Photos: Hot Rocks Griller Challenge, 6/15/11

Pulled pork with basil pesto, pickled red cipollini onions on brioche by Darryl Truett of Barolo.

The winner? Troy Guard of TAG and TAG | RAW Bar, for his kangaroo slider with piquillo pepper remoulade, spinach and pickled cipollini onions (with a side of haricot vert, hijiki seaweed, almonds and miso).

Paul Reilly of Encore took second place with his North African lamb sausage slider. And more lamb -- marinated in achiote, grilled and served on a goat cheese biscuit -- starred in the third place winner, created by Jen Jasinski of Rioja, Bistro Vendome and Euclid Hall.

Hungry yet?

Mexican corn on the cob rubbed with ancho mayo and queso from El Diablo. View more photos.

Elise Wiggins, executive chef of Panzano. View more photos.

Tyler Wiard, executive chef of Elway's Cherry Creek, gets a pig! View more photos.

Achiote-rubbed Colorado lamb sliders on rosemary and goat cheese biscuits from Rioja. View more photos.

Colorado buffalo sliders with chorizo aioli and Jumpin' Good goat cheddar from Solera. View more photos.