preloder

Our grillosophy

At Cornbred, we have a love affair with all things barbecue. It floats our boat. It butters our bread. It’s what gets us out of bed in the morning and keeps us up late at night. And we share our love of barbecue with our customers every day.

Lunch served 11AM to 2PM
Happy Time from 2PM – 5PM
Dinner served 5PM til it’s gone!

THE TEAM

Our Barbecue Team, formally known as Big T’z Q Cru, began in 2008 with a simple goal– Learn how to cook the best BBQ in the world by pitting ourselves against the best of the best week in and week out on the professional BBQ circuit. We started our first contest cooking on three small backyard smokers with a few coolers, and a tent all loaded in the back of an SUV.

Since those humble beginnings, we have gone on to become one of the most successful competition teams in the country. And now our award winning barbecue has a new home in the historic depot of downtown Ames, Iowa.

RYAN NEWSTROM

RYAN NEWSTROM

Owner, Pitmaster

RACHEL LANGE

RACHEL LANGE

General Manager

BRIAN MALONE

BRIAN MALONE

Executive Chef

EMILY VINCENT

EMILY VINCENT

Front of House Manager

ROBERT LOWERY

ROBERT LOWERY

Pitmaster

SONYA NEWSTROM

SONYA NEWSTROM

Owner

MARK MOORE

MARK MOORE

Sous Chef

BBQ ACCOLADES

Winner of over 250 awards

35 Grand Championships

4 time Iowa BBQ Team of the Year

3 time Iowa BBQ Reserve Champion

National Brisket Champion
(6500 teams)

American Royal World Series of Barbecue Open
Brisket Champion – 2012

American Royal World Series of Barbecue Invitational
Ribs Champion – 2013

Four time invite to King of the Smoker Invitational
(Top 25 teams in the country annually get an invite)

Winner King of the Smoker 2014

FOLLOW US @CORNBREDBBQ FOR UPDATES ON WHERE WE WILL BE AND WHAT WE ARE COOKIN’ UP!

WE LOVE BBQ

Reasons we’re more than mere fans…

IT'S COMMUNAL

It brings people of diverse backgrounds together for a common shared experience.

IT TAKES TIME

It takes immense patience, discipline, and skill applied over an entire day to cook a brisket. In today’s fast-paced world we treasure the opportunity to do something that requires you take your time with it.

It takes devotion

The more of your mind body and soul you put into it the better it will be. There is a direct relationship between the quality of barbecue and one’s devotion to it.

It’s a challenge

Just as we are imperfect as humans, our barbecue is imperfect. We are driven to do our best—to get better and improve – every single time we light the fire.

It’s fun

Gathering family, friends and strangers around a fire, telling stories with the aromas of smoke and delicious meat cooking surrounds you — there’s nothing else like it.

Its rich tradition and history

It is America’s culinary legacy forged on the backs and hearts of humble, hard-working individuals all tirelessly devoted to the betterment of the craft.

It’s transformative

BBQ takes a less desirable piece of meat and through the application of masterful artistry, attention, patience and love, transforms it into something that transcends your normal eating experience.

Its variety

It can be sauced, nekkid, sweet, spicy, savory, anything in between, or all of the above. It can be “Kansas City Style”, “Texas Style” or a style all its own. Like life, there is no right or wrong to it. We celebrate that.

It’s creative

We love barbecue because you can get creative with it. We relish the opportunity to “color outside the lines” a bit–paving our own path–while still honoring the cuisine’s rich history and traditions.

It brings the flavor

BBQ is on the fast track to flavor-town. It is moist and tender, with just the right amount of smoke to awaken our primal nature, but not overpower the meat.

It’s an experience

We love barbecue because it is more than just food, it is an experience.