Friends from all over will be celebrating the whole hog tradition and so much more,
all while fundraising for a great cause!
Get ready to taste the different styles the Southeast has to offer.
Each Pitmaster will be serving up a tasting for you to enjoy.
A deep rooted passion for fine food and the outdoors motivated husband and wife duo Matthew and Jessica Register to start Southern Smoke BBQ of NC, which boasts two barbeque sauces that quickly became a hot commodity in Eastern NC. see more
Named one of Food & Wine Magazine’s 2019 Best New Chefs (the first Pitmaster to ever receive the title), also receiving a 2019 James Beard Foundation semifinalist nomination for Best Chef Southeast... see more
Growing up in Florence, South Carolina, where mom and pop 'cue joints reigned supreme, Elliott gained a deep appreciation of the art of smoke. His roots for Southern food and culture run deep as he spent his younger years playing with pigs and chickens on his grandparents' family farm.
Since 2016, City Limits Barbeque has been a family-owned restaurant based in West Columbia, South Carolina. Our dedication to maintaining authenticity in our barbeque is evident in the all-wood burning pits we use for our Texas BBQ (offset style) and our Carolina BBQ (directly over coals). We pride ourselves on making as much as we can from scratch. see more
Brandon Shepard of Shepard Craft Barbecue NC is committed to sharing the craft and knowledge of BBQ traditions from all over the world. see more
Perfecting brisket became an obsession for Cooke after picking up a copy of the acclaimed Franklin Barbecue cookbook. Believing his 'cue was more than just backyard-worthy, he put his skills to the test by offering barbecue plates on Facebook. Incredibly, that single social media post drummed up 40 orders, confirming not only the quality of his smoking but also the demand. see more
Farmer Tank of Holy City Hogs travels the country sharing his passion for heritage breed hogs and whole hog BBQ. What started as a family tradition for Tank with his Father and brother building their own smoker 20 years ago to compete in the Big Pig Jig has blossomed into a true farmer to table BBQ experience. Specializing in the art of cooking lard breed hogs it’s a unique and unforgettably different approach to a BBQ!!
“Growing up, I always had a thing for fire. Any time we had family get-togethers they’d be cooking whole hogs, or barbecuing pigs, doing oyster roasts. It was very intriguing to me to see these older guys, my uncles and grandfather, doing stuff like that by an open fire,” Wood says. “I saw how it brought everyone together. Even as a kid I remember thinking, that’s so damn cool, man.”
At Black Powder Smokehouse we honor those who came before and the community that surrounds us. In this 4k, 5G, overnight society we pride ourselves on cooking "low-n-slow". We take the time to cook from scratch, say hello when you stop in, and say thank you when you leave.
Lewis Donald flipped an old service station in the heart of the Belmont Community into a no-frills, go-tell-yo-mama, smoke shack; the location and food echoes memories of distant backcountry roadside barbecue joints that made this state famous. see more
For North Carolina natives Garren “Jon G” and Kelly Kirkman, barbecue is a labor of love. What began with experimentation among friends and family, evolved into a successful and recognized food truck. As always, there were bigger ideas ahead. see more
Ken and his wife Jessica, both classically trained chefs, traveled across the U.S., along with their three children, Ali, Maya and Obi, to witness the masters at work firsthand.
County Smoak draws inspiration from each of the great barbeque regions and those experiences, while incorporating Virginia-sourced products as often as possible.
Pitmaster and Owner who inspires individuals to believe that anything is possible regardless of where the journey begins. Never be afraid to think outside of the box and strive to be great in all that you do. Be the head and not the tail. Be a leader and not a follower. Be larger than life. Be Epic.
Chef Edmar Simoes, executive chef at Resident Culture Brewing Co., grew up on a farm in Brazil cooking with his mother and family. His barbecue pedigree includes head pitmaster at the beloved (and departed) Sauceman’s, and Noble Smoke. Now at Resident Culture, he marries his Brazilian background to Carolina barbecue, emphasizing the community, culture, and gathering around the open fire.