If you drive through Dillard, Georgia, a blink-and-you-miss-it town tucked into the folds of the Southern Appalachians, you might catch the scent before you spot the source. Sweet hickory smoke drifts over the road, pulling you toward a low-slung building with picnic tables out front and a hand-painted sign: Blue Hound Barbecue. Behind the pit, you’ll usually find Kyle Bryner. Locals call him Kyle. Food Network calls
him the Master of ‘Cue.
The nickname “Mountain Man” came during the 10-week televised barbecue competition, where Bryner’s focus on Southern Appalachian flavors set him apart from a crowded field of nationally-acclaimed grill masters. Week after week, he leaned on the kind of food he knows best while tapping into his creativity: New Delhi Hot Chicken, Grilled Texas Quail over Creamed Corn, Blackberry Dumplings, a Sorghum Glazed Pork Tenderloin Sandwich, just to name a few.
“I just did what I always do,” Bryner says. “Good meat, good smoke, and letting the flavors speak for themselves.”
The competition threw every obstacle it could at him, including surprise ingredients, split-second decisions, timers that seemed to tick down twice as fast on camera. But Bryner stayed grounded. He credits that to lessons learned from his late father, who taught him that cooking wasn’t just about feeding people. It was about creating moments. “He taught me to slow down, and take pride in the details,” Bryner says. “Throughout the challenges, I would always lean on what I thought he'd do in the same situation.”
That sense of connection runs through Blue Hound Barbecue, which Bryner co-owns with his high school sweetheart, Erin. The place has a cult following in Rabun County and beyond, thanks to its commitment to preserving Appalachian culture and Kyle's involvement in the local community.
Winning Master of ‘Cue is, for Bryner, as much about the community as it is about the title. “This is a huge win for our little town,” he says. “It proves small-town barbecue belongs on the big stage.” He hosted a finale watch-party at Clayton Baptist Church, complete with a chili cook-off between him and his son Elijah, and a glimmering trophy reveal.
And he’s not slowing down. Bryner is already working toward his next project: a Southern Appalachian cookbook that will share the recipes, stories and traditions he’s spent years collecting. It will be part instruction manual, part love letter to the mountains. “It’s not just recipes,” he explains. “It’s Appalachian history. It’s where the food comes from, and a tribute to the people who taught me to make it.”
The national spotlight might be new, but the man behind the smoker hasn’t changed. Most mornings, you’ll still find him tending the fire before the sun clears the ridge, keeping watch over the coals. And if you’re lucky enough to catch him there, he might hand you a plate and tell you a story – the kind that sticks with you long after the smoke has faded.
To plan your next Visit: bluehoundbarbecue.com