Moët Hennessy's The Q Slideshow

Chefs of Santa Rosa, Calif. restaurant Zazu celebrated pork and cue with pig face poutine: confit fries and Tabasco gravy. There were also some foil-wrapped chicharrone peanut butter cups. While poutine didn't seem to have very much to do with cue on the face of it, this was one of the best dishes of the night. — Arthur Bovino

Smoked brisket and strip sirloin served with collard infused cheese grits and Florida's (three Orlando locations: Winter Park, Winter Garden, and Longwood) 4 Rivers Smokehouse signature barbecue and horsey-hollandaise sauces. — Arthur Bovino

The chef of Fort Worth's Woodshed Smokehouse, one of The Daily Meal's 101 Best Restaurants for 2013, served a smoked black buck antelope crepinette with oak lentils and pickled leeks. Juicy and flavorful, this dish was one of the night's big winners. — Arthur Bovino

Another winner, Chef Edward Lee of Louisville, Ky restaurant 610 Magnolia served grilled T-bone steak in lemongrass habanero marinade with collards and kimchee. — Arthur Bovino

Not much seemed to be going on here in terms of barbecue, but Top Chef winner and the successful New York City chef of Perilla made a winning Thai-style fried chicken with sweet chili sauce. The chicken was cunchy and well-seasoned and the sauce not overwhelming. — Arthur Bovino

With all due respect to the judges, the other chefs mentioned previously here, and the competition's eventual winners, it was hard to see how Monroe, NC barbecue joint Big Bob Gibson's barbecue beef short ribs with iron skillet mac and cheese didn't run away with this year's title. — Arthur Bovino

Jonathan Waxman of New York's Barbuto was crowned "King of Barbeque," while Chef Todd English of Olives et al was also lauded.

Sequin costumes that went head to toe (and others that barely covered certain areas in between) feathers, a DJ, and Curtis Stone serving up cocktails... the party didn't stop even when the barbecue did.