Where there’s smoke, there’s fire…and flavor!
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.
—Heritage Fire Austin Menu—
By Chef Kareem Elghayesh with KG BBQ
Sumac & cinnamon lamb shoulder over garlic dill yoghurt sauce topped with spicy mint chimichurri. Superior Farms.
2. Smoked Pork Belly Wonton
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.
3. Tuna Collar Temaki
4. Salbute de Pulpo Maya
By Chef Gabe Erales with Bacalar
Maya octopus, recado rojo/negro, salpicon, salsa negra de chile, and chile habanero.
5. “Mojo” Smoked Pork and Sweet Corn Tamal
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.
6. Fire Roasted Masala Lamb
7. Chili Garlic Charred Carrots
8. Whole Smoked Alligator
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.
9. Texas Iberico Paella
10. Agave Carrots and Pork Belly
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.
11. Smoked Boar Sausage
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.
12. Malaysian Coconut Curried Lamb
13. Charred Mojo Roasted Lamb Bao Bun
14. Smoked Lamb Leg
THE WINNING BITE! ⭐⭐⭐⭐⭐
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.
15. Skirt Steak Shawarma
16. Sugarcane Cured Pulled Pork
By Chef Damien Brockway with Distant Relatives
Sugar cane cured pulled pork, benne seed bun, cabbage pickles, and pit hot sauce.
17. Roasted Strawberries & Pork Fat Cake
By Chef Krystal Craig & Ian Thurwachter with Intero.
18. Pork Belly Chicharron
By Chef John Bates with InterStellar BBQ
Smoked pork belly, crispy chicharron chip, fire-roasted green chile rajas, and salsa verde. Creekstone Farms.
19. Chilled Noodles with Pork Tomahawk
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.
20. Pierna de Cerdo Asada
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.
21. Prime Roasted Picanha – The Best Part of The Top Sirloin
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.
22. Bourbon Chocolate Mini Cupcakes
Chocolate bourbon pecan cupcakes iced with bourbon browned butter buttercream. And gluten-free vegan bourbon chocolate cupcakes iced with honey bourbon vegan buttercream.
23. Goat Al Pastor Taco
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.
24. Choriza Verde Grilled Quail
By Chef Aimee Gunter with Ocaso Catering
Served with charred corn and avocado salsa. The vegan version was made with wild mushrooms.
Hungry for more?
Join the nationwide feast! We’re heading to 14 cities in 2023.