2 Houston pitmasters face off in a 'GMA' barbeque challenge

Steve and Sherice Garner from SouthernQ BBQ compete against Pizzitola Barbeque's Josh Scott in a friendly cook-off, live on "GMA."
4:28 | 07/10/19

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Transcript for 2 Houston pitmasters face off in a 'GMA' barbeque challenge
life is a highway We are hoping to crown best barbecue in town. My mom, she's here to judge at our tasting table with the help of our new friend Matthew and, of course, ginger zee and let's meet our teams. Steve and sherrice garden from southern barbecue and catering and they are facing off against Josh Scott from Pizzitola's barbecue. Let's hear it for Josh Scott. We'll get right to it. You guys, hold up on the tasting. Steve and sherrice, what's on the menu. We got some of our Texas slow smoke brisket smoked for 18 to 24 hours. How we do our seasonings and throw it on the pit smoker and bring one back. How do you make it. A little pepper and a little bit of seasoning salt, paprika, celery salt and throw it in together, combine it all together there and throw it on there real liberally there. Liberally. Real liberally. Get it. And pat that down there and we'll take it to the smoker and let it smoke overnight. And I'll bring one back. All right. So you're going to take one over there and bring one back. Oh, that looks good. Look at that. All right. I like the way you just reach in there like it's not hot but anyway, there you go. Yi, sir, we're going to slice this up and it's going to be some good moist tender Texas -- Oh, look at that. Look at the juices coming out and you guys, you have a baked potato and all of the fixings, dressings on the baked potato and add it on to that. Michael, let me show you how to make it. I got to give the other team. It is loaded and put butter on there. Put two big spoons, there you go. I'm putting everything. Cheese. Load it. That's not enough. Now we got to put some meat on it. I got some bacon and other stuff. Momma. They're not even -- there you go. We'll finish this up. Baked potato and throw the ribbon top of that. That's the cherry on top. That's to finish it. All right. Liking it? You liking it? You could nod. I know you have a mouthful. Okay. We'll get an answer eventually. Now we need you to move on to Josh Scott. Tell us what you got. Josh is going to show you how it's done with a simple rub. Salt and pepper and a lot of love on this pork spare rib. That's all you use, salt and pepper. You work at one of the oldest joints in town. You have your own twist. I take a regular sauce, 0-year-old recipe and to it I'd add headline now, dijon mustard and brown sugar. All right. Wow. Mrs. Strahan, this is a winner. Mix it all up. How is it? Good? So good. It smells so good. Sdwrour secret thing you have this slaw on the side that also has meat in it. Smoked cabbage and sausage and take it and smoke it on the pit. Make sure you guys taste it because we are about to get a winner right now. Mrs. Strahan. Will it be -- Southern barbecue and catering. You all, Matthew, was it good? All right. Mom, you are going to call it. Which dish is your favorite dish? Is it southern barbecue and catering or Pizzitola's, even though though both are delicious. We got TV. Both are good. Okay, the brisket. Southern barbecue and catering. Josh, thank you, man. Pizzitola's, I'll come see you when I come back. They have the trophy. Be sure to check it out when you are here in Houston. We'll be right back.

This transcript has been automatically generated and may not be 100% accurate.

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