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FACT: 55% of members choose charcoal when cooking for leisure    
FACT: 23% of KCBS members work in the food service industry as a restauranteur or caterer    
FACT: Learning from friends, family and at competitions is the best way to improve cooking skills    
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Meet the KCBS Pros!

The Kingsford® Points Chase

Chasing Kingsford

Praise the Lard!
Sep 24, 2012

Praise the Lard! At least that’s what St. Louis Black Iron BBQ walked away from the competition in Murphysboro doing. The Grand Champion team had a que’n good time with high scores in each category and a Kingsford $40K Challenge win served as the icing on the victory cake.

Robert Honke, lead pitmaster of the St. Louis Black Iron BBQ team, spoke with nothing but pride for his team at their performance in Murphysboro… and rightfully so. This three-year-old team was up against some serious competition and they credit much of their win to the Kingsford® Charcoal they use to keep their meats cooking on competition day.

“It’s consistent,” said Honke. “It burns nice and slow and, well, we’ve just had really good luck using Kingsford®!”  Honke and the St. Louis Black Iron BBQ team choose Kingsford® largely because of its versatility in its cooking ability.

“It can cook hot and fast or as low and slow as I want,” said Honke. “I can keep it at 200 degrees or crank it up past 300.Really, there’s no ‘best’ way to cook with it. Kingsford® always gets the job done!”

The Murphysboro competition was really a hit out of the park for St. Louis Black Iron BBQ team, and there’s plenty more where that came from!

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