What started as a passion for cooking over fire quickly turned into a full-blown mission for me. My journey into BBQ began the way many great stories do—backyard cooks for family and friends, experimenting with rubs, sauces, and different pits until I found the flavors that truly spoke to me. I wasn’t just cooking food—I was creating an experience. Over time, the spark grew into something bigger. I built Blazin Jett BBQ in Kokomo, Indiana, as more than just a name—it’s a reflection of my drive, my style, and my belief that great BBQ brings people together. Whether it’s firing up the Weber kettle with the vortex, running the Traeger, or lighting up the Su-V gun for that perfect sear, I love pushing boundaries and showing people there’s always a new level of flavor waiting to be unlocked. I’ve taken my brand from backyard cooks to competitions, social media, and collaborations with companies I respect. Along the way, I’ve been blessed to connect with other pitmasters, creators, and BBQ lovers who’ve inspired me to keep going. My Goals: • Continue to grow Blazin Jett BBQ into a respected name in competition and content creation. • Represent and collaborate with brands that share my same passion for quality, innovation, and community. • Build products—rubs, sauces, and gear—that deliver the same bold, authentic flavor I stand behind. • Inspire others to fire up their pits, try new things, and enjoy the journey as much as the results. For me, BBQ isn’t just food—it’s fire, family, and fuel for creating unforgettable moments. And I’m just getting star

LB’s BBQ was born in 2015, forged from a lifelong obsession with fire, flavor, and feeding people like family. But let’s be real — LB’s been cheffing it up since he was just four years old. This isn’t just a hobby. It’s in his DNA. Cooking isn’t what he does — it’s who he is.

There’s nothing LB loves more than seeing that first bite turn into a big-ass smile. That’s the fuel behind every flame.

These days, LB’s BBQ is blowing up social media, especially over on TikTok, where the smoke is always rolling and the heat never drops. From Wing Wednesdays to Weber Lives, LB throws down live, uncut, and unfiltered — unboxing grills, testing limits, and serving up pure fire.

Chris and Christina Dunyon of SinBin BBQ are a Utah-based husband-and-wife team who have spent the last 4 years chasing their passion for competition barbecue in SCA, the World Food Championships, BBQ Backyard, and KCBS. What started as a backyard hobby quickly grew into a shared adventure. In the SCA, Chris has earned Golden Tickets in steak and Christina in ancillaries, and together they’ve been honored to qualify and compete at the SCA World Championships. At the World Food Championships, Christina’s 2nd place finish in Taste of America and Rookie of the Year award opened the door to 2024 and 2025 appearances, with Chris proudly serving as her sous chef. Their journey began in backyard BBQ contests, where they worked hard and were humbled to win their way into the KCBS Master Series in just 1.5 years. Since then, they’ve traveled across Utah, Arizona, Nevada, Wyoming, Idaho, and Oregon, grateful to hear their names called at every KCBS contest this season, including earning 2 Reserved Grand Champions and 2 coveted 700 Club scores. Off the circuit, Chris works as a master electrician, Christina manages a school kitchen, and together they raise their blended family of 8 kids—always thankful for the chance to cook, compete, and share great BBQ with others.

Sarah Penrod is a former private chef to Texas’ biggest names, a recurring Food Network personality, and the one-time Texas Ambassador to the White House’s Chefs Move to Schools program—where she heroically tried (and sometimes failed) to convince kids to swap Cheetos for carrots. She’s the creator of Urban Cowgirl, one of the largest Texas recipe blogs in the world, a bestselling cookbook of the same name, and is usually found wandering the Yucatan studying barbecue and outdoor cooking beyond the limits of US traditions. These days, she’s found on Instagram dropping barbecue wisdom, weeknight recipes with main character energy, and plenty of laughs for home cooks who believe brisket counts as a love language.

Aly Romero is a private chef and cookbook author based in Southlake, TX, with over 25 years of culinary experience. She has showcased her skills in televised culinary competitions on Good Morning and the Food Network. As a private chef, Aly prepares gourmet meals for celebratory dinners, milestone birthdays, and small company events, including government officials and professional athletes. Passionate about outdoor cooking, Aly specializes in grilling, smoking, and griddling, bringing her unique culinary take to BBQ which includes flavors and ingredients that have been inspired by the places she's lived and traveled. Aly has been a brand ambassador for Traeger for years, promoting her philosophy that anything you can cook inside, you can cook outside. Her first book, "Gas Fire Heat", explores the diverse flavors and cultures from her travels, offering a fresh, culinary twist on BBQ that goes beyond the traditional.

Tuffy's BBQ team is celebrating their recent Grand Champion win from the Best Dam Barbecue Challenge, which earned them an invite to the Jack! We are so excited for this Utah Team!!

Evie and Eli are a dynamic duo with a deep love for food, adventure, and building unforgettable experiences. Based in Las Vegas, they’re both certified SCA judges, and passionate foodies.

Eli is a U.S. Marine Corps veteran, global traveler, and expert builder of custom off-road vehicles. In 2023, he introduced the Military Class to King of the Hammers—his own creation, inspired by converting a 2011 Armorworks Hyena Military Prototype into an Ultra4 race truck.

Evie is a top-tier Google Maps restaurant reviewer—ranked in the top 10 worldwide—a creator of unforgettable events, and the designer behind the off-road vehicle that took her and Eli to second place in their class at the 2022 Mint 400. Known for her unique blend of creativity and authenticity, she turns every experience into something truly special.

THE VENUE

In Spring 2024, they purchased a 5-acre property in Homewood Canyon just outside Death Valley National Park and opened Base Camp Death Valley as an event venue in March 2025. The centerpiece is the Desert Rose Manor, a 6,000 sq ft, four-story colonial home featuring stunning exterior wrought ironwork by the late Raymon Larose—a legendary West Coast blacksmith whose work graces the homes of Frank Sinatra and Barbra Walters, and properties owned by Paramount, Universal, Disney Studios, MGM Grand, as well as creations for Barry Manilow, Michael Jackson, The Osmond Family, and many more. While the Manor’s interior is currently undergoing a careful remodel, the exterior will be beautifully finished in time for the October 2025 event—offering a gorgeous backdrop. Guests at Base Camp Death Valley can enjoy one of Larose’s remarkable creations up close—the wedding arch made from wrought iron gates originally crafted for Barbra Walters’ house. Though these gates were damaged by a visitor before they could be shipped, Larose rebuilt a new set and later repaired the originals. The restored gates now serve as a striking and historic backdrop for the wedding ceremony area, offering attendees a unique glimpse into the artistry that enriches the property.

Don’t let the reputation of the Death Valley heat scare you away—Base Camp sits at a refreshing 3,000 feet in elevation, often 5–10 degrees cooler than Las Vegas, NV. October temperatures are ideal, and the night sky? Absolutely unreal. As a designated 100% DarkZone, Base Camp offers one of the clearest, darkest stargazing experiences on Earth.

THE EVENT

On October 11, 2025, they’ll host the inaugural Sizzlin at Sunset Steak Cookoff, a fully SCA-sanctioned event featuring Golden Ticket opportunities for Steak and Ancillaries—making it the final qualifying event before the SCA World Championships in Fort Worth March 2026. And because ticket winners can’t take home more than one Golden Ticket in a category, it’s a prime opportunity for novice competitors to snag a spot.

The legendary Ken Phillips, SCA Co-Founder, will serve as the SCA event rep.

Competitors can camp onsite(limited spaces available) or take advantage of discounted lodging in nearby Ridgecrest, CA (just 37 miles away).

Whether you're a seasoned competitor or a backyard cook ready to try your hand, the Sizzlin at Sunset Steak Cookoff is shaping up to be one of the most exciting, welcoming, and visually stunning events of the season.

A long time ago on a planet called earth in the same galaxy we live in, there was a boy who in his teens got a job at a bbq restaurant and fell in love with bbq. His name is Bryan Odom. This is my adventure. While i was 19 and managing the kitchen at a bbq restaurant i decided on the crazy idea to join the U.S. Marines. While traveling around I ate at a lit of bbq restaurants and wanted to define my pallet more in different flavors. All the way from west coast to east and southern coast. The thought is what if. What if we could meld them together. I sat down and was trying out how to design bbq blends to incorporate Kc and Texas (family from both states). Nc and Kc. How about all 3. I came up with the original and the hot n bothered. the hot n bothered isnt really all that spicy hot. it has a hint of vinegar powder and sirracha powder to it. I felt a great chicken and brisket run to show the texas roots was our Twisted Texas rub married to Kansas city. Thru the years i kept a journal and kept playing with more flavors. I backed away from comps and bbq for family time. About just over 4 years ago i stepped back into the world of bbq and competition. I brought out all our flavors i use on a daily basis, adding my addicted to the Q line of white noise (garlicy butter salt with a kick) and the savory pecan. In total i have 10 flavors with 5 more not released burning a hole in my journal. In the last 4 years we have acquired around 25+ bbq spice/seasoning awards for our seasonings includidng 1st in pork, 1st beef, 1st chicken, 2nd best rub on the planet, 3rd best rub on the planet. multiple 1st thru 10 in all meat and fish categories. It's been ups and downs, lots of competitions and lots of calls either me cooking or helping friends. It's been a ride and I continue to push for the next level. Just wait and see if I can get some plans I'm working on to happen, it will be huge!!