National BBQ Month at Virgil’s
East Coast vs. West Coast BBQ Throwdown
Two coasts. Four weeks. One smoky rivalry.
To celebrate National BBQ Month, Virgil’s Real BBQ brings back our annual East Coast vs. West Coast BBQ Throwdown. All May long, Times Square and Las Vegas go head-to-head — each pit master unveiling weekly, limited-time specials inspired by global flavors, bold bar pairings, Italian comfort classics, and guest collaborations.
Taste the creativity. Follow the rivalry. Vote for your coast each week and help decide who takes the crown.
Week 1: Global BBQ
May 4 – May 10
The pitmasters take a trip around the world—each coast showcasing international flavors through low-and-slow barbecue. From East Asian street flavors to Middle Eastern spice markets, this week reimagines how global cuisines translate through smoke, fire, and American BBQ technique.
East Coast – Times Square
Smoked Char Siu Pork Belly Bao | $19
House-smoked char siu pork belly tucked into soft bao buns with pickled daikon and carrot, fresh cilantro, and sriracha mayo.
West Coast – Las Vegas
Smoked Brisket Shawarma & Lemon Pepper Fries | $30
Texas-style smoked brisket shaved hot off the block, tossed in shawarma spices and citrus, wrapped in warm flatbread with lettuce, tomato, cucumbers, roasted garlic aioli, pickled red onions, and pomegranate molasses.
Week 2: BBQ & Booze
May 11 – May 17
Where the kitchen meets the bar. Each dish is crafted to pair seamlessly with bold, complementary flavors. Shared ingredients, layered flavors, and cocktail-inspired notes bring the pit and the pour together in dishes built to sip and savor.
East Coast – Times Square
Chermoula Chicken | $22
Smoked then grilled chermoula-marinated chicken served with roasted pineapple couscous and Moroccan yogurt sauce.
West Coast – Las Vegas
WhistlePig Peach-BBQ Glazed Spare Ribs | $43
Tender, slow-smoked spare ribs lacquered in a WhistlePig whiskey peach BBQ glaze—balancing sweet, smoke, and oak. Served with crispy roasted red potatoes and a charred corn relish brightened with herbs and citrus.
Week 3: Spaghetti Western
May 18 – May 24
A smoky crossover with Carmine’s—where Italian comfort food meets classic BBQ technique. Think red-sauce nostalgia, pasta-driven classics, and Italian staples reworked through the smokehouse lens with bold, savory results.
East Coast – Times Square
Italian Long Horn Pepper | $19
Fire-roasted and smoked long horn pepper stuffed with smoked pulled pork, sweet caramelized onions, and a Jack-and-cream-cheese blend, finished with seasoned breadcrumbs for a crisp top.
West Coast – Las Vegas
BBQ Shotgun Shells | $19
Manicotti filled with savory meatball stuffing, wrapped in bacon, smoked until tender, topped with melted Jack cheese, and served with smoked tomato BBQ sauce.
Week 4: Phone a Friend
May 25 – May 31
Guest collaborators step into the smokehouse to close out the Throwdown with bold, personal flavors. Each pitmaster tags in a trusted chef friend to bring fresh perspective, global influence, and one final curveball to the competition.
East Coast – Times Square
Guest Collaborator: Travis Post
Virgil’s Black Vinegar Honey Spare Ribs | $33
Half rack of slow-smoked spare ribs brushed with a sweet-and-tangy Chinese black vinegar honey glaze, finished with cilantro and chili garlic oil. Served with two house-made sides.
West Coast – Las Vegas
Bubba’s Smoked Rib Sando | $29
Slow-smoked ribs glazed in house BBQ sauce, topped with pickles and pickled red onions on a toasted hoagie roll. Served with fries.
Who Takes the Crown?
Every bite counts. Dine with us throughout May, try each week’s Throwdown dishes, and vote for your favorite coast to help decide the ultimate BBQ champion.
