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John from Grandpa Val’s joins the Wise Guys BBQ Podcast to share his unlikely journey from washing dishes in a New York City barbecue restaurant to becoming an executive pitmaster and competing on some of barbecue’s biggest stages.
John explains how he worked his way into the pits at John Brown Smokehouse, won New York’s King of Brisket competition, and eventually entered the world of competition BBQ with his uncle. After earning a Grand Championship at only their third contest, Grandpa Val’s developed into one of the most consistent teams on the Northeast barbecue circuit—eventually earning an invitation to The Jack Daniel’s World Championship Invitational Barbecue.
In this episode, John breaks down:
Why competition barbecue requires flavor restraint How regional preferences can influence BBQ judging What certified and non-certified judges expect Why tenderness and texture matter more than overpowering flavor His strategy for competition chicken, ribs, pulled pork, and brisket The unforgettable American Royal brisket call Preparing for The Jack without regularly practicing The best barbecue restaurants to visit in New York City The family story behind the name Grandpa Val’s Launching Grandpa Val’s Smoking Meats on Long Island
This conversation is packed with honest competition BBQ advice, New York barbecue stories, judging strategy, and lessons learned across more than 50 contests.
Subscribe to Wise Guys BBQ for more conversations with pitmasters, competition cooks, restaurant owners, and the people shaping barbecue culture.
0:00 The Origin of Grandpa Val 1:08 The Path to the Pit 3:00 First Competition Wins 4:54 Competing During a Global Shift 7:58 The Logistics of No-Practice Cooking 12:21 Regional Flavor Profiles 29:10 Future Projects and Catering
