From: Pit masters Tim Hutchins and Dustin Blackwell, Hutchins BBQ, McKinney, TX. Yield: 12.

12 whole jalapenos
1½ lb. marbled brisket
15 Tbsp. (approximately) cream cheese
12 thick-cut strips of bacon
2 Tbsp. kosher salt
2 Tbsp. coarse-grind pepper
6 oz. BBQ sweet glaze

Slice one slide of jalapeno from step to tip. Slice across on the stem end to resemble a “T.” Remove seeds and membranes from each jalapeno, then place jalapenos on a baking sheet. Bake at 300°F for 10 minutes. Remove jalapenos from oven and place them in a bowl of ice water to extract additional seed oil.

Cover the bottom of the inside of each jalapeno with approximately 1 Tbsp. cream cheese. Top with 2 oz. marbled brisket. Close pepper around the stuffing and wrap with bacon. Add a pinch of kosher salt and coarsely ground pepper. For oven preparation, place on a baking sheet at 350°F for about 30 minutes. Remove peppers and apply approximately 1 Tbsp. sweet BBQ glaze before serving.

From: Chef Taion McElveen, Bare Bones, Raleigh, NC. Yield: 2 sandwiches.

2 (4 oz.) pieces braised boneless beef short rib, shredded
4 slices thick cut Texas toast
4 slices cheddar cheese
2 slices fresh red tomatoes
2 oz. preferred BBQ sauce
4 oz. softened butter

In a skillet or flat top griddle on low heat spread butter on each slice of toast and place Texas toast in skillet or on griddle.

Place a piece of cheese on each piece of bread, then top cheese with tomato slice. Add shredded short rib tossed in BBQ sauce to opposite slice of bread. Top short rib side of bread with tomato and cheese side. Toast to desired crispness.

From: Chef Scott Kampf, Southampton Social Club, Southampton, NY. Yield: Varies.

Short Ribs:
2 lb.boneless beef short rib meat, cut into 3” pieces
to taste, salt and pepper

Roasted Vegetables:
3 large carrots, large dice
5 celery stalks, large dice
1 large sweet onion, large dice
as needed, Malbec wine

Strawberry BBQ Sauce:
1 Tbsp. olive oil
1 clove garlic
4 oz. spiced rum, alcohol cooked off
1 whole piece of chipotle pepper from a can
1 tsp. sauce from chipotle can
2 cups dark molasses
6-oz. can tomato paste
4 oz. cider vinegar
4 oz. pineapple juice
1 cup water
1 tsp. fresh grind black pepper
1 qt. strawberries

Sliders:
as needed, brioche buns
as needed, prepared coleslaw

For short ribs: Preheat oven 375°F. Season meat with salt and pepper. Brown seasoned meat and set aside.

For vegetables: Brown vegetables in a sauté pan. Deglaze sauté pan with Malbec.
Place sautéed vegetables in deep roasting pan then place browned Short ribs on top of vegetables then add water till Short ribs are halfway covered in liquid. Cover with foil, place in oven and cook for 3 hours. Cool.

After short ribs are cooled, cut the short rib meat into 1- inch pieces. Place in a sauce pot and add about 1 cup of Strawberry BBQ on low-medium heat with a cover. After the short rib meat starts to shred, add another ½ cup sauce.

For strawberry BBQ sauce: In a 5-qt. saucepot, cook garlic clove in oil low- medium heat until garlic is soften. Add rum and let alcohol cook off. Usually when the flame goes out the alcohol is cooked off. Add remaining ingredients and raise temp to medium.

Meanwhile, roast cleaned strawberries in 400°F oven. Cook until tops are charred, then add to other ingredients. Using immersion blender, blend sauce right in the pot. When blended, return pot to low simmer for 30 minutes.

For sliders: Top brioche bun with braised short ribs, then top with coleslaw.

From: Justin Dickens, Stocking Frame, Los Angeles. Yield: 30 servings.

3 cups all-purpose flour
1 ½ cups polenta
¾ cup sugar
1 ½ Tbsp. baking powder
½ Tbsp. salt
6 large eggs
2 fresh avocados (approximately 8 oz. each), peeled and seeded
¾ cup milk

Preheat oven to 350°F. Line a 10” x 12” or 9” x 13” pan with parchment paper. Mix all of the dry ingredients in a large bowl. Beat eggs in small mixing bowl. Mash avocados in a bowl, then slowly whisk in the milk to form a smooth consistency. Add beaten eggs to dry ingredients and mix. Add avocado/milk mixture and mix to combine. Pour mixture into the prepared pan. Bake for 15 minutes, rotate the pan and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Let cornbread cool in the pan for 10 minutes, then remove from pan and let cool on a rack. Cut the cornbread 6 x 5 to yield 30 2-inch squares. Serve with whipped honey butter.

Yield: 12 servings.

2 lamb bellies/breasts (12 lb.), bone-in or boneless
6 Tbsp. roasted garlic, mashed
6 Tbsp. confit spice mixture (black pepper, thyme, bay leaf, ginger, nutmeg and allspice)
2 Tbsp. black pepper, cracked
1½ Tbsp. kosher salt
as needed, nonstick cooking spray
3 cups wood chips for smoking, soaked (hickory, pecan, apple, alder, etc.)
12 flatbreads, pregrilled
9 oz. baby arugula, shredded
2 to 3 Tbsp. olive oil
as needed, salt and pepper
1½ cups Parmesan, shaved

Rinse and pat dry lamb bellies. Place in a 3-inch high full-size hotel pan; hold. In a bowl, mix together garlic, confit spices, pepper and salt. Rub evenly over surface of lamb. Cover well. Refrigerate at least 1 day before cooking.
Place lamb in a sprayed roasting pan on a low rack and roast in 250°F convection oven (or 300°F conventional oven) for 3 to 4 hours or until meat is very tender. Remove from oven; cover and chill until ready to smoke.

In a prepared smoker, place lamb inside on the rack not directly over fire or heat; cover and smoke, using soaked wood chips, for at least an hour, or until lamb is crisp, browned and tender. Remove from smoker, cover and cool slightly. Remove bones gently if applicable. Chill.

Cut smoked lamb into thick julienne or bite-size chunks. Heat to order in a 425°F convection oven (or 475°F conventional oven) until crisp and heated through; keep warm.
Place flatbreads on a parchment-lined full-size sheet pan. In a bowl, toss arugula, oil and vinegar. Season with salt and pepper to toaster. Divide mixture among the 12 flatbread rounds, approximately 1 cup per flatbread.

To serve: Top each arugula-topped flatbread with 5 oz. of crisp lamb belly pieces; sprinkle each with 2 Tbsp. Parmesan.

Yield: 1 serving.

1 cup chipotle barbecue sauce
½ cup fresh cilantro
½ cup fresh parsley
¼ cup lemon juice
¼ cup extra virgin olive oil
2 tsp. garlic

For chipotle barbecue chimichurri: Mix all ingredients and serve fresh within 1 day.
For steak: Grill flank steak to desired temperature. Drizzle with chipotle barbecue chimichurri. Serve with wood-fired seasonal vegetables.