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!!

Andy Allen is a seasoned competition pitmaster, instructor, and restaurant consultant with a deep passion for barbecue. He serves as a cooking consultant, ambassador, and instructor for Green Mountain Grills, helping others elevate their outdoor cooking skills. Over the years, Andy has been fortunate to earn 14 Grand Championships, 8 Reserve Grands, and perfect scores (180s) in all four KCBS categories. He’s a four-time participant at the prestigious Jack Daniel’s Invitational, with top finishes including 2nd in pork and 4th in ribs, and has received multiple top-10 calls at the American Royal, including a 180 in brisket and 2nd in ribs. Andy was also honored to be part of the California Team of the Year in both ribs and brisket.

I am Freddy, founder of Tri-City Pitmasters from Southern California. I am currently employed by Firebull Charcoal and Primetime Spices. In the past, I worked for FOGO Charcoal, Prime 6 Charcoal, and Papas Grilling Products. I also used to host and compete in SCA Events. Additionally, my girlfriend and I have founded the California Tri Tip Association. We have started hosting competitions, but have run into a few speed bumps.

Join us with Rooster and Graybeard: where fire meets flavor, to salute the troops and talk about Texas made Charles Goodnight Texas Whiskey Bourbon. 

We welcome Rusty Monson back to the show for an update on Salt City Barbecue. For 2025 he has won the Best In State vote for Best Barbecue Restaurant. It has officially been one year since he stepped away from the show, so we will see what he has been doing.