon chocolate cupcakes iced with honey bourbon vegan buttercream.
By Chef Rob Snow & Chef Sebastian Lanzetti with Cork & Barrel Craft Kitchen + Microbrewery
Goat al pastor taco with queso fresco, pineapple pico de gallo, salsa verde, and white corn tortilla.
By Chef Aimee Gunter with Ocaso Catering
Served with charred corn and avocado salsa. The vegan version was made with wild mushrooms.
