In 2021, Kingsford made a commitment to furthering Black barbecue culture by launching its Preserve the Pit® fellowship program, an initiative that celebrates and fuels the future of Black barbecue through mentorship, storytelling and a financial investment. Kingsford highlighted three rising pitmasters and paired them with renowned barbecuists for advice and guidance on building their business and brand. This year, Kingsford continued its mission with six new chefs, and their respective mentors together, in the heart of Memphis, Tennessee for the biggest BBQ competition around: the World Championship Barbecue Cooking Contest during the Volunteer State’s Memphis in May festival.
Gathered in the Bluff City’s downtown district, Kingsford’s six fellows lit up the grills, pulled out the seasonings, and showed off their culinary skills. And with savory recipes on deck, the fellows left no room for disappointment.
Mentors and fellows listed left to right: Bryan Furman, Devita Davidson, Rashida and Timothy Marshall, Joseph and Laura Payne, Marvin Ross and wife, Cameron Brooks and wife, Dr. Howard Conyers, Pat Neely, Donnell Crear, Terrance “Perm” Nicholson, and Rashad Jones /// Photo by Forrest Smith.
This year’s Preserve the Pit® fellows include Terrance “Big Perm” Nicholson of Zilla’s Pit BBQ in Old Hickory, TN; Marvin Ross of Peculiar Pig Farm in Dorchester, SC; Cameron Brooks of Brooks BBQ and Chicken in Fort Wayne, IN; Joseph and Laura Payne of JP’s Que in Aurora, IL; Donnell Crear of Sunbelt Packaging in Smyrna, GA; and Tim and Rashida Marshall of Soul Pit aka RaRa’s Home Cooking & Catering in Stone Mountain, GA.
Prepare to watch this two-part video series and witness these fellows share stories of their entrepreneurial endeavors.
