Tacoma chefs strut their BBQ chops on new Food Network competition show
The chefs and owners of Tacoma’s Grann Restaurant, an electrifying fusion of Indian, Creole and Southern cooking, test their smoking skills in pursuit of BBQ glory and up to $50,000 in prize money on a new Food Network show that premieres Monday, July 13.
Reginald Jacob Howell and Denzel Johnson represent Washington state in "Pitmasters,” competing against teams predominantly from the South, including Louisiana, South Carolina and the BBQ holy land of Texas. At least one team, the owners of 2M Smokehouse in San Antonio, have been nominated for James Beard Awards. Other contestants hail from New Jersey and Delaware, Utah and Nevada, and Calgary, Canada.
“Pitmasters” takes place over the course of a single week, pushing the teams of two to “showcase their unique culinary perspective” through intense culinary feats, “from breaking down a whole hog to cooking and serving four essential BBQ proteins on a nonstop rolling schedule,” according to a press release.
The judging panel features acclaimed chef, author and TV personality Andrew Zimmern; Jess Pryles, an Australian pitmaster-turned-Austin local; Moe Cason, a Navy veteran and BBQ competition master; and Ernest Servantes, a “Chopped Grill Masters” winner and co-owner of Burnt Bean Co. outside of San Antonio, a Michelin Bib Gourmand-rated restaurant.
Howell, a Tacoma native who has forged a reputation as one of Puget Sound’s most exciting chefs, and Johnson, Kent-raised but with familial roots in Texas, opened Grann at 2715 6th Ave. in March 2025. It’s gained recognition beyond city limits, notably with a Best New Restaurants nod from Seattle Met.
The duo revealed their participation in the show last month. (Competition shows often require contestants to sign non-disclosure agreements.) They were unavailable for an interview facilitated through the Food Network.
“HUGE NEWS. We’ve been holding on to this one for a while, and we’re beyond excited to finally share it,” wrote Howell on Instagram June 23. “For Denzel and I, this is a lifelong dream come true. To have the opportunity to showcase our skills on a national stage while representing Tacoma, our families, and our community means everything to us. This one’s for the hometown kids. This one’s for everyone who has supported us, believed in us, and shown up for us along the way.”
Howell and Johnson described the experience as “six straight days of cooking, little sleep, high pressure, and nonstop fire” that “pushed us mentally and physically, tested our endurance, creativity, and grit, and was some of the most fun we’ve had in a long time.”
Tacoma chefs on ‘Pitmasters’
In the premier episode, contestants tackle a “Big Burn” challenge. They get nine hours to conjure a family-style BBQ platter with two proteins and one side — or more! — “that defines their BBQ style and culinary point of view.” Not only do the judges eat the food, but so do fellow contestants, according to the show notes.
As is common in cooking competitions, there’s a twist.
During each major challenge, the judges will throw a “Flash Burn” their way.
“You have just 60 minutes to make us a one-bite dish,” says Pryles in a teaser video. The Canadian team, which owns several restaurants and a butcher shop, then scrambles to make hot dogs from scratch in under an hour.
The best single-bite dish will snag the first batch of prize money. Starting in the second episode, one team is eliminated, trimming the fat until just one remains.
In an interview with KTLA, Zimmern said “Pitmasters” stands apart from other BBQ competition shows thanks to its 24-hour-a-day premise.
“When you give real pitmasters 24 hours to be cooking in a rolling competition, you get to see whole animal. You get to see real barbecue, as opposed to live fire, and there is a big difference,” he told the news anchors.
Production crews constructed a little town in the mountains of Utah with nine “lean-to” open-air sheds, he explained. The contestants then build their own kitchens — grabbing equipment from a “hardware store” on site — over the course of the competition. They filmed in April, “So they’re dealing with 90-degree heat during the day and then hail and snow at 6 a.m., and trying to control the fire and the long-term cook,” continued Zimmern.
Clips of the show revealed in the KTLA segment show the dry desert setting, contestants hauling whole pigs on their shoulders and, at one moment, Howell spreading his arms wide with a smile on his face.
In a second Instagram post teasing the series, Howell and Johnson added, “From competitors to family, we couldn’t have asked for a better group of people to grow with, learn from, and be vulnerable alongside throughout this journey. Every team showed up, pushed their limits, and gave everything they had … We truly can’t wait for y’all to experience this season and meet the incredible people behind the smoke.”
The chefs join a small but growing cohort of South Sound peers who have appeared on food shows over the years, including Jan Parker (“Ciao House”), The Red Hot (“Food Paradise”) and Elise Landry, formerly of Chicory and now Gold Standard in Olympia (“Chopped Next Gen”).
“Pitmasters” premieres July 13 at 9 p.m. (12 a.m. Pacific) on Food Network and July 14 streaming on HBO Max and discovery+.
Doyle’s Public House will host a free, family-friendly watch party Monday at 6 p.m. on the big outdoor screen. Purchase food and drink from the bar. “Pre-game” starts at 5 p.m. and they’ll start the episode at 6 p.m.
Grann Restaurant
- 2715 6th Ave., 253-352-7179, eatatgrann.com
- Tuesday-Thursday 4-9 p.m., Friday-Saturday 4-10 p.m.
- Reservations recommended via Tock