In honor of National BBQ Month, Virgil’s Real Barbecue has returned with its second annual East Coast vs. West Coast BBQ Challenge, a contest between the Virgil’s in New York City’s Times Square and The Linq Promenade that is under way and already heated. What does it mean for diners? Some new, delicious offerings!

Defending his title is Las Vegas pitmaster Rahman Savage. He’s going against Times Square pitmaster Michael Conlon, and the showdown will culminate in a rib-off competition to crown the ultimate barbecue champion.

In the meantime, help yourself to some original dishes at the Vegas Virgil’s. The competition is separated into weeklong segments, with each week adding a specially created dish to reflect that week’s theme. Dishes, which are all still available, include: 

• Smoked brisket shawarma and lemon pepper fries ($30) represents week one of the competition, “Global BBQ” (May 4-10), in which the pitmasters represent their coast through an international barbecue influence. This dish features Texas-style smoked brisket tossed in shawarma spices and citrus, served up in warm flatbread with tomato, roasted garlic aioli, pickled red onions and pomegranate molasses.

• WhistlePig peach-BBQ glazed spare ribs ($43), pictured, represent week two of the competition, “BBQ & Booze” (May 11-17), a collaboration between the kitchen and bar and featuring a barbecue dish and cocktail built around shared key ingredients. This menu offering features slow-smoked spare ribs smothered with the WhistlePig glaze and paired with crispy roasted red potatoes and a charred corn relish.

• Shotgun shells ($19) represent week three, “Spaghetti Western” (May 18-24), a crossover with sister restaurant Carmine’s at The Forum Shops at Caesars Palace, blending Italian comfort food with classic barbecue techniques. This dish features manicotti filled with meatball stuffing, wrapped in bacon and smoked until tender, all topped with melted Jack cheese.

• Bubba’s smoked rib sando ($29) represents week four, “Phone a Friend” (May 25-31), which is exactly what it sounds like: Pitmasters call up guest collaborators to join their team for the final week of competition. This creation features slow-smoked ribs glazed in house barbecue sauce and finished with pickles and pickled red onions on a toasted hoagie roll.

The Linq Promenade. 702.389.7400 or linqpromenade.com

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