• Enter for a chance to win the Cowboy Tailgate Sweepstakes!

    Tailgating for a college football game is an American pastime that anyone can enjoy, and many schools claim to have the best gameday parties in the country. From the passionate fans, incredible food options and the time-honored traditions, college tailgating has taken a piece of the sports storytelling pie all to its own.

    With the 2017 college football season in full swing, we’re looking to showcase the most elaborate tailgate setups from across the country. We’re looking for fans to share their best grilling and tailgate experiences on gameday for a chance to win the ultimate tailgate experience from Cowboy Charcoal with the #CowboyTailgate sweepstakes! To be considered, follow the below steps between now and November 22, 2017.

    #CowboyTailgate Sweepstakes Official Rules

    Eligibility: The Cowboy Tailgate Sweepstakes is open only to legal residents of the 50 United States and the District of Columbia who are at least 18 years old at the time of entry, who have an Instagram and/or Facebook account, and a charcoal grill.

    Timing: The Sweepstakes will begin at 10:00 a.m. EST on September 22, 2017 and end at 10:00 a.m. EST on November 22, 2017. All entries must be received during the Sweepstakes Period.

    How to Enter:

    • Visit http://www.cowboycharcoal.com/
    • Follow @cowboycharcoal on Instagram and Like @cowboycharcoal on Facebook
    • Post a photo of your elaborate tailgate setups on gameday, using hashtag #CowboyTailgate and #CookinWithCowboy
    • The submission must be your original photo

    Selection of Winner:

    • One (1) winner will be selected each week by Cowboy Charcoal
      • Weekly winners will be selected on the dates listed below and will receive prize packages consisting of Cowboy® Products: Cowboy Lump Charcoal, Cowboy Wood Chips, Cowboy Brand BBQ Sauce, Team Gear
    • One (1) grand prize winner will be selected on November 22, 2017

    Grand Prize:

    • Two (2) tickets to college football team’s rivalry game during the 2018 College Football Season
    • Supply of Cowboy Products
    • Team Gear
    • Personalized Grilling Toolkit
    • Portable Tailgate Grill

    Approximate Draw Date of Weekly Winners:

    • Week 1: September 27, 2017
    • Week 2: October 4, 2017
    • Week 3: October 11, 2017
    • Week 4: October 18, 2017
    • Week 5: October 25, 2017
    • Week 6: November 1, 2017
    • Week 7: November 8, 2017
    • Week 8: November 15, 2017
    • GRAND PRIZE WINNER: November 22, 2017

    Winner Requirements: Potential Winners will be notified by direct message on Instagram or Facebook. Each Potential winner must then respond to the direct message within three (3) days. If potential winner does not respond within three (3) days, Cowboy may, in its discretion, choose another winner.

    Publicity: Acceptance of any Prize shall constitute and signify the winner’s agreement and consent that Cowboy Charcoal may use winner’s name, address (city, state), photo submission, and/or Prize information for contextual purposes worldwide, including the internet.


  • Women in BBQ: Competitor Recipe, Kim Perry

    Tasty Three-Step Teriyaki Smoked & Grilled Wings

    The Second Annual Cowboy® Charcoal Fire & Ice Women’s Championship Barbeque Series honoring women in barbecue is approaching! In honor of the competition, here is another recipe from female pit-master and competitor Kim Perry of Behind BBQ.

    The top 10 Fire & Ice teams will be traveling to Orange Beach, Ala., to compete at the 2017 World Food Championships! Check out the talented female pitmasters participating and follow our social channels for live updates during the competition!

    Tasty Three-Step Teriyaki Smoked & Grilled Wings

    •3 pounds large chicken wings
    •1/4 cup soy sauce
    •2 tablespoons cider vinegar
    •2 tablespoons brown sugar
    •1 tablespoon five spice powder
    •1/4 cup oil

    •In a plastic bag, combine all marinade ingredients
    •Add wings and toss to coat, allow wings to marinate overnight
    •In a large bowl, soak Cowboy® Natural Wood Chips in water for at least 30 minutes
    •Light enough Cowboy® Hardwood Lump Charcoal in charcoal chimney to fill half of the grill. Let burn for 10-15 minutes, then pour onto charcoal grate
    •Drain and discard marinade
    •Once grill is hot and coals have ashed over, drain water from wood chips and add them to hot coals
    •Place wings in an even layer in aluminum half pans and scatter 1/2 cup of salted butter or margarine over wings
    •Place pans over indirect heat directly on grill grate for one hour
    •Using tongs, place wings over direct heat to brown and crisp skin
    •Turn frequently to avoid burning
    •When skin is browned, toss all wings in a clean pan with your favorite Teriyaki sauce
    •Place wings back on grill over indirect heat to set glaze, being careful not to burn
    •Sprinkle with sesame seeds and serve!

  • National Tequila Day: Tequila Lime Flank Steaks

    Happy National Tequila Day! This year we’re combining our love for tequila and grilling to create this recipe for Tequila Lime Flank Steaks. Tequila adds a punch of flavor and spice to this tender, juicy and grilled flank steak. Fire up the grill and grab some tequila, it’s time to celebrate!

    How are you celebrating National Tequila Day? Share with us in the comments below!

    Cowboy’s Tequila Lime Flank Steaks

    Yields: 4-6 servings
    Cook: 15 minutes
    Prep: 2 hours

    • 2-pound flank steak
    • 5 cloves garlic, minced
    • 3/4 cup fresh lime juice, about 8 large limes
    • 1/2 cup silver tequila
    • 1/4 cup soy sauce
    • 1/2 cup cilantro, chopped
    • 1 jalapeño pepper, seeded and diced
    • 1 teaspoon cumin powder
    • 1 tablespoon ground black pepper

    • In a small mixing bowl, combine garlic, lime juice, tequila, soy sauce, cilantro, jalapeño, cumin, and black pepper
    • Place steak in a re-sealable bag and pour in marinade
    • Seal bag, and allow steak to marinate in the fridge for 2 hours
    • Remove bag from the refrigerator and allow marinated steaks to sit at room temperature for 30 minutes before grilling
    • Light Cowboy Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over grilling area and preheat grill for approximately 10 minutes
    • Once the coals have ashed over, remove steak from marinade and place over direct heat on the grill grate
    • Cover grill and allow steak to cook 5-6 minutes per side, flipping once while cooking
    • Remove from grill and cover loosely with foil and allowing to rest for 10 minutes
    • Slice into thin strips
    • Serve and enjoy!

  • Cowboy’s Annual Father’s Day Gift Guide

    Father’s Day is almost here and Cowboy Charcoal has just what you need if you’re still looking for the perfect gift! Treat dad to something he’ll be using for years to come with one of these essential grilling accessories and products.

    Grilling essentials are only as good as the meal that they’re prepared with! Do you have a Father’s Day recipe you’re planning to cook this year for the family? Share with us in the comments below!

    Personalized Leather BBQ Grilling Gloves

    Price: $29.95

    Keep dad’s hands, wrists and forearms safe this year with these heavy-duty leather grilling gloves. You can even personalize these gloves with dad’s name to show him that he’s the ultimate grill master!

    Cuisinart Deluxe Grill Set

    Price: $39.99

    This durable stainless steel grill set is a great addition for all of dad’s needs on the grill. The set includes a spatula, grill tongs, a basting brush, skewers, grill brushes and even a digital fork that reads desired temperatures as well as an alarm for when food meets the perfect temperature.

    Adjustable Nonstick Burger Press

    Price: $12.99

    No more needing to shape burger patties with your hands, this nonstick burger press allows you to create the perfect size and thickness of your burger patties every time. Whether you prefer stuffed or regular style burgers, this burger press is a must-have for the griller in your life!

    Handle-Mount LED Grill Light

    Price: $39.99

    Having the sun going down shouldn’t keep dad from grilling! No need to move the cooking to the kitchen when you have this handle-mount LED Grill Light illuminating the entire cooking area of the grill so that you can keep grilling long into the night.

    Cowboy Brand Barbecue Sauce Variety Pack

    Price: $15.00

    Don’t allow dad’s cooking to stay bland this year. Treat him to our collection of savory, sauce goodness! Add some flavor with the Cowboy Brand Barbecue Sauce Variety Pack! From sweet to tangy, this pack includes Range Style, Smokehouse and Prairie Fire.

    Nostalgia Full Size Kegorator

    Price: $379.98

    Looking to go above and beyond with the ultimate gift for dad? Treat dad to a cold beer with this full size kegorator! Summer is upon us and this gift is a great way to beat the heat while outside around the grill. With an adjustable thermometer, you’ll always know when the beer is cold and ready!

  • Grill Planning for Memorial Day Weekend

    In honor of Memorial Day, we’ve put together a list of tips to make sure you’re prepped and ready for the weekend. Whether you’re cooking for your family or you’ve got the whole neighborhood in your backyard, make sure to remember these helpful tips and tricks!

    What are you grilling for Memorial Day weekend? Share with us in the comments below!

    Cowboy’s Memorial Day Grilling Tips

    1. Choose the right cut

    Depending on the type of meat you’re grilling this Memorial Day weekend, you may want to use a certain cut. When grilling chicken, breasts are a great way to go for their lean and healthier cut. For beef, we recommend using a flank steak. Keep your Memorial Day stress free and flavorful with our recipe for Mesquite Grilled Skirt Steak and Chimichurri! (Hold for link to Derek Wolf’s skirt steak recipe once posted to The Roundup)

    2. Use wood chips

    Wood chips are a great way to add a delicate, smoky flavor to your grilled food. For a more prominent smoke flavor, soak wood chips in water for at least 30 minutes and add to hot coals. For a subtler flavor, add dry wood chips on top of the charcoal, but remember to keep a water spray-bottle close in case of flare ups.

    3. Oil the grill grates

    To prevent your meal from sticking to the grill, make sure to oil it beforehand! Food can still stick to the grill even if it’s been cleaned. Try taking a paper towel and soaking it in cooking oil to wipe down the grill grates.

    4. Divide the grill into sections

    Divide your grill into three separate sections to regulate temperature and ensure your meal is being cooked properly. Having a side with no charcoal gives you the option to move food if it begins getting too hot.

    5. Allow time to marinate

    One of the best ways to add flavor to your grilled food is simply to marinate it! Let your meat soak for at least a few hours before throwing it on the grill. Not only will it help tenderize the meat, but also gives an even juicier meal. Grill tip: large cuts of meat can marinate up to 24 hours before grilling!

    6. Stock up on charcoal

    Make sure you are ready to grill with plenty of Cowboy® Hardwood Lump Charcoal so you do not run out while grilling!

    7. Avoid poking your meat

    Prodding and poking meat while it’s grilling can cause juices and flavor to escape. We recommend flipping meat just once, half-way through cooking time.

    8. Know that patience is key

    To get that great tasting flavor you’re looking for, remember to be patient! Allow the grill to properly preheat for at least 10-15 minutes before cooking and if using a marinade, build in enough time for your meat to soak. Patience is a key ingredient for delicious tasting food! Remember, if you’re lookin’, you’re not cookin’!

    9. Let meat rest

    Once meat is removed from the grill, it does not mean that it is done cooking! Allow meat to rest several minutes in tin foil before cutting into it. This method will improve texture and tenderness as well as flavor!

    10. Have a safe and fun Memorial Day!

    Memorial Day is a time to remember all the brave men and women who gave their lives protecting our country. As Americans, we take the time to show our appreciation and gratitude by coming together with friends and family in honor of those who’ve served. Have a safe and fun holiday weekend with your loved ones!

  • Cinco de Mayo: Shrimp Tacos

    Happy Cinco de Mayo! Grab a margarita and celebrate with our Tangy Tequila Lime Shrimp Tacos! Seasoned with spice and marinated with tequila, these tacos are an excellent addition to your Cinco de Mayo festivities.

    Cowboy’s Tangy Tequila Lime Shrimp Tacos

    Yields: 4 servings
    Cook: 15 minutes
    Prep: 15 minutes

    • 1 pound medium shrimp, peeled and deveined
    • 4 ounces tequila
    • 2 limes, juiced
    • 1 tablespoon cilantro, minced
    • 1/2 teaspoon Kosher salt
    • 1/2 tablespoon chili powder
    • 1/2 cup cabbage, chopped
    • 1/4 cup green onions, chopped
    • 1/2 cup kale, chopped
    • 2 jalapeño peppers, seeded and minced
    • 1 medium tomato, chopped
    • 4 small flour tortillas
    • 1/2 cup sour cream

    • Mix the tequila, lime juice, cilantro, salt and chili powder in a large mixing bowl
    • Add shrimp to the marinade and mix well, allowing to marinate in the refrigerator for at least 10 minutes
    • Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    • Spread hot coals over grilling area and preheat grill for approximately 10 minutes
    • Thread shrimp onto skewers, piercing once near the tail and once near the head
    • Place shrimp skewers on grill over direct heat, and allow to cook for 2-3 minutes each side
    • Once shrimp have turned pink, remove from grill and remove skewers
    • Transfer shrimp to platter and set aside for later use
    • In a mixing bowl, combine cabbage, green onions and kale
    • To assemble tacos, place grilled shrimp, cabbage mixture, jalapeño and tomato on each tortilla and drizzle with sour cream
    • Serve and enjoy!

  • Spooky Halloween Sides

    Spicy Halloween Cheddar Fondue

    Even though Halloween is the perfect excuse to eat candy all day, it’s also nice to have a few recipes that don’t include chocolate or sugar. Whether it’s spicy, savory or just fun for the kids, we’ve got some spooky sides for you. Fire up the grill and try your hand at Cowboy’s Spooky Eyeball Tacos, Mummy Hot Dogs and Spicy Cheddar Fondue!

    Spooky Eyeball Tacos

    Yields: 6 servings
    Cook: 40 minutes
    Prep: 15 minutes

    •2 pounds flank steak
    •6 hard taco shells
    •1 cup salsa
    •1 cup sour cream
    •1 tomato, chopped
    •1 lettuce head, sliced
    •1- 8 ounce can black olives, sliced
    •1 cup shredded Mexican cheese

    •Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    •Spread hot coals over grilling area, and preheat grill for about 10 minutes
    •Place steak over direct heat on grill gate
    •Cover grill and allow steak to cook 5-6 minutes per side, flipping once while cooking
    •Cover loosely with foil and let rest for 10 minutes, and slice into thin strips
    •Fill each taco shell with sliced steak and top with salsa, sour cream, tomato and lettuce
    •Add two dollops of sour cream on the toppings
    •Top both dollops of sour cream with an olive on each as the “eyeballs”
    •Sprinkle shredded cheese on top
    •Enjoy this scary, delicious side followed by your candy treats!

    Mummy Hot Dogs

    Yields: 8 servings
    Cook: 15 minutes
    Prep: 15 minutes

    •1 package of pizza dough
    •8 hot dogs
    •1 container of yellow mustard
    •1 small package of poppy seeds

    •Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    •Spread hot coals over grilling area, and preheat grill for about 10 minutes
    •Using a knife, cut small slashes into each hot dog
    •Unroll dough and cut into four rectangles
    •Using a knife, cut each rectangle lengthwise into 8 pieces, making a total of 32 pieces of dough
    •Wrap 4 pieces of dough around each hot dog, starting on one end and leaving 1/2 inch uncovered for the “face”
    •Once coals have ashed over, place wrapped hot dogs on grill, perpendicular to the grill grate
    •Allow wrapped hot dogs to cook for 10 to 12 minutes, turning occasionally until golden brown
    •Remove the wrapped hot dogs from grill and let cool for 5 minutes
    •Squeeze two dots of mustard on the top of each hot dog where there is no dough
    •Place one poppy seed on top of each mustard dot for the “eyes”
    •Serve and enjoy!

    Spicy Halloween Cheddar Fondue

    Yields: 7 servings
    Cook: 20 minutes
    Prep: 15 minutes

    •4 spicy Italian sausages
    •1 12-ounce can dry cider or non-alcoholic beer
    •1 pound sharp cheddar cheese, grated
    •2 tablespoons cornstarch
    •5 tablespoons softened butter
    •3 teaspoons mustard
    •2 teaspoons Worcestershire sauce
    •1 pinch cayenne pepper
    •1 loaf rye bread

    •Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
    •Spread hot coals over grilling area, and preheat grill for about 10 minutes
    •Using a knife, cut small slashes into each sausage
    •Once coals have ashed over, place the sausages on grill, perpendicular to the grill gate
    •Cover grill and allow sausages to cook 3-4 minutes per side, turning occasionally until grill marks appear on all sides
    •Remove from grill and cover loosely with foil. Allow to rest for 8 minutes
    •Once cooled, slice sausages into small chunks
    •In a medium saucepan, heat the cider or beer to a simmer over medium-low heat
    •Add cheese to cider mixture
    •Cook and stir for 10-12 minutes or until creamy
    •Add butter, Worcestershire sauce and mustard to mixture
    •Stir for an additional 3-4 minutes, until smooth
    •Season with pinch of cayenne pepper
    •Place in table top fondue dish over medium-low heat, and keep at a low simmer
    •Slice the rye loaf of bread into small chunks
    •Place the sausage pieces and chopped bread near the fondue
    •Dip and enjoy!

  • Fall is the Best Season for Grilling: Here’s Why
    Fall is the Best Season for Grilling: Here’s Why
    Photo courtesy of Ken Coleman

    Autumn is just a few weeks away and we are excited to fire up the grill with a whole range of grillable recipes featuring a variety of fall flavors. But just because summer comes to a close, it doesn’t mean it’s time to put away the grill. From the cooler temperatures and colorful leaves, fall is the best season for grilling and here’s why:

    1. It’s football season! One of our favorite things about fall is tailgating. Grab your go-to gear and cheer on your favorite team with grilled foods everyone can enjoy. From wings to sliders, the tailgate treats are endless. Check out our recipe for Sweet & Spicy Chicken Nibblers and Potato Skins for some tailgate inspiration!
    2. Harvest season – From butternut squash to pumpkin, fall provides a host of seasonal vegetables to put over the flames. The colors are warm and rich, and the flavors are delectable. Simply roast on the grill until browned and tender.
    3. Crisp fall air – Although fall weather may be cooler, enjoy outdoor cooking with a cozy sweater, warm fire, and autumn spices. The smell of barbecue on a crisp fall afternoon pairs perfectly with the falling leaves.
    4. Fall flavors – Spice up your go-to rubs and marinades with autumn inspired flavors such as nutmeg, cinnamon and pumpkin spice. These spices are sure to be a hit this fall and will keep you grilling well into winter.
    5. Holidays – What better way to celebrate the holiday season than with some delicious grilled dishes. Whether it’s Halloween or Thanksgiving, free up the kitchen and fire up the grill for a unique spin on the traditional holiday meal. From sweet to smoky sides, these grilled items will be sure to impress your guest including our recipe for Grilled Green Beans with Shallots and Almonds.


    What do you love most about fall? Share with us in the comments below!



  • Women in Barbeque Series: Meet the Competitors, Part 3

    Over the last few weeks, we have been spotlighting the many talented female pit masters participating in the first annual Cowboy Charcoal Fire & Ice Women in Barbeque Series. Today, we’re introducing the final round of pit masters vying for a chance to compete at the World Food Championships in November and $15,000 in diamond prizes!

    Want to meet the other competitors? Visit Cowboy Charcoal Fire & Ice Women in Barbecue Series: Meet the Competitors Part 1 and Part 2.

    Lynn Jeffrey, Montana Bar-BQ

    Prescott, Arizona

    Women in BBQ: Cowboy Charcoal

    Lynn first learned to cook at the age of nine and joined the competition barbecue scene in 2007. Over the last nine years competing, Lynn and Montana Bar-BQ have earned many first place awards, including first place in pork shoulder, whole hogs, and even dessert.

    Inspired by her mom, Lynn grew up on a farm where her family raised their own beef, pork, milk and chickens. Lynn has incorporated many of her family recipes into her cooking, and has even taken home many top awards with her mother’s Strawberry Pie Dessert. When Lynn is not competing you can find her and her husband running Montana Bar-BQ in Prescott, Arizona.


    Jayna Todisco, Amazie Q

    Concord, New Hampshire

    Jayna Todisco 9 (1)

    After going on a blind date at a BBQ Festival, Jayna experienced her first taste of real barbecue which quickly led to her desire to become a judge. A few years later, Jayna got the confidence to compete and has since won 13 Grand Championships, 10 top ten overall finishes and over 100 top ten category awards.

    This will be Jayna’s sixth year competing, and when it comes to her love of cooking she is inspired by her grandmother. When she’s not competing, you can find Jayna catering private events for friends with Amazie Q.


    Maxine Montano, Mad Max’s BBQ

    Hillsboro, Oregon

    Maxine has been grilling since 1997, and what started as a way to make delicious ribs evolved over the years into a passion project. Maxine first started competing after attending the annual Pork and Brew BBQ Festival in New Mexico and has since won several awards as the head pit master for Mad Max’s BBQ.

    Throughout the years, Maxine has self-taught herself, and even creates her own rubs and barbecue sauces.


    Diane Mee, Lake House BBQ

    Everett, Washington

    Diane Mee (1)

    After watching BBQ Pitmasters, Diane decided to enter the world of competition barbecue. This will be Diane’s fifth year competing, and since she began participating in competitive grilling Diane and the Lake House BBQ team have earned multiple Grand Champion and Reserve Grand Champion awards as well as four National contests including Sam’s Club Final and the American Royal Invitation. Diane believes that competitive barbecuing challenges her personally and has honed her barbecue craft through trial and error.


    Tina Cannon, The Pit Grew GA

    Newnan, Georgia

    Following a suggestion that she should compete in an upcoming barbecue contest, Tina decided to enter her first competition at Lake Martin and won. Shortly after, the “BBQ Gal” was born and she began competing in the backyard division in 2009.

    In 2012 Tina moved up to the pro division and since then has a long list of awards to show for it including being the first woman to win the regional Sam’s Club National BBQ event, Georgia BBQ Championship, as well as the Grand Champion Dillard in the 19 years it has taken place.


  • Women in Barbeque Series: Meet the Competitors, Part 2

    Last month, we highlighted the first round of competitors participating in the Cowboy Charcoal Fire & Ice Women in Barbeque Series. We’re introducing a few more of the talented female pitmasters competing for $15,000 in diamond prizes and a chance to compete at the World Food Championships in November!

    Did you miss last month’s competitor spotlight? Visit Cowboy Charcoal Fire & Ice Women in Barbeque Series: Meet the Competitors

    Check back in a few weeks as we spotlight the final round of female pitmasters that are competing in the first annual Fire & Ice series!

    Betsy Masters, Squeal of Approval

    Kansas City, Missouri

    Women in BBQ

    After observing many barbecue competitions, Betsy and her sister thought they’d give competition barbecue a shot and began competing in 2003. Now as the head pitmaster for Squeal of Approval, this all female barbecue team will be entering their 14th season and have a long list of awards to show for it including Grand Champion: All Start BBQ Showdown and Grand Champions: Bellevue, NE and Laurie, MO.

    Throughout the years, Betsy has had many mentors who have helped inspire her craft but what she loves most about competition barbecue is the people, and the sport.

    Kelli Wilson, Lone Star Lip Smackin BBQ

    Lubbock, Texas

    Women in BBQ

    Inspired by watching and learning from her father, Kelli grew up with a passion for cooking anything and everything. Kelli first joined KCBS in 2014, and has since placed top 10 in every category. In addition to her competitive spirit, Kelli loves the opportunity to learn and improve as a cook from competitive barbecue.

    Shannon Turner, Muttley Crew BBQ

    Apex, North Carolina

    Women in BBQ

    After helping out a friend at a barbecue competition, Shannon and her husband were instantly hooked and decided to form their own team. Only in her third year competing, Shannon and Muttley Crew BBQ have earned multiple top 10 overall calls, including eight top chicken, 12 top rib, nine top pork and 16 top briskets calls.

    In addition to the wonderful people they have met, competition barbecue has provided Shannon and her husband a hobby that they both enjoy, enabling them to spend time together. They continue to strive to reach their goal of winning competitions, and love the excitement of hearing their name called.

    Kimberly Purdy, Lost Weekend Grill

    Arvada, Colorado

    Women in BBQ

    Following a few classes with Ryan Grob from Backdraft BBQ, and Kevin Feit from Swinestone Cowboys, Kimberly entered the world of competition barbecue in Lamar Colorado in May 2014. After her husband decided he didn’t want to compete anymore, Kimberly decided to take the reins and start her own team as the head pitmaster for Lost Weekend Grill.

    This will be Kimberly’s third year competing, and when it comes to competition barbecue she has two rules, “do the best with the situations handed to you and HAVE FUN!” When Kimberly is not competing, you can find her and her husband running D&K Jewelers in Wheat Ridge, Colorado.

    Saffron Hodgson, Bush Kitchen

    Redmond, Washington

    Women in BBQ

    Originally from Australia, Saffron had never tried American BBQ until visiting the Washington State Fair in 2009. Shortly after, Saffron bought a charcoal grill and was instantly hooked on grilling.

    When it comes to competition barbecue, Saffron attends events based on which parts of America she wants to explore next. This will be her sixth season competing, and over the years she has learned from some amazing mentors and teams including Bird Dog BBQ, Ellas’s BBQ and Dances with Smoke. Currently, Saffron is working on a web page that focuses on outdoor cooking techniques, visit www.bushcooking.com to learn more!

    Amanda Reed, Coastal Smoke

    Wilmington, North Carolina

    Women in BBQ

    Inspired by an episode of BBQ Pitmasters and friends, Amanda and her husband decided to buy a Weber Smokey Mountain Grill after finding it on sale. Shortly after, the two began teaching themselves the art of grilling and entered their first KCBS competition in 2014.

    Although Amanda says they did “horrible”, her and her husband were motivated to practice and compete. Both naturally competitive, Amanda signed up for a KCBS certified judging course to learn the tricks and the trade of the barbecue world. Since then, competition barbecue has become a passion for both Amanda and her husband, and one day they hope to launch their own barbecue sauces.