Born to Grill ™
At BBQGuys, we love the time-honored tradition of making friends and sharing stories around a piping hot grill. But great storytellers know when to let others speak. We love showcasing rising #BornToGrill stars in the industry — and it’s why we’re interviewing these diverse faces in barbecue with meaningful chats meant to help these stars shine while sharing their stories. Whether they’re featured grill masters in our Master Grillabilities® lessons or just fun-loving chefs and foodies who caught our eye, we’re planting a beacon on our favorite friends in BBQ. Pull up a chair, grab a bite, and listen — and find yourself a new friend to follow.
Born to Grill ™ Stories
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Danielle "Diva Q" Bennett
"Let me tell it to you, as straight as I take my bourbon: I’ve been living the barbecue lifestyle for a long time now. Ever since the week I judged my first competition in 2006. And I’ll tell you, just like I tell everyone I talk to, “Life is too short for bad BBQ!®"
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Rasheed Philips
"From the world-traveling and my stint at the CDC to competing on Netflix’s American BBQ Showdown… It was never a question of how or why. I just do things. And I don’t let anyone outwork me."
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Chuck's Flavor Train with Chuck Matto
"Food should be a memory. You could convey your experiences and your lifetime moments. People should be able to relate to that and know when they take a bite of this, “Oh, this person’s trying to tell me something and I can hear it!”
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Cook at Home Mom with Laura Miner
"When I’m not kept busy working and raising three wonderful children, I’m creating approachable recipes focused on gluten-free, low carb/keto, paleo, vegetarian/pescatarian, and Whole30 diets."
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Chiles and Smoke With Brad Prose
"That’s what I bring to the table: infusing base ingredients with cultural tastes, drawing their passion to the surface, and making gorgeous, delicious dishes that absolutely crackle with personality. And at Chiles and Smoke, I’m gonna show you how to do it."
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Paris Frederick
"I like my barbecue more focused on the meat flavors, so I go drier and less sauce-based. Sometimes salt and pepper really is all you need! Especially for brisket, which really is the heart of BBQ for me."
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Chef Tony Matassa
"When it involves telling the story behind great ingredients and awesome flavors, well… I’m always going to be the first one there and the last one to leave."
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