Susie Bulloch

Susie Bulloch grew up in a family that owned a restaurant — she learned to follow and scale recipes from her father at age 10. The grilling came later. Around 2010 she was hired as a paid blog writer for a grill company despite having no grilling background, and taught herself to grill over a single weekend so she could post five recipes a week for them.

When that company was acquired, she launched Hey Grill, Hey in 2015 as a one-woman operation — recipe development, photography, video, and writing all herself. The site grew into a full BBQ media + product company: a signature line of rubs and sauces co-developed with her husband Todd, the paid Grill Squad membership and Hey Grill Hey mobile app, a YouTube channel approaching a quarter-million subscribers, and the self-published Backyard BBQ Hero Cookbook (April 2026) collecting ~100 of her most-cooked recipes with grill, wood, and temperature reference guides.

Along the way: two Guinness World Records (including the longest marathon grilling team at 34 hours 35 minutes in New York City), a runner-up finish on Food Network’s first BBQ Brawl: Flay v. Symon in 2019 (Team Symon), judge appearances on Grill of Victory, and a Facebook Watch turn teaching Shaquille O’Neal to smoke a spatchcock turkey on the Shaqs-Giving episode of Big Chicken Shaq. In 2026 Todd left his outside job to join the company full-time. Hey Grill, Hey is run out of southern Utah as a family business.

Family-table BBQ — recipes for who you’re feeding, not who you’re impressing. The whole platform is built around the idea that BBQ belongs in the backyard, not the competition circuit. Every recipe is framed around the people at the table: your family, on a weeknight, on the gear you already own. The tagline (“Backyard BBQ Hero”) is the entire thesis — the bar is your own backyard, not a competition stage.

Foolproof, repeatable recipes for busy cooks. Susie’s recipes are step-by-step, weeknight-doable, and structured so a first-timer can hit the same result twice. Her Texas Style Smoked Beef Brisket is the canonical entry point — salt-and-pepper rub, 225°F until probe-tender — and her Hot and Fast Brisket spin distills the philosophy: same result in half the time, because the goal is feeding people on a weeknight, not winning a comp.

Representation in a male-dominated space. Susie built Hey Grill, Hey explicitly to represent women in a corner of food media that’s overwhelmingly men. She doesn’t lean on competition pedigree or culinary-school credentials — her authority comes from the consistency of the recipes and the size of the audience cooking them. The teaching voice is welcoming by design.

Susie’s posture is relatable, not expert-coded. She came up self-taught — no restaurant ownership, no competition circuit, no culinary-school credential — and she leans into that as a feature, not something to paper over. The result is a teaching voice that meets first-time grillers where they actually are.

The recipes optimize for repeatability. Where some BBQ writers chase the platonic ideal of a brisket, Susie ships the version that a busy parent can pull off on a Saturday with the gear they already own. The Hot and Fast Brisket article is the clearest expression of that POV: same result, half the time, no apology for skipping the overnight 225°F cook.

Hey Grill, Hey is also a family business, not a personality brand. Todd Bulloch joined full-time in 2026 as Chief Taste Tester / Financial Officer; the rubs and sauces are co-developed; the company runs out of southern Utah as a family operation. That structural choice is part of the voice — the implication is that BBQ at home is something you build with the people you love, not a stage you perform on.

• Recipe blogheygrillhey.comVisit →
• YouTubeHey Grill HeyVisit →
• Instagram@heygrillheyVisit →
• StoreHey Grill Hey rubs & saucesVisit →
• BookBackyard BBQ Hero Cookbook (2026)Buy →