Every month we’ll bring you a profile of a photographer who has captured the people, the food and the spaces that make up the world of barbecue.

Ken Goodman – New York City, New York

My name is Ken and I’m a freelance photographer based in New York City specializing in food, chefs, rock concerts and celebrity events. My images have appeared in publications such as Rolling Stone Magazine, The Wall Street Journal, Edible Manhattan, Gotham Magazine, Serendipity Magazine and Art Culinaire. To date I have photographed seven cookbooks including the critically acclaimed Wicked Good Barbecue and the James Beard Award Nominated Come In, We’re Closed. Prior to my photography career I spent 20 great years in the restaurant industry as a classically trained chef and restaurant consultant with a culinary degree from Johnson & Wales University. These days I satisfy my cooking vice as a member of the nationally ranked BBQ Team IQUE, winners of the 2009 Jack Daniel’s World Championship of Barbecue! Above all else, I love my amazing wife Jessica and our two incredible kids, so when I’m not on assignment, I’m likely enjoying their company.

The images below are from the Whole Hog Extravaganza. The event was organized by OnCue Consulting, a barbecue consulting business run by Amy and Mike Mills, a father and daughter team who also head up 17th Street Bar & Grill. The Whole Hog Extravaganza occurs every January in Murphysboro, Illinois.



Mike Mills, barbecue legend and owner of 17th Street Bar & Grill, blessing the hog


A few days’ worth of fuel


Hobson Cherry of The Shed fueling the cooker


Splitting a hog by Pat Martin of Martin’s Bar-B-Que Joint in Nolensville, Tennessee


Brad Orrison of The Shed in Ocean Springs, Mississippi showing off his dressed hog


Wayne Mueller of Louie Mueller Barbecue in Taylor, Texas giving a beef rib sermon


Barry Sorkin of Chicago’s Smoque slicing a brisket


A nearly completed hog from Samuel Jones of Skylight Inn in Ayden, North Carolina


A proper porchetta from John Delpha of the IQUE barbecue team


Samuel Jones chopping pork using the double cleaver method


Orrison’s completed hog


To find more of Ken’s images, check out his website. The range of personalities you’ll find on there is staggering.

Every month TMBBQ highlights a photographer with a love for barbecue as subject matter. If you’d like your photos to be included in this online gallery please contact dvaughn@texasmonthly.com