The Cedar Rapids BBQ Roundup presented by University of Iowa Community Credit Union features some of the best tasting BBQ from across the country. From the hills of South Carolina to the smokehouses of the Lonestar state, these national award-winning BBQ vendors are bringing the best they have in pork, beef, sauce, and sides to Cedar Rapids for one weekend only.
2018 BBQ Roundup Vendors:
Austin’s Texas Lightening BBQ
Austin’s Texas Lightening BBQ has been delivering WINNING results since we opened in 2010. Our goal is to provide both superior BBQ and great customer service for our customers.
AUSTIN’S TEXAS LIGHTNING has over 60 years of experience in BBQ business and is passionate about exceeding your expectations.
We love our customers and are happy to see you at every show we do during the summer!
Big Boned BBQ
Big Boned BBQ is the People’s Choice for award winning barbecue. We are a member of the National BBQ Cookers Association and are committed to giving every customer a tasty BBQ experience. Big Boned uses our family recipes for sauce and seasoning to create a dining experience you can only get with us. We have cooked at ribfests around the country and have won dozens of national awards for our food. In 2009 alone, Big Boned claimed over fifteen awards including the People Choice trophy at the Columbus Ribfest. So, whether you like ribs, brisket, chicken or pulled pork, you can’t make a bad decision at Big Boned BBQ. So stop by and say “Hi!” and remember . . . “We’re not Fat, We’re Big Boned”.
Blazin’ Bronco BBQ & Rib Co.
National Barbecue Cooking Team
Dennis Carrino has 35 years in the food industry. His experiences include restaurant owner, chef and grill master of the National B.B.Q. Cooking Team Blazin Bronco. After 30 years in national competition, they have gained notoriety and a reputation for excellence. As a result, they are considered visionaries, and are consistently imitated, for their booth designs, marketing concepts, and BBQ food trailers. Blazin Bronco exemplifies the spirit of the National Rib Cook-offs and brings exciting new energy, recipes, and products to each event.
In 1982 Dennis Carrino was invited to participate in the 2nd Annual Ribs Cookoff in Cleveland and has held a high standard of taste and service ever since. In addition to barbecue ribs and chicken that are cooked fresh each day, their pulled pork sandwich surpasses the best! Cooked for 12 hours, smoked with apple and cherry wood in a genuine Southern Pride Oven, and then drizzled with fresh, homemade sauce…. JUST DELICIOUS! No wonder their B.B.Q. has earned them a continuous spot on the Food Channel and many other BBQ appearance on national TV. But other products are also available at the Blazin Bronco booth, such as barbecue sauce, rib seasoning, hot sauce line, hats, shirts and aprons!
Gary Carrino (nephew to Dennis Carrino) is one of the keys to Blazin Bronco success.
Carolina Rib King
When it comes to cooking ribs and creating special sauces, Carolina Rib King is in a league of its own. Over the past 15 years “The Carolina Rib King” has emerged as one of the top rib cookers in North America.
A native of Georgetown, South Carolina, Solomon Williams who is known in the BBQ circles as King Solomon clings to his Gullah heritage by combining the tastes of the low country with succulent meat. Growing up in the low country of South Carolina, grilling meat was a way of life and prepared to enjoy with family and friends. The Rib King gained most of his cooking knowledge from his grandfather and father. But he created his own authenticity, by adding his own touch of herbs and spices. With Carolina Rib King, King Solomon has combined his love of people, his honor of heritage and his passion for barbecuing to create a food masterpiece.
After cooking for years, in 1996, King Solomon decided to turn his hobby into a career. He formed a cooking team of family and friends and quickly became know as “The Carolina Rib King”. In 1996, his team competed in their first cook off in Tryon, NC where they placed sixth in the whole hog competition. Later in 1998, they won their 1st championship. Since 1998, The Carolina Rib King cooking team has been sweeping the country and racking up on the awards. Today they compete in over 15 shows a year from West Palm Beach, Florida to Toronto, Ontario while stopping along the way in Charleston WV, Bismuth, SD, Cleveland, OH, Erie, PA, St Germain, WI and Winston Salem, NC and more. Now they not only win in the whole hog competition, but have won in every category including Greatest Ribs, Greatest Sauce, Pulled Pork, Brisket,Chicken, People’s Choice and Grand Champion.
The company has grown from its roots of participating in only the barbecue cook offs. Today, we not only compete in the competition but also set up shop and vend to the public. With a traveling kitchen including a walk-in freezer and hot running water servicing the public is easy. In fact you could consider us to be a moveable restaurant.
Over the years our demand has grown significantly so today we produce about 1000 slabs of ribs and 1000 lbs of pork or beef a day. To ensure our meat is always fresh, it is specially delivered to every venue where we are cooking. By turning our passion for grilling into our living, we have made our motto of “Grilling for a Livin'” a reality. As we say, “When your livin’ is on the line, your grillin’ has got to be fine”.
Smokin Butt BBQ
MEAT THE REASON YOU ARE NOT A VEGETARIAN
Home of Smokin’ Butt BBQ and our Sweet Temptations and Sweet N Heat BBQ sauce. What started out as passion for barbecue between two neighbors has now evolved into far more.
Back in 2011 we were just two neighbors with a passion for BBQ and entered the world of competition BBQ for the first time. When we got to our first competition we had no idea what we were getting ourselves into and we were instantly hooked. We have since won many awards for our BBQ, bottled and labeled our BBQ sauce, and started catering events..