The Hickory Kist BBQ team prepares authentic low and slow Memphis style BBQ in wood-fired smokers so product flavor is not tainted by charcoal or gas.
Our road to BBQ catering and vending is similar to the route followed by many of our BBQ brethren. An interest and experimentation with southern style BBQ developed into a hobby and quickly became a fascination with BBQ competition, prompting relatives, friends and co-workers to request our authentic BBQ for birthdays, graduations, Super Bowl parties and other gatherings.
Memphis in May is the Super Bowl of swine and we’ve benefited from observing two-time contest grand champion Team Willingham during the competition. We’ve vended at Memphis in May and managed vending operation at rib and music festivals in the Midwest and East Coast. Also, we’ve tapped the experience and wisdom of three-time Memphis in May Grand Champion Mike “The Legend” Mills and the “Barron of BBQ”, Paul Kirk. We’ve discussed whole hog cooking techniques with Myron Mixon that earned him Memphis in May Grand Champion honors. In Kansas City Barbeque Society (KCBS) competitions across the Midwest and South, our competition team, Won’t Get Smoked Again, has gathered awards in all four competition categories, ribs, beef brisket, pulled pork and BBQ chicken. Ed and his wife Claudia are KCBS certified barbecue judges.
Hickory Kist BBQ began in Wauwatosa, Wisconsin and now calls Chippewa Falls, Wisconsin home after Ed and Claudia retired and relocated to the area.
BBQ is personal and very social. While catering and vending BBQ, people we serve confirm that they are as passionate about eating authentic BBQ as we are about preparing it. Sharing great food with people who appreciate our passion is truly and uniquely satisfying. We welcome the opportunity to demonstrate our passion to you and your guests.