The big hitters include a Michelin star chef from Austin; a James Beard finalist from Seguin; a Memphis In May<\/a> Grand Beef champion from Houston; a James Beard Rising Star Chef nominee from South Carolina; a James Beard semifinalist from Austin; and five James Beard nominees from San Antonio.<\/p>\n \u201cThe lineup is insanely sick,\u201d said 2M Smokehouse pitmaster Esaul Ramos<\/a>, a two-time James Beard nominee. \u201cThey\u2019re all A-listers. I\u2019m really excited about it.\u201d<\/p>\n The event is not a competition but a celebration. Ramos and 14 other pitmasters will gather at Pullman Market for an inaugural evening of barbecue tastings and live-fire demonstrations from 5-8 p.m.\u00a0<\/p>\n General admission tickets are $65 (children under 12 are free) and include food, beverage and entertainment that may be purchased at Eventbrite<\/a>. The Mark Odom Band<\/a> will perform.<\/p>\n Pitmasters include John Bates from Michelin-starred InterStellar BBQ <\/a>in Austin; Ernest Servantes, a James Beard finalist from Burnt Bean Co.<\/a> in Seguin; Grant Pinkerton, a Memphis in May Grand Beef Champion from Pinkerton\u2019s Barbecue<\/a> in Houston and San Antonio; Shuai Wang, a James Beard Rising Star Chef nominee from Jackrabbit Filly<\/a> in Charleston, South Carolina; and Kareem El-Ghayesh, a James Beard nominee from KG BBQ<\/a> in Austin.\u00a0<\/p>\n \u201cWe\u2019re excited to partner with a lot these people who are not just San Antonio staples but national staples,\u201d said Ian Corral, Mezquite\u2019s<\/a> chef de cuisine with a focus on live fire cooking at Pullman. \u201cWe want to do this every year. So we wanted to start with the best (chefs) to share ideas and see how we can continue to improve.\u201d<\/p>\n Local pitmasters joining Corral include fellow Mezquite chef Max Mu\u00f1oz, Elliott and Nick Reese from Reese Bros Barbecue<\/a>, Laura Loomis from Two Bros. BBQ Market<\/a> and four James Beard nominees: Sean Wen, Andrew Ho and Andrew Samia from Curry Boys BBQ<\/a> and Jason Dady<\/a> from Two Bros. BBQ Market.<\/p>\n \u201cI\u2019ve never been to a festival with this much talent in my home city,\u201d said Ramos, a graduate of Southwest High School.\u00a0<\/p>\n For the Smoke & Fire event, Ramos will grill tri-trips, a lean cut from bottom sirloin, and serve it on top of a deep-fried nixtamalized tortilla with a smoked masa and Chaplin salsa.\u00a0<\/p>\n \u201cMy wife wants me to add grasshoppers,\u201d he said. \u201cI may or may not do that.\u201d<\/p>\n The pitmasters represent 10 barbecue joints that will serve 10 different dishes. Two Bros BBQ Market is grilling pork bustelo sausage, InsterStellar is making pork belly with a jalape\u00f1o cucumber salad and Burnt Bean is preparing chicken tinga tostadas.<\/p>\n Mezquite is cooking goat. To prepare for the event, Corral and\u00a0 Mu\u00f1oz had 10 goat carcasses delivered to Pullman Market on Tuesday.<\/p>\n After drying the caracasses, they began rubbing adobo seasoning on 600 pounds of meat. They used the goat head to prepare a broth.\u00a0<\/p>\n \u201cThe actual cooking starts at 10 a.m. on Saturday,\u201d Corral said. \u201cWe\u2019re making goat birria tacos with flour tortillas and consom\u00e9.\u201d<\/p>\n Also on the menu: grilled ribeye from Curry Boys, smoked turkey sliders from Pinkerton\u2019s, lamb chops with chimichurri from KG BBQ, pork pozole sausage from Reese Bros. and grilled quail and tiger slaw from King BBQ.<\/p>\n \u201cA lot of this meat is sourced from local farms that we butcher at Pullman,\u201d Corral said. \u201cEverybody chose something different \u2013 not just beef. We wanted to make sure it\u2019s not just what people perceive as barbecue like brisket and sausage. Everything has to be in contact with fire and smoke.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"The pitmaster lineup is loaded. The talent assembled for Saturday\u2019s Smoke & Fire BBQ Celebration at Pullman Market…\n","protected":false},"author":2,"featured_media":8813,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[8262,8263,8264,8265,8266,8267,8268,1295,8269,8270,82,84,83,92,8271,3028],"class_list":{"0":"post-8812","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-san-antonio","8":"tag-2m-smokehouse","9":"tag-burnt-bean-co","10":"tag-curry-boys-bbq","11":"tag-esaul-ramos","12":"tag-interstellar-bbq","13":"tag-jason-dady","14":"tag-kg-bbq","15":"tag-mesquite","16":"tag-pinkertons-barbecue","17":"tag-pullman-market","18":"tag-san-antonio","19":"tag-san-antonio-headlines","20":"tag-san-antonio-news","21":"tag-top-story","22":"tag-two-bros-bbq-market","23":"tag-typedaily"},"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/8812","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/comments?post=8812"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/8812\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media\/8813"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media?parent=8812"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/categories?post=8812"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/tags?post=8812"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2025\/10\/MezquitePullmanMarket_SmokeAndFire_IanCorral_10.16.2025_VincentReyna.jpg\")
Mezquite Chef Ian Corral poses with some of the goat carcases that will be cooked for the Smoke and Fire BBQ celebration hosted by the Pullman Market at The Pearl. Credit: Vincent Reyna for the San Antonio Report<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2025\/10\/MezquitePullmanMarket_SmokeAndFire_01_10.16.2025_VincentReyna.jpg\")
One of the goats to be used for the Smoke and Fire BBQ celebration. Credit: Vincent Reyna for the San Antonio Report![\"\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2025\/10\/MezquitePullmanMarket_SmokeAndFire_02_10.16.2025_VincentReyna.jpg\")
Unrolled tortillas before being smashed and cooked at the tortilla station at Pullman Market. Credit: Vincent Reyna for the San Antonio Report<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2025\/10\/MezquitePullmanMarket_SmokeAndFire_IanCorral_SantiagoRios_02_10.16.2025_VincentReyna.jpg\")
Tortilleron Santiago Rios prepares tortillas with Chef Ian Corral at the tortilla station at the Pullman Market. Credit: Vincent Reyna for the San Antonio Report<\/p>\n