How an elite BBQ pitmaster became one of Aussie beef’s biggest advocates

For MLA’s US-based Market Development Manager, Andy Groneman, barbecue didn’t begin as a career move or a culinary ambition – it started as a way to spend time with his dad.

Andy’s earliest memories of barbecue are less about competition and more about connection. Weekends spent near a smoker or on a fishing trip weren’t just downtime; they were formative experiences that shaped both his passion and his path.

“I started barbecuing at a young age just to hang out with my dad,” Andy recalls.

What began as a simple pastime quickly evolved. As Andy began taking a more active role in cooking, success followed. Early wins in local contests ignited a competitive edge that would eventually span decades.

Strong Australian ties

Today, Andy is the Market Development Manager for Meat & Livestock Australia (MLA) in the United States (US), but his route into the role is anything but conventional. Across more than 30 years on the competition circuit, he has built a reputation as one of America’s elite pitmasters, earning titles at some of the world’s most prestigious barbecue events, including the American Royal and the Jack Daniels World Invitational.

Kansas City, Andy’s home base, played its part. Known as one of the barbecue capitals of the world, the city has cultivated a tight-knit yet fiercely passionate community.

“It’s a small world. I can be anywhere in the country and know someone through barbecue, whether they compete, run a restaurant, or love the craft,” Andy said.

That shared passion extends beyond borders. Long before joining MLA, Andy had already built strong ties with Australia. In the early 2010s, he was invited to help introduce American-style barbecue to Australian audiences, working alongside industry figures such as Grill Pro Australia’s David Sprigg. Teaching classes, advising on meat cuts, and even appearing on MasterChef Australia, Andy became deeply embedded in the country’s evolving barbecue scene.

That connection would later prove pivotal. Back in the US, Andy was working as Marketing Director for Booth Creek Wagyu when a chance industry reconnection brought him into contact with MLA. What followed was a natural alignment of expertise, relationships and passion.

“When the opportunity came up, it was an easy decision,” he said.

Andy’s career in competitive barbecue is built on meticulous attention to detail. From sourcing perfectly sized cuts of meat to managing fuel, seasoning and timing, success comes down to controlling variables. Competitors often spend weeks preparing for a single event, selecting meats with ideal marbling, refining flavour profiles and even simulating judging conditions to test how dishes hold up over time.

Separating good from champions

What separates a good barbecue cook from a champion, Andy explains, is nuance.

“You want your flavours to tell a story, but nothing can stand out too much,” he says.

In competitions judged by everyday consumers rather than professional critics, balance is everything.

Even so, Andy admits he cooks differently for judges than he does for himself.

“I might like a bit more crust or bolder flavour, but judges want that perfect bite - tender, balanced, not overpowering.”

It’s this ability to adapt, combined with relentless discipline, that has helped him consistently compete at the highest level.

Despite the intensity of competition, camaraderie remains at the heart of barbecue culture.

“If someone runs out of meat or fuel, someone else steps in,” Andy says. “That’s just how it works.”

Although higher stakes have introduced a more focused edge in recent years, the community spirit still runs deep.

Away from the competition circuit, Andy’s role with MLA leverages both his technical knowledge and his credibility within the barbecue world. He works to promote Australian red meat across the US market, particularly within the competitive and foodservice sectors where quality and consistency are paramount.

“Australian beef stands out for its consistency,” he says. “And the flavour – especially from grassfed product – really delivers that ‘beefy’ profile that works so well in barbecue.”

He noted that Australian Wagyu has quietly become a go-to for many top competitors seeking an edge.

For all his accolades, Andy remains grounded. He credits his wife as an essential part of his journey, supporting a competition schedule that once saw them competing in more than 30 events a year. “She’ll be canonised one day,” he jokes.

At his core, Andy is still driven by the same thing that sparked his journey, a love of barbecue and the people it brings together. Whether he’s mentoring cooks, developing markets, or firing up a smoker, that passion remains unmistakable.