Moët Hennessy's The Q Slideshow
February 22, 2013
Duskie Estes & John Stewart
Chefs of Santa Rosa, Calif. restaurant Zazu celebrated pork and cue with pig face poutine: confit fries and Tabasco gravy. There were also some foil-wrapped chicharrone peanut butter cups. While poutine didn't seem to have very much to do with cue on the face of it, this was one of the best dishes of the night. — Arthur Bovino
John Rivers' Smokehouse Carving Board
Smoked brisket and strip sirloin served with collard infused cheese grits and Florida's (three Orlando locations: Winter Park, Winter Garden, and Longwood) 4 Rivers Smokehouse signature barbecue and horsey-hollandaise sauces. — Arthur Bovino
Edward Lee's Grilled T-Bone Steak
Another winner, Chef Edward Lee of Louisville, Ky restaurant 610 Magnolia served grilled T-bone steak in lemongrass habanero marinade with collards and kimchee. — Arthur Bovino
Harold Dieterle's Thai-Style Fried Chicken
Not much seemed to be going on here in terms of barbecue, but Top Chef winner and the successful New York City chef of Perilla made a winning Thai-style fried chicken with sweet chili sauce. The chicken was cunchy and well-seasoned and the sauce not overwhelming. — Arthur Bovino
Chris Lilly's Barbecue Beef Short Ribs
With all due respect to the judges, the other chefs mentioned previously here, and the competition's eventual winners, it was hard to see how Monroe, NC barbecue joint Big Bob Gibson's barbecue beef short ribs with iron skillet mac and cheese didn't run away with this year's title. — Arthur Bovino
The Q Winners: Jonathan Waxman and Todd English
Jonathan Waxman of New York's Barbuto was crowned "King of Barbeque," while Chef Todd English of Olives et al was also lauded.
The Q After Dark...
Sequin costumes that went head to toe (and others that barely covered certain areas in between) feathers, a DJ, and Curtis Stone serving up cocktails... the party didn't stop even when the barbecue did.