Have you ever wondered what it is like to go to a cooking world championship competition??

Join us to recap the SCA World Championships with Brennan Nielson, Johnny Cobia, Miriam Benson, Scott Nardi, and Steve Conaway!

Andy Allen and Keith Henson have been cooking together since 2010, back when they were competing under the name Rooftop BBQ. What started as a shared passion turned into years on the road—chasing contests, learning from other pitmasters, and putting in long nights behind the smoker. Over the last 15+ years, they've cooked some of the biggest stages in BBQ, including the American Royal and the Jack Daniel's World Championship Invitational Barbecue, along with competitions all across the country. Along the way, they've also served BBQ to crowds at events like the Reno Rib Festival and Stagecoach Festival, and even helped bring authentic American barbecue overseas as part of the development of The Ranch Smokehouse. But most of what they've learned didn't come from trophies—it came from the miles in between. Early mornings lighting pits, late nights dialing in flavors, and countless conversations with pitmasters who live and breathe the craft. Every cook, every mistake, every win added something to the way they think about BBQ. Rambler BBQ is a reflection of that journey. The sauces and rubs aren't just recipes—they're built from years of experience on the road, shaped by different regions, styles, and the people who shared their knowledge along the way. It's everything they've picked up over 15 years of chasing great barbecue, now put into a bottle.

I'm a wife, mom of 3, professional recipe developer, and crazy BBQ lady. I probably have more grills than you have pairs of shoes (last count was over 20). My love language is food and BBQ is my most favorite medium! There is nothing better than setting down a platter of lovingly smoked meats to serve friends and family. If you feel the same way (even if you're brand new to the BBQ world), then you're in the right place. When I sit down to create a new recipe for my site, I think back on Susie in 2005 when she first lit a fire and threw some meat on the grill hoping it would come off edible. I believe making delicious food on the grill should be accessible to everyone, and that's where Hey Grill Hey comes in. We're a site for the "everygriller." I'm here to help you make better BBQ so you can feed the people you love and become a backyard BBQ hero. It's taken a lot of time, patience, and mistakes (sooo many mistakes), but I've come a long way from those early days of figuring out how to grill. Over the past decade, my name and business has grown to be synonymous with good BBQ. I've appeared on Food Network in a handful of shows, taught BBQ classes to thousands, judged competition BBQ, and achieved two separate Guinness World Records. Hey Grill Hey is now a full-time family business, with my husband and I working hard with our awesome staff to grow the company to include a full line of rubs, sauces, and grilling gadgets. Our website sees over 2 million views each month, and we even have an app and a private membership club to help everyone become a backyard BBQ hero.

We will be discussing the news of the SCA running test competition where you bring your own steak.

Where fire meets flavor! We catch up with our favorite barbecue and bourbon connoisseurs! They'll share stories from their recent competitions, cookoffs, and fundraisers.

After climbing the corporate ladder in his family's South Florida car business, Dave Williamson decided he liked making his customers smile, but LOVED making them laugh. Since then, he has excelled in almost every domestic Comedy Festival, making the finals or "Best of The Fest" in the World Series of Comedy, Boston Comedy Festival, San Francisco Comedy Competition, Big Sky Comedy Festival, the SLO Comedy Festival, and several others. Shortly after being named "Best Comedian in Miami" by the Miami New Times, Dave packed up his family in a 25 foot travel trailer. They traveled with him while he performed all over North America, eventually settling in Los Angeles after 18 months of touring. This trip was documented in a series of shorts by Nickelodeon. Dave tours heavily headlining his own shows. As a support act for Bert Kreischer, he has gotten to perform at the historic Greek Theater, The Grand Ol' Opry, and Red Rocks. His second album, "Trying My Hardest" was just released by Stand Up! Records and reached #1 in the iTunes Charts for Comedy. Dave will remind you of that one Dad who holds court over a hot grill with a cold beer every Football Sunday. He is obsessed with BBQ, and hosts his own podcast called "Meat Dave". He also co-hosts a comedy podcast with fellow waterman, comedian, and friend Forrest Shaw.

Weez's Groovin' BBQ is a the brainchild of Brian Calhoun Backyard Competition master pit master. He is a caterer and competition BBQ guy who is known for his delicious smoked meats, including brisket, pulled pork, and ribs. They also offer a variety of sides, such as mac and cheese, coleslaw, and potato salad. Weez's Groovin' BBQ has been featured in a number of publications, including Chicago Magazine and Eater Chicago. They have also been awarded several accolades, including "Best Barbecue in Chicago" by Chicago Magazine and "Best Ribs in Chicago" by Eater Chicago. Weez's Groovin' BBQ isn't your average barbecue brand. It's a place where good times and feel-good flavors come together in perfect harmony. Founded by Brian "Weez" Calhoun infuses his product line with a fun, musical vibe. High-Quality BBQ, is Weez's focus bringing delicious, expertly smoked meats and all the fixings with twists of flavor. The fun and upbeat attitude is all about creating a positive and enjoyable experience. Fire up the grill, throw on some classic tunes, and smoke up a rack of Weez's Groovin' Baby Back Ribs. Sounds like a groovin' good time!

7 SINS BBQ is a BBQ Catering Company & Award Winning BBQ Competition Team that competes in the KCBS / CBBQA circuits as well as a producer of Award Winning BBQ Rubs & Sauces in the United States and Australia.

This is starting our 18th year into the cooking journey. We are based out of Sidney in Western Nebraska. I have cooked all my life and it became more of an obsession than a passion. I love to challenge myself and to learn new things. Before jumping into cooking full time I taught at the college level for 10 years and used my students to testing new ideas. Jimmy L's has a team of 13 dedicated individuals that makes magic happen across the board. We run 4 food trailers across 5 states around 60+ events during the summer months, ranging from big to small. Sturgis motor cycle rally to our local county fair, we also have a large catering operation that we run year round. We run a seasonal restaurant in the winter on Friday nights as well. We turn 10's of thousands of pounds of meat out a year, we only cook certified beef mostly from Greater Omaha and we are very well known for our brisket. We use the Herefords and the majority of those are from Nebraska so we know we are for sure cooking American beef. That allows us to bring the best product to the consumer. Our team drives Jimmy L's success, they are an amazing group of individuals that have dedicated themselves to making our company as efficient and successful as possible. We operate with a very easygoing, intense, and fun loving attitude as you probably can see from our social media accounts. I do not believe in self proclaiming that we have the best brisket or bbq, I prefer to let the Jimmy L's customers speak on our behalf and they do. We make everything from scratch and only use top quality ingredients. One of my pet peeves is people who say they are selling prime rib but serve you a choice piece of meat. Prime rib comes from a prime grade piece of meat other than that it's just a rib roast. I feel that in the BBQ world shortcuts such as this are starting to become the norm.

I'm Raymond Patterson. I've been competing in Steak Cookoff Association events since 2019. What started as a love for cooking quickly turned into a passion for traveling, meeting great people, and building lifelong friendships through the BBQ community. What I enjoy most about competing is the people. The camaraderie, the shared knowledge, and being able to help others improve their cooks is what really keeps me coming back. I genuinely enjoy helping people, whether it's on the competition trail or through teaching. I also teach a steak cooking class on BBQChamps.com, where I help cooks at all levels sharpen their skills and gain confidence on the grill.