Texas Chefs Compete on Food Network BBQ Brawl

Braunda Smith and Tim McLaughlin join Bobby Flay's team for the cooking competition in Austin.

Apr. 9, 2026 at 1:06am

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An extreme close-up photograph of charred, glistening barbecue ribs, capturing the rich, luxurious texture of the meat in dramatic studio lighting.The mouthwatering textures of Texas barbecue take center stage in this high-stakes culinary competition.Austin Today

Food Network's BBQ Brawl competition is returning for its seventh season on May 11, and two Texas chefs will be joining celebrity chef Bobby Flay's team. Braunda Smith of Lucy Coopers Ice House in San Antonio and Tim McLaughlin of Crossbuck BBQ in Dallas will be representing the Lone Star State on the show, which is filmed in Austin.

Why it matters

The BBQ Brawl competition highlights the thriving barbecue scene in Texas, which is known for its unique regional styles and passionate culinary talent. Having local chefs like Smith and McLaughlin on Flay's team adds an extra layer of Texas pride and expertise to the show.

The details

Smith and McLaughlin will be putting their years of fine dining and barbecue experience to the test as they compete against other top chefs from across the country. Smith has over a decade of experience in the restaurant industry, while McLaughlin owns the acclaimed Crossbuck BBQ in Dallas.

  • BBQ Brawl will return for its seventh season on May 11, 2026.

The players

Braunda Smith

The chef at Lucy Coopers Ice House in San Antonio, with over a decade of experience in fine-dining restaurants.

Tim McLaughlin

The owner of Crossbuck BBQ in Dallas.

Bobby Flay

The celebrity chef who will be leading the team that includes Smith and McLaughlin on BBQ Brawl.

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What they’re saying

“I've got well over a decade of experience in fine-dining restaurants,”

— Braunda Smith, Chef, Lucy Coopers Ice House

The takeaway

The inclusion of Texas chefs Braunda Smith and Tim McLaughlin on Bobby Flay's team for the BBQ Brawl competition highlights the state's thriving barbecue culture and the culinary talent that is emerging from the region.