Josh Hunt is the self-taught backyard chef behind @JoshHunt_Griddlin. He bought his first Blackstone in July of 2020, and the rest is history! He is passionate about cooking and loves the way food brings people together. He has found a great community of home chefs, chefs and foodies on social media who all have a love for making and eating great food, and sharing it with the world.

Instagram: @joshhunt_griddlin

John Bates is the chef and fire tender at InterStellar BBQ in Austin Texas. A lifelong cook and hospitality professional for 30 years, John founded InterStellar BBQ, The Noble Pig, and Noble Catering Company. John has spent his career providing meaningful food, great hospitality, and creating fun restaurant concepts. John’s food bucket list includes winning the Terlingua International Chili Championship and enjoying a beer at Oktoberfest. As a native Texan, John loves BBQ, craft beer, bourbon, hiking, camping and all things tacos.

Instagram: @interstellarbbq

www.theinterstellarbbq.com

Born, and raised Texan. Executive Chef of Bosque Ranch, former Sous Chef, Reata Restaurants, Alpine & Fort Worth. Spent time in the desert - Marfa, Texas cooking under Chef Seth Siegel-Gardner, learning how to cook on the live fire. Cooked for The Yellowstone Cowboy Camp S5, and the legendary 6666’s Cowboys. Focus is Chef driven, elevated Cowboy Cuisine with live fire techniques, and recipes inspired by The West.

Instagram: @lev1g

After his father-in-law gifted him a Big Green Egg in 2016, that got Wylie hooked on cooking meat. He scoured social media to glean any and all tips. Two years later he switched careers away from banking to work for a BBQ/grilling retailer, but the daily access to outdoor cooking only deepened his food passion. In 2021 he began his journey into offset smokers and set up shop in Winnsboro, TX with a food trailer. Now Wylie and his team operate a permanent location there. Wylie’s full time job is giving the gift of great BBQ to the town of Winnsboro, TX.

Instagram: @coyotesmokebbq

www.coyotesmokebbq.com

David was born in Romania. He was raised in Southern California. At the age of 18 he joined the Navy as a special programs sailor at an amphibious assault unit. After the Navy he worked as a civilian in Iraq and Qatar. Once he came home from Iraq he went to school to become a doctor of pharmacy. He has worked as a nuclear pharmacist and specialty pharmacist. He has studied whole hog bbq at Skylight Inn and Rodney Scott’s bbq. His cooking is influenced by his Romanian heritage, his travels, and his love for whole hog bbq.

Instagram: @daviddanbbq