Over the summer, Kingsford took to the streets in support of America’s pitmasters by opening $5,000 tabs at BBQ joints across the country. We know that during these uncertain times, most of you weren’t able to get out to enjoy a plate of barbecue on us, but you can still read up on these amazing pitmasters, and re-create their signature recipes at home.
Bludso's Bar & Que
Los Angeles, CA
The legend of Bludso's BBQ begins in Corsicana, Texas, where the Bludso family has been perfecting the craft of slow-smoked meats for five generations. But while his family roots are laid in Texas, Kevin Bludso was born and raised in Compton, California.
Sweet Cheeks Q is a Boston-born, Southern-inspired restaurant from chef and owner Tiffani Faison. The runner up on season one of Top Chef, Tiffani only uses meats that are responsibly sourced and all-natural, and local farms are used when possible.
A nod to Howard and Anita Hsu's Asian roots and Southern upbringing, Sweet Auburn Barbecue offers traditional style BBQ with an Asian twist. Their menu demonstrates the perfect marriage of traditional and innovative styles that they have become known for.
Wayne's Smoke Shack is a meat market style smokehouse that is modeled after the famous Central Texas BBQ markets. Their belief is to always provide the absolute freshest organic spices, ingredients and hormone/antibiotic-free meat for all of their foods.
Paradise is sitting down to a meal of slow-smoked BBQ, fresh and flavorful sides all homemade from scratch, and your choice from an extensive list of whiskey and beer. Paradise is sitting down to a meal with great friends and family at Salt + Smoke.
Peg Leg Porker is a family owned restaurant owned by Carey and Delaniah Bringle. Over the last four years, they have won numerous awards and been honored to cook with some of the top chefs in the world.
After eight years of authentic Central Texas barbecue pop-ups, Heritage Barbecue is now bringing their small batch hand crafted smoked meats and wood fire to their own restaurant in San Juan Capistrano.
Wright's Barbecue brings handcrafted barbecue to Northwest Arkansas with a wood fired pit and food trailer. Pitmaster Jordan Wright's goal is to create and build an atmosphere that pulls people in, a true destination barbecue location.
Chef Randy Duncan learned the Low & Slow techniques of Central Texas Style Barbecue from his Grandpa Duncan at an early age, and proudly continues his Grandfather’s legacy in what has become a 25+ year journey in the Craft Texas BBQ scene.
Jeff's Texas Style BBQ began in the 90s when Jeff Knoch had his first taste of authentic Texas BBQ while playing a local music festival. Not long after getting home, Jeff purchased a few different types of smokers and ultimately opened his own joint.
Pitmaster Anthony DiBernardo has always had a passion for cooking, starting as a banquet cook at 14 and later serving as a cook in the U.S. Navy. After incorporating BBQ items during each culinary venture, Anthony eventually started Swig & Swine in 2013.
After placing in the top 10 in every category at their first barbecue competition, Bill and Amelis Kerlin opened Kerlin BBQ in Austin, and have accumulated a loyal fan base and plenty of accolades along the way.
Barbecue is a way of life for Deborah Jones. She started grilling at a young age thanks to her father and brother, who would set up crates for her to look over the pit at the very first Jones Bar-B-Q. Grilling allows her to carry on the family legacy.
Jiyeon Lee, a South Korean expat, and Cody Taylor, a Texas-born and Tennessee-raised chef, created Heirloom Market BBQ, a restaurant designed with the idea of paying respect to iconic BBQ food with a touch of personal flavor.
After years of testing family recipes on the grill and consuming all things BBQ, best friends Phil Moseley and Ronnie Evans started Blue Oak BBQ in 2012. Based in New Orleans, the joint is best known for its slow and low smoked meats.
Sam Jones comes from a multi-generational barbecue family, starting with his late grandfather Pete Jones, who opened the legendary Skylight Inn at age 17. Sam now runs Sam Jones BBQ, a traditional whole hog BBQ joint with a little modern feel.
Dem 2 Brothers & A Grill started on the side of the road in 2010, with customers lining up for the ribs and sides every day. After saving enough money, owner Adrian Wright bought a food truck and now has two full service restaurants and food trucks.
After finishing first in a BBQ competition, Saddleback BBQ became Lansing, Michigan's premier craft BBQ joint. Featuring authentic Southern BBQ with a unique Midwestern flair, all meats are smoked on site in a multiple reverse-flow, wood-fed smokers.