Smoke Ring Syndicate: Recent Episodes
Wes Phillips
The Smoke Ring Syndicate podcast talks all things BBQ. Featuring pitmaster chats with all your favorites big names in BBQ. Even Barbecue restauranteurs, online BBQ experts, B-B-Que contestants on shows as well as sanctioned and non sanctioned BBQ Contest builders. Check us out monthly with The People’s Pitmaster.
Head for that orangy-brown couch under that sailboat picture. This weeks guest is That Bill Oakley; Seasoned TV writer and show runner for hits such as The Simpsons, Futurama and many more. Has a “seasoned” side of his own with his own brand of food reviews, from sit down to fast food. He’s got an opinion and he does not care who knows it. This #Tastemaker is trailblazing in food critic circles. Think Gordon Ramsey with less of the knife & cooking skills. Similar hair though…. But he knows good food and will eat it! Fellow food enthusiasts: Bill Oakley has been gaining attention in the digital realm with his captivating and appetizing review content. What distinguishes Oakley from others? It's his sincere ardor for all things for & flavor that radiates through every video he publishes. Oakley's affection for quality food is well-known. In his review content, he delves deep into the realm of meats, delectable sauces, the newest drinks and more. Think Guy Fieri without the Camaro. Whether he's exploring a fresh establishment or discovering a rebrand. Oakley's zeal for food is unmistakable. It is this authentic fervor that has resonated with audiences all over. I can see it as the Ideal Fusion of Humor & Gastronomy. What distinguishes Oakley's review content is his distinctive amalgamation of humor and gastronomy. Leveraging his background as a writer for The Simpsons, Oakley imbues each video with comedy and cleverness, rendering them not only informative but also immensely enjoyable to behold. From witty quips to amusing taste trials, Oakley's videos are a treat for the senses in multiple ways. I felt very fortunate to share an hour with such a great part of childhood, cartoons, but to know he’s a goodie like me and MOST of my viewers? Say less. Folks asked how does it relate to bbq. And the answer is it’s food related commentary that can be used for bbq exclusively or branched to cover many foods as his does. #SmokeRingSyndicate #ThePeoplesPitmaster approved! This guy is legit and I’m glad to bring you such a wonderful guest! Stay tuned as we get back in the saddle and bring so many more fantastic guests!
Joe Davidson is a legendary pitmaster, smoker builder and successful restaurateur, renowned for his exceptional talent in smoking meats and creating mouthwatering barbecue dishes. His journey in the world of barbecue began in the early 1980s when he ingeniously crafted his first smoker by hand and sold them at the local Oklahoma fair. Oklahoma Joe was born… From that moment on, his passion for smoking meats ignited, leading him to experiment with various techniques and recipes.In 1996, Davidson's love for barbecue culminated in the opening of his iconic restaurant, Oklahoma Joe's, located in Kansas City. Almost instantly, Oklahoma Joe's became synonymous with serving some of the most delectable barbecue in the nation, attracting patrons from near and far.Davidson's unwavering dedication to his craft and insistence on using only the finest ingredients have been pivotal in the success of Oklahoma Joe's. He is renowned for his unique blend of hickory and oak woods, infusing his meats with a distinctively rich and smoky flavor that sets his barbecue apart from the rest. Davidson's meticulous attention to detail and expert approach to smoking meats have earned him countless awards and accolades, solidifying his status as a true master pitmaster.Beyond his restaurant, competition cooking, and everything else bbq related he could put his hands on the instrumental impact on Oklahoma Joe expanded his brand to include a line of smokers and grills, allowing barbecue enthusiasts to recreate his delectable recipes in the comfort of their own homes. His passion for sharing the joy of barbecue and imparting his expertise to others has earned him a well-deserved reputation as a respected figure in the barbecue community. Joe Davidson's legacy as a pitmaster and restaurateur continues to inspire aspiring chefs and barbecue aficionados alike, firmly establishing him as a revered legend in the world of barbecue. Get ready to embark on a flavorful journey with the one and only Oklahoma Joe Davidson in his week on The Smoke Ring Syndicate podcast. Special Guest Theodore the Labrador!
The Pit Life Syndicate is a cutting-edge podcast that delves into the world of barbecue with depth and expertise like no other. Hosted by seasoned pitmasters John Maguire & Wes Phillips the podcast offers listeners an insider's perspective on all things related to the art of barbecuing. From discussing the latest techniques and equipment to sharing mouth-watering recipes and stories from the pit, the Pit Life Syndicate is a must-listen for BBQ enthusiasts and novices alike. With its engaging and informative content, the podcast has quickly become the go-to source for all things BBQ.What sets the Pit Life Syndicate apart from other BBQ podcasts is the level of expertise and passion that the hosts bring to the table and the high level guests like episode one with Duce Raymond. These are not just enthusiast guests talking about their hobby; these are seasoned pitmaster guests with years of experience and knowledge in the field of barbecue. Their insights and tips are invaluable for anyone looking to up their BBQ game and take their skills to the next level. Industry experts and celebrity chefs, providing listeners with a well-rounded and comprehensive view of the world of barbecue.In addition to its informative content, the Pit Life Syndicate also offers a fun and entertaining listening experience. The hosts bring a lighthearted and engaging approach to the topic, making each episode enjoyable and easy to listen to. Whether you're a die-hard BBQ fanatic or just someone looking to learn more about this delicious and time-honored tradition, the Pit Life Syndicate is the perfect podcast to satisfy your craving for all things barbecue. With its unique blend of expertise, passion, and entertainment, the Pit Life Syndicate is truly the hottest BBQ podcast on the airwaves!
This weeks episode of the Smoke Ring Syndicate I’m joined by BBQ historian, Ed Reilly we’re talking all about Georgia BBQ day which takes place on March 25, 2024. It is a wealth of information when it comes to BBQ in Georgia and beyond. We talked about everything BBQ, including BBQ in space! Did you know that Georgia BBQ was the first barbecue and only BBQ to be eaten in space? Finchers BBQ holds the title. We found out when the first BBQ road trip happened which was in Georgia. Georgia has so many massive BBQ, history, points and events. This year celebrate Georgia BBQ day #GABBQDAY my cooking, delicious barbecue, and posting on our socials and beyond with the #. Ed and mini BBQ accipiters will be on hand at the Georgia Capitol March 25, 2024.
Bill Dumas is back in the studio for his second episode with The Smoke Ring Syndicate We come into frame with a new friend, Cliff Schulze Yes that Schulze of Schulze Pit Room. Bill has taken his sausage passion from the Brotherton’s Black Iron BBQ up to the Seguin Tx at the Schulze Pit Room. There he’ll be polishing the current sausages and expending the line 10 fold! Look to be able to get Bills art maybe even at YOUR house? That’s right Tuesday of this week March 12th was his first day but don’t expect him to keep all the sausage inside the walls of the bbq restaurant. The door seems to be propped open to have wholesale sausage delivery possible. Which, as an Atlanta resident makes me very hopeful for the future of sausage. And in true bbq lifestyle fashion Bill will continue to burn the candle at both ends with the classes consulting and his crazy schedule. Bill is a massive historian of the craft and even at his wurst he’s better than most. The Schulze name has been one in the Texas world for a number of years so I’m certain that relationship will be great for them both. The restaurant in Seguin has old school bbq vibes from more than 20 years ago being a bbq restaurant already. And with the updates and reclaimed interior from all over the US, it’s definitely got that old school vibe that bbq is. I’m super excited to see Bill in person soon and see the new world of sausage. https://sausagesensei.com/ https://schulzespitroom.com/
Brett Gallaway the show pony half of the Steak Cook-Off Association joins us to chat in the studio for this week’s episode. Who knew cooking steaks could be a competitive sport. For the last 10 years I’ve watched as the SCA was born and has grown into a worldwide network of food sport people. The SCA is what I like to highlight on the show the bbq lifestyle and this one I’ve gotten to see from it’s infancy to this year the 10th anniversary of the World Steak Championship. Golden tickets aren’t just free for the taking competitors from around the world strive to make it to the show. Aside from the money and bragging rights there are world championship rings that rival football championship rings.
Ryan Lane owner operator of Lanes BBQ right here in Georgia has only been in operation for 10 years but is already gaining worldwide exposure. What started as a roadside catering business has transitioned into a big sauce and rub business. If you are looking into starting a rubs n sauces business this is the episode where the curtain is pulled back and you see what some of the biggest challenges are as well as how big you can get. Ryan was dropping gold nugget after gold nugget. He’s seen and started as a bbq guy but he’s striving to be the next Hunts or French’s in the kitchen of the world. From the label design to the sauce itself. It’s part of the process and to date he’s pealed back the curtain even further to help show the bbq lifestyle on a world scale rub n sauce brand, catering company and international sauce boss. How could you see the possibility of selling your locally made bbq sauce you used on your roadside stand on the weekends after doing it as part of the insurance policy change to soften the insurance changes with bbq sauce in Italy, Canada, Australia and others? If you step back and see the Australian market by itself and the ownership they take in Ryan’s business you’d never know some Georgia boy started the process for them to create the MASSIVE business they have in their own right. I fully intend to chat with the ownership down there this year…. To them taking delivery of their last premade in Georgia sauce to the Made in Australia sauce that is coming to them this year. It was less than an hour but I’m sure I have 6 hours of notes and 10 hours more to talk about with Ryan Lane and the LanesBBQ.com brand. It’s a service to people Ryan is good at and he’s fortunate to have it in a BBQ flavored version of vehicle with bbq people being so focused on just creating community and just trying to help out and do the right thing. BBQ family plays a large roll in getting started in your quest and if you don’t mess around and forget the bbq community you are destined to achieve the greatness you deserve.
How do you make a Meatstock? If you said you take the child of a father who doesn’t do much cooking & a mother who is vegetarian, you win! Jay Beaumont, cofounder of Meatstock didn’t have the traditional southern bbq eating upbringing you’d imagine a meat party planner would have for sure. Jay made a pilgrimage at 30 to the US of A and had our traditional smoked brisket. Even after a 14 hour plane ride it was still smoke stained in his mind. Hosting a small bbq and blues event eventually added more bands & transformed into Meatstock, a bunch of meat loving folks listening to bands on stages, watching bbq gurus put on bbq masterclasses, a strong man competition and so much more! I mentioned to Jay you’d have to be careful going to Meatstock as a bbq lover bc the many different overwhelming activities are likely to help you spawn a new hobby in addition to bbq spectatorship. But I personally believe the Meatstock folks have cracked the code on bbq competition cooking. So much to do so much to see and ppl want to see it, eat it and hear how they could do the same at home. Now for 2024 Meatstock will be held 5 times from New Zealand, through Australia out into Brazil. Quite the meaty event count for a child of a vegetarian, I’d say. When he mentioned he hadn’t heard or or had traditional bbq until he was 30 I got sad and felt sorry for him but when you see what he’s built so he can get great bbq without a 14 hour plane ride in his backyard 5 times, as a hobby; it goes from sorry to Straight respect for such a great event in his free time. Meatstock can be found on all socials, this year mark your calendars for one of the 5 spots to get your full of a great time at a bbq competition. And those that know about the competition not being good for a customer at a festival need to see it in person!
Noam W owner of the Trompo king brand joins the show. I remember watching the brand become. Several years ago the introduction of a product that was kind of semi-foreign to most Trompo cooking vertical stacked meats. Over the years the brand has grown and I thought it was time to get the full story as well as his bbq lifestyle journey son tape. Noam was a great guest that we hope to continue having on the show. We spent a short time with Noam but learned SO MUCH with regard to bringing a bbq product to market. In addition we even learned about partnering your bbq brand with others to spread bbq products further and faster. This won’t be my last conversation with Noam. I can guarantee it. In a few short years he’s garnered the attention and respect of the bbq community and gives back along the way. Plus that bbq bus is SWEEET! How do you get a ticket to ride? He’s living the bbq lifestyle and we love it. TrompoKing.com for yours!
Dreamers can dream he makes shit happen. Junior is going on years of experience, catering, his competitive bbq trail, his tv career building two restaurants. And never accepting status quo as good enough. The American dream is alive and well at Juniors. A chance meeting in 2018/19 led to friendship with this guy. And when you meet him and work aside him you’ll see why he had the quote up on the wall. Why there’s a holiday on the books in Midland Texas with his namesake. Since moving his operation to Early, Tx Junior doubled down on starting a business and started two. The meat market and the restaurant work hand in hand being that there’s so much meat required for the bbq restaurant. Juniors Paydirt, and Rub for Grub are also available on site. It’s a wonder Junior ever sleeps.
Levi Stoakes the husband half of a husband wife team sits down at the pit this week. Sitting down and being still isn’t something that comes easy to this young bbq man. Especially after putting 70,000 miles on your bbq gear in a year. Wow that’s gunna be rough on the trade in value….. but I digress. I always like to know where folks get their love of bbq, & in a great many cases the guests grew up with it or in it. “Yeah we always slaughter a hog every fall” but not this time. His only childhood memory of bbq wasn’t even actual bbq….it was a crock pot of meat and sauce with the false label of bbq. So to see and hear this Colorado kid making waves in the KCBS as well as winning the Jealous Devil cash prize had me curious. Levi Stoakes was a quick study entering bbq less than 9 years ago and bringing home giant checks now for Colorado Bulldawg BBQ. You see guys n gals in the Q game 15+ years and not accomplish these feats. Here we are less than 10, hunting for KCBS awards, winning points chases, hosting a tell all class. Some of the things that he’s done inside of the decade are nothing short of feats reserved for guys with double the time in the leagues. It’s fascinating to see the next generation of Pitmasters be born right in front of you. He’s already giving back with bbq classes. Come see him in action January 19-20th, his tell all class is sure to sell out!! Here’s tie link to get more information about the class: https://www.facebook.com/coloradobulldawgbbq?mibextid=2JQ9oc
Aside from being a dynomite roommate, Harry Soo is the concept of BBQ in human form. BBQ is about community family and just a great time. Harry devotes, much time, energy, as well as blood, sweat and tears to the BBQ community. I’m fortunate to call him a friend. But since our chat in 2020 much has changed. It’s time to catch up and see what’s going on with Harry Soo. Harry is going Vegan…. Cooking vegan on one of his new YouTube channels. He will also introduce a line of vegan seasonings. But of course that’s not enough with the travel, youtube, original rubs and seasonings. he had to partner with a guy to start a grill company. But there were still moments in the day that were bare… so enter the team building bbq Ted talks. Done to help build a greater team of employees which started at Nickelodeon with the SpongeBob people versus another group. Only with Harry could this be a thing. Harry Soo is a BBQ glacier. You see what he does on Facebook and YouTube but it’s just a very small part of Harry under the water you have the grill company the Ted talks the vegan inclusive barbecue, the travel. Looking forward to 2024 and reconnecting in person with Harry and Junior to cook some Hogs.
This week were joined by Swamp Boys owner operator Rub Bagby. His decades of competition bbq didn’t satisfy his bbq bug. We catch up with Rub and his newest venture, not just retired. A few school years past since his retirement and Rub is back in the trailer weekly. This time with a little different perspective and goal in mind; feeding the masses. Rub with the help of some of his other local bbq legends in their own rights turned his 15+ year bbq battle wagon into a food trailer. Where you can find him under the water tower. Nearly the whole food service industry thinks buying a fancy new trailer is the best way to get a mobile bbq business going. But the blood sweat and tears (of his business competition) was worth it it puts him set up with a paid for rig that doesn’t have him strapped for cash week in and week out. Maybe other could follow the same pattern. Find this and all our shows on Apple, Spotify, Google or TheSmokeRingSyndicate.com/podcast
A good bed of coals will keep your cooker humming along smoking bbq for what seems like forever. I liken Shawn Bevins to a good bed of coals, little rain, no worries; it’s still burning. I first met Shawn after Hamrforge while he was building out Hellrazr. We spoke around the time of his new grill releases. Fast forward to September 23 we are knee deep in the biggest train looking cooker I’ve seen. Plus his heart tried to check out but he wouldn’t allow it to quit….. So we are headed back north to Quebec Canada this week to get the first word from Shawn on his recent bbq transition to what’s new in his bbq world. He’s hosting bbq classes as well as other food courses right from his outdoor kitchen. Full disclosure; we went deep on this one we speak weekly about so much positive in bbq and when you’re forced to transition or die its difficult at best. Lots of life lessons and tidbits to take from it. Trying to slow down the conversation enough to have it in a single episode was tough. We even chatted post episode. Just didn’t seem to have a final word to end with, we probably could have gone four hours chatting about the bbq lifestyle. TheSmokeRingSyndicate.com Un bon lit de charbons gardera votre cuisinière bourdonnant tout au long du barbecue en fumant pour ce qui semble être pour toujours. Je ressemble à Shawn Bevins à un bon lit de charbons, peu de pluie, pas de soucis ; il brûle toujours. J'ai rencontré Shawn pour la première fois après Hamrforge alors qu'il construisait Hellrazr. Nous avons parlé à l'époque de ses nouvelles sorties de grillades. Avance rapide jusqu'en septembre, nous sommes à genoux dans le plus grand cuisinier à l'air de train que j'ai vu, son cœur a essayé de vérifier, mais il n'a pas voulu le permettre d'arrêter... Nous retournons donc vers le nord au Québec au Canada cette semaine pour obtenir le premier mot de Shawn sur sa récente transition au barbecue vers les nouveautés dans son monde du barbecue. Il organise des cours de barbecue ainsi que d'autres cours de cuisine directement depuis sa cuisine extérieure. Divulgation complète ; nous sommes allés en profondeur sur celui-ci, nous parlons chaque semaine de tant de choses positives dans le barbecue et quand vous êtes obligé de faire la transition ou de mourir, c'est difficile au mieux. Beaucoup de leçons de vie et de petites choses à en tirer. Essayer de ralentir suffisamment la conversation pour l'avoir en un seul épisode était difficile. Nous avons même discuté après l'épisode. Nous n'avions tout simplement pas l'air d'avoir un dernier mot pour terminer, nous aurions probablement pu passer quatre heures à discuter du style de vie du barbecue. TheSmokeRingSyndicate.com
This week I sat down with Ray Carnes Owner /operator of Recteq Grills. We chatted about what got him into bbq, and his influence of smoked meats. How a failure wasn’t fatal to him. A smaller car lot that couldn’t survive the financial constraints of 2008-2009 turned into what their fans claim to be; the best pellet cooker on the market. They have a customer in me. Which this is not a sponsored episode; but hey Ray… hint hint lol. But I digress, their loyal fans that push this brand into homes and businesses throughout the US. It’s fascinating how I have watched what was a one grill company turn into the bbq lifestyle brand and real life Disney World of Grills feel of a showroom in Augusta Ga. From designing a prototype to sourcing and manufacturing, distribution through the US. I had wanted to hear the story I watched unfold. Ray comes across as the same humble guy I watched online, gifting a father who lost his son a grill to building back a pellet cooker that didn’t even resemble his cooker which builds and built in ye fan base that does the advertising almost for them. Second half it was time to talk new cookers. I was enamored with the new grills, the model upgrades but the most interesting part was their pellet powered flattop smoker grill. Proof they are listening to the fans that built the brand. This year they introduced a whole handful of new grills one of which has never been done; a pellet powered griddle. Personally, can’t wait to see it in person. If you’ve enjoyed this weeks episode we’d appreciate a review a like a share.
The BBQ depot, owner operator, Shane Biddy is in the house joining us this week from Gainesville Georgia. Shane, a heating and air technician by trade started his life in BBQ as a sponsor for a friends, barbecue competition team. Shortly there after he found himself at the competitions and cooking with his former sponsored team. And just when you thought he couldn’t get busier, he started a local BBQ rub, sauce and seasoning supply store. From there, he volunteered to help a local fundraising effort with his competition style BBQ. And what would you know but it was a hit too. Cooking is always been a passion of Shane’s and he’s taking his barbecue lifestyle to new levels it seems each year. He still does heating and air while running a BBQ supply store while catering Bbq. And now he started his journey into opening a BBQ restaurant as if he wasn’t busy enough I’ve known Shane for a good little while, and seeing some of the products that he puts out, I know if he puts his heart into it. He’ll be a raving success. We chatted about different barbecue restaurants in the area and what’s available. What’s going to set him apart. As well as what goes into Design and BBQ restaurant for him. Thoroughly enjoyed having Shane on the show and plan to be at the grand opening in 2024 when his new restaurant opens. You can find the Barbecue depot on Facebook as well as TikTok!
The first installment of BBQ trailer trash round table. We sat n chatted with Jeff Mike and James about some of the ins and outs of food truck/trailer work. Deciding on the truck layout, getting the portions required to not sell out but not waste all your profits. Some of the tricks of the trade. Mike in St Pete FL and Jeff in Ootawah, Tn chat about requirements in food truck or trailers. Ootawah is having a big blow up with more food trucks n trailers than you can shake a stick at.
Mike Silverstein of M&M BBQ and Tampa Pig Roast join us at the pit this week to chat all things trailer trash………. Lol tongue in cheek of course. The getting to know Mike episode before our round table discussion. Find out the about illegal fuel, and why food trailers are superior to trucks. We met Mike in person while he was catering an event in the area we were vacationing. I called to speak and shake his hand as I’d known through social media. We just hit it off, I even scored his coveted chicken recipe! That kind of friend, a bbq friend. Get caught up on Mike now so you know the members of the food truck and trailer round table discussion episode releasing in the coming weeks.
Something that started with a middle Georgia Good ol boy has grown. Thad Estes purchasing the Stump Smokers brand has blossomed into a sizable operation with him at the helm. Thad started out like most bbq guys n gals competition bbq. He’d began building a name for himself in the competition world when the opportunity to own his favorite smoker brand. Their smokers built right here in Georgia by hand. You can count the beads in the welds like neat little stacks of nickels. Gravity fed smokers built by skilled hand, individually for each customer. I learned the gravity feed isn’t just about falling charcoal… you can too. What does the future of Stumps Smokers hold? More innovation, a highly anticipated smoker release for a long time client might just be the newest innovation in smokers, time will tell. Catch up with Thad and the SS Crew at https://stumpssmokers.com If you’ve enjoyed this episode we’d appreciate a review a like a share. #ThePeopleaPitmaster #SmokeRingSyndicate
Quick!!! Turn on the subtitles, Boston’s son, John Maguire, a.k.a. Johnnie Mags host of the Pit Life BBQ Podcast joins us at the pit this week. We ended up chatting all things barbecue podcast his history. Think Facebook live without guard rails…. What started from a drunken night by the bbq pit turned into a podcast that’s 5 years in and counting. Mailman by day podcast host by night Johnnie Mags has had cohosts but the one constant is him. In the second half we discovered his original studio was upwards of $100k!!! Stay tuned bc we chat about into how he ended up in the $100,000 studio for his show to begin with. Find Johnnie Mags and The Pit Life BBQ Podcast wherever you listen to podcasts!
The Sausage Sensei Bill Dumas is at the pit for this weeks episode of the Smoke Ring Syndicate. Bill is a master in the art of sausage & has been for decades. Starting as a young boy as free labor for his dad graduating into the sausage maker for a local bbq joint eventually curating sausage recipes and skills for several not publicly named bbq joints in Texas and beyond. After his most recent visit to Mexico the Sausage machine aka smoker colab was born. His talent has taken him abroad and continues to grow every year. Even with the classes nearly every week he still maintains the sausage for Brotherton's Black Iron Barbecue a high-volume, nationally acclaimed award-winning Texas Monthly Rated BBQ restaurant. His classes are interesting as there’s not a set recipe he’s giving out per se’. It’s designed with understanding the craft of what needs to go into a sausage. So it’s for the beginner taking that first step, the already proficient backyard pit cook wanting to just sharpen and polish his or her skills, or for the professional pitmaster or restauranteur wanting to increase their bottom line.And that’s the bottom line…. You can get yourself in class at SausageSensei.com or with Harry Soo in his quarterly class.
This week or joined at the pit by Ashley Henson from Old School with Mark and Ashley. He is also part of the founding team of Faith & Fire a nonprofit that works with the high school BBQ association, as well as other organizations in getting stake church and Bbq church into competitions across the country and eventually the world. Ashley is also a SCA steak cooker, hoping to make it to Texas again for the world championship three years running. he has typically gotten his golden ticket before this time of year so he’s a little bit behind the eight ball and he’s chasing her a bit but I’m sure he’ll make it. We chatted about him and Mark Lambert’s relationship that feels like decades in the making but they’ve been buddies for just five or six years. What a crazy best friend I have in Mark. A seven time world champion BBQ competitor. We highlighted the beginning of Old School with Mark and Ashley how they just made the decision to turn the camera on cook some dinner and it all spiraled out of control into what we see every week. Mark is a humble guy, but I believe Ashley may be more humble in the creation of the show. As we chatted through our episode, we talked about the competition and cooking school classes. Mark and Ashley have done their most recent love Cajun food. I myself also enjoys a good Cajun dish and got the coveted invitation to the next Cajun cook episode. I told him I made a really good eater. Actually seems to surround himself with food champions, from all walks. Guys, if you’ve enjoyed this weeks episode, we would encourage you to leave a review, a like, a share. We release every Wednesday at 5:30 AM Eastern standard time until next time keep smoking. #SmokeRingSyndicate #ThePeoplesPitmaster #OldSchool #BBQ #Pitmaster #Podcast www.thesmokeringsyndicate.com/podcast
I didn’t expect to learn what I learned from this episode. I thought a check in to see how Shawn was from his recent professional loss. But wow… From the charcoal ashes rises my Canadian friend Shawn Bevins. What’s that saying you can’t keep a good man down?!? He’s the poster child for keep going, you’re not done just yet. After being hammered by life and to hell, he’s back and taking flight. A humble man, who’s not done yet. The first part of the episode we recap our conversation from his first episode with us just over a year ago now: He with his sights set on taking his grill company all the way he hit a snag. A snag we’ll call it. To others a fatal moment to which the normal person would say it is the way it is back to doing something for someone else’s dream. He embodies the “American dream” from the Canadian side of the boarder but I don’t know that he lives it more than most on this side of the border. His Canadian dream again took flight inside of a year, he’s just released two grills in a multitude of colors with a new interface of gravity feeding for an offset, quite possibly the very first in the world. Yes I have seen the masterbuilts, the gravity fed cookers but none seem to have this edge and ability taking whole logs…? Correct me if I’m wrong but most gravity feeds need charcoal brickettes to perform, yes?!? This might just be the fastest smoking company being built I’ve seen. Go see for yourself… https://legiongrill.com But really, The meat and potatoes what you heard but didn’t hear….. -> Who else takes delivery of 40,000+ lbs of charcoal the first year in business? It’s a testament & image of work ethic But what you may not have seen or heard is it’s also a masterclass in tribe building. Shawn’s built a team of warrior fans who are ready to charge hell with nothing more than water guns because they believe in him as the brand. It’s not even about the name Legion Grill Co. that it’s given. It’s the character and his drive that built the tribe. Who knows if he even realizes it to be so. But how else can you explain zero to hero inside of a year from someone that does NOT look like a Kardashion with a Instagram account of 200 million? Not possibly but by having built that tribe of people who are brothers and sisters in bbq ready to take the next mission. I listened back and heard so much more than I heard the first time we recorded this episode. As I edited it down I started taking notes and it reminded me of tribe building something my friend Gary Lamb of The BSP https://www.blksheepproject.com/ he talks about his tribe and they are ready to charge with water guns to hell for him and with him. I think it’s the WITH him that makes the tribe stronger. Shawn isn’t afraid of what failure looks like or feels like… I got so much more from this episode than I even expected. Checkout the site and share this episode with someone else who loves bbq or company building! Rate us 5 stars to help us grow! TheSmokeRingSyndicate.com
Rob Arocha by weekday a crane operator & by nights and weekends a battle tested BBQ Pitmaster. He’s competing nearly 40 weeks a year out of the available 52, throughout the Longhorn state. He’s already checked some of the big comps off the list to do, and he’s not finished. Bullhorn BBQ was born out of tailgating, and turned from the pig skin to pig butts; plus the briskets, chicken and ribs. From working alongside teams to get his start to making cameo appearances on Food Network with his recent 1st place perfect chicken call. Begs the question did the network get the wrong team? Time will tell as the next season isn’t underway but you can bet Micheal Symon noticed his strut across the stage. Pun fully intended… We also spoke about the competition world elaborating on last week’s chat on the episode about the squirrel Cookoff association. “Are bbq comps hitting a lull or is it full steam ahead?!?” Then what of the resurgence of bbq on TV. Is it a programing schedule rotation or has BBQ gained more followers prompting the networks to break out the mobile equipment to hit the road on the weekends to bring us BBQ programing we clamored for, or is it just time to show bbq on TV? I think option one and as for Rob, he hasn’t seen a lull in Que at all in the heart of Texas. I think BBQ hasn’t slowed down in popularity, and wish we could force their hands for a bbq only channel. All Que all the time. What do you think? Would you watch it? I know I would! Can’t beat those original Pitmasters TV shows but seeing the newest and best make their way has me on the edge of my seat watching it all unfold. If you can’t get enough of Rob Arocha be sure to catch his weekly show So smoking gooder show at https://www.facebook.com/sosmokingoodershow?mibextid=2JQ9oc As always please share our show with someone whom might get value or entertainment from it, leave us a like a comment it means the world to us and helps us continue to grow and build the bbq dreams of all. Wes Phillips- The Peoples Pitmaster
Have you ever eaten squirrel? Cooked it? Cooked 20-40 of the little furry things in a high pressure world championship competition setting?!? That’s what Joe has built… Joe “Squirrel Man” Wilson joins us at the pit to chat about what could be considered the event of the season in Arkansas, the World Championship Squirrel Cookoff.
Oldest BBQ sauce in GA? The USA? The world?!? We’ll find out chatting with Mrs Griffins Barbecue owner Roland and his right hand man Josh on this weeks episode of The Smoke Ring Syndicate. Find all the things on all the episodes at TheSmokeRingSyndicate.com I learned quite a lot and there’s definitely more to know. This Georgia based BBQ sauce has been doing it continuously since 1935. How’s that for a legacy in Georgia BBQ?!? They’re putting some South in your mouth as they’ve done for nearing 100 years!! The family history and all is revealed this week. You can also count on a never before announcement from this episode making the sauce available nearly worldwide…. Australia, you all are always next up with bbq growth… so Go grab your bottle to taste that signature sauce right here on their website, find out more about where you can find them www.griffinsbbq.com Go hit that like button on all their socials and as always, keep smoking.
Brad Vollmar is seeing someone…. His mistress is the favorite for pitmasters everywhere … We had a great chat about all things bbq. His journey into competing and his newest venture… the bbq sauce business, it’s not the easiest course to make happen with the cost, the breakage etc. Getting it onto the shelves is easy…. Letting it leave the shelf is a whole other animal. Listen into our candid conversation about our mutual interest of bbq. While I rambled about bbq he obliged by listening to me ramble. Brad and I have known one another for a number of years through FB bbq groups, we found that mutual love of bbq. He has his own bbq group nowadays, and we are both in the current state of doing a FREE GRILL GIVEAWAY for Monument Grills. So check out both pages Competition and Backyard BBQ, and Backyard Smokers BBQ for two shots at a free gas grill!
The one and only Phil the Grill is in the studio this week. We chat about the beginning of Phil Johnson’s bbq career and heading to be Phil The Grill through his TV appearances on bbq shows across the USA & Canada. From his humble beginnings to the vast bbq footprint he’s created and still creating. He’s done just about it all. Food truck, catering, restaurant, TV appearances, BBQ rub business. Vowing to bring not one but TWO more seasoning blends to market before the end of the fourth quarter. That’s less than 6 months to perfect, design packaging, bottle & distribute to the local stores/ get it online available. It’s probably going to be a photo finish for PTG. Or will it?!? Stay tuned to all his socials! https://www.facebook.com/philthegrill1?mibextid=LQQJ4d The Smoke Ring Syndicate hopes to have a second chance to chat this year to see the finish. TheSmokeRingSyndicate.com
When it comes to all the great bbq guests I’ve had on my show over the last 46 episodes they all had one thing in common. They were once a beginner. This week we hit pause on big bbq celebrity’s and focus on where they started…. At the beginning. Having different social media groups of varied levels of skill I tend to have the conversation with beginners more often than you think. Which is fine with me because that means we are building new bbq lovers. My Ted Talk if you will is The Most. To get the most enjoyment out of bbq it doesn’t take the most of anything. The core principles are simple the most of anything isn’t good for getting the most out of your bbq journey. The most smoke; nope. The Most cook time; naw. The most seasonings; uh no. The most steps; what is “No”?!? In the second part of this episode I do a touch and go on your beginner smokers. The normal ones that I find to be most common, readily available, ease of use, fairly priced etc. Propane smokers, electric smokers, pellet smokers, charcoal smokers. We don’t dive into the bigger commercial style cookers, the gravity fed large offsets, reverse flow etc. there’s time to learn later. If you are a beginner and found value I’d appreciate a share, like or follow depending on which platform allows what. If you’re a pro and think you know a new up and coming pitmaster needs to hear it from someone else send it! This also is a completely unsponsored list of cookers. But we are willing to take this BBQ Ted Talk to stadiums and large scale bbq events worldwide! Lol.
Speedy BBQ lifestyle? Yeah speedy. Let’s see….start competition bbq in 2012, Reserve Grand Champion 10 competitions later…. That’s just the beginning. Maxes out available points for the entire year in KCBS… in July! Who does that? Travis does. Fast forward to 2018, Famous Dave joins the picture and Travis goes to work with FD. FD assisted Travis in opening his first restaurant. Going through the wars of the “vid.” Now adding a second location! Guys I can’t tell you how much I enjoyed doing this episode. I hope you enjoy it as much as I enjoyed getting it documented. An overnight success, 10 years in the making! As always I would appreciate a review, and sharing this with someone who would get value from this!
Jay DucoteSome Louisiana flavor on the show this week Jay Ducote joins us at the pit to chat about his life and times in food and his food lifestyle. Early on with season two of Master Chef, various awards and distinguishing awards in food and food prep. From his time on Food Network Star in 2015; staring in various kitchens, to his returning to Best Bobby Flay and winning against him in 2019. Now with his traveling eater project he’s got me jealous. Ducote is a chef, traveler, speaker, storyteller, culinary personality, and cultural gastronomist. Basically, he eats and drinks for a living… see why I’m jealous?But how did he get there, “oh he’s just lucky” Id wager not. He received his BA in economics and political science and MA in political science from LSU. From Gov’t tacos, to cooking all over the place. His “fame” started andJay is most widely known because he finished runner-up on Season 11 of Food Network Star in 2015 which launched him further into the food world. He even had a pilot for his own show, "Deep Fried America," for the Travel Channel in 2016. I think he really took all the way off In 2019 with no landing in sight when he won an episode of Beat Bobby Flay after challenging the Iron Chef to a crawfish boil. Good old fashioned crawfish boil. Bobby, you can’t put Fresno chilis in it….He has also appeared on Chopped, Cutthroat Kitchen, Masterchef, and many more television and web shows. Even cooking at the historic James Beard House in New York. He has been a featured chef on ESPN’s College GameDay, throwing tailgate parties for LSU Football. He continues to cook for events large and small, near and far.Jay’s career he has led ventures in blogging, radio, television, digital media, barbecue sauces and seasonings, wine, coffee, tacos, catering, pop-up dinners, and much more.
David Bosco drops by the pit to chat this week for Smoke Ring Syndicates 44th episode. He is a two time world championship BBQ competitor, with more than 100 grand in reserve grant championships. He’s got his name in lights in the Oklahoma BBQ Hall of Fame. David also was on the hit TV show BBQ Pitmasters five times including two on All-Stars edition. David got his start in his adult life as a butcher hence the name Butcher BBQ. David started in 1982 in the meat market as a meat cutter and grew his knowledge through work as a butcher, and with his diverse protein knowledge began competing in competition in BBQ with their rubs and seasonings as well as their injections David is a pioneer in the BBQ injection world. Most knew of injections. But few companies made them. By my line he was the second. Now with more than 100 BBQ SKUs for the butcher BBQ product line. David also is an instructor for BBQ champs Academy, and regularly attends BBQ events throughout the US. You can catch him this weekend in Ootawah Tn at The Owls Nest BBQ. Stop in; enjoy bbq and his vast knowledge in the bbq world. Late in the show we took a nice deep dive into the world of getting into the rub and sauce business. One that I know aspiring entrepreneurs and current start up run and sauce makers will surely appreciate! Like how many bottles of rub or sauce should you have in a box shipped to a store deep…. Guys n gals, if you get value from what we are doing, I’d appreciate a review, share, comments etc. everything helps us spread the gospel of Q.
Dyno Dan returned to chat about his life in BBQ for the last several months. His underground Bbq growth. We chatted about calculations for catering and how he figures his numbers with the waste of meats and sides. We also chatted about how far is too far to travel for BBQ. We need to schedule a trip to Texas to see Miss Tootsie. Then we dove into all the different ways. There are to cook whole chickens, and the many ways people are butchering them to cook, spatchcock whole Frogger, cat, pieced out, dark versus white. Have you seen the stingray shaped steak? Thors hammer? The scorpion? We finished up the show chatting about a new tritip competition started out in California the king of tri-tip and several great things all in between you can follow Dyno Dan on all of his socials. As well as our adventures of the peoples pit master at www.thesmokeringsyndicate.com/podcast
Ray Lampe, aka Dr BBQ drops by the pit to chat all about BBQ Lifestyle. From the competition scene in 82, to getting his customized license plate for his new van, he’s been about the BBQ Lifestyle. Since he’s been an entrepreneur his entire adult life who better to explore some of the ways through the years he’s made some BBQ bucks. His BBQ career has taken him to the HSN (yes the Home Shopping Network) Food Network judge, cookbook author, to Restauranteur to his latest chapter a BBQ Rub business. Along the way we chat about the early days, nicknaming, what’s in a name for business and so much more. The Dr has 40 years of BBQ experience and knowledge and I for one am glad he’s willing to carve some time out to share the BBQ Lifestyle he’s been afforded. www.DrBBQ.com for all things Dr BBQ!
Alchemy Grills do-Owner Chef Matt Basile drops by the pit to chat. He spent over a decade disrupting the food industry as the founder of Toronto’s most recognizable food truck brand, Fidel Gastro’s, and popular gastropub, Lisa Marie. Today, as the co-founder of Alchemy Grills, he’s taking on a new frontier — disrupting the barbecue and live-fire cooking landscape. Basile is always striving to do things differently. Chef Matt was featured on various TV series, including You Gotta Eat Here! & Chef in the City, and was also ranked as the top 10 best brunch spot in Canada by OpenTable. Today, Basile has partnered with two seasoned entrepreneurs to launch Alchemy Grills. The Alchemy is the first barbecue to allow home cooks the option to smoke and grill food at the exact same time with one appliance. In addition to developing prototypes, Basile is developing recipes for a line of rubs & sauces. As well as content creator, he also creates original content, including delicious recipes and grilling tips, on his YouTube channel.Basile is also a bestselling author of two cookbooks, where does he have the time, geeze! But since joining forces with the Alchemy Grills cofounders it’s helped him actually slow down, re-focus, and, most importantly, re-connect with the flame within; that is live fire cooking, that is ALCHEMY GRILLS! Find out more at: https://www.chefmattbasile.com/alchemygrills or https://dicksonbbq.com/products/alchemy-grill-32-deposit
What’s in a name. Everyone knows him as “Stump”. He’s been a BBQ pit builder, a TV personality and coming soon. This year a YouTube Sensation! We chat about Stumps time in the world of bbq, he shares some of his opinions on the state of BBQ. The man who’s probably forgotten more bbq knowledge than most of us have is in the process of building out his YouTube film studio to begin sharing his bbq knowledge with the world, and I’m here for it! CookinWithStump.com promises to be a bbq channel you won’t want to miss! I can’t wait to see his new platform. Don’t forget you can always get some of Momma Stumps Rub to cook with at home too!
Ed Reilly and I keep the chat going from last week with ideas and suggestions for the Georgia BBQ Day celebrations for 2024. If you have a suggestion shoot us a message or PM. Or email message through TheSmokeRingSyndicate.com would you come to a Georgia BBQ Expo? Or a GA BBQ Block Party? Maybe BBQLAND? Have a better idea? We’d love to hear the ideas. After all, dreams are free! We also chatted about stirring the pot with the Carolinas and Virginia on their contribution to brunswick stew or was it Squirrel soup? History is written by the victorious & I for one believe Brunswick stew made how the Georgia recipe is as apposed to the “Brunswick squirrel soup” is the winner and should be written as such. Besides who eats squirrels, I wish Eddie was here he eats those damn things… Support the show by either donating, liking, sharing, commenting and or leaving a 5 star review #ThePeoplesPitmaster #SmokeRingSyndicate #5StarReviews #YnotGaBBQ coming up soon.
The first bottled bbq sauce, first reverse flow bbq, the first time the word Barbecue was even written in the United States even…? GA BBQ is a large part of the bbq enjoyed across the USA. Why not celebrate it? Ed Reilly thought that with the amount of bbq history in Georgia it’s high time Georgians had a seat at the bbq table. After all the research it seems like bbq tables were started in Georgia anyways…. We chatted about the holiday and the history it stands for, it’s definitely something you’ll want to keep bookmarked. Especially since Carolinians can’t decide what they are doing, Texas is all about brisket since the 50-60s, not sure where Missouri got their bbq super powers. Georgia really should be part of the conversation. Here’s hoping Ed can get this to be a national holiday too one day so we can get a day off to BBQ. I think we can all agree that’s a good idea… Join Georgia in celebrating Georgia Barbecue Day this and every March 25th.
His hustle never sleeps it seems. A starter of things. I met Gary some 5-6 years back at one of the BBQ and Brews festivals. With the Georgia BBQ Association. He has the bbq lifestyle with his festivals and bbq vendors that work at his many events throughout the year. Some 40+ on the books for this year. Yes 40, he is aware there’s only 52 Weeks in a year, so he says…. Find out what he thinks is wrong with bbq competitions, and some of his thoughts on how to fix them. Many great tidbits if you’re considering bbq events as a course of employment. It’s all fun and games til it isn’t. Controlled chaos with this redneck PT Barnum is where he shines the brightest, if you’ve seen him in Action you know. When he’s not throwing some of the biggest bbq festivals; Gary moonlights as a wrestling promoter and fight promotor as he owns Southern Honor Wrestling & Elev8 Fight League. Plus the T-Shirt business; oh; and he’s still preaching every Sunday morning! To those of us that say we don’t have time to accomplish our goals; Gary calls BS. While we had just a short chat, he opened my eyes to what could be in life if we got up just an hour earlier stayed up just an hour later and made just one more move in BBQ. Where you would be. I’m inspired, I know you will be too. Let me know what you thought of the episode, and follow along for future episodes coming WEEKLY.--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
The first live recording, the first videoed episode, the first multi-country and continent episode. All about MEATSTOCK, whoa! What a name for an event. With a name like that you know it’s gotta be big! Meatstock started in 2015. By Jay Beaumont and Simon Luke, pre selling tickets for the event, more than 10,000 tickets well in advance. Featured Barbecue and Grilling Competitions, Butcher Wars, Demonstrations, Barbecue Expo, Live Bands even flying in big bbq guests and competitors like Tuffy stone for the inaugural year. Since then Big Moe Cason, Harry Soo and others have had the opportunity to be a part of Meatstock. Hosting in Sydney, Melbourne, Toowoomba & Auckland As they enter 2023 season of the event I’m here with some of the members of an international team, FOR THE LOVE OF QUE. James, Gerhard, and William will compete in May of this year. Representatives of their respective countries, USA as James Grubbs, South Africa with Gerhard Van Niekerk as well as a “local” William Plotz there in Australia. We sat down for a live show, finding out the ins and outs of the event what they hope to gain by participating and the process of going to compete. We worked to help raise the funds to send them and you can help by donating as well: James Grubbs links: venmo is @James-Grubbs-9, zelle and paypal is bbq3512@gmail.comGerhard’s link: https://www.backabuddy.co.za/champion/project/gerhard-van-niekerk-5493272122416815463 Obviously our Australian friend is already in country. For the love of Que will be in country in May of 2023. To say I’m jealous, is an understatement. One day I’ll get an invite, lol. But until then, let’s help these guys get to Australia! Editors note: we release and record early AM, our guests from South Africa & Australia enjoy adult beverages in the late afternoon and evening in their respective time zones. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Brandon of Chattanooga, Tn owner of the Chatter Box Cafe joins us to talk about BBQ. His brick and mortar has humble beginnings as a pop up bbq vending tent to a food trailer to semi permanent parking to having the brick and mortar restaurant. We chatted about the process of getting there. He even clued us in on how his growth for 2023 and beyond. He’s got a system that makes so much sense. You know we interview and speak with so many great BBQ people from all walks of life, just starting out to big name TV BBQ brands. But none have been able to truely surprise me. We were talking about the BBQ lifestyle, how to get there and stories of how others before you got the knowledge. Be in collegiate, trial n error, street smarts, mentor, etc. Learning the business, and business skills is important. How you get that knowledge, can be an interesting story along by itself, Brandon threw me for a loop with his introduction to business even before he when to college to learn business skills. You’ll have to tune in to get the full story. You definitely want to devote some time getting to know Brandon with me. If you’re not in driving distance, definitely get some of his rubs n sauces ordered up! www.chatterbox423.com--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Humble. Mike is the definition of it, competition BBQ Pitmaster with the skills to pay the bills. The man the myth the legend. You’ve seen him on shows like BBQ Pit Wars and BBQ Allstars. But what really gets Mike hyped is his commitment to only selling the best BBQ from his restaurant in Adairsville Ga. Many of his colleagues on the show went deeper into the show business, or making a brand larger than life with restaurants with their name on the building, (Definitely not a shot over the bow at Myron Mixon, he said lol) But what gets Mike excited is firing up ol Nellie, his Bubba Grills reverse flow smoker from the shows. That grill has more miles than some cars I’d imagine. Still putting in work with the restaurant each day Wednesday-Saturday. If you ask where in Georgia can you get great BBQ, Adairsville is at the top of the short list of places consistently putting great bbq on plates. At Character’s Famous BBQ, it’s all about the product not the profit for him. I can always count on him to have me a slab of ribs ready for when I make that 3 hour ride to see him. I encourage you to add him to the list of places to eat when you’re in town. I know we always enjoy it! www.charactersbbq.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Bob to the 3rd power! Season 3, episode 33, whole lotta threes with Bobby T, BBQ Bob and the catering n classes Bob…. ? This week Bob Trudnak joins us at the pit to speak about the brand he’s been creating. Between his catering, Bobby T seasoning, BBQ Bob plus The Bob & Moe Show! We are amazed we were able to sit down and chat about BBQ with this busy one man marketing team with a bbq and pizza problem. Lol. Bob was THE face for so many years of the BBQ Guru brand, helping build the following they enjoy today with BBQ Bob and his super hero team. Catering in his area, traveling cross country for bbq classes, just truly loving the bbq lifestyle! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
A little Butt Rub makes everything better…. Bad Byron’s Butt Rub founder and owner stops by the pit. Byron Chism is a chef, BBQ competitor, competing in 19 countries, as well as developer of the top BBQ rub on grocery store shelves. Byron shares the story and ideas behind creating such an iconic seasoning which paved the way for so many after him. 26 years in business, single recipe without the ingredients you see in most rubs, SUGARS. Absolutely no sugar in his rub, but why? In the second half of the episode we got the VERY 1st public statement on the up and coming premiere of a BBQ documentary. The process and story behind the brand. I had an amazing time chatting with Byron and expect to need a second episode this season. A great guest, that I’m sure you will enjoy as much as I enjoyed chatting with him. **Spoiler alert I also called Byron out on the absence of a very important product he previously released. Find out more at www.ButtRub.com !! TheSmokeRingSyndicate.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Kevin Green owner-operator of The Butcher Shoppe out of Pensacola, Florida has grown a little local butcher shop into a cross country meat supplying and shipping business with an emphasis on bbq. In addition the introduction to Australian Wagyu Briskets for that super secret tip of comp cooks everywhere. Kevins claiming the lions share of these briskets and the Australian Wagyu meat grade in general have been featured in many BBQ competitions across the US. All without a website, talk about old school!! To get yourself one of these great briskets, or other great meats, give them a ring on their LANDLINE @ 850-458-8782 #AlwaysHandPicked meats means qualify you can count on. Kevin purchased the building and small business after years in the grocery business before learning the meat market. Kevin learned on the fly building a massive following on the bbq trail as well as dinner table’s every where. Your bbq lifestyle can look different too, depending on where you take aim from. This is a great example of a business that wasn’t aimed at bbq, but with the competition trail and telling folks to make that call to their landline, they made bbq part of their lifestyle! Like follow share to help Kevin and us grow! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Prime Rib the Ham, the Brisket, which is the best holiday meat? I think the answer may surprise you! Being the Holiday Hero with the perfect meat center piece is an important part of having a great holiday. So why do so with 3rd place meat? Find out what should be on your table this holiday inside this episode of The Smoke Ring Syndicate! TheSmokeRingSyndicate.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
With the end of the 2022 competition barbecue season coming to an end we thought it would be a great time to sit down with some of the sanctioning body’s presidents, board members etc of of various BBQ organizations. We are kicking this off with the Memphis bbq network. See mbnbbq.com for more information on contests near you. Henry Evans, the president and one of the founding members of the Memphis Barbecue Network joined us this week to chat all things, competition BBQ and pork in the MBN. TheSmokeRingSyndicate.com goes live soon with all episodes, classes and guest Pitmaster appearances for 2023! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Rub Bagby is a championship bbq competition from Winterhaven Florida who made a name for himself on the FBA trail in the early 2000s before creating and bottling some of his sauces. Rub skyrocketed his name and team with 2 TV appearances finishing top prize for one and narrowly missing it with his all the way from scratch, whole protein to ground protein for his meatloaf. Rub is also a classic Weber Kettle collector, and likely you’ve seen any number of his cookers in the viral photos of his cool classic kettles. From the Patriotic red white and blue to the greens and beyond. Find out his famous Salmon recipe, and catch up with Rub in this episode of The Smoke Ring Syndicate. It’s always a great time when you get to chop it up with a championship BBQ Pitmaster like Rub Bagby! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
What could go wrong, The Cookout Coach & The People’s Pitmaster join forces for an episode of the Smoke Ring Syndicate. The People’s Pitmaster Wes Phillips opens the show with a bombshell that may ruin your holiday, and the Cookout Coach hates cilantro. I guess that makes us even. Steve Dotson is the man behind D’Qued BBQ, as well as the Cookout Coach YouTube Chanel. He has been blazing a trail on both YouTube & the competition trail. Competing at The Jack this year. We will definitely need to have another episode soon to see how his trip to the hollow went, and if he needs a dishwasher next season! After deciding to start documenting his competition cooking, it soon morphed into spreading the bbq philanthropy. Follow Steve and let him take your bbq to the next level, no matter what ya need…. Insta: https://instagram.com/cookoutcoach?igshid=YmMyMTA2M2Y= YouTube: https://youtube.com/@DquedBarbeque
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Get ready to write these recipes quick! Many of our past guests and some upcoming guests join us for this Thanksgiving cookbook episode. Joey Machado with Texas Original Charcoal Co with his Brussel Sprouts, Chef Michael Williams of the Kitchen Flavors personal green chili cornbread dressing, Chris Marks of 3 Little Pigs BBQ shares his THREE time world champions winning sweet potato dish. We have my friend James BBQ Grubbs from American BBQ Showdown sharing Turkey tips, Dyno Dan with the Turkey cooking recipe, Big E from Louisville Ky with his Mac n cheese, Chef Shawn Cooley and his family favorite “Watergate salad”. I had so much fun making this episode and I hope you enjoyed it as much as I did making it. I know it will make my thanksgiving a little tastier for listening to it! SAVORY GREEN CHILÉ CORNBREAD DRESSING – small batch pre-heat oven to 325°F INGREDIENTS Butter Yellow Onion, diced Roasted chopped green chilé Backyard Grill Pre-baked cornbread Poultry rub : METHOD 4T 1⁄4C 1⁄4C 1t (entire small batch) 1 1⁄2 t gr. sage, 1⁄2 t summer savory, 1⁄2 t thyme, 1⁄2 t marjoram, 1⁄4 t blk. pepper 1. In a pan, melt butter, add onions and green chilé, season with Backyard Grill, poach for 6 minutes. reserve. 2. In a large bowl, completely crumble small batch cornbread, add poultry rub. Stir to combine well. 3. Add onion-chilé mixture (with all the butter). 4. Thoroughly fold mixture to combine. 5. Spoon mixture into the wiped/sprayed pan, cover with foil. (leave loose, don’t press down) 6. Heat in 325°F oven – about 30 minutes. Cornbread – small batch INGREDIENTS PRE-HEAT OVEN 425 ̊F Cornmeal Flour Buttermilk Butter, melted Granulated sugar Salt Egg, lightly beaten Baking soda 8” x 8” x 1.58” aluminum cake pan (save for dressing use) METHOD 1. Prepare foil pan (spray or grease), reserve. Do Not pre-heat pan, the thin-walled aluminum transfers heat quickly. 2. In a medium mixing bowl, combine cornmeal and flour. 3. Add in order and whisk AFTER EACH : buttermilk > butter > sugar > salt > egg > soda. 4. Pour batter into the prepared pan. Carefully place pan on center of oven rack. 5. Bake @ 425 ̊F until slightly cracked with golden brown areas, pulls away from sides (15 minutes). 6. Cool on a rack. Use plastic knife to remove. 7. Remember to wipe pan clean and re-spray for dressing use. Joey Machado—-> One of my favorites are Roasted Brussel Sprouts , tossed in bacon fat , seasoned with salt and pepper baked in a oven at 400 degrees for about 20/25 mins on a sheet pan. Shaken at about 10 mins to get even browning. When done toss in a bowl with crumbled bacon , chopped nuts of your choice , a little feta cheese and a drizzle of balsamic vinegar reduction and honey. Quick easy and delicious.
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Since our time bunking together he, Ernest, and the Atl BBQ store folks out in Augusta, Georgia for the Recteq fast back in 2017, we’ve been buddies. So it was only fair to want to catch up, and I wanted to share the convo with you! We wanted to catch up on all the new BBQ happenings…. Such as his time on chopped, Texas edition, and his barbecue competition standings. C-Lo even shared a little secret news about his upcoming release of his namesake; competition, barbecue rub….. find this and all our episodes on a Spotify, Apple & Google!
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What an episode! Eric Smith aka “Big E” was in the house for this weeks BBQ podcast episode. Chef and Pitmaster of Big E’s Southern Q in Louisville, KY his BBQ dream took flight with just $5000.00! And no we didn’t miss a decimal point! So when he hears folks wishing they could live off BBQ. He says you don’t need an $70k food trailer & he shows them his 5k trailer. Quite an amazing feat! Better yet, it’s just the beginning, as his aspersions will take him to having a beer trailer & BBQ trailer. To a beer n BBQ garden set up one day, we hope to be there for the grand opening. Big E started in food service industry with no BBQ Knowledge. He left it in the late nineties to pursue his music career out in California. When a big music project got scrapped he was stuck in CA when his son was set to be born back East! Armed with a local friend’s 1000 gallon offset smoker, a couple tables & his chef’s knowledge alone. He taught himself to BBQ in a parking lot to earn the money to get back and see his son be born. BBQ helped make that happen. With the birth of his son came the passion for live fire & BBQ. Fast forward to today he’s creating a BBQ legacy to leave to the son that BBQ made possible to meet in the beginning. The gumption to create an entire mobile BBQ business is dedicated to the craft. Doing it with just $5k dollars is insane to most. But to Big E it’s what let’s him live the BBQ lifestyle, and you can too! Catch us weekly and please give us a review and share with a friend! Help us live our BBQ Lifestyle too!
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James BBQ Grubbs comes by the pit to chat. You’ve seen him in season one of the hit Netflix show, American BBQ Showdown. He’s a big personality that I’m glad to call a buddy of mine. We chat the process of getting bbq shows and what kind of doors it and BBQ have opened for him on this week’s episode. A fellow no binder brother, he doesn’t think it’s a flavor profile but more of a time saver. We may agree that in SOME instances It would be a quicker way to get your meat to cooking, purely from a time commitment of a show, or poor planning. Col. Mustard isn’t getting my money anytime soon. You can be sure of that. James has been busy since his time on the show opening doors and growing the Grubbaque community, and making loads of sausage, guest judging and so much more. We did make a good commitment on the next episode being in person so I could test some of the recipes he’s been making.
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Scratching the BBQ itch!! BBQ is the type of hobby that creates community and breeds creativity. We chat with STEVE RAY, the owner of the OWLS NEST BBQ supply store in beautiful Ootawah, Tennessee. All about creating the BBQ pro shop and his choice of what to carry and why and how to grow the business. It’s a side hustle full on business now, and a way to scratch his barbecue Itch. Right next to his service station Steve raise midnight oil and tire which he is on for more than 30 years. Which is pretty impressive considering he’s only 25 lol. STEVE and I go back a few years, with BBQ interviews, and such. We reconnect and chat bbq like we always do! Please don’t forget to share this episode and all episodes. If you find any value in it, that’s all we ask for, This will help us grow from 13 to 14 listeners in the very near future! —-Smoke Ring Syndicate, and The Peoples Pitmaster
I’m down-shifting and heading up a mountain. Then I might be willing to die on, bbq prices. You’ve heard me ramble on and complain with some of my guests, but I think BBQ should be a high-end food. Or that it shouldn’t be considered the cheap option when it comes to having an event. I’m headed headfirst into this thought and I feel like most people in the BBQ world at least will agree. Stop calling your BBQ man or woman to get “” cheap food. And another thing don’t invite me to a barbecue and give me a ballpark. Period. Do I enjoy a good hotdog with mustard absolutely I do, but don’t call it a BBQ you’re grilling out that’s it. I will not be swayed on this smoke ring. Syndicate is brought to you by anchor! And coming soon, Trapper Keeper!
We were fortunate to carve out a few minutes with Heath during his busy day to chop it up when it comes to the marketing side of the business with a brief overview of his bbq history that started at just 18 years old. Heath Riles BBQ. A name synonymous with high quality bbq rubs and a bbq team with some heavy clout! Heath is an industry leading expert in both competition BBQ rub & sauce empire with the creation of his award-winning line of BBQ rubs, sauces, marinades and injections. Additionally he’s got the marketing know how to get it into the homes and cook trailers of bbq fans all over the US! He is the definition of a BBQ legend, over 70 championships, multiple perfect scores, and other outstanding awards in MBN, SCA, GBA, KCBS & whatever the next competition that arises I’m very certain he’ll be on the stage there too! HeathRilesBBQ.com is where you can get your hands on his products and find him on all social channels at Heath Riles BBQ.
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Doug Maxon is The Digital Chef!! A restauranteur who sells food! From American StrEatz to White Bus Media and all the ground in between. The Digital Chef Podcast is off the ground to teach you more about the digital footprint of your bbq business. But before that, this week we chop it up with regards to building a digital foundation for your bbq business through social media SMS marketing as well as email. Did you know one of the top reasons someone doesn’t visit your restaurant more than one time??? Hint: it’s not what you think! You’ll find out on this episode of TheSmokeRingSyndicate.com Are you itching to ask Doug a question about your social media or just want him to help you establish one? Hit him up at WhiteBusMedia.com -tell him The People’s Pitmaster sent you!!! Check his podcast @ https://open.spotify.com/show/4nuU3gWU8wtdzyUVH5TyS6?si=vGEqVyvjR2SU6cdJcGag6Q on Spotify or wherever you go for your podcasts!! Don’t forget to review, download, subscribe, and rate our podcast. It helps us grow and makes BBQ better in more people’s lives!
Kunchi Lattore is a Jack of many trades, a TikTok star, sales & marketing professional for Reggae Spice Company and growing social media presence…. Kunchi stops by the pit to chat about his sales and marketing adventures as well as the current cross country ground pounding marketing you do when you’re newer in the market. With the curiosity for spice levels with this flavor profile, you have to feed faces to make fans! We connected a few years back when Kunchi was learning more on BBQ from one of my BBQ groups. He taught me what a fresh jerk chicken marinade was supposed to be like. We chat about the different jerk seasonings as well as the possibility of me May or May not had my sister mule jerk seasonings from Jamaica…. Now fast forward he’s a TikTok star in his own right, creating brand partnerships, in addition to putting Reggae Spice Co. on shelves & making raving fans! Get yours here: https://www.reggaespicecompany.com/ https://m.youtube.com/c/CookinWidKunchi/videos https://www.tiktok.com/@cookinwidkunchi https://www.instagram.com/reggaespiceco/?hl=en
Going through your local grocery store I’d bet you’ve seen at least one of the Sweet Baby Rays products on the shelves. Founded on the bbq trail at a Chicago Ribfest in the 1980s Duces Father and Uncle cemented the family name in BBQ sauce. Duce continues the namesake with his culinary innovations with his restaurant and catering business. All the while bottling and selling his own new sauce too! Think that’s enough for one person!? No says Duce, he’s a Tiktok Star too! With 24 hours in a day he squeezed an hour in to hang at the pit with the Peoples Pitmaster for this episode of TheSmokeRingSyndicate.com ! Find his catering service and new Duces wild sauce at these links: www.sbrcatering.com , www.duceswild-bbq.com
Ed Reilly is the sales guy responsible for so many BBQ products in your home, Bc he’s the reason you see the BBQ products on shelves. If you’re going into the industry, He’s the sales rep you need to help get your BBQ product in stores. With the experience he has, the knowledge and right stuff help the products come off the shelves and into the homes of your adoring fans! Ed represents a variety of products in the BBQ world like: Grill Grates Burch Barrel Amazing Ribs Hellrazr Grills Meatrix BBQ Nation Looft Lighters Xaprons Otto Wilde Grills Clementi Rossofuoso Carolina Cookwood And other fireplace & outdoor furniture lines!
Salt and Pepper! And not the late 80s early 90s hip hop group, the 1st cookbook released by Chef Shawn Cooley! Find your copy here: www.coolenk.com/cookbook for your copy! From working his way through country club kitchens, hospital kitchen head chef, hanging out with Junior Urias, Harry Soo and myself cooking BBQ in Midland Tx. All this experience needed to be in a book. It’s a cookbook you can actually read, not just a few recipes!
Smoke Ring Syndicate presents: our guest Chris Marks; who has over 600 completion wins, including 50 national championships and 8 American Royal Grand championships! Chris Marks owner of Three-Little-Pigs-BBQ.com. A Rubs and Sauces empire! We spoke about the consumable BBQ: rubs and seasonings business. What’s the process to bring your personal rub or sauce to market. From one of the best in the game of BBQ. This is insider information about the rubs and sauces business from Chris Marks himself! Find out what made Chris Marks the BBQ legend he is today!
Shawn Bevins owner of Hellrazr outdoor cooking from Canada joins us for this week’s episode. The beginning of a BBQ grill company. New products, development of them. The formal introduction to the US market later this year. Shawn you May know from his Hammerforge Days. Now this Canadian is building grills and smokers with ROBOTICS! Individually numbered grills that are for the novice or advanced BBQ lover. Check him out at HellrazrOutdoorCooking.com
What happens when we end the episode. Super secret conversation. Stuff we wouldn’t share on air? We let it fly in another installment with Chef Michael Williams. Trade secrets and non disclosure items removed for legal reasons.
Chef Michael Williams is an accomplice chef from New Mexico now residing in Texas with a new rubs and seasoning line based out of Texas with his southwest flavor flare influence available to you at the kitchenflavors.com
This week we head down Under to speak with Ben Arnot. He is the owner & creator of Smoking Hot Confessions, a BBQ podcast as well as Barbe Con the online presentation most recently.
From his very humble beginnings on the reservation selling fry bread & venison sandwiches to creating an international barbecue restaurant franchise and beyond!
In this episode we talk with Randall Bowman of Deep South Smokers. Find out the real story on what brought him to Georgia his time with the KCBS. As well as his barbecue cup competition and so much more!
The Horsemen of BBQ return. Maine’s member Josh Enos deals with technical issues, Dyno Dan goes on record, Davilla left his partner, & I think how much catering has changed but miss it. Maine BBQ Summit 2022…
Back again with this episodes guest Dyno Dan. We talk pop up bbq, flying under the radar pellet envy and what BBQ really should cost!
Joey Machado, the marketing genius behind many fuel brands & other BBQ needs walks us through his background & how he ended up here. House brand, the road to his BBQ empire launches now!!!
Horsemen of BBQ join us to chat in this quarterly installment of BBQ business. Introducing Josh Enos - Maine, Dan “Dyno Dan” Rodriguez - California, James Davilla - South Carolina, Wes Phillips - Georgia. Start the chat about brick & mortar vs trailer vs underground catering. What’s your biggest BBQ FAIL?
Championship BBQ Pitmaster and famed YouTuber Harry Soo joins The People’s Pitmaster on Smoke Ring Syndicate episode 1 kickoff. We trace his start in the BBQ world to a stretch goal for a self proclaimed IT nerd that transformed from cooking his first BBQ competition winning chicken, into a growing Rub and Sauce business, FB, YT, and Patreon creator “Spreading BBQ Love” with his black belt tips on BBQ and how to be a good human in general! Find out how to get Harry to come cook for you in your backyard in this episode and it’s waaay cheaper than some of these TV chefs. Harry Soo is the face of Slap Yo Daddy BBQ and a glowing reminder of what BBQ really can do for the world.
Smoke Ring Syndicate is your podcast for all things BBQ. Competition BBQ, a rub and sauce empire, cooking BBQ for friends and family or a franchised BBQ spot. Smoke Ring Syndicate explores BBQ with industry pros and up n comers to the world of BBQ.