'BBQ Brawl': Season 6 Captain's Signature Dish Challenge

In the Season 6 premiere of Food Network’s BBQ Brawl, the freshly drafted teams jumped straight into the fire with the first Team Brawl competition: a follow-the-leader challenge.

Captains Bobby Flay, Maneet Chauhan and Antonia Lofaso each picked a centerpiece protein to set the tone, and it was up to their teams to build a meal around it, including one more main and three sides to bring the whole feast together.

Guided by Tournament of Champions winner Antonia Lofaso, Team Antonia features Thyron Mathews, the weekend warrior with a championship pedigree; Tyler Anderson, the comeback kid with fine-dining finesse; Aarthi Sampath, the trailblazing tandoor master; and Tim Van Doren, the bold BBQ influencer with a loyal online following.

Featured left to right: Tyler Anderson, Aarthi Sampath, Thyron Mathews, Antonia Lofaso and Tim Van Doren

Team Antonia’s Rib Eye & Sides brought bold flavors and creative flair to the table with a feast centered around a Texas-sized longhorn bone-in rib eye, accompanied by lemon pepper shrimp and finished with a pine nut pesto gremolata, crafted by team captain Antonia Lofaso.

Supporting mains and sides included a smoked pork tenderloin rubbed with a family spice blend and served with a royal gold mustard sauce (Thyron Mathews), creamy spinach with garlic and onions (Tim Van Doren), turmeric-smoked cauliflower paired with sweet potatoes and a heirloom tomato chutney (Aarthi Sampath) and a grilled avocado salad featuring refreshing grapefruit accents and crunchy pistachios in a soy maple vinaigrette (Tyler Anderson).

Captain Antonia Lofaso served a Texas-sized longhorn bone-in rib eye accompanied by lemon pepper shrimp and a pine nut pesto gremolata. Her background in live-fire cooking came through in every layer of this bold, flavorful centerpiece.

"The steak is just great … the buttery flavor on it. The prawn shines through. Great job!" —Judge Rodney Scott

Brawler Thyron Mathews — the Weekend Warrior — prepared a smoked pork tenderloin with Grandpa’s rub and royal gold mustard sauce. The dish pulled from family traditions and the same techniques he uses on his popular Iowa food trailer.

"The pork loin, it's a perfect temperature. It's tender. Grandpa's spices in there … it's great." —Judge Rodney Scott

Brawler Tim Van Doren — the Influencer — brought comfort and richness to the feast with his creamed spinach featuring garlic, onions and heavy cream. Southern to the core, the dish reflects Tim’s down-home style and signature warmth.

"It's perfectly seasoned. It does need one more element just to balance out that richness [of the cream]." —Judge Brooke Williamson

Brawler Aarthi Sampath — the Trailblazer — offered a bold turmeric-smoked cauliflower with sweet potatoes and heirloom tomato chutney. Her roots in Indian barbecue and mastery of tandoor flavors shaped this vibrant side.

"I liked what you did. I can get that smokiness out of the cauliflower, but it's missing a little something in the sweet potato." —Judge Rodney Scott

Brawler Tyler Anderson — the Comeback Kid — served a grilled avocado salad with grapefruit and pistachios in a soy maple vinaigrette. It’s a refined take that blends Tyler’s chef-driven background with the freshness of his Northeast roots.

"This salad is really deceiving. It's actually much punchier than it presents, balanced with this really bright vinaigrette." —Judge Brooke Williamson

Led by James Beard Award-winning chef Maneet Chauhan, Team Maneet includes Greg Gatlin, a Texas legend with deep roots in Houston BBQ; Jason Dady, the high-energy hotshot chasing redemption; Arturo Ramon, the live-fire rancher blending rustic tradition with family pride; and Alexandra Donnadio, the fiery cop balancing law enforcement and whole-animal barbecue.

Featured left to right: Jason Dady, Alexandra Donnadio, Greg Gatlin, Maneet Chauhan and Arturo Ramon

Team Maneet’s Global Barbecue Feast was a celebration of bold flavors and cross-cultural inspiration, led by team captain Maneet Chauhan with a beautifully smoked patra ni machhi halibut, wrapped in banana leaves and infused with traditional spices.

The rest of the team brought their own global flair with a rack of lamb finished with gremolata and served alongside broccolini (Alexandra Donnadio), smoked cauliflower in a ginger tomato curry with saffron labneh baba ghanoush (Jason Dady), a grilled cabbage salad dressed in garlic chile fish sauce and topped with fried chaat masala peanuts (Greg Gatlin) and fire-roasted beets paired with honey goat cheese and a balsamic glaze (Arturo Ramon).

Team captain Maneet Chauhan led with a patra ni machhi smoked halibut wrapped in banana leaves. With Indian spices and a layered technique, this dish echoed Maneet’s decades of global culinary influence.

"What a smart way to impart barbecue, smoky flavor into a steamed piece of fish." —Judge Brooke Williamson

Brawler Alexandra Donnadio — the Fiery Cop — grilled a rack of lamb accompanied by broccolini and topped with a gremolata. Bold and refined, the dish matches the intensity she brings to both the pit and her catering career.

"I'm really impressed by the flavor of the lamb, it's great. Almost a little overcooked, but still tender." —Judge Rodney Scott

Brawler Jason Dady — the Hotshot — served smoked cauliflower with a ginger tomato curry and saffron labneh baba ghanoush. It’s a creative, flavor-packed dish that shows off Jason’s range as a Texas chef and restaurateur.

"Cauliflower is cooked really nicely. It's got some char on some pieces, but that saffron flavor is kind of overwhelming a few of the more delicate flavors." —Judge Brooke Williamson

Brawler Greg Gatlin — the Texas Legend — added crunch and flavor with a grilled cabbage salad, coated in a garlic chile fish sauce and tossed with fried chaat masala peanuts. The dish was layered, unexpected and rooted in the legacy he’s built in Houston.

"It's hot, but it not so hot that you're in distress. I love it. I keep going back for more." —Judge Carson Kressley

Brawler Arturo Ramon — the Live-Fire Rancher — put together fire-roasted beets with honey goat cheese and a balsamic glaze. Built around an open fire with an earthy balance, the dish speaks to Arturo’s rustic, whole-animal cooking style.

"I was a little worried that you wouldn't be able to get these beets all the way cooked, and they're not, but I like that it's giving you a little bit of crunch. It all works really well together." —Judge Brooke Williamson

Led by legendary chef Bobby Flay, Team Bobby includes Rosalie Bradford Pareja, the self-made underdog; Orchid Paulmeier, the seasoned mama bear with decades of culinary experience; Kyle Bryner, the soulful mountain man with hill-country roots; and Brad Leighninger, the decorated competition champ with a fiery track record.

Featured left to right: Kyle Bryner, Orchid Paulmeier, Rosalie Bradford Pareja, Bobby Flay and Brad Leighninger

Team Bobby’s South by Southwest Feast brought the heat with a Southern-inspired spread. At the center was a Texas-sized bone-in rib eye, grilled to perfection by team captain Bobby Flay, then glazed with chili honey and topped with a bright tomatillo relish.

Rounding out the menu were chicken with Fresno chili BBQ sauce and dill pickles (Brad Leighninger), Appalachian soup beans with cornbread and honey butter (Kyle Bryner), a corn esquites salad tossed with cotija cheese, mayo, and paprika (Orchid Paulmeier) and rich Southwest scalloped potatoes (Rosalie Bradford Pareja).

Captain Bobby Flay grilled a Texas-sized bone-in rib eye, glazed with chili honey and topped with tomatillo relish. With layers of sweet heat and vibrant acid, this dish shows Bobby’s signature Southwest style at its best.

"So, the char on the steak … I gotta say, it's great! Perfect char." —Judge Rodney Scott

Brawler Brad Leighninger — the Competition Champ — served chicken smothered in Fresno chili BBQ sauce with dill pickles. Known for his bold, Ozarks-style barbecue, Brad kept it classic with this spicy-sweet crowd-pleaser.

"This looks like competition chicken. The glaze … the sweetness and the spice, balanced just right." —Judge Rodney Scott

Brawler Kyle Bryner — the Mountain Man — brought Appalachian comfort to the feast with soup beans, served with cornbread and honey butter. It’s a soulful, simple dish built on the flavors of home — exactly how Kyle cooks in the Georgia hills.

"I will say these beans are luscious, and that crunchy bacon on top is really welcome." —Judge Brooke Williamson

Brawler Orchid Paulmeier — the Mama Bear — created a corn esquites salad with cotija cheese, mayo and paprika. The dish is playful, vibrant and full of flavor — much like Orchid’s Lowcountry cooking at One Hot Mama’s.

"I think it's surprising. It's delicious. I do think a little zing of that acid [lime] would help." —Judge Carson Kressley

Brawler Rosalie Bradford Pareja — the Underdog — put together rich and creamy Southwest scalloped potatoes. Comforting and full of heart, the dish reflects the hustle and passion Rosalie brings to everything she cooks.

"You definitely can taste all the herbs, all the flavors there. And it's the perfect amount of smoke on here." —Judge Rodney Scott