We get by with a little help from our friends:
Amy’s consulting company. Classes, smoke tours and private consulting.
Our outpost in Las Vegas.
Mike is proud to be the barbecue guru and a partner in this fine New York City barbecue establishment.
We think these are the best barbecue pits on the planet.
Mike is a founding pitmaster. Proud to help celebrate the best of regional American barbecue in New York City the second weekend of every June!
Pure lump charcoal – perfect for firing up the pit in our restaurants and at home.
We think their ribs are the finest!
Premium Black Angus beef. We use their brisket in our restaurants and at our events.
High-quality products such as Frank’s RedHot, French’s mustard, and Cattlemen’s sauces for restaurant and home use.
Grilling and Southern food expert, author, television personality.
Glassblowing artists who craft our unique cook-off trophies, in addition to other works of art.
Makers of the fabulous wood carved pigs you see at all of our locations. They also carve the Grand Champion trophies for our cook-off.
If you’re interested in barbecue, you should be reading this!
Sanctioning organization and judges’ training. You should belong!
Sanctioning organization and judges’ training. Publisher of the Bullsheet.
The premiere food organization for culinary professionals.
Preserving the food traditions of the South. Join!
The perfect pour with barbecue. This is outstanding sipping rye.
The organization for barbecue professionals. Mike is past President and currently on the Board.
Thousands of pounds of Magic Dust ® per year is blended at Townsend Spice in Oxford, Arkansas. Top-quality spices and super nice people. Give them a call if you’d like to make up some dry rub of your own!