Brisket did not ask for fame. It was, by all accounts, a humble thing, a tough, sinewy slab from a cow's chest, the kind of cut that butchers treated as an afterthought. But somewhere in the smoke of Central Texas, German and Czech immigrants looked at this unloved piece of beef and saw potential. They cooked it low and slow over post oak until it turned tender, and American barbecue changed.

For decades, brisket was the people’s meat: affordable, democratic, available to anyone willing to wait in line. It spread from Texas to Kansas City and from Brooklyn to California, earning Michelin recognition and magazine covers along the way. Pitmasters built their reputations on it (Hello, Aaron Franklin!), and restaurants built their identities around it. People lined up before dawn and drove hours for a few slices. Brisket became, in many ways, the face of the modern American barbecue renaissance.

And now we mourn.

Since January 2020, the price of brisket has climbed nearly 200%, from about $2.60 per pound to $7.53 per pound. The USDA warns that beef prices could rise another 10 to 18% before the end of 2026, and the causes offer little comfort: a cattle herd at its smallest since 1951, persistent drought, and ranchland lost to development at nearly 1,000 acres a day in Texas alone. Justin Fourton of Pecan Lodge in Dallas calls it “an existential crisis in the barbecue industry.”

The pitmasters are doing what they can. Sweet Lew’s BBQ in Charlotte now posts a sign that reads, “Beef is expensive, y’all,” and tacks a $3 charge onto every brisket order. Others stretch every ounce, sending scraps into the chili, the beans, and the sausage, rendering trimmings into tallow, wasting nothing in the effort to stay afloat. Still others have simply scaled back, swapping in pulled pork for dishes where brisket once reigned.

Some restaurants have already closed in the past year. Among them longtime Texas joints like Kirby’s BBQ and Brett’s BBQ Shop. In Kansas City, Harp Barbecue and The Ranch closed. In Brooklyn, Fette Sau said goodbye. In New Jersey, Pineapple Express BBQ signed off. More will follow.

And it is not only the small operators. Even Burnt Bean Co., Texas Monthly’s top barbecue joint in the state and a recipient of a Michelin Bib Gourmand, says it has spent the past year in survival mode, leaning on pork and sides to stay in the black. “People say brisket and I cringe,” owner Ernest Servantes told the Washington Post.

We don’t want to be too dramatic here. Brisket is not gone. You can still find it, close your eyes, and remember why you fell in love with barbecue in the first place. We are still going to order it, but perhaps not as often. As Angela Johnson, who works the counter at Sweet Lew’s, put it: “If they want the beef, they want the beef.” The faithful remain faithful.

But something has shifted. Brisket is no longer the everyday staple it once was. It has become a luxury good.

“I think it’s become a luxury cut,” BBQ legend Tuffy Stone told us recently. “I think part of that’s due to so many people having learned how to cook it so well that you can find good brisket all over the country. … I’m worried about the future of it, though, because a lot of people are telling me they’re going to take it off their menus or only offer it as a special."

Chris Manning of Smokey Joe’s BBQ in Dallas figures it is headed toward being “like filet mignon,” a splurge rather than a weekday lunch. And with that shift, something essential about American barbecue, its accessibility and its blue-collar soul, starts to slip away.

So raise a fork, lift a bottle of Big Red, and say a prayer for the pitmasters still fighting to keep the smoke burning.

May brisket rest in peace, low, slow, and well-rendered.

Ryan Cooper and Sean Ludwig
Co-Founders, The Smoke Sheet

The barbecue community mourns the passing of Jim Buchanan, former pitmaster at Pappa Charlie’s, Buck’s BBQ and Dozier’s in Texas. The past few years he lived in New Mexico but maintained his friendships with Texas barbecuers. “Jim was a veteran and a good man, always willing to lend a hand to assist whoever asked,” write Bryan and Andrew from the Tales from the Pits podcast. “We’ll miss our friend greatly.”

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I posted a list of the Ten Best North Carolina Piedmont-Style Barbecue Places back in 2023, and since then I’ve made numerous trips to the area each year, trips like my 2025 Western NC Tour, and my recent re-check of Hillsborough, Tarheel Q, and others.

First, a confession: I haven’t been to Asheville or points west recently, so there’s a gap in my research. I hope to get out there before too long. I welcome suggestions for a future Western North Carolina Style tour, as well as your thoughts on how the Western style differs from Eastern and Lexington styles.

Second, this is about pork barbecue. Beef is a different animal, literally, and the two aren’t comparable.

For those new to the subject, the Lexington style involves pork shoulders or butts cooked low and slow, preferably directly over wood coals. When it’s ready, the pork is pulled from the bones, then chopped for service and dressed with a sauce of vinegar, pepper, and ketchup. The pork comes as a sandwich, served in a tray with red slaw (slaw tossed with that barbecue sauce), or as a plate with vegetables. Everything in North Carolina comes with hushpuppies. There’s usually a container of additional sauce — “dip” — on the side.

That, for those who are interested, is how I cook barbecue. Here are a couple of pork butts cooked directly over charcoal with a few hickory chunks.

My Eastern North Carolina readers should note that my Weber grill isn’t big enough to cook a whole hog, and a burn barrel on my deck would be even more of an issue.

I started out planning to list the Top Ten in order of quality, but I can’t even make up my mind between Red Bridges and Lexington, and after that it just keeps getting harder and harder. So here they are in alphabetical order.

Bar B Que King, in Lincolnton, is out of the way, but it’s one of the top four and easily worth a 100-mile detour. The pork is just sensational, so good you’ll be hollering. Note the onion rings.

Clark’s Barbecue, Kernersville. Clark’s is convenient to folks in both Greensboro and Winston-Salem and to anyone passing through on I-40. They’ll chop it any way you want it, and you’ll love it any way they chop it, even on a salad.

College Barbecue, Salisbury. Each time I’ve ordered at College, after about a 30-second pause, I hear the cleaver chopping the meat. You can’t find fresher chopped meat.

Hillsborough BBQ Company, Hillsborough. I chose this photo from my first trip to Hillsborough to show their yellow slaw (their red’s better). Those are tots minus a couple or three, by the way. Their pork was excellent then, and it keeps getting better.

JD’s Smokehouse, Rutherford College. JD’s is a big barn of a place, and they serve crowds of people with remarkable efficiency — and a smile. The pork is abundant and delicious.

Lexington Barbecue, Lexington. Call it Lexington, Lexington #1, or the HoneyMonk. Call it what you will, but once you sit down to a tray, you’ll know it’s one of the best barbecue places in the United States. Full stop.

Real Q, Winston-Salem. Their motto is “If it ain’t over wood, it ain’t as good.” It’s over wood, and it’s real good.

Red Bridges Barbecue Lodge, Shelby. Every visit to Red Bridges is a complete joy. The people, the barbecue, everything adds up to make it one of the best barbecue places in the United States. Full stop.

Speedy Lohr’s, Lexington. There are several other barbecue places around Lexington with “Speedy’s” in their name, and this is the best one, the wood cooker. The pork is Lexington-great, so don’t fill up on the hushpuppies before it comes.

Stamey’s Barbecue in Greensboro is the OG, the place where it all arguably started and where the barbecue remains among the best in the state.

Tarheel Q, Lexington. Setting aside their terrific chicken, Tarheel Q is the place where the Godfather, John Shelton Reed, had the best barbecue sandwich of his life. ‘Nuff said.

There they are, each is great. Each cooks exclusively with wood, and it shows in the final product. And, okay, that’s 12 places, not 10. I just can’t get myself to choose two to cut. If you think I should cut it back to 10, tell me which two — and the compelling reasons why.

John Tanner
Founder, John Tanner’s Barbecue Blog

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With the release of Prairie Fresh’s 2026 State of BBQ Report, we had the opportunity to speak with Cookston to get her take on the findings, the pressure of rising beef prices, and the current state of the Memphis scene.

This conversation has been lightly edited for clarity.

The Smoke Sheet: The Prairie Fresh report found that Americans’ BBQ confidence exceeds their actual competence by 32 percent. Were you surprised?

Melissa Cookston: I wasn’t surprised by the gap itself. With backyard barbecue, you don’t know what you don’t know. That’s exactly why I always tell people to take classes. The fundamentals of cooking with fire don’t change, and you need those core basics before jumping ahead to more advanced techniques.

What did catch my attention was that only 58 percent of people say barbecue helps them escape the everyday grind. I thought that number would be higher. That said, I believe water and fire are the two most addictive things in human nature. Once you’ve played with either, you make time for it.

TSS: Beef prices keep climbing and are weighing on BBQ restaurants across the country. Should menus diversify more toward pork?

MC: You’re asking the wrong person, because I come from the pork capital of the world. In the Memphis market, pork is king. We cook over four tons of pork a week in our restaurants. And the reality is that beef herds are not going to recoup anytime soon. We’re not going to see pricing stability until 2027.

I look at pork like a canvas, and you can do just about anything with it. Quite frankly, I can take pork and make it taste better than beef. If your menu is heavy on beef right now, there is a real opportunity to experiment.

TSS: How would you assess the current state of Memphis barbecue?

MC: I’ve been in the restaurant business for 45 years, and this is one of the toughest periods I’ve ever seen. The staffing and cost issues we faced in 2015 look like nothing compared to what we’re dealing with now. Memphis has a barbecue restaurant on every corner, so just surviving here is a big deal.

This is our 15th year with Memphis Barbecue Company, and we’re still going strong. Larger operations have a little more cushion, but the smaller mom-and-pop shops are feeling it more. That said, this market will always be a powerhouse. I narrow barbecue down to four main historical regions, and Memphis will always be in the top two.

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We were unable to travel to Charleston and the surrounding area for this trip because we’d already been to so many of the joints there. But there you will find some of the best in the state (and the country!). If you are ever in Charleston, you must find your way to Scott’s, Palmira, Lewis, Swig & Swine, King, Elliott’s, and others in those parts.

For this trip, we mostly explored the Midlands of South Carolina because there were so many places we’d never had the chance to try. And we’re thrilled to report that the quality at most of the spots we hit up was extremely high. Here are five of our favorite spots.

Carolina Bar-B-Q in New Ellenton, SC

One of the first stops on our recent trip was Carolina Bar-B-Q, an old-fashioned buffet that opened in 1969 and serves lunch and dinner. We were impressed by the pork and the sides, but maybe even more delighted by the price ($14.50), an absolute steal. Owner Thomas Ziegler, who took over the establishment in 2022, has kept the place running smoothly and continues to cook pork butts over charcoal and hickory. The other star of the show here is the hash and rice, which is downright tasty.

City Limits Barbeque in West Columbia, SC

Even though City Limits Barbeque had been named the “No. 1 Joint in the South” by Robert Moss and praised highly in our own publication, there was no way to prepare for just how fantastic the food from pitmaster Robbie Robinson was. We were blown away by the meats, with the char siu pork belly burnt ends, chopped pork, and beef rib sticking out the most. The freshly made sides also exceeded high expectations, with the elote salad, mac and cheese, and cornbread all making us very happy.

Henry’s Smokehouse in Greenville, SC

Henry’s is the kind of small, old-fashioned, hole-in-the-wall roadside eatery that we love. We ordered a three-way plate that included pork, ribs, chicken, fries, and sweet potato casserole, as well as hash and rice, and Brunswick stew. We loved everything we ordered, but the pork with the spicier mustard-based hot BBQ sauce, the hash and rice, and the sweet potato casserole were all standouts.

Maurice’s Piggie Park in West Columbia, SC

The Bessinger family is barbecue royalty in South Carolina, with multiple restaurants across the state that trace their roots to patriarch Joe Bessinger, who opened a spot in 1939. Maurice’s opened in 1953 and still serves excellent pork and hash. You would also do well to grab some of their delicious monster-sized onion rings and hushpuppies.

McCabe’s Bar-B-Q in Manning, SC

We don’t eat often at barbecue buffets (not that we wouldn’t like to), but McCabe’s was a true standout. The restaurant, which is notably only open 2-3 days a week for lunch (call ahead!), has a lot of choices, be it pulled pork, fried chicken, hash and rice, and tons of sides. You basically can’t go wrong by loading up your plate and trying it all. Our favorite bites were the savory hash and rice, juicy chicken, and turnip greens.

Sean Ludwig and Ryan Cooper
Co-Founders, The Smoke Sheet

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This new book will take readers on a road trip through barbecue country to experience the regional traditions, iconic joints, legendary pitmasters, and unforgettable flavors of American barbecue. In it, we will be highlighting some of our favorite restaurants and dishes.

We will share information not only about the most iconic regional traditions, such as the Carolinas, Memphis, Texas, and Kansas City, but also off the beaten path. We want this book to provide helpful information, insider tips, and inspiration for barbecue lovers, food travelers, and everyone in between.

So far, the writing process has been fun, exciting, and a lot of hard work. We are thrilled to be working with Harvard Common Press, which, along with its parent company, Quarto, publishes some fantastic barbecue books. We are thrilled to be in the company of some of our favorite pitmasters and authors, including Brandon Hurtado, Winnie Yee, Curry Boys, Tony Ramirez, and many more.

As we tackle this monumental project, we will be sharing updates on our journey throughout the process. We also hope we can continue to count on the support of the barbecue community and, in particular, readers of The Smoke Sheet. Together, we can show the world why barbecue and the many devoted enthusiasts who love this cuisine are so special.

Ryan Cooper and Sean Ludwig
Co-Founders, The Smoke Sheet

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Kansas City is widely regarded as the barbecue capital of America, a city where slow-smoked meats and tangy, sweet sauces are practically a religion. Before you leave, make sure to get some sauce on your fingers and a little smoke in your hair. Here’s where to start.

Arthur Bryant’s Barbeque — The Living Legend

1727 Brooklyn Ave., 18th & Vine District

If Kansas City barbecue has a founding document, it was written at Arthur Bryant’s. This storied institution has fed presidents, Hollywood icons, and countless devoted locals for over a century. Arthur Bryant himself is credited with inventing burnt ends, the crispy brisket tips that have since become Kansas City’s most iconic dish. The cafeteria-style setup, the tangy paprika-and-vinegar sauce, and the mountain of hickory-and-oak-smoked meat piled on white bread are gloriously, defiantly unchanged. For international visitors wanting to understand where Kansas City barbecue came from, this is the place.

Joe’s Kansas City Bar-B-Que — The Pilgrimage Spot

3002 W. 47th Ave., Kansas City, KS

No visit to KC is complete without making the pilgrimage to Joe’s Kansas City Bar-B-Que, a fully operational gas station that also happens to serve some of the most celebrated barbecue in the region. Opened in 1996 by competition champions Jeff and Joy Stehney, Joe’s earned its legendary status the old-fashioned way: one incredible sandwich at a time. Order the iconic Z-Man, made with slow-smoked brisket, melted provolone, and crispy onion rings on a Kaiser roll. You will understand why lines regularly stretch out the door.

Chef J BBQ — The New Guard

1401 W. 13th St., West Bottoms

Pitmaster Justin Easterwood, known as “Chef J,” has become one of Kansas City’s most exciting culinary voices. Ranked the No. 1 BBQ spot in Kansas City by Kansas City Magazine, Chef J is known for thick-cut, perfectly rubbed brisket sliced to order, delicious side dishes, and an experience that feels like watching a craftsman at work. No matter what you order, you’re in for a treat.

Scott’s Kitchen — The Airport Gem

11920 N. Ambassador Dr., near KCI Airport

Practically next door to Kansas City International Airport, Scott’s Kitchen is the rare BBQ spot that doubles as the perfect welcome-to-KC or farewell meal. Owner Scott Umscheid’s competition-circuit roots shine through in every plate. The Round Trip Sampler Platter is a generous spread of smoked turkey, ribs, pulled pork, brisket, and sides like jalapeño apple slaw, making it the ideal introduction for first-timers. Bonus: they serve breakfast too, so there’s no wrong time to visit.

Jack Stack Barbecue — The KC Classic

Multiple Locations

For a quintessential Kansas City barbecue institution, Jack Stack has been perfecting its craft since 1957. With six area locations and a reputation as the city’s largest full-service wood cookery, Jack Stack offers the full range of KC classics in a refined, sit-down setting. The barbecue speaks for itself, but don’t leave without ordering the signature cheesy corn bake, a side dish so beloved it has become a KC institution.

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Kansas City barbecue is more than a meal. It’s a cultural experience, and these five restaurants represent the very best of it. Whether you’re a first-time visitor arriving for the World Cup or a seasoned traveler making a delicious detour, Kansas City is ready for you.

Ryan Cooper
Co-Founder, The Smoke Sheet

Food Network announced a new barbecue competition show called Pitmasters, hosted by Andrew Zimmern. The show will premiere on July 13, highlighting top pitmasters competing in grueling challenges. Pitmasters also features notable barbecue figures such as Big Moe Cason, Jess Pryles, and Ernest Servantes.

A new report on the state of BBQ from Prairie Fresh reveals Americans are often overconfident in their barbecue skills. The research surveyed more than 1,500 U.S. adults who grill or barbecue and found that “self‑reported confidence exceeds demonstrated understanding of essential barbecue skills.” It also notes that “actual BBQ knowledge is nearly identical” between men and women.

Pitmaster Ronnie Oswald of Kansas City Smoked was recently highlighted in an episode of the documentary series “Last Train to North America” from ESPN. The series follows North America’s road to the 2026 World Cup, exploring how soccer connects cultures, communities, and host cities. In the episode, Oswald smokes ribs and burnt ends outside of Arrowhead Stadium and shares his love of KC barbecue.

Congratulations to friend of The Smoke Sheet Devan Dignan and his colleagues at Kansas City Magazine for being recognized by the National City and Regional Magazine Awards for their “Holy Smokes” series highlighting the KC metro’s diverse barbecue scene.

How Burnt Ends Became Kansas City BBQ Gold — Fork & Embers

Kansas City burnt ends are one of the most iconic bites in BBQ, loaded with smoky bark, tender brisket, rendered fat, sticky sauce, and classic KC flavor. This video from Fork & Embers covers the story behind burnt ends and demonstrates how to make a batch of real brisket burnt ends that are rich, smoky, saucy, and packed with everything people love about barbecue. If you love brisket, burnt ends, Kansas City BBQ, BBQ history, smoky bark, or classic barbecue flavor, this one is for you.

WATCH

48 Hours at the Best New BBQ in Atlanta — Ant’s BBQ Story

Ant’s BBQ Story explores the creative process behind Misfits Barbecue, a unique Atlanta popup. Ant showcases innovative recipes that reimagine traditional cuts, including beef cheek, pork steak, and Thai-inspired flavors. Through collaborations with local businesses, this pop-up redefines the barbecue experience by blending Southern techniques with global influences.

Thanks for reading. Please share it with friends and family who also love and support barbecue! Want to be featured in The Smoke Sheet? Email us here!

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Father’s Day is just around the corner, and if your dad lives for the grill, you already know a generic gift won’t cut it. Skip the tie and get Dad a gift that will actually get used.

Here are 5 gift ideas at different price points for the grillmaster in your life.

ThermoWorks Thermometer

If Dad is still cutting into meat to check doneness, it’s time for an upgrade. A quality instant-read thermometer from ThermoWorks takes the guesswork out of every cook. Accurate, fast, and nearly indestructible.

SHOP HERE

Curated Boxes from Porter Road

The curated boxes from Porter Road include combinations of impressive cuts you can get Dad for Father’s Day. If you really want to splurge, you can even add a subscription to ensure that he is never without his favorite meats for the grill. Porter Road sources pasture-raised, hormone-free meats from independent family farms, and we highly recommend their crowd-pleasing beef cuts if you’re looking for a place to start. Right now, they’re offering 15% off your first order just for Smoke Sheet readers with the code THESMOKESHEET15.

SHOP HERE

Grill Grates

These interlocking aluminum grate panels are a favorite among competition cooks. They distribute heat evenly, eliminate flare-ups, and create those picture-perfect sear marks. Best of all, you can find Grill Grates that are compatible with nearly any grill.

SHOP HERE

Weber Charcoal Chimney and Premium Charcoal

Pair a heavy-duty chimney starter with a bag of premium lump charcoal or briquettes. It sounds simple, but upgrading the fuel and lighting method genuinely improves results, and most grill enthusiasts don’t splurge on it themselves.

SHOP HERE

Lodge Cast Iron

A quality Lodge cast-iron skillet or griddle insert, purpose-built for the grill, is a game-changer for smash burgers, sautéed vegetables, and breakfast cooks. Best of all, with proper care, this gift will keep on giving for a lifetime and beyond.

SHOP HERE

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Whatever your budget, the best gift for a BBQ enthusiast is one that shows you understand the craft. Get it right, and Dad will be bragging about it between bites all year long.

Ryan Cooper
Co-Founder, The Smoke Sheet

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That’s where our friends at Porter Road come in. Porter Road is known for sourcing pasture-raised, hormone-free beef from independent family farms and shipping directly to your door. Right now, they’re offering 15% off your first order just for Smoke Sheet readers with the code THESMOKESHEET15.

Below are five cuts worth knowing: two underrated ones that deserve more attention, two budget-friendly options that punch well above their price point, and one unabashed showstopper. All five are available through Porter Road.

Top Blade Roast

Underrated Pick | Shop at Porter Road

Cut from the chuck directly above the shoulder blade, the Top Blade Roast is among the most flavorful cuts on the steer, and also one of the most overlooked. A line of connective tissue runs through its center; cooked low and slow, it dissolves into gelatin that bastes the surrounding meat from the inside out. Slice it across the grain, fan it on a board, and watch people ask questions.

Hanger Steak

Value Cut | Shop at Porter Road

One per animal, “hanging” from the diaphragm. Some butchers called it the butcher’s secret and kept it for themselves. The flavor is minerally, the open grain soaks up marinades, and it cooks fast over high heat. Slice it thin, pile on some chimichurri, and it tastes like something you’d pay serious restaurant money for. (Ahem, we’ve paid good money at a restaurant and it was well worth it.)

Whole Bavette

Underrated Pick | Shop at Porter Road

Serious beef people get excited when they see it on a menu, but many home cooks walk right past Bavette. Adjacent to the flank but with more marbling and a looser grain, it’s noticeably more tender. It’s wide and visually striking on a platter. Cook it hot and fast, rest it properly, and slice it thin across the grain. Then prepare for beefy intensity and for your guests to ask more questions.

Tomahawk Ribeye

The Showstopper | Shop at Porter Road

There is no subtlety to a Tomahawk Ribeye, and that’s the point. The full rib bone, typically 16 to 20 inches, gives it a trophy-like presence that stops conversations the moment you show it off. Underneath the spectacle is a classic, heavily marbled Ribeye with the cap intact. Reverse sear it, finish over direct heat to develop a crust, and bring it to the table whole. You don’t need to explain it. The Tomahawk announces itself.

Tri-Tip

Value Cut | Shop at Porter Road

Tri-tip is a California staple that still hasn’t completely broken through nationally, which means value remains. Cut from the bottom sirloin, it runs roughly 2 pounds and feeds a crowd without breaking the bank. The muscle fibers run in two directions from a center point, so slicing requires attention. Reverse sear, slice thin against the grain, and it looks like it cost twice what it did.

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The best grillmasters know that the most impressive meals rarely start with the most obvious cuts. Find all five at Porter Road and use code THESMOKESHEET15 for 15% off your first order.

Sean Ludwig
Co-Founder, The Smoke Sheet

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The World Series of Barbecue is slated for September 30 through October 4 as one of the first marquee events to smoke up the space. It’s a move more than a decade in the making, and for the thousands of competitors and fans who have built traditions at the Kansas Speedway over the past ten years, this will be a major reimagining of one of competitive barbecue’s most popular events.

The timing of this is particularly fascinating with the competition BBQ world buzzing from the recently launched Barbecue World Cup. That event, to be hosted next April in Las Vegas, is drawing qualifiers from multiple sanctioning bodies, including KCBS, dangling a $1 million prize, and injecting fresh energy into the circuit.

To get the full picture on what’s ahead for the World Series of Barbecue and what the new American Royal campus means for the future of competition BBQ, I chatted with American Royal CEO Pat Macy. This interview has been lightly edited for clarity.

The Smoke Sheet: The new campus has been a long time coming. Can you give us the backstory on how this all came together?

Pat Macy: It’s a plan that’s spanned over a decade. Around the same time Kemper Arena was going through changes in the West Bottoms, Kansas City turned it into Hy-Vee Arena, which coincided with the American Royal losing access to host some of our big events there. So we started figuring out how to find space we could grow into. A group eventually found property near the Kansas Speedway in Kansas City, Kansas, and we built a facility of our own. We broke ground, got impacted by the pandemic, dealt with financing and construction timeline issues, but construction has restarted and the barns will be available to us this fall.

TSS: For a lot of people in the barbecue community, the Speedway has been home base for a decade. How is this move going to feel different?

PM: It’ll certainly feel different, just like it did when we left the West Bottoms. A lot of people have created amazing memories at the Speedway and really built a community there. But we’ve also had lots of feedback on things they’d like to see differently, so it’s an opportunity to start fresh.

The biggest thing is that we now have control over the date. The biggest piece of feedback we’ve gotten over the last handful of years is that it’s tough within the competitive barbecue schedule to have the event so late in the year. We always wanted to get back to that first week of October, but scheduling around the Speedway’s races made that a real challenge. We’re excited to lock in that date and hold the event at the same time every year going forward.

TSS: What can competitors and attendees expect from the new space this first year?

PM: This first year, we’ll have access to about 75% of our longer-term parking, so we’re not going to set any records on team count. We’ll prioritize getting invitational teams and longtime competitors in first, with that number expanding in the years ahead.

We’ll also have access to our barns, about 390,000 square feet of multi-purpose indoor conditioned space, which will serve as a home base for operations, judging, awards, and some of the larger sponsored parties. It’s going to be a reimagined experience, and we’ll learn from this year and build from there.

TSS: How many teams are you expecting this year?

PM: We’ve put out there a ballpark of 350 to 400 teams, depending on size, electricity needs, and logistics. We’ll get more clarity as we finalize the map, and we’ll exponentially grow that number as the campus gets completed.

TSS: Beyond the World Series, are you looking to grow the footprint of barbecue at the new campus?

PM: Absolutely. We already do a spring backyard competition, education-focused events, and sauce and rub competitions throughout the year. Expanding the number and types of barbecue events is on our strategic plan. You can look forward to more niche single-day events, open fire events, and more festival-style public BBQ programming. But we’ll never lose sight of the World Series and the central role it plays in the competitive community.

TSS: The Barbecue World Cup is making a lot of noise right now with its $1 million prize. What are your thoughts on where it fits in the competitive BBQ landscape?

PM: I’m still getting familiar with what the Barbecue World Cup is going to look like, and I’m interested to see how it plays out along with the rest of the community. There have been big-purse competitions over the years that each put their own spin on things. The beauty of competitive barbecue is that there’s space for different types of competitions to coexist and support each other. Our focus is on accessibility, tradition, and bringing barbecue to a broader community. That position is strong, and we’re going to keep building on it, but we’ll definitely be watching with interest.

TSS: What does success look like five years from now?

PM: We want to grow the impact in two ways. First, getting more people competing. Our open competition is available to anyone, from novice backyard cooks to seasoned veterans, and expanding that reach is important to us. Second, tying it back to the American Royal’s core mission: education around agriculture and helping people understand where their food comes from. Barbecue is central to that because that community is passionate about food and feeding people. It’s all part of the same journey from farm to table.

Sean Ludwig
Co-Founder, The Smoke Sheet

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But that’s exactly what happened yesterday, when I appeared on an episode of The Kelly Clarkson Show on NBC alongside Cedric the Entertainer, who was on the show to promote his new cookbook, AC Barbeque: The Husky and Handsome Guide to Grilling.

The story started two months ago, when a producer from the show reached out and asked if I would be interested in being part of the episode. They asked me to film a 30-second video about my obsession with barbecue and to give Cedric a shout-out for the work he’s been doing to promote BBQ culture through the AC Barbeque brand he runs with Anthony Anderson. The next day, the producers said they loved the video and invited me to come to the taping the following week.

We filmed in February, and I was told the episode wouldn’t air until May. That made for an excruciating wait, not knowing what the final cut would look like, or whether I’d make it on the air at all.

The Kelly Clarkson Show tapes at 30 Rock, the same building that houses Saturday Night Live, The Tonight Show, and other iconic shows that have shaped American TV. I’d been in the building before for SNL and Tonight Show tapings, so I knew my way around. (I was actually paid to be at the first post-COVID SNL taping back in 2020, but that’s a story for another day.)

I was asked to arrive a few hours before the taping and was given a spot in one of the show’s green rooms. A producer walked me through the script we’d collaborated on so I could practice it, and the team gave me a quick hair and makeup session to make sure I looked the part. When it was finally my turn in front of the camera, I read from a teleprompter and did my best to keep my nerves under control.

The staff had told me they weren’t sure if I’d be called up to try the sandwich Cedric was preparing during the cooking segment. But right before the cooking portion started, a producer told me to get ready to run up on stage and taste the pimento sausage sandwich. Then Kelly said, “Sean, you gotta come taste this!” and I ran down.

I wasn’t given any specific stage directions, so I did my best to get a little pimento cheese on the sandwich, take a bite, and offer Cedric some honest feedback. The good news: I only got one bite in during the segment, but the staff wrapped up the rest of the sandwich for me to take home. It made for a great dinner.

All in all, this was a tremendous experience, and as a fan of both Kelly Clarkson and Cedric the Entertainer, I couldn’t have asked for two better people to share my national TV debut with.

When I sat down with Cedric for our recent Q&A in The Smoke Sheet, I thanked him for letting me be part of the moment.

“It was perfect,” Cedric said. “The fact that you weren’t just some random person, you love this world, you write about it, you talk about it. You came down and enjoyed that sandwich and that experience with us, and it was just the right fit.”

Big thanks to Kelly Clarkson, Cedric the Entertainer, and both of their teams for this opportunity.

Sean Ludwig
Co-Founder, The Smoke Sheet

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Part two is available exclusively to paid Smoke Sheet subscribers, and in it, Cedric gets more personal. He takes us back to his Uncle Lloyd’s backyard in St. Louis, explains why St. Louis barbecue never built the national brand it deserved, and tells us what it feels like to walk into a restaurant with your name on it.

If you’re not already a paid subscriber, upgrade to read more.

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His latest chapter is a new cookbook titled AC Barbeque: The Husky and Handsome Guide to Grilling. It takes readers on a tour of American regional barbecue and beyond, and it is filled with a wide array of delicious recipes.

The Smoke Sheet caught up with Cedric to talk about the book, the brand, and why St. Louis doesn’t get nearly enough credit for its barbecue. This interview has been lightly edited for clarity.

The Smoke Sheet: When you sit down to eat barbecue, what’s the first thing you reach for? Ribs, brisket, wings?

Cedric: I’m going ribs first. I like the ribs because you can space them out better. You get one rib, know you’ve got three left, then go to the brisket or whatever else. … If I’m doing a barbecue meal, I’m starting with one rib and seeing if it’s good without sauce first. I taste everything plain, then add sauce after. I’m not a drizzle-while-it-cooks person.

TSS: That’s how we know you’re a pro! How did you and Anthony decide which regional styles to include in the book? You’ve got Kansas City, St. Louis, Memphis, the Carolinas, but there are barbecue traditions all over the world. How did you zero in?

Cedric: We really looked at our own experience. When we started building the company, Anthony and I would travel for golf trips, rent a house, and do a lot of the cooking. We knew barbecue was very regional, that people hold onto their local traditions, and we wanted to celebrate that. We didn’t want to feel like we were just one thing. So we traveled quite a bit.

We knew the Carolinas have their mustard-based sauces, Memphis is all about pork, Texas is big on the bark and the brisket. And then in St. Louis and Missouri, we do it all. That great Midwest style means you can have a spicy vinegar-based sauce but also something sweet, a great rib with bark or one that’s fall-off-the-bone soft. We also found some great Korean barbecue places we wanted to include. We’ve got jerked ribs in the book that show the Caribbean lifestyle, the open pits, how people can dig a hole and make it work. That was the fun part. Showing the full experience of this world.

TSS: If someone is just getting started with live-fire cooking, is there one recipe from the book you’d say to start with?

Cedric: I always say start with steaks. Nothing fancy, you don’t need to go straight to the tomahawks. Learn with a good sirloin. Learn how to marinate, how to season, how to let the flavors soak in. You don’t have to spend a lot of money on prime meat to make something really flavorful if you get your rubs and techniques right. Don’t just go off some memory of how your uncle did it. Take your time and really make a great meal for people. I always say lead with love. If you have love and intention in what you’re cooking, people are going to know. That shows up in almost every meal.

TSS: Do you have a personal favorite recipe from the book?

Cedric: The jerk ribs. I love having fun with that jerk seasoning, making a dry rib, and then dipping it in a sweeter sauce to balance it out. Caribbean flavors with a sweeter barbecue sauce on the side. That was the one I found myself enjoying the most.

TSS: What was the process of actually writing a cookbook like? It seems like a very different exercise from TV or stand-up.

Cedric: The real process was getting someone to help organize our thoughts, and then telling our stories. We wanted the book to feel like us, with great photography, cool colors, a cinematic version of our experience going around eating at these places. We’d have note sessions, talk things through, and our scribe would capture everything. Then we’d go through recipes and realize, ‘Oh, we don’t have cornbread in here,’ or we like to put AC seasoning on our popcorn, we wanted fried pickles, fun little things that aren’t so serious. We want people to have a good time. It took well over a year, then there’s editing and getting the publisher aligned. You always finish and think, ‘Man, we should have put that other recipe in there.’

TSS: How is the rubs and sauces business going?

Cedric: Really great. We’ve expanded, and we’re in the Kroger program now, in Ralphs and Kroger stores across California, and Food for Less is doing well too. Probably around 1,600 stores. We were in about 3,000 Walmart stores at one point but pulled back when we moved into pantry, because we wanted to control that better. Amazon has been great for us online.

We also do something with Arby’s every year, with two sauces we created specifically for them: a sweet Brown Sugar and a Smokin’ Chipotle, tied to a campaign in May with a pulled pork sandwich and a brisket sandwich. We’ve been doing it the last couple of years, and it’s back again this year.

TSS: From a consumer perspective, the rubs and sauces, plus the Arby’s collaboration, are ways people can see what you’re working on. Most people aren’t making a trip to the LA restaurant.

Cedric: Exactly. Gas is expensive, man. But those are the touchpoints. That’s how people get to interact with the brand and get a little piece of what me and Anthony have been working on.

TSS: What do you want people in the BBQ community to understand about what you and Anthony have been building with AC Barbeque that they might not fully appreciate?

Cedric: I think what we really want to spread is the idea that smoking, grilling, and cooking over fire produces different flavors with different profiles. It’s not all the same. People can get intimidated about throwing something on the grill because they feel like they have to do it perfectly, and that pressure means some people don’t cook at all. What we want to show is the fun and creativity in it.

We came into this from a place of loving the celebration, the flavor, the culture, and meeting incredible pitmasters all around the country. You meet people who take something you thought you knew, like brisket, and then they tell you they add a little molasses to their marinade, and it gives it a hint of black licorice. Suddenly, you’re tasting something completely unexpected. That’s what we wanted to bring. It’s a wide world of people who cook in every kind of way, and we’ve sifted through it for you. Come to us, get our take, and then go try it out for yourself.

AC Barbeque’s cookbook is available now wherever books are sold. Find Cedric’s rubs and sauces at Kroger, Ralphs, and Amazon.

Sean Ludwig
Co-Founder, The Smoke Sheet

News quickly spread online this week about the closure of several locations of Rodney Scott’s BBQ across the South, due to mounting legal and financial issues of the parent company, Pihakis Restaurant Group. Restaurants in Charleston, Birmingham, and Atlanta have closed, while, according to The Tennessean, the Nashville location inside Chiefs bar remains open. The restaurant closures follow a recent breach of contract lawsuit filed on April 27. Scott, a James Beard Award-winning whole hog pitmaster, opened his first restaurant in Charleston in 2017 and partnered with Nick Pihakis of Jim N' Nick's to open additional locations in several cities in the South. While several restaurants are listed as closed “until further notice,” it is unclear whether the closures are temporary.

This week, the American Royal unveiled the top ten finalists for the Barbecue Hall of Fame 2026 class. The finalists include heavyweights in the barbecue industry, including Carey Bringle, Phil Hopkins, Todd Johns, Mark Lambert, Ben Lang, Brad Leighninger, Phillip McClard, Roger Mooking, Esaul Ramos, and Malcom Reed.

While Portland, Oregon, might not immediately come to mind as a barbecue town, the city’s scene has blossomed in recent years. The Oregonian recently highlighted several notable spots, including Matt’s BBQ, Grasslands (which recently hosted pitmaster Evan LeRoy), Eem, and more.

The owners of Kansas City’s Slap’s BBQ brought some of their barbecue to Washington, D.C., on Monday during a Small Business Summit and shared a few items with President Trump at the White House.

Houston Chronicle’s J.C. Reid recently wrote about how Beaumont has become the hottest new destination for Texas BBQ.

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Pork belly burnt ends. Pork pulled and chopped from whole hogs and shoulders. Pork ground up and stuffed into sausages. Yes, of course, the Carolina BBQ Festival’s fifth annual whole-hog heritage celebration also welcomed pitmaster creations based around beef, chicken, and … fish?!

“It’s a long way from my roots of whole hog,” said long-time Sam Jones BBQ pitmaster Michael Letchworth, who served redfish. “You get a whole lot more sleep doing this.”

Launched in 2022 by “Sweet Lew” Lewis Donald, the festival has grown to 30+ pitmasters and two days. Smaller spring BBQ brunch and fall pig pickin’ events encourage year-round Charlotte-area barbecue interest (as if it’s needed).

The TV show Top Chef Carolinas fueled the region’s food fervor just ahead of the festival when its Season 23 “Going Whole Hog” episode cast a national spotlight on Sweet Lew and other pitmasters.

The results: Friday night’s “Queen City Smoke” sold out, bringing in more than 600 attendees. Twice as many turned up for Barbecue Saturday, despite an unseasonal 90-degree day.

Many of those people and pitmasters echoed my “favorite bites” below. Far from definitive and likely leaving out a deserving favorite, these choices highlight the barbecue diversity on display at Carolina BBQ Festival every April.

Barbecue Saturday’s Favorite Bites

Fox Hollow Outdoors

Michael Letchworth’s redfish on the “half shell” (fire-cooked, scales on) was a light and flavorful bite, especially served with a bright sesame veggie salad. On a day filled with 20+ servings of smoked, sauced, and cheese-covered proteins, the fish dish was the right appetizer for the start of a five-hour meat feast.

Lawrence Barbecue (Cary, NC)

Jake Wood’s smoked party wings were perfectly touched by smoke. Tender and juicy, these wings would be good naked, but Jake’s beef fat caramel and ancho honey dressings brought extra flavor to a can’t-miss party.

Redwood Smokehouse (Norfolk, VA)

Festival newcomer Bob Roberts (Redwood) twice-smoked gochujang-glazed pork belly burnt ends and served them with a creamy chopped slaw and a fried pork skin. This firm bite was a mouth-melt with a sweet-and-spicy kick.

Noticing a pattern? Burnt ends were popular. People also loved Dylan Cooke’s bacon burnt ends, including one pitmaster who confessed to me that he’d burnt out on the bite. The weekend brought him back.

Bryan Furman Barbecue (Portland, OR residency)

Charter pitmaster and five-timer in his hometown Charlotte’s barbecue festival, Bryan Furman cooks perfectly bite-off-the-bone ribs. Flame-fire crisp on the outside. Slow-smoked tender, juicy, and firm inside. His signature peach mustard sauce is a sweet hint of Georgia and South Carolina influences.

Swig and Swine (Charleston, SC)

Anthony DiBernardo’s “beef and cheddar” was an all-timer using thin-sliced beef chuck cooked sous vide and finished over flame. Topped with melted jalapeno pimento cheese and served on a fluffy onion roll, this sandwich was a warm taste of heaven.

—

The list of goodness continues in this episode of The Low & Slow Barbecue Show and on our Instagram page and YouTube channel. Regardless of your protein preference or sauce allegiance, the Carolina BBQ Festival once again offered a favorite bite for every barbecue palate.

And by raising over $60,000 for Operation BBQ Relief and other charities, the two-day eating assignment became a mission we can all support.

Michael “Chigger” Willard
Host, The Low & Slow Barbecue Show

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I recently traveled out to Roanoke, Virginia, to try Mama Jean’s. I’d been champing at the bit to give it a taste ever since my friend and Senior Correspondent Chris Heim posted a review.

Later, Robert Moss named Mama Jean’s one of the 50 best barbecue places in the South. Alas, it’s down in Roanoke, an inconvenient distance (240 miles) from my home in Washington, D.C. I made a point of fitting it into the homeward leg of a trip.

I actually had been able to stop by Mama Jean’s at the close of my 2025 Best of VA, NC, and SC Tour. At that point, my palate was pretty jaded, and two substandard biscuit sandwiches on the drive up from Greensboro hadn’t helped. When I arrived to join a long line of customers, I found that indoor dining wasn’t yet available on that cold and quite windy day. Still, I was impressed by the pork and boudin, but didn’t write it up. I was happy to get another chance at it.

The building is now open and sits on a large lot on a busy street. There’s ample parking and plenty of room for picnic tables for outside dining. The interior is welcoming.

You order at one of two stations at the counter, where the staff is relaxed, friendly, and endlessly patient with customers who have no earthly idea what they want to eat. Mama Jean’s is immensely popular, and the demand for inside seating far outstrips the indoor supply. There’s a bar off to the side that was packed with customers watching the game.

Relying on the kindness of strangers, I insinuated myself at a table for six with a local couple who were enjoying the double smash burgers that Robert Moss had praised.

As usual at the end of a barbecue tour, I was watching my weight, so I skipped the boudin and boudin balls and ordered only small portions of pork, brisket, and ribs, with a side of collards. It arrived after a short wait, along with that banana pudding at the top of the photo. I told the server that I hadn’t ordered it, but she said not to worry about it, so I didn’t. It was good.

Let’s go around the tray. The pork was very tasty, freshly plated, and moist and smoky with some outside meat mixed in.

The brisket slices were nice and thick but came from the lean end, and as you can see below, they lacked the succulence and tenderness I love. I should have specified the moist end. The brisket did show great promise, however. The meat was smoky, and the bark was peppery and flavorful.

There’s no need to zoom in on the collards, as the leaves were almost large enough to have been seen from Artemis II. They tasted fine, but were awkward to eat and really needed to be chopped.

Now let’s focus on the ribs that Robert Moss had praised so highly.

Robert was right. Just look at them. Those are fine ribs, easily the best ribs I’ve had in Virginia so far. They’re big, meaty, succulent, and smoky with just the right amount of adhesion to the bone.

On my way out, I gave them the Campaign for Real Barbecue certification, which says they cook exclusively with wood and coals — look for the window sticker when you go.

They’re one of a growing number of all-wood places in Virginia. And there’s a lot more to Mama Jean’s. As the boudin signals, they have an ever-changing card of regional American specials, including SC hash (!), pork jowl tacos, all manner of sausages, and who knows what else.

I can foresee many visits to Mama Jean’s as I travel to and from the Carolinas. You should head to Roanoke and Mama Jean’s. Get some ribs, boudin, and some pork, and please send me a photo of some moist-end brisket so I can add it to this review.

John Tanner
Founder, John Tanner’s Barbecue Blog

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Here are five ways to make sure you’re ready.

1. Give Your Grill and Smoker a Proper Cleaning

If you covered your rig and walked away in November, it’s time for a full inspection before you fire it up again. Grease buildup, rust spots, worn gaskets, and clogged vents can all affect your cook and, in some cases, create a safety hazard. Scrub the grates, clear out the ash and grease traps, check your fire box and seals, and make sure your thermometers are reading accurately.

A clean pit runs more efficiently and gives you better temperature control. Starting the season with a fresh setup puts you ahead of most backyard cooks before you’ve even lit the first fire.

2. Stock Up on the Right Cuts at the Right Price

Spring is actually one of the better times of year to buy certain cuts before summer demand drives prices up. Brisket and pork ribs tend to see price increases heading into peak grilling season, so it’s worth buying in bulk and freezing if you have the space.

Right now, pork shoulder remains one of the most affordable options out there, often running between $1.50 and $2.50 per pound depending on your region and source. Bone-in short ribs and chicken thighs are also solid budget-friendly choices that reward patience and good technique. Hit your local butcher, ask what’s moving and what’s sitting, and you’ll often find deals that the grocery store never advertises.

3. Experiment with New Wood and Fuel Combinations

If you’ve been running the same oak or hickory setup for years, spring is a good excuse to branch out. Fruit woods like cherry and apple are widely available this time of year and pair beautifully with pork and poultry for a lighter, sweeter smoke profile.

Peach wood, popular in the South, is worth tracking down if you haven’t tried it. Blending woods, a base of oak with a smaller amount of cherry or peach thrown in, is a technique a lot of competition cooks swear by. It’s a low-risk experiment that can meaningfully upgrade your results.

4. Plan Your Live-Fire Learning

One of the most underrated ways to improve your BBQ game is to get out and watch serious cooks work in person. Spring and summer bring some of the best events on the calendar, and attending one gives you access to techniques, equipment, and conversations you simply cannot replicate at home.

Brisket King NYC is coming up on April 29 at Pig Beach in Queens, featuring some of the top pitmasters in the region competing for the crown. Memphis in May, one of the most prestigious BBQ competitions in the world, takes place in mid-May along the banks of the Mississippi. The Windy City Smokeout brings a serious lineup of BBQ names and live music to Chicago each July. Any of these events will leave you with new ideas and a lot of inspiration to bring back to your own pit.

5. Connect with Your BBQ Community

The BBQ world has always been built on sharing -- recipes, techniques, stories, and a cold drink handed across a fence or a folding table. If you haven’t already, find your local BBQ community.

That might mean joining a KCBS, SCA, or IBCA-sanctioned cook team, attending a local tasting event, or simply introducing yourself to the person two spots over at a competition. The pitmasters who keep getting better are almost always the ones who stay curious and keep talking to other cooks. Spring is the right time to start those conversations.

Season’s on. Let’s go get it.

Sean Ludwig and Ryan Cooper
Founders, The Smoke Sheet

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The 2026 National Barbecue & Grilling Association (NBBQA) Conference & 35th Anniversary Celebration brought the barbecue community together for four days in March in Nashville, Tennessee.

Set against the historic backdrop of Travellers Rest, the event mixed education, competition, networking, and celebration in a way that honored 35 years of barbecue while keeping an eye on what’s next. Pitmasters, restaurateurs, product creators, and BBQ fans all found something worth taking home.

Here are three key takeaways from the conference.

Running a BBQ Business Requires Strategy, Not Just Great Food

The most consistent theme of the conference was also the most direct: great barbecue alone won’t build a successful business. One speaker put it bluntly when he asked the audience what the most expensive thing in his restaurant was. Many said the smokers. His answer: “The most expensive thing in the restaurant is an empty seat.” Hard to argue with that.

Industry icons Tuffy Stone, Carey Bringle of Peg Leg Porker, and Kent Black of Black’s Barbecue in Texas each shared their personal journeys, including early struggles and lessons that shaped them into who they are today. Hearing from people who’ve actually walked the path hits differently than any panel of consultants could.

The conference’s business sessions backed up those stories with practical tools.

“Show Me the Money” tackled the first hurdle most BBQ entrepreneurs face: finding capital to launch or grow, covering everything from loans and investors to creative funding strategies.

“Profit First for Pitmasters” made the case for prioritizing profit from day one rather than treating it as whatever’s left over at the end of the month, a mindset shift that matters a lot when you’re working with tight margins and unpredictable demand.

“Menu Engineering & Pricing for Profit” drove home the point that a great menu is about more than great food. Strategic pricing, food cost percentages, and menu design that naturally move customers toward higher-margin items are skills that affect the bottom line every single day.

The bottom line: Be as intentional in the office as you are at the pit.

Marketing Has Evolved, and BBQ Brands Have to Keep Up

From branding workshops to social media sessions, the conference was clear that visibility drives modern BBQ success just as much as flavor does.

Mark Lambert brought a real-world perspective, showing how building an authentic personal brand can open doors well beyond the competition circuit. What you put on the plate matters, but so does how you present yourself and your story.

Ashley Henson broke down how short-form video and strong photography are no longer nice-to-haves. They’re how you reach new audiences, build community, and drive sales. Customers are scrolling before they’re eating. A well-made Instagram Reel or TikTok video is often the first impression a business gets to make.

Kirk Malzer walked attendees through the retail space, covering the process of getting a product onto store shelves, from packaging and labeling to building buyer relationships and understanding distribution. It’s a path many BBQ entrepreneurs want to take, but aren’t sure how to start.

The through-line across these sessions: The pitmasters and business owners who will thrive are the ones who show up not just at the pit, but also on screens and shelves.

Community Is the Heart of BBQ

BBQ has always been about more than cooking great smoked meats. The Meet the Masters Luncheon and Awards of Excellence Dinner captured that well, bringing together legends and newcomers in the same room to share in something bigger than any single competition or business.

What makes this community work is that experienced pitmasters genuinely invest in the people coming up behind them. There’s no hoarding of secrets here. A seasoned competitor will pull someone aside to share a technique or an encouraging word without being asked.

The takeaway: The connections that form at events like this turn into mentorships and friendships that last for years.

A Milestone Worth Celebrating

The NBBQA’s 35th anniversary wasn’t just a look back. It was a reminder that barbecue keeps evolving without losing what makes it worth gathering around. The best is still ahead.

Bre Via
Smoke ‘n Magic BBQ Team

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But when he stumbled across a Kansas City Barbeque Society festival in Dillon, Colorado, about 17 years ago, something clicked. With the aroma of smoked meats and camaraderie of teams competing, Ganahl was hooked in five minutes.

What followed was a climb through the competition circuit. Ganahl became a KCBS-certified judge, then started competing himself, and getting his “butt kicked” for a couple of years. By 2013, he was frequently winning awards. Conversations with fellow competitors who were running successful restaurants planted a new seed: why not bring his BBQ to Denver?

He opened the first G-Que Barbeque in Westminster — a 2,400-square-foot spot tucked in a strip mall corner with little parking and visibility. Friends who showed up that first day didn’t even ask — they just jumped behind the line and started helping serve.

More than a decade later, Ganahl has four brick-and-mortar locations, a new food stall across from Coors Field, three stadium concession spots, and a homemade ice cream brand. A fifth restaurant in Fort Collins will open in April.

And on April 7, his debut cookbook, G-Que Barbeque, hits shelves — nearly 300 pages of recipes drawn from the restaurant, his YouTube channel, and personal experiences.

We caught up with Jason to talk about the book, his approach to running BBQ restaurants, and what’s next. This conversation has been edited lightly for clarity.

The Smoke Sheet: When you went to that first barbecue festival in Dillon, could you have imagined being where you are now?

Jason Ganahl: No. I don’t think anybody possibly could. When I set out, I was just intrigued by the environment, the camaraderie. I never even had it in my mind to open a restaurant. What I’ve really discovered about myself is that what I enjoy most is making people happy. Barbecue is a good vehicle for that. And then, as the business grows, what I really enjoy is being our team’s biggest cheerleader — helping them realize things they’re capable of that they didn’t even know were possible.

TSS: Colorado isn’t usually associated with a specific barbecue style. How does G-Que fit into that?

JG: Colorado is one of those places where a lot of people move to, and they bring their styles with them. I’m from Missouri, so I’m most heavily influenced by Kansas City style. But what we really focus on is providing smoked meats that are prepared consistently every single time at an affordable price. Going out for craft barbecue has become a bit of a luxury item. We filled the niche of being an everyday barbecue spot. It’s a place where guests can meet their expectations any day of the week and not drop 30 bucks for lunch and still walk away hungry.

TSS: Keeping things affordable has to be a serious challenge right now. Have you had to make any tough calls on the menu?

JG: One thing I never thought I would do — we’ve always smoked Prime briskets, and I never thought I would stop. But less than a year ago, we switched from Prime to Upper 2/3 Choice. Our guests just won’t pay over 40 bucks a pound for brisket, and that’s what we would have had to charge to keep serving Prime. I got to say, it’s still wonderful. The window for our pitmasters to pull it off has gotten a little tighter, so we had to sharpen our training. But I don’t think we’ve missed a beat.

TSS: The book is nearly 300 pages. Do you have a personal favorite recipe in there?

JG: The tomahawk steak with the roasted garlic. You get a little bit of that roasted garlic with a bite of the tomahawk steak — that’s the one where I’m just like, man. It takes some work, and it’s decadent, sure, but that combination reminded me how much roasted garlic just kicks everything up a notch. And I will say, my daughter, Hollie’s chocolate cake is in there too. She won her entire school competition with that recipe when she was about 11 and still makes it for my birthday every year. Every chocolate cake I eat, I measure against Hollie’s.

TSS: You’ve grown from one hard-to-find strip mall location to multiple restaurants, stadiums, and now a food stall. What’s the biggest lesson from that expansion?

JG: It took me about 10 years to figure out that you should put a restaurant where people can actually see it. Those first three locations all had zero visibility, but they were affordable, and that’s what I could work with. Then we opened one in Thornton on an actual street where people drive by, and that first week was just insane — tremendously long lines for about two and a half months. I remember talking to our leaders afterward, going, what were we thinking? Why did it take us so long? So the Fort Collins location coming next is going to have the best visibility of all of them, and I’m really curious to see how that does.

TSS: Any parting words for G-Que fans as the book drops?

JG: I’m just very thankful for anyone who’s ever visited G-Que. We’ve got the best guests out there — people who tell other people about us. And we’ve got the best barbecue team on the planet, in my opinion. I’m just the lucky one who gets to be the face of it. If anybody reads this and comes out to Denver, hit me up. I’m in one of our restaurants every single day. I love meeting people, giving pit tours — and I’ll hook you up with some free ice cream.

–

G-Que Barbeque by Jason Ganahl is available April 7 wherever books are sold.

Sean Ludwig
Co-Founder, The Smoke Sheet

The Smoke & Ashe Barbecue Festival announced it has been canceled due to “scheduling and logistics conflicts.” The event, scheduled for April 24-25, was to feature two days of barbecue tasting and family fun in Asheboro.

The Kansas City barbecue community lost beloved pitmaster Arthur Lee Sr. to a hit-and-run crash while riding his scooter on March 21. The crash happened near Eastwood Trafficway and Martin Luther King Jr. Boulevard. Lee’s family is searching for justice and asking the community for help. Lee was well known in the barbecue community, working as a pitmaster at Gates Bar-B-Q for the past eight years after spending two decades at Arthur Bryant’s Barbeque.

Texas Monthly’s Daniel Vaughn recently wrote about drive-in BBQ joint Thirsty’s outside of Abilene, where you can get snacks, six-packs, and brisket-loaded fries—all from the comfort of your vehicle.

Rasheed Philips of Fireside News spoke with festival director Andy Eldridge about the impressive longevity of the Syndicate Smokedown & Music Festival, which will host its next edition on April 18. See more below.

Fireside News

What Makes a Legacy BBQ Festival: The 5-Year Rise of the Syndicate Smoke Down

There are barbecue events, and then there are events that feel like a statement…

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4 months ago · Fireside News

The Texas BBQ Substack page recently profiled acclaimed pitmaster Bill Dumas, better known as the Sausage Sensei. See more below.

Texas BBQ

Smoke Sessions: The Sausage Sensei Will See You Now

Texas barbecue has long been passed down to generations in pit rooms. Smoke Sessions captures the knowledge of the people carrying the culture forward—told in their own words…

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4 months ago

Smoked Easter Ham — How to BBQ Right

For this week’s Recipe of the Week, Malcom Reed of How to BBQ Right shows you how to make a double-smoked Easter ham on the pellet grill. This recipe features a sweet brown sugar and honey glaze, applied after an initial smoke. Malcom also demonstrates scoring techniques for optimal glaze penetration.

WATCH

The Best Barbecue in Texas — Michael Ligier

This video from Michael Ligier explores Texas barbecue from historic institutions to modern, Michelin-starred establishments. The journey highlights unique cooking techniques, cultural fusions, and unconventional menu items across the state.

LISTEN

The Economics of BBQ + Kitchen Culture: Fair Pay, Real Costs, and What’s Next — This Week In Barbecue

This episode of This Week In Barbecue covers the economics of eating out, including hidden costs, real margins, shrinkflation, and why rising prices are forcing restaurants to rethink “value.” From smaller fry portions to surging brisket costs driven by fuel and cattle prices, pitmaster Rasheed Philips talks about how menus are changing, including pivots toward proteins like pork or lamb just to stay afloat. The show also goes beyond the plate and into kitchen culture, calling out the old abusive hierarchies and making the case for integrity, accountability, and sustainable practices that protect both people and the craft.

LISTEN HERE

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G-Que Barbeque: A Mile Above the Rest―More Than 75 Proven Recipes for Breaking Barbeque Boundaries — Jason Ganahl

Jason Ganahl, Championship-winning pitmaster and owner of Denver-based G-Que Barbecue, shares his debut cookbook filled with endless knowledge, pit fundamentals, tips and tricks, and plenty of classic and elevated dishes you can master at home. Whether it’s the weekend, a holiday, or an everyday gathering, the G-Que Barbeque cookbook invites you to discover a mouthwatering array of Jason’s favorite recipes that showcase maximum flavor with relatively minimal effort.

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Memphis-style barbecue is one of the four major regional traditions in the United States (alongside Texas, Carolina, and Kansas City), and the city has more quality barbecue joints than you can count on two hands. Each May, the city also hosts the Memphis in May World Championship Barbecue Cooking Contest, drawing thousands of competitors and visitors from around the world.

Despite all this, the Memphis barbecue scene is often underappreciated by the general public. However, residents of Memphis will proudly proclaim that the best barbecue is found in their city. In fact, some of the best elements of barbecue from other areas are found in Memphis.

Situated along the Mississippi River, Memphis is a true crossroads, a fact that is reflected in the city’s barbecue. Yet, there are many distinctive barbecue items at Memphis restaurants — BBQ spaghetti, BBQ nachos, cornish hens, and ribs offered “dry or wet.” All of this combines to make Memphis singular.

One of the top spots for barbecue in Memphis is Charlie Vergos’ Rendezvous, a unique joint that has a long history. Rendezvous (otherwise known simply as The ‘Vous) is “hidden” down an old alleyway in downtown Memphis near the famous Peabody Hotel. Visitors descend steps to enter a massive 700+ seat eatery with a crazy amount of unique memorabilia on the walls. It feels like you’re dining in another era, and that’s the whole point.

Charlie Vergos is largely responsible for creating the dry rub that is so closely associated with Memphis-style barbecue. Vergos combined the herbs and spices of his Greek heritage with the Cajun flavors he discovered in New Orleans. The Rendezvous is best known for its pork ribs seasoned with Vergos’ signature dry rub cooked over charcoal. However, you should also order the lamb ribs, and the sausage and cheese platter. Be sure to peruse the photos on the walls showing the celebrities, musicians, and politicians who have visited through the years.

One of the most memorable spots in Memphis is Payne’s Bar-B-Que, located in an old gas station and so old-school it’s cool. The food is outrageously good, with the chopped pork sandwich and smoked sausage — both covered in a brightly colored mustard-based slaw — as the standout items. The staff is friendly, but they don’t try to go out of their way to get too chummy with customers. They just work to make the best possible food, including running their 50-year-old pit 24 hours a day.

The Bar-B-Q Shop is another Memphis barbecue joint with a lot of history. It was here that barbecue spaghetti was born, and while the sweet, smoky sauce and meat covering the noodles may seem like a strange combination at first, the dish is absolutely delicious. In addition to the barbecue spaghetti, order the ribs with sweet-and-tangy sauce or the chopped barbecue sandwich on Texas Toast.

Central Barbecue was founded by competition pitmasters Craig Blondis and Roger Sapp in 1982. You can find a large selection of items such as pulled pork, smoked bologna, turkey, chicken, and brisket smoked using hickory and pecan wood.

The original Corky’s Ribs and BBQ was founded by Don Pelts in East Memphis in 1984 and is now a chain. You can find pulled pork, brisket, chicken, and turkey on the menu, and you can even have their barbecue shipped by FedEx anywhere in the country.

Raymond and Desiree Robinson founded the famed Cozy Corner BBQ in 1977. Cozy Corner offers a number of Memphis classics, including ribs, BBQ bologna, BBQ spaghetti, and BBQ nachos, but the signature item they are most known for is smoked Cornish Hen.

Another notable joint, Germantown Commissary, was founded in 1981 by Walker Taylor in a historic building that once served as a country store. Try the BBQ nachos and banana pudding.

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What makes Memphis barbecue special isn’t just the food. It’s the culture surrounding it. Family-run joints that have operated for generations sit alongside newer spots pushing boundaries while respecting tradition. Whether you’re a dry-rub purist or a wet-rib convert, a trip through these restaurants will give you the full story, one smoky bite at a time.

Ryan Cooper and Sean Ludwig
Co-Founders, The Smoke Sheet

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The Smoke Sheet co-founder Ryan Cooper is also a colon cancer survivor, and like Terry, has made it his mission to spread awareness and push people to get screened early. Others in the barbecue community who have spoken out about their diagnosis include Doug Scheiding of Rogue Cookers, Alton Matthews of The Dawgfatha’s BBQ, and Rob Magee of KC’s Q39, who passed away in 2021 after a 5-year battle with colon cancer.

Together, they represent a growing number of voices in the BBQ world who want the community to know: this disease does not discriminate, and catching it early can save your life. After a terrifying diagnosis in 2022, one that nearly took his life, Terry sat down with us to share his story and his message.

Terry, take us back to the beginning. How did all of this start?

It started with some stomach pains on a quick trip to Nashville in late 2021. I didn’t take them too seriously at first. But when I got home, I went to see my doctor. He eventually diagnosed me with diverticulitis, which actually runs in my family, so I figured that was the explanation and moved on.

I’ll be honest with you — before any of this, I was not a picture of healthy living by any stretch. I was a heavy smoker. I drank too much. I came from operating bars [before Blood Bros], so that was just the environment. I didn’t exercise enough, and didn’t eat right. When you end up in a hospital bed, you have no other choice but to reflect on the choices you made. That’s really the point where I decided things needed to change.

Then, in early February 2022, things got much worse. The stomach pains came back hard, and I didn’t go to the bathroom for about two weeks. I didn’t even notice, honestly. My wife noticed. We tried everything at home first — even had a nurse come to put in IVs, tried an enema — but nothing worked. My wife finally said we need to get to the emergency room. There, a second CAT scan revealed what an earlier scan had missed: a blockage and a tumor. I was rushed into surgery. Apparently, I was going into septic shock on the table. It was a very close call.

What happened after the surgery?

They removed the tumor and a section of my colon. I had to wear a colostomy bag for about a year. Then came three months of chemotherapy, which is just as brutal as people say. But I was grateful to be alive.

Then in 2023, it came back — this time in my liver. My oncologist used a procedure called liver ablation, where they go in with a fine needle and essentially burn the lesions off with radio waves. No incision. And it worked. But then last May, it showed up again near the original site. Another three months of chemo, and this time the tumors shrank about 50 percent. My surgeon at MD Anderson felt confident he could remove them surgically. I got my latest scans back on January 28th of this year — negative. So that’s what we’re aiming for from here on out.

What do you want people in the BBQ community to know about diet and risk?

The year before my diagnosis, I was eating smoked meats pretty frequently. I was doing a kind of keto-carnivore thing, dropping weight, thinking I was getting healthier. Now I have them in moderation, like a treat. Same with processed foods, carbs, and sugar — I’ve cut back a lot. I’m not saying “never,” but I believe in balance. For folks out there, maybe just don’t have the beef rib, banana pudding, cornbread, mac and cheese, and the beers all in one sitting. You know what I mean.

What’s your message to someone who’s been brushing off some mild GI symptoms?

Nobody knows your body better than you. If something feels off, like stomach discomfort or changes when you go to the bathroom, pay attention to it. Tell someone. Don’t be stubborn like I was. And please, get screened early. This disease is showing up in people in their 20s and 30s. The general guideline is now 45, but if it runs in your family, if your diet hasn’t been great, if you drink a lot — get checked by 40. Don’t wait on what you think you know. Just make the time.

You’ve lost people to this, too. And this has touched a lot of people you know.

It really has. My father was diagnosed almost exactly a year after me, with essentially the same thing. He didn’t make it. I also have close friends going through it right now. It’s more common in this community than people realize, and that’s why we talk about it publicly. If even one person hears this and goes and gets checked, it’s worth it. My story could have ended very differently. Early detection saves lives. I’m proof of that.

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Thank you to Terry for sharing his story. Blood Bros BBQ is located in Bellaire, Texas. If you have a family history of colorectal cancer or any GI concerns, speak with your doctor about getting a colonoscopy — ideally at age 40. We also encourage you to donate to charities such as the Colorectal Cancer Alliance and the Colon Cancer Coalition.

Sean Ludwig
Co-Founder, The Smoke Sheet

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As winter begins to fade and spring arrives, many home cooks start craving meals that feel lighter, brighter, and a little healthier. After months of hearty comfort foods, spring cooking often shifts toward fresh ingredients, lean proteins, and simple cooking methods that highlight natural flavors.

Seafood fits perfectly into this seasonal transition. Fish and shellfish cook quickly, pair well with vegetables and herbs, and provide excellent nutrition without the heaviness of many red-meat dishes. In fact, most fish and shellfish offer high-quality protein along with vitamins, minerals, and heart-healthy omega-3 fats, making them a smart choice for balanced meals.

While some people explore these recipes during Lent when seafood becomes more common on the menu, the reality is that these dishes are perfect all spring long. These recipes are also useful if you’re trying to incorporate some healthy options alongside traditional barbecue.

Below are three simple seafood recipes that highlight how easy it can be to cook healthy, flavorful meals.

Cast Iron Salmon: A Simple Spring Dinner

Few meals capture the idea of simple spring cooking better than a perfectly seared salmon fillet. Cooking salmon in a cast-iron skillet creates a crisp exterior while keeping the fish tender and flaky on the inside.

Salmon is one of the healthiest seafood options available. A typical serving provides around 22–24 grams of protein along with beneficial omega-3 fatty acids that support heart health.

It’s perfect for spring because it cooks in minutes, requires only a few ingredients, and pairs well with seasonal vegetables, roasted asparagus, and a fresh green salad.

Mussels & Magic Seafood Pasta

Seafood pasta is a great example of a dish that feels indulgent but can actually be surprisingly balanced. Recipes like this typically combine shellfish such as mussels, shrimp, and scallops with garlic, tomatoes, olive oil, and herbs.

Shellfish are packed with nutrients, including omega-3 fatty acids, vitamin B12, zinc, and lean protein, while remaining relatively low in calories and fat. A typical serving of seafood pasta can also provide over 25 grams of protein.

It can work as a lighter meal because it ditches heavy cream sauces in favor of olive oil. Add in garlic, cherry tomatoes, spinach, and fresh herbs like basil.

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