406 BBQ

Stephen Kina

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De « Big Sky » à « Big Flavor »

On te présente Stephen Kina, du 406 BBQ

Aloha ! Je m'appelle Stephen Kina, je suis le propriétaire de 406 BBQ, une entreprise de traiteur et de food trucks à Kalispell, dans le Montana. On est ouverts depuis 4 ans et, l'année dernière, on a eu la chance d'assurer le service traiteur pour le 150e Kentucky Derby. J'adore faire des barbecues et laisser libre cours à ma créativité ; j'aime sortir des sentiers battus en mélangeant des saveurs asiatiques et polynésiennes aux recettes traditionnelles du barbecue.

Hometown:
Napa, CA
Favorite Recipe:
Right now, it’s roasted Dungeness crab with garlic butter, but ask me again in a week.
Fun Fact:
I was high school prom king!
Favorite Activity:
Spending time with my wife and daughter.

MON BARBECUE PRÉFÉRÉ

Big Flavor, Bigger Grill

Masterbuilt Product of Choice

The Masterbuilt Gravity Fed XT is my go-to for rich, smoky taste and serious cooking capacity.

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A Gravity Series XT Grill and Smoker sitting outside on a paved patio in front of a landscaped bed of bushes and trees. The charcoal hopper and control panel are on the right side. The front shelf is folded down. The left side shelf is up with a spatula and grate lifter hanging from the bult-in utensil hooks, and a roll of paper towels is installed on the paper towel holder under the shelf.

Maîtriser le barbecue : questions-réponses avec Stephen Kina

What inspired you to start barbecuing? How long have you been doing it? Tell us how you got started!
I was inspired to BBQ from having my first bite of brisket. I absolutely feel in love with smoked meat, especially in Texas. I have been smoking meat since 2020 and started my catering business in 2021. I started my business because there was no bbq in Montana where I now reside.
What advice would you give to Someone new to grilling? do you have any advice for a new content creator in the BBQ space?
For someone new to grilling, don't be afraid to try new things. There are certain bbq "rules" that isn't set in stone such as flavor profiles and techniques to cook. Be creative and don't try to fit in the oversaturated box that bbq and content creating is currently in.
What is your favorite grilling technique that you've learned and why?
My favorite grilling technique is low and slow, traditional Texas style. That is what I first learned and that is what I built my business on so I keep it close to my heart.