Barbecue National Champions, it’s only natural that Pellet Envy hails from Kansas City – the city known best for it’s barbecue. Since 2001, Rod & Sheri Gray have traveled from coast to coast, cooking, competing and teaching all things barbecue. Find out more about them here. 
The Pellet Envy school of competition barbecue has generated more Grand Champions than all other classes combined. Just want to learn to cook competition quality barbecue in your backyard? You’re not alone as more and more students attend to cook championship quality barbecue at home. Find the current school schedule here. 
Pellet Envy travels far and wide to compete and teach barbecue. From Washington, D.C. to California, and from North Dakota to Florida, there aren’t many places they haven’t competed. Want to catch up with Pellet Envy somewhere on the barbecue circuit? Check out their current schedule here. 
Not only is Pellet Envy a Barbecue National Champion, they’re one of the winningest team in barbecue. With more than twenty perfect scores in the four meat categories, they rank as one of only a few teams to accomplish this feat, and they’re not done yet. Keep track of Pellet Envy’s latest wins right here. 
This secret blend made Rod the best rib cook in the country, and ultimately a national champion pitmaster. On the sweeter side with just a touch of heat, it’ll rock your pork, chicken, fish, and especially ribs…taking you from Zero to Hero on the competition trail or in your own backyard.
The mecca of all-purpose rubs, this spice blend turns your cow into WOW! Perfected over 12 years on the competition trail, this rub made Rod a national barbecue champion and the best brisket cook in the country. Excellent on just about everything, but it really is The Most Powerful Stuff…so use caution.
The best way to describe IPO is how it got here…a young, impressionable barbecue sauce made a road trip through Memphis and the Carolinas, and ended up in Kansas City where all good sauces are born. Twelve years in the making, IPO is the first product Rod developed for sale. It’s also the sauce that made Rod a national champion and the country’s best pork rib cook.
This is the sauce that made Rod Gray the best brisket cook in the country. It even won the Jack Daniels World Championship in Lynchburg, Tennessee. On the sweet side, with hints of smoke and spice, you’ll lick your lips just so you don’t waste a drop. A Kansas City barbecue sauce through and through.
Pellet Envy has set the bar for barbecue classes. After all, they’ve been doing this since 2007. Learn from one of the winningest teams in Kansas City Barbecue Society history. This class will cut years off of your learning curve and set you on a path towards being a better cook. Take the class where the other instructors learned much of what they know about winning. Not planning on competing? You’re not alone. More and more students are enrolling to learn to cook competition quality barbecue in their own backyards and loving the results.
With the 2010 Jack draw now in the books, the dust has settled and there are a ton of first time teams scrambling to deal with all that is the Jack Daniel’s World Championship Invitational Barbecue Contest. Just the logistics is so different from most any other event we cook. I mean, when you think […]
If you’re a Texan, you may want to stop reading this now. I’m about to give my opinion on one of the hill country’s best barbecue restaurants, and while I absolutely loved the place you may be offended before this is all over.The National Barbecue Association annual conference is a blur to me. I made […]
People have so many questions about burnt ends. What are they? How do you make them? If they’re burnt, how can they be good? Well, let me tell you that burnt ends are a Kansas City thang. Barbeque joints in other parts of the country may offer them now, but to my knowledge, they started […]