Manny Barella’s Journey from “Top Chef” to Barbecue Master
After finishing fifth in Bravo’s “Top Chef,” Manny Barella found himself standing in the back patio of his new restaurant, a wide grin on his face as he watched his dream of cooking barbecue come to life.
Teaming up with former pitmaster Patrick Klaiber, the duo had spent the day smoking chicken, beef brisket, and pork ribs. Now, all that was left to do was shred, cut, and plate the delicious meats.
“This is to see if things are good or great,” Barella said emphatically, emphasizing that “good is the enemy of great.”
Acquiring AJ’s Pit Bar-B-Q after it was seized for back taxes, Barella and Benton were determined to bring back the glory days of Klaiber’s award-winning barbecue. With plans to reopen the restaurant as Riot BBQ on June 5, they aimed to restore its former Michelin Bib Gourmand status.
As a protege of Klaiber, Barella had shelved his barbecue dreams for other culinary ventures but found his way back to the smoker after the opportunity arose. Together, they planned to infuse Texas-style barbecue with a Mexican twist, offering dishes like brisket tacos and unique poultry seasonings.
With a focus on quality and innovation, Barella and Klaiber hoped to bottle and sell their signature sauces, including a family recipe and a Carolina Gold variety. The duo also created their own version of “salsa fresca” to complement their flavorful dishes.
With Riot BBQ set to open its doors from Wednesday to Monday, the duo looked forward to sharing their culinary creations with the community. Their dedication to preserving the tradition of barbecue while infusing it with new flavors showcased their passion for the craft.
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