Amy’s consulting company. Classes, smoke tours and private consulting.
Memphis Championship Barbecue
Our outpost in Las Vegas.
Mike is proud to be the barbecue guru and a partner in this fine New York City barbecue establishment.
Ole Hickory Pits
We think these are the best barbecue pits on the planet.
Big Apple Barbecue Block
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!
Royal Oak Charcoal
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.
The perfect pour with barbecue. This is outstanding sipping rye.
Executive chef, Hill Country and Hill Country Chicken, author, TV personality and grilling expert.
National Barbecue Association
The organization for barbecue professionals. Mike is past President and currently on the Board.
National Barbecue News
If you’re interested in barbecue, you should be reading this!
Memphis Barbecue Network
Sanctioning organization and judges’ training. You should belong!
Kansas City Barbeque Society
Sanctioning organization and judges’ training. Publisher of the Bullsheet.
James Beard Foundation
The premiere food organization for culinary professionals.
Southern Foodways Alliance
Preserving the food traditions of the South. Join!
Douglass School Art Place
Glassblowing artists who craft our unique cook-off trophies, in addition to other works of art.
Bear Tracks Chainsaw Carving
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.
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!