2026 Conference speakers and panelist

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’s journey into the world of barbecue began 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, helping establish his reputation as a force in competition barbecue.

In 2013, he opened Peg Leg Porker in Nashville’s Gulch neighborhood, quickly earning national recognition. The restaurant has been featured by Southern Living, Garden & Gun, Thrillist, Food Network, Eater, and more, and has been named among the Top BBQ spots 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 that includes restaurants, spirits, retail food products, clothing, 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 in 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. Eaheart also 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 retail and food service channels. Throughout his career, Eaheart has held leadership roles at 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. Eaheart brings uncommon depth to barbecue and food industry discussions 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. He is classically trained in culinary arts and is a Certified Barbecue Judge, experience that informs both his professional work and his role as a competition judge and competitor. Eaheart is a nationally recognized food sport competitor, including 2019 American Pie Championships Professional Division National Champion, Top 10 and Top 5 finishes at the World Food Championships, and multiple national pie championships across sweet and savory categories. He lives in Kansas City, Mo.

Jody Harris

Jody Harris spent almost 20 years with the United States Department of Agriculture, 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 grant portfolio valued at $127.5 million, advancing sustainable economic growth throughout 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 her parent company, Jody Harris Enterprises, 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. Through her leadership, the RCOA has expanded across the United States and internationally, transforming 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.

Mark Lambert

 
Kirk Malzer

Kirk Malzer is the CEO and Pitmaster behind Fat Boy Hickman’s BBQ, a nationally recognized BBQ 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 over 40 states.

A dedicated competitor in the Steak Cookoff Association, Rib Cookoff Association, Kansas City BBQ Society and recently the Memphis Barbeque Network Kirk has had the opportunity to walk some of the biggest stages in competition cooking.  His competition background 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 BBQ products have earned multiple national awards, including two 2nd place finishes in the Spicy Rub category at the American Royal BBQ Rub Contest and almost 50 National Barbeque and Grilling Association Awards of Excellence along with top placements in both mild and specialty categories over the years.

Kirk is passionate about helping backyard cooks become more confident on 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

Tuffy Stone

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.