Blake Carson left Memphis, Tenn., at age 13 to play soccer in Brazil and returned months later a changed man — changed by barbecue.
Carson fell in love with the Brazilian churrasco style of rotisserie cooking over a live fire, popular at U.S. chains like Fogo de Chão and Texas de Brazil. As he grew older, his passion for the juicy, mouth-watering Brazilian barbecue only grew, as did his disappointment in the fact that there was no way for the backyard griller to emulate this style of cooking at home. Thus, he invented the new Epicoa Rotisserie. Four-legged in design, it folds into a compact suitcase and opens to feature motorized mounts for up to seven skewers (four are included) that cook over lump charcoal. The design is brilliant in its portability, and it works with a rechargeable battery or via any access to electricity — even a car lighter. Take it to the beach, a wooded cabin, tailgate parties, or simply use it in your backyard. $699 to $999,