From Culinary School to the Competition Circuit

After high school, I did what any rational barbecue-obsessed kid would do: I enrolled in culinary school and specialized in barbecue techniques. While my classmates were perfecting their béchamel, I was out back experimenting with post oak and pecan blends. Some of my instructors thought I was crazy. Turns out, crazy pays off.

Today, I work as a Pit Master at a local barbecue restaurant here in KC, and I compete in barbecue competitions whenever I get the chance. There’s nothing quite like the pressure of a timed cook-off to keep your skills sharp. I’ve won some, I’ve lost some, and I’ve learned something from every single one.

Why I Started BBQ Chicken

For years, friends and family kept telling me the same thing: “Gus, you need to write this stuff down.” Every time I’d share a tip at a cookout or tweak a recipe that blew everybody’s mind, someone would say, “You should start a blog.” So eventually, I did.

bbqchicken.net is where I pour everything I’ve learned—from culinary school, from decades of competition, from late nights tending a smoker, from every beautiful mistake and happy accident along the way. This blog is my way of standing next to you at the grill and walking you through it, just like my granddad did for me.

Our Mission

Our mission is straightforward: to help everyday home cooks make incredible barbecue and grilled food with confidence, no matter their experience level or equipment.

I’ve seen too many people get intimidated by barbecue. They think you need a $3,000 smoker, a pitmaster’s pedigree, and some secret recipe passed down through seven generations. Here’s the truth: you need a heat source, some good meat, the right seasoning, a little patience, and someone to show you the way. That’s what we’re here for.

No gatekeeping. No unnecessary jargon. No recipes that require 47 ingredients you’ve never heard of. Just honest, tested, real-world barbecue wisdom that works in an actual backyard with actual equipment. If you can light a fire, I can teach you the rest.

What You’ll Find on BBQ Chicken

We cover the full spectrum of outdoor cooking, and we’re always adding new content. Here’s a look at what’s on the menu:

Why We Love BBQ & Grilling

Here’s the thing about barbecue — it’s never just about the food. Sure, a perfectly smoked rack of ribs is a beautiful thing. But what I really love is everything that comes with it.

It’s that early morning when you light the smoker and the whole neighborhood is still quiet. It’s the sound of fat sizzling on hot grates. It’s the way a cookout brings people together — family, friends, neighbors, even that guy from three houses down who suddenly becomes your best buddy when the pulled pork comes off the grill.

Barbecue is one of America’s great traditions, and every region does it differently. The vinegar-based tang of Eastern North Carolina. The thick, sweet tomato sauces of my hometown, Kansas City. Central Texas post oak brisket that speaks for itself. The mustard-based magic of South Carolina. I’ve traveled across the country chasing these flavors, and I love every single one of them.

Cooking over fire is primal. It’s meditative. It connects you to something bigger. And I’m here to help you fall in love with it the way I did, standing next to my granddad’s smoker all those years ago.

Our Content Values

Your time and your meat are too valuable to waste on bad advice. Here’s what I promise every time you visit this site:

Quality Recipes, Tested and Proven

Every single recipe on bbqchicken.net has been cooked, tasted, tweaked, and cooked again before it ever makes it to the site. I don’t publish a recipe unless I’d proudly serve it at my own table. You’ll always get exact temperatures, clear timing, and honest instructions so you can nail it on your first try.

Tried-and-Tested Tips from Real Experience

My tips aren’t pulled from a textbook. They come from 20-plus years of standing over hot coals, making mistakes, learning from them, and doing it all over again the next weekend. When I say something works, it’s because I’ve done it myself — many, many times. If it didn’t work, I’ll tell you that, too.

[Honest Recommendations

When I review a product or recommend a piece of equipment, I tell it like it is. If something isn’t worth your money, I’ll say so. If a $30 thermometer outperforms a $150 one, you’ll hear about it. My readers trust me because I’m not here to sell you something you don’t need — I’m here to help you make great food.

Our Goal: Helping You Master the Grill

Whether you’re trying to get the perfect sear on a ribeye, figure out how long to smoke a pork shoulder at 225°F, or just learn how to keep your charcoal at a steady temperature for six hours, I’ve got your back.

Our content is designed to meet you where you are. Maybe you’re planning your very first cookout this weekend. Maybe you’re on your five-hundredth. Either way, you’ll find something here that makes your next cook better than the last.

I break things down into clear, manageable steps. I explain why techniques work, not just how. And I encourage you to experiment, make it your own, and have fun with it — because at the end of the day, the best barbecue is the barbecue you enjoy making and eating.

A Note on Product Recommendations & Affiliate Links

From time to time, I recommend specific products — grills, smokers, thermometers, rubs, sauces, and accessories — that I genuinely believe will make your cooking better. Some of the links on this site are affiliate links, which means I may earn a small commission if you make a purchase through them.

Here’s what matters: this comes at absolutely no extra cost to you. The price you pay is the same whether you use my link or not. These small commissions help me keep the lights on, cover the cost of running this site, and continue creating free content for this community.

I want to be completely transparent with you: my recommendations are always based on my honest opinion and real-world testing. I only recommend products I’ve personally used, that I trust, and that I would buy with my own money. Your trust means more to me than any commission ever could, and I will never compromise that.

Come On In — The Grill Is Hot

I’m so glad you’re here. Whether you landed on this page looking for the perfect smoked chicken recipe, a new dry rub to try this weekend, or just some inspiration for your next cookout, I hope you’ll stick around and explore.

Browse our recipe collection for your next cook. Dig into our grilling guides to sharpen your technique. Check out our equipment reviews before your next purchase. And don’t be shy about bookmarking your favorites — that’s what they’re there for.

New content goes up regularly, so there’s always something fresh to fire up your next weekend. Grab your tongs, light that grill, and let’s make something incredible together.

Get in Touch

Got a question? A recipe request? A barbecue debate you need settled? Or maybe you just want to tell me about the best rack of ribs you’ve ever made. Whatever it is, I’d love to hear from you.

Drop me a line at: bbqchicken@bbqchicken.net

I read every single message that comes in, and I do my best to respond as quickly as I can. This community means the world to me, and hearing from you all is one of my favorite parts of running this site.

You can also reach out through our Contact page on the website. Whether it’s a quick question or a long story about your latest cook, my inbox is always open.

Thanks for being part of the bbqchicken.net family.

Now go fire up that grill — you’ve got this.

Happy Grilling!

Gus “Grill Master” Johnson

Founder & Pit Master, bbqchicken.net