The story of Smokin’ Guns BBQ dates back to 1997. That year, Phil and Linda Hopkins competed in their first BBQ contest and quickly realized that they had a natural knack for creating great barbecue.
Over the next few years, they competed in several competitions in many states, most notably taking the title of Grand Champion at the 1999 Jack Daniel’s World Championship Invitational Barbecue Contest. In this event, against 41 other championship teams, they won 1st place for best brisket, 2nd in pork, 4th in desserts, and 5th in ribs. This success and the winnings from the Jack Daniel’s contest inspired them to create their own line of barbecue rubs a year later.
In 2000, Phil and Linda launched a line of BBQ rubs. The Smokin’ Guns BBQ rubs became available across the country in barbecue specialty stores and the Internet. These rubs soon became favorites of BBQ champions and backyard pitmasters across the country.
In 2003, after a 14-year career as a supervisor at a metal fabrication plant, Phil left his job to open Smokin’ Guns BBQ & Catering, a barbecue restaurant and catering company, in North Kansas City, Missouri. Three years later, Linda left her job of 25 years as a technical writer to join him and they haven’t looked back. Phil and Linda continued to hit the competition circuit on weekends, which frequently resulted in more awards.
In 2010, the Smokin’ Guns BBQ restaurant was featured on Food Network’s Diners, Drive Ins, and Dives. Business skyrocketed and Phil & Linda starting planning on a bigger facility to house the restaurant. Deciding to build a new building next door to their existing restaurant, they opened the doors to a beautiful 11,000 square foot building in 2013.
During the next decade, Smokin’ Guns BBQ continued to thrive. A bustling restaurant, business caterings, special events, and BBQ competitions kept Phil & Linda busy and on the run.
In late 2022, after 20 years in the restaurant business, Phil & Linda made the decision to close the restaurant and semi-retire. They are now focused on selling the rubs and sauces and hitting a competition circuit a few times a year.
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