Meatopia X: The Carnivore’s Ball, presented by Creekstone Farms, hosted by Michael Symon

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Pat LaFrieda, Pat LaFrieda Meats NYC
24-Hour, 1000-lb Whole Creekstone Steer

Aaron Franklin, Franklin Barbecue, Austin, Texas
Beef Plate Ribs with Smoked Pimento Cheese

Paul Qui, qui, Austin, Texas
Charcoal-Fired Tabasco, Ginger, and Lime-Marinated Chicken “Inasal” Achara: Filipino pickled green papaya

Michael White, Altamarea Group NYC
Wood-Grilled Spitted Quail “Spiedini,” Fall Bean Ragout

Bryan Voltaggio, Range, Chevy Chase, MD
Baltimore Pit Style BBQ Sandwich: Coffee BBQ Randall Lineback Rose Veal, Tabasco Tiger Sauce

Richard Turner, Hawksmoor, London
Charcoal Grilled Bone-In Ribeye with Anchovy Butter

John Tesar, Knife, Dallas, Texas
Sous Vide Colorado Lamb Rack over Red Oak Fire Korean Pancake, Kimchi and Sriracha Butter

Seamus Mullen, El Colmado Butchery NYC
Pollo Rostizado: Sandwich of rotisserie chicken, quince, arugula, aioli Potato Chips

Michael Psilakis, MP Taverna, Irvington, NY

Greek-Style Spit-Roasted Whole Lamb

Hugh Mangum, Mighty Quinn’s Barbeque NYC
Smoked Pork Cheeks with Coriander Chutney and Apple Achar

Alex Talbot & Aki Kamozawa, Ideas in Food, Levittown, PA
Creekstone Beef New York Strip Steak Seared on Smoked Salt Slabs, Pumpkin Puttanesca

Matt Fisher, Fletcher’s Brooklyn Barbecue, Brooklyn, NY
Hoisin-Glazed Spareribs with Grilled Flatbread, Daikon Pickle

Anthony Goncalves 42 The Restaurant White Plains, NY
Slow-Roasted Whole Hog with Salsa Verde Coleslaw, Corn Pupusa: Traditional handmade corn cake

Jose Enrique, Jose Enrique San Juan, Puerto Rico
Achiote Flank Steak, Calabaza Lime Slaw

Francis Derby, The Cannibal, NYC
Garam Masala Quail, Orange Marmalade, Cultured Butter, Pickled Squash and Quinoa Salad

Jake Dickson, Dickson’s Farmstand Meats, NYC
Dickson’s Pickled Chicken Trio: Kimchi, New York Sour Pickle, and Fermented Chili with Chinese Long Peppers, Collards with house made smoked ham hock

Matteo Bergamini, SD26 Restaurant & Wine Bar, NYC
SD26 House-Made Cotechino with Castelluccio Lentils

Jamie Bissonnette, Toro, NYC

Morcilla y Callos: Tripe and Yellow-eyed Pea Stew with Blood Sausage

Alex Lee, Glen Oaks Country Club , Old Westbury, NY
Dr. Brown’s Cream-Soda Brined Smoked Short Rib Pastrami with Homemade Rye, Vegetable Pickles, and Mustard Horseradish Sauce, Kale Slaw

Matt Lightner, Atera, NYC
Barbecued Chicken with Alabama-Style White Sauce, Pickles and White Bread

Tim Rattray, The Granary, San Antonio, Texas
Rootbeer and Tabasco-Glazed Lamb Ribs

Harold Moore,Commerce NYC
Chirashi: Japanese-Style Marinated Creekstone Ribeye Tartare, Japanese Rice & Pickles

Paul Denamiel, Le Rivage NYC
Spicy Duck Wings A L’Orange, Blue Cheese Celery Slaw

Akthar Nawab, Choza Taqueria, NYC
Pork Shank with Tamarind, Guava, and Puffed Amaranth; Crispy Corn Cakes with Bacon and Farmers Cheese

Josh Smith, Moody’s Delicatessen & Provisions Waltham, MA New England Charcuterie Wood-Smoked, Wood-Grilled “Butcher Bacon,” New England Charcuterie Sampler

Franklin Becker, The Little Beet, NYC
Grilled Vietnamese Country Pork Ribs with Tomatillo Salsa, Country Style Sweet Corn Pudding

Miguel Trinidad, Maharlika Filipino Moderno, NYC
Filipino-Style Snout-to-Tail Pork Sisig Tacos

Richard Brown, New York Hilton Midtown, NYC
Pomegranate-Marinated Beef Heart, Anson Mills Grits

Chris D’Amico, Gemma, NYC
Skewered Duck Heart Spiedini Fiorentina, Polenta Fries with Calabrian Pepper Aioli

Dessert

Colleen Grapes Oceana NYC
Banana Fluffer Nutter Pie Knob Creek Bourbon Apple Hand Pie Chocolate Whoopie Pies

Sam Mason, Mohan Kumar, Holiday Kumar, OddFellows Ice Cream Co., NYC
Prosciutto Melon Ice Cream: Prosciutto Ice Cream with Cantaloupe Sorbet Folded In

Alan Rosen Junior’s Restaurant, Brooklyn NY
Junior’s Chocolate Mousse Cheesecake Cup