Pitmaster | Attorney | Certified Sommelier
She came
to cook.
and she’ll make you wait for it.
Food Network’s Master of ‘Cue. A perfect-score brisket at Memphis in May. Recipes that run from New Orleans to North Africa to the Philippines. Erica Blaire cooks what she knows, and she knows a lot.
Food Network
Master
of 'Cue
BBQ Brawl
Master of 'Cue xo Memphis in May perfect-score brisket xo Court. Cork. Coals. xo The Pit Stop xo Girls Who Grill xo
Master of 'Cue xo Memphis in May perfect-score brisket xo Court. Cork. Coals. xo The Pit Stop xo Girls Who Grill xo
As seen on and in
Food Network
EBONY
The Manual
BBQGuys
Dayton Daily News
On Camera
Watch her work.
Good Morning America
Pit Boss Grills
Good Morning America
What Comes Off Her Fire
Smoke, soul and a passport.
Louisiana roots, an Air Force childhood across Asia and the Pacific, and a family of fearless eaters. This is what she brings to the pit.
01
Louisiana-style barbecue
Her dad is from New Orleans, with family roots in Cuba. That flair runs through everything she smokes, from brisket to the sides nobody forgets.
02
The world on the grill
Korea and the Philippines through her parents’ Air Force years. High school in Hawaii. North African heritage on her mom’s side. Salt blocks, bamboo and banana leaves all belong on a grill.
03
Competition craft
She drove a rental truck to her first cook-off alone. Now she runs an all-female team, and her ribs recipe took four years to get right.
04
Wine meets smoke
A sommelier’s palate on a pitmaster’s fire. She builds rubs and sauces the way she pairs a bottle: by thinking about how it tastes once it’s cooked.
05
Girls Who Grill
Live-fire classes at the farm. Butcher your own cut, pick your own produce, then sit down to a farm-to-table meal with new grill friends.
06
BBQ School
Never touched a grill? Been a while? Doesn’t matter. Everybody’s welcome at her school, and nobody leaves without the basics down.
"BBQ is the last frontier of hospitality."
Erica Blaire
Cook what you know.
xo, EB
About Erica Blaire
From the courtroom to the cook-off.
She was nine or ten the first time her dad let her flip the steaks. She never really left the grill after that. Law school came next, then a criminal defense practice in Miami at 24, then wine.
When her dad said he wanted to open a barbecue restaurant, Erica Blaire learned every protein, signed up for competitions, and kept going until Food Network slid into her DMs. She walked onto BBQ Brawl as the newcomer and walked off as Master of ‘Cue.
Court.
Nerves of steel from trial work
Cork.
A sommelier’s palate
Coals.
A family table that never ends
Ranch, Road and Competition
Life at the pit.
The Ranch
Competition
The Pit
On Set
The Table
The Farm
Class
From EricA Blaire's Pit
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Good to Know
Before you fire it up.
No. Whether you’ve never touched a grill or it’s just been a while, you’re welcome. That’s the point.
A live-fire day on the farm. You butcher your own meat, pick your own produce and finish with a farm-to-table meal together.
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