Stella Rosa Royale
Stella Rosa Royale - Darker, Semi-sweet, 8% alc.

STELLA ROSA® ROYALE

With its higher alcohol content yet still smooth finish, Stella Rosa Royale takes the classic Rosso to an elevated level. Stella Rosa Royale retains that delicious semi-sweet nature with its fresh natural flavors of raspberries, strawberries, and other red berries. This is the perfect wine to pair with any food - just remember to serve it chilled!

Contest Results

A BBQ fit for Royale a Pair-A-Thon

2ndAmy B.

1stChris V.

3rdRicardo C.

Have a look at winning recipes.

Prize breakdown

1 Grand Prize Winner

$5,000 Prize Money

1 Medium Big Green Egg Kit

  • EGG (grill)
  • Nest (metal frame)
  • Mates (wooden boards)
  • Charcoal
  • Starters
  • Ash Tool & Grid Gripper

Devils Lump Charcoaly

  • (1) 20lb XL lump
  • (1) 10lb Maxxx
  • 1 bottle BBQ Love All-Purpose Rub

Royale 3-Pack

2 Runner-Up Winners

1 Medium Big Green Egg Kit

  • EGG (grill)
  • Nest (metal frame)
  • Mates (wooden boards)
  • Charcoal
  • Starters
  • Ash Tool & Grid Gripper

Devils Lump Charcoaly

  • (1) 20lb XL lump
  • (1) 10lb Maxxx
  • 1 bottle BBQ Love All-Purpose Rub

Royale 6-Pack

Meet The Judges

Chef Aaron "#ChefAC" Christensen

Chef Aaron "#ChefAC" Christensen

@ThatVegasGuy

I started at 14 in the heart of the house in Colorado Springs, CO. Now 43, I've spent my entire life in the restaurant business; I've literally worked every position front and heart of the house. In 2010 I started "YoMama's BBQ," a mobile catering company in Orange County, CA catering events all over SoCal, from weddings to feeding the Beach Boys in Laguna Beach. Fast forward to 2020, I spend most of my time these days consulting (opening new restaurants, designing menus, developing recipes, recipes, and training) and running a 501c3 - a large animal rescue - and enjoying my family in Newport Beach, CA. I have 3 boys that love to grill with me and a baby girl due any day now! I still cater events occasionally and run a food truck in Vegas. I've worked under some of the best chefs in the world and spent months traveling Kansas City, TX and parts of the South to get the knowledge and skill to create my mouth-watering creations. I make all my own seasonings, rubs, and spices from scratch. I prefer a traditional stick burner (wood smoker and Santa Maria style grill) but I'm also an ambassador for an amazing pellet grill and have won a few awards grillin' on these high tech grillin’ machines... 🤙💯🇺🇸

Chef AC’s BBQ Chicken Drummers

with Apple Cider Red Cabbage Slaw

*(Grill should be fired up, if your smoking on a traditional smoker use a mellow wood like oak ) *

Chicken: I prefer large drummers (big juicy fresh not frozen 6oz drumsticks) I season them generously with a dry rub that consists of smoked Paprika, CA Chili powder , smoked sea salt , garlic, Tumeric & onion. Then, throw the chicken on the grill. While your grillin’ the chicken its time to make the side kicks.

Apple Cider Red Cabbage slaw: I accompany this delicious protein with my famous Apple Cider Red Cabbage slaw. Super easy, start by chopping the red cabbage (or cheat & buy a bag of chopped red cabbage). Next, add the cabbage and a generous portion of the seasoning you used on the chicken in a large bowl or zip lock bag and add just enough apple cider vinegar to coat the cabbage (the longer it sits in the seasoning & vinegar the better, prep in advance if possible).

BBQ Sauce: I make mine completely from scratch but you can use a bottle of your favorite tangy sauce. Sautee some unsalted butter (2 tbl spoons) with fresh garlic ( a teaspoon for every 40oz of sauce). Next, add your bbq sauce let it simmer. Final step is to add half a cup of Siracha and drizzle it on those cluckers or dip it, whichever you prefer.

Chef Tregaye Fraser

Chef Tregaye Fraser

@ChefTregaye

Tregaye Fraser, an Atlanta native & seasoned chef, who likes to combine old fashioned recipes with her unique flair. She has a passion for creating non traditional dishes and educating people how to lead healthier lifestyles through their cooking. She holds the title of being the winner of Season 12 Food Network Star, making her the first African American woman to win the competition. She was a winner and two-time competitor on Cutthroat Kitchen and Guys Grocery Games. Currently, Chef Tregaye is the owner and chef of Chef Tregaye-N-Company, LLC. She offers personal chef services, catering, international booking and travel cooking, cooking classes, and more!

Chef Tregaye’s BBQ Ribs

Ingredients:

  • 2 slabs of baby back ribs
  • 1 cup chili powder
  • 1 cup smoked paprika
  • 1 cup brown sugar
  • 1 cup Granulated Garlic
  • ½ cup dry mustard
  • 1 cup granulated garlic
  • 1 cup granulated onion
  • ½ cup pink salt
  • ¼ cup black pepper

Prep the Grill:

Get your fire ready by piling your coals in the bottom of tge grill in a diamon shape soak the coals with lighter fluid for 30 mins. Next Light the coals in fire once the coals turn white spread the coals out place the grids back on the grill and get ready to cook.

Directions:

In a large bowl mix all of the spices until evenly mixed. Rub the ribs very heavily with the bbq rub and wrap the ribs in olastic wrap and refrigerate for 2 -24 hours. Take the ribs out of the plastic wrap then wrap completely in foil; make sure the entire slab is covered. Place the slab on the grill flipping every 30 mins for 3-4 hours. After, carefully remove the foil if the ribs are falling off of the bone, add your favorite bbq sauce and serve!

Chef Jimmy Ho

Chef Jimmy Ho

@TheSmokingHo

Jimmy's affinity for BBQ started later in life than most. When he was rushing a fraternity in college, they took him to The Salt Lick BBQ. The open air BBQ pit loaded with meat hooked him for life at that moment. His love for smoky meats grew so much over the years so he started a blog and grew an online presence. Also known as The Smoking Ho, you can find pictures of BBQ he ate and smoked himself. He also contributed to the 2017 Texas Monthly Top 50 BBQ list. Outside of searching for smoky goodness, he and his wife reside in the Austin area. They have 2 Corgis and love to travel. Their house is divided because Jimmy is a UT alum and his wife is a Tech alum. He works at a Fortune 500 insurance carrier and is an avid runner. He has ran 5 marathons and is training for a 40 miler when he turns 40 later this year.

Chef Jimmy Ho’s Pork Belly

Ingredients:

  • Slab of pork belly (4-9 pounds)
  • Coarse black pepper
  • Kosher salt
  • Char sui sauce (or substitute with your favorite BBQ sauce)

Directions

Start with a slab of skinless pork belly. Apply a 2:1 coarse black pepper to kosher salt rub liberally. Put in the smoker and smoke it somewhere between 225-275. The internal temperature you are looking for in the pork belly is about 175. It should take less than an hour per pound to reach that.

You can find a char sui sauce at your local Asian market. The one I bought was from Lee Kum Kee and came in an eight ounce jar. You can substitute the sauce with your favorite BBQ sauce as well with this recipe. Let the belly rest for about an hour before you cut into it. Cube up the pork belly and cover it with the sauce. Give it about two hours worth of smoke to get the internal temperature to 195 degrees. Let it rest for another hour and enjoy.