The Pitmaster's Podcast: Recent Episodes
Rusty Monson & Anthony Lujan
We are BBQ competition competitors that aim to share information, advice, tips, and tall tales about our favorite pastime. We talk with the top names in the barbecue industry as well as legends of the backyard, restauranteurs, and more! Our hope is you learn something about BBQ on each episode and you are entertained while doing it!
Join us with Rooster and Graybeard: where fire meets flavor, to salute the troops and talk about Texas made Charles Goodnight Texas Whiskey Bourbon.
We welcome Rusty Monson back to the show for an update on Salt City Barbecue. For 2025 he has won the Best In State vote for Best Barbecue Restaurant. It has officially been one year since he stepped away from the show, so we will see what he has been doing.
7 SINS BBQ is a BBQ Catering Company & Award Winning BBQ Competition Team who competes in the KCBS / CBBQA circuits as well as a producer of Award Winning BBQ Rubs & Sauces in the United States and Australia.
Thyron Mathews is an award-winning American BBQ Chef and Pitmaster, known for his bold flavors, Southern roots, and viral presence both online and on screen. Originally from Royal, Florida—a historic Black farming town where families were once granted their 40 acres—Thyron now calls Iowa home, where he’s built one of the most recognized BBQ brands in the Midwest. Thyron rose to national fame after winning Netflix’s hit competition series Barbecue Showdown, which drew over 40 million viewers globally. Prior to that, he had already earned 16 Grand Championships and was crowned “Best in Show” at the Iowa State Fair two years in a row. What began as a small catering business with his wife, Terrishane Mathews, has since evolved into a full-scale BBQ operation—now rebranded as Thyron Mathews BBQ. From his popular food trailer to his viral how-to videos on YouTube, Thyron has built a loyal fanbase that spans backyard grillers to competition veterans. Thyron is also a trusted partner of top industry names, including Kingsford Charcoal and the Iowa Pork Producers, and continues to lead the charge in BBQ culture nationwide. He has hosted some of the country’s biggest live-fire events, including Smoke Slam in Memphis and the upcoming NBBQA Festivalin Long Island, New York. With his deep roots, undeniable talent, and larger-than-life personality, Thyron Mathews is one of BBQ’s most exciting and influential voices today.
My name is Cory Jones owner of Hearth Heroes BBQ. Our passion for BBQ is evident in every bite. We believe that everyone should be able to enjoy great food without compromising their dietary needs, which is why we take pride in our gluten-free and low-salt offerings. We carefully select our ingredients to ensure that each seasoning blend is not only flavorful but also healthy. Whether you are hosting a backyard barbecue, planning a special event, or simply looking to spice up your weeknight dinners, Hearth Heroes BBQ has something for everyone. From our signature rubs, we invite you to taste the difference that dedication and passion can make. Join us on this flavorful journey and discover why we are the go-to choice for BBQ lovers everywhere. Thank you for choosing Hearth Heroes BBQ, where every meal is a celebration of bold flavors and wholesome ingredients!
It all began in his childhood home where Bob Trudnak was the oldest of four children. His mother was a homemaker, and his father worked three jobs to support the family. Most Sundays were spent barbecuing at the local state park, near their home in the hills of Clarks Summit, Pennsylvania – population 5,100. Sundays were his father’s only day off, and he would spend it barbecuing at the park's charcoal grills. Bob says watching his father's unselfish sacrifice taught him how important selfless contribution is to a family's well-being. When Bob was seven, his dad placed him "in charge" of putting charcoal in the grill. "From that day forward,” he says. “I was hooked on barbecue." And so it began. Fast forward twenty some years to find a celebrity grillmaster who’s become an icon in the world of barbecue, earning the nickname BBQ Bob, and The Time and Temperature Guru. Bob would go on to revolutionize the world of grilling and become a recognized leader in his industry, leaving his influence on the craft around the world.
Karen Wright Wright on QAKA mom to the Steak Princess Russell and I started competing in BBQ in the early 2000’s. He did his first steak competition in June of 2017 with me just there for support. I started cooking ancillaries not long after and then moved to steak.
Sterling Smith, 2022 World Barbecue Champion, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N’ Booty BBQ, has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel’s World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 out of more than 500 professional BBQ teams and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion. Sterling has won over 55 Grand and Reserve Grand Championship Awards, more than 800 top ten awards and is the two-time Australian Invitational Lamb Champion. Loot N’ Booty BBQ is a 5-time Arizona BBQ Team of the Year and was featured on an episode of Destination America Channel’s Smoked, where Sterling and his wife Molly won the title of “Smoked BBQ Boss.” Loot N’ Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.com Accolades: 5 X World Champion 2023 CA BBQ Hall of Fame Inductee 55 Grand and Reserve Grand Championships 800 plus Top 10 awards 17 perfect 180 scores 11 – 700 plus scores 2 X Australian Invitational Lamb Champion 2014 American Royal Open Reserve Grand Champion 2022 American Royal Open Reserve Grand Champion 5 X Arizona BBQ Team of the Year 2022 World Barbecue Champion 2021 World Barbecue Reserve Grand Champion 2023 World Barbecue Reserve Grand Champion Received title of “Smoked BBQ Boss” from Destination America’s Channel Smoked
Beer's Blackdog BBQ is a family owned business in the heart of northern Minnesota's lake country. Born from the good old days of weekly gatherings of good people and good BBQ. Blackdog has grown to be a favorite sauce all over the globe. It is a sauce that appeals to a wide variety of tastes, a sweet tangy sauce with a hint of smokiness and just enough heat to keep you coming back for more. For your next gathering around the smoker or the grill, Que with the Big Dog, Beer's Blackdog BBQ!
Self-sufficiency and discipline are hallmarks of Johnson’s persona, ingrained early in his life by his hard-working and devoted parents. Growing up a “latchkey kid” while his parents worked, Johnson learned to cook and take care of himself, while navigating the streets of Manhattan on his own. His parents’ hard work paid off, and they moved their family to Wyandach, a suburb on Long Island, known equally for its less-than-stellar public schools and the exceptional artists and athletes it turned out. At times tempted to rebel, Johnson was set straight both by his parents, and his elders in the neighborhood, who took it upon themselves to keep an eye on the neighborhood kids. After graduating high school, Johnson embarked on a college career at the University of Connecticut. He soon began to see his college classmates graduating and returning home to their parents. For Johnson, this was an unacceptable and unfathomable future, and during his second year of college, he altered course. It was a pivotal decision for the young man, and one that would shape the rest of his adult life. Relocating to New Jersey, Johnson began working in the custom furniture business, a trade he’d learned in his teen years from an uncle. Over the next few years, Johnson honed his craft and at 27, began his own custom furniture business, living in New Jersey and working in Manhattan. It was during this time that he began to cultivate a passion for cooking. He began to consider a future in the catering industry.
BBQ Pit Bros was established in 2021 by head Pit Master Jordan Williams with Co-Pitmaster Richard Smith. Jordan is an Air Force Veteran with passion for competition BBQ. We are a backyard competition team that travels around the Midwest to compete in Iowa Barbecue Society, Minnesota Barbecue Society, and Kansas City Barbecue Society-sanctioned events. We have placed and competed in multiple competitions throughout the 3, going on 4 years we have been competing. Last year we won Iowa Barbecue Society Backyard Team of the Year. We took 1st place Chicken and 1st place Ribs. We also placed 18th overall in the KCBS Backyard Team of the Year and 14th place Turkey smoke team of the year.
Kyle and his dad began watching a series called BBQ Pitmasters. They were immediately captivated and the show “lit a fire” under the duo, propelling them to learn to cook competition-style BBQ and eventually compete. That year for Christmas, Kyle bought Jerry a little offset smoker and the two got to work cooking almost every weekend, determined to teach themselves how to smoke meat on a competitive level. Competing in KCBS contests, Kyle has earned four grand championships (two in partnership with another team), 19 first place awards, 40 Top Ten calls, five KCBS ancillary 180 pins (with a perfect-perfect score, another rare feat in the competitive BBQ game!), and 14th place in the rib category at the prestigious 2021 American Royal World Series of BBQ Invitational. He also earned seventh place in the dessert category at the 2021 Jack Daniel’s World Championship Invitational BBQ competition in Lynchburg, Tennessee. Kyle has participated in more than food competitions in 11 states since he and his father started Your Behind BBQ. While Kyle enjoys the ride that Your Behind BBQ is taking, he’s in the driver’s seat — steering his fate and pursuing his next challenge. Continuing to compete in any type of food contest he can, he wants to see Your Behind BBQ become a household name. He wants to help teach moms and dads — the weekend backyard BBQ warriors — how to create outstanding meals to feed their family and friends, and perhaps open up a small restaurant one day. Meanwhile, he’s happy chasing his dreams with no limits and having fun doing it… with father by his side.
Lee Coronado, raised in Perryton, Texas, has always had a passion for experimenting with flavors. As a child, he would mix different sauces and condiments from the fridge together to create unique taste combinations, showcasing his natural curiosity in the kitchen. Lee's journey into the world of barbecue began when his good friend Matt Yara built an Ugly Drum Smoker. After trying the BBQ Matt cooked on it, Lee was hooked. Inspired by the flavors, he decided to build his own smoker and dive deeper into the art of grilling. That decision sparked his love for barbecue, eventually leading him to compete in SCA, CBA,KCBS, IBCA events. In his very first BBQ competition, he walked away with the Grand Champion title, and from that moment, he was fully committed to the craft! Today, Lee is the creator of Meat Hammer Rubs, offering a line of award-winning seasonings, including Meat Hammer All Purpose (1st place winner in the NBBQA poultry category in 2024), designed to elevate the flavor of any dish. His rubs are made with high-quality ingredients, never cutting corners when it comes to flavor, ensuring each product delivers the perfect balance of spice and taste. His products have become a favorite among grilling enthusiasts, backyard cooks, restaurateurs, and chefs alike. Lee continues to share his passion for barbecue, from his home base in Amarillo to pitmasters, cooks and food lovers across the country.
Blake lived in Brazil, where he fell in love with churrasco - not just the incredible food but the way it brought people together, connecting them through fire and flavor. When he returned to the U.S., he wanted to bring that tradition home. But nothing quite captured the essence of Brazilian barbecue - so he built it. Bacana makes it easy to bring the flavor and energy of Brazilian churrasco to any backyard. The multiple rotating skewers let you cook everything from picanha to chicken, sausage, and veggies - effortlessly delivering results. Whether it's a weeknight dinner or a big cookout with friends, Bacana isn't just great food - it's a show they'll remember.
Phil has competed in over 300 sanctioned competitions (350 to be exact) including IBCA, KCBS, BCA, and LSBS to date. Phil currently has 90 Grand Champion & Reserve Grand Champion wins combined, with over 300k Career Earnings. Phil grew up In Sour Lake, Texas, his love for food started at a young age, and sports fueled his competitive drive to be the best. He now resides in Bandera Texas with his wife Carmen and their four children. Phil’s first competition was in January of 2015…Hardin County Go Texan in Silsbee, TX. The cookoff had 19 teams and they only called top 3 places in each meat. Phil remembers “I sat on my butt through chicken, then ribs, then brisket until they got to 1st place…Boom! I was hooked.” Now borderline obsessed with the sport of competition barbecue he was constantly mixing up new concoctions to get an edge. That’s when Fowl Play was born. Phil went through many versions starting in 2016 until perfection was reached and he launched LC BBQ Fowl Play in 2018. This same method is still in place, He perfects each recipe and tests them in real competitions until the results let him know it’s a winner. Play Bull debuted later in 2018, with Bosshog and Angry Bull to follow in 2019.
We are excited to announce that we will be conducting a blind tasting of various BBQ rubs to determine the winner of the 2025 BBQ Rub competition. This event will feature a diverse selection of rubs, some of which will be tasted live during the events. Join us for this thrilling experience as we uncover exceptional flavors, ultimately crowning the champion of BBQ rubs. Don't miss out on the chance to witness this epic showdown and find out which rub will crowned Champ!
Self-sufficiency and discipline are hallmarks of Johnson’s persona, ingrained early in his life by his hard-working and devoted parents. Growing up a “latchkey kid” while his parents worked, Johnson learned to cook and take care of himself, while navigating the streets of Manhattan on his own. His parents’ hard work paid off, and they moved their family to Wyandach, a suburb on Long Island, known equally for its less-than-stellar public schools and the exceptional artists and athletes it turned out. At times tempted to rebel, Johnson was set straight both by his parents, and his elders in the neighborhood, who took it upon themselves to keep an eye on the neighborhood kids.
After graduating high school, Johnson embarked on a college career at the University of Connecticut. He soon began to see his college classmates graduating and returning home to their parents. For Johnson, this was an unacceptable and unfathomable future, and during his second year of college, he altered course. It was a pivotal decision for the young man, and one that would shape the rest of his adult life. Relocating to New Jersey, Johnson began working in the custom furniture business, a trade he’d learned in his teen years from an uncle. Over the next few years, Johnson honed his craft and at 27, began his own custom furniture business, living in New Jersey and working in Manhattan. It was during this time that he began to cultivate a passion for cooking. He began to consider a future in the catering industry.
I am a husband, father and bbq athlete! I started doing competition cooking in 2020 and have been hooked ever since. I mainly participate in SCA events, but also compete in backyard and KCBS competitions when the opportunity arises. I just came off my best season overall where I was able to secure the Grand Champion title for both ancillaries and ribs in the BBQ Pitstop steak championship series for Utah and finished 4th place in steak.
I’m a lifelong foodie who’s passionate about bringing people together through bold, approachable recipes. Growing up, I spent countless hours helping make dinner, cooking fish, and baking holiday cookies with my mom. I also learned the art of smoking meat, grilling, and grinding sausage with my dad during our backyard barbecues. These moments instilled a love for food and taught me the importance of connection around the table. My journey into barbecue started as a way to honor those family traditions while creating new ones of my own. As a self-taught pitmaster, I’ve drawn inspiration from mentors like Malcom Reed and crafted signature dishes like Bacon Jalapeño Smoked Deviled Eggs, Reverse Seared Tri-Tip, and Pulled Pork. A viral chicken recipe launched me into content creation, where I’ve built a thriving community and worked with incredible brands like Pepsi Cola, Prairie Fresh, Kingsford, ThermoWorks, and many other big names in BBQ. I’m currently an ambassador for Royal Oak, Heath Riles, How to BBQ Right, and several industry leaders.
The teams 2 English Bulldogs, Brisket and Blaze, claim all the glory for the hard work Colorado Bulldawg BBQ puts in to keep winning on the competition BBQ Trail. Their humans, Levi & Jessica, might have something else to say about that! Colorado Bulldawg BBQ got their start in 2015 with just a few competitions each year. Last year the team decided to chase the Kansas City Barbecue Society Team of the Year points race, and their efforts didn't disappoint. They landed 6th Overall in the country in the Master Series, 18th in the chicken category, 12th in ribs, 5th in pork and 2rd in brisket. With that tremendous year, they also ended up with a 2nd place Brisket and 8th overall at the American Royal Open You never know where the Bulldawgs might pop up for competitions, as they've literally crossed the entire country to compete in the last year from stops in the southeast to trips to the west coast and lots of exciting locations in between. To be as successful as they've been is a testament to their cooking skills! Flavor profiles that appeal to judges varies greatly across the country, and Colorado Bulldawg BBQ seems to be the BBQ whisperers when it comes to what pleases the judges.
Jared Pullman started How Low Can You Slow back in 2016, with the goal to help everyday grill enthusiasts, make better barbecue in their own backyards. Since then, Jared has worked as a content creator and recipe developer, based primarily on Instagram. Jared is a native of New Zealand, which is where his barbecue journey began. Jared is now based in Boise Idaho and is the founder of the Idaho Barbecue Association-a group committed to building and growing the BBQ community in Idaho and surrounding areas. Jared has worked as an ambassador for brands including Wild Fork Foods, The National Turkey Federation & McCormicks Grillmates. He is a published author, a certified KCBS BBQ Judge and event organizer/wrangler.
Christie is the owner of Girls Can Grill® and an award-winning competitive pitmaster. I have cooked on dozens of grills and have at least 30 in my backyard at any given time. I have developed recipes for several companies within the grilling and BBQ industry. I also competed in BBQ Brawl on Food Network and am the host of the BBQ Tips Podcast.
JDQ BBQ is a family-owned Barbecue Rub Company based in Kansas City, the mecca of Barbecue. We make award-winning Sweet Barbecue Rub with hints of pecan and pepper that complement any meat. Our rub has proven results on the competition bbq circuit, bringing championship flavor to your very own backyard.
Join us to visit with Girls Can Grill's Christie Vanover to celebrate the release of her first cookbook, Holiday Grilling!!
Voodoo Roasters Coffee Company: Freshly Brewed Magic Since 2020 Founded in 2020, Voodoo Roasters Coffee Company is your portal to a world of exceptional coffee experiences. We specialize in roasting small batches of the finest beans, offering over 40 unique varieties to tantalize your taste buds. We were born from my passion for coffee & competition BBQ. We have been involved in the BBQ world promoting and sponsoring events like the Steak Cookoff association, Memphis in May, BBQ Pitstop competition series, some state BBQ championships, charity events and Kids Q competitions. The passion for Live fire cooking has carried over to our processes and the care we take with our coffee. The flame roasters we use add flavor nuances you can taste, Fresh From Our Flames to Your Cup: We believe in the magic of freshness. That's why we roast our coffee to order, ensuring you receive beans at their peak flavor potential. Each cup becomes a ritual, a chance to connect with the meticulous craft behind every roast. Two of our best sellers are our own 6 bean blend of premium single origin coffees. It's a dark roast formulated to be bold, flavorful and smooth without the bitter aftertaste of a dark roast. Our second most popular is called Mexican Chocolate lightly flavored with High quality flavoring oils which are still applied while the beans are warm from being freshly roasted, melding together for smooth coffee with hints of chocolate, cinnamon and vanilla. A Universe of Flavor: Whether you crave the bold complexity of a single-origin bean from a family farm with generations of experience, the smooth harmony of our signature blends, or the playful intrigue of our flavored & seasonal coffees, Voodoo Roasters has something for every coffee enthusiast. Explore our diverse selection to discover your perfect cup. Beyond the Bean: At Voodoo Roasters, we're passionate about coffee, but we're also committed to ethical sourcing. We work with dedicated partners & small generational family farms around the world, ensuring fair trade practices and sustainable growing methods. Join the Voodoo Ritual: Visit us online at Voodooroasters.com to embark on your own coffee adventure. Explore our diverse offerings, learn about the origins of our beans, and discover the magic that awaits in every cup. Let Voodoo Roasters be your daily dose of delicious inspiration. Taste the difference that only premium, top quality beans can deliver.
Welcome to Hog Addiction BBQ MIM Whole Hog World Champions SCA Rib World champions Whole Hog Smokeslam Champions 10 Consecutive MBN Grand Championships in a row(National Record) And many more Grand Championships !
Rylee Wright, also known as Steak Princess BBQ, is a passionate Georgia girl who loves to cook. She received her first grill at the age of 8 and now owns nearly 20 grills and smokers, with plans to expand her collection even further. Rylee competes in the Steak Cookoff Association and the backyard division of KCBS, where she has consistently placed in the top 10 in many competitions. One of her notable achievements includes winning the first-ever ladies' Steak Cookoff event held at Loblolly Farms in Semmes, AL. Additionally, she made history as the first female competitor to win two steak cookoff events on the same day, and she is also the youngest competitor to achieve a perfect score of 254.5 in an SCA Steak competition. Rylee won her first KCBS Grand Championship in March 2024. To elevate her cooking and inspire others, Rylee has created her own line of rubs. Her initial two rubs, Rylee’s Sweet Rapture and Beauty and the Beef, were released in October 2020, followed by Firefly Dust and Fiesta in October 2021. Rylee's dream is to inspire more kids to cook, both with their parents and independently.
Crazy Gringo BBQ began well before 2019, without me even realizing it. Various experiences in my life led me to discover what brings me peace: cooking for people! I particularly enjoy cooking outdoors on grills, although I'm not limited to that. My culinary journey started when I was a young boy. I joined Cub Scouts around the age of five, and I began cooking shortly after that, particularly during camping trips. I remember planning the menu for our weekend camping excursions and cooking meals with my patrol. We often used a camping stove, a hiking stove, a Dutch oven, or a BBQ. I treasure the memories of these events and the camping trips I took with my dad. One dish that stands out is a Cornish game hen and wild rice recipe we prepared in a Dutch oven, always paired with a berry, peach, or apple cobbler for dessert. As I grew older and moved on from Boy Scouts, my father continued to love cooking and BBQing as a way to bring our extended family together. He truly had the right idea—food does bring people together! I vividly recall one occasion when all our aunts, uncles, and cousins gathered at our home. My dad bought all the ingredients and printed out recipes for everyone, and we all cooked together in my parents' kitchen. That experience ultimately shaped my goal: I love helping those who want to learn or are interested in cooking. When my wife and I purchased our home in 2012, my parents gifted us a BBQ. My dad's passion for outdoor cooking was obvious, and this gift confirmed my own love for it. We cooked together several times at our house and at my parents' place. My dad particularly enjoyed grilling ribs or burgers. Like me, he would also cook the Thanksgiving turkey or the Christmas ham on the BBQ. In 2016, my dad was diagnosed with acute myeloid leukemia and was admitted to the City of Hope. He managed to come home for about a month during his treatment, and I remember cooking ribs on the grill for our family in the backyard while everyone gathered. Although they weren't the best ribs I've ever made, seeing how happy he was to be home and enjoying them was unforgettable. Little did I know, that would be the last time I cooked ribs for my father. He passed away in September 2016, and I felt lost for some time after that. I continued to BBQ as an ordinary person might, but I struggled with moderate depression and found it challenging to navigate life. In 2018, I discovered a clearance pellet smoker at Walmart and decided to buy it. I assembled it that day and tried my hand at cooking on it. Like many newcomers, the first thing I made was pulled pork. From that first cook, I developed an addiction to this hobby. It allowed me to connect with my father, who had passed, and to bring joy to others through delicious food. Over the years, my passion for cooking has grown, and I've learned to use a variety of grills and smokers, including charcoal ceramic grills, drum smokers, offset smokers, and one of my favorites, my Cedar Creek Asadera. I have competed in cook-offs, placing fourth overall with the Cedar Creek team while cooking over an open fire. Additionally, I’ve been fortunate to cater for events with as many as 1,000 guests using a 500-gallon offset smoker. I am grateful for every opportunity to learn and to elevate Crazy Gringo BBQ to the next level.
Whiskey drinkers and BBQ addicts. Find them on TikTok and YouTube (barbecuenbourbon), talking, cooking, and tasting, whiskey and BBQ.
Ashley, 31 from England. I got into bbq by mistake, having bought an offset smoker accidentally. I intended to buy a cheap charcoal grill but had no experience or knowledge in what I was buying. That was in the summer of 2020, fast forward 2 years from then and I started my own home takeaway bbq business, and then fast forward another 2 years and we’ve just done 16 pop up catering events and a wedding this year. We’ve been on the meat and greet bbq podcast, and met Evan LeRoy & Bradley Robinson (chuds bbq) and I’m hoping to visit Texas next year with several bbq joints confirming that they’d be happy to have me work there whilst I visit, including LeRoy & Lewis, Hurtado BBQ and Bar-A-bbq. I am getting people visit from hours away to try our bbq and someone from New Jersey was in the area visiting and they made the effort to visit our pop up and said how they were blown away by it. I work full time still at the moment and have a Fiance and an 8 month old son, so it’s been a juggling act so far this year. I have no previous catering experience or restaurant experience either. Just one man accidentally falling head first into this crazy world of bbq. I focus on central Texas style cooking on an offset imported from Houston, using strictly Oak.
Hi I’m The BBQ Queen! My name is Roxanne Miller. I am a Wife and a Mother of 3. I grew up in Firebaugh, CA and currently reside in Hanford, CA. I have always been passionate about cooking from a very young age. I loved to cook all types of food so BBQ just seemed like something that would be fun to learn. I started my instagram page in 2016 and chose the name because I thought it was cute. I quickly started growing a following and was cooking for my Instagram page almost daily. In 2017 I started selling BBQ lunch plates to friends and people who followed me. I cooked at my home and delivered them all over Fresno, CA. During this time I also joined a few competitions just to get my feel of the competition world. I purchased my Lang Smoker and fell even more in love with smoking meats.
Join us with three amazing up-and-coming BBQ competition teams! Wild West BBQ, 5XL BBQ, and 1_Bite_BBQ to talk about how they started, what they are doing to improve, and work their way up to beat the pros!
Born in Houston, Texas raised in Utah. Currently live in St. George Utah, I own a private training facility, Prolific Performance and have been a certified personal trainer for 10 years. Owning Prolific for 4 years now. I learned my passion for culinary art from my late Mother Teresa at age 6 she taught me to cook and now I also own a small meal prep/catering company called Juicy’s Kitchen! I was invited to join the Traeger team 3 years ago where I met YOU, and so many amazing chefs who inspire me to push the culinary limits and express creativity Through flavors of fusion and I can’t wait to be on the show!
Janice Smella is the pitmaster for the SmellaQue Competition BBQ Team. Competing on the bbq circuit since 2014, this three time Canadian National BBQ Champion has travelled and cooked across North America. The SmellaQue consists of her husband and two kids. Occasionally the team has changed, as Janice's teenage daughter has recently begun to cook as a solo team challenging Janice and other teams at BBQ contests. Janice's specialties is that she's versatile and not afraid to try things out. Whether it's baking on a smoker, cooking fish, smoking beef tongue, she's fascinated by it all
Bushmaster BBQ Brawler 01 Brisket Rub, crafted by a veteran and champion pitmast Chris Webb! This seasoning blend is full of flavor and creates a perfect bark every time. Ideal for use in the backyard as well as on the BBQ trail! Whether you're smoking low and slow or grilling hot and fast, this rub will bring out the best in your brisket.
We talk to Christie Vanover and Greg Rempe join us to discuss the newest wireless probe technology.
Brandon and Katelyn, accomplished cooks with experience in the Steak Cookoff Association (SCA), have made the decision to delve into the realm of barbecue rubs. We will be conducting a live tasting of The "Crain" Attraction. Your presence and any questions you may have are warmly welcomed!
Matthew Hussey from Trinity, NC. I’m a full-time electrical equipment sales engineer, but when the workday ends, I dive headfirst into my real passion—cooking! I’m the guy behind "The Hungry Hussey" on YouTube, where I’ve been sharing my love for backyard grilling, smoking, and cooking since 2012. It all started in 2012 when I got my first Big Green Egg. That was the moment I became a certified “Egghead,” and I’ve been hooked ever since. I used to post my cooks on Instagram, but things kicked into high gear after a marketing firm reached out and suggested I check out Todd Toven on YouTube. I figured, “Hey, I can do that too,” and that’s how The Hungry Hussey was born on YouTube. Now, I’m all about showing regular folks how to make “Some Good Groceries” on everything from a 36" Pro Series Blackstone to a Lone Star Grillz offset smoker. If it can cook, griddle, or smoke food, I’m all in! My sidekick Maggie, our dog, is usually around making sure everything’s up to her standards too. When I’m not cooking, you can find me hanging out with my amazing wife Makenzie, our two kids Maryn and Mason, and our two dogs, Maggie and Molly. Life’s busy, but I wouldn’t have it any other way. Looking forward to chatting and sharing some laughs, tips, and maybe even a few kitchen fails—because hey, they happen to the best of us!
We will discuss the recent changes to The Pitmasters Podcast, including new team members and their contributions to the show and BBQ community.
Jacqueline Wise, a Cordon Bleu trained professional chef, event designer, forager, and avid gardener, is passionate about hosting epic parties and creating delicious meals, especially those involving fire! With experience at The Ritz London, two Michelin Star restaurants, and Buckingham Palace, Jacqueline now runs several food businesses, including @Positivelydeliciousfood for Nomadic Fire-Cookery and Foraging School, @Kelmsleycatering for weddings, and 'Jacqueline Wise Chefs' for luxury fine-dining at home. She is known for her expertise in cooking game, seafood, hyper-seasonal and organic produce, and her focus on soil health and nutrition. Jacqueline has appeared on TV and BBC Radio, winning the Channel 4 show 'Win it cook it.' She is a member of Pasture for Life and The Sussex Wildlife Trust, and is passionate about educating people on sourcing and cooking meals, reducing food waste, and promoting mental and physical health, as well as the health of the planet, through good food. When not cooking, Jacqueline enjoys surfing, sailing, foraging, and gardening with her family near Chichester in West Sussex, England. She is known for her great sense of humor and loves to share food puns, jokes, and her contagious passion and energy as she aims to make a difference, one stomach at a time. We are excited to have Jacqueline join us; with over a decade of experience in BBQing for large gatherings, she will also share her insights on working in hospitality and balancing motherhood and entrepreneurship. Chef Jacqueline has a wealth of tips, tricks, and stories to ignite your passion for cooking!
Scott is a competition steak cook and occasional KCBS chicken cook from Shiocton, WI. He started participating in SCA competitions in 2019 and has since collected 22 1st-place wins and a World Championship. When he’s not out on the competition trail he enjoys cooking backyard BBQ at home with his wife Jessica and their 4 dogs & 3 cats.
You can often find John tailgating at home and away Jacksonville Jaguars games. He lives and breathes tailgating; it’s definitely a passion of his. Everything from planning the season's cooks based on opponents to loading the Traegers up in the truck at 6 am. He enjoys those fall Saturdays/Sundays bonding with friends and family over a delicious meal. More recently, he has dipped his toe into the competition scene here in Jax, where he has taken home 1st place in ribs, brisket, and sides. Learning the lay of the land from steak cook-offs to ancillaries holds me over until it’s time for football season
Kara, Is that BBQ Mom from Toronto, Canada. You can find her dancing around the kitchen and firing up her grills on the daily. She is a BBQ recipe developer and content creator for some of BBQs biggest names. Sharing her life as a mother of three with energy and a zest for life (pun intended) and BBQ.
Leigh Brandon has lived in Houston for 45 years. She works in Commercial Banking but when she's not banking, you can find her cooking, gardening, or fishing on the weekends. Living in Texas and being close to the Louisiana state line, her dishes are a mix of Southern and Tex-Mex to Cajun inspired. If you were to sit down at her dinner table on a Sunday afternoon, you would be met with Texas smoked brisket, fried Southern catfish, venison smoked sausage, or frog legs, Cajun crawfish dirty rice, fried green tomatoes & okra, or maybe a bowl of Tex-Mex charro beans with cilantro & onions. She loves working on her tamales orders during the Fall and Winter, and when she has help, she has catered a few BBQ events. Leigh is a “Plater” and enjoys showing her work, but the real excitement comes when she has filled someone’s belly, and they give a smile.
Troy is a father of 2 young kids, Back to back steak and ancillary champion of NZ 2022 and 2023, two time NZ BBQ Alliance Grand Champion, competes in Australia and the USA, runs a legendary bbq joint, 2 burger joints, a couple of food trucks, a catering business and a micro brewery.
Smokin' Hoggz BBQ is a competition BBQ team from Abington, MA, formed in 2008. What started out as a hobby has turned into a small family business. We have created a line of rubs, sauces, and cookbooks for you to enjoy and share with your friends and family.
Jeremy Yoder is a barbecue enthusiast from Kentucky who loves to spend time smoking meat and enjoying the rewards of a long cook.
Shaan, He is passionate about creating dishes that combine the warmth and flavor of home with the vibrant influences of Caribbean, Latin, and BBQ traditions. Being raised in Sangre Grande, Trinidad, and Toronto, Canada, food was not only a means of sustenance but also a joyous celebration. I developed a deep appreciation for the rich and diverse flavors of my heritage. For instance, Sunday lunches typically consisted of BBQ chicken, fried rice, potato salad, and sliced cucumber with a dash of salt and pepper. My recipes are a fusion of family traditions and personal creativity. From stewed chicken to savory empanadas and slow-cooked barbecue, I invite you to join me on a mouth-watering journey through my YouTube channel. Whether you want to recreate nostalgic dishes from your childhood or explore new flavors, my videos offer step-by-step guidance, helpful tips, and a whole lot of flavor-packed inspiration. Cooking is not only about nourishing the body, but also about nourishing the soul. Let's cook up something special together and enjoy a delightful fusion of Caribbean zest, Latin flair, and BBQ goodness.
We had the pleasure of sitting down with Logan Chestnut, the talented pitmaster of Small Batch BBQ and the charismatic host of the Right On Que Podcast. Our conversation delved into the intricate world of competitive BBQ, exploring the triumphs and challenges of his competition days and the journey that led him to where he is today.
Mike Star a 21-year US Air Force Veteran, whose global travels ignited a passion for diverse cultures and flavors. Now, those worldly experiences are infused into every bottle of sauce and seasoning, promising to elevate your backyard gatherings to new heights. Prepare for a culinary adventure where every dish bursts with high-quality ingredients and bold, perfectly balanced flavors. Say goodbye to bland dinners and lackluster barbecue parties – Blazing Star BBQ guarantees an unforgettable dining experience.
SCA roundtable with Jonny Cobia, Brennon Nielson, and Steve Conaway. This is Rusty's Last show. Thank you for all the support and memories. It all has meant more than you will ever know!
We chatted with Keith Wineinger of the Burn Shop. He makes custom grills for all types of smokers, grills, and other appliances. We had a blast chatting with him, and you'll love what he offers. Head over to the Burn Shops Website and check them out.
We chat with Chris Ayres of Zia Smoke BBQ. We chat about why chopped brisket is better and why you should never say you cook better than a restaurant pitmaster.... and of course a whole lot more.
We talk with Caray Ann Sharp of Hot Mess Express. She won a few big steak comps, and her method is, well, different. Join us to discuss more the philosophy of comps than the methods.
We talk to Mike Erickson Founder of National High School BBQ Association about what he is doing to keep the bbq flame going in our youth through high school bbq comps, Tune in and check out The National High School BBQ Association
We catch up with Brett Galloway co-founder of the SCA. We talk about his new book, the world championship and more.
This week we tried to get a guest but they had other plans. Instead, you get the first episode of Rusty's new food truck podcast. We hope you enjoy. We will back to 100% this next week
We explore the interworkings of a BBQ Association. Bobbi chats with us about the association, its work, and how to get involved.
We catch up with Ronald Burns of Hotty Totty Rubs and sauces. A legendary rub maker and a hell of a competition cook as well.
We chat with Dan Phelps and Christie Vanover about the new GE indoor pellet smoker. They have had a few serious cooks on it and we break it down.
We have John Lindsey of All Q'ued Up joins us again. We catch up but mostly we talk about the side of sponserships nobody wants to hear or talk about.
We talk to Joe Wilson and BJ Searcy of Chaery Anchor BBQ. They are a new BBQ team that is already out winning big contests. We chat with them about winning Bullhead and some of their processes.
Steve Johnson, owner of BBQ Pitstop, a BBQ supply chain in Utah. Steve talks rub selection and if you want to bring your rubs or suces to market. He also reveals the dates for the BBQ Pitstop Steak Championship Series in Utah.
Miriam Benson, SCA champ, and her husband, Nate Benson SCA champ as well, break down their whole cook. Nothing was left un answered. If you're looking to get into SCA or need some great tips this one is you you
We chat with Henry LaFollette, a SCA promotor who keeps his buy-ins low and the purse high. Wanna know how he does it? Download this episode to find out!
Fresh off their RGC at the Jack, Brett and Benny run us through their method and share some great tips on improving your comp cook.
We have Ty Higgins on the show. He just took down the American Royal SCA comp and he is here to run down his process. So if you are new to the sport of SCA or like Rusty and haven't been around the game for a while, this episode is for you.
Ben Holder stops by to chat about BBQ and steak cooking. Ben has proven to be an amazing food competitor and an over all cool dude.
Kyle Halvorson of Thermoworks stops by to chat about putting on an SCA event and talks about sponsorship. If you are interested in getting sponsored this is the episode fo you.
Kate is a health conscience Pitmaster. She recently showed off her skills on BBQ Brawl in Food Network. However, most impressive is she is the pwner/pitmaster of HI-BBQ a very success BBQ joint in Hawaii, Voted Hawaii's best bbq by Eater and is a KCBS BBQ judge.
Shawn Rapier recently teamed up with Alacruz Argentine Grills, and fell in love with them. We had to have him on and tell us all about it. This is definatly a grill you should look into, especially if you're looking for a back-to-primal cooker. Check them out at ALACRUZ
Chad and his Dad run probably the best SCA contest in Utah. Situated in central UT, this quad is the biggest comp in Utah and the way it is going probably the west. Chad talks about the contest from his perspective and what he hopes the future will be and he has BIG plans.
Kris Hollis (Booties BBQ, Knuckle Draggers BBQ) joins us to discuss all 4 comp meats. Kris has been in the comp game for a long time and has had tons of success. Join us as we try and get all the info we can to help you just cook better.
We welcome Christie Vanover back again to talk about her competition pork recipe. She also has some exciting news! Christie breaks down every step she takes making her over 170 average pork. Yet another one you don't want to miss.
We talk to world champ Doug Scheiding of Rogue Cookers about tips and tricks of pellet grills. There is a lot of excellent info in this one for those new to pellet cookers and those who have used pellet cookers for years. This is one you don't want to miss. Let us know your favorite pellet cooker technique.
Roger Donohoe has become a great steak cook, but it wasn't the easiest of journeys. Now he has bagged a perfect score and is one of the top steak cooks in the SCA. We chat with him about his process and his journey.
Dan Phelps of Learning to Smoke joins us to chat about BBQ, Social media, and of course, shoes. Dan has a huge presence on social media and a wealth of knowledge. If you are ever short of ideas on what to cook, make sure and follow his page. We learn a lot and hope you do as well.
Christie Vanover runs us through her rib recipe step by step and lays all her techniques out there. There are some serious nuggets in this episode!
Christie Vanover is a well-known pitmaster, grill master, and founder of the popular website Girls Can Grill. She is a self-taught grilling expert who has been honing her craft for over a decade. Christie is known for her creative and flavorful recipes and expertise in all things grilling and smoking.
Christie's love of grilling started when she was a child, watching her father grill on their family's Weber kettle grill. She started experimenting with grilling herself in college and soon became hooked on the process. Over the years, she has perfected her skills and developed her own style of grilling that incorporates bold flavors and unique techniques.
In addition to running Girls Can Grill, Christie is a sought-after speaker and educator on all things grilling. She has appeared on numerous television shows and has been featured in many publications, including Food & Wine, Southern Living, and USA Today. She is also a regular contributor to barbecue and grilling publications and has won several awards for her recipes and techniques.
Legend of BBQ Sterling Ball stops by to chat about the hall of fame, brisket, music, and his life in semi-retirement. We also talk about what he is working on and should be working on (cough, book, Cough) Sterling is on of our favorite guests and we hope you love listening as much as we did.
Matt Messer is the man behind Cotton Gin Smokers. These made-in-America drum smokers are easy on the eyes but can cook a mean piece of meat. Anthony and Guest host, Jesse Johnson of The Pitmaster BBQ Supply, talks with Matt about how to efficiently cook on these drums, how they are built, and everything you need to know about Cotton Gin Smokers.
Travis Padderson owns one of the fastest-growing rub companies in Flaps 20. Besides their rubs, their marinade Moo Magic is a staple on the circuit. He walks us through how to marinade and a little bit about the science of it. He also revels what his process of sponsoring teams and what he looks for.
We chat with Ken Perkins, who just won the SCA world championship. We talk with him about the moment his number was called, and about his process living in the cold north, we even learn what rubs he used on his $10,000 steak.
Tim Sheer owns Gateway Drum Smokers, Blues Hog BBQ, Marble Ridge, and the head cook of the famed Shake and Bake BBQ team. We chat with Tim about all his ventures and get some tips on how to start and run your Gateway drum properly. We talk about the impact of Drums in the bbq world and much more.
Lady Jaye is not your average "BBQ" place. They use high-quality meat with downhome recipes with a fine dining flair. It is hard to define, to say the least. We talk about cuts of meat and how to cook some fancy meat that most of us don't think about. Seriously when you eat here let us know what you think!
Flip Flop is a long-forgotten technique, but Andy Moeckel is bringing it back in a big way. Traveling all over the planet sharing his family tradition with everyone and anyone wanting to cook venison the right way. Trust me when I say you won't eat deer meat the same way again after you have tried the Flip Flop.
Katelyn is the Steak cook of Trump My Rump BBQ & Steak Crew. She has been a top SCA cook for a few years and is just off a win at a recent BAMA-Q event. We chat with her about steak contests, cooking steak, and much more.
Jamie is an SCA rep and recently cooked her first SCA contest. Whe pulls the curtain back and allows us to see what a rep does and what are some of the dos and don't of turn-ins.
We chat with the host of Bama-Q Lisa Blackwell. We chat about where the show came from, some updates on new shows, and what's to come. If you haven't been watching Bama-Q you're missing out.
We chat with the host of Bama-Q Lisa Blackwell. We chat about where the show came from, some updates on new shows, and whats to come. If you haven't been watching Bama-Q you're missing out.
We catch up with Phil the Grill and chat about his epic wins and his thoughts on Utah judges. We talk about his restaurant and how to avoid turning in a KCBS box. We get his secret to comp ribs (well, not really) and all things Phil the Grill.
Father-Daughter duo who, instead of getting ice cream and watching movies, they prefer to spend family time cooking steaks in parking lots. Both are going to the world steak championships, and we talk about their journey. We also have Brennon Nelson on as a guest so we also chat with him about the world of steaks.
Father-Daughter duo who, instead of getting ice cream and watching movies, they prefer to spend family time cooking steaks in parking lots. Both are going to the world steak championships, and we talk about their journey. We also have Brennon Nelson on as a guest so we also chat with him about the world of steaks.
This week we chat with multiple ancillary and steak golden ticket winner Jonny Cobia. He has crushed it on the ancillary scene in the west and has done very well for himself on the steak side of things as well. Jonny wasn't a fan of cooking up until a few years ago an now he is one of the best in the west.
We catch up with legendary pitmaster Harry Soo. Harry has been busier than ever and is still going full boar on his youtube channel, class, traveling, and more. Harry has made it his mission to teach anyone who will listen to some of his vast BBQ knowledge, and it is always a good time to get him on the podcast.
If you want to meet Harry and you live in CA you can catch him at Juniors Smokehouse on December 17th from 11 am till sold out. He will be cooking up some food and doing a meet and greet.
Smitty is killing the game right now. Winner of the World Foods World Championship BBQ title and RGC the Royal Open. This is just a snipped of wins and hardware Sterling has taken down this season. We catch up with him and hear about everything he has been up to.
In his first year in competition BBQ, he went and placed at the Jack and made it to the royal. His first SCA, he got his golden ticket. Larry talks about his journey over the years, and he gives us great pointers on how to win SCA!
Since we had Kyle on the pod last, he has taken 4th place in pork shoulder in Memphis in May, 4th place overall at the Royal invitational, been on TV, add new rubs to the lineup, bought a restaurant, and much more. So much to talk about in so little time. Don't forget to follow Kyl and all he has going on over at yourbehindbbq.com
Brennon Nielson updates us on his SCA career. We talk about rules you may not have known in judging, the new things he is doing to get back on top, and some cool gear he uses for his cooker. We gleaned a lot from this episode and hope you do as well.
Matt Hanson is fresh off the Jack, and we talk to him about what his 2nd time around was like. We also talk about their growth not only in scores but what they are doing to help people get better cooking comp or backyard BBQ.
This week we chat with Roby Burch of Burch Barrel. One of the cooler grills on the market. It has a lot of versatility and is a game changer for hunting, camping, and tailgating. We chat about the beginning and what makes Burch Barrel of the best cookers you can have.
This week we catch up with Lynnae Oxley. She has had her food trailer for over a year, and we drop in and see how that is going. So if you have ever considered a food business, hopefully, this episode will help you decide to run far away.
Steve is back to talk steak. He just took down the BBQ PitStop Championship series and is the #1 contender for the West coast steak championship. We get a few tips for Steve and talk steak competitions in general.
With the upcoming Pizza Cookoff Association, we chat with the Former owner of the best pizza in Utah, Jack Carlisle. He has more pizza experience than most people in this state combined. We talk with him about tips for making the perfect pizza. If you're cooking for yourself or looking to get into competing Jack dishes some great advice.
This week we have Tony Roberts and Chris Webb from Proud Souls Barbecue & Provisions. They have some BIG news to talk about, and they come on to share that and much more. We also get great tips on buying products for comps or maximizing your meat quality. Come join us live from Western Legends in Kanab UT.... Spoiler alert Chris Webb takes GC! Download this NOW!
This week we have Sunny Mood of Moodswing BBQ and Richard Fergola of Fergolicious BBQ. We chat with them about what they have been up to since we had them on the pod last. We also chat about an upcoming class they have in Utah next month. You can sign up at https://www.fergoliciousbbq.com/
The last time we talked Brisket with Matt the audio was hard to get through. So after hearing from some of you, we decided to record this again, and I am glad we did. I think we got a lot more from Matt this time round. SO even if you heard this one before, there is definitely something to get from this.
Competitor, backyard cook, pellet, and Stick burner aficionado Deni Lathrop of Chicks That Smoke does it all. We chat with her about the world of BBQ and her new rub and, of course, much more. Check her out on Instagram for great bbq content!
After judging Jack for a year, Christie Vanover of Girls Can Grill is finally cooking it. After a very successful 21 season, Christie is more focused on BBQ than ever before, as she is now a full-time BBQ pro. We get some of her secrets and talk grills and much more.
A new competitive food sport is coming to a town near you, and it is called the Pizza Cook-Off Association. Jerry Belcastro is the guy who is bringing pizza to the competitive forefront, and we chat with him about what to expect from the association and if Dominos is the best pizza chain or not.
We wrap up this four meat series with Matt walking us through his brisket cook. We go through everything from selecting the brisket all the way to boxing it. Matt is one of the top brisket cooks in the nation, and you don't wanna miss these tips
Zack Moreno of A Boy and A Grill is a home cook who is a BBQ fiend. If you want a break from all the competition talk, this is your episode. Maybe you can learn something about cooking for friends and family and not 6 strangers.
We got Matt Hanson of Cooked Pigs back to talk ribs. He runs us through his whole process and has a grip of tips you can take to your next comp. I know we said we would talk brisket but we didn't and for that we a sorry. The good news is, that he will be back to talk about brisket,
Charles Wong set out to advance the art of BBQ by combining Texas Style BBQ and Asian dishes. The results have been pretty amazing. We chat about where BBQ is going and explore things you can smoke other than the normal BBQ fair.
https://umamicue.com/
We have Mark Lambert of Sweet Swine O' Mine on the podcast today. This dude is a legend, winning 7 World Championship titles and countless awards. We talk with him about his recent Memphis in May shoulder win and how to cook a whole hog and of course a whole lot more.
Check out Mark's website: https://ssomd.com/
If you want to take his BBQ Academy Class go here: https://bbqchamps.com/pitmasters/mark-lambert/
We have Mark Lambert of Sweet Swine O' Mine on the podcast today. This dude is a legend, winning 7 World Championship titles and countless awards. We talk with him about his recent Memphis in May shoulder win and how to cook a whole hog and of course a whole lot more.
Check out Mark's website: https://ssomd.com/
If you want to take his BBQ Academy Class go here: https://bbqchamps.com/pitmasters/mark-lambert/
We have Mark Lambert of Sweet Swine O' Mine on the podcast today. This dude is a legend, winning 7 World Championship titles and countless awards. We talk with him about his recent Memphis in May shoulder win and how to cook a whole hog and of course a whole lot more.
Check out Mark's website: https://ssomd.com/
If you want to take his BBQ Academy Class go here: https://bbqchamps.com/pitmasters/mark-lambert/
Ryan Grob is a long-time bbq competition cook. Started out with Mike Mills and set out on his own and has been living the bbq life ever since. We talk about his long decorated run and much more. Chad Unsicker comes on for a minute and talks about the SCA QUAD coming to Utah in August.
Lu and Damon of Croix Valley not only slay it on the competition circuit in BBQ, SCA, World Food, and ancillary. They also have a great line of award-winning barbecue and grilling sauces, marinades BBQ rubs & Seasonings, and Bloody Mary products. You have also probably seen them on one of their many TV appearances, including BBQ Brawl and Guys Grocery Games to name a couple. We talk Steak comps, BBQ, and much more
This week, we get brisket tips and more from Derek Perry of Freedom So Hard. Derek runs a catering business and is an avid backyard bbq cook. He is a multi-faceted cook and cooks on several different cookers, so there is something for everyone on his pages. So come hang out with us and learn a thing or two from Derek.
This week, we get brisket tips and more from Derek Perry of Freedom So Hard. Derek runs a catering business and is an avid backyard bbq cook. He is a multi-faceted cook and cooks on several different cookers, so there is something for everyone on his pages. So come hang out with us and learn a thing or two from Derek.
Matt is fresh off a GC and 2 RGCs run in the pacific northwest, and he comes to the podcast to run us through his 1st place chicken leg recipe and how he does his famous pork. Matt kills it on the circuit, and we always learn something when he comes on the podcast!
Fresh off their first backyard BBQ GC, SinBin BBQ has done some damage in the SCA, snagging a Golden ticket to the big steak dance. Anthony talks with Chris and Christina Dunyon about BBQ and steak cooking.
Don Bruton Jr started small, real small, and has grown his BBQ business to a full-time job. So download and hear his story maybe you will learn a thing or 2 about selling bbq. Find out why Don or Rusty will have to shave their beards.
Today we chat with Bill Dumas also known as the Sausage Sensei. If you like sausage even a little bit you NEED to get down to Liberty BBQ or Brotherton's Black Iron and get ya some and if you want to learn how to make sausage you NEED to take his class. Come learn about what it takes to make sausage, what you may need, some tips and info about one of the oldest food known to humans!
Today we revisit our conversation with Joe Pearce of SLAPS BBQ one of our favorite episodes. We hope you learn something you missed the first time around with this BBQ legend. This was a while ago so remember that, for example, I said the food truck will be up and running by April 😂... Little did I know it would be many months after that.
Anthony and Rusty talk about Anthony's steak process, why we hate ancillaries, judges, and SCA in general.
Nevada's team of the year Stevo has been killing it on the BBQ scene the past few years. We talk with him about his rise through the BBQ comp world and much more
Scott Harris of Surefire Foods has won Golden Tickets in SCA Steak and Ancillaries and is an accomplished BBQ competitor as well. We chat with him about his culinary background and how that helps and hurts him in comps. How he pays for comps and so much more.
Scott Harris of Surefire Foods has won Golden Tickets in SCA Steak and Ancillaries and is an accomplished BBQ competitor as well. We chat with him about his culinary background and how that helps and hurts him in comps. How he pays for comps and so much more.
In this episode, we recap the SCA world championship with Morgan Strunk, Nate Benson, and Bobby Oliver. We chat about their experience, what is needed to prepare for such an event and what it takes to walk.
Pitmaster of Fire and Smoke BBQ and host of Man Meat BBQ podcast Mikey Kay stops by to talk about what he has been up to and talk bbq business.
Aaron Gonerway is a former Texan who now cooks in the challenging cold and altitude of Aurora CO. Starting out as a small operation for friends or anyone lucky enough to catch his food for sale on socials to now securing a permanent location. We get to know his story and some pointers on selling and cooking bbq
With the SCA World Championships coming up soon we talk to the winner of last year's event Marissa Ouverson. With her new tell-all class on BBQ Champs and a slew of wins under her belt, we talk to her about what got her there and some tips and tricks she has picked up along the way.
We head north to have a live chat with Angie Cammack Butcher over at BBQ Pitstop of Logan. We talk about meat cuts and get a butcher's take on good and bad meats. Rusty even gets schooled on porterhouse. If you like meat and wanna learn a thing or 2 about where it comes from, check out this episode.
This week we have the legend of pits David Knight founder of Ole Hickory Pits. We get into how he started in the pit-making business and about the journey that lead him to the BBQ Hall of Fame and how Ole Hickory became one of the best cookers out there. Download where ever you get your podcasts.
We check in with John Linsdey of All Q'ued Up and Arkassippi Smoke Live. Co-creator of the now-famous Arkassippi combo.
John recently won the prestigious Hog Drop put on by none other than Myron Mixon. A lot has changed since john was on the podcast last, so come catch up and learn what is new with the master of steak
This week we chat with the legendary rub maker and bbq competitor Stephan Franklin of Simply Marvelous. His rubs are used by the best cooks on the circuit and we get to know the man behind one of the best rub lines in history. He drops a lot of info about how to be a successful competition cook so don't miss this one.
This week we have Tony Roberts a very accomplished BBQ cook and owner of Proud Souls Barbecue and Provisions. We chat with him about his adventures in owning a bbq shop, tips and tricks on the comp circuit, and elevation cooking. We cover a lot more and could have gone on for another hour. so we will have to have him back. We hope you enjoy it.
Thermoworks has been busy making some new toys to take your cooking game to the next level. We talk to Amanda McGrath and Kyle Halverson about said toys and what you need to know about them before you buy. As always Themoworks knocks it out of the park and we are excited to share this info with you.
One of, if not the best rib cook in the world James Cruse chats with us about his win at Memphis in May, his new adventure in to rub development with Deep South Blenders and cajun land brand, his wins at Hogs for a Cause, the Saints, which chicken is better out of Popeyes or Churches, what could be the best documentary series ever, and his future in bbq competitive or otherwise. In our opinion probably the most underrated cook in the bbq world right now but that looks like that is gonna change soon.
This week we are catching up with Sunny and Jeff Moody. Sunny is fresh off her World Championship win at World Foods and they are getting their hands in all sorts of things. A lot has changed since we last spoke. Download and find out what they are doing these days and see how much they know about pointless bbq trivia!
This week we are catching up with Sunny and Jeff Moody. Sunny is fresh off her World Championship win at World Foods and they are getting their hands in all sorts of things. A lot has changed since we last spoke. Download and find out what they are doing these days and see how much they know about pointless bbq trivia!
We chat with the legend Kelly Wertz of 4 legs up BBQ about the new KCBS National Steak Championships, sausage, and how to be a better competitor. If you have been interested in knowing more about the new KCBS Steak competitions we went right to the source to get the breakdown.
Phil Breeden of LC BBQ is one of the best cooks on the circuit with an excellent rub line used by some of the top cooks. We chat with him about BBQ of course. We also talk with him about his extensive travel this past year (he cleared more than 50) and what gas stations to avoid in Atlanta. Give him a follow and try some of these rubs, you will love 'em.
One of the best brisket cooks on the circuit Brian Dywer of BBQ Bus sits down with us and talks bbq, tools of the trade, and his favorite cookers. He is also the inventor of the Brisket Holder and Bus Boards, 2 great accessories for any comp cook. Come hang out with us as we get to know Brian and learn a thing or 2 along the way.
Christie Vanover of Girls Can Grill is fresh off her GC in Indio CA. She just got back judging The Jack and is running SCA competitions. We run through her process and hear about her experience at the Jack and much more
Joel Fleetwood is an accomplished BBQ competitor and has recently been nominated to be on the KCBS board of directors. We chat with him about how he hopes to improve KCBS and BBQ in general.
If you can spell BBQ you know who Fred Robles is and what he has accomplished. The owner of Rio Valley Meats in Weslaco, TX took a stab at a bbq contest 10 years ago with borrowed equipment and has since become one of the best competition cooks in the world. He now is the head of the Champions Barbecue Alliance. We chat with the 2019 American Royal Grand Champion and learn more about the man and the myth!
Arnie has a combined 100 Grand Champion and Reserve GCs he is one of the top brisket cooks in Texas AND is an International Barbeque Cooker's Association Hall of Famer. He has a really great online bbq class as well that you can find here
Scott Nardi is an SCA cook who has 9 wins this season which is an SCA record. He also got a perfect score so to say he is one of the best out there is an understatement. We walk through his process and get a few tips we can use in our game.
We catch up with our good friend Lynna Oxley of Sugars BBQ. She has a new rub a new food trailer and made an appearance a the Jack! Check out what Lynnae has been up to since her SCA Golden Ticket. So sit back and relax after you download the episode of course.
First, we talk about Rusty's experience at the Jack then we get some advice on branding and how to get and retain sponsors. Megan walks us through all that and what she and her husband Jason have going on in the busy world of Burnt Finger BBQ.
YSB aka Your Steel Booty is one of the hottest teams on the circuit right now. Winning almost every comp they enter or damn close. They are fresh off of a 3rd place finish at the American Royal Invitational we chat about that and so much more.
Get your hands on the book by the world champ Sterling Smith from Loot n Booty here
This week we talk to Jack Danials Senior Brand ambassador Jed Lirette. So pull up a chair and pour yourself some Gentleman Jack and listen as we talk about the most prestigious bbq contest in the world and the most recognized whiskey brand on the planet.
This week we are replaying one of our old, but one of our favorite episodes. We are replaying the Chris Lilly episode. If you haven't heard it before now is your chance to listen and if you have heard it, trust us, it is as awesome the 2nd time. Great content by one of the most genuine dudes in BBQ.
This week we talk to the winners of the BBQ Pitstop Championship series Nate Benson, Steak Grand Champion and Reserve Grand Ancillary, and Kyle Matuszewski
Ancillary Grand Champion. We learn to origins of Turnip soup and learn a thing or two from these elite comp cooks.
Thee Anthony Lujan Takes over the Pod this week and chats with Slingin' Meats is an SCA Golden Ticket and Backyard GC winning husband and wife team from Utah. Watch out for these two they are on a roll and looking to step up their game even further.
This week we chat with Mark Avalos of SLAB bbq. A BBQ man in the middle of the "craft" bbq scene making BBQ his way. Mark takes his craft BBQ and turns it into his favorite food which happens to be sandwiches. He walks us through his journey from grilling in the backyard to opening a successful restaurant.
This week we talk with BBQ food truck owner, competition cook, and owner of Trauma Hogs rubs Jason Cottingham. He shares his experience with starting a food trailer and a little comp talk as well. Check out Trauma hogs traumahogsbbq.com
Erica Blaire is a pitmaster and soon-to-be restaurant owner and so happens to be the reigning champ of BBQ Brawl. Taylor Shulman is an accomplished pitmaster. Also, is a restaurant chef and consultant who had a strong showing on the show. We chat with them about their experience and things they are doing with their talents after the show.
Morgan Strunk fresh off his SCA double which he took down not only a Golden Ticket but a 2nd place call as well. We chat with him about his short rise to glory and he shares all the info he learned that landed him on his path to Forth Worth.
This week Steve Brewer aka Cast Iron Steve reached out to us and wanted to ask us some questions on the podcast about backyard completion, so we got Matt Hanson to join us and let Steve fire away. If you have a backyard comp coming up download the pod and we hope you learn all the things you need to get those calls.
Nate Benson has been crushing the SCA circuit this year and we sit down with him and talk about his success in steak and ancillaries. We hope you can get a good tip or two to help up your game.
After a long week of food truck madness, we decided to record an episode about farts, promote certain contests, and food truck talk. We call it the BS episode. We hope you enjoy our ramblings. But an episode is better than no episode right?.......right?
There is a lot going on in the world of Hey Grill, Hey. New website, new TV shows, new branding but most importantly a new sauce and rubs also.......New headbands. There is a lot to talk about so download where you get your podcasts and catch up with Susie and Todd.
We chat with Jared Hooker of Hooks Rubs and Spices. A Utah company with Texas roots. If you want some great rubs to make your food 4000% better you need to try these. These rubs are in our rotation when we cook so if you need any recipes just reach out. If you enter promo code: pitpod10 when you order you can get a sweet discount.
Bill Purvis may be fairly new to the competition BBQ world but he came in like a wrecking ball. He is currently 4th in the KCBS points chase. We talk to him about his quick success, tips, and stories about his journey up till now.
Chris Webb of Bushmaster BBQ is on a roll these days. He has racked up a slew of GCs and RGCs in his short comp BBQ career. We dive into his methods and hear some great stories as well.
This week we have Brennon Nielson of Sevier BBQ Addicts. He is fresh off a Golden Ticket win in Ogden UT. Brennon is a great SCA cook and he is laying it all out for us this week.
This week we talk with two of the best cooks the west coast has to offer Jerry Aguliar of Burnin' and Lootin' and Matt Hanson of Crooked Pigs. We discuss meat selection, trimming, and other basics to help get you started in KCBS bbq competitions, and also if you're a veteran of the comp bbq scene we have a bunch of tips for you as well
Marcio Borguezan of Hog Addiction BBQ Competition Team is a whole hog world champion, steak champion, bbq competition cook, and Tribal Fire ambassador. He is basically who we want to be when we grow up. We chat whole hog and winning steaks comps over live fire
We talk to John Bolton of The Wolf Pack a killer SCA cook and an all-around great guy. He walks us through some of his processes and shares some steak cooking tips.
We chat with The Steak Princess Rylee Wright. She is a 14-year-old multi-champion in streak and ancillary as well as being a fierce entrepreneur. She shares some tips and tells us about her journey in food sport.
Today we sit down with Clint Mitchel, Mardy Rich of Voodoo Coffee Roasters, and AJ Maudsley of Slowpoke BBQ. AJ will be judging his first comp and we talk with him about what he expects to see and try and get into the mind of first-time judges and then of course we break down what are other judges are looking for.
Steve Conaway is a very consistent SCA cook. A former bbq competitor who has settled into the SCA world quite nicely. We chat with him about his history and success.
The BBQ Ninja Craig Verhage has been cooking over live fire in almost every way imaginable for decades. We chat with him about his adventures in cooking. Craig is always a good time and we hope you enjoy it as much as we did.
On the pod this week we have KCBS Emily Detwiler and President Rick Wagner. We chat about all the things KCBS has going on and what the future holds for this organization that is celebrating its 35 year anniversary! So download where ever you get your podcasts.
Mike Wozniak of QUAU BBQ has won more comps than most teams combined. One of the most prolific cooks on the circuit we try and tap into the magic and glean what we can from one of the legends of bbq.
We have Ray Lampe on the show today. Ray got started in competition bbq and now is a household name in the BBQ world. We chat with him about comp bbq and here some great stories from the legend himself!
Jake Gross is the rancher and co-founder of E3 meats He walks us through what happens to our meat from birth to store. They raise Angus beef and have one of the best programs out there and we get a behind-the-scenes look at the cattle-raising process.
Rob basically does it all I mean just check out his website Prairie Smoke and Spice
a few of his accomplishment:
- The premier BBQ caterer in Saskatchewan, with a pile of awards and a fleet of smokers, ready to serve groups of 50 to 5000
- Canada’s winningest BBQ competition team, with 21 Grand Championships to date. This includes the Canadian Nationals and 2 World Champion awards.
- Leader of Canada’s largest BBQ School, with ~20 classes being offered each year and over 3000 students trained to date.
- Creators of Tumbleweed All Purpose Rub, the #1 All-purpose rub as awarded by the National BBQ Association 3 years running
- Ribfest “Ribbers” extraordinaire – with 17 shows planned across Western Canada this year, we strive to continue winning People’s Choice and Best Rib / Sauce awards.
- Operators of the only Championship BBQ food truck in Saskatchewan, serving our award winning food between May and October.
- Honoured to be invited as the Guest International BBQ Chef at the Memphis in May festival, representing Canada in 2016
- Very fortunate to have a career doing what we love, and spreading the BBQ gospel to as many people as possible!
We have Will Collier of DB180, Jerry Aguilar of Burnin' and Lootin', and Nate Benson of Uncle Jesse's on the show to recap the SCA World Championship and chat SCA in general.
We also talk about a new Ancillary.
Sandy Brown is the 2020 SCA points chase champion. She and her husband Tim dominated the circuit last year and look to repeat that feat in 2021. Sandy and Tim have teamed up with Johnny Joesph and now offer steak cooking classes for not only adults but kids as well. Be sure to follow all 3 on socials for updates on classes in. your area.
Will Collier of Dead Bird BBQ has made his mark on the Steak Cookoff Association circuit not only with multiple wins but a very successful line of rubs that are making the rounds in nearly every competition on earth.
Will recently took us behind the curtain on his cooks showing us not only a grilled steak but a seared steak.... You know we are a fan of that.
you can find his class on BBQ Champs Academy.
Champion SCA cook Matt Ouverson owner of wicked pig products is the 2019 SCA world point chase champion. He also holds the record for most points ever accumulated in a single season. His marinade is on fire and used in almost every SCA comp on the planet.
Blane Hunter of Porky Butts BBQ is one of the most accomplished competition cooks on the circuit and is also the owner of Porky Butts BBQ restaurant in Omaha Nebraska.
Here are just a few highlights of his comp career
- Over 130 competitions and counting
- 85 top 10 finishes
- 22 Grand Championships in 9 different states
- 7 Reserve Grand Championships
- 2016 KCBS National Grand Champion – Team of the Year
- 2016 KCBS National Ribs Champion
- 2017 American Royal Open World Champion
- 2017 American Royal Open Brisket Champion
- 2017 King of the Smoker Grand Champion
- 2017 King of the Smoker Brisket Champion
- Multiple KCBS “700”s”
- Multiple KCBS “180’s”
We have Mr. Hotty Totty himself, Ronald Burns. He is a multiple Grand Champion BBQ cook who has successfully transitioned into an SCA champion and creator of Hotty Totty rub. Ronald and John Lindsey have teamed up to do Arkassippi Smoke Live. A Facebook show dedicated to SCA, check it out every Monday night on their Facebook channel.
Tina is not only a world foods champion and a grand champion BBQ competition cook, but she is also a TV personality. She is fresh on a win on Netflix's American BBQ Showdown and also appears on Bama-Q
She has a bunch of how-to videos and cook along on her website Tina Cannon Cooks that is will elevate your home cooing game, so check it out!
Today on the show we have nonother than Joe Pierce of Slap's BBQ.
Joe is not only the owner of a highly successful BBQ joint but is one of the top BBQ competitors in the world
Dewayne is the owner of the wildly successful Rib Lickers Smoke Shack located in Glasgow KY. He also runs the BBQ Brokers shop where you can get all the tools of the trade that Dewayne uses himself.
Dewayne is a student and teammate of the late Mike Mills and is hell-bent on bringing a Memphis in May championship that has eluded Mike. Nothing would make us happier than to see this happen.
We take to Aaron Stoffer of Man Meat BBQ competition team who is one of the best competition cooks on the circuit.
Check out some cool videos he does on YouTube
You can get his rubs and sauces here
Corey Linton is the organizer of one of the biggest competitions in the world. He was also the Co-Organizer of the KCBS Invitational. He has also been nominated for the KCBS board. You can go to the KBCS website and vote for him there.
If your looking to cook in one of the best contests out there there is still room at Smoke in the Spring. Look the event up on Facebook.
We are going to wind down till January 7th and spend this time with our families! We wish you all a Merry Christmas and a badass new year!
Russ Allen of Red Bones BBQ has been on quite a hot streak in the backyard world. First popping up of Bama-Q and then winning the first annual KCBS backyard chicken points chase.
Keep your eye open for Red Bones rippin it up next year.
Paul Kirk is a living legend. He has been around competition BBQ for decades, he has written influential books, taught classes to thousands of people, and rub shoulders with the best of the best in the food industry.
Check out our conversation with the master Paul Kirk.
Little Miss BBQ popped up on the scene about 6 years ago and has since become a nationwide BBQ destination. From their beginnings in competition BBQ to farmers markets to exploding on the Arizona BBQ scene with a widely successful restaurant. Owner Scott Holmes walks us through his journey.
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3 time SCA points champion Johnny Joseph talks about cooking steak. He is already a legend in the SCA circuit and now has his own rub you can buy here
Don't forget you can take his class just make sure you follow him on Facebook
This time we dive into SCA cooking and politics in judging. If you missed our first episode with Travis about judging BBQ contest then go back and listen or just enjoy part 2.
This week we chat with Brad Leighninger of Gettin' Basted a competition BBQ legend and restaurant owner. He is also part of the BBQ league and if you haven't signed up for that your MISSING OUT.
We got Richard Fergola of Fergolicious BBQ to hang out with us and chat BBQ. Not only is he a multiple grand champion BBQ cook he is also a TV Personality. You can catch him on BBQ Pitmaster and Chopped. If that wasn't enough he has some VERY good rubs you can get from his website.
This week we chat with Ryan Cooper and Sean Ludwig of the Smoke Sheet
Ryan Cooper is known as the BBQ Tourist and Sean Ludwig of NYC BBQ teamed up to start the Smoke Sheet a weekly newsletter of articles and things to read, watch and listen to. It is a great resource for all BBQ folks so check it out!
We chat tips and tricks with Jack Carlisle of Camp Chef
We talk pellet cooking and explore camp chef's vast array of outdoor cooking equipment.
Looking for your next thermoworks product or want so tips on how to use yours? Well, this pod is for you! Sit back while we dive into all things Thermaworks with Amanda McGrath.
We chat with Kyle Matuszewski of Your Behind BBQ a father and son competition team out of Arizona. Kyle and his dad are top cooks in SCA ancillaries and have both won SCA competitions as well as many top ten calls. They are also accomplished KCBS cooks as well as producing an instructional youtube channel
Check out your behind BBQ on Instagram
Casey just won the BBQ Pitstop SCA Championship Series. This 6 part series featured the best SCA cooks from all over the west. He also got a Golden Ticket on his first SCA cook a little over a year ago and we talk about being at the world championships. He and his wife are also Grand Champion back yard cooks.
Lynnae Oxley-Loupe returns to talk about her new obsession: SCA competitions. She has already notched a win and a golden ticket in her belt and is out for blood. Download anywhere you can listen to your podcasts.
We have Robby Royal of Rescue Smokers on the show today. If you are super new the BBQ world here is a what Robby has accomplished:
2014 BBQ Pitmasters Grand Champion
2016 SMOKED Champion
2015 BBQ Pit Wars Featured Team
2013 BBQ Pitmasters Semifinalist
2015 BBQ Pitmasters All-Stars
2016 & 2010 GBA Team of the Year
2019, 2010, & 2008 GBA State Champion
30 - Grand Championships
19 - Reserve Grand Championships
15 - Perfect Scores
Pretty impressive.
Don't forget to check out our sponsor Lion Energy for 15% off your purchase
We have Doug Scheiding of Rogue Cookers on the show this week. He is a Traeger Pro, an Embedded Correspondent on The BBQ Central Show, BBQ competitor and recipe creator. He is also responsible for the recent Smoked Queso craze.
Doug is also an aerospace engineer.
The dude can straight cook, so look out for his classes that he has all over the US
We celebrate our 1-year anniversary with our first ever guest Hey Grill, Hey
We catch up with Utah's favorite BBQ cook Susie Bulloch and her husband and right-hand man Todd Bulloch.
We talk about what they have been up to for a year and the real reason Susie doesn't compete.
Thanks to our sponsor Lion Energy for their support
We chat with Terry Roan who currently sits in 4th place in the overall SCA standings.
He is the 2018 world steak champion and won a record-breaking 8 1st place titles that same year.
He has a popular class on BBQ Champs Academy that is highly recommended by us.
Jess Pryles owner of Hardcore Carnivore. She’s a live-fire cook, author, and TV personality specializing in all things meat.
Jess is probably the most educated cook on the bbq scene. We get into some of that knowledge and talk about her rubs.
check out her website for that book and a lot more!
This episode we have Mike Steele CEO of BBQ Champs Academy and IBCA completion cook.
We talk about why you need to be taking classes whether you are a beginner or a seasoned pro. We can always learn and BBQ Champs Academy is the best place on the planet for this.
Winner of hundreds of competitions and the World Champion BBQ Pitmaster of 2012 then in 2018 He wins his 2nd World Championship. David Bouska and Butcher BBQ has appeared on season 4 & 5 of the hit TV reality show, BBQ Pitmasters & BBQ Pitmasters All-Stars.
Not to mention he is a serious archer and yes, we talk about that as well.
Phillip Dell has a lot of accomplishments under his belt a few examples are: 4 Time Grand Champion, Chopped Champion, firemaster contestant, cutthroat kitchen contestant and a lot more.
We talk about his TV appearances, Food trucks, restaurants and all thing bbq.
We talk about their firey start in BBQ their transition to SCA, judging, bringing kids into the competition fold, why you should just jump into pro comps and bypass backyard, Sear or not to sear, DQs and so much more.
Follow the on Facebook
or Instagram
Check out Lion Energy so you can cook anywhere!
This week we chat with food blogger, Traeger ambassador, Instagrammer, and all-around badass backyard bbq cook AJ Maudsley of Slowpoke BBQ.
We chat about his budding Instagram fame, how to reverse sear a tomahawk steak, food photography, and a lot more.
Follow him on Facebook as well as Pinterest
We talk with Kansas City Barbecue Society CEO Emily Detwiler about the current state of KCBS concerning the COVID outbreak. We also talk with her about judging, the future of KCBS, what they are doing to for back yard comps, and more.
Shawna Roppolo is the female cooker of the year 2 years in a row, winner of the NBBQA's Rhinestone Steak Showdown in Fort Worth, Texas. She has placed top 10 in 51 of 96 comps she has entered. She has won too many to mention here and she talks to us about those wins, tips, trick, and much more.
Shawna teaches a very good class on SCA competition cooking at the BBQ Champs Academy and we HIGHLY recommend it.
Follow Shawna on FaceBook and Instagram!
We talk with World Champion Chris Schafer who has won multiple grand championships as head cook of Heavy Smoke BBQ and is the co-host of All That for 6 pieces BBQ show.
He also has his own rub line.
We decided to switch it up this week and just chat about getting into BBQ competitions. We talked about this subject in our second episode with Jesse Johnson and Micheal Peay so check them both out.
This week we have the godfather of bbq podcasting and radio Greg Rempe of The BBQ Central Show
We talk with Greg about the state of BBQ, why competitions are seeing fewer and fewer competitors, are pellet grills the new gateway drug, and a lot more.
You can catch his live show every Tuesday at 9pm Eastern on his Facebook page as well
Terryl is the World Food Championship Judge Coordinator and Head Judge, an SCA Judge and Rep, a Dutch Oven Cook/Competitor, World Champion Dutch oven cook, and a KCBS Judge.
She talks about judging events from World Foods Championship, SCA, and KCBS. What is behind the scenes of and SCA judges table and give advice on turn-ins and more.
Check out The Pitmaster's Podcast for all things Pitmaster's
Legendary Pitmaster Carey Bringle of Peg Leg Porker stops by to chat about Tennessee Ribs, how to compete in Memphis in May, bourbon, and Barbecue in general.
Carey has his hands full with a Tennessee style BBQ restaurant and another barbecue restaurant on the way
On top of that, he has a spirits company that boasts a damn fine bourbon that goes perfect with BBQ
Also, he and his friends get together when they find the time and record a podcast that talks about barbecue, life, news of the weird, restaurants, and everything and anything you can think of. It is a crazy good listen.... check it out!
Follow him on Instagram and on FaceBook
This week we have Jerry Aguilar of Burnin’ and Lootin’.
Here are some of his many accomplishments:
19x grand champion
14x reserve grand champion
6th place 2019 KCBS team of the year
4th place chicken 2019 KCBS team of the year
2019 California BBQ Association team of the year
2019 California BBQ Association Hall of Fame inductee
2012 California BBQ Association rookie of the year
and so much more.
Jerry shares some great tips and stories of competition barbecue.
John Lindsey is the Pitmaster of All Q'ued Up Competition team. John was the 2018 Steak Cookoff Association Newcomer Of The Year. He finished 4th overall in the National Points Chase and placed in the top 10 at 22 of 38 competitions.
In 2019 he finished 2nd overall in the National Points Chase and place in the top 10 at 34 of 59 competitions (58%). He also had 11 competitions where he finished either 1st or 2nd place.
John has a very detailed SCA and backyard steak class on BBQ Champs Academy he also shows you how to cook a delicious pork steak if you get all access. We highly recommend this class!
John is also host of a live FaceBook show called Arkassippi Smoke Live which talks about SCA cooking and a whole lot more.
You can also buy his new rub that is responsible for all his success called All Q'ued Up Steak shake you can buy it here
Chef Matt is on the forefront of cannabis cooking. Former bbq restaurant owner and competitor turned Chef. He specializes in CBD And THC infused foods. We chat with him about the world of cannabis cooking.
Head over to his website for more.
Follow him on Instagram and Facebook
In this episode, we turn the mic on ourselves and get to know our teams.
First up, the guys that make up Salt City Barbecue Rusty, Chad, and Jarod have been competing together for a little over a year and are 3x reserve grand champions and have gotten a call in every comp of their short career.
Then we have Smoke Ain't No Joke BBQ headed up by Anthony Lujan with Trevor Jensen and Rick. They are 2x grand champions with multiple top 10 finishes.
Swine Life BBQ has been competitors for years and now they have their own line of rubs and a very popular YouTube channel.
We had the pleasure of chatting with Mark of Swine Life Barbecue about his competition experience in KCBS and SCA. We also chat about what it takes to run a YouTube channel and have your own rub line and much more.
You can connect with them on Facebook, Instagram and Twitter.
Chris Lilly is the famous pitmaster/owner of Big Bob Gibson Bar-B-Q in Decatur Alabama home of the original Alabam White Sauce. World-famous bbq is just on thing Chris does he is also an accomplished competitive cook. He has taken home GC's all over the US including the Royal but more importantly, he has dominated pork at Memphis in May.
You can also order some barbecue from Big Bob Gibsons online.
Recent winner of Food Networks BBQ Brawl Lee Ann Whippen is no stranger to BBQ television shows... she has been on damn near all of them. Not only is she an accomplished competition cook she has created some amazing food at restaurants all over the US. She is currently the executive chef of Deviled Pig in Tampa Bay. Enjoy our conversations with one of the best to ever do it.
Head over to thepitmasterpodcast.com for all things Pitmaster's
We chat with Sterling Ball owner of Ernie Ball and owner/head cook of Big Poppa Smokers about his dominance of competition BBQ, how to fix judging, and a whole lot more.
We talk with Phil "The Grill" Johnson BBQ junkie and owner of The Trapp Haus barbecue joint in Phoenix Arizona.
Phil has also appeared on numerous TV shows like the Today Show, Smoked, Chopped and the up coming Fire Masters.
This week we talk with Brett Gallaway co-founder of the Steak Cookoff Association. We chat about the history of the SCA and get some tips and tricks from the man himself!
We chat with Kevin Sandridge from the BBQ Beat Podcast. Not only does Kevin have a great podcast but he is also a master judge for KCBS and judges other sanctioned events. He has covered the barbecue gambit on his podcast and anyone can find a subject matter they are interested in. We talk about his judging adventures, his podcast and lots of other stuff.
Check him out on Facebook and Instagram
Recorded live from BBQ Pitstop in Salt Lake City we chat with Chris Marks of Three Little Pigs Barbecue. Winner of 50 grand championships and Grand champion of the American Royal a staggering 8 times. Chris is also a business man with his own line of rubs and sauces and The Good-One smoker line as well.
He also travels the world teaching BBQ So look out for a class near you!
Lynnae Oxley-Loupe of Sugars BBQ calls to chat about her time on BBQ Pitmasters, Chopped, and BBQ brawl as well as some competition, teaching classes and of course barbecue talk.
Check out her website for more information about barbecue classes and her rubs and sauces
Tuffy Stone is a 6-time world barbecue champion, one of the hosts of BBQ Pitmasters, Author of Cool Smoke: The Art of Great barbecue and owner of Westover Station in Richmond Virginia
We chat with Tuffy about how he got his start in the culinary and BBQ world. He also tells us about his new restaurant, his time on BBQ Pitmasters, his hall of fame induction and soo much more.
You can check out all his exploits at Cool Smoke Barbecue.
We talk with Andy Husbands
Author, Chef, bbq man, restauranteur and team member of the infamous IQUE competition team.
We talk about his time on Hells Kitchen, books, comp experience and much more.
We talk to Jesse Collett of 7 Sins BBQ about getting sponsors, making money for comps, his work in Australia, switching to chicken legs and of course comp talk and much more.
You can check them out at 7 Sins BBQ
If you want to know how to help or to know more about Huntington's disease you can head to HDSA
7 Sins is sponsored by Royal Oak Charcoal
We chat with Harry Soo from Slap Yo' Daddy BBQ about competition BBQ, pitmasters TV show and a whole lot more.
We chat with Diva Q about her beginnings in BBQ, behind the scenes of BBQ Brawl, competitions/ancillary advice and a whole bunch more.
Check out her instagram for all things Diva Q and her book that has enough recipes to keep you knee deep in delicious food for a long time.
We sit down with Smokin Hot Babe BBQ a 16 year old Professional BBQ cook from California who is already making a name for herself in the BBQ world.
From competitions to a bbq restaurant with multiple locations Rod Livingston walks us through the life of someone living the dream. He shares stories and advice from his life of BBQ.
We chat with Caytlin McCleery from Cayt's Meats and Meals about holiday cook and entertaining guest. She shares a few tips and tricks to make your next party not only much tastier, but easier. Follow her on Facebook or Instagram for more recipes and tips.
We chat with Caytlin McCleery from Cayt's Meats and Meals about holiday cook and entertaining guest. She shares a few tips and tricks to make your next party not only much tastier, but easier. Follow her on Facebook or Instagram for more recipes and tips.
We chat with Christie Vanover from Girls Can Grill. We talk team branding, competition bbq, pits, comp set up and her live fire cooking podcast.
Christie is doing a big giveaway on her social media platforms like instagram, so head of there and get in on it. Even if you get over their to late she is someone you need to be following anyway.
We talk with Sterling Smith of Loot n' Booty. We ask him about his competition secrets and talk with him about his killer barbecue products.
Don't forget you can get 20% of his BBQ Champs Academy by using promo code: smith20
Don't forget you can head over to The Pitmaster's Podcast and sign up for classes, listen to the podcast and more
This week we are live from ThermoWorks talking to Kyle Halvorson about their products and how they can help you take your cooks to a new level. We explore some of their thermometers and probes and hopefully help you in selecting what works for you. We also mention Sean's Smokehouse
We chat with American Royal RGC Travis Duffy. Travis is the head cook of Last Call Heroes. With an 11th place finish and an RGC at the past 2 Royals he has numerous awards under his belt. You can follow him on Instagram or on FaceBook
Travis would like to thank bbq heaven pitboys, Fireplace Professionals, Rea Hybrids, Dooley Defense, and smokyokie food products
We sit down with Matt and David Hansen of Crooked Pigs BBQ Team. They have won multiple grand champion awards and are in the running for Utah team of the year. Hope you get something out of this because we sure did.
We talk with Robert F. Moss author of Barbecue: The History of an American Institution. The book is a deep dive into the history of Barbecue in America from the countries inception to today. Robert also writes for Southern Living (https://www.southernliving.com/authors/robert_moss)
you can also find more info about him at https://www.robertfmoss.com/
We sit down with Benji from Benji's Bar-B-Que Shack and talk bbq and talk about his business and stick burners.
We sit down with certified KCBS judge Travis Bates and get a good look behind the scenes of the judging process.
We talk with Salt City Drum Smokers about drum smokers with a little comp talk sprinkled in for flava
We talk with Malcom Reed of How to BBQ Right and Killer Hogs about all thing BBQ from the backyard to the pro circuit.
Meet with Chad Ward in Traeger HQ and talked about basics of BBQ like how to get started right and how to improve your cooks.
We chat with Smokin' Brethren's Mike Peay and Big Johnson BBQ and Great Western Events Jesse Johnson about backyard barbecue and pro competitions
This episode we talk with Susie and Todd Bulloch from Hey Grill, Hey. We also break down Rusty's thoughts on charcoal.
Check out all the cool stuff Hey Grill, Hey has and the Naked Whiz for all their charcoal reviews