Forever Cabalicious: The March 2026 Issue of Barbecue News Magazine

This March issue carries a little extra part of our hearts.  

Yes, there’s plenty of heat inside these pages — new ideas, new recipes, conference details, competition prep — all the things we love about barbecue season. But this month also carries something deeper.

Our front cover honors Rick “Ricky Bobby” Hewatt (1959–2026).

If you ever met Ricky Bobby, you already know… he didn’t just walk into a cook site. He arrived. Bigger than life. Fiercely competitive. The kind of man who gave hugs like he meant them. The kind of personality that filled up a parking lot before he even said a word.

He wasn’t just part of barbecue. He was part of its spirit.

“It’s not delicious… it’s Cabalicious.”

That wasn’t just something he said. It was how he lived. Full of joy. Full of energy. Full of heart. Barbecue, to him, was about people first — and that’s something I’ll always admire.

Inside this issue, Brooke Orrison Lewis beautifully captures Ricky Bobby’s legacy in the tribute from the front cover. You’ll read comments from friends, teammates, sponsors, competitors — and what stands out most isn’t just the wins or the trophies.

It’s the love.

It’s a reminder that impact isn’t measured in awards. It’s measured in the lives we touch. And Ricky Bobby touched so many.

I’m thankful to the Lord for the kind of community where someone like him could thrive — and for the memories we all get to carry forward.

The Secret Ingredient: Consistency

Kell’s Publisher column this month hit me in a quiet place.

He writes about consistency — about how luck may show up now and then, but legacy is built by steady hands and steady hearts.

Fire doesn’t care about shortcuts.
Meat doesn’t respond to wishful thinking.
And neither does business.

Whether you’re running a restaurant, building a sauce brand, competing on weekends, catering events, or creating content — success comes from showing up. Again and again. Refining. Learning. Adjusting. Staying steady.

The brands that last are disciplined.
The pitmasters who grow are intentional.
The leaders who endure don’t quit when it’s hard.

As we step into a new season, that reminder feels timely.

Nashville Is Calling: 2026 NBBQA Conference

March also brings full details for our 2026 NBBQA 35th Anniversary Conference in Nashville, March 25–28.

I’m genuinely excited about what’s coming together for this one.

We’re focusing on:

• Growing the Business You Love

• Scaling Without Losing Your Smoke

• Marketing Smarter

• Operations & Profitability

• Live Fire Competition & Community

From the BBQ Restaurant & Bourbon Tour to the Past Presidents’ Reception at Travellers Rest… from the Awards of Excellence Dinner powered by Prairie Fresh to the Rhinestone Cowboy Steak Cookoff and National Live Fire Invitational powered by Yoder Smokers… this isn’t just an event.

It’s a gathering of people who care about doing this industry well.

If you’re serious about building your brand, strengthening your business, or simply surrounding yourself with people who understand the fire inside you — Nashville is where you need to be.

Celebrating Growth in Our Industry

This issue also highlights the Awards of Excellence and the brands continuing to push our industry forward.

I love seeing innovation.
I love seeing growth.
I love seeing people raise the bar.

From America’s Best Barbecue to BBQ News Rewind, from Spring Training 2026 to 25 Years of Slow-Smoked Craft, these pages reflect an industry that’s evolving — but still rooted in tradition.

And that balance matters.

Sauces of Honor: Your Time to Shine

You’ll also find the 2026 Sauces of Honor entry form inside this issue.

This competition has grown into something truly special — a respected platform for sauce makers across Chicken, Pork, Beef, Seafood, and Overall.

If you’ve been thinking about entering… let me gently encourage you.

Don’t wait.

Deadlines have a way of sneaking up on us. And this is such a powerful opportunity for visibility and credibility through Barbecue News Magazine and NBBQA.

Prep Season Is Here

As SCA season ramps up, we’re also diving into practical prep:

• Cleaning grills and cook trailers

• Equipment inspections

• Safety and organization tips

Preparation isn’t glamorous. It doesn’t get the spotlight.

But it wins.

And sometimes, it’s the small tools — like the Lifespace 3-in-1 Emergency Flashlight we reviewed this month — that quietly become essential.

And Of Course… Flavor

We couldn’t send you into spring without some inspiration for your pits.

This issue includes:

• Roast Beef with Guinness Mushroom Gravy by Ray Sheehan

• Stuffed Salmon with Cajun Cream Sauce by Rylee Wright

• Smokin’ Up the New Year by Dana “Big Papa” Hillis

Whether you’re cooking for judges, customers, or just the people gathered around your backyard table, I hope something inside these pages sparks your next fire.

Why This Issue Matters

If I had to sum up this March issue in four words, it would be this:

Legacy.
Consistency.
Growth.
Community.

We honor those who helped build this culture.
We equip those building businesses right now.
And we encourage the next generation watching and learning.

Ricky Bobby often said, “Work hard and play hard.”

That spirit lives on in these pages.

As we head into a new season, I hope you’ll light your pits with purpose. Refine your craft. Mentor someone younger than you. Show up for your BBQ family.

Because this industry isn’t built on smoke alone.

It’s built on people.

And this month, we remember one of the very best.