Kingsford®
Kingsford remains committed to celebrating Black barbecue culture by launching the third year of Preserve the Pit fellowship.
The Black community ignited American barbecue more than 350 years ago, but without the spark of a new generation at the pit, important stories, recipes and techniques risk being extinguished. Barbecue goes beyond just food, it’s a culture. It’s been the backdrop to some of the most important moments in Black history and at the center of countless family, friend and civic gatherings.
As a leader in barbecue for more than 100 years, Kingsford is committed to preserving the culture and history of Black barbecue in America and investing in its future. Kingsford’s Preserve the Pit aims to redirect the spotlight on the people and stories that have made barbecue what it is today, while also supporting barbecue entrepreneurs through an immersive fellowship.
The Preserve the Pit Fellowship
For the third year of the fellowship, Kingsford will select six aspiring barbecue professionals as Preserve the Pit fellows for immersive training and one-on-one mentorship with dedicated industry leaders throughout 2023. Participants in the fellowship can expect to:
Learn industry skills with hands-on and immersive industry training.
Get counsel from a network of advisors and other business resources.
Create lasting relationships with key leaders and experts in the industry.
Receive a monetary grant to support their existing business.
Those interested are invited to review the eligibility requirements and apply by March 31, 2023, with the chosen class of fellows being announced in April 2023. No purchase is necessary to apply or participate.
Kingsford and its Mentor Network will select the six fellows for 2023 based on a variety of factors, including but not limited to, their connection to barbecue, contributions to the legacy of the Black barbecue community and commitments to fueling its future.
Meet The Mentors
Kevin Bludso
Chef/TV Personality/Owner, Bludso’s Bar & Que | Los Angeles, CalifKevin Bludso is a chef and television personality. In 2008, he opened Bludso’s BBQ, his small takeout BBQ stand in Compton, California. It has since grown into an international empire, with locations in Hollywood and Melbourne, Australia. He has made multiple television appearances on top food and cooking shows, most recently as the judge on the hit Netflix BBQ competition show The American BBQ Showdown. His first cookbook, The Bludso Family Cookbook: BBQ Soul Food and Family, From Compton to Corsicana, came out in March 2022 for Ten Speed Press and was named one of New York Times Best Cookbooks of 2022. Kevin was a mentor in Kingsford’s Preserve the Pit 2021 and 2022 programs.
Rashad Jones
Pitmaster/Owner, Big Lee's BBQ food truck | Ocala, Fla.Rashad Jones began Big Lee’s BBQ as a hobby after being inspired by his wife’s uncle, Leon Archie — “Big Lee” — and his special blend of barbecue and hospitality. Since then, Big Lee's BBQ has earned many awards — including being named Best BBQ & Best Food Truck in the Ocala and Central Florida region — and has been recognized by national publications like Food & Wine (Best BBQ in FL) and Trips to Discover (Best BBQ Joints in FL). He is a featured Food Network chef, with credits including "Guy's Big Project" (2017, Winner) and "Eat Sleep BBQ" (2018, Host). He is currently Food Network's reigning "Master of ’Cue" after winning "BBQ Brawl" Season 3. He has been a mentor in Preserve the Pit 2021 and 2022 programs.
Bryan Furman
Pitmaster/Chef/Owner, Bryan Furman BBQ | Atlanta, Ga.Bryan Furman is an award-winning pitmaster, opening his new restaurant — Bryan Furman BBQ — this year alongside his current location inside the Atlanta Hawks Arena. This new location has been named one of the most anticipated restaurants by Eater Atlanta & one of the top 10 by the AJC. He is the former pitmaster of the renowned B's Cracklin’ Barbecue, which unfortunately succumbed to a tragic fire in 2019. He continued to showcase his pitmaster skills, including as a Chef in Residence for Stone Barns Center in NY and a pitmaster for Meatopia in the UK. He works alongside the Science and Cooking Department (Harvard University) to teach The Thermodynamics of Barbecue and is known for his award-winning standards such as using Heritage hogs. He was a mentor in Preserve the Pit 2021 and 2022.
Meet the Fellows
Tay Nelson
Owner, Bobby's BBQ | FOUNTAIN INN, S.C.Tay Nelson is the owner of Bobby's BBQ. He mastered the art of smoking meat through video tutorials and mentorship from esteemed pitmasters. Passionate about Central Texas-style barbecue, Tay and his wife opened Bobby's BBQ in 2018. The menu boasts wood-smoked brisket, pulled pork, ribs, turkey, house-made sausage, and even jackfruit for vegans. Tay's proprietary blend of Bobby's All-Purpose Seasoning perfectly complements the meats and homemade sides and was inspired by his late father and brother, the restaurants namesakes, Bobby Sr. and Jr.
Sabrina and Caleb Henley
Founders, Yearby's Barbecue & Waterice | Dallas, TexasFounders of Yearby’s Barbecue & Waterice who specialize in Halal BBQ, Sabrina and Caleb introduced their hometown flavors of Philly and New Orleans to the folks in Dallas, becoming a local staple. Sabrina, originally from Philadelphia, preserves the city’s waterice tradition while her husband and partner, Caleb, grills up delicious Texas-inspired barbecue. Together they've combined their knowledge, skills and love of food and barbecue to bring their consumers their interpretation of home.
Alumni
Class of 2022
Joseph and Laura Payne
JP’s Que | Memphis, Tenn.As the founders of JP’s Que, Joseph and Laura Payne bring their twist to condiments. By combining flavors from their Black and Mexican heritage, their goal is to inspire people to become masters in their kitchens. Joseph grew up watching and learning from his mother in the kitchen. Likewise, Laura applies the knowledge she gained from the generations of Mexican women around her. Together, they've combined their skills and love of food and BBQ to their consumers.
Cameron Brooks
Owner, Brooks BBQ and Chicken | Fort Wayne, Ind.Cameron Brooks is a fourth generation BBQ business owner, operating his catering business, Brooks BBQ and Chicken. Established by Brooks’ great-grandmother in 1966, Brooks BBQ and Chicken was the first Black-owned barbecue restaurant in Fort Wayne, Ind. Having operated a food truck, they opened their brick-and-mortar space in the Union Street Market at Electric Works in the fall of 2022.
Class of 2021
CHEF SHALAMAR LANE
Carson, Calif.As the head chef and owner of My Father’s Barbeque, Shalamar brings southern hospitality to California by using delicious barbecue as a way to bring people together. As a result of the mentorship, she hopes to improve her management skills to further her business’ success and continue to teach her employees and community about the history of barbecue.
Gallery
FAQ
Media Kit
If you are a member of the press looking for more information, please check out the materials below or reach out to kingsford@currentglobal.com.
Questions? Contact us at kingsford@currentglobal.com
