Recapping 2017: Thrill of the Grill

    Smoky ’cue and brew delighted nearly 1,000 chefs, restaurateurs, and foodservice professionals at the 20th Annual Championship BBQ and Cookout.
    David Chapman of Daisies turned out country style ribs.


    David Chapman of Daisies turned out country style ribs.

    2018 Championship BBQ and Cookout

    May 20, 2018 |4–7 p.m.|Chicago, Illinois
    Stay tuned for more details and RSVP information!

    Held at the Chicago Illuminating Company on May 21, 2017, the Championship BBQ and Cookout benefitted José Andrés' World Central Kitchen and the Chicago Food Depository. The event was hosted by Barbara Mathias and Beverly Stephen of Flavor Forays, and by the Food News Media publishing group, which includes FSR and QSR.

    Chefs from 14 of Chicago's top restaurants faced off over flames to produce a winning dish. Marcos Ascencio (Bar Lupo) placed first with his "Lupo Bolognese Dog" and took home a Lynx Grill donated by Jade. Cory Morris (Ronero) was first runner-up for his Latin-inflected grilled lamb chop with black mint and Peruvian potato, and was rewarded with an iSi Rapid Infusion Starter Set. Grills were fired up with pork aplenty, but lines formed for fried chicken and shucked oysters, too.

    Competitive Chefs Smoke the Night

    Marcos Ascencio, Bar Lupo

    Jimmy Bannos, Heaven on Seven

    Derek Campbell, Big Bricks

    David Chapman & Joe Frillman, Daisies

    Christine Cikowski & Josh Kulp, Honey Butter Fried Chicken / Sunday Dinner Club

    John Coletta, Quartino

    Marcos Flores, Latincity

    James Lintelmann, Baptiste & Bottle / Noyane

    Aaron Lirette, Green River

    John Manion, La Sirena Clandestina / El Che Bar

    Cory Morris, Ronero

    Martial Nougier, Bistronomic

    Tony Priolo, Piccolo Sogno

    Stephen "Smokey" Schwartz, Burnt End BBQ