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.
The Founders
Al Frugoni
Al Frugoni is the founder of Open Fire Meat Up and one of the most recognized voices in open fire cooking. Born and raised in Buenos Aires, Argentina — where asado is a way of life — he brought a deep live fire tradition with him when he moved to Texas in 2015. That fusion of Argentine technique and U.S. barbecue culture became the foundation of his brand.
Mike Starr
Mike Starr is the pitmaster and founder of Blazing Star BBQ and a 21-year U.S. Air Force veteran whose travels around the world shaped the way he cooks. That global perspective — and a deep appreciation for bold, diverse flavors — is the foundation of his approach to live fire cooking and the sauces and seasonings he has built his brand around.
Christie Vanover
Christie Vanover is a champion pitmaster, Food Network personality and founder of Girls Can Grill — one of the most influential BBQ brands in the country. A multi-grand champion on the KCBS and SCA circuits, she has competed and judged at the Jack Daniel’s World Championships and organizes BBQ Jackpot, the largest BBQ competition on the west coast.