Third-generation pitmaster Kent Black, left, of Black’s Barbecue in Austin and Lockhart, Texas, and manager Steve Garza offer delicacies from the brand founded in 1932.
Ron Ruggless
Joey Saladino, owner of Joe’s Barbeque Co. in Alvin, Texas, with his elevated pit
Ron Ruggless
Chefs Tony Biggs and Ashley Breneman of Certified Angus Beef LLC create two paellas in 56-inch pans that served 300 people each.
Ron Ruggless
Serving burnt ends and sausage are, from left, Anthony DiBernardo of Swig & Swine in West Ashley and Summerville, S.C., with Jonathan Kish, CEO of Queen Street Hospitality Group, which also owns 82Queen and Low Country Bistro.
Ron Ruggless
From Fort Worth, Texas, Kourtney Riscky and Joe Riscky of Joe Riscky’s Barbeque, a family business that has served ribs and sandwiches for more than 75 years, prepare beef for more than 600 conference attendees.
Ron Ruggless
Preparing cups of Lewis Barbecue’s signature sauce are, from left, chef Philip Powers and owner John Lewis of Charleston, S.C.
Ron Ruggless
Chef Ashley Breneman of Wooster, Ohio, shows off the beef sausage addition at one of the two 56-inch diameter paella pans.
