Cooking over flame, coals, embers, wood, and smoke is one of the oldest culinary traditions in human history and today, it is also one of the most creative and exciting frontiers in competitive cooking.
The Live Fire Cooking Association (LFCA) is a food sport sanctioning body created to give live fire cooking its own identity, structure, and future. It was built to honor that tradition and accelerate its growth through fair competition, consistent judging standards, cook team recognition, education, events, and community connection.
The association was co-founded by three of the most respected voices in live fire cooking: Al Frugoni (Open Fire Meat Up), Mike Starr (Blazing Star BBQ), and Christie Vanover (Girls Can Grill).
“Open fire is not just a way of cooking. It’s a way of life. Bringing the Open Fire World Championship to Memphis in May — the biggest stage in BBQ — is a historic moment for our community. This is what we’ve been building toward.”
– Al Frugoni, Founder, Open Fire Meat Up & Co-Founder, LFC
The LFCA officially launched at the Open Fire World Championship at Memphis in May in 2026.
Open Fire vs. Live Fire
At the LFCA, we recognize two distinct styles of flame-based cooking. With each, a live fire is required. A live fire is a fire that is burning and doesn’t need an outside source like electricity or propane to stay alive.
Open Fire Cooking requires the use of wood or charcoal as the heat source, with no lids or covers on the grill. The food is fully exposed to the flame, smoke, and elements. There is a pure, unguarded connection between cook and fire.
Live Fire Cooking shares the same commitment to wood and charcoal but allows the cook to close the grill lid, giving greater control over temperature, smoke, and airflow.
Both disciplines demand skill, instinct, and respect for the flame. The LFCA celebrates and sanctions competitions in both styles, honoring the full spectrum of live fire craft.