BBQ Nation: Recent Episodes
JT and LeeAnn Whippen
Known as “The Cowboy Cook”, Jeff Tracy has fond memories of sitting at the dinner table with his family. Changing this world, one recipe at a time Jeff intends to support urban suburban families that are looking for a way to connect at the dinner table. BBQ Nation is about bringing people together and building relationships that last” says Tracy. BBQ is fun cooking for everyone, not just pit masters or pro’s.
This episode of Barbecue Nation After Hours features a compelling dialogue with esteemed chef Michael Simon, who shares his culinary insights and personal anecdotes. A salient point of discussion revolves around the significance of barbecue techniques and preferences, particularly the debate surrounding the use of sweet sauces versus vinegar-based options. Throughout the episode, Simon reveals his culinary inspirations and aspirations, while also reflecting on the nuances of barbecue culture, including his admiration for legendary figures in the field. Our conversation delves into the challenges of balancing a culinary career with personal life, illustrating the dedication required to excel in this demanding profession. Join us as we explore these rich topics and gain a deeper understanding of the barbecue landscape through Simon's experiences and perspectives.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- foodnetwork.com
- barbecueusa.com
- meathead.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Food Network
- LA Barbecue
- John Lewis
- Billy Durney
- Mark Vetri
- Summer Jannetti
- Corey Barrett
- Meathead
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient point of today's discourse revolves around the intersection of culinary artistry and community bonding, as exemplified by our esteemed guest, Chef Michael Simon, renowned for his television presence and culinary ventures. We delve into the nuances of barbecuing, elucidating the significance of live fire cooking, which has been a cornerstone of Simon’s career. He shares insights from his latest project, "Barbecue USA," highlighting the vibrant barbecue culture that fosters camaraderie among competitors, dispelling the notion of rivalry in favor of community spirit. Additionally, Simon reflects on his formative years, revealing how familial ties to food shaped his culinary path and passion. Join us as we explore the intricate relationship between cooking, culture, and connection, all while savoring the rich flavors of barbecue.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- gunterwilhelm.com
- barbecuenationjt.com
- oregondungeness.org
- heritagesteel.us
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Food Network
- Iron Chef America
- Cooked Like an Iron Chef
- The Chew
- Barbecue USA
- Weston Kia
- Heritage Steel
- Gunter Wilhelm
- Creekstone
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient point of this episode revolves around the exploration of personal connections to barbecue and culinary influences, as exemplified by Megan Day of Burnt Finger BBQ. During our conversation, we delve into the significance of historical figures in shaping culinary aspirations, with a particular focus on Megan's admiration for Amelia Earhart and her bold spirit. Moreover, we engage in a discourse regarding the dynamics of competition barbecue, highlighting the necessity for impartiality in judging practices. As the dialogue unfolds, we further discuss personal anecdotes, including the challenges of mastering specific barbecue techniques and the bittersweet reflections on leaving one’s hometown. This episode encapsulates the intersection of food, personal growth, and the enduring impact of historical figures on contemporary culinary endeavors.
Links referenced in this episode:
- BurntFingerBBQ
- BurntFingerMegan
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Malcolm Reed
- Bronson's
- Burnt Finger BBQ
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an engaging discussion with Megan Day from Burnt Fingers Barbecue, who shares her journey in the competitive barbecue scene. One of the salient points highlighted is the evolution of flavor profiles and the increasing importance of high-quality meats in securing success at barbecue competitions. Megan recounts the story behind the name "Burnt Fingers" and emphasizes the communal spirit that underpins the barbecue culture. Additionally, she imparts valuable insights for aspiring competitors, notably the significance of understanding judging criteria in barbecue contests. Join us as we explore the intricacies of barbecue competition, the passion behind the craft, and the delightful culinary innovations that emerge from this vibrant community.
Links referenced in this episode:
- oregonDungeness.org
- heritageSteel.us
- burntFingerBBQ.com
- pigpowder.com
Companies mentioned in this episode:
- Painterd Natural Beef
- Oregon Dungeness Crab Commission
- Burnt Fingers Barbecue
- Weston Kia
- Heritage Steel
- Hammerstahl
- Bass Pro
- Cabela's
- Ace Hardware
- Home Depot
- Pig Powder
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient point of this podcast episode is the engaging conversation with Danny Wentworth, proprietor of Bull and Boar Barbecue Shop, who shares his insights into the barbecue industry and personal anecdotes about his journey. Throughout our dialogue, we delve into various topics including the evolution of barbecue techniques, the significance of community in culinary endeavors, and the challenges of operating a small business in a competitive market. Moreover, we explore Danny's preferences in cooking, notably his affinity for ribs over brisket, and his thoughts on modern barbecue equipment, such as pellet grills. This episode encapsulates not only the technical aspects of barbecue but also the camaraderie and shared experiences that unite enthusiasts in this culinary art form. As we conclude, we encourage our listeners to embrace the joy of cooking and to remain steadfast in their pursuit of barbecue excellence.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- bullandboar.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Bullenboar Barbecue Shop
- Daytona
- Jimmy Johnson
- Richard Petty
- Myron
- Tuffy
- Amazon
- Steve Jobs
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The central theme of this podcast episode revolves around the transition from a career in information technology to the burgeoning barbecue business, as exemplified by our guest, Danny Wentworth of Bull and Boar Barbecue in Daytona Beach. Throughout our discussion, we delve into the intricacies of his journey, exploring the motivations that propelled him to leave a stable profession for the vibrant world of barbecue. We also examine the unique offerings of his establishment, highlighting the community-centric approach he employs, particularly in showcasing local flavors and supporting veteran-owned products. Furthermore, we address the challenges faced in establishing a niche barbecue shop in a competitive market, underscoring the importance of customer engagement and feedback in product selection. Ultimately, this episode not only illuminates the passion behind the barbecue craft but also embodies the spirit of entrepreneurial resilience in the face of adversity.
Links referenced in this episode:
- oregondungeness.org
- pigpowder.com
- bullenboar.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Bullenboar Barbecue
- Kia
- Heritage Steel
- Pig Powder
- Heath Riles
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode elucidates the intricate and often humorous dynamics of the barbecue industry as experienced by seasoned professionals. Notably, our discussion pivots around the essential lesson of patience in barbecue preparation, underscored by the adage that "if you're looking, you ain't cooking." We delve into the idiosyncrasies of barbecue competitions, sharing anecdotes that highlight the challenges faced in unconventional cooking environments, such as a health inspector's unexpected arrival. The dialogue further explores personal culinary journeys and the influence of antique collecting on our barbecue ventures. Ultimately, the episode serves as both an exploration of barbecue mastery and a reflection on the camaraderie inherent in this culinary art form.
Links referenced in this episode:
- paintedhillsnaturalbeef
- golfnewsnetwork
- roku
- amazon
- apple
- hulu
- youtube
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Golf News Network
- Hilton
- Macklemore
- Taco Bell
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- pigbeach.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Pig Beach
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The focal point of this podcast episode resides in the exploration of barbecue culture, particularly as it manifests within the non-traditional locales of Brooklyn and Queens, as articulated by our esteemed guests, Matt Abdu and Shane McBride of Pig Beach. They elucidate their journey from fine dining chefs to purveyors of barbecue, emphasizing the innovative integration of diverse culinary influences into their craft. The discussion encompasses the challenges and triumphs encountered in establishing a barbecue establishment in an area not typically associated with such cuisine, alongside the release of their new cookbook, which captures this unique culinary narrative. Additionally, the episode reveals the significance of fostering a supportive and cohesive team within the restaurant environment, highlighting the gratifying experience of mentoring and nurturing talent among their staff. Through this dialogue, we gain valuable insights into the evolving landscape of barbecue and the personal philosophies that guide these chefs in their culinary endeavors.
This podcast episode features an engaging discussion with John Marcus, an esteemed Emmy Award-winning writer and director, renowned for his role in creating the original "Barbecue Pitmasters." We explore Marcus's profound connection to barbecue, a passion that has evolved from a mere hobby into an ardent pursuit of culinary excellence. Throughout our conversation, we delve into the art of low-and-slow cooking techniques, as well as the sense of community that accompanies this cherished tradition. Marcus shares his enlightening experiences, including his remarkable journey to cook for military personnel, highlighting the emotional resonance of providing comfort through food. This episode serves not only as a tribute to the craft of barbecue but also as an exploration of the bonds formed through shared culinary experiences.
Links referenced in this episode:
- oregon dungeness.org
- heritagesteel us
- pigpowder.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Oregon Dungeness Crab Commission
- Weston Kia
- Heritage Steel
- Hammerstahl
- Chris Lilly
- Paul Kirk
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- barbecuenationjt.com
- heritagesteel.us
- oregondungeness.org
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Pig Beach
- Weston Kia
- Heritage Steel
- Hammerstahl
- Gunter Wilhelm Knives
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode delves into the engaging discourse between JT, Ms. Whippen, and Mr. Chisholm, wherein they explore the intricate connections between personal experiences and the culinary arts of barbecue. The episode's central theme revolves around the profound influence of individual narratives on one’s culinary journey, as Mr. Chisholm recounts his serendipitous introduction to cooking and how he has cultivated his passion over the years. Throughout the conversation, the participants share anecdotes that highlight the importance of community, tradition, and personal growth within the realm of barbecue culture. Moreover, they engage in light-hearted yet thought-provoking discussions about historical figures they would choose to dine with, the essence of their favorite dishes, and reflections on life’s pivotal moments. This episode serves as a reminder of the rich tapestry that connects our pasts with our culinary endeavors, ultimately advocating for a deeper appreciation of the craft and the stories that accompany it.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Bad Byron's Butt Rub
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an engaging discussion with Byron Chisholm, the esteemed creator of Bad Byron's Butt Rub, a product that has significantly impacted the barbecue industry. We delve into Byron's journey from a passionate cook to a revered figure in the barbecue community, exploring the genesis of his renowned rub and the challenges he faced along the way. Our conversation also encompasses the evolution of barbecue culture, highlighting how the rise of media and competitive cooking has transformed the landscape of this culinary art. Byron shares invaluable insights from his extensive experience, offering advice for aspiring pitmasters and reflecting on the camaraderie within the barbecue community. Join us as we celebrate the artistry of barbecue and the stories that shape its rich tradition.
Links referenced in this episode:
- oregondungeness.org
- buttrub.com
- pigpowder.com
- heritagesteel.us
- westonkia.com
Companies mentioned in this episode:
- Turner Don't Burn
- Painted Hills Natural Beef
- Bad Byron's Butt Rub Incorporated
- Weston Kia
- Heritage Steel
- Hammerstahl
- Oregon Dungeness Crab
- Pig Powder
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The central theme of this podcast episode revolves around the esteemed John Marcus, an Emmy Award-winning writer, director, and the original creator of "Barbecue Pitmasters." In our discourse, we delve into Marcus's remarkable journey within the barbecue realm, exploring the profound impact of his work on the culinary landscape and the community surrounding barbecue enthusiasts. We traverse through his personal anecdotes that reveal not only his passion for the craft but also the connections forged through shared culinary experiences. Furthermore, we examine the evolution of barbecue television, particularly the challenges faced in maintaining authenticity amidst commercial pressures. This episode promises an engaging exploration of barbecue culture and the artistry involved in this time-honored tradition.
Links referenced in this episode:
- oregondungeness.org
- heritagesteel.us
- barbecuenationjt.com
- pigpowder.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Oregon Dungeness Crab Commission
- Weston Kia
- Heritage Steel
- Hammer Stahl
- Pig Powder
- Paul Kirk
- Big Bob Gibson
- Chris Lilly
- Destination America
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features the esteemed John Marcus, a distinguished figure in both the culinary and entertainment realms. Our discourse delves into the essence of barbecue, wherein Marcus articulates his belief that all barbecue should be cooked over wood, a sentiment steeped in respect for the craft. Moreover, we explore the evolution of food shows on television, with Marcus advocating for a substantial reduction in their prevalence, citing a lack of originality and authenticity in contemporary programming. Throughout the engaging conversation, we also reflect on personal anecdotes and humorous insights, including Marcus's whimsical contemplation of cooking for historical figures and the challenges faced in high-pressure writing environments. As we conclude, we invite our listeners to embrace the art of barbecue with a renewed appreciation and to remember our guiding principle: turn it, don't burn it.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- golfnewsnetwork.com
- roku.com
- amazon.com
- apple.com
- hulu.com
- youtube.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Golf News Network
- Hilton
- Taco Bell
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode delves into the intriguing and often contentious topic of sandwich-cutting preferences, a seemingly trivial yet revealing aspect of culinary habits. We engage in a spirited discussion regarding the merits of various cutting techniques—be it horizontal, vertical, or diagonal—while also exploring the nostalgic significance of childhood food experiences. Each participant offers their unique insights, revealing personal anecdotes and preferences that underscore the cultural nuances surrounding food. Furthermore, we venture into the realm of hypothetical last meals, further illuminating our guests' culinary inclinations and memories. Throughout this episode, we aim to foster a deeper appreciation for the food we consume and the traditions that shape our dining experiences.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- grabtheminthebrisket.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Grab them in the brisket
- Southwest Airlines
- McDonald's
- Hunt's ketchup
- E.T.
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode delves into the evolution of barbecue culture and the profound connections forged within its community. We engage with the hosts of the podcast "Grab Them in the Brisket," who share insightful reflections on their journey, emphasizing the importance of camaraderie and shared experiences in the culinary realm. We explore the shift from competition-focused content to a broader engagement with the backyard barbecue enthusiast, illustrating a significant pivot in their approach to audience interaction. The conversation further reveals the organic growth of their listenership and the delightful spontaneity that characterizes their discussions. Ultimately, this episode serves to highlight the vibrant tapestry of relationships and learning that barbecue fosters, transcending mere cooking to create lasting bonds among enthusiasts.
Links referenced in this episode:
- oregondungeness.org
- heritagesteel.us
- grabthebrisket.com
- grabtheminthebrisket.com
Companies mentioned in this episode:
- Panera Hills Natural Beef
- Oregon Dungeness Crab Commission
- Grab Them In The Brisket
- Heritage Steel
- Weston Kia
- Chive
- Atmosphere Television
- Hammerstahl
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The conversation in this episode centers on an enlightening and engaging dialogue with Dave Raymond, the esteemed founder of Sweet Baby Ray's. We delve into his extensive experience in the barbecue industry, exploring both his personal journey and professional insights. A significant focus is placed on the importance of integrity and kindness within the barbecue community, as exemplified by Raymond's vision of fostering truthfulness and camaraderie among enthusiasts. Furthermore, we examine the impact of mentorship and the transmission of barbecue traditions to younger generations, highlighting Raymond's commitment to nurturing talent and passion. Ultimately, this episode not only celebrates the art of barbecue but also underscores the profound connections it cultivates among individuals and communities.
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Sweet Baby Rays
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The primary focus of this episode revolves around an enlightening conversation with Dave Raymond, the esteemed co-creator of the renowned Sweet Baby Ray's barbecue sauce. Within this discourse, we delve into the inception of the sauce, its remarkable ascent to prominence, and the unique challenges encountered in the competitive realm of barbecue. We further explore the profound impact of personal history on professional endeavors, as Dave shares anecdotes from his life that shaped his entrepreneurial journey. The episode also addresses the significance of relationships within the industry and the enduring legacy of Sweet Baby Ray's, which now commands a substantial market share. Through this dialogue, we aim to illuminate the intricate interplay between culinary passion and business acumen, offering listeners a comprehensive understanding of what it takes to thrive in the barbecue domain.
Links referenced in this episode:
- oregonDungeness.org
- naturalbeef.com
- pigpowder.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Sweet Baby Ray's
- Smithfield
- Kraft
- Bullseye
- KC Masterpiece
- Walgreens
- Menards
- Jewel
- Ralph's
- Food for Less
- Deuces Wild
- Pig Powder
- Heritage Steel
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient point of this podcast episode revolves around an engaging conversation with Allie Romero, who shares insights from her culinary journey and discusses her latest book, "Gas, Fire, Heat." In our discourse, we delve into personal reflections, including Allie's heartfelt desire to share a meal with her late parents, highlighting the emotional connections that food can foster. The dialogue further explores the nuances of living in Texas, where Allie notes the warmth and friendliness of the people, which has inspired a more leisurely approach to life. We also touch upon the challenges of mastering barbecue techniques, particularly the elusive perfect brisket. This episode encapsulates not only the art of cooking but also the profound memories and relationships intertwined with the culinary experience.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- gascookbook.com
- instagram.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The focal point of our discourse revolves around the remarkable culinary journey of Ally Romero, an esteemed guest whose endeavors culminate in the imminent release of her cookbook titled Gas Fire Heat. This episode unveils the intricate process behind the creation of her book, which encompasses a collection of recipes that are not only delectable but are also accessible to the everyday cook. Ally elucidates her motivations for authoring a cookbook, articulating her desire to leave a lasting legacy for her family, while simultaneously enhancing her credibility within the culinary domain. Furthermore, she shares insights into her unique approach to recipe development, emphasizing the importance of practicality and the use of readily available ingredients. As we delve into her experiences, we also explore the nuances of food photography and the challenges inherent in presenting culinary creations in an aesthetically pleasing manner.
Links referenced in this episode:
- oregondungeness.org
- heritagesteel.us
- pigpowder.com
Companies mentioned in this episode:
- Painterdale's
- Gas Fire Heat
- Weston Kia
- Heritage Steel
- Oregon Dungeness Crab
- Painted Hills Natural Beef
- Pig Powder
- Meat Church
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
In this episode of Barbecue Nation After Hours, we engage in a compelling dialogue with Dr. Ray Lampy, an esteemed figure in the barbecue community, who reflects on his prolific writing career, comprising nine cookbooks and the challenges he faces in the evolving landscape of barbecue literature. The conversation traverses the complexities of modern barbecue, emphasizing the fusion of traditional techniques with contemporary culinary practices, as exemplified by the innovative approaches of various restaurant owners. Dr. Lampy elucidates the necessity for aspiring barbecue enthusiasts to transcend mere observation and actively participate in the culinary process, advocating for hands-on experience as a critical component of mastery. Additionally, we delve into the nuances of competition barbecue, exploring the dichotomy between competitive cooking and authentic barbecue traditions. Through this enriching exchange, we uncover the profound insights and experiences that shape the art of barbecue in today's culinary world.
The principal focus of this podcast episode is a comprehensive discussion with Stan Hayes, the esteemed CEO and co-founder of Operation Barbecue Relief, regarding the organization's remarkable efforts in providing food assistance during disasters. We delve into the logistical intricacies involved in mobilizing resources, including the operational protocols for addressing food needs in various disaster situations. Furthermore, this episode elucidates the challenges faced in ensuring the timely delivery of meals to impacted communities while maintaining nutritional quality and diversity in food offerings. In addition, we explore the ongoing developments at the organization's camp, which underscore their commitment to enhancing their capabilities for future deployments. Join us as we unravel the profound impact of Operation Barbecue Relief and the dedicated volunteers who make these initiatives possible.
Links referenced in this episode:
- paintedhillsbeef.com
- barbecuenationjt.com
- oregondungeness.org
- heritagesteel.us
- bigpowder.com
- obr.org
- opbbqrelief.com
- paintedhillsbeef.com
Companies mentioned in this episode:
- PepsiCo
- Painted Hills Natural Beef
- Operation Barbecue Relief
- Amazon
- Westin Kia
- Heritage Steel
- Oregon Crab Commission
- Dungeness Crab
- Seaboard Foods
- Prairie Fresh Pork
- Tyson
- Smithfield
- National Beef
- Butterball
- Tempur Sealy
- Tempur Pedic Sealy
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- q39kc.com
- greenbenchchicago.com
- davedewitt.com
- fieryfoods.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Q39
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The focal point of our discussion today revolves around the evolution of barbecue competitions, as articulated by our esteemed guest, Ray Lampe, also known as Dr. Barbecue. Over his extensive involvement spanning nearly four decades, Ray has witnessed profound changes in the competitive landscape, particularly the shift towards a more standardized approach to judging and cooking techniques. As we delve into this transformation, we will explore how creativity has been supplanted by conformity, with competitors adhering closely to established norms in order to secure victories. Additionally, we will examine the impact of premium ingredients on both competition and home cooking, acknowledging the rising costs and expectations placed upon aspiring barbecue aficionados. Through this dialogue, we aim to illuminate the nuances of modern barbecue culture while reflecting on the rich history that continues to shape it.
The focal point of our discussion centers on the intricate balance between non-profit operations and the perception of charity work as a mere business endeavor. We delve into the challenges faced by organizations, particularly in disaster relief, as they strive to maintain financial sustainability while fulfilling their humanitarian missions. Throughout our conversation, we illuminate the misconceptions surrounding the operational aspects of non-profits, particularly the necessity of running these organizations with a business-like acumen to ensure their efficacy and longevity. Additionally, we explore the importance of community engagement, emphasizing how contributions of time and effort are often as valuable, if not more so, than monetary donations. Join us as we navigate these complex themes and reflect on the vital role that collaboration and mutual support play in fostering a resilient society.
Links referenced in this episode:
- OBR.org
Companies mentioned in this episode:
- Painted Hills Natural Beef
Links referenced in this episode:
- heritagesteel.us
- oregonDungeness.org
- barbecueNation.jt.com
- gunterwilhelm.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Westin Kia
- Heritage Steel
- Gunter Wilhelm
- Smart Chicken
- Snake River Farms
- Compart
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient point of this discussion revolves around the challenges and experiences associated with operating a barbecue business, as articulated by Rob Wirt, the proprietor of Ribs by Rob. Rob elucidates the difficulties he faces in securing a permanent location for his barbecue endeavors, emphasizing the logistical complexities inherent in establishing a successful business. Furthermore, he reflects on his personal journey, including the evolution of his skills and the lessons learned throughout his culinary career. The conversation further delves into Rob's reflections on his past, including nostalgic reminiscences about his youth and aspirations for the future. As the dialogue unfolds, it becomes evident that the essence of barbecue transcends mere cooking; it embodies a passionate lifestyle that fosters community and connection.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- ribsbyrob.com
- youtube.com
- meatheadcooks.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Ribs by Rob
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an enlightening discourse with Robert Wert, the proprietor of Ribs by Rob, who shares his remarkable journey from a law enforcement career to the world of barbecue. The central theme revolves around the transformative power of pursuing one's passion, as exemplified by Rob's transition into the barbecue industry, driven by a desire to alleviate stress and create a thriving business. Throughout the conversation, we delve into the intricacies of barbecue preparation, including Rob's meticulous methods for cooking brisket and ribs, highlighting the importance of consistency in his craft. Listeners are also treated to anecdotes about the challenges of operating a mobile barbecue business, including the logistical considerations of cooking in various locations and maintaining quality across different events. Ultimately, this episode serves as an inspiration for those contemplating a shift in their professional lives, emphasizing the rewards of dedication and the joy of sharing one's culinary creations with the community.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- oregondungeness.org
- pigpowder.com
- barbecuenationjt.com
- heritagesteel.us
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Ribs by Rob
- Traeger
- Costco
- UF Chef
- Tender Smokehouse
- Oilers from J and R Manufacturing
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an engaging dialogue with Brad Polachek, the esteemed proprietor of Red Beard Seasonings. The conversation traverses various aspects of barbecue culture, offering insights into the intricacies of culinary practices and competition dynamics. Notably, the episode delves into the significance of understanding one's purpose when embarking on a business venture, as articulated by Polachek. Additionally, the discourse encompasses nostalgic reflections on early grilling experiences and the challenges inherent in the barbecue business landscape. We invite our listeners to explore these themes of culinary passion and entrepreneurial wisdom as we navigate the world of barbecue with sincerity and depth.
Links referenced in this episode:
- redbeardseasonings.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Red Beard Seasonings
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The primary focus of this podcast episode is an engaging conversation with Brad Polachek, the owner and pitmaster of Red Beard Seasonings, who shares insights into his journey of establishing a seasoning business during the pandemic. We delve into the genesis of his venture, which originated from a passion for barbecue, as well as the challenges and successes encountered along the way. Brad elucidates the importance of community engagement and the role of personal relationships in promoting his products effectively. Additionally, he discusses the intricacies of developing seasoning blends and the significance of feedback in refining his offerings. Throughout the dialogue, we gain a deeper appreciation for the dedication and resilience required to thrive in the competitive landscape of the culinary arts.
Links referenced in this episode:
- barbecue nation jt.com
- natural beef.com
- pigpowder.com
- oregon dungeness.org
- heritagesteel us
- redbeardseasonings.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Red Beard Seasonings
- Kroger's
- McCormick
- Shilling
- Emerald
- Pig Powder
- Heritage Steel
- Hammerstahl
- Oregon Dungeness Crab
- Ohio Cottage Law
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode delves into the remarkable legacy of Old Arthur's Barbecue, as we engage in a profound discussion with Udell Watts IV, a descendant of Old Arthur himself. Throughout our dialogue, we explore the fascinating anecdotes surrounding Old Arthur's life, including his resilience and the poignant narrative of his longevity. A pivotal theme emerges as we examine the integral connection between the exceptional flavor of Old Arthur's sauces and the rich history that informs them. The conversation further highlights the significance of storytelling in enhancing consumer engagement and appreciation for culinary products. As we reflect on the journey of establishing a brand rooted in tradition, we contemplate the aspirations for Old Arthur's future in the competitive market of barbecue sauces and seasonings.
Links referenced in this episode:
- Old Arthurs Barbecue
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Old Arthur's
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The focal point of this podcast episode is the rich and intricate history of Old Arthur's Barbecue, as recounted by Udell Watts IV, the current custodian of this esteemed culinary legacy. We delve into the life of Arthur, a man who transformed his painful beginnings as an enslaved individual into a celebrated career as a pitmaster, ultimately becoming a revered figure within his community. We explore how Arthur's expertise in barbecue, nurtured under the most challenging circumstances, has been meticulously preserved and passed down through generations, culminating in the establishment of the Old Arthur's brand. The discussion further illuminates the significance of family involvement in maintaining this heritage, reflecting a profound commitment to honoring their ancestor's legacy. This episode serves not only as a tribute to a remarkable individual but also as a testament to the enduring power of tradition, resilience, and culinary excellence.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- oregon dungeness.org
- gunterwilhelm.com
- heritagesteel.us
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Old Arthur's
- Weston Kia
- Heritage Steel
- Gunter Wilhelm
This podcast uses the following third-party services for analysis:
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The principal focus of this discourse centers on the nuanced practice of salting steaks prior to their preparation, an essential technique that significantly enhances the flavor and texture of the meat. Throughout our conversation, we delve into the insights provided by Brad Bates, the esteemed author of "Primal Cuts" and a knowledgeable butcher, who elucidates the merits of allowing a steak to be salted overnight. This method, he posits, not only fosters an optimal crust formation but also contributes to a more harmonious seasoning throughout the cut. Additionally, we engage in a wide-ranging dialogue that encompasses various cuts of meat, culinary preferences, and the intricate relationship between seasoning and cooking techniques. Ultimately, our exchange serves to illuminate the artistry inherent in butchery and the culinary experience, inviting listeners to appreciate the subtleties that elevate the simple act of cooking into a refined practice.
Links referenced in this episode:
- butcherwizard
- primalcutsclub.com
- amazon
- barnesandnoble.com
- youtube
Companies mentioned in this episode:
- Primal Cuts
- Butcher wizard
- Thomas Keller
- French Laundry
- Barnes and Noble
- Primal Cuts Club
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode of Barbecue Nation featured Brad Baych, author of "Primal Cuts" cookbook and YouTube personality known as the Butcher Wizard, discussing meat cutting techniques and beef education. Brad shared his journey from culinary school to YouTube fame, explaining how he helps home cooks learn to save money by cutting their own meat at home rather than buying pre-cut pieces. The discussion covered various beef cuts including chuck rolls, ribeyes, and terrace majors, with Brad emphasizing the importance of understanding where meat comes from and how to utilize every part of the animal. He also addressed common misconceptions about meat storage, refreezing, and seasoning techniques, while sharing practical advice about vacuum sealing and proper meat preservation.
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The focal point of this podcast episode centers on the intricate world of barbecue, as we engage in a profound dialogue with David Ehart, the Senior Director of Communications and Brand Marketing for Prairie Fresh. Our conversation traverses various dimensions of barbecue culture, including the nuances of meat selection and preparation, particularly emphasizing the advancements made in the evaluation of pork quality. Ehart elucidates the technological innovations implemented in their facilities, which have been meticulously developed over several years to enhance the marbling and overall quality of the meat. Additionally, we delve into the competitive barbecue scene, exploring the challenges and opportunities that arise within this increasingly expensive sport, as well as the importance of accessibility for enthusiasts at all levels. This episode not only sheds light on the technical aspects of barbecue but also reflects on the personal joys and experiences that accompany this culinary art form, culminating in Ehart’s poignant reminder to approach life with seriousness while maintaining an inherent sense of levity.
Links referenced in this episode:
- prairiefresh.com
- seaboardfoods.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Prairie Fresh
- Seaboard Foods
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The principal focus of this podcast episode revolves around an in-depth discussion with David Ehart, the Senior Director of Communications and Brand Marketing for Seaboard Foods, known for its Prairie Fresh brand. We delve into the intricacies of the pork industry, addressing the significant role of ethical practices and animal welfare in contemporary agriculture. David, drawing from his extensive background in agricultural journalism and public relations, elucidates the profound connection between barbecue culture and high-quality pork production. Throughout our conversation, we explore the evolution of consumer expectations regarding meat sourcing and preparation, as well as the emerging trends in the culinary landscape. Our discourse not only highlights the technical aspects of pork production but also underscores the community spirit prevalent within the barbecue world, establishing a dialogue that fosters understanding and appreciation of this vital industry.
Links referenced in this episode:
- heritagesteel.us
- oregoncrabcommission.com
- oregondungeness.org
- pigpowder.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Seaboard Foods
- Prairie Fresh
- Weston Kia
- Heritage Steel
- Oregon Dungeness Crab
- Smithfield
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode features an engaging dialogue with Paula Stashera, renowned for her culinary expertise and her new publication, "Wing Crush." The core of our discussion revolves around her journey into the culinary world, particularly her innovative approach to creating stuffed chicken wings, which has garnered considerable acclaim. Stashera shares insights into her creative process, the challenges she faced while writing her book, and the invaluable support she received from her husband throughout this endeavor. Furthermore, we delve into essential grilling techniques, emphasizing the importance of using a thermometer to ensure optimal cooking results. Join us as we explore the intricacies of barbecue and the joy derived from sharing culinary experiences with friends and family.
Links referenced in this episode:
- paintedhillsnaturalbeef
- wingcrush
- wingcrush.com
- queenofgrill
- tiktok.com/@queenofgrill
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an engaging discussion with Paula Stashira, the author of the newly released book, "Wing Crush," which presents an impressive collection of 100 chicken wing recipes. We delve into the origins of her culinary passion, particularly her journey of transforming her love for chicken wings into a popular social media phenomenon. Throughout our conversation, we explore the nuances of wing preparation, cooking techniques, and the significance of ingredient selection, particularly concerning flavor profiles and heat levels. Stashira shares her insights on the importance of utilizing quality wings and the creative process behind her recipes that cater to diverse palates. The episode serves not only as a celebration of wings but also as a testament to the art of grilling and the communal joy it brings to gatherings.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- oregondungeness.org
- heritagesteel.us
- barbecuenationjt.com
- queenofgrill.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Weber
- Sobeys
- Pit Boss
- Louisiana Grills
- Heritage Steel
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode delves into a profound exploration of culinary creativity and its historical context, featuring the esteemed guest Brad Prose, renowned for his recent publication, which emphasizes the art of chilies and smoke. Our dialogue traverses a myriad of subjects, including the evolution of breakfast cereals and the intricacies of crafting new recipes, underscoring the delicate balance between innovation and tradition in the culinary arts. Prose articulates the significance of embracing diverse flavor profiles, advocating for a departure from the conventional salt and pepper approach to seasoning. Furthermore, he shares personal anecdotes that illuminate the trials and triumphs encountered in the realm of recipe development, reflecting a journey marked by both persistence and passion. As we conclude, we extend an invitation to our audience to engage with Prose’s work, fostering a deeper appreciation for the culinary heritage that informs contemporary cooking practices.
Links referenced in this episode:
- chiliesandsmoke.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Kellogg's
- Cheerios
- Lucky Charms
- Scott Conant
- Chilies and Smoke
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The central theme of this episode revolves around the exploration of culinary creativity in barbecue, specifically through the lens of Brad Prose's new book, "Chilies and Smoke: Barbecue Grilling and Other Fire Friendly Recipes with Spice and Flavor." Prose articulates the motivation behind his work, which is not merely to compile recipes but to establish a lasting culinary legacy for his children, particularly in the context of his diverse cultural influences. Throughout our discourse, we engage in a detailed examination of various chili peppers, their unique flavor profiles, and how they can be incorporated into grilling practices to enhance both taste and complexity. Prose also offers practical insights regarding the preparation of grilled dishes, emphasizing the importance of marination and the nuances of using specific cooking techniques to elevate the overall dining experience. As we navigate through the episode, we endeavor to provide our listeners with a deeper understanding of how to approach barbecue with innovation and confidence, encouraging them to embrace the art of grilling as a means of personal expression.
Links referenced in this episode:
- oregondungeness.org
- barbecuenationjt.com
- paintedhillsnaturalbeef.com
- pigpowder.com
- chilisandsmoke.com
- heritagesteel.us
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Kia
- Heritage Steel
- Oregon Dungeness Crab
- Pig Powder
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The primary focus of this episode underscores the importance of resilience and adaptability in the pursuit of entrepreneurial success, as articulated by Shawn Walchef. He emphasizes the necessity of embracing failure as a catalyst for learning and growth, positing that one must cultivate a comfort with discomfort in order to thrive within the competitive landscape of the restaurant and barbecue industries. The dialogue further explores the evolution of Shawn's business ventures, illustrating a transformative journey from a breakfast brand to a multifaceted barbecue media company. Throughout our discussion, we reflect on the significance of mentorship and the influence of historical figures, such as P.T. Barnum, in shaping our understanding of promotion and business strategy. Ultimately, this episode serves as a testament to the enduring spirit of innovation and the continual quest for improvement that characterizes successful entrepreneurs.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- calibbq.media
- calibbq.com
- seanwalchef.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Cali BBQ
- 17th Street Barbecue
- AC/DC
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Our discussion today centers on the transformative journey of Shawn Walchef, the proprietor of Cali Barbecue, as he elucidates the significance of integrating media and hospitality in the contemporary barbecue business landscape. Central to this conversation is the notion that every establishment can harness the power of the internet to cultivate a media presence, thereby enhancing their outreach and profitability. Shawn shares his experiences of navigating the challenges of launching a restaurant during economic downturns and the subsequent evolution into a multimedia enterprise that effectively tells compelling stories of barbecue. We delve into various strategies for utilizing social media to engage audiences authentically, emphasizing the importance of showcasing the intricacies of the barbecue preparation process. Join us as we explore how passion for craft barbecue, combined with innovative marketing, can yield sustainable growth in the culinary domain.
Links referenced in this episode:
- paintedhillsnaturalbeef
- pennhillsnaturalbeef
- heritagesteel
- pigpowder.com
- oregondungeness.org
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Penn Hills Natural Beef
- Cali Barbecue
- Toast
- Heritage Steel
- Hammer Stahl
- Pig Powder
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode elucidates the intricacies of managing a nonprofit organization, particularly in the context of disaster relief efforts. We engage in a candid discourse regarding the misconceptions surrounding the operational dynamics of such organizations, emphasizing the necessity of maintaining a business-like approach to ensure sustainability and efficacy. Our dialogue unveils the challenges we face when soliciting support and the persistent stigma that associates nonprofit work with financial inefficiency. Furthermore, we highlight our recent initiatives aimed at empowering first responders and their families through educational cooking classes, which underscore our commitment to community engagement. Ultimately, we advocate for collective action and empathy, urging listeners to contribute to causes that resonate with their values, thereby fostering a spirit of solidarity and support in times of need.
Links referenced in this episode:
- OBR.org
Companies mentioned in this episode:
- Painted Hills Natural Beef
- OBR
- Operation Barbecue Relief
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Operation Barbecue Relief (OBR) in providing sustenance to communities affected by disasters. I have the privilege to converse with Stan Hayes, the CEO and co-founder of OBR, who elucidates the logistics and challenges faced by the organization during their deployments. We delve into the intricacies of meal planning, the significance of volunteer engagement, and the partnerships with various food suppliers that bolster OBR's mission. Furthermore, we explore the ongoing development of their camp facilities, which aim to support not only disaster relief efforts but also serve as a haven for first responders and veterans. This dialogue offers an insightful glimpse into how OBR not only addresses immediate food needs but also enriches the lives of those impacted by calamities across the nation.
Links referenced in this episode:
- paintedhillsbeef.com
- heritagesteel.us
- oregondungeness.org
- barbecuenationjt.com
- bigpowder.com
- obr.org
- opbbqrelief.com
Companies mentioned in this episode:
- PepsiCo
- Painted Hills Natural Beef
- Operation Barbecue Relief
- Amazon
- Weston Kia
- Heritage Steel
- Oregon Dungeness Crab
- Seaboard Foods
- Prairie Fresh Pork
- Tyson
- Smithfield
- National Beef
- Butterball
- Tempur Pedic Sealy
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode delves into the intricacies of barbecue culture, emphasizing the notion that the enjoyment of barbecue often becomes overshadowed by the burdens of competition and professional obligations. Our esteemed guest, Susie Bullock, articulates a compelling vision for a "Barbecue is Fun Day," wherein individuals are encouraged to relinquish the pressures of performance and simply revel in the art of cooking for pleasure. Throughout our discourse, we traverse a variety of topics, ranging from personal anecdotes of early culinary experiences to the exploration of barbecue heroes and their influences. We also engage in a reflective dialogue about the importance of maintaining the joy in cooking amidst the rigors of the industry. Ultimately, this episode serves as an invitation to embrace the lighter, more joyous aspects of barbecue, fostering a community centered on shared experiences and culinary delight.
Links referenced in this episode:
- heygrillhey.com
- thegrillsquad.com
- heygrillhey
Companies mentioned in this episode:
- Paramore
- hey Grill
- Steven Raichlen
- hey Grill hey
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The focal point of this podcast episode revolves around the journey of Susie Bullock, the esteemed founder of "Hey Grill, Hey," as she shares her transformative experiences within the realm of barbecue. Throughout our discourse, we delve into the evolution of her passion for cooking and the intricate processes involved in recipe development, particularly as she navigates the challenges of establishing her brand in a predominantly male-dominated industry. Furthermore, we explore the significance of creating an inclusive environment that encourages novice cooks, particularly women, to engage with barbecue, thereby fostering a sense of community around this culinary art. As we unpack her insights, it becomes evident that the intersection of personal passion and professional ambition has been paramount in her success. In essence, this episode serves as a testament to the power of perseverance and creativity in achieving one's culinary aspirations.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- heritagesteel.us
- bbqnationjt.com
- oregondungeness.org
- pigpowder.com
- heygrillhey.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Hey Grill
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The discourse in this episode of Barbecue Nation After Hours predominantly centers around the nuances of barbecue equipment and the various levels of culinary engagement within the barbecue community. Our esteemed guests, Leanne Whippen and David Knight from Old Hickory Pits, delve into the significance of selecting appropriate cooking apparatus tailored to an individual’s commitment to barbecue. We explore the diverse types of grills and smokers, emphasizing the transition from basic models, such as the Weber kettle, to more sophisticated options that cater to serious barbecue enthusiasts. Furthermore, the dialogue touches upon the importance of seasoning and the creative liberties afforded to cooks in enhancing their meats, underscoring the evolution of barbecue culture over the years. Ultimately, this episode serves to illuminate the myriad ways one can engage with barbecue, whether in a casual setting or through competitive endeavors, while fostering a deeper appreciation for the craft and its community.
Links referenced in this episode:
- OldHickoryPits.com
- PaintedHillsNaturalBeef.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Old Hickory Pits
- Weber
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode features a profound discussion with David Knight, the esteemed founder of Old Hickory Pits, a company renowned for its high-quality barbecue equipment. We delve into the genesis of Knight's passion for barbecue, which can be traced back to his childhood experiences at a barbecue restaurant, ultimately leading him to establish a successful career in both restaurant ownership and pit manufacturing. Throughout the conversation, we explore the evolution of barbecue technology, emphasizing the intricate design and innovative features of Old Hickory Pits that enhance the cooking experience, particularly for competitive barbecuers. Knight articulates the importance of maintaining consistent temperature and airflow in barbecue pits, as well as addressing the challenges faced during the COVID-19 pandemic. Join us as we uncover the nuances of barbecue artistry and the relentless pursuit of culinary excellence that defines Knight's illustrious journey in the barbecue industry.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- amazingribs.com
- oregondungeness.org
- gunterwilhelm.com
- heritagesteel.us
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Old Hickory Pits
- Amazing Ribs
- Gunter Wilhelm
- Isle of Capri
- Century Casino
- Weston Kia
- Hammerstahl
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode delves into the intricacies of operating a nonprofit organization, particularly in the context of disaster relief. We elucidate the misconceptions that often surround charitable entities, notably the expectation that they should function devoid of financial prudence. The discussion reveals our commitment to supporting local businesses during crises, highlighting the importance of sustaining community ties while fulfilling our mission. Additionally, we explore the necessity of maintaining a viable financial structure within nonprofit operations to ensure ongoing assistance to those in need. Ultimately, we call upon listeners to engage with organizations that resonate with their values, emphasizing the collective effort required to effectuate meaningful change in society.
Links referenced in this episode:
- OBR.org
Companies mentioned in this episode:
- Painted Hills Natural Beef
- OBR
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The principal focus of this podcast episode is the impactful work of Operation Barbecue Relief, as articulated by its CEO, Stan Hayes. We engage in a profound discussion surrounding the organization's logistics and operational strategies in providing hot meals during disasters. Hayes elaborates on the necessity of meticulous planning and resource management to ensure effective responses to emergencies, particularly in the face of natural calamities. We highlight the evolution of their mission, extending beyond immediate disaster relief to encompass support for first responders and military personnel. The episode serves as an insightful exploration of the intersection between culinary expertise and humanitarian aid, underscoring the crucial role that food plays in recovery and comfort during times of crisis.
Links referenced in this episode:
- paintedhillsbeef.com
- barbecuenationjt.com
- oregondungeness.org
- bigpowder.com
- heritagesteel.us
- obr.org
- opbbqrelief.com
Companies mentioned in this episode:
- PepsiCo
- Painted Hills Natural Beef
- Operation Barbecue Relief
- Seaboard Foods
- Prairie Fresh Pork
- Tyson
- Smithfield
- National Beef
- Butterball
- Tempur Sealy
- Tempur Pedic Sealy
- Amazon
- Oregon Dungeness Crab Commission
- Heritage Steel
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The discourse herein elucidates the multifaceted nature of competitive barbecue as we engage with Mr. Paul Holden, a distinguished pitmaster from Willingham's Barbecue in Georgia. A salient point of our dialogue centers around the necessity for a paradigm shift in barbecue competitions, advocating for a greater emphasis on the intrinsic quality of smoked meats as opposed to the superficial allure of sauces. We delve into personal anecdotes, revealing Paul’s nostalgic recollections of culinary experiences, particularly his affinity for his mother’s turkey pot pie, which stands as a testament to familial bonds and the influence of heritage on culinary practices. Furthermore, our conversation traverses the landscape of competitive cooking, exploring the challenges faced by pitmasters and the evolution of barbecue culture. As we navigate these intricate topics, we invite our listeners to engage with the art of barbecue, underscoring the importance of experimentation and the joy of cooking in one's own backyard.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- willinghams.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Willingham's
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The episode features an engaging dialogue with Paul Holden, the esteemed pitmaster from Willingham's Barbecue in Georgia. A salient point of discussion revolves around Holden's experiences stepping into the prominent legacy of John Willingham, a revered figure in the barbecue community. Throughout the conversation, we explore the intricate techniques employed in competition barbecue, particularly focusing on the unique vertical cooking methods that define Willingham's style. Additionally, Holden shares insights into the challenges and triumphs of maintaining the revered traditions while fostering innovation within the craft. As we navigate this rich narrative, we also delve into the nuances of flavor profiles, seasoning development, and the vibrant culture surrounding competitive barbecue.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- heritagesteel.us
- oregondungeness.org
- pigpowder.com
- gobarbecuenationjt.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Willingham's
- Heritage Steel
- Pig Powder
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient point of this podcast episode is the profound influence of African Americans on American culinary traditions, as articulated by our esteemed guest Adrian Miller. Throughout our discussion, we delve into the extensive contributions that African Americans have made, not only in the realm of barbecue but within the broader spectrum of American foodways. Miller emphasizes the importance of recognizing and appreciating these contributions, which have often been overlooked in historical narratives. We further explore the intersections of culture, food, and personal experiences, revealing how these elements shape our identities and culinary practices. As we engage in a variety of thought-provoking questions, we invite listeners to reflect on their own culinary journeys and the shared stories that connect us all.
Links referenced in this episode:
- soulfoodscholar.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode of Barbecue Nation features a profound exploration of the historical and cultural significance of barbecue, particularly as it pertains to African American culinary traditions. We engage in an enlightening dialogue with Adrian Miller, a distinguished scholar and author renowned for his works on soul food and barbecue history. The discussion highlights how African Americans have historically served as pivotal figures in the evolution of barbecue throughout the United States, influencing regional styles and flavors. Moreover, we delve into the complexities and nuances of barbecue's origins, challenging preconceived notions and emphasizing the contributions of various cultural groups. As we commemorate Black History Month, this episode serves as a vital reminder of the rich tapestry of influences that shape American cuisine and the importance of recognizing these contributions.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- heritagesteel.us
- oregondungeness.org
- pigpowder.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Weston Kia
- Heritage Steel
- Kia
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an engaging dialogue with the Waltwins, Adam and Brett Walton, renowned figures in the culinary world and popular YouTube personalities. We delve into the intriguing concept of cooking for historical figures, with the twins expressing a shared desire to prepare a meal for the esteemed Michael Jordan, highlighting the simplicity and satisfaction of a classic steak and potatoes dinner. Furthermore, the episode explores the intersection of cooking and education, as one twin reflects on the pedagogical value of culinary skills in fostering mathematical understanding among students. As we navigate through various light-hearted inquiries, the conversation also touches upon personal anecdotes and philosophical musings, revealing the twins' perspectives on life, food, and the importance of empathy in teaching. Join us for an episode that promises to blend culinary expertise with heartfelt reflections, culminating in a memorable experience for our listeners.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- youtube.com
- walltwins.com
- pitbossgrills.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Wall Twin
- Kansas City Barbecue Society
- Takis
- Shark Tank
- Joe Rogan
- Michael Jordan
- Tiger Woods
- Pit Boss
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The principal focus of our discourse today is the culinary journey of Adam and Brett Walton, popularly known as the Waltwins, who have garnered considerable acclaim on YouTube for their innovative grilling and cooking techniques. We delve into their serendipitous rise to prominence, catalyzed by the onset of the pandemic, which prompted a shift from casual content creation to an engrossing exploration of culinary arts. The twins share their experiences and insights regarding the process of transforming simple ingredients into delectable dishes, emphasizing the importance of trusting the cooking method and learning from both successes and failures. Additionally, they elucidate the evolution of their personal palates, revealing how their culinary experiences have expanded their appreciation for a diverse array of flavors and techniques. This episode promises to enlighten and inspire those who harbor a passion for grilling and cooking, as we explore the essential elements of creating memorable meals.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- heritagesteel.us
- oregondungeness.org
- painterhillsbeef.com
- walltwins
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Weston Kia
- Heritage Steel
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode delves into the intricacies of operating a barbecue business, as we engage in a candid dialogue with Rob Wirt, the proprietor of Ribs by Rob. He elucidates the considerable challenges he faces, particularly in securing a permanent location to offer his culinary services. The conversation transcends mere business discourse, venturing into personal anecdotes that reveal the lighter aspects of life intertwined with the barbecue profession. We examine various dimensions of barbecue culture, including the significance of brisket and the profound satisfaction derived from mastering this culinary art. As we navigate Rob's experiences and insights, we foster a deeper appreciation for the dedication and skill that accompany the craft of barbecue.
Links referenced in this episode:
- PaintedHillsNaturalBeef
- RibsbyRob
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Ribs by Rob
- AC DC
- Motley Crue
- Blue Oyster Cult
- Bruce Springsteen
- Doobie Brothers
- Julia Child
- Bobby Flay
- Chris Lilly
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Our discussion today revolves around the intriguing journey of Robert Wert, the proprietor of Ribs by Rob, who has transitioned from a career in law enforcement to the culinary realm of barbecue. Through his unique narrative, we explore the genesis of his passion for barbecue, which blossomed from humble beginnings during Fourth of July gatherings to a thriving small business on the Oregon coast. Robert shares insights into the intricacies of managing a food trailer, the significance of consistency in culinary practices, and the challenges of establishing a reliable customer base amidst the fluctuating demands of the barbecue industry. As he elaborates on his approach to cooking and the meticulous attention to detail involved in crafting his dishes, listeners will gain a deeper appreciation for the art of barbecue and the dedication it requires. Join us as we delve into Robert's experiences, the lessons he has learned, and his aspirations for the future of Ribs by Rob.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- heritagesteel.us
- oregon dungeness.org
- pigpowder.com
- barbecuenationjt.com
Companies mentioned in this episode:
- Turn It Don't Burnet
- Painted Hills Natural Beef
- Ribs by Rob
- Traeger
- UF Chef
- Costco
- Swift
- Tender Smokehouse
- J and R Manufacturing
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The discourse encapsulated within this podcast episode delves into the nuanced evolution of barbecue, particularly as articulated by Dr. Ray Lampe, a seasoned authority in the culinary domain. Throughout our dialogue, we explore the challenges faced by contemporary authors within the barbecue literature sphere, illustrating how the influx of new entrants has altered the competitive landscape. Dr. Lampe elucidates his journey from a novice writer to a prolific author, emphasizing the significance of genuine experience in the craft of barbecue, as opposed to mere popularity on social media platforms. We further examine the modern barbecue scene, highlighting the transformative shift towards establishments that combine traditional barbecue with refined dining experiences. This episode serves not only as an exploration of barbecue techniques but also as a reflection on the broader implications of culinary authorship in today's market.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- q39kc.com
- raylampe.com
- fieryfoods.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Fiery Foods magazine
- NFL
- Justin Timberlake
- Q39
- Green Bench
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode features an insightful discussion on the evolution of barbecue competitions, prominently led by our esteemed guest, Ray Lampe, also known as Dr. Barbecue. We delve into the notable transformations within the realm of competitive barbecue, emphasizing how these changes have influenced both techniques and the overall culinary landscape. Ray shares his extensive experience, recounting the inception of barbecue contests and the pivotal shifts he has witnessed over the decades, particularly in terms of meat selection and preparation methods. The conversation also touches upon the increasing emphasis on high-quality ingredients and the financial investments required to compete successfully in today's barbecue arena. Throughout this episode, we explore how the barbecue community continues to adapt and innovate, reflecting broader trends in culinary artistry.
Links referenced in this episode:
- oregoncrab.org
- heritagesteel.us
- gunterwilhelm.com
- jtbarbecuenation.com
- paintedhillsnaturalbeef.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Weston Kia
- Heritage Steel
- Gunter Wilhelm
- Smart Chicken
- Snake River Farms
- Compart
- Dirac
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The primary focus of this podcast episode is the candid exploration of experiences and insights surrounding the culinary art of barbecue, as the hosts engage in a lively dialogue about their personal journeys within this domain. I, alongside my esteemed colleagues, Ms. Leanne Whippen and Stretch, delve into the nuances of competition cooking, the challenges faced under adverse conditions, and the joys of mastering various barbecue techniques. Our conversation encompasses a myriad of topics, ranging from humorous anecdotes about our most regrettable cooking moments to profound reflections on the evolution of our culinary skills. We also share our thoughts on the significance of mentorship in the restaurant industry, emphasizing the fulfillment derived from witnessing the growth of aspiring cooks. Through this intellectual exchange, we aim to enrich our listeners' understanding of barbecue culture while providing entertainment rooted in our genuine passion for the craft.
Companies mentioned in this episode:
- Painted Hills Natural Beef
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient point of our current discourse revolves around the multifaceted journey of Stretch, a prominent figure in the barbecue and culinary arts landscape. Stretch, whose artistic talents extend beyond the kitchen to the realms of music and sculpture, shares insights into his evolution within the competitive barbecue circuit, a venture sparked during his participation on the television show Pitmasters. We delve into the challenges faced by restaurateurs in the wake of the COVID-19 pandemic, highlighting the resilience required to navigate an increasingly complex and regulated environment. Furthermore, we explore Stretch's innovative approaches to flavor profiles in his culinary creations, underscoring the importance of consistency and meticulous planning in achieving excellence in barbecue. As we transition into the latter part of our conversation, we look forward to uncovering more about his artistic endeavors, including his upcoming music projects and the collaborative nature of his culinary pursuits.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- heritagesteel.us
- oregondungeness.org
- gunterwilhelmknives.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Grinders
- McDonald's
- Woolworth
- Heritage Steel
- Gunter Wilhelm
- Hammerstahl
- Guy Fieri
- Black Auction
- Proud Souls
- Memphis in May
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
JT and guest, Robert Moss, discuss the evolving landscape of the barbecue industry, particularly in light of recent challenges such as the COVID-19 pandemic. We engage in an insightful examination of the viability of ghost kitchens as a business model for barbecue establishments, weighing their potential benefits against the fundamental need for the experiential aspect of dining that traditional barbecue restaurants provide. Our conversation further delves into the impact of food delivery services on small businesses, highlighting the financial strains imposed by high commission rates and the subsequent implications for profitability and customer loyalty. We also contemplate the future trajectory of barbecue restaurants, anticipating a proliferation of establishments and an increasing diversity in offerings as culinary entrepreneurs seek to differentiate themselves in a competitive market. Through this dialogue, we aim to illuminate the complexities and dynamics at play within the barbecue realm, offering our listeners a comprehensive understanding of the industry's current state and potential future.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- amazon.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Domino's
- Smokin Oak
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The episode features a compelling discussion with Bill Wheeler, a member of Myron Mixon's esteemed barbecue competition team, Jack's Old South. We delve into Bill's remarkable journey from an amateur cook with limited experience to a seasoned competitor, reflecting on how a Christmas gift in 2010 transformed his culinary path. Throughout our conversation, we explore the intricate dynamics of competitive barbecue, emphasizing the importance of consistency and simplicity in mastering this art form. Bill shares valuable insights gleaned from his extensive training and competitions, including his approach to cooking brisket and pork butts. As we navigate the nuances of barbecue preparation, we also highlight the camaraderie and shared experiences that characterize life on the competition circuit.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- heritagesteel.us
- oregondungeness.org
- bbq@salempdx.com
Companies mentioned in this episode:
- Myron Mixon
- Painted Hills Natural Beef
- Weston Kia
- Heritage Steel
- DoorDash
- Domino's
- Chipotle
- Dunkin' Donuts
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The paramount focus of this podcast episode is the intricate relationship between cooking and community, particularly within the realm of barbecue. I engage with John Bowlsby, known as Spinnaker, from AmazingRibs.com, who elaborates on his journey through the world of barbecue and the importance of fostering a welcoming environment for both novices and seasoned enthusiasts alike. We explore the scientific principles underpinning effective barbecue techniques, emphasizing the necessity of precision in culinary practices, especially when it comes to meat curing. Furthermore, our discourse highlights the significance of utilizing resources that encourage learning and sharing, thereby enhancing the collective knowledge of the barbecue community. Throughout our conversation, we delve into various cooking methodologies, illustrating how the art of barbecue transcends mere food preparation to become an enriching communal experience.
Links referenced in this episode:
- amazingribs.com
- oregon dungeness.org
- barbequenationjt.com
- thecowboycook.com
- gunterwilhelm.com
- heritagesteel.us
Companies mentioned in this episode:
- Painted Hills Natural Beef
- AmazingRibs.com
- Kia
- Heritage Steel
- Gunter Wilhelm Knives
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode of Barbecue Nation After Hours delves into the intricate world of barbecue, featuring engaging discussions among hosts JT, Leanne Whippen, and Stretch. A focal point of the conversation is the exploration of the various styles and techniques that characterize the art of barbecue, as well as personal anecdotes that highlight the unique experiences of each participant. Throughout the episode, we reflect on the nuances of cooking different types of meat, including the controversial swordfish, and share stories from competitive barbecue settings that underscore the challenges and triumphs faced by cooks. Additionally, we engage in light-hearted banter regarding culinary preferences and past mishaps in the kitchen, further enriching the dialogue with humor and camaraderie. The episode encapsulates both the passion for barbecue as a culinary form and the community it fosters among enthusiasts.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- barbecuenation.com
- barbecuepodcast.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- 17th Street
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode centers on the intricate world of barbecue, featuring an engaging conversation with Stretch, a notable figure from Grinders in Kansas City. We delve into his unique journey from art school to the culinary realm, highlighting his experiences in the competitive barbecue scene and the challenges faced during the pandemic. Stretch shares insightful anecdotes about his transition into music and how his artistic background influences his culinary creations. Furthermore, we examine the evolving dynamics of the restaurant industry, particularly in light of recent economic shifts and societal expectations. This episode offers a profound exploration of the intersection between art, food, and personal passion, as Stretch candidly reflects on his experiences and aspirations within these interconnected domains.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- oregondungeness.org
- heritagesteel.us
- guntherwilhelmknives.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Grinders
- Kia
- Heritage Steel
- Gunter Wilhelm
- Hammerstahl
- Original Juan's
- Guy Fieri
- Rod Gray
- Myron Mixon
- Tuffy Stone
- Travis Clark
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The episode presents a captivating dialogue that delves into the intriguing world of barbecue, featuring the notable guest J.R. Love Houston. A salient point articulated during our conversation is the emphasis on the artistry and historical significance of barbecue techniques, specifically regarding the preparation of brisket. As we engage in a series of thought-provoking questions, J.R. shares his unique culinary experiences, including his fond memories of cooking at the Houston Rodeo and the recipes passed down through generations. Furthermore, the discourse transitions to lighter inquiries, such as personal preferences in music and food, revealing the intimate connections we forge through shared culinary traditions. This episode stands as a testament to the rich tapestry of barbecue culture, inviting listeners to reflect on their own experiences and preferences in the culinary arts.
Companies mentioned in this episode:
- Painted Hills Natural Beef
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The principal focus of this podcast episode is the insightful dialogue with JR Love, the esteemed figure behind the Cowboy Yacht Club in Houston, who elucidates the profound impact of barbecue culture intertwined with charity efforts, particularly for veterans suffering from PTSD. Our conversation traverses the expansive landscape of barbecue competitions, including the Houston Rodeo, which has burgeoned into an unparalleled event, drawing approximately 250 teams and a staggering 250,000 attendees within a mere three days. JR shares his personal journey into the world of barbecue, beginning in his youth and evolving into a profound passion that now serves a greater purpose through charitable initiatives. Additionally, we delve into the nuances of Texas brisket, highlighting the historical significance and culinary techniques that render it a masterpiece of American barbecue. Join us as we explore the vibrant camaraderie present in the barbecue community, as well as the vital contributions made towards supporting those in need.
Links referenced in this episode:
- heritagesteel.us
- oregondungeness.org
- paintedhillsbeef.com
- pinkpowder.com
- cowboyyachtclub
Companies mentioned in this episode:
- Kia
- Weston Kia
- Heritage Steel
- Painterdale's Natural Beef
- Texas Tech
- Cowboy Yacht Club
- Pinkerton's
- Camp Hope
- Mark Chestnut
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The primary focus of this podcast episode revolves around the cherished traditions and memorable experiences associated with Christmas celebrations. We engage in a heartfelt dialogue encompassing personal anecdotes, from favorite holiday songs to nostalgic recollections of family gatherings that have left an indelible mark on our lives. Throughout our conversation, we reflect on the unique quirks and humorous incidents that often accompany festive dinners, revealing the complexities and warmth inherent in familial interactions. Additionally, we take a moment to celebrate the culinary arts, emphasizing the importance of cooking as a means of fostering connections and creating lasting memories. Ultimately, this episode serves as a poignant reminder of the joy and camaraderie that the holiday season inspires among families and friends alike.
Links referenced in this episode:
- AmazingRibs.com
Companies mentioned in this episode:
- AmazingRibs.com
- Marshall Fields
- Macy's
- General Electric
- Edison Electric
- Campbell's
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode centers on the celebration of Christmas through the lens of culinary traditions, particularly focusing on the preparation of prime rib as a festive centerpiece. Our esteemed guests, Meathead from AmazingRibs.com and Leanne Whippin, share their insights and personal techniques for achieving the perfect holiday roast. The episode delves into the nuances of selecting and cooking prime rib, emphasizing the importance of proper seasoning, cooking methods, and the significance of family gatherings during this time of year. Furthermore, the discussion highlights alternative meats and side dishes that complement the festive meal, as well as the joy of sharing recipes and culinary experiences with loved ones. Through this dialogue, we aim to inspire our listeners to embrace their own holiday cooking traditions while cherishing the moments spent with family and friends.
Links referenced in this episode:
- AmazingRibs.com
- oregondungeness.org
- paintedhillsbeef.com
- heritagesteel.us
- pigpowder.com
Companies mentioned in this episode:
- AmazingRibs.com
- Kia
- Heritage Steel
- Hammerstahl
- Painted Hills
- Pig Powder
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
In this podcast, we engage in an insightful dialogue regarding the culinary traditions associated with the festive season, centering on the quintessential question of what delights adorn our Christmas tables. Our esteemed guest, Will from Painted Hills Natural Beef, shares his personal reflections on family gatherings, the significance of shared meals, and the evolving landscape of meat selection, particularly the brisket, which has garnered considerable attention due to its rising costs and culinary popularity. We delve into the nuances of preparation and the cherished memories that accompany holiday feasts, illustrating the emotional resonance of food within familial bonds. Additionally, we explore the dynamics of business in the meat industry, touching upon the challenges and triumphs that accompany innovative approaches to product offerings. As we conclude, we extend our heartfelt wishes for a Merry Christmas, emphasizing the importance of community and the joy of cooking together.
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Hormel
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The primary focus of this podcast episode centers on the innovative Grillfighter, a revolutionary tool designed for optimal grill maintenance, developed by Marvin Wienberger. Marvin, who joins us as a distinguished guest, elucidates the extensive thought process and years of research that culminated in the creation of this product, which fundamentally addresses the prevalent issues associated with traditional grill cleaning methods. In conjunction with Marvin, we also engage with Will Homer, COO of Painted Hills Natural Beef, who provides critical insights into the current state of the beef market, particularly the factors contributing to elevated prices. This episode serves not only as a platform for discussing practical grilling solutions but also as an exploration of the complexities of the beef industry amidst fluctuating consumer demand and market dynamics. We invite our listeners to delve into these discussions, gaining valuable knowledge about both grilling and the economic landscape surrounding one of America's favorite proteins.
Links referenced in this episode:
- grillfightertools
- paintedhillsbeef
- oregondungeness
- heritagesteel
- pinkpatter
- thecowboycook
- westonkia
Companies mentioned in this episode:
- Grillfighter
- Painted Hills Natural Beef
- Kia
- Heritage Steel
- Hammerstahl
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode delves into the nuances of holiday traditions and the often humorous mishaps that accompany festive gatherings. We engage in a candid dialogue that reveals our personal reflections on peculiar gifts exchanged during the Christmas season, highlighting the unconventional nature of such offerings. Additionally, we recount memorable culinary disasters that have transpired while preparing holiday feasts, underscoring the unpredictability inherent in these cherished occasions. The episode further explores our individual tastes in music, specifically our favorite Christmas songs, which serve as a nostalgic backdrop to our discussions. As we navigate through these topics, we invite our listeners to reflect on their own holiday experiences, fostering a sense of camaraderie and shared celebration.
Companies mentioned in this episode:
- Costco
- Hunt Wesson
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
In this podcast episode, we engage in a profound exploration of culinary traditions as we approach the Christmas season. Our esteemed guest, Graham Care, the renowned Galloping Gourmet, shares his insights into festive cooking and the significance of thoughtful meal preparation. We delve into the merits of utilizing high-quality ingredients, such as smoked turkey and carefully chosen vegetables, while also discussing the nuances of presenting a meal that balances simplicity and elegance. Throughout our conversation, we emphasize the importance of community and inclusivity during this celebratory time, as we reflect upon our personal experiences and the joy of sharing meals with loved ones. Ultimately, we aim to inspire our listeners to embrace the season's spirit by cultivating gratitude and appreciation for the abundance that surrounds us.
Links referenced in this episode:
- oregondungeness.org
- paintedhillsbeef.com
- heritagesteel.us
- pigpowder.com
- ancestry.com
Companies mentioned in this episode:
- Olive Garden
- Painted Hills Beef
- Costco
- Campbell's
- Heritage Steel
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode presents a compelling dialogue between JT, Leanne, and Jed Laurette from Jack Daniels, centering on the significance of community engagement and philanthropy in the culinary realm. The discussion delves into the touching experiences of raising substantial funds for various charitable causes, underscoring the power of collective action in making a positive impact. Additionally, the trio reflects on personal anecdotes that reveal their culinary preferences and historical musings, thereby enriching the conversation with a blend of humor and nostalgia. Through their interactions, they explore the profound connections that food fosters among individuals and communities. As we navigate through these narratives, we are reminded of the importance of genuine connections and the role of food in enhancing our shared human experience.
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Jack Daniels
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features a detailed exploration of the impending Jack Daniel's World Championship Invitational Barbecue, which stands as a hallmark event in the barbecue community. We are joined by Jed Laurette from the Jack Daniel's Distillery, who elaborates on the intricate preparations and logistics involved in hosting this prestigious competition. Additionally, we delve into the historical significance of Jack Daniel's whiskey, particularly highlighting the notable contributions of Nathan Nearest Green, the first master distiller, who played a pivotal role in shaping the distillery's legacy. Throughout our discussion, we also examine the symbiotic relationship between barbecue culture and whiskey, underscoring the cultural richness inherent in both practices. As we approach this celebratory event, we invite our listeners to engage with the festivities and appreciate the artistry that defines barbecue excellence.
Links referenced in this episode:
- OregonDungeness.org
- naturalbeef.com
- pigpowder.com
- heritagesteel.us
Companies mentioned in this episode:
- Jack Daniels
- Painted Hills Natural Beef
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The primary focus of our discourse centers upon the essential considerations and traditional practices associated with Thanksgiving preparations, as articulated by our distinguished guest, Meathead from AmazingRibs.com. We delve into a variety of topics, including the nuances of selecting an appropriately sized turkey—an aspect often overlooked by many—and the indispensable practice of utilizing a meat thermometer to ensure optimal cooking results. Additionally, we explore the significance of preserving culinary traditions, which enhance the communal experience of the holiday. Our conversation also encompasses the importance of effective meal planning, allowing for a seamless and enjoyable dining experience. Through this episode, we aim to impart valuable insights and techniques that can elevate your Thanksgiving gathering to an extraordinary occasion.
Links referenced in this episode:
- AmazingRibs.com
Companies mentioned in this episode:
- AmazingRibs.com
- Galloping Gourmet Graham Kerr
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode serves as a comprehensive guide to preparing for the forthcoming Thanksgiving celebration, with a particular emphasis on the preparation of turkey. We delve into the merits of utilizing a pellet grill for achieving a delicately smoked turkey, thereby avoiding the pitfalls associated with heavier woods that can overwhelm the bird's natural flavors. Additionally, we engage in an informative discourse regarding the advantages of purchasing frozen turkeys as opposed to purportedly fresh ones, elucidating the nuances of various preparation techniques. The conversation further extends to the importance of side dishes, with insights into alternative options such as yams versus sweet potatoes, and the art of crafting stuffing muffins for enhanced presentation. As we navigate this culinary landscape, we underscore the essence of gathering with loved ones, highlighting that the company shared at the table far surpasses the significance of the meal itself.
Links referenced in this episode:
- amazingribs.com
- heritagesteel.us
- oregondungeness.org
- paintedhillsbeef.com
- pigpowder.com
Companies mentioned in this episode:
- Weston Kia
- AmazingRibs.com
- Kia Corp
- Heritage Steel
- Painted Hills
- Pig Powder
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The essence of this discourse revolves around the profound insights shared by Hall of Famer Tuffy Stone and restaurateur emeritus Leanne Whippen, as they engage in a spirited discussion about the nuances of barbecue and culinary artistry. We delve into the intricacies of competitive cooking, exploring the lessons gleaned from past mistakes, particularly the significance of timing in the submission of dishes, which can determine one’s success in competitions. Furthermore, Tuffy reflects on the transformative impact of modern cooking technology, emphasizing how advancements have enhanced the culinary experience and facilitated precision in achieving perfect doneness. Throughout the conversation, we also touch upon personal anecdotes that illuminate the human experience intertwined with the culinary journey, thereby enriching our understanding of barbecue as not merely a cooking method but a cultural expression. Join us as we navigate these themes with Tuffy Stone, whose wealth of experience and knowledge serves as a beacon for aspiring chefs and barbecue enthusiasts alike.
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Marcos Levy
- Julia Child
- Thomas Keller
- Charlie Trotter
- Alice Waters
- John Willingham
- Smokey Hale
- Adam Perry Lang
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an engaging discussion with Tuffy Stone, a renowned world champion in barbecue, who shares his experiences and insights following a period of significant change within the culinary landscape due to the pandemic. We delve into his recent travels, including international teaching engagements in Australia and Brazil, where he encountered diverse cooking techniques and cultural approaches to barbecue. The conversation also highlights Tuffy's evolution as a chef, reflecting on his transition from fine dining to mastering the art of barbecue while emphasizing the importance of flavor balance and ingredient quality. Additionally, we explore the growing popularity of barbecue rubs and seasonings, their versatility in various culinary applications, and the shift in consumer preferences towards healthier options. Join us as we uncover the intricate world of barbecue, enriched by Tuffy's profound knowledge and passion for this timeless culinary tradition.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- barbecuenationjt.com
- oregondungeness.org
- paintedhillsbeef.com
- gunterwilhelmknives.com
- heritagesteel.us
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Yeti
- Weber
- Cake Cape Grim
- Gunter Wilhelm
- Hammerstahl
- Kia
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The primary focus of today's discourse revolves around the invaluable contributions of Operation Barbecue Relief, led by Stan Hayes. We delve into the organization's extensive efforts to provide sustenance in the wake of disasters, having distributed approximately 1.6 million meals to affected communities over the past year alone. Furthermore, we explore the forthcoming barbecue festival at the Alana Casino, where Stan and his team will impart knowledge on the intricacies of barbecue vending, thereby enhancing the skills of aspiring vendors. This episode also highlights the importance of engaging volunteers and fostering a sense of community through culinary initiatives. We invite you to join us as we examine these significant developments within the realm of barbecue relief and community service.
Links referenced in this episode:
- oregondungeness.org
- pigpowder.com
- paintedhillsbeef.com
- heritagesteel.us
- obr.org
- opbbqrelief.com
Companies mentioned in this episode:
- Operation Barbecue Relief
- Alienate Casino
- Weber
- Traeger
- Weston Kia
- Painted Hills
- Heritage Steel
- Pig Powder
- Sonny's Barbecue
- Bob Woodruff Foundation
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The central theme of this podcast episode revolves around the intricate process of developing new seasoning products and the associated challenges within the culinary market. We engage in an enlightening discourse with Amy Young from Old World Spices, who elucidates the complexities inherent in the creation and commercialization of spices, rubs, and sauces. Through our dialogue, we uncover the sobering reality that less than 20% of new products developed in the lab successfully reach the market, emphasizing the necessity for patience and persistence in this competitive industry. Furthermore, we explore the importance of branding and market presence, particularly for newcomers seeking to establish themselves amidst established competitors. This episode serves as an invaluable resource for those aspiring to navigate the multifaceted world of culinary product development.
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Old World Spices
- Jack Daniels
- Fire and Smoke Society
- PK Grills
- Blackstone
- Loot and Booty
- Boar's Night Out
- Bobby Flay
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
In this podcast episode, we engage in an enlightening discourse with Amy Young, Executive Vice President of Strategic Relations for Old World Spices, as she delineates the intricacies of entering the spice market. We commence by emphasizing the burgeoning interest in barbecue and backyard cooking, which serves as a formidable trend influencing consumer preferences. Young expounds upon the essential narratives and backstories that distinguish successful spice brands in a saturated market, advocating for authenticity and unique flavor profiles. Furthermore, we explore the critical importance of strategic labeling and understanding consumer demographics, particularly in competitive retail environments. Our conversation provides invaluable insights for aspiring entrepreneurs in the culinary realm, offering guidance on how to navigate the complexities of product development and market entry.
Links referenced in this episode:
- paintedhillsnaturalbeef
- oregondungeness
- heritagesteel
- gunterwilhelmknives
- barbecuenationjt
- paintedhillsbeef
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Old World Spices
- Gunter Wilhelm Knives
- Hammerstahl
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient point of this podcast episode is the engaging dialogue featuring the esteemed John Marcus, a legendary figure in the realm of barbecue and television writing. During our conversation, we traversed various subjects, including the essence of authentic barbecue, which Marcus ardently advocates should be cooked over wood to preserve its integrity. Furthermore, we delved into the evolution of food shows, with Marcus expressing a critical perspective on the current landscape, suggesting a dramatic overhaul is warranted. Our discourse also touched upon personal anecdotes, reflecting on the joys and challenges of life, including his experiences in the entertainment industry. This episode encapsulates a blend of culinary wisdom and personal reflection, making for a compelling listening experience.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- golfnewsnetwork.com
- amazon.com
- roku.com
- hulu.com
- youtube.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Golf News Network
- Hilton
- Taco Bell
- Cosby Show
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient theme of this podcast episode revolves around the rich tapestry of barbecue culture, as illuminated through the insights of our esteemed guest, John Marcus. An Emmy-award-winning writer and the creator of the iconic show "Barbecue Pitmasters," Marcus shares his profound journey from an unassuming hobbyist to a celebrated figure in the culinary realm. Our discourse traverses his experiences in the barbecue landscape, emphasizing the significance of community and the intricate processes that define this beloved cuisine. Furthermore, Marcus reflects on his transformative adventures, including a poignant episode where he cooked for military personnel in Kuwait, underscoring the emotional depth that barbecue can invoke. As we delve into the nuances of barbecue techniques and personal anecdotes, we invite our audience to appreciate not only the food but the connections it fosters among individuals and communities alike.
Links referenced in this episode:
- paintedhillsbeef.com
- oregondungeness.org
- heritagesteel.us
- pigpowder.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Oregon Dungeness Crab Commission
- Heritage Steel
- Hammerstahl
- Gorilla Grills
- Jed Master
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The central theme of this podcast episode revolves around the nuanced intricacies of barbecue and the culinary expertise that drives its appreciation. We engage in a profound dialogue with Brian Leigh of BT Leigh's, who shares his insights into the art of barbecuing, including the evolution of his skills over the years and the significance of quality ingredients. The conversation delves into personal anecdotes, such as the challenges faced during early cooking endeavors, notably the tribulations of smoking a brisket, which serves as a metaphor for the learning process inherent in culinary pursuits. Additionally, we explore the preferences and philosophies surrounding barbecue sauces, revealing a divergence in taste that reflects broader culinary trends. As we conclude, we express gratitude for the enlightening exchange, underscoring our commitment to the profound world of barbecue and its cultural implications.
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Brian Leigh BT Leigh
Links referenced in this episode:
- https://btleighs.com/
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode of Barbecue Nation features an insightful discussion with Brian Lee, the founder of BT Lee's Sauces and Rubs, who delves into the intricate process of crafting unique barbecue flavors. We explore the origins of Brian's passion for barbecue, which is deeply rooted in his family's culinary traditions and his father's legacy as a pitmaster. Brian shares his journey from a tech career to the world of barbecue sauces and rubs, emphasizing the importance of flavor harmony and innovation in his creations. Listeners will discover how Brian's distinctive approach fuses familiar and unfamiliar tastes, setting his products apart in a competitive market. Join us as we uncover the artistry behind barbecue and the dedication that drives successful culinary ventures.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- btlees.com
- oregondungeness.org
- paintedhillsbeef.com
- gunterwilhelmknives.com
- heritagesteel.us
Companies mentioned in this episode:
- Painted Hills Natural Beef
- BT Lee's Sauces and Rubs
- Heritage Steel
- Weston Kia
- Gunter Wilhelm Knives
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The principal focus of this podcast episode centers on the journey of Robert Wirt, the proprietor of Ribs by Rob, who has transitioned from the realm of law enforcement to the pursuit of barbecue excellence along the Oregon coast. Throughout the discussion, I delve into Robert's origins in barbecue, noting how a disappointing experience at a local barbecue establishment catalyzed his venture into the culinary arts. We explore the evolution of his small-scale operation into a burgeoning business, characterized by a commitment to quality and consistency in his offerings. Moreover, Robert shares insights into the challenges he has faced in establishing a reliable customer base and securing appropriate venues for his culinary endeavors. As we conclude, the episode underscores the significance of perseverance and adaptability in the pursuit of one's passions, particularly within the competitive landscape of the food industry.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- heritagesteel.us
- oregonDungeness.org
- pigpowder.com
- barbecuenationjt.com
- paintedhillsbeef.com
Companies mentioned in this episode:
- Turnip Burnett
- Painted Hills Natural Beef
- Ribs by Rob
- Weston Kia
- Heritage Steel
- Costco
- UF Chef
- Tender Smokehouse
- J and R Manufacturing
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode features an enlightening conversation with Robert Wirt, the owner of Ribs by Rob, a burgeoning barbecue business located along the picturesque Oregon coast. We delve into his journey from a law enforcement career to the culinary world, unraveling how a lackluster barbecue experience catalyzed his passion for grilling. Robert shares the intricacies of his craft, including the meticulous preparation that goes into each cook and the importance of consistency in delivering quality barbecue. As the discussion unfolds, we explore the challenges he faces in establishing a permanent location for his operation, along with the support of his family in navigating these endeavors. Join us as we savor the rich narrative of Robert's barbecue journey, highlighting the dedication and artistry that defines his approach to this beloved culinary tradition.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- oregonDungeness.org
- pigpowder.com
- heritagesteel.us
- barbecuenationjt.com
- paintedhillsbeef.com
Companies mentioned in this episode:
- Turnip Burnett
- Painted Hills Natural Beef
- Ribs by Rob
- Traeger
- UF Chef
- Fred Meyer
- Costco
- Tender Smokehouse
- J and R Manufacturing
- Heritage Steel
- Pig Powder
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an insightful discussion with Tina Cannon, the acclaimed winner of the Netflix series American Barbecue Showdown, who brings over three decades of culinary experience to the table. We delve into her remarkable journey through the competitive barbecue scene, exploring the nuances of reality television and the challenges faced by chefs in high-pressure environments. Tina shares not only her triumphs but also the realities of filming in grueling conditions, highlighting the emotional and physical demands of such competitions. Additionally, we touch upon her philanthropic efforts with Meals on Wheels, emphasizing the importance of community service within the culinary world. This conversation serves as both an inspiration and a testament to the resilience and dedication required in the art of barbecue.
Links referenced in this episode:
- paintedhillsbeef.com
- heritagesteel.us
- barbecuenation.jt.com
- oregondungeness.org
- pigpowder.com
- tinacanningcooks.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Netflix
- Food Network
- Grilla Grills
- Oregon Crab Commission
- Heritage Steel
- Hammer Stahl
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The primary focus of this podcast episode centers on the esteemed barbecue chef, Tina Cannon, who shares her extensive experience and insights garnered over her illustrious culinary career, which spans 35 years. As the winner of the Netflix American Barbecue Showdown, her expertise is illuminated through discussions surrounding her experiences on various competitive cooking shows, as well as her commitment to teaching the art of barbecue to others. We delve into the nuances of traditional barbecue techniques, particularly the importance of the low-and-slow cooking method, which she ardently advocates as a means to foster family connections and culinary joy. Additionally, Tina elaborates on her philanthropic endeavors, particularly her volunteer work with Meals on Wheels, emphasizing the critical issue of food waste within the culinary community. Through her narrative, we gain valuable perspectives on the evolving landscape of barbecue, the significance of mentorship, and the enduring joy that comes from sharing food with others.
Links referenced in this episode:
- paintedhillsbeef.com
- heritagesteel.us
- barbecuenation.jt.com
- oregondungeness.org
- pigpowder.com
- tinacannoncooks.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Netflix
- Food Network
- Heritage Steel
- Weston Kia
- Oregon Crab Commission
- Grilla Grills
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an engaging dialogue with the esteemed chef Ray Sheehan, who brings forth a wealth of experience from the culinary and barbecue realms. We delve into the intricacies of crafting flavorful dishes, where Ray shares his philosophy that emphasizes the importance of patience and meticulousness in the creation of sauces and seasonings. Our discussion reveals that success in the kitchen is often born from numerous iterations and thorough revisions, underscoring the concept that excellence is not achieved hastily but through diligent refinement. Furthermore, we explore the influence of culinary icons and the enduring impact of mentorship in the barbecue community, as Ray highlights figures who have shaped his journey. Join us as we navigate the nuanced world of barbecue and cuisine, culminating in profound insights that resonate with both novice cooks and seasoned chefs alike.
Links referenced in this episode:
- rayshean.com
- chef-ray-shean
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Barbecue Brawl
- Artie Davis
- Dave Raymond
- Tuffy Stone
- Meadow Creek Barbecue Supply
- McDonald's
- Popeyes
- Taco Bell
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an engaging discussion with Chef Ray Sheehan, who shares insights from his recent endeavors in the barbecue industry. Chef Sheehan reflects on the challenges he faced while operating his restaurant, Raised Roadside Kitchen, which specialized in comfort food and barbecue but ultimately did not succeed as anticipated. He emphasizes the importance of adhering to one's culinary strengths and the necessity of adapting business strategies in the competitive food landscape. Furthermore, he discusses his aspirations for the future, including potential new writing projects and a renewed focus on barbecue sauce. Our conversation underscores the resilience required in the culinary arts and the ongoing evolution of food trends.
Links referenced in this episode:
- paintedhillsbeef.com
- heritagesteel.us
- oregondungeness.org
- barbecuenationjt.com
- pigpowder.com
- ration.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Weston Kia
- Heritage Steel
- Oregon Dungeness Crab
- Pig Powder
- Bear Mountain BBQ
- Magna Chef
- Sweet Baby Rays
- Dave Raymond
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient point of our discussion centers on the profound impact of community engagement and philanthropy, particularly illustrated through the experiences shared by Jed Laurette from Jack Daniels. In this episode, we delve into Jed's involvement with Operation Ride Home, an initiative aimed at supporting junior enlisted service members in their times of need. We also explore lighthearted queries regarding culinary preferences, including historical dining companions and memorable meals from the past. Additionally, the conversation reveals personal reflections on life, responsibility, and the significance of cherished family moments. Ultimately, we aim to emphasize the importance of human connection and the power of giving back to the community.
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Jack Daniels
Mentioned in this episode:
null
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient focus of this podcast episode revolves around the upcoming Jack Daniel's World Championship Invitational Barbecue, an event that serves as a significant celebration of both barbecue and community. I, alongside my esteemed co-hosts, engage in a dialogue with Jed Lorette from the Jack Daniel's Distillery, who elucidates the intricacies of his role as a senior brand ambassador and the preparations underway for this prestigious competition. Our conversation traverses the historical connections between barbecue and whiskey, highlighting the legacy of mentorship and craftsmanship within the distillery, particularly the contributions of Nathan "Nearest" Green. Furthermore, we delve into the vibrant atmosphere of Lynchburg during the event, where culinary enthusiasts and families come together to partake in various festivities, reinforcing the communal spirit that underpins this gathering. As we anticipate the convergence of international teams and local participants, the episode encapsulates a rich tapestry of tradition, flavor, and camaraderie within the realm of barbecue culture.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- heritagesteel.us
- oregondungeness.org
- pigpowder.com
- naturalbeef.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Jack Daniels
- Weston Kia
- Heritage Steel
- Pig Powder
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode of Barbecue Nation features a captivating dialogue with Tina Cannon from Tina Cannon Cooks, a distinguished figure in the culinary world. We delve into an array of topics, including Cannon’s culinary inspirations and her experiences as a chef who has graced platforms such as Netflix and the Food Channel. A notable discussion arises regarding the impact of cooking on learning and cognitive development, wherein Cannon articulates the intrinsic relationship between culinary practices and mathematical principles. Additionally, we explore her reflections on historical dining preferences, revealing personal anecdotes that illuminate her culinary journey and preferences. As we navigate through these engaging conversations, we also express our gratitude to our sponsors, particularly Painted Hills Natural Beef, emphasizing our commitment to quality in the culinary arts.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- tinacannoncooks.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Ms. Whippen
- Tina Cannon Cooks
- Popeyes
- Taco Bell
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an enlightening conversation with Tina Cannon, a celebrated figure in the culinary world and the winner of the Netflix American Barbecue Showdown. Tina shares her extensive experience, spanning over thirty-five years in the culinary industry, during which she has held various roles from executive chef to owner, and even a sous chef, emphasizing the importance of each position in the culinary ecosystem. The discussion delves into her intriguing experiences with reality television, particularly the challenges and revelations encountered during her time on multiple cooking competitions. We explore the nuances of barbecue culture, including the evolving preferences towards faster cooking methods and the significance of traditional low-and-slow techniques. Furthermore, Tina's commitment to community service through Meals on Wheels highlights her dedication not only to barbecue but also to making a positive impact in her community.
Links referenced in this episode:
- paintedhillsbeef.com
- heritagesteel.us
- oregondungeness.org
- barbecuenation.jt.com
- pigpowder.com
- tinacannancooks.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Netflix
- Food Network
- Grilla
- Kia
- Heritage Steel
- Hammerstahl
- Oregon Dungeness crab
- American outdoor brands
- Meals on Wheels
- Pigpowder
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode delves into the profound connection between culinary experiences and personal history, as our guest, Meathead from AmazingRibs.com, recounts his formative encounters with barbecue and other beloved dishes from his childhood. He shares vivid recollections of familial meals that ignited his passion for cooking, particularly his admiration for ribs, which he first discovered at a cherished Chinese restaurant. The conversation then transitions to the nuances of cooking techniques, particularly the importance of achieving high temperatures for optimal stir-frying, an art that Meathead has perfected through outdoor methods that mimic restaurant conditions. Furthermore, the dialogue explores the evolving landscape of food shows and the desire for more instructional content that fosters genuine culinary education. Ultimately, we reflect on the communal and nostalgic aspects of food, emphasizing its integral role in shaping our identities and memories.
Links referenced in this episode:
- AmazingRibs.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- AmazingRibs.com
Mentioned in this episode:
null
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode elucidates the intricate nuances of grilling as we approach Labor Day, emphasizing the imperative of mastering foundational techniques to enhance one’s culinary prowess. We are joined by the esteemed Meathead from AmazingRibs.com, who shares invaluable insights on effectively utilizing a digital thermometer and employing two-zone cooking as essential methodologies for achieving optimal results. The dialogue further traverses the significance of seasoning, specifically the unparalleled role of salt in amplifying flavors while preserving moisture within various meats. As we prepare for the convivial gatherings typical of this holiday, we also explore diverse grilling inspirations, ranging from classic barbecue fare to innovative vegetable and fruit dishes, ensuring that all listeners are equipped to elevate their grilling game. Join us as we delve into these topics, offering practical advice designed to enrich any Labor Day celebration.
Links referenced in this episode:
- amazingribs.com
- oregondungeness.org
- paintedhillsbeef.com
- heritagesteel.us
Companies mentioned in this episode:
- AmazingRibs.com
- Painted Hills Natural Beef
- Oregon Dungeness Crab Commission
- Heritage Steel
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode delves into the intricate world of barbecue and competition cooking, featuring a candid dialogue with David Stidham from Compart Durock. The primary focus centers on the nuances of cooking for historical figures and the authorship of barbecue traditions. Throughout our conversation, we explore the challenges and humorous anecdotes from competitive cooking, including the often tedious emphasis on presentation, particularly the use of garnish, which David critiques as an unnecessary distraction from the quality of the meat itself. Additionally, we engage in lighthearted yet profound discussions about personal culinary preferences and the ideal last meal, revealing insights into our shared passion for exceptional barbecue. Join us as we navigate these topics with seriousness and a commitment to the art of grilling.
Links referenced in this episode:
- PaintedHillsNaturalBeef
- CompartDurock
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Compart Durock
- Miami Dolphins
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode features an in-depth conversation with David Stidham, the Vice President of Sales and Marketing at Compart Durock, who shares his extensive journey within the barbecue industry. The salient theme centers around the evolution of the Compart brand, which has significantly impacted the quality of pork production since its inception as a 4H project in 1949. Stidham elaborates on the innovative practices employed by Compart, including their unique feeding and breeding programs that have resulted in superior intermuscular fat scores, thereby enhancing flavor and quality. Furthermore, he discusses the recent developments in expanding their operations to include no antibiotic ever (NAE) pork, which aligns with changing consumer demands and regulatory standards. As we delve into these topics, we gain insight into the complexities of the pork industry and the importance of fostering relationships within the culinary community.
Links referenced in this episode:
- heritagesteel.us
- oregondungeness.org
- pigpowder.com
- paintedhillsbeef.com
- compartdirect.com
Companies mentioned in this episode:
- Turn It
- Culver's
- Compact Compart Durock
- Fine Swine Barbecue
- Heritage Steel
- Painted Hills Natural Beef
- Leanne's Pig Powder
- Compart Durock
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode of Barbecue Nation delves into the intriguing topic of historical figures with whom one might wish to share a culinary experience. Our conversation, featuring Brett Walton, unfolds as we explore the question of who we would invite to dine with us and what delectable dishes we would prepare for them. Throughout this dialogue, we not only consider the significance of these historical figures but also reflect on personal culinary preferences and the memories associated with food. Additionally, we touch upon various other engaging subjects, such as the worst foods ever tasted and the influence of cooking on learning, particularly in the context of mathematics for children. Join us as we engage in a thoughtful exchange that intertwines the realms of history, gastronomy, and personal anecdotes.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- youtube.com
- pitboss.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Wall Twin
- Kansas City Barbecue Society
- Joe Rogan
- Shark Tank
- Kelsey Brothers
- Pit Boss
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features a compelling discussion with Adam and Brett Walton, the Wall twins, who have garnered significant attention for their innovative cooking and grilling techniques on YouTube. With a focus on their journey into the culinary realm, the twins share how their passion for cooking blossomed, especially during the pandemic, leading them to engage a wider audience through their captivating content. Their approach emphasizes the importance of simplicity in cooking, which resonates with viewers and encourages a more accessible culinary experience. Throughout our conversation, we delve into the nuances of creating engaging content, the evolving landscape of digital media, and the significance of connecting with one's roots in culinary traditions. As we explore their insights, we invite listeners to reflect on their own culinary journeys and the joys of experimentation in the kitchen.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- oregondungeness.org
- painnerhillsbeef.com
- heritagesteel.us
- waltwins
- waltwins2
Companies mentioned in this episode:
- Painter Hills Natural Beef
- paintedhillsnaturalbeef.com
- Heritage Steel
- Hammerstahl
- Oregon Crab Commission
- Amazon
- Walt Twins
Mentioned in this episode:
null
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
In this episode, we engage in a profound exploration of culinary creativity and the artistry of barbecue, featuring an enlightening conversation with the esteemed chef Michelle Wallace. We delve into her inspirations, including a notable desire to impress the legendary Leah Chase with her unique interpretations of fried chicken and gumbo, infused with Asian culinary elements. Furthermore, we examine the intricate balance of success and failure in the creative process, as Chef Wallace candidly shares her personal ratio of triumphs to setbacks in the kitchen. The discourse also traverses the whimsical notion of barbecue governance, wherein Chef Wallace humorously articulates her decree against the unsightly practice of compressing brisket for photography. As we conclude, we reflect on the essence of culinary aspiration and the shared experiences that shape our gastronomic journeys.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- dakinbop.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Dakin Bop
- Popeyes
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The episode features a compelling dialogue with Michelle Wallace, a prominent figure in the culinary world, particularly known for her expertise in barbecue. At the forefront of our discussion is the importance of consistency in culinary practices, particularly within the barbecue sector, as emphasized by Michelle's experiences and insights. We delve into her journey, which encompasses her transition from a traditional restaurant background to embracing innovative and unconventional approaches in barbecue. Throughout our conversation, Michelle articulates her passion for teaching and mentoring aspiring chefs, highlighting the significance of community support in her culinary endeavors. This episode promises a profound exploration of culinary philosophy and the personal narratives that shape a chef's journey in the ever-evolving landscape of food.
Links referenced in this episode:
- barbecuenationjt.com
- oregondungeness.org
- paintedhillsbeef.com
- heritagesteel.us
- pigpowder.com
- chefmichellewallace.com
- betweentheslices
Companies mentioned in this episode:
- Turn It Go Burnett
- Houston's
- Greg Gatlin
- Barbecue Brawl
- Top Chef
- Heritage Steel
- Westin Kia
- Painted Hills
- Hammerstahl
- Pig Powder
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an intriguing dialogue with Danny Wentworth from Bull and Boar Barbecue Shop, wherein we delve into the nuances of barbecue culture and culinary expertise. Central to our discussion is the evolving landscape of barbecue equipment, particularly the rise of pellet grills, which have significantly simplified the cooking process for enthusiasts and novices alike. Throughout the conversation, we explore personal anecdotes, including Danny's reflections on his barbecue journey, his favorite dishes, and the challenges he encounters in the industry. Additionally, we contemplate the importance of humility within the competitive barbecue scene, urging participants to enjoy the craft rather than succumb to ego-driven rivalries. As we conclude, we underscore the necessity of community and camaraderie in the world of barbecue, fostering an environment where shared experiences and knowledge can thrive.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- bullandboar.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Bullenboar Barbecue Shop
- Pellet grills
- Primos
- Tuffy
- Myron
- Steve Jobs
- Apple
- Amazon
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
In this engaging episode of Barbecue Nation, we delve into the transformative journey of Danny Wentworth, who transitioned from the realm of information technology to the vibrant world of barbecue, establishing the Bullenboar Barbecue shop in Daytona Beach. We explore the nuances of his establishment, which aims to be the premier destination for barbecue enthusiasts, offering a plethora of meats, rubs, and sauces, as well as an enriching classroom experience for aspiring cooks. Danny shares insights into the challenges and triumphs of running a specialized barbecue business, especially in a location frequented by racing fans yet lacking a nearby community. Our conversation also touches upon the significance of local flavors and the impact of community support, particularly in relation to upcoming events like Jeep Beach, which promises to elevate the barbecue experience at his shop. Join us as we unravel the intricate layers of passion, entrepreneurship, and culinary delight that define Danny's remarkable venture into the barbecue landscape.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- pigpowder.com
- bullandboar.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Bullenboar Barbecue
- McCormick's
- Heathrows
- Meat Church
- Malcolm Reed
- Chef George
- Mission 22
- Trim Tab's Pig Powder
- Traeger
- Rec Tech
- Napoleon
- PK Grill
- Louisiana
- Pit Boss
- Primo
- Alpha Pizza Ovens
- Wasi's Meat Market
- Heights Meat Market
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This memoriam podcast episode features an enlightening dialogue with Ercole Chilla of Uncle Pig's Barbecue, who shares his insights and experiences from the competitive barbecue scene in South Jersey. The conversation delves into the nuances of cooking, including the challenges faced with specific cuts of meat, and the importance of accountability in judging barbecue competitions. Ercole articulates his perspectives on historical figures he would like to cook for, as well as his reflections on the evolution of barbecue techniques. We also explore the intersection of culinary skills and broader life lessons, including how cooking can enhance mathematical comprehension among children. Ultimately, this episode offers a comprehensive examination of barbecue culture, enriched by personal anecdotes and thoughtful discourse.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- unclepigsbbq.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Uncle Pig's Barbecue
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The podcast episode commemorates the legacy of Eric Olchila, the esteemed grand champion of the 2023 Jack Invitational, who tragically passed away due to an automobile accident. His contributions to the barbecue community, particularly through his award-winning Uncle Pig's Barbecue pit, are deeply acknowledged, and we reflect on the profound impact he had on those who knew him. To honor his memory, we revisit a previous episode featuring Eric, wherein he shared insights into his life, his passion for barbecue, and the significance of family and community in his journey. As we pay tribute to Eric, we also engage in discussions about competitive barbecue, exploring the nuances of cooking techniques and the camaraderie among pitmasters. This episode serves as both a memorial and a celebration of a remarkable individual whose spirit and talent will be sorely missed.
Links referenced in this episode:
- paintedhillsbeef.com
- oregon dungeness.org
- pigpowder.com
- bbqnationjt.com
- heritagesteel.us
Companies mentioned in this episode:
- Uncle Pig's Barbecue
- Painted Hills Natural Beef
- Heritage Steel
- Hammerstahl
- Dungeness Crab
- Pig Powder
Mentioned in this episode:
null
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
In today's discourse, we delve into the intricacies of culinary preferences and personal anecdotes that shape our identities. The salient point of this episode revolves around the whimsical yet profound exchange of questions that illuminate the nuances of our daily lives, from the triviality of ice cubes on the floor to the deeper reflections on memory and lost moments. I engage in a dialogue with my esteemed co-hosts, wherein we explore our favored flavors and the peculiarities of our culinary experiences, revealing the subconscious connections we share with food. Notably, the conversation traverses the realm of music, examining the emotional resonance that certain songs evoke as we navigate our daily routines. Ultimately, we invite our audience to reflect on their own experiences while enjoying the symphony of flavors and sounds that life has to offer.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- btl sauces.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- BT Le Sauces
- Big Popcorn
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The focal point of this episode centers around our engaging dialogue with Brian Lee from BT Lee's Barbecue, highlighting his remarkable journey in the barbecue sauce and rub industry. We delve into the intricacies of his business, discussing the challenges and triumphs he has encountered while navigating the competitive landscape of barbecue products. Brian shares insights into the evolution of his brand, emphasizing the importance of innovative flavors and the significance of maintaining a gluten-free promise to his consumers. Furthermore, we explore the shifting trends within the culinary world, particularly the rising demand for all-natural ingredients and the implications for production practices. As we converse, we reflect on the broader implications for small businesses striving to carve out a niche in an increasingly saturated market, underscoring the dedication required to succeed in this dynamic field.
Links referenced in this episode:
- heritagesteel.us
- oregondungeness.org
- bbqnationjt.com
- paintedhillsbeef.com
- heritagesteel.us
- btleads.com
Companies mentioned in this episode:
- BT Lee's Barbecues
- Ace Hardware
- Meyer
- Kroger
- Publix
- Three Little Pigs
- Heritage Steel
- Hammerstahl
- Painted Hills
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
In this engaging episode of Barbecue Nation After Hours, we delve into the nuanced intricacies of the culinary arts with esteemed guest Chris Marks from Three Little Pigs Barbecue in Kansas City. We explore the essential tenets of barbecue, emphasizing the importance of experience and passion in mastering this craft. Our dialogue traverses various topics, including the whimsical yet practical question of what one does with an errant ice cube, and extends to profound reflections on historical figures with whom one might wish to share a meal. Moreover, the conversation touches upon the significance of respect within the barbecue community, urging aspiring cooks to appreciate the depth of knowledge acquired over years of dedication. As we conclude, we are reminded to savor the joy of cooking, advocating for a genuine connection to the culinary tradition we hold dear.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- threelittlepigsbarbecue.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Three Little Pigs Barbecue
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The central theme of this podcast episode revolves around an insightful discourse with Chris Marks, a distinguished barbecue champion from Three Little Pigs Barbecue, who elucidates the critical distinction between being a knowledgeable pit master and a social media influencer in the realm of barbecue. We explore the nuances of authenticity in barbecue education, with Chris sharing his extensive experience that spans over two decades, during which he has won numerous accolades and taught countless classes. Our conversation delves into the evolving landscape of barbecue, scrutinizing the interplay between traditional techniques and contemporary social media trends, ultimately emphasizing the importance of substance over superficiality. Furthermore, we examine the implications of perception versus reality in the barbecue industry, particularly in relation to marketing and consumer expectations. Through this episode, we aspire to enlighten our listeners on the true essence of barbecue mastery and the value of genuine culinary education.
Links referenced in this episode:
- heritagesteel.us
- oregondungeness.org
- paintedhillsbeef.com
Companies mentioned in this episode:
- Three Little Pigs Barbecue
- Turner Burnett
- Heritage Steel
- Ace Hardware
- Lowe's
- Old World Spices
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an enlightening discussion with Amy Mills, a prominent figure in the barbecue realm. Central to our dialogue is the intricate balance between culinary experimentation and the inevitable learning curve inherent in creating new dishes. Mills candidly shares her experiences, revealing that achieving perfection in cooking necessitates multiple trials and adjustments. As the conversation unfolds, we delve into the nuanced dynamics of running a barbecue business, exploring the challenges and rewards associated with managing personnel and the competitive landscape of barbecue events. Ultimately, the episode underscores the profound connections that barbecue fosters, transcending mere culinary practice to embody a sense of community and shared passion.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- 17thstreetbarbecue.com
- bigapplebbq.com
- murfreesborobbq.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- 17th Street
- Fay
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient point of this podcast episode centers on the evolution and legacy of 17th Street Barbecue, as articulated by Amy Mills, who represents a significant continuation of her father's culinary legacy. In this engaging discussion, we delve into the substantial transformations that have transpired within the establishment since its inception. Mills elucidates the challenges and triumphs faced during the development of their new coffee and specialty grocery venture, aptly named Fay, which pays homage to her grandmother. Furthermore, we explore the nuanced dynamics of menu evolution in response to customer preferences and the impact of barbecue culture on community identity. Through this narrative, we gain insight into the intricate tapestry of family, tradition, and gastronomic innovation that defines the essence of 17th Street Barbecue.
Links referenced in this episode:
- paintedhillsbeef.com
- heritagesteel.us
- oregondungeness.org
- barbecuenationjt.com
- shop17bbq.com
- 17bbq.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Oregon Dungeness Crab Commission
- 17th Street Barbecue
- Heritage Steel
- Hammerstahl
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Meathead from AmazingRibs.com spends time in Afterhours with JT and LeeAnn
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode of Barbecue Nation features a Fourth of July special, prominently showcasing the culinary prowess and insights of Meathead from Amazing Ribs, a distinguished figure in the barbecue community. We delve into the quintessential aspects of this national holiday, emphasizing the significance of family gatherings and the shared experience of grilling. As we explore the most celebrated foods of the occasion, the discussion inevitably gravitates toward the preparation and enjoyment of ribs, hot dogs, and other traditional fare. Additionally, we engage in a thoughtful dialogue about the deeper meaning of Independence Day, urging listeners to reflect on the values that unite us as a nation. Join us as we commemorate this festive occasion with culinary tips, personal anecdotes, and a shared appreciation for the art of barbecue.
Links referenced in this episode:
- amazingribs.com
- paintedhillsbeef.com
- heritagesteel.us
- oregondungeness.org
- pigpowder.com
Companies mentioned in this episode:
- Amazing Ribs
- Painted Hills Natural Beef
- Heritage Steel
- Hammerstahl
- Pig Powder
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode delves into the intricate world of barbecue, highlighting the essential lesson that patience is paramount in the art of grilling and smoking. Our hosts, JT and Leanne, engage in a lively discussion with esteemed guests Matt Abba Dabadoo and Shane McBride, who share their personal experiences and insights gained from their culinary journeys. They explore the nuances of barbecue competitions and the unique challenges they have faced, emphasizing the importance of allowing the meat to cook undisturbed. The conversation further touches upon the significance of quality ingredients, as echoed in the motto "good in, good out." Ultimately, this episode serves as a testament to the dedication and passion that define the barbecue community.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Tuffy Stone
- Rob Shager
- Pig Beach
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient point of this podcast episode revolves around the innovative integration of barbecue culture in New York City, as exemplified by Matt Abdu and Shane McBride from Pig Beach. These culinary artisans share insights into their journey, which is marked by a transition from fine dining to the creation of a unique barbecue experience that incorporates diverse flavor profiles. They discuss the release of their new cookbook, which not only showcases traditional barbecue recipes but also introduces inventive dishes that blend their culinary backgrounds. Furthermore, they elaborate on the importance of community and mentorship within the restaurant industry, emphasizing their commitment to nurturing talent among their team. As they navigate the challenges and joys of expanding their culinary empire, the episode encapsulates a profound respect for both the art of barbecue and the bonds formed through shared gastronomic experiences.
Links referenced in this episode:
- PaintedHillsNaturalBeef.com
- bbqnationjt.com
- aroundthehouseonline.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Pig Beach
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode of Barbecue Nation delves into the profound theme of loss and the cherished memories that accompany it, as illuminated through a poignant question posed by Leanne regarding the most significant item one would retrieve from a metaphorical box of lost possessions. The conversation unfolds as JT and his guests candidly share personal anecdotes, revealing the emotional weight of memories tied to items such as wedding rings and cherished tokens of the past. Additionally, the dialogue traverses the culinary realm, exploring the joys of grilling and the camaraderie it fosters among friends and family, which serves as a counterbalance to the melancholy of loss. The episode encapsulates not merely the act of cooking but the deeper connections and happiness derived from shared experiences around the grill. As we navigate through these reflections, we invite our listeners to consider their own narratives of loss, love, and the simple pleasures of life.
Links referenced in this episode:
- seattlebutcherswife
- seattlebutcherwifeMB
- mondoandsons
- costcodrive
- tukwila
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Seattle Garlic Gulch
- Mondo and Sons
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
In this episode, we engage in a profound dialogue with Misty Banchero, renowned as Seattle's Butcher's Wife. Our discourse revolves around her journey into the realm of culinary arts and social media, particularly focusing on her endeavors to promote her family's butchery business through innovative online content. We explore the intricacies of mastering barbecue techniques, emphasizing the paramount importance of patience and temperature control over mere cooking time. Misty shares her insights on the significance of community support in the culinary landscape and the value of authenticity in social media engagement. As the conversation unfolds, we glean valuable lessons on the art of cooking and the rich tapestry of experiences that shape a passionate butcher's wife.
Links referenced in this episode:
- heritagesteel.us
- oregondungeness.org
- paintedhillsbeef.com
- seattlebutcherswife.mb
Companies mentioned in this episode:
- Seattle's Butcher's Wife
- Mondo and Sons
- Taco Time
- Heritage Steel
- Painted Hills
- Trim Tab
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The essence of this episode is a heartfelt tribute to the late Paul Kirk, revered as the Baron of Barbecue, who passed away on May 26, leaving behind a profound legacy in the culinary world. As we reflect upon his remarkable contributions and distinctive style, we are privileged to revisit one of our previous interviews with him, showcasing his vibrant personality and profound passion for barbecue. Throughout his illustrious career, Paul garnered numerous accolades, including over 500 awards and seven world championships, establishing himself as a true icon in competitive barbecue. His approach to cooking, characterized by creativity and heartfelt dedication, resonates deeply with both seasoned chefs and home cooks alike. In honoring Paul’s legacy, we invite our listeners to appreciate the art of barbecue and the joy it brings to both the cook and the community.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- heritagesteel.us
- oregondungeness.org
- paintedhillsbeef.com
- cowboycook.com
Companies mentioned in this episode:
- Kansas City Bullsheet
- National Barbecue News
- CBS
- Anthony Bourdain's Rest His Soul
- Painted Hills Natural Beef
- Hammerstahl
- Heritage Steel
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast delves into the intricacies of barbecue culture, with a particular emphasis on the significance of quality ingredients, specifically celebrating the merits of Painted Hills Natural Beef. Our conversation revolves around recent culinary endeavors, notably the preparations made for Memorial Day, where we share our personal experiences and techniques in barbecuing various meats. Additionally, we explore the implications of importing beef, addressing the inconsistencies in quality that often accompany such practices, and the importance of maintaining high standards in our culinary choices. The discourse extends to the broader context of food economics, particularly in relation to rising costs and consumer behavior, underscoring the essential nature of food as a pivotal aspect of our existence. Ultimately, we reaffirm our commitment to the art of barbecue while advocating for informed and discerning choices in our culinary pursuits.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode delves into the complexities of the current cattle market, featuring insights from Will Homer, the COO of Painted Hills Natural Beef. A salient point of discussion is the mounting pressure on cattle prices and the broader implications for both producers and consumers. Homer articulates the challenges stemming from fluctuating costs associated with cattle production, including feed and operational expenses, which have escalated significantly in recent times. The conversation further explores the peculiarities in grocery store meat availability, reflecting on how supply chain disruptions have affected consumer access to various beef cuts. Throughout this discourse, we aim to enhance our understanding of the intricate dynamics at play in the beef industry today.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- barbecuenationjt.com
- pigpowder.com
- paintedhillsbeef.com
- natural-beef.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Fred Meyer
- Amazon
- Whole Foods
- Kroger
- Pig Powder
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The focal point of today's discourse centers upon the endeavors of Operation Barbecue Relief, as we welcome back Stan Hayes, a figure of considerable import within the barbecue community and a stalwart advocate for disaster relief. Throughout our conversation, we delve into the organization's impressive outreach, which has recently culminated in the provision of nearly 1.6 million meals to communities ravaged by disaster. Furthermore, we explore the upcoming event at Aena Casino, where the organization will impart invaluable knowledge regarding the business of barbecue vending, a topic of great interest to both seasoned and aspiring barbecue enthusiasts. In addition, our dialogue touches upon the significant expansion of Operation Barbecue Relief's initiatives, including its strategic collaborations with various organizations aimed at enhancing support for veterans and first responders. As we navigate these themes, we invite our audience to engage with the mission of Operation Barbecue Relief, highlighting the profound impact of culinary philanthropy in fostering community resilience and solidarity.
Links referenced in this episode:
- heritagesteel.us
- oregondungeness.org
- pigpowder.com
- paintedhillsbeef.com
- obr.org
- opbbqrelief
Companies mentioned in this episode:
- Operation Barbecue Relief
- Heritage Steel
- Painting Hills
- Hammer Stahl
- Sonny's Barbecue
- Bob Woodruff Foundation
- Ala na
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode serves as a poignant tribute to the late Brent Huddleston, a cherished friend and esteemed professional in the culinary world. Brent, who passed away recently after a valiant battle with cancer, was not only a skilled meat cutter and food stylist but also the inaugural guest of our program a decade ago. In this episode, we honor his memory by revisiting one of those earlier conversations, reflecting on Brent's contributions to both the culinary arts and our personal lives. His legacy as a passionate food adventurer remains an enduring inspiration for us all. As we reminisce about his stories and insights, we invite listeners to celebrate his life and the joy he brought to the world of barbecue and beyond.
Links referenced in this episode:
- heritagesteel.us
- oregondungeness.org
- paintedhillsbeef.com
- hammersteel.us
- foodsafety.gov
- usdafoodsafety
Companies mentioned in this episode:
- USDA
- Barclays
- Painted Hills
- Heritage Steel
- Oregon Dungeness Crab
- Hammerstall
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
JT talks about The Meathead Method, the latest book from Meathead at Amazingribs.com
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The central focus of this podcast installment is the introduction of Meathead's newly released publication, "The Meathead Method." This discourse features Meathead from AmazingRibs.com, where we delve into the intricacies of his latest culinary insights and methodologies regarding barbecuing. We explore the evolution of barbecue techniques and the scientific principles that underpin the art of grilling. The dialogue is enriched by lighthearted banter that highlights the personalities of the hosts, JT and Leanne, while maintaining a serious tone regarding the subject matter at hand. As we navigate through various questions and anecdotes, we emphasize the passion for barbecue that unites us, offering listeners a profound understanding of both the craft and its cultural significance.
Links referenced in this episode:
- AmazingRibs.com
- PaintedHillsNaturalBeef.com
- Amazon.com
- Apple.com
- BarnesandNoble.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- AmazingRibs.com
- Amazon
- Barnes and Noble
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The primary focus of this podcast episode is the introduction of Meathead Goldwyn's latest culinary work, "The Meathead Method," which explores the intricate science and art of barbecue and grilling. We engage in a detailed discussion with Meathead, who shares insights into the book's innovative approach, which encompasses not only traditional recipes but also sophisticated techniques that challenge conventional culinary practices. Throughout our conversation, we dissect various myths surrounding barbecue, including the misconceptions surrounding ingredients like MSG. Additionally, we delve into the importance of understanding the science behind cooking, emphasizing how proper techniques can enhance flavor and elevate the dining experience. As we navigate through these topics, we invite listeners to embrace creativity in their cooking endeavors and to explore the myriad possibilities presented in Meathead's new book.
Links referenced in this episode:
- AmazingRibs.com
- heritagesteel.us
- oregondungeness.org
- paintedhillsbeef.com
- pigpowder.com
Companies mentioned in this episode:
- AmazingRibs.com
- Amazon
- Apple
- Barnes and Noble
- Grilla Grills
- Painted Hills Beef
- Heritage Steel
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features a compelling conversation with Aly Romero, who shares insights regarding her newly released book, "Gas, Fire, Heat." We delve into the intricacies of her culinary journey, highlighting her experiences and inspirations that have shaped her approach to cooking. Aly reflects on her cherished memories of dining with her late parents, emphasizing the profound impact of familial connections on her culinary pursuits. The discourse further explores the slower pace of life in Texas and its influence on her cooking philosophy. We conclude with a contemplation of the importance of transparency in food sourcing and advertising, underscoring the necessity for consumers to be informed about the origins of their sustenance.
Links referenced in this episode:
- paintedhillsnaturalbeef
Companies mentioned in this episode:
- Painted Hills Natural Beef
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
We are delighted to present an enlightening discussion centered around Aly Romero's recently published cookbook, "Gas Fire Heat." This episode emphasizes the intricate journey of crafting this culinary work, which encapsulates a diverse array of recipes reflecting Aly's rich experiences and influences from various regions. Notably, we delve into the meticulous process of developing and refining recipes, underscoring the dedication involved in ensuring each dish resonates with flavor and accessibility. Furthermore, Ali shares her insights on the significance of utilizing various cooking methods, advocating for a versatile approach that embraces both gas and live fire techniques in outdoor cooking. The conversation offers a profound exploration of culinary creativity, the personal motivations behind writing a cookbook, and the joy of sharing culinary delights with family and friends.
Links referenced in this episode:
- heritagesteel
- oregondungeness
- paintedhillsbeef
- pigpowder
- gasfireheat
- amazon
- barnesandnoble
- target
- walmart
Companies mentioned in this episode:
- Painterdale's Natural Beef
- Gas Fire Heat
- Heritage Steel
- Williams Sonoma
- Heston
- Pig Powder
- Meat Church
- Abrams Books
- Amazon
- Barnes and Noble
- Walmart
- Target
- Oregon Dungeness Crab Commission
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The discussion in this episode revolves around the insights and experiences of Hall of Famer Tuffy Stone, who shares his perspectives on the intricacies of the barbecue world, particularly in relation to competition cooking. During our engaging dialogue, we delve into the importance of timing in barbecue competitions and how pivotal mistakes can yield valuable lessons that shape one's culinary journey. Tuffy reflects on the evolution of barbecue technology and its impact on cooking efficiency, underscoring the significance of precision in achieving optimal results. Furthermore, we explore the emotional connection to food, as Tuffy recounts heartfelt memories associated with family recipes and cherished cooking experiences. This episode serves as an enlightening exploration of the art and science behind barbecue, enriched by Tuffy's extensive knowledge and passion for the craft.
Links referenced in this episode:
- paintedhillnaturalbeef.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This episode features an engaging conversation with the esteemed Tuffy Stone, a world champion pitmaster, who shares his extensive experiences in both the culinary and competitive barbecue realms. We delve into Tuffy's recent travels, which include teaching opportunities in Australia and Brazil, as well as his reflections on the evolution of barbecue techniques over the years. The discussion also highlights the importance of seasoning versatility in enhancing the flavor profiles of various dishes, illustrating how rubs can transcend traditional meat applications to elevate vegetables and other cuisines. We express gratitude to our sponsors, particularly Painted Hills Natural Beef, and emphasize the significance of quality ingredients in achieving remarkable barbecue results. Join us as we explore the intersection of barbecue culture and culinary innovation with Tuffy Stone.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- bbqnationjt.com
- gunterwilhelmknives.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Yeti
- Weber
- Smoky Bones
- Gunter Wilhelm
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast delves into the captivating realm of culinary exploration, focusing on the art and science of barbecue. One of the salient points discussed is the notion of culinary mentorship and collaboration, as exemplified by the speakers' reflections on their aspirations to work alongside esteemed figures in the barbecue community, notably Malcolm Reed. Furthermore, they engage in a thoughtful dialogue regarding personal growth, sharing anecdotes that illuminate the challenges encountered in their culinary journeys, particularly in mastering the intricate techniques of brisket preparation. Additionally, the conversation traverses the personal dimensions of their lives, revealing how past experiences shape their present identities and culinary philosophies. As we cultivate a deeper understanding of barbecue culture, we invite listeners to join us on this enlightening gastronomic journey.
Links referenced in this episode:
- Burnt Finger bbq
- Burnt Finger Megan
- Painted Hills Natural Beef
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Burnt Finger BBQ
- Home Shopping Network
- QVC
- HSN
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Today, we engage in an enlightening discourse with Megan Day of Burnt Fingers Barbecue, a luminary in the realm of competitive barbecuing. In our conversation, we delve into the origins of her team’s name, which amusingly reflects the fervent passion of barbecue enthusiasts who eagerly seize the first bite, often at the risk of burning their fingers. Furthermore, Megan elucidates the trajectory of her culinary journey, highlighting significant milestones, including her remarkable achievements at prestigious competitions such as the American Royal and Memphis in May. We explore the evolving landscape of barbecue, particularly the shift toward premium ingredients and innovative flavor profiles that captivate both judges and enthusiasts alike. Join us as we uncover the intricacies of barbecue culture, the joys of family involvement in culinary pursuits, and the profound connections forged through this time-honored tradition.
Links referenced in this episode:
- oregondungeness.org
- heritagesteel.us
- paintedhillsbeef.com
- burntfingerbbq.com
- pigpowder.com
Companies mentioned in this episode:
- Painterdale's Natural Beef
- Oregon Dungeness Crab Commission
- Burnt Fingers Barbecue
- Pig Powder
- Heritage Steel
- Hammerstahl
- Bass Pro
- Cabela's
- Ace Hardware
- Home Depot
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
In this discourse, we elucidate the paramount lesson derived from years of experience in the realms of barbecue, smoking, and grilling. The essence of our conversation revolves around a simple yet profound principle: one must refrain from incinerating the food, thereby ensuring both the integrity of the culinary creation and the domestic environment. Our esteemed guest, Chef Stephen, expounds upon the impact of varying weather conditions on barbecuing, highlighting the importance of adaptability and knowledge expansion in this culinary art. We further delve into personal anecdotes, showcasing the evolution of our respective cooking techniques and the joy derived from culinary experimentation. Ultimately, this episode serves to inspire both seasoned gastronomes and novices alike to embrace the art of barbecue with diligence and creativity.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- nbbqa.com
- sca.com
- ocean-springs.com
- theshedbbq.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- NBBQA
- SCA
- Brett Galloway
- Ken Phillips
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The primary focus of today's discussion is the evolving landscape of barbecue and culinary practices as influenced by the recent pandemic. I, alongside esteemed chef Steph and Hall of Famer Leanne Whippen, delve into the intricacies of adapting traditional cooking methods to contemporary needs, emphasizing the significance of convenience without compromising flavor. Chef Steph shares her transformative journey from a stationary position to a more digital approach in the culinary realm, where she has been refining her skills and creating engaging content for novice cooks. We explore the innovative techniques that have emerged, including elevated meal prep strategies, which cater to individuals seeking to enhance their cooking repertoire while navigating the constraints of time. Our dialogue further examines the impact of technology on barbecue practices, particularly the emergence of new grill brands and the integration of advanced features that simplify the cooking process for enthusiasts and beginners alike.
Links referenced in this episode:
- heritagesteel.us
- oregondungeness.org
- paintedhillsbeef.com
- pigpowder.com
Companies mentioned in this episode:
- Oregon Dungeness Crab Commission
- Painted Hills Natural Beef
- I Can Cook That
- Pit Boss
- Camp Chef
- Heritage Steel
- Hammerstahl
- McDonald's
- Philadelphia Eagles
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Long Island is not known to be a hub for BBQ competitions. This summer June 13-15th in Eisenhower Park in Nassua County Long Island the National BBQ Festival will kick off with a $100,000 dollar purse. Mike McCarthy joins Jeff and Lee Ann to share the who, what , where and why of the festival. Mike and Kell Phelps from BBQ News Magazine are spearheading the event with promises to be the first of it’s kind, and only 40 miles from mid-town Manhattan.
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
In this discourse, we delve into the intricate nuances of contemporary food trends, with a particular emphasis on the phenomenon of pumpkin spice, which serves as a focal point for our conversation. The dialogue progresses as we reflect on the implications of processed flavors and the perception of authenticity in culinary experiences. We examine the evolution of traditional Thanksgiving preparations, advocating for methods such as spatchcocking to enhance the efficiency and flavor of turkey preparation. Furthermore, we share personal anecdotes regarding family culinary practices, revealing both fond memories and aversions to certain dishes. Ultimately, our discussion underscores the significance of thoughtful food choices and the evolution of personal tastes amidst the backdrop of societal food trends.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- amazingribs.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Amazing Ribs.com
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The salient point of today's discussion centers on the pervasive trend of pumpkin spice in contemporary culinary culture, which has prompted us to critically assess its prevalence and implications. I, alongside my esteemed co-host Dan Whippen, engage in a thorough exploration of this phenomenon, particularly through the lens of an enlightening dialogue with Clint Cantwell, the president of Amazing Ribs. We delve into the absurdity of pumpkin spice-infused products, including children's breakfast cereals, and reflect on the broader implications of such marketing strategies that often prioritize novelty over culinary integrity. As we navigate this discourse, we also touch upon the historical context of pumpkin spice's rise to prominence, particularly its origins tied to Starbucks and the subsequent avalanche of products that have followed suit. Ultimately, our conversation serves as a commentary on the intersection of food, marketing, and consumer behavior, urging listeners to consider the authenticity of their culinary choices amidst these fleeting trends.
Links referenced in this episode:
- amazingribs.com
- heritagesteel.us
- oregonDungeness.org
- paintedhillsbeef.com
- pigpowder.com
Companies mentioned in this episode:
- Painted Hills Beef
- Oregon Dungeness Crab Commission
- Amazing Ribs
- Trader Joe's
- Burger King
- Smithfield
- Heritage Steel
- Hammerstahl
- Pig Powder
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode delves into the intricate nuances of barbecue, as we engage in a conversation with the esteemed J.R. Love Houston. The discussion is punctuated by a series of thought-provoking inquiries that prompt reflections on culinary preferences and personal experiences in the realm of barbecue. With insights into the artistry of brisket preparation and the diverse flavors of wild game, J.R. shares his culinary journey and the lessons imparted by his late stepfather, a pivotal figure in his culinary education. Furthermore, we explore the whims of barbecue standards and the candid frustrations that accompany the art of judging barbecue dishes. As we traverse through anecdotes and preferences, we invite our audience to reflect on their own culinary experiences while embracing the jovial spirit of barbecue culture.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The Houston Rodeo stands as a monumental spectacle, characterized by its extensive barbecue competition that has evolved significantly since its inception in 1974. In this enlightening episode, we engage with Junior Love, the guiding spirit of the Cowboy Yacht Club, who shares his profound insights on the intricacies of barbecue culture in Texas. With the competition expanding from merely a handful of teams to over 250, the event now draws an impressive 250,000 attendees within a mere three days. We delve into Junior's illustrious journey in barbecue, from his formative years cooking alongside his stepfather to his current status as a seasoned competitor. Furthermore, we explore the essential elements that contribute to the distinctiveness of Texas brisket, emphasizing the importance of dry rubs and slow smoking techniques that define this culinary tradition.
Links referenced in this episode:
- heritagesteel.us
- oregondungeness.org
- paintedhillsbeef.com
- pigpowder.com
Companies mentioned in this episode:
- Cowboy Yacht Club
- Turn It Go Burn it studios
- Heritage Steel
- Painterdale's Natural beef
- Oregon Dungeness crab
- Syndicate Smoke
- Pinkerton's
- Camp Hope
- Mark Chestnut
- Texas Tech
- Hammerstahl
Mentioned in this episode:
null
null
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an engaging conversation with Richard Westhaver from Dirty Dick's Hot Sauce, delving into the nuances of culinary creativity and the art of barbecue. We explore the intricate process of recipe development, with Richard revealing that he often composes twenty recipes to yield a single successful creation, underscoring the dedication required in the culinary arts. Additionally, he shares insights into the challenges faced by entrepreneurs in the food industry, emphasizing the relentless nature of managing a business. The dialogue further touches on personal reflections, such as the impact of past decisions and the aspiration for continual improvement. Listeners are invited to appreciate the depth of experience and passion that defines the world of barbecue and hot sauce.
Links referenced in this episode:
- dirtydickshotsauce.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Dirty Dick's Hot Sauce
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
The primary focus of this episode revolves around the illustrious figure of Richard Westhaver, affectionately known in culinary circles as Dirty Dick, who has made an indelible mark in the realm of hot sauces. As we delve into his remarkable journey, we uncover the genesis of his distinctive sauces, which originated from his early experiences in the Caribbean, where he was inspired by the vibrant flavors and culinary practices of the local populace. Throughout our discourse, we explore the myriad challenges he has faced in navigating the competitive landscape of the food industry, particularly the complexities of distribution and marketing that often thwart emerging entrepreneurs. Additionally, we engage in a thorough examination of the regulatory framework governing food production, emphasizing the importance of comprehending these nuances for anyone aspiring to enter this domain. Join us as we gain insights from Dirty Dick's wealth of experience and reflect on the evolving nature of consumer preferences in the hot sauce market.
Links referenced in this episode:
- oregondungeness.org
- paintedhillsbeef.com
- heritagesteel.us
- dirtydickshotsauce.com
Companies mentioned in this episode:
- Painter Hills Natural Beef
- Oregon Dungeness Crab Commission
- Dirty Dick's Hot Sauces
- Heritage Steel
- Hammer Stahl
- Restaurant Depot
- Walmart
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode delves into the intricate interplay of barbecue culture and personal anecdotes, as we engage in a spirited dialogue with David Stidham from Compart Durock. Our conversation traverses a range of topics, including culinary preferences and the nuances of competition barbecue. Notably, we explore the significance of garnishes, particularly parsley, and whether their aesthetic value justifies the time spent on their preparation. Furthermore, we contemplate the intriguing question of which historical figure we would choose to cook for, revealing personal passions that shape our culinary identities. As we unravel these themes, we invite our audience to reflect on their own barbecue experiences and preferences.
Links referenced in this episode:
- CompartDuroc
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Compart Durock
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode features an engaging discourse with David Stidham, the Vice President of Sales and Marketing at Compart Durock. Central to our conversation is the evolution of Stidham's illustrious career in the barbecue industry, which commenced with his serendipitous foray into competitive cooking. He recounts his journey from a corporate marketing executive to a fervent participant in barbecue competitions, culminating in the establishment of his own restaurant. Stidham elucidates the intricacies of pork production, particularly focusing on the premium quality of Durock pork and the innovative practices employed by the Compart family since 1949. Through this dialogue, we explore the significance of sustainable practices in the pork industry and the challenges faced during the COVID-19 pandemic, alongside the promising future of Compart Durock amidst evolving market demands.
Links referenced in this episode:
- heritagesteel.us
- oregondungeness.org
- paintedhillsbeef.com
- pigpowder.com
- compartdirect.com
Companies mentioned in this episode:
- Compact Compart Durock
- Fine Swine Barbecue
- Culver's
- Heritage Steel
- Painted Hills Natural Beef
- Leanne's Pig Powder
- Compart Family Farms
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
This podcast episode delves into the intricate art of grilling vegetables and fruits, illuminating the various techniques and flavor enhancements that can be achieved through smoking. We engage in a profound discussion with culinary luminaries Leanne Whippen and Steven Raichlen, who share their expertise on the optimal preparation methods for an array of vegetables, including bell peppers and corn, as well as the innovative practice of smoking unconventional items such as lettuce and cocktails. The episode emphasizes the importance of simplicity in grilling, advocating for an appreciation of the innate flavors of ingredients rather than overwhelming them with complexity. Furthermore, we explore the delightful results that can be attained by employing smoking techniques on fruits, revealing how they can elevate traditional recipes to unprecedented heights. This conversation not only serves to inspire culinary experimentation but also underscores the boundless possibilities inherent in the realm of barbecuing.
Links referenced in this episode:
- barbecuebible.com
- stevenraichlen
Companies mentioned in this episode:
- Painted Hills Natural Beef
This podcast uses the following third-party services for analysis:
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This episode delves into the fundamentals of barbecuing, emphasizing the necessity for both novice and seasoned grillers to revisit the basics of this culinary art. We engage in a profound discussion with the esteemed Steven Reichlan, who has profoundly influenced the barbecue landscape through his extensive writings and teachings. Central to our discourse is the importance of understanding fundamental techniques, such as fire management and the various cooking methods applicable to different cuts of meat. We explore the nuances of brisket preparation, elucidating the intricacies involved in achieving the perfect balance of flavor and texture. Furthermore, we address common misconceptions surrounding barbecue practices, aiming to equip our audience with the knowledge requisite for mastery in the grilling domain.
Links referenced in this episode:
- paintedhillsbeef.com
- heritagesteel.us
- oregondungeness.org
- pigpowder.com
- barbecuebible.com
- bbqnationjt.com
Companies mentioned in this episode:
- Painter Hills Natural Beef
- Pig Powder
- Heritage Steel
- Hammerstahl
- American Royal
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
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The prevailing theme of this podcast episode centers on the challenges and intricacies of establishing and sustaining a successful business within the culinary realm, specifically through the lens of the barbecue rub industry. Our discussion delves into the experiences of John Fuhrman, who shares invaluable insights derived from his journey with Bub and Muthas Rubs, emphasizing that while the path to success may appear straightforward, it is fraught with obstacles that require relentless dedication and strategic acumen. We explore the alarming statistic that approximately fifty percent of new ventures within this sector fail within their inaugural year, often due to insufficient commitment or misguided partnerships. Moreover, we elucidate the importance of maintaining product quality and the necessity for aspiring entrepreneurs to adopt a meticulous approach toward their operations. Ultimately, this dialogue serves as a clarion call for would-be business proprietors to remain vigilant and proactive in navigating the complexities of their chosen market.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- facebook.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Bub and Mother's Rubs
- Tractor Supply
- Peg Leg Workers
This podcast uses the following third-party services for analysis:
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This podcast episode features an engaging dialogue with John Furman, the founder of Bub and Mother's Rubs, who shares the intricacies of his journey in the spice industry. The salient point of the discussion revolves around the importance of maintaining product quality and the significance of community engagement, particularly in support of veterans. John recounts his experiences and challenges in establishing his business, emphasizing the necessity of resilience in the face of setbacks. Furthermore, he elucidates his charitable initiatives aimed at aiding veterans, demonstrating a commitment to social responsibility within the culinary realm. As the conversation unfolds, we delve into the nuances of his various rub flavors and the strategies he employs to secure their place in the competitive marketplace.
Links referenced in this episode:
- heritagesteel.us
- oregon dungeness.org
- bubbandmothers.com
- paintedhillsbeef.com
Companies mentioned in this episode:
- Bub and Mothers Rubs
- Heritage Steel
- Ray's Mustard
- Painted Hills Beef
- Hammerstahl Knives
- Johnson and Wales
This podcast uses the following third-party services for analysis:
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This podcast episode features an engaging dialogue with Carey Bringle from Peg Leg Porker in Nashville, who shares his profound insights into the world of barbecue. The salient point of our conversation revolves around the notion that mistakes serve as pivotal learning experiences in one's culinary journey, shaping the path to success. Carey elaborates on his experiences, discussing the influence of his familial background in his culinary development and emphasizing the importance of learning from past errors. Furthermore, we delve into his aspirations, including the desire to collaborate with esteemed figures in the barbecue domain, thereby fostering a deeper understanding of the craft. As we navigate through this conversation, listeners will gain valuable perspectives on the intersection of entrepreneurship and barbecue mastery, underscoring the essence of resilience and growth in the culinary arts.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- peglegporker.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Peg Leg Porker
This podcast uses the following third-party services for analysis:
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The salient point of today's discussion centers on the remarkable journey of Carrie Bringle, the proprietor of Peg Leg Porker in Nashville, who has transformed his passion for barbecue into a thriving empire. We delve into the genesis of his culinary venture, exploring how his extensive experience in both competition barbecuing and the corporate world culminated in the establishment of his restaurant. Bringle elucidates the strategic decisions that guided him to focus solely on pork and chicken, thereby carving a unique niche within Nashville's diverse barbecue landscape. Furthermore, we examine the challenges he faced during the pandemic and his commendable efforts to support the local community through initiatives like Operation Barbecue Relief. This episode not only highlights the intricacies of running a successful barbecue establishment but also underscores the significance of community and resilience in the face of adversity.
Links referenced in this episode:
- heritagesteel.us
- oregon-dungeness.org
- paintedhillsbeef.com
- peglegporker.com
- peglegporkerspirits.com
Companies mentioned in this episode:
- Painter Hills Natural Beef
- Oregon Dungeness Crab Commission
- Peg Leg Porkers
- Bringle Smoking Oasis
- Fat Belly Pretzel and Deli
- Heritage Steel
- Hammer Stahl
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
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This podcast episode presents a compelling discourse centered on the culinary arts, particularly focusing on the intricate world of barbecue. Our esteemed guest, Megan, shares her aspirations of cooking and dining with historical icons, exemplifying the boldness of figures such as Amelia Earhart. The conversation further delves into the nuances of barbecue competitions, where Megan articulates her vision for enhancing the judging process through random table assignments to mitigate biases. Additionally, we explore the personal journey of our guest, who reflects on the challenges faced in mastering the brisket flat, a culinary endeavor that continues to present difficulties. Ultimately, this episode serves as a profound examination of culinary passion, personal growth, and the enduring allure of barbecue culture.
Links referenced in this episode:
- BurntFingerbbq
- BurntFingerMegan
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Burnt Finger BBQ
- Bronson's
- Home Shopping Network
- QVC
- HSN
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Megan Day, a prominent figure in the barbecue competition realm, joins us to elucidate her journey with Burnt Fingers Barbecue, a name inspired by the fervent passion for barbecue that often results in literal burns as eager guests attempt to procure the first taste. From the inception of their culinary venture, Megan and her husband Jason have experienced meteoric success, highlighted by their notable achievements at prestigious events such as the American Royal and Memphis in May. Throughout our discourse, we delve into the intricacies of competitive barbecue, exploring the evolving taste preferences of judges and the significance of high-quality ingredients in achieving victory. Megan's insights into the camaraderie found within the barbecue community further illuminate the profound personal connections forged through this culinary pursuit. Ultimately, this episode serves as an inspiring testament to the transformative power of barbecue, not merely as a culinary art but as a means of fostering community and familial bonds.
Links referenced in this episode:
- heritagesteel.us
- oregondungeness.org
- burntfingerbbq.com
- paintedhillsbeef.com
- pigpowder.com
Companies mentioned in this episode:
- Painterdale's Natural Beef
- Oregon Dungeness Crab Commission
- Burnt Fingers Barbecue
- Heritage Steel
- Painted Hills Natural Beef
- Pig Powder
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
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This podcast episode delves into the culinary philosophies and experiences of our esteemed guest, Michelle Wallace. Central to our discussion is the exploration of her innovative approach to integrating diverse culinary influences, particularly as she reflects on her aspirations to impress the legendary chef Leah Chase with her unique take on fried chicken and gumbo. Throughout the conversation, we engage in a series of thought-provoking inquiries, including the challenges of culinary experimentation, the balance between success and failure in dish creation, and the humorous yet poignant reflections on personal growth within the culinary landscape. As we traverse through various topics, including the peculiarities of barbecue etiquette and the significance of cultural culinary exchanges, Michelle's insights illuminate the dynamic interplay between tradition and innovation in modern cooking. We conclude this enriching dialogue with heartfelt acknowledgments of the inspirations that drive us in our culinary journeys, reinforcing our commitment to excellence in the art of barbecue.
Links referenced in this episode:
- paintedhillsnaturalbeef.com
- dakinbop.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Dakin Bop
- Popeyes
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This podcast episode features an engaging dialogue with Michelle Wallace, a prominent figure in the barbecue community and a media personality. Central to our discussion is the significance of both formal culinary training and practical experience in the barbecue industry, highlighting the necessity of understanding business operations in conjunction with culinary skills. Michelle shares her personal journey, illustrating how she transitioned from traditional restaurant roles to becoming a celebrated pitmaster, as well as her innovative approach to barbecuing. We explore the challenges and joys of maintaining consistency in food preparation and the importance of community support in one’s culinary endeavors. Join us as we delve into the nuances of barbecue culture, competition experiences, and the evolution of culinary artistry through the lens of our esteemed guest.
Links referenced in this episode:
- heritagesteel.us
- oregondungeness.org
- barbecuenationjt.com
- paintedhillsbeef.com
- pigpowder.com
- chefmichellewallace.com
Companies mentioned in this episode:
- Houston's
- Heritage Steel
- Painted Hills
- Pig Powder
- Ton Charcoal
This podcast uses the following third-party services for analysis:
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Join us for a lively conversation with Rich Fragola from Burgerlicious Barbecue as he dives into the world of competitive barbecuing. Rich shares his insights on the evolving barbecue scene, including the hottest new tools like the brisket caddy that has gained popularity among competitors. The discussion takes a humorous turn as Rich recounts his experiences in the kitchen, including cooking for barbecue legends and even a memorable mishap involving a missed turn-in at a competition. With a blend of personal anecdotes and industry wisdom, Rich emphasizes the importance of community in barbecue and the joy of bringing people together through food. Tune in for tips, laughs, and a look at what it takes to succeed in the competitive barbecue circuit.
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Burgerlicious Barbecue
This podcast uses the following third-party services for analysis:
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Richard Fergola from Fergalicious Barbecue shares his journey from a high school wrestling coach to a successful competitor in the world of barbecue. He emphasizes the importance of preparation and consistency, highlighting how meticulous planning and execution can lead to success in competitions like the American Royal. Throughout the conversation, Richard discusses his unique approach to trimming meats for competitions, focusing on uniformity and presentation to impress judges. He also describes his commitment to using quality ingredients, including aged pecan wood and high-quality meats, which contribute to his award-winning results. With insights into his upcoming barbecue classes and new partnerships, Richard's passion for barbecue shines through as he prepares for more competitions ahead.
Links referenced in this episode:
- obr.org
- paintedhillsbeef.com
- gunterwilhelm.com
- fergaliciousbbq.com
- oregondungeness.org
- heritagesteel.us
- mbbqa.org
- barbecuenews.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Fergolicious Barbecue
- Sugarfire
- Snake River Farms
- Green Mountain Grills
- Old World Spices
- Proud Souls Barbecue
This podcast uses the following third-party services for analysis:
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Join JT, Leanne Whippen, and Chef Stephen for a lively discussion on the nuances of barbecue, including the impact of weather on grilling techniques and the importance of not burning your food. Leanne shares her journey of expanding her barbecue skills, including her recent venture into smoking prime rib. The trio also delves into personal anecdotes, such as Leanne's past as a stand-up comedian and the supportive role of her husband in her culinary adventures. JT recounts a humorous catering experience that highlights the joys of cooking for others. As they wrap up, they emphasize the excitement of the upcoming barbecue season and encourage listeners to get out and enjoy cooking good food.
Companies mentioned in this episode:
- Painted Hills Natural Beef
This podcast uses the following third-party services for analysis:
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This podcast episode features a lively discussion between JT, Chef Stef, and Leanne Whippen, focusing on the evolving landscape of barbecue and the importance of creativity in cooking. Chef Stef shares her journey of healing and how it led her to refine her digital presence and enhance her cooking skills, particularly in meal prep and recipe creation. The conversation touches on the significance of using social media for sharing innovative cooking ideas and the balance between technique and flavor. Leanne offers insights into her culinary inspirations and the techniques that drive her creativity, emphasizing the role of spices and fresh ingredients. As the episode wraps up, they explore how modern technology in grilling and smoking is reshaping the barbecue experience while still honoring traditional methods.
Links referenced in this episode:
- oregondungeness.org
- paintedhillsbeef.com
- heritagesteel.us
- pigpowder.com
- icancookthat.com
Companies mentioned in this episode:
- Oregon Dungeness Crab Commission
- Painted Hills Natural Beef
- I Can Cook That
- Pit Boss
- Camp Chef
- Heritage Steel
This podcast uses the following third-party services for analysis:
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Kel Phelps joins JT and Leanne on Barbecue Nation to discuss the upcoming NBBQA conference at The Shed in Mississippi, taking place from January 15th to 18th. The event promises to bring together barbecue enthusiasts and professionals for a weekend filled with competitions, networking, and learning opportunities. Kel shares insights on the changing landscape of the barbecue industry, emphasizing the importance of adapting to new trends and the challenges faced by smaller restaurants in a competitive market. The conversation also touches on the significance of incorporating live fire cooking experiences into events to enhance attendee engagement. As the discussion unfolds, they highlight the need for continuous learning and collaboration in the barbecue community to navigate current economic challenges and to foster a vibrant culinary culture.
Links referenced in this episode:
- oregondungeness.org
- pigpowder.com
- paintedhillsbeef.com
- heritagesteel.us
Companies mentioned in this episode:
- Barbecue News
- NBBQA
- Krispy Kreme
- Painted Hills Natural Beef
- Heritage Steel
- BNB Charcoal
- Peg Leg Porker
This podcast uses the following third-party services for analysis:
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Join us for an engaging conversation with Brett Galloway, co-founder of the State Cook Off Association (SCA), as we dive into the exciting world of steak cooking competitions. Brett shares insights on why he and his partner, Ken Phillips, established the SCA, highlighting the need for standardized rules in the competitive cooking scene. With a focus on inclusivity, the SCA encourages backyard cooks to participate by providing ribeyes and allowing them to cook using any method they choose, whether it’s on a gas grill, charcoal, or even sous vide. We also discuss the upcoming event at the Shed in Ocean Springs, Mississippi, which aligns with the National Barbecue and Grilling Association (NBBQA) convention, promising to be one of the biggest steak cook-offs of the year. Tune in to learn more about how the SCA fosters camaraderie among cooks and creates a welcoming atmosphere for both seasoned competitors and newcomers alike.
Links referenced in this episode:
- steakcookoffs.com
Companies mentioned in this episode:
- NBBQA
- SCA
- Whalen Willie Seasonings
- Shed
This podcast uses the following third-party services for analysis:
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Join JT and Leanne in this engaging episode of Barbecue Nation After Hours as they dive into the world of barbecue with culinary expert Jess Pryles. The conversation kicks off with a lighthearted discussion about travel experiences and the challenges of long-haul flights, setting a relaxed tone for the show. Jess shares her thoughts on the success and failure ratio in creating dishes and reflects on the influence of fictional characters in cooking inspiration. The trio explores the evolving landscape of food shows on television and how they can better educate audiences on barbecue techniques. With plenty of laughs and insightful commentary, this episode promises to be a treat for food lovers and barbecue enthusiasts alike.
Companies mentioned in this episode:
- Painted Hills Natural Beef
This podcast uses the following third-party services for analysis:
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Join JT and Leanne as they welcome Jess Priles, the dynamic personality behind Hardcore Carnivore, back to the show after a long hiatus. Jess shares exciting news about her upcoming show, "Hardcore Carnivore," set to premiere on the Outdoor Channel, where she dives into the world of hunting, cooking, and meat science. Throughout the conversation, they explore Jess's journey, her experiences filming in diverse locations, and her passion for live-fire cooking. With a focus on the importance of flavor and personal preferences in meat preparation, Jess emphasizes her unique technique of "just keep flipping" to achieve that perfect sear. The trio also discusses the evolving landscape of food content creation and how authenticity and quality are essential for success in a saturated market.
Links referenced in this episode:
- oregondungeness.org
- paintedhillsbeef.com
- heritagesteel.us
This podcast uses the following third-party services for analysis:
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Join JT and Leanne in this engaging episode of Barbecue Nation as they welcome Ercole Chila from Uncle Pig's Barbecue in New Jersey, who shares his insights on the competitive barbecue scene. The trio dives into thought-provoking questions, exploring who they'd choose to cook for among historical figures and the challenges they've faced in mastering difficult dishes. Leanne recounts her experience with an exceptionally lean brisket that left her team finishing lower than expected at a competition. The conversation takes a humorous turn as they discuss the nuances of barbecue judging, emphasizing the need for accountability and transparency in scoring. With a blend of personal anecdotes and industry insights, this episode offers a delicious mix of barbecue banter and heartfelt moments, leaving listeners with a deeper appreciation for the art of grilling and the bonds it creates.
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Uncle Pig's Barbecue
This podcast uses the following third-party services for analysis:
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Ercole Killa, the grand champion from Uncle Pig's Barbecue, joins JT and Leanne Whippen to share insights from his recent win at the prestigious Jack Daniel's World Championship Invitational Barbecue. The discussion dives into Ercole's journey in competitive barbecue, starting from his humble beginnings and evolving into a formidable competitor. He emphasizes the importance of persistence and adaptability, highlighting how each competition teaches valuable lessons that shape future successes. The trio also explores the nuances of barbecue judging, including the varying preferences of judges and the significance of presentation. Through their engaging conversation, they celebrate the camaraderie within the barbecue community and reflect on the personal stories that add depth to the competition experience.
Links referenced in this episode:
- paintedhillsbeef.com
- pigpowder.com
- oregondungeness.org
- heritagesteel.us
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Heritage Steel
- Hammerstahl
- American Royal
- Jack Daniels
This podcast uses the following third-party services for analysis:
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Join JT, Leanne, and Meathead for a festive Christmas special filled with fun trivia and holiday-themed questions. The trio dives into a variety of topics, from the number of gifts in the classic carol "The 12 Days of Christmas" to the origins of beloved holiday traditions like eggnog and the Christmas tree. Throughout the conversation, they share amusing anecdotes and insights, all while engaging in light-hearted banter. As they tackle questions about Christmas songs and movie characters, listeners can enjoy a mix of laughter and learning. Wrap up the holiday spirit with their wishes for health and happiness, making this episode a delightful addition to your festive celebrations.
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Coca Cola
This podcast uses the following third-party services for analysis:
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This festive episode of Barbecue Nation features host JT, along with co-host Leanne Whippen and special guest Meathead from AmazingRibs.com. The focus is on preparing a delicious prime rib for the holiday season, with valuable cooking tips and techniques shared throughout the discussion. The trio dives into the intricacies of cooking methods, emphasizing the benefits of lower temperature cooking to achieve a perfect medium-rare result while avoiding the dreaded "rainbow effect" in meat. They also touch on holiday traditions, including dishes associated with Hanukkah, such as pot roast and latkes. With engaging anecdotes and humor, JT, Leanne, and Meathead create a warm and inviting atmosphere, ideal for anyone looking to enhance their holiday cooking experience.
Takeaways:
- When preparing a prime rib, cooking it at lower temperatures prevents overcooking the outside.
- Meathead suggests searing the rib roast after cooking it sous vide for optimal flavor.
- The spinalis muscle of the rib roast is often the most flavorful part of the meat.
- Bringing meat to room temperature before cooking can help achieve more even cooking.
- Using a potato ricer can efficiently remove moisture from shredded potatoes for latkes.
- Experimenting with different rubs on prime rib can enhance the overall flavor profile.
Links referenced in this episode:
- oregondungeness.org
- amazingribs.com
- pigpowder.com
- paintedhillsbeef.com
- heritagesteel.us
Companies mentioned in this episode:
- AmazingRibs.com
- Oregon Dungeness Crab Commission
- Painted Hills Natural Beef
- Winn Dixie
- Heritage Steel
- Hammer Stahl
This podcast uses the following third-party services for analysis:
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Join JT and LeeAnne as they dive into a festive after-hours edition of Barbecue Nation, featuring special guest Graham Kerr, the former Galloping Gourmet. The conversation kicks off with a light-hearted quiz about British Christmas trivia, highlighting the origins of sending Christmas cards, which was popularized by Queen Victoria and her husband Albert. As they reminisce about holiday traditions, they touch on the decline of sending Christmas cards and share personal anecdotes about their own experiences. Graham shares a charming story about his unique Christmas card that celebrates the season's spirit, while JT reflects on a recent trip that revealed the generational gaps in music tastes. The episode wraps up with warm wishes for the holiday season, encouraging listeners to get into the Christmas spirit and enjoy time with loved ones.
Companies mentioned in this episode:
- Painted Hills Natural Beef
This podcast uses the following third-party services for analysis:
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Graham Kerr, The Galloping Gourmet, joins Jeff and LeeAnn for another great Christmas Show.
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Brad Polachek spends more time with JT and LeeAnn in Afterhours
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Brad Polachek, Red Beard Seasonings joins JT and LeeAnn
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Join JT and Leanne for a lively After Hours conversation with Christie Van from Girl Can Grill, where they discuss the ins and outs of barbecue, from competition tips to personal cooking stories. Christie shares her impressive success-to-failure ratio in recipe creation, revealing that most of her dishes turn out well with just a few tweaks needed. The trio dives into fun hypotheticals, like who Christie would cook for if she could dine with any historical figure, and what her decree would be as the supreme ruler of barbecue—calling for more flavor variety in competitions. They also reflect on personal experiences, including Christie's memorable first attempt at grilling, which resulted in beautifully charred yet raw chicken. With a focus on kindness and positivity, Christie leaves listeners with a heartfelt message to always smile and be kind.
Links referenced in this episode:
- girlscongrill.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Girl Can Grill
This podcast uses the following third-party services for analysis:
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JT and LeeAnn spend time with Christie Vanover of Girls Can Grill in this Encore
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Join JT and Leanne in this special Thanksgiving-themed After Hours edition of Barbecue Nation, where they dive into a fun-filled trivia session packed with fascinating statistics and quirky facts related to the holiday. The duo, along with Meathead Goldwyn from AmazingRibs.com, tackle questions about Thanksgiving traditions, the Macy's Parade, and popular side dishes, revealing surprising insights along the way. From the least favorite Thanksgiving side dishes to the history of the first Thanksgiving feast, listeners are treated to a blend of nostalgia and humor. They also discuss personal anecdotes, including memorable Thanksgiving experiences and favorite recipes, all while keeping the atmosphere light and engaging. As the conversation unfolds, the trio emphasizes the importance of family, food, and the joy of sharing the holiday with loved ones.
Links referenced in this episode:
- amazingribs.com
- pigpowder.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- AmazingRibs.com
- Butterball
- Sam's Club
- Gimbals
- Morton
This podcast uses the following third-party services for analysis:
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Thanksgiving can be a challenging holiday for many, especially when it comes to cooking the perfect turkey. In this episode of Barbecue Nation, hosts Jeff and JT are joined by hall of famers Leanne Whippen and Meathead Goldwyn, who share invaluable tips to help listeners navigate their Thanksgiving feasts without making common mistakes. They discuss the importance of proper timing, the benefits of dry brining, and the art of seasoning to ensure a moist and flavorful turkey. The conversation also touches on creative ideas for stuffing and gravy, emphasizing the joy of gathering around a shared meal. Tune in for expert insights that will elevate your holiday cooking and make your Thanksgiving dinner a memorable occasion.
Thanksgiving often presents a unique culinary challenge, and the experts on Barbecue Nation are here to share their tips and insights for a successful holiday feast. With hosts Jeff and JT alongside culinary luminaries Leanne Whippen and Meathead Goldwyn, the conversation dives deep into the intricacies of preparing the perfect Thanksgiving turkey. The episode emphasizes the importance of timing, preparation, and technique, which are critical to navigating the complexities of Thanksgiving cooking. Leanne highlights the need for advance preparation, suggesting that side dishes can be made ahead of time and reheated, alleviating some of the holiday stress. The panel discusses dry brining and how salting the turkey in advance can significantly enhance its moisture retention and flavor, making the turkey not only juicy but also the star of the show.
Meathead advocates for simple yet effective cooking methods that ensure the turkey is cooked to perfection without the pitfalls of common Thanksgiving mistakes. He shares his philosophy on dry brining, emphasizing that salt is the key to flavor enhancement, while Jeff adds his perspective on the significance of managing oven space and timing. The episode showcases a wealth of knowledge, from spatchcocking techniques to creative stuffing options, providing listeners with practical advice to elevate their Thanksgiving meal. The experts also touch on the emotional significance of Thanksgiving, highlighting how it serves as a unifying holiday centered around food—a time for family, gratitude, and shared experiences.
Listeners are treated to a wealth of recipes and cooking strategies, including the importance of ensuring all ingredients are prepped and ready to go, allowing for a smoother cooking experience. The episode culminates in a celebration of food and community, reminding everyone that Thanksgiving is not just about the meal but also about the connections and memories created around the dinner table. This discussion is a must-listen for anyone looking to refine their Thanksgiving cooking skills and ensure their holiday is filled with delicious food and joyful gatherings.
Takeaways:
- Thanksgiving can be challenging due to cooking for larger groups and timing dishes correctly.
- Dry brining turkey with salt ahead of time enhances moisture retention and flavor.
- Instead of cooking stuffing inside the turkey, consider making stuffing muffins for better texture.
- Using a pan underneath the turkey to catch drippings can create a flavorful gravy.
- Cooking turkey in pieces ensures optimal cooking temperatures and juiciness for each part.
- Thanksgiving is a unique holiday centered around food and togetherness, transcending divisions.
Links referenced in this episode:
- amazingribs.com
- oregondungeness.org
- paintedhillsbeef.com
- heritagesteel.us
Companies mentioned in this episode:
- AmazingRibs.com
- Heritage Steel
- Painted Hills
- Oregon Dungeness Crab Commission
- Pig Powder
This podcast uses the following third-party services for analysis:
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Join JT and Leanne in this engaging episode of Barbecue Nation After Hours as they delve into the world of barbecue and food television with the legendary John Marcus. The conversation kicks off with Leanne declaring that all barbecue should be cooked over wood, emphasizing the respect it deserves. They explore the challenges of food shows on television, with Leanne expressing her desire to cancel all of them due to their lack of originality. Throughout the episode, humorous anecdotes and personal stories emerge, including a nostalgic look back at childhood pranks and the pressures of working on popular shows like The Cosby Show. As they wrap up, they discuss favorite meals, with Leanne revealing her ideal last meal on death row, highlighting her love for short ribs and cheesecake.
Barbecue Nation welcomes the legendary John Marcus for a lively After Hours discussion that dives deep into the world of barbecue and the culinary arts. The episode kicks off with a light-hearted exchange among JT, Leanne, and John, where they explore the freedoms of expression in this special format. The conversation quickly heats up as they tackle the significance of cooking barbecue over wood, with Leanne passionately advocating for this method as a vital part of maintaining the integrity and respect for barbecue. John joins in, adding his thoughts on the evolution of food shows and how he would radically change television cooking programs, asserting that many of them lack originality and quality. This segment transitions into a reflection on the changing landscape of culinary entertainment, where the trio critiques the homogenization of food shows and the importance of authenticity in food representation.
Throughout the episode, the personal anecdotes and witty banter create an engaging atmosphere, allowing listeners to feel like they are part of an intimate gathering. John shares stories from his illustrious career, including his time on The Cosby Show, highlighting the challenges of maintaining high standards in a demanding environment. The discussion touches on the art of storytelling through food and how it resonates with audiences, underlining the emotional connections people have with their meals. As the conversation flows, the group delves into the nostalgic elements of their culinary experiences, including a humorous exchange about the first times they got in trouble as kids, revealing their playful sides and the joy of culinary mischief.
The episode culminates in humorous reflections on personal preferences, from favorite movies to what their last meals would be on death row, with Leanne choosing her signature beef short ribs paired with mashed potatoes, while also hinting at her delicious vanilla wafer cheesecake for dessert. The camaraderie among the hosts shines through, offering listeners a mix of laughter, wisdom, and genuine passion for the culinary arts. The episode leaves audiences with memorable quotes and insights, encouraging everyone to embrace their love of food while maintaining a sense of humor about the intricacies of life and cooking.
Takeaways:
- John Marcus expresses that all barbecue should be cooked over wood for authenticity.
- Leanne reflects on how she misses the ignorance of her 20s and its carefree nature.
- The conversation touches on the challenges of writing for a popular television show.
- Leanne would choose to cook for Sigmund Freud and discuss the meaning of food.
- The hosts humorously discuss the concept of 'baconing' in relation to underwear.
- John Marcus shares his experience with the demanding nature of working on The Cosby Show.
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Golf News Network
- Roku
- Amazon
- Apple
- Hulu
- YouTube TV
- Taco Bell
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John Marcus, an Emmy-winning writer and director, joins the hosts of Barbecue Nation to share his fascinating journey through the world of barbecue, including his creation of the iconic show Barbecue Pitmasters. He discusses his deep-rooted passion for low and slow cooking, which began unexpectedly during a writing session with Al Franken. The conversation touches on the evolution of barbecue culture, the importance of community in cooking, and the challenges faced in bringing authentic barbecue to television. With engaging anecdotes and insights into the barbecue scene, Marcus highlights the joy of serving home-cooked meals to troops during his time in Kuwait, emphasizing the emotional connection that food creates. The episode showcases Marcus's love for barbecue and the profound experiences it has brought into his life.
Links referenced in this episode:
- oregondungeness.org
- heritagesteel.us
- pigpowder.com
- paintedhillsbeef.com
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Will Homer, COO of Painted Hills Natural Beef, chats with LeeAnn and JT about beef and the economy
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Lee Ann, Ray Lampe and Kell Phelps join JT for more in afterhours of the Storm Show
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Lee Ann, Ray Lampe and Kell Phelps join JT for a Storm Show, reflecting on the two hurricanes that hit the South and Florida of the United States.
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Byron Chism, Bad Byron’s Butt Rub, joins JT and LeeAnn in this Afterhours Encore
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Byron Chism, Bad Byron’s Butt Rub, joins JT and LeeAnn in this encore
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Matt Moore, Author of the new book, "Butcher on the Block", continues his chat with JT and LeeAnn in this Afterhours Encore.
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Matt Moore, BBQ Author, joins JT and LeeAnn for an encore performance.
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An update from JT about this weeks show
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Chef Ray Sheehan joins JT for Afterhours in this encore
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Chef Ray Sheehan joins JT in this encore
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A Special Message from JT about this weeks show
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Clint Cantwell, AmazingRibs.com President And BBQ Personality joins JT and LeeAnn in Afterhours
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Clint Cantwell, AmazingRibs.com President And BBQ Personality joins JT and LeeAnn
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Paul Holden - Willingham’s BBQ Pitmaster, joins JT in this Afterhours Encore
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Paul Holden - Willingham’s BBQ Pitmaster,,,,Willingham’s®, a BBQ products company and world championship competition team celebrating 40 years of excellence. He Joins JT and LeeAnn for an informative hour in this Encore
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Dirty Dick (Richard Westhaver) Dirty Dicks Hot Sauces, joins JT and LeeAnn in Afterhours
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Dirty Dick (Richard Westhaver) Dirty Dicks Hot Sauces, joins JT and LeeAnn
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Tina Cannon, Celebrity Chef, join JT and LeeAnn in Afterhours Encore
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Tina Cannon, Celebrity Chef, join JT and LeeAnn in this Encore
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Amy Mills of 17th Street Barbecue joins JT and LeeAnn in Afterhours...
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Amy Mills of 17th Street Barbecue joins JT and LeeAnn for the hour..
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Jess Pryles, The Hardcore Carnivore, chats with Jeff and LeeAnn in Afterhours.
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Jess Pryles, The Hardcore Carnivore, chats with Jeff and LeeAnn for the hour
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Meathead from AmazingRibs.com joins JT and LeAnn for more in-depth fun of the Labor Day BBQ Special
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Meathead from AmazingRibs.com joins JT and LeAnn for another edition of the Labor Day BBQ Special
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Carey Bringle of Peg Leg Porkers spends more time with JT and LeeAnn in Afterhours.
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Peg Leg Porker is a family owned and operated restaurant and catering company owned by Carey and Delaniah Bringle. Carey started catering around 10 years ago and opened the restaurant in 2013. Carey spends the hour with JT and LeeAnn.
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Dave Raymond of Sweet Baby Rays spends time in afterhours with JT and LeeAnn in this Encore.
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Dave Raymond of Sweet Baby Rays spends the hour with JT and LeeAnn in this Encore.
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Megan Day from Burnt Finger BBQ spends more time with JT and LeeAnn in Afterhours.
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Burnt Finger BBQ. Led by Kansas City BBQ pitmasters Jason Day and Megan Day, are one of the nation's premier competition BBQ teams. Megan spends the hour with JT and LeeAnn.
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Will Homer, COO of Painted Hills Natural Beef, spends time in Afterhours with JT while LeeAnn is out on assignment
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Will Homer, COO of Painted Hills Natural Beef, has a quarterly report for JT
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John Markus - Emmy and Peabody winning writer, creator/BBQ PITMASTERS, BBQ Hall of Famer, produced playwright, lover of Count Basie, and Jedmaster devotee, joins JT and LeeAnn for more fun in Afterhours.
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John Markus - Emmy and Peabody winning writer, creator/BBQ PITMASTERS, BBQ Hall of Famer, produced playwright, lover of Count Basie, and Jedmaster devotee, joins JT and LeeAnn.
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Christie Vanover of Girls Can Grill, spends some time in Afterhours with JT and LeeAnn
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Christie Vanover of Girls Can Grill, chats with JT and LeeAnn
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Richard Fergola - Fergolicious BBQ, joins JT and LeeAnn in this encore afterhours
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World Champ, teacher, business man, rub creator, family guy, Richard Fergola from Fergolicious BBQ in Kansas City joins JT and LeeAnn in this encore. They discuss Richards history in BBQ Comps, how he got started and where Fergolicious BBQ is going from here.
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Meathead from AmazingRibs.com joins JT and LeeAnn for this Encore show in Afterhours
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Meathead from AmazingRibs.com joins JT and LeeAnn for this Encore show
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Brisket boys (Grab'em in the Brisket), joins JT and LeeAnn in Afterhours
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Brisket boys (Grab'em in the Brisket), joins JT and LeeAnn
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Dave Raymond of Sweet Baby Rays joins JT and LeeAnn in this Encore performance of Afterhours
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Dave Raymond of Sweet Baby Rays joins JT and LeeAnn in this Encore performance.
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Meathead from AmazingRibs.com joins JT and LeeAnn in Afterhours for more cooking great foods for Dad
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Meathead from AmazingRibs.com joins JT and LeeAnn for cooking great foods for Dad
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Aly Romero, private chef, brand ambassador, media personality, and most recently a member of “The Meatball Mamas” on The Great Food Truck Race, Alaska on The Food Network, joins JT and LeeAnn for more fun in Afterhours.
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Aly Romero, private chef, brand ambassador, media personality, and most recently a member of “The Meatball Mamas” on The Great Food Truck Race, Alaska on The Food Network, joins JT and LeeAnn
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Winners of The Grand Champ at Memphis in May, Brad and Brooke from the Shedd BBQ join JT and LeeAnn for more in Afterhours
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Winners of The Grand Champ at Memphis in May, Brad and Brooke from the Shedd BBQ join JT and LeeAnn for this encore presentation
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Clint Cantwell visits with JT and LeeAnn in afterhours
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Clint Cantwell visits with JT and LeeAnn in this encore presentation
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Author, journalist, lecturer, and TV host, Steven Raichlen, joins JT and LeeAnn in Afterhours.
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Author, journalist, lecturer, and TV host, Steven Raichlen is the man who launched the barbecue revolution. His 32 books include the international blockbusters The Barbecue Bible and How to Grill and the New York Times bestselling Planet Barbecue and Project Smoke (Workman Publishing). He joins JT and LeeAnn for an informative hour
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Meathead from AmazingRibs.com joins JT and LeeAnn for more fun in afterhours
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Meathead from AmazingRibs.com joins JT and LeeAnn to talk Ham, and all the fixings that go with it...
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Brad and Brooke from the Shedd BBQ join JT and LeeAnn for more fun in Afterhours
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Brad and Brooke from the Shedd BBQ join JT and LeeAnn
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David Eaheart, Sr. director of Commications and Brand Marketing Manager of Seaboard Foods, joins JT and LeeAnn in Afterhours
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David Eaheart, Sr. director of Commications and Brand Marketing Manager of Seaboard Foods, joins JT and LeeAnn
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The Bears Den BBQ Team joins JT and LeeAnn for more fun in this afterhours encore
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The Bears Den BBQ Team joins JT and LeeAnn for an Encore Performance
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Eric G, Host of Around the House, joins JT and LeeAnn for more fun in Afterhours
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Eric G, Host of Around the House, joins JT and LeeAnn for the hour
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Noah Glanville, Pit Barrel Cooker cofounder, president and CEO, joins JT and LeeAnn in Afterhours
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Noah Glanville, Pit Barrel Cooker cofounder, president and CEO, joins JT and LeeAnn
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Aly Romero, private chef, brand ambassador and now officially a cookbook author, joins JT and LeeAnn in Afterhours
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Aly Romero, private chef, brand ambassador and now officially a cookbook author, joins JT and LeeAnn
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Stan Hays of Operation BBQ Relief joins JT for more in Afterhours
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Stan Hays of Operation BBQ Relief joins JT for an update on operations and how you can help.
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Slap Yo Daddy BBQ is the love child of TLC’s BBQ Pitmasters Head Cook Harry Soo. He joins JT and LeeAnn for more fun in afterhours.
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Slap Yo Daddy BBQ is the love child of TLC’s BBQ Pitmasters Head Cook Harry Soo. He joins JT and LeeAnn
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Will Homer, COO of Painted Hills Natural Beef gives JT and LeeAnn an update on the Beef Industry
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Will Homer, COO of Painted Hills Natural Beef gives JT and LeeAnn an update on the Beef Industry
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Carolyn Wells, Co-Founder of KCBS, joins JT and LeeAnn in Afterhours
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Carolyn Wells, Co-Founder of KCBS, joins JT and LeeAnn
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Adam and Brett Walton, The Waltwins, join JT and LeeAnn for more fun in Afterhours
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Adam and Brett Walton, The Waltwins, join JT and LeeAnn for an exciting hour of information and entertainment...
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Tina Cannon, Celebrity Chef, joins JT and LeeAnn in this Encore Afterhours
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Tina Cannon, Celebrity Chef, join JT and LeeAnn in this Encore
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Tory Campbell's grandparents opened Campbell's Barbecue in the '80s, and he's selling those same sauces, dry rubs, and links in their honor. He Tells more of his story to JT and LeeAnn in Afterhours.
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Tory Campbell's grandparents opened Campbell's Barbecue in the '80s, and he's selling those same sauces, dry rubs, and links in their honor. He Tells his story to JT and LeeAnn.
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Ardie Davis, BBQ Hall Of Famer…Legend, joins JT and LeeAnn in Afterhours
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Ardie Davis, BBQ Hall Of Famer…Legend, joins JT and LeeAnn
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The Bears Den BBQ Team, Jason, Tom and Shane, spend time in Afterhours with JT and LeeAnn
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The Bears Den BBQ Team joins JT and LeeAnn for an Encore Performance
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Noah Glanville spends time in Afterhours
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Kell Phelps and Noah Glanville join JT and LeeAnn Whippen
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Chef Ray Sheehan joins JT and LeeAnn in Afterhours
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Chef Ray Sheehan joins JT and LeeAnn
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Dave Heyninck, from Belgium, joins JT and LeeAnn in Afterhours
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Dave Heyninck, from Belgium, joins JT and LeeAnn
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Graham Kerr, The Galloping Gourmet spends Afterhours with JT and LeeAnn
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Graham Kerr, The Galloping Gourmet Christmas Special with JT and LeeAnn
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Meathead from Amazingribs.com joins JT and LeeAnn for another Christmas Special in Afterhours...
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Meathead from Amazingribs.com joins JT and LeeAnn for another Christmas Special
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Ethan O'Keefe of Grilla Grills and Dan Waltzer, CEO of Grill Grates, spend the hour with JT and LeeAnn talking Christmas gift ideas
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The COO of Painted Hills Natural Beef ,Will Homer and his wife, Gabrielle Homer, join JT and LeeAnn in Afterhours
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The COO of Painted Hills Natural Beef ,Will Homer and his wife, Gabrielle Homer, join JT and LeeAnn
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Barrett Brown and Bobby Griggs discuss Christmas Gift ideas with JT and LeeAnn
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Meathead from AmazingRibs.com, joins JT and LeeAnn in Afterhours for more of the Thanksgiving Special.
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Meathead from AmazingRibs.com, joins JT and LeeAnn for another Thanksgiving Special.
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Ercole Chila, Grand Champion at The Jack, joins JT and LeeAnn in Afterhours
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Ercole Chila, Grand Champion at The Jack, joins JT and LeeAnn
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Bill Gillespie joins JT and LeeAnn
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Bill Gillespie joins JT and LeeAnn
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First timers at this years The Jack, Bears Den BBQ Team, Jason, Tom and Shane, join JT in Afterhours.
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First timers at this years The Jack, Bears Den BBQ Team, Jason, Tom ,Shane did well. These Alaska natives stood up and were counted with a call back and they won the dessert category. Hear all about their experience in Lynchburg, whish is a long way from Wasilla Alaska.
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In this Encore Afterhours, Lee Ann Whippen and JT get into the weeds of their lives.
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Lee Ann Whippen and JT share inside the show in this Encore
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This weekend, it's an Encore with Joe Haynes - BBQ Author
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Dave Raymond, of Sweet Baby Rays Sauce, joins JT and LeeAnn in Afterhours
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Dave Raymond, of Sweet Baby Rays Sauce, tells his story to JT and LeeAnn in this Encore
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Jed Lirette, Senior Ambassador Tour Guide at the Jack Daniel Distillery in January 2019. He spends more time with JT and LeeAnn in Afterhours
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Jed Lirette was named Senior Ambassador Tour Guide at the Jack Daniel Distillery in January 2019. Every day looks a little different for Jed, whether he’s conducting VIP tastings and barrel selections, leading media tours or participating in a Jack Daniel’s commercial. JT and LeeAnn have a great hour with Jed
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This weekend, enjoy an Encore of Matt Moore, Author of the new book, "Butcher on the Block", as he chats with JT and LeeAnn in afterhours
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This weekend, enjoy an Encore of Matt Moore, Author of the new book, "Butcher on the Block", as he chats with JT and LeeAnn.
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Will Homer, The COO of Painted Hills Natural Beef, continues with JT and LeeAnn in Afterhours.
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Will Homer, The COO of Painted Hills Natural Beef, talks with JT and LeeAnn about the rising beef costs.
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Tina Cannon, Celebrity Chef, joins JT and LeeAnn for Afterhours
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Tina Cannon, Celebrity Chef, joins JT and LeeAnn for the hour
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Meadhead from AmazingRibs.com spends more time with JT and LeeAnn in Afterhours
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Meathead, of AmazingRibs.com, has his annual Labor Day Special with JT and LeeAnn
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Adrian Miller - Author/BBQ Historian spends time in Afterhours with JT and LeeAnn.
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Adrian Miller - Author/BBQ Historian, joins JT and LeeAnn for an Encore Performance
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Chef Aly Romero visits with JT and LeeAnn
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Chef Aly Romero visits with JT and LeeAnn
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Clint Cantwell visits with JT and LeeAnn in Afterhours
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Clint Cantwell visits with JT and LeeAnn
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JT and LeeAnn visit more with Ray Lampe, Dr BBQ, in Afterhours
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JT and LeeAnn visit with Ray Lampe, Dr BBQ
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In Afterhours, Byron Chism of Bad Byron’s Butt Rub, gives more insight into his rubs to JT and LeeAnn
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Byron Chisum, Bad Byron’s Butt Rub, joins JT and LeeAnn
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Dr. Staci Simonich (Dean OSU Ag Dept) and Dr. Carol Lorenzen (OSU Animal and Rangeland sciences) joins JT and LeeAnn in Afterhours
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Dr. Staci Simonich (Dean OSU Ag Dept) and Dr. Carol Lorenzen (OSU Animal and Rangeland sciences) joins JT and LeeAnn
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Joe Haynes, author of "Barbycu to Barbecue", joins JT and LeeAnn in Afterhours
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Joe Haynes, author of "Barbycu to Barbecue", joins JT and LeeAnn
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Eric G, Host of Around the House radio show, joins JT and LeeAnn in Afterhours
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Kell Phelps of Barbecue News Magazine spends time in Afterhours with JT and LeeAnn.
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Kell Phelps of Barbecue News Magazine, and Eric G, Host of Around the House radio show, join JT and LeeAnn to chat all things BBQ
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Paul Holden - Willingham’s BBQ Pitmaster
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Paul Holden - Willingham’s BBQ Pitmaster
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Meathead of AmazingRibs.com joins JT and LeeAnn in Afterhours for the 4th of July.
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Meathead of AmazingRibs.com joins JT and LeeAnn for another special on foods for the 4th of July.
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Dave Raymond, of Sweet Baby Rays Sauce, continues in Afterhours with JT and LeeAnn
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Dave Raymond, of Sweet Baby Rays Sauce, tells his story to JT and LeeAnn
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This week on BBQ Nation, Lee Ann and I open up to each other on BBQ ,food, and our personal lives. We call it the no holds barred show. In Afterhours, even deeper thoughts...
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This week on BBQ Nation, Lee Ann and I open up to each on BBQ ,food, and our personal lives. We call it the no holds barred show. You might find out something interesting you didn’t know about each of us. Great stories, personal quirks, and life thoughts.
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Will Homer, COO of Painted Hills Natural Beef, spends more time with JT and LeeAnn in Afterhours.
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Will Homer COO of Painted Hills Natural Beef spends the hour with JT and LeeAnn.
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John Hollner, the Hot Sauce Sensei, joins JT and LeeAnn in Afterhours
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John Hollner, the Hot Sauce Sensei, joins JT and LeeAnn
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Meathead from AmazingRibs.com joins JT and LeeAnn in Afterhours for more discussion on Memorial Day food
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Meathead from AmazingRibs.com joins JT and LeeAnn to discuss Memorial Day BBQ foods and techniques
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Max Good of Amazing Ribs dot com talks maintenance, with JT and LeeAnn in Afterhours.
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Max Good of Amazing Ribs dot com talks New grills, smokers etc. and maintenance, with JT and LeeAnn.
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Matt Moore, Author of the new book, "Butcher on the Block", continues his chat with JT and LeeAnn in Afterhours.
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Matt Moore, Author of the new book, "Butcher on the Block", chats with JT and LeeAnn.
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Brad Polachek of BBQ Red Beard Seasonings joins JT and LeeAnn for more fun in Afterhours
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Brad Polachek of BBQ Red Beard Seasonings joins JT and LeeAnn for an informative hour how his business started.
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Danny Wentworth - Bull and Boar, joins JT and LeeAnn for more fun in Afterhours!
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Denny Wentworth - Bull and Boar, joins JT and LeeAnn for another great episode of BBQ Nation!
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Author Brad Prose - New Book Chiles and Smoke, spends more time with JT and LeeAnn in Afterhours.
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Author Brad Prose - New Book Chiles and Smoke
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Will Homer, COO of Painted Hills Natural Beef April 2023
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Will Homer, COO of Painted Hills Natural Beef April 2023
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Shawn Walchef expands his story on Cali BBQ with JT and LeeAnn in Afterhours.
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Cali BBQ is a family run restaurant that loves our customers and our community. Thanks to the love they receive back from customers, they've been able to expand and grow the business during the pandemic. Shawn Walchef tells his story to JT and LeeAnn.
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Chef Stef became a content creator for the International Sous Vide Association recently, and visits more with JT and LeeAnn in Afterhours
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Recently, Chef Stef became a content creator for the International Sous Vide Association after she won Best Recipe in 2020 for her “Worth The Wait Melt In Your Mouth Sous Vide Ribs” and was the only female Hall of Fame nominee in 2021. She tells her story to JT and LeeAnn.
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Susie Bulloch, the founder Hey Grill Hey, continues her story with JT and LeeAnn on BBQ Nation!
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Susie Bulloch, the founder Hey Grill Hey, tells her story to JT and LeeAnn on BBQ Nation!
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Slap Yo Daddy BBQ is the love child of TLC’s BBQ Pitmasters Head Cook Harry Soo. He joins JT and LeeAnn in Afterhours on BBQ Nation.
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Slap Yo Daddy BBQ is the love child of TLC’s BBQ Pitmasters Head Cook Harry Soo. Preparing a bucket list of wishes to do before kicking the bucket, he started competing in 2008. And the rest, as they say, is history. Harry tells his story to JT and LeeAnn on BBQ Nation.
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Chris Sussman, founder of The BBQ Buddha Grilling by feel and author of The Four Fundamentals of Smoking joins JT and LeeAnn in Afterhours.
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Chris Sussman founder of The BBQ Buddha Grilling by feel and author of The Four Fundamentals of Smoking joins JT and LeeAnn on BBQ Nation. Move past things like time and temperature and learn to use the environment around you to produce amazing BBQ every time.
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Paul Holden - Willingham’s BBQ Pitmaster at Willingham’s®, Joins JT and LeeAnn for more in Afterhours.
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Paul Holden - Willingham’s BBQ Pitmaster,,,,Willingham’s®, a BBQ products company and world championship competition team celebrating 40 years of excellence. Since 1983 we have been dedicated to bringing the finest in BBQ andBBQ products to the masses. He Joins JT and LeeAnn for an informative hour.
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Adrian Miller, recovering attorney, BBQ historian, author and great guy joins JT and Lee Ann to discuss his journey of BBQ and books. Adrian has focused on the influence of black slaves and black culture on the development of BBQ in the USA. Know as the Soul Food Scholar, Adrian’s last tome “Black Smoke” has won multiple awards and recognition from all corners of the food world. Adrian shares many experiences with Lee Ann and JT. You can hear it all here on BBQ Nation.
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Adrian Miller, recovering attorney, BBQ historian, author and great guy joins JT and Lee Ann to discuss his journey of BBQ and books. Adrian has focused on the influence of black slaves and black culture on the development of BBQ in the USA. Know as the Soul Food Scholar, Adrian’s last tome “Black Smoke” has won multiple awards and recognition from all corners of the food world. Adrian shares many experiences with Lee Ann and JT. You can hear it all here on BBQ Nation.
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JT and LeeAnn spend more time in Afterhours with Will Homer, COO of Painted Hills Natural Beef. With a love for the cowboy lifestyle, Will brings a unique perspective to the management of the company and to the world of BBQ. Listen in as Will shares his insights on the industry, as well as his personal experiences as a cowboy and a BBQ enthusiast.
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Join JT and LeeAnn on this week's episode of BBQ Nation, where they welcome Will Homer, COO of Painted Hills Natural Beef. With a love for the cowboy lifestyle, Will brings a unique perspective to the management of the company and to the world of BBQ. Listen in as Will shares his insights on the industry, as well as his personal experiences as a cowboy and a BBQ enthusiast. Whether you're a seasoned pit master or just starting to explore the world of BBQ, this is a must-listen episode for anyone looking to connect with others around the dinner table. So grab your tongs and fire up the grill, because this week on BBQ Nation, we're cooking up a storm with Will Homer!
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JT and LeeAnn are joined in Afterhours by Pitmaster Rob Wirt, who owns RIBS by ROB, a Food Stand, located in Warrenton, Oregon.
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JT and LeeAnn are joined by Pitmaster Rob Wirt, who owns RIBS by ROB, a Food Stand, located in Warrenton, Oregon.
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JT and LeeAnn spend time in Afterhours with Ray Lampe, a BBQ pitmaster, author and television personality known as "Dr. BBQ."
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Kell Phelps, NBBQA has an update for JT, then Ray Lampe joins in for the rest of the hour.
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AFTERHOURS: JT and LeeAnn are joined by Stretch, owner and chief executive officer for Grinders World Galactic Headquarters. Kansas City artist and sculptor. Stretch first opened Grinders, a Crossroads Arts District spot that fused food, music and art in a gritty, clublike environment, in 2004
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JT and LeeAnn are joined by Stretch/Jeffrey Rumaner is owner and chief executive officer for Grinders World Galactic Headquarters. Kansas City artist and sculptor. Stretch/Jeffrey Rumaner first opened Grinders, a Crossroads Arts District spot that fused food, music and art in a gritty, clublike environment, in 2004
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Tuffy Stone, a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue) joins Jeff and LeeAnn in Afterhours
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Tuffy Stone, A native Virginian, is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor, joins Jeff and LeeAnn.
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Rod Gray, the new CEO of The Kansas City Barbeque Society, an international authority on all things barbeque, joins JT and LeeAnn in Afterhours.
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Rod Gray, the new CEO of The Kansas City Barbeque Society, an international authority on all things barbeque, joins JT and LeeAnn. Rod is only the fourth person in this role since its inception in 1986. Gray will begin his employment at KCBS on August 15.
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Sunny is the 2021 WFC Steak Category Champion. Sunny and her husband Jeff founded Moodswing BBQ a professional competition team. Jeff and LeAnn do lightning round of questions with Sunny in Afterhours
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Sunny is the 2021 WFC Steak Category Champion. Sunny and her husband Jeff founded Moodswing BBQ a professional competition team. Sunny and her crew (husband Jeff and their four daughters) travel around the country competing in KCBS and SCA competitions.
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Robert F Moss joins JT and Lee Ann to talk BBQ and not just what’s on the grill in Afterhours. This Que crew talks styles, trends, business and shares some highlights from Roberts new book
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An Encore of Returning guest and always a favorite, Robert F Moss joins JT and Lee Ann to talk BBQ and not just what’s on the grill. This Que crew talks styles, trends, business and shares some highlights from Roberts new book
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Meathead from www.Amazingribs.com joins JT and LeeAnn in Afterhours for more Christmas Fun
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What's on your grill this Christmas? Meathead joins JT and LeeAnn for another Christmas Special...
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Will Homer, COO of Painted Hills Natural Beef, joins JT and LeeAnn for more fun in Afterhours.
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Will Homer, COO of Painted Hills Natural Beef, chats with JT and LeeAnn about the Beef Industry, and what's good this time of year.
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The boys from Grab em in the Brisket Podcast join Lee Ann and JT in Afterhours to talk more about BBQ, life, media and their favorite things to cook.
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The boys from Grab em in the Brisket Podcast join Lee Ann and JT to talk about BBQ, life, media and their favorite things to cook. Not all of them choose brisket as their #1 item. John, Matt, James, Jan have turned a cul-de-sac party into a great podcast and competition team.
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It's the Annual Meathead from AmazingRibs.com special, and he dives deeper into the turkey turkey talk, and sides, on the nation with JT and LeeAnn Whippen.
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It's the Annual Meathead from AmazingRibs.com special where he talks turkey and sides on the nation with JT and LeeAnn Whippen.
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The Galloping Gourmet - Graham Kerr, joins JT and LeeAnn for a deeper discussion on what to cook for Thanksgiving dinner.
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Graham Kerr - The Galloping Gourmet, joins JT and LeeAnn for a discussion on what to cook for Thanksgiving dinner.
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Steven Raichlen, Author and Griller, talks more about Thanksgiving foods with JT and LeeAnn in Afterhours.
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Pitmaster of Heavy Smoke BBQ, Chris Schafer, joins JT and LeeAnn in Afterhours
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Steven Raichlen, Author and Griller, talks Thanksgiving foods with JT and LeeAnn. Mentioned in this episode: null null
Steven Raichlen, Author and Griller, talks Thanksgiving foods with JT and LeeAnn. Mentioned in this episode: null null
Pitmaster of Heavy Smoke BBQ, Chris Schafer, shares his experience with JT and LeeAnn on winning his 3rd Grand Champ At The Jack Mentioned in this episode: null null
Pitmaster of Heavy Smoke BBQ, Chris Schafer, shares his experience with JT and LeeAnn on winning his 3rd Grand Champ At The Jack Mentioned in this episode: null null
Eric G from Around the House radio and pod show joins JT in Afterhours... Mentioned in this episode: null null
Eric G from Around the House radio and pod show joins JT in Afterhours... Mentioned in this episode: null null
I welcome back Eric G from Around the House radio and pod show. EG and I talk about why this is a good time of year to plan for your next outdoor kitchen expansion, and some of the pitfalls that you should think about before starting your project. Fun times with my old friend. Just wait until Afterhours get posted next week. Mentioned in this episode: null null
I welcome back Eric G from Around the House radio and pod show. EG and I talk about why this is a good time of year to plan for your next outdoor kitchen expansion, and some of the pitfalls that you should think about before starting your project. Fun times with my old friend. Just wait until Afterhours get posted next week. Mentioned in this episode: null null
Brian Leigh from B.T. Leighs (pro Lee) joins JT and LeeAnn in Afterhours. Mentioned in this episode: null null
Brian Leigh from B.T. Leighs (pro Lee) joins JT and LeeAnn in Afterhours. Mentioned in this episode: null null
This week on BBQ Nation Brian Leigh from B.T. Leighs (pro Lee) joins JT and LeeAnn on the show. Brian and his wife started this B.T. Leighs not too many years back and it has become a success. Find out more about Brian, his sauces and rubs and how much fun he is having promoting his sauces and rubs. I think you'll the story of how to make your sauces and rubs successful. Mentioned in this episode: null null
This week on BBQ Nation Brian Leigh from B.T. Leighs (pro Lee) joins JT and LeeAnn on the show. Brian and his wife started this B.T. Leighs not too many years back and it has become a success. Find out more about Brian, his sauces and rubs and how much fun he is having promoting his sauces and rubs. I think you'll the story of how to make your sauces and rubs successful. Mentioned in this episode: null null
We step back this week and rebroadcast our Afterhours with Chris Lilly, from Big Bob Gibson’s in Decatur Alabama. Chris joins JT and Lee Ann for a deep dive into BBQ, Big Bob’s, all with a few enlightening surprises.
We step back this week and rebroadcast our Afterhours with Chris Lilly, from Big Bob Gibson’s in Decatur Alabama. Chris joins JT and Lee Ann for a deep dive into BBQ, Big Bob’s, all with a few enlightening surprises.
This week, it's an Encore with Chris Lilly of Big Bob Gibson’s BBQ Mentioned in this episode: null null
World Champ, teacher, business man, rub creator, family guy, Richard Fergola from Fergolicious BBQ in Kansas City joins JT and LeeAnn in Afterhours. Mentioned in this episode: null null
Will Homer, COO of Painted Hills Natural Beef, spends more time with JT and LeeAnn in Afterhours. Mentioned in this episode: null null
World Champ, teacher, business man, rub creator, family guy, Richard Fergola from Fergolicious BBQ in Kansas City joins JT and LeeAnn. They discuss Richards history in BBQ Comps, how he got started and where Fergolicious BBQ is going from here. Mentioned in this episode: null null
Will Homer, COO of Painted Hills Natural Beef, chats with JT and LeeAnn about supply chain, Beef prices, and business in general. Mentioned in this episode: null null
Will Homer, COO of Painted Hills Natural Beef, chats with JT and LeeAnn about supply chain, Beef prices, and business in general. Mentioned in this episode: null null
Please join us on BBQ Nation for an Encore of fun with Matt Abdoo and Shane McBride from Pig Beach BBQ in NYC. Matt and Shane created a icon of BBQ world in one of the most unlikely places. Mentioned in this episode: null null
Just when you thought you heard it all.. There's even more tips in Afterhours with JT and LeeAnn Mentioned in this episode: null null
Competition Barbecuing: The Do's and Don'ts Part 2. JT and LeeAnn discuss more competition insider tips Mentioned in this episode: null null
Shawn Bevins, sometimes known as “The Mad Scientist of BBQ”, creator of Hellrazr Grills joins JT and HOF member Lee Ann Whippen on BBQ Nation in Afterhours. Mentioned in this episode: null null
Shawn Bevins, sometimes known as “The Mad Scientist of BBQ”, creator of Hellrazr Grills joins JT and HOF member Lee Ann Whippen on BBQ Nation. Shawn created Hellrazr after a few napkin drawings and a great idea. (There was more to it than that.) Now Shawn shares the story of this very unique and creative series of wood burning BBQ’s, business survival during Covid lockdowns and how to stay one step ahead of the market. Mentioned in this episode: null null
Meathead Goldwyn from AmazingRibs.com joins JT and Lee Ann in Afterhours to discuss your Labor Day menu for the end o Summer BBQ bash. Mentioned in this episode: null null
Meathead Goldwyn from AmazingRibs.com joins JT and Lee Ann to discuss your Labor Day menu for the end o Summer BBQ bash. These cover a wide variety of topics from what to grill, smoke or Que, to Balsamic Vinegar, side dishes, tomato raisins and more topics than you might of ever thought about. Don’t miss out on all the fun, please join us for BBQ Nation with Meathead. Mentioned in this episode: null null
Patrick Ford, of Fords Gourmet Foods, joins JT and LeeAnn for Afterhours Mentioned in this episode: null null
Patrick Ford, of Fords Gourmet Foods, joins JT and LeeAnn for a great hour discussing Bone Sucking Sauce and Seasonings. Mentioned in this episode: null null
Mark Anderson and Ryan Fey, authors of "https://www.amazon.com/Best-Grill-Cookbook-Written-Idiots/dp/1645676064 (The Best Grilling Cookbook Ever Written By Two Idiots)", join JT and LeeAnn in Afterhours. Mentioned in this episode: null null
Mark Anderson and Ryan Fey, authors of "https://www.amazon.com/Best-Grill-Cookbook-Written-Idiots/dp/1645676064 (The Best Grilling Cookbook Ever Written By Two Idiots)", join JT and LeeAnn for an insightful and funny look at how they came up with the book. Mentioned in this episode: null null
Michael Symon...Funny, sharp, humble, thoughtful and thorough and he loves to golf. Food Channel star. Star of BBQ USA on Food Channel, joins JT for more fun in Afterhours. Mentioned in this episode: null null
Michael Symon...Funny, sharp, humble, thoughtful and thorough and he loves to golf. Food Channel star. Star of BBQ USA on Food Channel, joins JT for the hour. Mentioned in this episode: null null
Noah Glanville, CEO of Pit Barrel Cookers, hangs out with JT and LeeAnn in Afterhours. Mentioned in this episode: null null
Noah Glanville, CEO of Pit Barrel Cookers, hangs out with JT and LeeAnn. Then, the duo gets an update from Kell Phelps, of BBQ News and NBBQA.
Chuck Schoenfeld and Russell Woodward, president and VP respectively of the High School BBQ Inc., spend more time with JT and LeeAnn in Afterhours.
Today on BBQ Nation we are privileged to have as our guests, Chuck Schoenfeld and /Russell Woodward, president and VP respectively of the High School BBQ Inc.
Matt Abdoo and Shane McBride from Pig Beach BBQ in NYC join JT and LeeAnn in Afterhours
Please join us on BBQ Nation for an hour of fun with Matt Abdoo and Shane McBride from Pig Beach BBQ in NYC. Matt and Shane created a icon of BBQ world in one of the most unlikely places. They share the story of Pig Beach and their new cook book it’s fascinating how it came to be. I hope you laugh as much as we did..
Meathead, from www.AmazingRibs.com, joins JT and Lee Ann for a great discussion on what foods to fix for 4th of July BBQ's.
Stan Hays CEO of OBR is coming to the Portland 6-26-22 and having BBQ Classes along with a feast for first responders and vets at Ilani Casino in Ridgefield WA. I’ll be helping Stan at the event.
Stan Hays CEO of OBR is coming to the Portland 6-26-22 and having BBQ Classes along with a feast for first responders and vets at Ilani Casino in Ridgefield WA. I’ll be helping Stan at the event. Jeffrey Russell from BBQ and More shares his story on starting a home based rub company. It’s working!
Max Good from www.AmazingRibs.com joins JT and Lee Ann for great ideas of what to get Dad for Father's Day.
Will Homer COO of Painted Hills Natural Beef joins Jeff and Lee Ann ( newly inducted into the BBQ Hall of Fame) on BBQ Nation, for Afterhours.
Amy Jungk is the EXVP of Old World Spices and is known as the Queen of spice. Amy shares more time with Lee Ann and JT on BBQ Nation Afterhours
Will Homer COO of Painted Hills Natural Beef joins Jeff and Lee Ann ( newly inducted into the BBQ Hall of Fame) on BBQ Nation. Will discusses the current state of the beef business and what you might expect this summer at the grocery store. The cattle business can be volatile but you’ll have to listen to Wills take on the industry and the consumer side of things.
Amy Jungk is the EXVP of Old World Spices and is known as the Queen of spice. Amy share time with Lee Ann and JT on BBQ Nation to walk us thru what it really takes to get your rubs, blends or sauces on the store shelf. It’s not easy. It’s a process and Amy is one of the best to help you maneuver that mine field. Check out Amy on BBQ Nation.
JT and Lee Ann discuss Memorial Day BBQ foods and techniques with Meathead of AmazingRibs.com in Afterhours
JT and Lee Ann discuss Memorial Day BBQ foods and techniques with Meathead of AmazingRibs.com
Kell Phelps along with his wife Miss Janet own and operate Barbeque News Magazine. Now the Phelps have purchased the NBBQA as of April 3rd. Kell joins Lee Ann and JT in afterhours to share more....
Kell Phelps along with his wife Miss Janet own and operate Barbeque News Magazine. Now the Phelps have purchased the NBBQA as of April 3rd and have many changes to put forth and expand the membership and benefits. Kell joins Lee Ann and JT to discuss their plans for the organization. There are great tings ahead for NBBQA and it’s members.
Steeped in history and tradition Old Arthurs BBQ from Illinois is making it’s mark on the BBQ world. Eudell Watts IV has use of the original recipes for the sauces and formulas for the rubs to bring these award winning products to market. He spends more time with JT and LeeAnn in Afterhours
Steeped in history and tradition Old Arthurs BBQ from Illinois is making it’s mark on the BBQ world. Eudell Watts IV Old Arthurs, great, great ,great grandson, (forgive me Eudell if I left out one great) has use of the original recipes for the sauces and formulas for the rubs to bring these award winning products to market. Old Arthur started life as a slave, after being granted his freedom Arthur created a name that became legend. Here Arthurs story on BBQ nation.
Former Florida Gator and NFL player, Broncos and Cowboy’s Shannon Snell left the gridiron and became a world class pitmaster at Sonny’s BBQ in Maitland Florida. Shannon talks more about his football and BBQ career with LeeAnn and JT in Afterhours.
Former Florida Gator and NFL player, Broncos and Cowboy’s Shannon Snell left the gridiron and became a world class pitmaster at Sonny’s BBQ in Maitland Florida. Shannon talks about his football and BBQ career with LeeAnn and JT on BBQ Nation. Shannon’s journey into the world of BBQ is highlighted by his and giving back to his school and his community. Shannon found it was easier to handle a rack of ribs rather than a 300lbs lineman.
Paula Stachrya, Queen of the grill, joins JT and LeeAnn in Afterhours, for an insightful look into her life, and to chat about her new book, Wings Crush.
Paula Stachrya, Queen of the grill, joins JT and LeeAnn for an insightful look into her life, and to chat about her new book, Wings Crush.
Tim Scheer, Shake ‘n Bake BBQ has been cranking out competition winning que since 2009. In 2012, inspired by a perfect rack of St. Louis spare ribs cooked for a mere 2 hours, Tim designed the Gateway Drum Smoker and took “HOT & FAST” cooking to the next level. He joins JT and LeeAnn for Afterhours!
On BBQ Nation this week, Meathead from Amazing Ribs joins JT to help you decide if it’s Ham or Lamb. Always a question on what to cook for Easter. These two always have a great discussion on what to serve for your holiday dinner.
Tim Scheer, Shake ‘n Bake BBQ has been cranking out competition winning que since 2009. In 2012, inspired by a perfect rack of St. Louis spare ribs cooked for a mere 2 hours, Tim designed the Gateway Drum Smoker and took “HOT & FAST” cooking to the next level. He joins JT and LeeAnn for another great hour of BBQ Nation!
Chris Lilly of Big Bob Gibson’s BBQ joins JT and LeeAnn in this week's edition of BBQ Nation
Ray Sheehan, founder of BBQ Buddha, has done it again. Ray has a new book, Big Green Egg Basics, and it’s great! Ray joins Lee Ann and myself in Afterhours.
Ray Sheehan, founder of BBQ Buddha, has done it again. Ray has a new book, Big Green Egg Basics, and it’s great! Ray joins Lee Ann and myself to converse about why another book, the inspirations, the work and the satisfaction. All those topics and more on BBQ Nation.
Will Homer COO and chief of prognostication at Painted Hills Natural Beef joins Jeff and Lee Ann on BQNation for Afterhours... A deeper dive into how is the upheaval in Europe is affecting the beef business and the prices at the store. The trio discusses how imports of commodities can have huge implications on protein production here in the USA.
Will Homer COO and chief of prognostication at Painted Hills Natural Beef joins Jeff and Lee Ann on BQNation. How is the upheaval in Europe is affecting the beef business and the prices at the store. The trio discusses how imports of commodities can have huge implications on protein production here in the USA. Plus you find out about the Painted Hill’s geography.
David B. Knight, president and founder of Ole Hickory Pits joins JT and Lee Ann for Afterhours. David started this back in the early 70’s and now ships Ole Hickory Pits all over the world. David also happens to be a member of the BBQ Hall of Fame.
David B. Knight, president and founder of Ole Hickory Pits joins JT and Lee Ann to share his story , history and adventures creating one of the best commercial BBQ Pits on the planet. David started this back in the early 70’s and now ships Ole Hickory Pits all over the world. David also happens to be a member of the BBQ Hall of Fame. Great story and a great product. Have a listen right here on BBQ Nation
He’s back, MeatHead from AmazingRibs.com shares his ideas for your Corned Beef and Cabbage with LeeAnn and JT on BBQ Nation Afterhours
He’s back, MeatHead from AmazingRibs.com shares his ideas for your Corned Beef and Cabbage with LeeAnn and JT on BBQ Nation. The discussion also covers a bit of food history from the Emerald Isle and lower Manhattan. Informative, fun, with a few curve balls. BBQ Nation with JT And Lee Ann Whippen on USA Radio Networks.
Daniel Vaughn, Texas Monthly BBQ Editor joins JT and Lee Ann in After Hours. Daniels beat is not only Texas but he gets around the country to sample and review BBQ. Greatest job in the world some say. Daniel also puts together every few years the 50 Best BBQ joints in Texas. Then the fireworks really begin.
Daniel Vaughn, Texas Monthly BBQ Editor joins JT and Lee Ann on BBQ Nation this week to talk, wait for it, BBQ. Daniels beat is not only Texas but he gets around the country to sample and review BBQ. Greatest job in the world some say. Daniel also puts together every few years the 50 Best BBQ joints in Texas. Then the fireworks really begin.
Eric Goranson from Around The House joins Lee Ann and Jeff in Afterhours to share great ideas in construction/safety for your outdoor kitchen. Eric’s Around the House is a syndicated show on Talk Media Network along with the hugely popular podcast.
Rob Ladd co-founder of the brand new Distillery Channel on Roku joins JT and Lee Ann to share his insight on the TV Channel. Rob and his partner Randy Weckerly decided to start a channel that would highlight Craft Brews, small distilleries and all aspects of food and lifestyle. Why not? Maybe you have an idea for a TV program. In part two of this week’s BBQ Nation Eric Goranson from Around The House joins Lee Ann and Jeff to share great ideas in construction/ safety for your outdoor kitchen. Eric’s Around the House is a syndicated show on Talk Media Network along with the hugely popular podcast.
Tuffy Stone has perfected the art of barbecue. 2015's winner of the Jack Daniels Invitational World Championship joins Jeff Tracy for a mouthwatering discussion of cooking and smoking.
Ardie Davis in one of the founders of KCBS and a Hall of Fame member joins JT and LeeAnn in Afterhours. Ardie was there from the beginning and shares his thoughts on how the styles and flavors of competition BBQ have changes over the years.
Ray Lampe BBQ pit master, author and television personality AKA "Dr. BBQ." Joins JT and Lee Ann on BBQ Nation on Afterhours. This is an interesting discussion that knows no bounds. You will not want to miss it
Ardie Davis in one of the founders of KCBS and a Hall of Fame member. Ardie was there from the beginning and shares his thoughts on how the styles and flavors of competition BBQ have changes over the years. Ardie joins JT and Lee Ann for a down home discussion on BBBQ food and fun. A real icon in the world of BBQ.
Ray Lampe BBQ pitmaster, author and television personality AKA "Dr. BBQ." Joins JT and Lee Ann on BBQ Nation to discuss competition BBQ and the changes, that both Ray and Lee Ann have witnessed since the beginning. Spoiler alert, Ray and Lee Ann were both around at the beginning of comp BBQ .Which is amazing as they are both still in their 20’s. A great show, lots of insight and commentary from two icons in the BBQ world.
JT and LeAnn are joined in Afterhours by Harold Stockburger, retail manager at Elders Ace Hardware in the greater Chattanooga Tennessee. Harold is an author and BBQ aficionado. Harold is also a recovering politician from the Tennessee House of Representatives.
Kell Phelps, publisher of Barbeque Magazine and a frequent guest on the Nation joins JT and Lee Ann to bring us up to speed on what’s happening in the world of BBQ and the magazine. Kell talks of trends and changes he is seeing in the BBQ realm. Kell shares his experience regarding his recent trip to The Shed in Mississippi for an SCA cookoff. Harold Stockburger is the retail manager at Elders Ace Hardware in the greater Chattanooga Tennessee. Harold is an author and BBQ aficionado. Harold is also a recovering politician from the Tennessee House of Representatives. Harold joined Lee Ann and myself on BBQ nation to talk BBQ, retail, grills, smokers, charcoal, pellets and everything BBQ. Catch the whole conversation right here on BBQ Nation.
Sunny is the 2021 WFC Steak Category Champion. Sunny and her husband Jeff founded Moodswing BBQ a professional competition team. Jeff and LeAnn do lightning round of questions with Sunny in Afterhours
Sunny is the 2021 WFC Steak Category Champion. Sunny and her husband Jeff founded Moodswing BBQ a professional competition team. Sunny and her crew (husband Jeff and their four daughters) travel around the country competing in KCBS and SCA competitions. Sunny and Moodswing have had terrific success with multiple 1st place finishes and call backs. Sunny talks about her health battles (MS) and how she has, is designing recipes for a healthy lifestyle that is centered around great BBQ recipes. Sunnie’s goal is to help people find their passion in live fire cooking the way she has.
A deeper dive into what Stan Hays, CEO of Operation BBQ Relief, is doing this time of year. Stan and his crew have expanded their operations with an office in Florida and a newly acquired property in Missouri for outdoor experience that will include veterans, special needs folks and kids of all shapes and sizes. Here all the really cool things that Stan and Operation BBQ Relief are doing.
Stan Hays CEO of Operation BBQ Relief joins Lee Ann Whippen and myself on BBQ Nation to give us an update on the disaster relief non-profit. It’s a brand new show with brand new questions. Stan and his crew have expanded their operations with an office in Florida and a newly acquired property in Missouri for outdoor experience that will include veterans, special needs folks and kids of all shapes and sizes. Here all the really cool things that Stan and Operation BBQ Relief are doing. The future looks bright. Fun Fact Operation BBQ Relief has served over 9 million meals.
Robert F Moss joins JT and Lee Ann to talk BBQ and not just what’s on the grill in Afterhours. This Que crew talks styles, trends, business and shares some highlights from Roberts new book coming out in February, The Lost Southern Chefs. They even chat about the future of BBQ..
Returning guest and always a favorite Robert F Moss joins JT and Lee Ann to talk BBQ and not just what’s on the grill. This Que crew talks styles, trends, business and shares some highlights from Roberts new book coming out in February, The Lost Southern Chefs. Robert keeps busy writing, promoting and publishing about all thing BBQ,(his Cue Sheet newsletter) and sometimes he actually gets to eat que too. This is a fun BBQ Nation to start the year off with.
This weekend, enjoy best of - The Pittmans hail from the great state of Texas where our love of BBQ runs deep. Matt grew up cookin’ and learning from his Grandma June in Alabama and has spent his life around food ever since.
Will Homer, COO of Painted Hills Natural Beef in Oregon sits down with JT to talk MEAT!
Meathead from www.AmazingRibs.com joins JT and LeeAnn Whippen in afterhours for more tantalizing recipes
Meathead from www.AmazingRibs.com joins JT and Leann Whippen with some great Christmas Recipes and stories.
Graham Kerr, The Galloping Gourmet, joins JT and Leeann Whippen for some great food talk and other stuff in Afterhours
Graham Kerr, The Galloping Gourmet, joins JT and Leeann Whippen for some great food talk.
Max Good from Amazing Ribs dot com spends more time with JT talking Christmas gifts for the griller in your life in Afterhours
Bob Healy creator of Grill Gun, talks with JT on how he created it, and what it can be used for.
Max Good from Amazing Ribs dot com spends the hour with JT talking gifts for the griller in your life.
Meathead from AmazingRibs.com talks turkey and sides in Afterhours with JT and LeeAnn Whippen.
Meathead from AmazingRibs.com talks turkey and sides on the nation with JT and LeeAnn Whippen.
Thomas Walsh of Underwood Ranches joins JT and LeeAnn Whippen to talk Peppers and other goodies in Afterhours!
Thomas Walsh of Underwood Ranches joins JT and LeeAnn Whippen to talk Peppers! Underwood Ranches is a family owned grower in Ventura County since 1867. For more than 50 years they have grown peppers from bells to jalapenos and are known for being the largest pepper grower in the United States.
Pitmaster Malcom Reed, of "How to BBQ Right.com" and owner of Killer Hogs, joins JT for hour 2
Ed Reilly has been involved in barbecue for over 30 years, selling Weber, CharBroil and Sunbeams (back in the day) and represent B&B Charcoal . Ed holds the Guinness Book of World Record for the largest BBQ grill collection (850 grills). Ed also is a certified KCBS, SCA, IBCA and MIM judge. Ed and JT discuss some of the origins of BBQ and how Georgia has a big influence on BBQ development as we know it today. As Ed likes to say food travel is all about the authenticity and local flavors.
Jim Hass Northwest Sales Manager for Blaze Grills talks with JT @cowcook57 on BBQ Nation Afterhours.
Jim Hass Northwest Sales Manager for Blaze Grills @BlazeGrills talks with JT @cowcook57 on BBQ Nation @BQnation about one of the premium gas grill brands in the country. Jim also explains how you go from a rock and roll lifestyle and studio session musician in LA to a BBQ aficionado and living to Louisiana. Great story. #BQNation #GrillForLife #JimHaas #JT #BlazeGrills #Gasgrills
Brad Leighninger, Getting Basted 2021 Jack Grand Champ, spends more time with JT in Afterhours.
Brad Leighninger, Getting Basted 2021 Jack Grand Champ, spends most of the hour with JT. Also, Kell Phelps, Managing Editor of National BBQ News gives an update on this months edition.
Lee Ann Whippen , BBQ Champion, Judge and TV celebrity on BBQ Brawl, Chopped, BBQ Pitmasters and Thrown Down with Bobby Flay, joins JT in Afterhours
Lee Ann Whippen , BBQ Champion, Judge and TV celebrity on BBQ Brawl, Chopped, BBQ Pitmasters and Thrown Down with Bobby Flay, joins JT for the hour.
Russ Faulk, resident grillmaster, BBQ cookbook author and chief designer of the finest grills in the world at Kalamazoo Outdoor Gourmet, joins JT for Afterhours.
Russ Faulk, resident grillmaster, BBQ cookbook author and chief designer of the finest grills in the world at Kalamazoo Outdoor Gourmet, joins JT for the hour. What makes his grill better than others?
Will Homer, COO of Painted Hills Natural Beef in Oregon sits down with JT for Afterhours
Will Homer, COO of Painted Hills Natural Beef in Oregon sits down with JT for the hour..
Andy Black from Grillworks Supply in Portland continues discussing outdoor grills and more...in Afterhours with JT
Andy Black from Grillworks Supply in Portland joins JT for hour, discussing outdoor grills and more...
Emily Darchuk of Wheyward Spirit, and Jed Lirette, from The Jack, join JT for another BBQ Nation
Brad Barrett, Grill Grates President and CEO, talks about his product with JT in Afterhours
Kell Phelps, publisher of Barbecue News Magazine has the latest updates in the magazine for JT. Also, Brad Barrett, Grill Grates President and CEO, talks about his product.
Jody Flanagan, PR Director for Req Teq, and known world wide as BBQ DAD, jumps in the BBQ conversation with JT on BBQ Nation. The boys talk about BBQ lifestyle, Rec Teq Grills (pellet smokers) life in Evans Georgia, The Masters, (go figure) and just having a good time. Jody competes in the BBQ circuit, does his share of winning, and has a great time doing it. Please join in the fun on BBQ Nation with JT and this weeks special guest Jody Flanagan. Happy Father’s Day to you all!
Adrian Miller talks about his new book # Black Smoke. Adrian gives you the why’s, who’s where’s about Black Smoke while talking with JT on BBQ Nation
Meathead of AmazingRibs.com joins JT for an hour of food good for the family on Labor Day!
John Hollner, the Hot Sauce Sensei, in Atlanta, Georgia, chats with JT about his cooking methods.
In the second hour of BBQ Nation KCBS founding member and world acclaimed chef, Paul Kirk joins JT to talk about changes in the world of BBQ and his take on cooking briskets, competitions, catering and technique. We throw in some world events and some philosophy and you have a great interview with Paul Kirk, Hall of Fame member, author, caterer, and vast hold of knowledge.
Brad Leighninger, The current World Champion (2020) in the KCBS Master Series. Brad is also a owner of several restaurants with his partners, teaches BBQ classes. Most importantly Brad is a husband and father. Listen to his story on BBQ Nation and how he dealt with competing in the year of Covid-19.
This week on BBQ Nation, Meathead joins JT with summer foods and veggies, and questions from listeners
This week on BBQ Nation afterhours, Meathead joins JT with summer foods and veggies, and questions from listeners
Adam McKenzie, New tome, Weeknight smoking on your Traeger and other pellet grills, joins JT in Afterhours of BBQ Nation. Adam is also the founder of “This Jew can Que”
Adam McKenzie, New tome, Weeknight smoking on your Traeger and other pellet grills, joins JT in hour 1 of BBQ Nation. Adam is also the founder of “This Jew can Que”
Chris Sussman founder of The BBQ Buddha Grilling by feel and author of The Four Fundamentals of Smoking joins JT in Afterhours on BBQ Nation.
Robert Moss, author and BBQ aficionado shares some BBQ history and travel experiences with JT on BBQ Nation. Robert hails from South Carolina and is a contributing BBQ Editor for Southern Living Magazine. Robert has written six books, five about food and drink and one about Raymond Chandler. Always a pleasure to talk with and Robert is always full of great information.
Chris Sussman founder of The BBQ Buddha Grilling by feel and author of The Four Fundamentals of Smoking joins JT on BBQ Nation. Chris works with all kinds of live fire environments, from charcoal and gas grills to commercial grade smokers, and everything in-between. His focus is to teach you, through his recipes and yours, how to use your 5 senses to produce great results on your grill or smoker. Move past things like time and temperature and learn to use the environment around you to produce amazing BBQ every time.
Bill Gillespie of Smokin Hoggz BBQ Pitmaster, and author of Hot and Fast BBQ on your Weber Smokey Mt. Cooker, joins JT for Afterhours of BBQ Nation.
Brie Blackford is taking her families visions to the next level. Brie is the co-founder of Elda’s Kitchen, producer of small batch artisan sauces, based on her family recipes. Brie has decades of experience in the meat industry, along with learning about food, cooking, and fun, all in Elda’s family kitchen. Join JT as we learn the story behind Elda’s kitchen and how generational family recipes all combined with a large dose of love and tradition make up the products from Elda’s Kitchen.
BrieBlackford, #Elda’sKitchen #4thofJuly #BBQsauces #BBQNation
Bill Gillespie of Smokin Hoggz BBQ Pitmaster, and author of Hot and Fast BBQ on your Weber Smokey Mt. Cooker, joins JT for a great hour of BBQ Nation.
Meathead Goldwyn, from https://l.facebook.com/l.php?u=http%3A%2F%2FAmazingRibs.com%2F%3Ffbclid%3DIwAR3R64gWDbXtx8PDip5QN7jmuu9l24SZMAqb4natnDMmr6xR7CKihhLtB2s&h=AT1zLqswYF-KmZIp9diIIPVunI_0POvrxVTFBdXi4akG3IMx2xsDA8SjHNEnQK7EaSnnyOhIAJ0UOQb2WKuhBnehwK87GGq1BYGj_B9bC5vp7y_hLGQcXjxWED7Pyz6ySg2vig6lNS58g1gKng&__tn__=-UK-R&c[0]=AT3twy2Vn3EM55IL9zyDiOqX2mvy5tN_Z9UWrg2rA7bBuf4_5MbhFh8108UQbnLAuAIWLzVODIr7_0mxFkud5Tyhj1WHno2SsEmZVcPU5ufnnr078pHm8BepCVMMP5iB5XuAGNuuBUGKhytSqmGbV6_ma2i9aad9zNvSpmuJlw1lg4gV0jO3XuQVJoZ6B4cYoYRIWTnk (AmazingRibs.com) is here to help with your 4th of July BBQ feast. Meathead and JT dive deeper into it in Afterhours. https://www.facebook.com/hashtag/4thofjuly?__eep__=6&__cft__[0]=AZWX678ZkpOlpRooMt8tvT4niFFHGN4MiUsZShjpfVKeIhRCyllsEilC1kI7CNrgE1yy0cWfxjTG9K8K9sKA0Jv3cNk44vY06eL_taEQXIcPH0kbUdZv5WTO_ImbqvzLyYex4nGNiOPjMTuNJ2-_m7qOTNMfG3LS0uMif6nrhI4UCZNnqW3YPVeDb_ZqFqM8aZQ&__tn__=NK-R (#4thofJuly) https://www.facebook.com/hashtag/meathead?__eep__=6&__cft__[0]=AZWX678ZkpOlpRooMt8tvT4niFFHGN4MiUsZShjpfVKeIhRCyllsEilC1kI7CNrgE1yy0cWfxjTG9K8K9sKA0Jv3cNk44vY06eL_taEQXIcPH0kbUdZv5WTO_ImbqvzLyYex4nGNiOPjMTuNJ2-_m7qOTNMfG3LS0uMif6nrhI4UCZNnqW3YPVeDb_ZqFqM8aZQ&__tn__=NK-R (#Meathead) https://www.facebook.com/hashtag/bbq?__eep__=6&__cft__[0]=AZWX678ZkpOlpRooMt8tvT4niFFHGN4MiUsZShjpfVKeIhRCyllsEilC1kI7CNrgE1yy0cWfxjTG9K8K9sKA0Jv3cNk44vY06eL_taEQXIcPH0kbUdZv5WTO_ImbqvzLyYex4nGNiOPjMTuNJ2-_m7qOTNMfG3LS0uMif6nrhI4UCZNnqW3YPVeDb_ZqFqM8aZQ&__tn__=NK-R (#BBQ) https://www.facebook.com/hashtag/grilling?__eep__=6&__cft__[0]=AZWX678ZkpOlpRooMt8tvT4niFFHGN4MiUsZShjpfVKeIhRCyllsEilC1kI7CNrgE1yy0cWfxjTG9K8K9sKA0Jv3cNk44vY06eL_taEQXIcPH0kbUdZv5WTO_ImbqvzLyYex4nGNiOPjMTuNJ2-_m7qOTNMfG3LS0uMif6nrhI4UCZNnqW3YPVeDb_ZqFqM8aZQ&__tn__=NK-R (#Grilling) https://www.facebook.com/hashtag/beefribs?__eep__=6&__cft__[0]=AZWX678ZkpOlpRooMt8tvT4niFFHGN4MiUsZShjpfVKeIhRCyllsEilC1kI7CNrgE1yy0cWfxjTG9K8K9sKA0Jv3cNk44vY06eL_taEQXIcPH0kbUdZv5WTO_ImbqvzLyYex4nGNiOPjMTuNJ2-_m7qOTNMfG3LS0uMif6nrhI4UCZNnqW3YPVeDb_ZqFqM8aZQ&__tn__=NK-R (#Beefribs) https://www.facebook.com/hashtag/barbecue?__eep__=6&__cft__[0]=AZWX678ZkpOlpRooMt8tvT4niFFHGN4MiUsZShjpfVKeIhRCyllsEilC1kI7CNrgE1yy0cWfxjTG9K8K9sKA0Jv3cNk44vY06eL_taEQXIcPH0kbUdZv5WTO_ImbqvzLyYex4nGNiOPjMTuNJ2-_m7qOTNMfG3LS0uMif6nrhI4UCZNnqW3YPVeDb_ZqFqM8aZQ&__tn__=NK-R (#Barbecue) https://www.facebook.com/hashtag/food?__eep__=6&__cft__[0]=AZWX678ZkpOlpRooMt8tvT4niFFHGN4MiUsZShjpfVKeIhRCyllsEilC1kI7CNrgE1yy0cWfxjTG9K8K9sKA0Jv3cNk44vY06eL_taEQXIcPH0kbUdZv5WTO_ImbqvzLyYex4nGNiOPjMTuNJ2-_m7qOTNMfG3LS0uMif6nrhI4UCZNnqW3YPVeDb_ZqFqM8aZQ&__tn__=NK-R (#Food) https://www.facebook.com/hashtag/grill?__eep__=6&__cft__[0]=AZWX678ZkpOlpRooMt8tvT4niFFHGN4MiUsZShjpfVKeIhRCyllsEilC1kI7CNrgE1yy0cWfxjTG9K8K9sKA0Jv3cNk44vY06eL_taEQXIcPH0kbUdZv5WTO_ImbqvzLyYex4nGNiOPjMTuNJ2-_m7qOTNMfG3LS0uMif6nrhI4UCZNnqW3YPVeDb_ZqFqM8aZQ&__tn__=NK-R (#Grill) https://www.facebook.com/hashtag/foodporn?__eep__=6&__cft__[0]=AZWX678ZkpOlpRooMt8tvT4niFFHGN4MiUsZShjpfVKeIhRCyllsEilC1kI7CNrgE1yy0cWfxjTG9K8K9sKA0Jv3cNk44vY06eL_taEQXIcPH0kbUdZv5WTO_ImbqvzLyYex4nGNiOPjMTuNJ2-_m7qOTNMfG3LS0uMif6nrhI4UCZNnqW3YPVeDb_ZqFqM8aZQ&__tn__=NK-R (#foodporn) https://www.facebook.com/hashtag/foodies?__eep__=6&__cft__[0]=AZWX678ZkpOlpRooMt8tvT4niFFHGN4MiUsZShjpfVKeIhRCyllsEilC1kI7CNrgE1yy0cWfxjTG9K8K9sKA0Jv3cNk44vY06eL_taEQXIcPH0kbUdZv5WTO_ImbqvzLyYex4nGNiOPjMTuNJ2-_m7qOTNMfG3LS0uMif6nrhI4UCZNnqW3YPVeDb_ZqFqM8aZQ&__tn__=NK-R (#foodies) https://www.facebook.com/hashtag/jt?__eep__=6&__cft__[0]=AZWX678ZkpOlpRooMt8tvT4niFFHGN4MiUsZShjpfVKeIhRCyllsEilC1kI7CNrgE1yy0cWfxjTG9K8K9sKA0Jv3cNk44vY06eL_taEQXIcPH0kbUdZv5WTO_ImbqvzLyYex4nGNiOPjMTuNJ2-_m7qOTNMfG3LS0uMif6nrhI4UCZNnqW3YPVeDb_ZqFqM8aZQ&__tn__=*NK-R (#JT)...
Lee Ann Whippen , BBQ Champion, Judge and TV celebrity on BBQ Brawl, Chopped, BBQ Pitmasters and Thrown Down with Bobby Flay shares her 4th of July thoughts for what should be on your grill and how to prepare and cook it, in Afterhours!
4thofJuly #LeeAnnWhippen #BBQ #Grilling #Beefribs #Barbecue #Food #Grill #foodporn #foodies #JT #BBQNation #Beef #Chicken #Fish #Porkribs #Pork
Lee Ann Whippen , BBQ Champion, Judge and TV celebrity on BBQ Brawl, Chopped, BBQ Pitmasters and Thrown Down with Bobby Flay shares her 4th of July thoughts for what should be on your grill and how to prepare and cook it! Lee Ann also answers questions from listeners on BBQ techniques, stile and what she uses in her own back yard. Funny, charming and quick with her answers Lee Ann gives the listener an hour of great information and fun.
4thofJuly #LeeAnnWhippen #BBQ #Grilling #Beefribs #Barbecue #Food #Grill #foodporn #foodies #JT #BBQNation #Beef #Chicken #Fish #Porkribs #Pork
Meathead Goldwyn, from AmazingRibs.com is here to help with your 4th of July BBQ feast. Meathead and JT talk about beef ribs and the difference between them and pork ribs. Meathead also answers listener questions on charcoal, vs, pellets vs, gas grills and how to use each one to get the best BBQ for you, your family and friends. There’s no holding back on this one. If you need a bit of BBQ insight for your 4th of July meal plans we just may have the answers your looking for on BBQ Nation.
4thofJuly #Meathead #BBQ #Grilling #Beefribs #Barbecue #Food #Grill #foodporn #foodies #JT #BBQNation #Beef #Chicken #Fish #Porkribs #Pork
Jody Flanagan, PR Director for Req Teq, and known world wide as BBQ DAD, jumps in the BBQ conversation with JT on BBQ Nation. The boys talk about BBQ lifestyle, Rec Teq Grills (pellet smokers) life in Evans Georgia, The Masters, (go figure) and just having a good time. Jody competes in the BBQ circuit, does his share of winning, and has a great time doing it. Please join in the fun on BBQ Nation with JT and this weeks special guest Jody Flanagan. Happy Father’s Day to you all!
Jody Flanagan, PR Director for Req Teq, and known world wide as BBQ DAD, jumps in the BBQ conversation with JT on BBQ Nation. The boys talk about BBQ lifestyle, Rec Teq Grills (pellet smokers) life in Evans Georgia, The Masters, (go figure) and just having a good time. Jody competes in the BBQ circuit, does his share of winning, and has a great time doing it. Please join in the fun on BBQ Nation with JT and this weeks special guest Jody Flanagan. Happy Father’s Day to you all!
Max Good from Amazing Ribs joins JT in Afterhours to talk about potential Father’s day gifts for your Master of the Grill
Will Homer, COO of Painted Hills Natural Beef, joins JT in Afterhours to talk more about the rumors about beef shortages, ag economics, the cattle business and his favorite cuts of beef
Will Homer, COO of Painted Hills Natural Beef tackles the rumors about beef shortages, ag economics, the cattle business and his favorite cuts of beef. (Bet you can’t guess) Will and JT cover these an more on this weeks hour one of BBQ Nation. It’s a real tasty hour. #PHNB #Father’s Day #BBQ # BBQ Nation #Will Homer #The Cowboy Cook
Kell Phelps from National Barbecue News shares a glimpse of this months addition, along with an update on the National Barbecue News Ace Hardware tour. Max Good from Amazing Ribs joins JT later in the hour of BBQ Nation to talk about potential Father’s day gifts for your Master of the Grill. Regardless if you like pellets, charcoal, gas or stick burners, Max has some information that may just come in useful. The guys also into the realm of sauces and utensils among other items for Dad. All of this and more this week on BBQ Nation. #FathersDay #BBQNation #AmazingRibs #BBQReviews
Fathers Day always presents a quandary, “What to get Dad”? Andy Black and Drea Wooden from Grillworks Supply in Portland, are on the front lines, helping family make those hard choices. Simple things like spices, rubs, and storage tubs to bigger items like, knives, thermometers (digital of course) , aprons, cook books and brand new grills. You can hear them on BBQ Nation.
Meathead from Amazing Ribs.com joins JT in Afterhours to share BBQ cooking tips, stories and fun facts on BBQ Nation.
Meathead from Amazing Ribs.com joins JT to share BBQ cooking tips, stories and fun facts for your Memorial Day BBQ on BBQ Nation. What’s the best way to grill your burgers, dogs, steaks and chicken for the holiday bash, find out on BBQ Nation. Remember our moto, Turn it don’t burn it. That in itself is a great tip.
Adrian Miller talks about his new book # Black Smoke, Adrian gives you the why’s, who’s and where’s about Black Smoke while talking with JT on BBQ Nation Afterhours
Adrian Miller talks about his new book # Black Smoke. Adrian gives you the why’s, who’s where’s about Black Smoke while talking with JT on BBQ Nation
Steven Raichlen @sraichlen has done it again. His new book How to Grill Vegetables is sure to be a hit. (Relax folks there are some proteins included also like BACON and Prosciutto among others). Great recipes and lots of pointers. Steven and I @cowcook57 cover a lot of ground in the hour on @BQNation along with lots of grilling tips. FYI this book brings his total tomes to 32+. This is literally hot off the press and straight to your grill!
Bill Wheeler got a later start in the world of competitive BBQ. But Bill catches on quick. From burning a few briskets (among other proteins) Bill polished his skill with the help of his friend and mentor Myron Mixon. Bill is now a permanent part of Myron’s BBQ posse. You can find Bill and his wife either on the BBQ trail or at Myron’s compound, where good things happen. Bill shares his BBQ experience with JT on BBQ Nation.
Steven Raichlen @sraichlen has done it again. His new book How to Grill Vegetables is sure to be a hit. (Relax folks there are some proteins included also like BACON and Prosciutto among others). Great recipes and lots of pointers. Steven and I @cowcook57 cover a lot of ground in the hour on @BQNation along with lots of grilling tips. FYI this book brings his total tomes to 32+. This is literally hot off the press and straight to your grill!
Dennis Bowman, KCBS World Champ, World Champ Backyard Chicken, and owner of Bowman's Butt and BBQ spends time with JT in hour 2
Carolyn Wells, the Executive director of KCBS, and the god mother of BBQ joins JT in Afterhours
Carolyn Wells, the Executive director of KCBS, and the god mother of BBQ joins JT in hour 1.
15 year old Rylee Wright joins JT for the hour, talking cooking and her favorite recipes.
Brigit Binns, owner of Refugio Paso Robles, and Author or co-author of 29 cook books, joins JT
Lynnae Oxley Loupe is the owner, Head Pitmaster, and Barbecue queen behind Sugar's Barbecue located in Portland, Oregon, joins JT in Afterhours.
Lynnae Oxley Loupe is the owner, Head Pitmaster, and Barbecue queen behind Sugar's Barbecue located in Portland, Oregon.
Ed Reilly has been involved in barbecue for over 30 years, selling Weber, CharBroil and Sunbeams (back in the day) and represent B&B Charcoal . Ed holds the Guinness Book of World Record for the largest BBQ grill collection (850 grills). Ed also is a certified KCBS, SCA, IBCA and MIM judge. Ed and JT discuss some of the origins of BBQ and how Georgia has a big influence on BBQ development as we know it today. As Ed likes to say food travel is all about the authenticity and local flavors.
JT is joined by Simon Majumdar, a British-born food and travel author, and food television personality. He has appeared on many Food Network shows and is based in Los Angeles and London. He also judges tables on shows such as Iron Chef.
Eric G., host of Around the House radio program, joins JT in Afterhours... you never know what might come up...
Pitmaster Malcom Reed, of "How to BBQ Right.com" and owner of Killer Hogs, joins JT for hour 2
On BBQ Nation Afterhours @BQnation this week Meathead @Meathead from Amazing Ribs joins JT @cowcook57 to help you decide if it’s Ham or Lamb on @BQNation. Always a question on what to cook for Easter. These two always have a great discussion on what to serve for your holiday dinner.
On BBQ Nation @BQNation this week Meathead @Meathead from Amazing Ribs joins JT @cowcook57 to help you decide if it’s Ham or Lamb on @BQNation. Always a question on what to cook for Easter. These two always have a great discussion on what to serve for your holiday dinner.
This week on BBQ Nation Bill Gillespie World Champion Pitmaster from Smokin’ Hoggz joins JT to talk BBQ, books, competition and how a guy from Massachusetts ends up leading a team to a win at the Jack and The Royal.
Will Homer, COO of Painted Hills Natural Beef, joins JT for an update on the beef industry, minimum wage, and more....
Robert Moss, Author of "Barbecue History of the American institution" chats with JT in hour 2 this week
Brad Leighninger, The current World Champion (2020) in the KCBS Master Series. Brad is also a owner of several restaurants with his partners, teaches BBQ classes. Most importantly Brad is a husband and father. Listen to his story on BBQ Nation and how he dealt with competing in the year of Covid-19.
John "Spinaker" Bowlsby, is the Comments Moderator for Amazing Ribs Dot Com. Spinaker grew up in the BBQ starved state of Minnesota. People here are more likely to be eating hot dish or lutefisk than brisket and ribs. But he has always been drawn to outdoor cooking.
Brad Leighninger, The current World Champion (2020) in the KCBS Master Series. Brad is also a owner of several restaurants with his partners, teaches BBQ classes. Most importantly Brad is a husband and father. Listen to his story on BBQ Nation and how he dealt with competing in the year of Covid-19.
Mark Graham of Grilla Grills joins JT in hour 2. After serving 11 years in the Air Force, I came home to and began working as an engineer for a family-owned manufacturing company that specializes in automotive stamping. A team and I started developing a wood pellet furnace.
Dennis Bowman, KCBS World Champ, World Champ Backyard Chicken, and owner of Bowman's Butt and BBQ spends time in Afterhours with JT
Kell Phelps from National BBQ News, and Alan Dickson, from Pig Out Roasters, joins JT in hour 1. In 2007 Alan emigrated from Scotland to Ontario, Canada with the goal of designing a roasting system that could not only roast whole pigs in an efficient manner, but equally important that it was visually appealing, to create a WOW at every event.
Dennis Bowman, KCBS World Champ, World Champ Backyard Chicken, and owner of Bowman's Butt and BBQ spends the hour with JT
David “Old Fat Guy” Farrell is a food blogger, host of a television cooking show, and an acknowledged expert on smoking meat. He had culinary training when he was young but left the industry. However, he never lost his love of food. When he retired, he started his food blog, stars in a community TV cooking show and published the Old Fat Guy’s Guide to Smoking Meat for Beginners. His second book for Pitmasters is in the works.
Angela Iversen, Special Events Coordinator at Angela Iversen Event Management and Self-Employed at Iversen Property Management Consulting joins JT for a special Iced in, No power episode
In the second hour of BBQ Nation KCBS founding member and world acclaimed chef, Paul Kirk joins JT to talk about changes in the world of BBQ and his take on cooking briskets, competitions, catering and technique. We throw in some world events and some philosophy and you have a great interview with Paul Kirk, Hall of Fame member, author, caterer, and vast hold of knowledge.
This week on BBQ Nation, Russel Allen, the KCBS World Champion in the Backyard Team of the Year with his Red Bones BBQ Team in the Chicken Division. Russell joins JT to talk BBQ Competitions, Chicken cooking, and competing during the pandemic. Always around backyard BBQ, Russell got some inspiration from a friend, jumped in the deep end, and it did not take long for him to get his skills down. Russell is honest about the mistakes he made in the beginning and how he always strives to get better.
Todd Smith of Smokin Butt Heads, and World Invitational Champion KCBS 2020, joins JT for Afterhours.
The Pittmans hail from the great state of Texas where our love of BBQ runs deep. Matt grew up cookin’ and learning from his Grandma June in Alabama and has spent his life around food ever since.
Todd Smith of Smokin Butt Heads, and World Invitational Champion KCBS 2020, joins JT for a great hour of BBQ Talk.
Vic Clevenger, The Cookin' Comedian, joins JT for another great hour of cooking and comedy
This week on BBQ Nation, Daniel Vaughn, the only man in the country who has the title BBQ Editor for a nation magazine. Daniel joins JT for Afterhours discussing his job, his travels, his love of interesting people in the world of BBQ. Plus, he shares some of his favorite haunts in the Lone Star State
Vic Clevenger, The Cookin' Comedian, joins JT for another great hour of cooking and comedy
Steven Raichlen, Author of "The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat" joins JT in hour 2
This week on BBQ Nation, Daniel Vaughn, the only man in the country who has the title BBQ Editor for a nation magazine. Daniel joins JT for a great show discussing his job, his travels, his love of interesting people in the world of BBQ. Plus, he shares some of his favorite haunts in the Lone Star State
In hour 2 this week, JT chats with Angela Iversen, Special Events Coordinator at Angela Iversen Event Management and Self-Employed at Iversen Property Management Consulting.
Ed Reilly has been involved in barbecue for over 30 years, selling Weber, CharBroil and Sunbeams (back in the day) and represent B&B Charcoal . Ed holds the Guinness Book of World Record for the largest BBQ grill collection (850 grills). Ed also is a certified KCBS, SCA, IBCA and MIM judge. Ed and JT discuss some of the origins of BBQ and how Georgia has a big influence on BBQ development as we know it today. As Ed likes to say food travel is all about the authenticity and local flavors.
Meathead, from AmazingRibs.com, joins JT for another great Christmas show. Food, gifts and tricks...
Andy Black, Project Manger of Design Build for Grillworks Supply Co. in Beaverton, Oregon, and Chris Snawder join JT for the hour
Max Good from Amazing Ribs dot com spends more time with JT talking Christmas gifts for the griller in your life in Afterhours
Lynnae Oxley is the owner, Head Pitmaster, and Barbecue queen behind Sugar's Barbecue located in Portland, Oregon.
Will Homer, COO of Painted Hills Natural Beef, joins JT for most of the hour. Also, Kell Phelps, publisher of The Barbecue News Magazine, has some gift ideas for Christmas.
Bob Healy creator of Grill Gun, talks with JT on how he created it, and what it can be used for.
Max Good from Amazing Ribs dot com spends the hour with JT talking Christmas gifts for the griller in your life.
JT talks with Spencer Defty of Knotty Wood BBQ in California. Spencer stepped up and built his own BBQ pellet manufacturing plant. Knotty Wood is the world’s only producer of almond pellets.
Carolyn Wells, the Executive director of KCBS, and the god mother of BBQ joins JT in Afterhours.
Pitmaster Malcom Reed, of "How to BBQ Right.com" and owner of Killer Hogs, joins JT for the hour
Kell Phelps from National BBQ News, and Alan Dickson, from Pig Out Roasters, joins JT in hour 1. In 2007 Alan emigrated from Scotland to Ontario, Canada with the goal of designing a roasting system that could not only roast whole pigs in an efficient manner, but equally important that it was visually appealing, to create a WOW at every event.
This week on BBQ Nation Bill Gillespie World Champion Pitmaster from Smokin’ Hoggz joins JT to talk BBQ, books, competition and how a guy from Massachusetts ends up leading a team to a win at the Jack and The Royal.
Robert Moss, Author of "Barbecue History of the American institution" chats with JT in Afterhours
Brigit Binns, owner of Refugio Paso Robles, and Author or co-author of 29 cook books, joins JT in Afterhours
Max Good from Amazing Ribs dot com continues chatting with JT about some new and old grills, and what is good or bad.
Brigit Binns, owner of Refugio Paso Robles, and Author or co-author of 29 cook books, joins JT for the hour.
John "Spinaker" Bowlsby, the Comments Moderator for Amazing Ribs Dot Com, joins JT in Afterhours
John "Spinaker" Bowlsby, is the Comments Moderator for Amazing Ribs Dot Com. Spinaker grew up in the BBQ starved state of Minnesota. People here are more likely to be eating hot dish or lutefisk than brisket and ribs. But he has always been drawn to outdoor cooking.
Angela Iversen, Special Events Coordinator at Angela Iversen Event Management and Self-Employed at Iversen Property Management Consulting, spends some time with JT in Afterhours.
Angela Iversen, Special Events Coordinator at Angela Iversen Event Management and Self-Employed at Iversen Property Management Consulting
David “Old Fat Guy” Farrell is a food blogger, host of a television cooking show, and an acknowledged expert on smoking meat. He had culinary training when he was young but left the industry. However, he never lost his love of food. When he retired, he started his food blog, stars in a community TV cooking show and published the Old Fat Guy’s Guide to Smoking Meat for Beginners. His second book for Pitmasters is in the works.
WE welcome back to the Nation, Jamie Purviance, award winning chef, BBQ aficionado, and a fun guy. Jamie and his team have revisited all the recipes developed by Weber, some by Jamie himself, and now have published the Weber’s Greatest Hits.
Steven Raichlen, Author of "The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat" joins JT
Lee Ann Whippen – Deviled Pig Restaurant As the founder of Wood Chick’s BBQ in Virginia, Lee Ann Whippen was thrust into the national spotlight as a competitor on the show BBQ Pitmasters. She was first runner up in barbecue at the World Food Championships in Las Vegas and bested chef Bobby Flay with her pork shoulder on the Food Network show Throwdown with Bobby Flay. She was a partner in several Chicago-area restaurants, including Chicago Q. Whippen recently opened the barbecue restaurant Deviled Pig in Tampa, Florida with Jennifer Daskevich.
Paul Kirk joins JT on BBQ Nation for Afterhours. Paul is truly one of the great ones and a true American original.
They don’t call him the Baron of BBQ for nothing! Hall of Famer, Author, Chef, BBQ Champion ( the list goes on) Paul Kirk joins JT on BBQ Nation. Paul talks history ( of KCBS) competition, rubs, wrapping and what he has learned over his storied career. Paul is truly one of the great ones and a true American original.
Bill Wheeler got a later start in the world of competitive BBQ. But Bill catches on quick. From burning a few briskets (among other proteins) Bill polished his skill with the help of his friend and mentor Myron Mixon. Bill is now a permanent part of Myron’s BBQ posse. You can find Bill and his wife either on the BBQ trail or at Myron’s compound, where good things happen. Bill shares his BBQ experience with JT on BBQ Nation.
Bob Healy creator of Grill Gun, talks with JT on how he created it, and what it can be used for.
JT talks with Spencer Defty of Knotty Wood BBQ in California in Afterhours. Spencer stepped up and built his own BBQ pellet manufacturing plant. Knotty Wood is the world’s only producer of almond pellets.
In the show’s second hour, JT is joined by former Army Ranger Tom Gearheart, a pit boss and restaurant owner. Tom and his crew have won BBQ championships across the country.
JT talks with Spencer Defty of Knotty Wood BBQ in California. Spencer stepped up and built his own BBQ pellet manufacturing plant. Knotty Wood is the world’s only producer of almond pellets.
Mark Graham of Grilla Grills joins JT. After serving 11 years in the Air Force, I came home to and began working as an engineer for a family-owned manufacturing company that specializes in automotive stamping. A team and I started developing a wood pellet furnace. When it hit the market, we traveled the country going to different shows selling our product. At these shows we would see wood pellet grills and thought that there might be an opportunity to expand our business and provide customers more value than what was being offered at the time. We started building pellet grill concepts, and eventually came out with the Grilla Grill. And here we are today!
Carolyn Wells, the Executive director of KCBS, and the god mother of BBQ, spends some time in Afterhours with JT
Normally today's guest is on the grilling at the green golf show, but being he is a truly worldly man of BBQ, our friend Charlie Rymer is going to join us on the nation. Maybe later in the show Charlie will share his secrets on the low country boil
An update with Carolyn Wells, the Executive director of KCBS, and the god mother of BBQ.
Well he has done it again...another huge win for Tuffy Stone and his Cool Smoke Team. This time it was Memphis in May.
Kell Phelps of National BBQ News Magazine, joins JT for the first segment. Mike Ciampo, LT. FDNY, talks BBQ Safety when grilling.
The Pittmans hail from the great state of Texas where our love of BBQ runs deep. Matt grew up cookin’ and learning from his Grandma June in Alabama and has spent his life around food ever since.
Lee Ann Whippen – Deviled Pig Restaurant, spends some time in Afterhours with JT As the founder of Wood Chick’s BBQ in Virginia, Lee Ann Whippen was thrust into the national spotlight as a competitor on the show BBQ Pitmasters.
Lee Ann Whippen – Deviled Pig Restaurant As the founder of Wood Chick’s BBQ in Virginia, Lee Ann Whippen was thrust into the national spotlight as a competitor on the show BBQ Pitmasters. She was first runner up in barbecue at the World Food Championships in Las Vegas and bested chef Bobby Flay with her pork shoulder on the Food Network show Throwdown with Bobby Flay. She was a partner in several Chicago-area restaurants, including Chicago Q. Whippen recently opened the barbecue restaurant Deviled Pig in Tampa, Florida with Jennifer Daskevich.
Lynnae Oxley is the owner, Head Pitmaster, and Barbecue queen behind Sugar's Barbecue located in Portland, Oregon.
Amy Mills was raised up on smoke, sauce, and Magic Dust®. Heiress to the 17th Street Barbecue empire, she’s the industry's go-to girl for all things barbecue. Recipient of the coveted Barbecue Heroine prize, she leads 17th Street alongside her dad, Mike Mills. She also runs OnCue Consulting, the only barbecue business consultancy in the world, offering seminars and training in the culinary techniques behind great barbecue. She’s a featured judge on various barbecue shows such as Best in Smoke, Kingsford Invitational, and Smoked, as well as co-star of the Mills family’s own digital series, Peace, Love, and Barbecue, which debuted on YouTube in 2016. Peace, Love, and Barbecue, co-authored with her dad, is considered a classic in the genre, was nominated for a James Beard Foundation award, and awarded the National Barbecue Association Award of Excellence. Their next book, Praise the Lard, will be published in May 2017.
Ardie Davis, is a well-known judge on the barbecue circuit and the founder of Greasehouse University. Davis is also the founder of the American Royal International BBQ Sauce, Rub, and amp; Baste Contest Davis founded the Diddy-Wa-Diddy National Barbecue Sauce Contest in his backyard in 1984..
Jason is a native of Thibodeaux, Louisiana who has made his name as “The Cajun Ninja” by cooking on the social media platforms Facebook and YouTube. His first cooking video went viral in 2016 and it currently has over 30 million views. Jason believes in sharing his passion for cooking through entertainment, empathy, and kindness towards others. He is the president of Cajun Ninja Products and also has a 3rd Degree Blackbelt in TaeKwonDo. He is currently married to his amazing wife, Misty and together they are raising three beautiful girls. He’s come to realize that having girls means most compliments are geared towards his beautiful daughters taking after their mother, and he’s ok with that.
Max Good from Amazing Ribs dot com continues chatting with JT about some new and old grills, and what is good or bad.
Max Good from Amazing Ribs dot com chats with JT about some new and old grills, and what is good or bad.
Steven Raichlen gives JT an update on what’s new in his world and what he is doing now amid the national shutdown. His 31 books include The Barbecue Bible and How to Grill, and awards include 5 James Beard Awards and 3 IACP-Julia Child Awards.
Meathead from Amazing Ribs dot com joins JT for Afterhours fun on this Memorial Day Special.
Meathead from Amazing Ribs dot com joins JT for the annual Memorial Day show... what's on your grill?
Will Homer COO of Painted Hills Natural Beef from Fossil Oregon sat down in the Turn it don’t Burn it studio with JT to explain what is going on with a possible meat shortage. The conversation starts with the producers and then takes on the processing program and what is happening with those operations. And, how Covid-19 has a lot of people in this chain out of work.
So where is the beef, on vacation? With all of the scary news regarding “shortages” in our food supply, especially beef many people are asking what is going on? Well the truth is there are plenty of cattle, and truck loads are ready to go to market, except they can’t get there. Will Homer COO of Painted Hills Natural Beef from Fossil Oregon sat down in the Turn it don’t Burn it studio with JT to explain what is going on. The conversation starts with the producers and then takes on the processing program and what is happening with those operations. And, how Covid-19 has a lot of people in this chain out of work. Then to wrap it up distribution and retail get a complete exam on how those processes work and how all of this is affecting the consumers. This show could very well give listeners insight on just what it takes to get that rib-eye in your store and how the slightest glitch in the supply chain can make it difficult for many people at home.
This week on BBQ Nation Bill Gillespie World Champion Pitmaster from Smokin’ Hoggz joins JT to talk BBQ, books, competition and how a guy from Massachusetts ends up leading a team to a win at the Jack and The Royal. Bill has a very interesting story and it continues to grow each and every day.
This week on BBQ Nation Bill Gillespie World Champion Pitmaster from Smokin’ Hoggz joins JT to talk BBQ, books, competition and how a guy from Massachusetts ends up leading a team to a win at the Jack and The Royal. Bill has a very interesting story and it continues to grow each and every day.
Ray Sheehan creator of BBQ Buddha BBQ Sauces, columnist and author joins JT for After Hours on BBQ Nation to discuss his new book, Award Winning BBQ Sauces and How to Use Them.
Ray Sheehan creator of BBQ Buddha BBQ Sauces, columnist and author joins JT on BBQ Nation to discuss his new book, Award Winning BBQ Sauces and How to Use Them. Ray and JT dissect the basic components of a great sauce like the sauces from BBQ Buddha, when and how to use them. BBQ Buddha recently was won the Award of Excellence for his Memphis Mop Sauce. You can also read Rays column every month in The National BBQ News. Ray also contributes to Tailgater Magazine.
Matt Moore joins JT in Afterhours to talk about his new book Serial Griller. Always entertaining Matt reveals on how he decided what and who to include in Serial Griller. Fun stories and a great discussion.
Matt Moore is…well Matt wears a lot of different hats. Author. Entrepreneur. Cook. Musician. Host. Pilot. Adventurer. As a chef, Moore specializes in updated Southern cuisine with Mediterranean and Middle Eastern influences. He's also a cast-iron and wild game enthusiast. Matt joins JT to talk about his new book Serial Griller. Always entertaining Matt reveals on how he decided what and who to include in Serial Griller. Fun stories and a great discussion.
Kell Phelps, from National BBQ News and Stan Hays, from Operation BBQ Rescue join JT for an informational hour
David “Old Fat Guy” Farrell is a food blogger, host of a television cooking show, and an acknowledged expert on smoking meat. He joins JT in Afterhours...
David “Old Fat Guy” Farrell is a food blogger, host of a television cooking show, and an acknowledged expert on smoking meat. He had culinary training when he was young but left the industry. However, he never lost his love of food. When he retired, he started his food blog, stars in a community TV cooking show and published the Old Fat Guy’s Guide to Smoking Meat for Beginners. His second book for Pitmasters is in the works.
This week on BBQ Nation with JT, Meathead from www.Amazingribs.com is talking about food safety in the era of Covid 19 in afterhours
This week on BBQ Nation with JT, Meathead from www.Amazingribs.com is talking about food safety in the era of Covid 19. Should be interesting and fun. We will dispel a few food myths hopefully.
Jack Timmons, owner and Pitmaster at Jack’s BBQ in Seattle (So Do) joins JT to discuss the affects that Covid 19 has had on his restaurant business
Jack Timmons, owner and Pitmaster at Jack’s BBQ in Seattle (So Do) joins JT to discuss the affects that Covid 19 has had on his restaurant business. With restaurants being ordered to close to everything but take out the residual effects are devastating for owners and employees. Jack had to lay off 60 people last week at his three locations. The native Texan who has lived in Seattle for over two decades is getting creative to finding ways to keep the doors open and perhaps bring back some of his employees. Jack understands the severity of the situation regarding public health, and he also is serious about trying to help his employees.
The conversation is very open and insightful.
Kell Phelps, National BBQ News Publisher, and Meathead, of AmazingRibs.com, talk tour and grilling with JT
Vic Clevenger, The Cookin' Comedian, joins JT for another great hour of cooking and comedy
Bill Wheeler, working with Myron Mixon and Jack’s Old South in cooking competitions, chats with JT
Bill Wheeler, working with Myron Mixon and Jack’s Old South in cooking competitions, chats with JT in afterhours
Kell Phelps has been in the barbecue world since his teenage years where he cut his barbecue teeth on the competition circuit. In 1990 his father, and NBBQA founding member, Joe Phelps started a printed newsletter called the National Barbecue News. In 2002 Kell bought the magazine from his dad and made barbecue his daily job. Kell and his father are both proud past-presidents of the NBBQA. Kell currently serves on the NBBQA board of directors and also works with both the sponsorship and partnership committees.
Meathead from Amazingribs.com spends some time in Afterhours with JT for more Christmas special recipes
Will and Gabrielle Homer, Owners of Painted Hills Natural Beef, sit down with JT...in AFTER HOURS!
Meathead, from www.AmazingRibs.com, shares Thanksgiving cooking tips with JT in After Hours
Darrin Wilson, of Fire and Water Cooking joins JT Fire & Water Cooking - The Fusion of Sous Vide and Barbecue www.Fireandwatercooking.com
Darrin Wilson, of Fire and Water Cooking joins JT Fire & Water Cooking - The Fusion of Sous Vide and Barbecue www.Fireandwatercooking.com
Kansas City Barbeque Society, an organization that provides standards and judges for competitions worldwide, has selected Emily Detwiler as its new CEO, and she joins JT in After Hours
Kansas City Barbeque Society, an organization that provides standards and judges for competitions worldwide, has selected Emily Detwiler as its new CEO, and she joins JT for the hour
Brad Leighninger and Getting Basted Team were Reserved Champions in the overall at the Invitational at the Royal
Ed Randolph, Author of Smoked, and owner of Handsome Devil BBQ, joins JT in After hours
Ed Randolph, Author of Smoked, and owner of Handsome Devil BBQ, joins JT in After hours
Ed Randolph, Author of Smoked, and owner of Handsome Devil BBQ, joins JT in After hours
One of our favorites on the Nation is Jesse Henry from Moving the Chains BBQ. Jesse is formerly from Oregon and now lives in Oklahoma.
One of our favorites on the Nation is Jesse Henry from Moving the Chains BBQ. Jesse is formerly from Oregon and now lives in Oklahoma.
One of our favorites on the Nation is Jesse Henry from Moving the Chains BBQ. Jesse is formerly from Oregon and now lives in Oklahoma.
If you follow competitive BBQ at all you probably know the name The BBQ Guru, Bob Trudak.
Labor Day Weekend... What do you cook for Labor Day? Meathead from Amazing Ribs dot com joins JT with more cooking ideas
The Pittmans hail from the great state of Texas where our love of BBQ runs deep. Matt grew up cookin’ and learning from his Grandma June in Alabama and has spent his life around food ever since. Matt got seriously involved in the BBQ space after taking a trip to Central Texas to taste the real stuff. One bite of salt and pepper brisket and he was hooked. From there on out, BBQ became his lifestyle. Matt would soon get smoke deep into the BBQ lifestyle and begin doing it professionally. Between competing in BBQ competitions, hosting classes, to being the king of Dallas Cowboy tailgates, Pittman became a seasoned pro.
Charlie Rymer joins us for After Hours. Maybe later Charlie will share his secrets on the low country boil
Charlie Rymer joins us for After Hours. Maybe later Charlie will share his secrets on the low country boil
Charlie Rymer joins us for After Hours. Maybe later Charlie will share his secrets on the low country boil
Normally today's guest is on the grilling at the green golf show, but being he is a truly worldly man of BBQ, our friend Charlie Rymer is going to join us on the nation. Maybe later in the show Charlie will share his secrets on the low country boil
Normally today's guest is on the grilling at the green golf show, but being he is a truly worldly man of BBQ, our friend Charlie Rymer is going to join us on the nation. Maybe later in the show Charlie will share his secrets on the low country boil
She’s back, that’s right the hard-Core Carnivore herself Jess Pryles And she won’t be Pryles for very long, about to become Mrs. So we’re going to find out what Ms. Jess has been up this past year and what she has learned from her travels and adventures.
She’s back, that’s right the hard-Core Carnivore herself Jess Pryles And she won’t be Pryles for very long, about to become Mrs. So we’re going to find out what Ms. Jess has been up this past year and what she has learned from her travels and adventures.
JT Revists with Byron Chism, from Bad Byrons Butt Rub. One of the most successful rubs produced in this country.
JT Revists with Byron Chism, from Bad Byrons Butt Rub. One of the most successful rubs produced in this country.