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The scene: This past weekend, Iron Chef Gauntlet whittled the field from the last three contestants to just one, and while the last woman standing was acclaimed Chicago chef Stephanie Izard, a James Beard Award winner who was the most famous participant this season, the surprise underdog was Texan Jason Dady, who has far less name recognition and breezed through early rounds with poise, confidence and few problems, avoiding bottom place finishes and elimination challenges. While Dady was far from a national household name before the season, he is beloved in San Antonio, where he is one of the most famous chef restaurateurs, with half a dozen concepts ranging from fine dining Northern Italian to a Maine-style oyster bar and lobster shack to an authentic Spanish tapas, wine, and gin and tonic bar. But his largest and most popular spot takes on the best-known cuisine of the Lone Star State, slow smoked barbecue.

The name, Two Bros. BBQ Market, refers to Dady and his business partner, brother Jake Dady, and occupies a large indoor and outdoor compound in North Central San Antonio, near the airport, making it a popular first or last spot for visitors. The inside portion is classic central Texas barbecue: a few casual booths and tables and a counter where you order, with meats hand sliced and sold by weight, though there are also several pre-selected sampler platters available. There is a pickle and hot sauce bar, lots of local beers, and a very laid-back roadhouse feel. The outdoor area is vast, with a children’s playground, sandbox, lots of big picnic tables, the smokehouse as well as several freestanding outdoor smokers, and a gazebo that’s sometimes used to sell beers, giving the…