Our Pitmasters–A cut Above

Barbecue is a competitive world – but our Pitmasters have the winning recipe.

Some of our Pitmasters are third- (or even fourth) generation craftsmen, perfecting and building on techniques passed down from their fathers. Others are younger up and comers. But they all share a passion for making the best barbecue possible, and they’ve spent years learning their craft. They’ll stay up all night babying a brisket if that’s what it takes.

From their own restaurants to food trucks to catering, you’ll find our Pitmasters keeping the home fires burning using carefully selected oak or pecan wood. One of our Pitmasters even cooks over oak staves from vintage wine barrels for a unique flavor note. They have developed their own secrets for rubs and sauces (imagine an Ancho Coffee barbecue sauce). And when it comes to sides – others can step aside when our Pitmasters serve up unique twists like Green Chili Mac and Cheese, Apple Cilantro Slaw or Cornbread with smoked sea salt and maple butter. (Every restaurant has their own specialties and signature dishes, so you’ll have to try them all.)

You may have seen our Pitmasters taking the prize on shows like Food Network’s Chopped or featured on Diners, Drive Ins and Dives. You may have read their glowing reviews in The New York Times, Food and Wine, or Bon Appetit.  and they make regular appearances on respected “Best Of” lists. They’ve been nominated for -and won – coveted awards from the James Beard Foundation and received the Michelin Bib Gourmand Designation. But even though we have approximately 100 of the country’s finest Pitmasters on our roster, they all agree on one thing – the most important reward comes from sharing what they love with people who love the finest in barbecue.