2026 Conference speakers and panelist

Dave Anderson

Famous Dave Anderson is one of the most recognizable success stories in the barbecue industry—an entrepreneur who turned a passion for cooking into a national brand. Starting with a backyard grill and a bold vision, he built Famous Dave’s into a restaurant empire valued at more than $500 million, helping bring authentic barbecue to audiences across the country.

Today, the Famous Dave’s brand extends far beyond restaurants. His retail sauces and barbecue products are carried in over 20,000 grocery stores nationwide, including major retailers such as Target, Costco, Sam’s Club, Walmart, and Menards. Known for his relentless focus on quality and consistency, Dave helped set a standard for how barbecue can scale while still staying true to the craft.

A BBQ Hall of Fame inductee, Dave’s story has been featured in Chicken Soup for the Entrepreneur’s Soul and on NPR’s How I Built This with Guy Raz, cementing his legacy as a pioneer who helped shape modern barbecue culture and business.

Kent Black

Kent Black is a third-generation pitmaster at the legendary Black’s Barbecue, founded in 1932 in Lockhart, Texas — widely known as the Barbecue Capital of Texas. For more than nine decades, Black’s Barbecue has remained family-owned and operated, serving guests seven days a week and earning national recognition for its commitment to authentic Texas barbecue.

Kent’s grandfather started the business during the difficult years following the stock market crash of 1929. With little left but a herd of cattle, he drove 50 head to Lockhart and opened a fresh meat market and barbecue joint that would grow into one of the most respected barbecue institutions in America.

Today, Black’s Barbecue has been featured on the Texas Monthly Top 50 BBQ list for 14 years and has received numerous state and national awards. Under Kent’s leadership, the family legacy has expanded beyond the original Lockhart location to successful restaurants in Austin, San Marcos, and New Braunfels.

The tradition continues with Kent’s sons, who represent the fourth generation of pitmasters carrying forward the Black family’s commitment to authentic Texas barbecue.

A proud long-time member of the National Barbecue & Grilling Association, Kent Black looks forward to joining fellow pitmasters, industry leaders, and barbecue professionals at the 2026 NBBQA Conference in Nashville.

Carey Bringle

Carey Bringle is an award-winning pitmaster, entrepreneur, author, and one of the most recognizable figures in Southern barbecue. A Nashville native Carey Bringle began his barbecue journey early, learning the craft from his grandfather—a true Southern pitmaster who taught him the value of cooking whole hogs, feeding families, and honoring tradition.

At just 17 years old, Carey’s life took a dramatic turn when he was diagnosed with osteogenic sarcoma, an aggressive bone cancer. After months of chemotherapy and the loss of his right leg, he chose resilience over defeat. That defining chapter shaped not only his personal strength, but also the bold, unapologetic spirit that would later define his brand.

Carey made his mark in competitive barbecue as the pitmaster of Peg Leg Porker, competing for over two decades—including appearances at the prestigious Memphis in May World Championship Barbecue Cooking Contest. He earned numerous top finishes, including multiple whole hog honors, establishing his reputation as a force in competition barbecue.

In 2013, Carey opened Peg Leg Porker in Nashville’s Gulch neighborhood, quickly earning national recognition. The restaurant has been featured by major outlets including Southern Living, Garden & Gun, Thrillist, Food Network, and Eater, and has been named among the top BBQ destinations in the United States. His influence expanded beyond the restaurant world with the launch of Peg Leg Porker Spirits, including award-winning Tennessee bourbon recognized among the world’s best.

A lifelong entrepreneur, Carey has built an expansive brand portfolio spanning restaurants, spirits, retail food products, apparel, and media. He is the author of BBQ for Dummies, a mentor to aspiring business owners, and a sought-after speaker known for his candid leadership style and no-nonsense approach to growth and grit.

Beyond trophies and accolades, Carey Bringle is a builder—of businesses, of brands, and of people. His story is one of perseverance, authenticity, and redefining what it means to succeed in the barbecue industry. He remains deeply committed to preserving Southern barbecue traditions while pushing the craft forward for the next generation.

At his core, Carey believes barbecue is about more than food—it’s about family, community, and legacy. And through every pit he fires and every business he builds, that legacy continues to grow.

David Eaheart

David Eaheart, APR is a senior communications and brand marketing executive with more than three decades of experience spanning food, agriculture, and consumer marketing. He serves as Senior Director of Communications and Brand Marketing at Seaboard Foods—the largest American-owned pork production company—where he leads enterprise reputation management, corporate and executive communications, brand strategy, and crisis and issues management.

In addition to his corporate leadership role, David has day-to-day responsibility for marketing leadership of the Prairie Fresh® BBQ portfolio, overseeing brand positioning, integrated marketing, partnerships, and storytelling that connect consumers with barbecue culture, food service, and competitive food sport. His work focuses on aligning brand credibility, culinary authenticity, and consumer trust across both retail and food service channels.

Throughout his career, David has held leadership roles with Seaboard Foods, Farmland Industries, Spectrum Communications, and Successful Farming magazine. He is Accredited in Public Relations (APR) by the Universal Accreditation Board and is a recipient of the Greater Kansas City PRSA Professional of the Year Award.

David brings uncommon depth to barbecue and food industry conversations through his culinary background. He holds an associate degree in culinary arts from The Art Institutes International–Kansas City, a bachelor’s degree in agricultural journalism, and a master’s degree in agribusiness management from the University of Missouri. Classically trained in culinary arts, he is also a Certified Barbecue Judge, experience that informs both his professional work and his role as a competition judge and competitor.

A nationally recognized food sport competitor, David’s achievements include being the 2019 American Pie Championships Professional Division National Champion, earning Top 10 and Top 5 finishes at the World Food Championships, and winning multiple national pie championships across sweet and savory categories.

David lives in Kansas City, Missouri.

Sarah Emery – Pick Tennessee Products

Sarah Emery serves with Pick Tennessee Products, a program of the Tennessee Department of Agriculture dedicated to connecting consumers with Tennessee farmers, food producers, and agricultural businesses. Through this statewide initiative, Sarah works to highlight and promote Tennessee-made foods, farm products, and value-added goods, helping local producers grow their businesses while strengthening the state’s agricultural economy.

Pick Tennessee Products supports farmers, specialty food makers, restaurants, and retailers by providing marketing opportunities, educational resources, and connections that help locally made products reach new markets. Sarah is passionate about building relationships between producers, chefs, retailers, and consumers, ensuring that Tennessee agriculture continues to thrive.

Her work focuses on elevating the visibility of Tennessee-grown and Tennessee-made products while encouraging collaboration across the state’s vibrant food and hospitality community.

Sarah’s involvement with industry events like the National Barbecue & Grilling Association Conference reflects her commitment to supporting the people and businesses who shape the future of food, agriculture, and barbecue culture across Tennessee and beyond.

Jody Harris

Jody Harris spent nearly 20 years with the U.S. Department of Agriculture (USDA), Rural Development, serving as both a Commercial Loan Officer and Government Liaison. During her tenure, she managed multiple federal programs and oversaw more than $159 million in direct loans and a $127.5 million grant portfolio—advancing sustainable economic growth across rural America.

An entrepreneur at heart, Jody founded a natural hand sanitizer company in 2016, which she successfully sold in 2020. She has since launched several businesses, including a nonprofit, under Jody Harris Enterprises—a parent company created to help businesses and communities identify and secure funding through federal, state, and philanthropic programs.

In 2023, Jody became the CEO and Co-Founder of the Rib Cookoff Association (RCOA), one of the fastest-growing BBQ sanctioning bodies in the world. Under her leadership, RCOA has expanded across the United States and internationally—helping elevate BBQ into a global sport that builds community, supports local causes, and celebrates the spirit of competition.

Today, Jody continues to blend her expertise in finance, rural development, and entrepreneurship to drive meaningful impact—fostering growth, innovation, and community success through every venture she leads.

Ashley Henson

Ashley Henson is the Owner and Founder of 6Ten Strong Media, where he leads strategic social media marketing and brand development for some of the most recognized names in barbecue. As Social Media Director for Boars Night Out and Sweet Swine O’ Mine, Ashley helps amplify their influence through powerful storytelling, digital strategy, and authentic audience engagement.

With a deep understanding of branding and community building, Ashley specializes in helping businesses strengthen their voice, expand their reach, and connect meaningfully with audiences in an ever-evolving digital landscape.

Beyond marketing, Ashley is passionate about faith and purpose-driven leadership. He is the Co-Founder of Faith & Fires Ministry, a Christ-centered outreach focused on sharing the Gospel and encouraging believers to Stand Up and Stand Out for Christ. Through speaking, teaching, and community engagement, he inspires others to live boldly in both faith and calling.

Ashley brings a rare blend of creativity, conviction, and strategic insight—making his a respected leader in both the barbecue industry and the faith-based community.

Todd M. Johns

Todd M. Johns is the founder of Kansas City–based Plowboys BBQ, a legacy brand celebrating 25 years of flavor, competition success, and brand building. A four-time American Royal World Champion, Todd is the creator of Yardbird Rub—one of the most recognized seasonings in barbecue, trusted in competitions and home kitchens around the world. Today, Plowboys products are sold in more than 32 countries.

In 2013, Todd expanded Plowboys into restaurants, operating the brand’s brick-and-mortar presence for a decade. The restaurant earned national attention when USA Today named its burnt ends the best in America. From 2017 to 2022, Plowboys BBQ also partnered with the Kansas City Chiefs, serving fans at Arrowhead Stadium for five seasons. Todd’s work and brand have been featured in major outlets including People Magazine, The Wall Street Journal, Food Network, Food & Wine, Better Homes & Gardens, Cooking Channel, Inc. Magazine, Travel Channel, Destination America, and The Huffington Post.

Todd currently serves as Director of Business Development for Yoder Smokers and Delano Distributing, where he helps expand strategic partnerships, strengthen brand positioning, and grow distribution across the live-fire and specialty retail markets. His work bridges competitive credibility, retail strategy, and long-term brand development.

Beyond business, Todd invests in the future of barbecue by mentoring restauranteurs, emerging retail product brands, and competitive culinary teams—including the Broadmoor Bistro 2025 National High School BBQ Champions. His focus remains simple: build enduring brands, support the next generation, and carry Kansas City barbecue forward.

Mark Lambert 

Mark Lambert is a Past President of the National Barbecue & Grilling Association (NBBQA) and one of the most accomplished figures in competitive barbecue. A seven-time World BBQ Champion and owner of Sweet Swine O’ Mine Distributing, Mark has spent more than two decades shaping both the competition and commercial barbecue landscape.

As founder of Sweet Swine O’ Mine, Mark built a championship team and a brand recognized worldwide for excellence in pork barbecue. His expertise in flavor profiles, product development, and competition strategy has earned top honors across major sanctioning bodies and established his products as trusted staples for pitmasters, retailers, and backyard cooks alike.

Throughout his career, Mark has remained equally committed to leadership and mentorship. During his tenure as NBBQA President, he worked to strengthen industry collaboration, expand educational opportunities, and champion the growth of barbecue businesses nationwide. His dedication to the craft extends beyond trophies—he is passionate about helping others succeed in both competition and commerce.

At the 2026 NBBQA Conference, Mark brings decades of hands-on experience, championship insight, and real-world business knowledge. Whether teaching flavor strategy, product scaling, or competitive mindset, he represents the heart of what NBBQA stands for: excellence, leadership, and community.

Barbara Latimer

With 30 years dedicated to the Sonny’s BBQ brand and four years with ACGBBQ, the system’s largest franchisee, Barbara Latimer has built a career centered around people, performance, and preserving the spirit of BBQ hospitality.

Barbara has served in multiple executive capacities—including Director of PR, Director of Training, Director of Franchisee Relations, and Director of Talent & Culture—giving her a comprehensive view of brand growth from operations to culture strategy.

Beyond her professional leadership, Barbara dedicated five years of service to the National Barbecue & Grilling Association (NBBQA) Board of Directors, where she served as Secretary, President-Elect, and Past President. Her focus was on strengthening industry education, fostering collaboration among members, and elevating the voice of barbecue professionals nationwide.

Barbara is passionate about developing leaders, building culture intentionally, and creating hospitality experiences that keep guests—and teams—coming back.

Elizabeth Lipa

Elizabeth Lipa is a two-time National Steak Champion and National Ancillary Champion with the Steak Cookoff Association—a reputation earned through consistency, precision, and a true competitor’s mindset. Known for her grit, determination, and competitive intensity, Elizabeth approaches every cook with disciplined preparation, thoughtful technique, and relentless focus on execution.

In the world of competitive food sport—where small details decide the leaderboard—she has proven what it looks like to perform under pressure and deliver when it matters most. Elizabeth brings a practical, hard-won perspective to the stage, sharing the habits, standards, and mental toughness required to compete at the highest level and keep winning.

Kirk Malzer

Kirk Malzer is the CEO and Pitmaster behind Fat Boy Hickman’s BBQ, a nationally recognized brand known for award-winning rubs, sauces, and competition success. Based in Nebraska, Kirk has helped grow Fat Boy Hickman’s from a local favorite into a major retail presence spanning more than 40 states.

A dedicated competitor in the Steak Cookoff Association, Rib Cookoff Association, Kansas City Barbeque Society, and most recently the Memphis Barbeque Network, Kirk has cooked on some of the biggest stages in competition barbecue. That competition experience directly influences the development of every Fat Boy product—ensuring each rub and sauce is built to perform both in the backyard and on the turn-in table.

Under his leadership, Fat Boy Hickman’s products have earned multiple national awards, including two 2nd-place finishes in the Spicy Rub category at the American Royal BBQ Rub Contest, as well as nearly 50 NBBQA Awards of Excellence and top placements across mild and specialty categories over the years.

Kirk is passionate about helping backyard cooks become more confident at the grill. Whether competing, teaching, or developing new products, his mission is simple: make great BBQ approachable, repeatable, and championship-worthy.

When he’s not behind the pit, Kirk is focused on growing the BBQ community and mentoring the next generation of pitmasters—one steak, one rack of ribs, and one perfectly seasoned brisket at a time.

David Mixon

David Mixon is a Georgia-based barbecue industry leader with deep experience in BBQ equipment, consumer products, and spice manufacturing. He currently serves as President of Mixon Products, LLC, the wholesale distributor of Myron Mixon–branded products, and is a Partner at United Spice Company LLC in Unadilla, Georgia, where he helps oversee spice and rub production from concept to shelf—ensuring every blend meets the highest standards for flavor and performance.

Prior to his current leadership roles, David spent more than six years with Myron Mixon Smokers, where he led commercial and retail/consumer sales—helping restaurants and backyard cooks find the right smokers and accessories to produce top-quality smoked food. His work in sales and product distribution has contributed to expanding access to championship-grade equipment and enhancing the cooking experience for barbecue enthusiasts from novice grillers to seasoned pitmasters.

David’s leadership in the industry also includes active participation in community and barbecue culture events, where he represents the intersection of competitive barbecue, product innovation, and consumer education. He has been featured as a presenter and industry voice at major gatherings, including the National Barbecue & Grilling Association’s 35th Anniversary Conference.

He holds a Bachelor of Business Administration (B.B.A.) in Finance from Georgia Southern University, grounding his barbecue industry expertise in strong business and strategic fundamentals.

David lives in Georgia, where he continues to grow barbecue products, support pitmasters and brands, and contribute to the advancement of barbecue commerce and community.

Joe Phillips

Joe Phillips is the President of Yoder Smokers and brings more than 30 years of experience in the barbecue manufacturing industry. Under his leadership, Yoder Smokers proudly carries forward the heritage of American barbecue—rooted in craftsmanship, hard work, and time-honored traditions.

Joe is deeply committed to building durable, American-made pits designed to be passed down for generations. At the same time, he champions thoughtful innovation—enhancing performance, precision, and versatility without ever compromising authenticity. His leadership philosophy balances tradition with progress, ensuring that every Yoder product reflects both legacy and forward-thinking design.

Beyond manufacturing, Joe is invested in the continued growth of the BBQ community—from world-class competitors to dedicated backyard enthusiasts. He understands that great barbecue is about more than food; it’s about building products and experiences that bring people together, strengthen community, and preserve the spirit of live-fire cooking for generations to come.

Tuffy Stone

Tuffy Stone—known throughout barbecue as “The Professor”—is a world-renowned pitmaster, educator, and culinary professional whose impact on competitive barbecue and live-fire cooking spans decades. A six-time World Barbecue Champion and Barbecue Hall of Fame inductee, Tuffy is respected for his disciplined, detail-driven approach and his ability to teach others how to cook—and compete—at the highest level.

A classically trained chef and former U.S. Marine, Tuffy brings uncommon structure and precision to the pit. He is a leader of the celebrated competition team Cool Smoke, and he’s been a familiar face to BBQ fans through his longtime association with BBQ Pitmasters.

Beyond the competition circuit, Tuffy is the author of Cool Smoke: The Art of Great Barbecue and continues to share his knowledge through classes, demonstrations, and barbecue events around the world. While his restaurant is now closed, his catering and culinary work remain an important part of his story, reflecting a career built on craft, consistency, and the pursuit of excellence.

Whether he’s cooking, judging, teaching, or mentoring, Tuffy Stone represents the best of barbecue—focused, authentic, and committed to elevating the next generation of pitmasters.

Ken Wood

Ken Wood is a championship-winning pitmaster and the co-founder of Charcoal Cowboys BBQ, a brand known for its transition from a high-performing competition team to a beloved Nashville restaurant and a premium line of sauces and rubs.

Ken’s passion for food is rooted in his childhood on a small farm where his family raised chickens, cows, and pigs. His early memories are defined by a traditional smokehouse filled with country hams and breakfast sausages, and he often recalls "sneaking extra spices" into his grandmother’s chicken and dumplings.

Ken and the Charcoal Cowboys team quickly ascended to the top of the BBQ world, earning over 50 national awards. Highlights of his competitive career include:

• The Perfect Score: Achieving a legendary "perfect score" across the top three categories—Beef Brisket, Pulled Pork, and Pork Ribs—at a Kansas City Barbeque Society (KCBS) sanctioned event.
• TV Appearances: Featured on the hit reality series BBQ Pitmasters and the Good Dish segment.
• World Food Championship Perfect Score in Wildcard Dish 

Following years of success in catering and competition, Ken opened a brick-and-mortar restaurant in the Nashville area. The restaurant was named Best New Nashville Restaurant in 2018, and the catering arm won Best Catering in Nashville in 2019. In 2020 was voted best sports bar in Tennessee. While the restaurant closed in 2020 due to a lease disagreement, Ken has since shifted his focus toward the Charcoal Cowboys retail brand. This line features small-batch sauces and rubs—such as "Tennessee Gunpowder" and "Original Nashville"—designed to bring championship-level flavors to backyard grillers.