On this week’s Barbecue Radio Network, Freddie Bell sits down with Johnny Maggs of the Pit Life BBQ Podcast—414 episodes strong and still smokin’. Hear how barbecue helped him heal, how competition shaped his discipline, and why the community means everything. Plus, his favorite cooks, his mentorship of young pitmasters, and a few surprises from behind the pit. Don’t miss it—keep your smoke clean and your temperature steady!

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Kansas City barbecue lovers — this is the story you’ve been waiting for! Join Freddie Bell on the Barbecue Radio Network as he sits down with the team behind Joe's Kansas City Barbecue — the world-famous smokehouse that turned a humble gas station into a global barbecue destination. Hear the secrets behind the Z-Man, the smoke, and the legacy. If you love real barbecue, you won’t want to miss this one! 

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Step back into the Piney Woods with a true Texas original. This week on the Barbecue Radio Network, Freddie Bell sits down with 81‑year‑young pitmaster John Henry Abercrombie — the man who’s been tending fires for more than 70 years. Hear unforgettable stories of hog killings, smokehouses, family traditions, and the East Texas flavors that shaped a legend. Don’t miss this rich, soulful journey through barbecue history… only on the Barbecue Radio Network.

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From backyard grills to kitchen tables across St. Louis, barbecue isn’t just food—it’s family, memory, and pride. This week on Barbecue Radio Network, meet Shadid Stewart, the creator behind Big Don’s Collections, a sauce born from Chicago roots, St. Louis flavor, and a whole lot of heart. Hear how a TV show, a father’s legacy, and a passion for grilling sparked a Midwest original. Don’t miss the story behind the sauce—only on Barbecue Radio Network.

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Step inside the world of true Texas‑style barbecue—Minnesota style. This week on the Barbecue Radio Network, Freddie Bell fires up a conversation with Aaron Egerud from Dickey’s Barbecue Pit in Eagan. From 16‑hour brisket and fall‑off‑the‑bone ribs to community, catering, and that legendary “foo‑foo rub,” Aaron shares what keeps folks coming back for more. Don’t miss the smoke, the flavor, and the passion—only on the Barbecue Radio Network.

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This week on Barbecue Radio Network, step inside North Minneapolis’ most colorful barbecue revolution — Animales. Founder and culinary director John Wipfli went from fine‑dining in New York to smoking world‑class beef ribs, pork belly, and that legendary green‑chili spaghetti. With giant pink smokers, a family‑friendly vibe, live music, and bread baked fresh every morning, this isn’t just barbecue… it’s a full‑blown experience. Come taste what Midwest barbecue can be — only on the Barbecue Radio Network. 

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This week on the Barbecue Radio Network, Freddie Bell sits down with Jason Ganahl — the heart and soul behind GQ Barbecue. Hear how a Missouri kid turned Denver into a barbecue destination, from KCBS competitions to stadium stands across Colorado. As Jason says, ‘I just love everything about the event… the energy, the camaraderie, the smiles.’ Don’t miss the stories, the secrets, and the passion behind GQ Barbecue — and his new book, A Mile Above the Rest. Tune in and get hungry.

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This week on the Barbecue Radio Network, Freddie Bell sits down with Kelly McGee of Q39 — the woman carrying forward a championship legacy built on passion, precision, and pit‑to‑plate perfection. From competition roots to national recognition, hear how Q39 became a Midwest barbecue icon and why its future burns brighter than ever. Don’t miss this inspiring, flavor‑packed conversation — only on the Barbecue Radio Network.

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This week on the Barbecue Radio Network, Freddie Bell sits down with Essi Tadrus — the heart and soul behind Southern Love Barbecue in Tampa. From Army‑brat beginnings to building a scratch‑made, multi‑regional barbecue brand, Essi’s story is pure passion. Hear how he’s bringing every style of barbecue under one roof… and why Southern Love is officially launching its franchise journey. Don’t miss it — only on the Barbecue Radio Network. 

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Step into the world where smoke, science, and tradition collide! This week on the Barbecue Radio Network, Freddie Bell sits down with pitmaster and AmazingRibs.com editor‑in‑chief Clint Cantwell. Hear the stories behind his barbecue journey, the myths he’s busting, the tips that transform backyard cooks, and the trends shaping the future of live‑fire cooking. Don’t miss it—your next great barbecue starts right here on the Barbecue Radio Network.

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This week on the Barbecue Radio Network, Freddie Bell sits down with the man behind one of America’s most iconic sauces — Sweet Baby Ray’s. Dave Raymond shares how a backyard recipe, a rib contest, and a whole lot of grit turned a $2,000 dream into a $2‑billion brand. From entrepreneurship to faith to feeding Air Force One, it’s a story you won’t forget. Don’t miss it — right here on the Barbecue Radio Network.

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This week on the Barbecue Radio Network—Freddie Bell fires things up with Ryan Sanderson, the man behind Eat More Barbecue. From a first smoker in Canada to a worldwide barbecue movement, it’s all about smoke, stories, and serious flavor. Don’t miss tips, tales, and the culture of barbecue going global. Tune in and… keep the smoke rolling!

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This week on the Barbecue Radio Network, we’re taking barbecue beyond the plate and into history. Join Freddie Bell as he visits the one-of-a-kind Museum of Barbecue in Kansas City with founder Jonathan Bender. It’s a sensory journey through smoke, sauce, and tradition you won’t forget. Don’t miss it—where barbecue is more than food… it’s a story.

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Kansas City isn’t just a place — it’s a flavor. This week on the Barbecue Radio Network, we step inside the legendary Gates Bar-B-Q, where the greeting is loud, the ribs are fire-kissed, and the legacy goes back to 1946. From sauce made in a wash tub to smoke drifting over Municipal Stadium, George Gates shares the stories, the pride, and the culture behind the phrase, “Hi, may I help you?” Don’t miss it!

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Get ready to fire up your grill and your passion for barbecue! This week on the Barbecue Radio Network, Freddie Bell sits down with award-winning pitmaster Chef Ray Sheehan to talk fire control, flavor balance, and the secrets behind championship sauces. If you want repeatable results and unforgettable flavor, don’t miss this smokin’ hot episode!

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Kansas City barbecue lovers — this is the story you’ve been waiting for! Join Freddie Bell on the Barbecue Radio Network as he sits down with the team behind Joe's Kansas City Barbecue — the world-famous smokehouse that turned a humble gas station into a global barbecue destination. Hear the secrets behind the Z-Man, the smoke, and the legacy. If you love real barbecue, you won’t want to miss this one! 

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This week on the Barbecue Radio Network, Freddie Bell welcomes a true backyard original. Meet Billy Franklin — Army veteran, lifelong griller, and the man they call Grillzilla. From Santa Maria barbecue traditions to pellet grills, backyard ponds, and Florida flavor, it’s a conversation about fire, food, and the life built around them. Don’t miss it — right here on the Barbecue Radio Network.

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From backyard grills to kitchen tables across St. Louis, barbecue isn’t just food—it’s family, memory, and pride. This week on Barbecue Radio Network, meet Shadid Stewart, the creator behind Big Don’s Collections, a sauce born from Chicago roots, St. Louis flavor, and a whole lot of heart. Hear how a TV show, a father’s legacy, and a passion for grilling sparked a Midwest original. Don’t miss the story behind the sauce—only on Barbecue Radio Network.

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Freddie Bell welcomes George Ferguson, a pest control company owner and avid backyard griller from Melbourne, Florida. George shares personal stories about grilling with his family, favorite cooking methods, and the importance of timing and patience. He also talks about the use of electric smokers, the art of grilling, and the role of social media in improving grilling techniques. The episode emphasizes family bonds, holiday grilling traditions, and the ethics of 'cheating' in grilling.

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Fire up the smoker and turn up the radio! This week on Barbecue Radio Network, Freddie Bell sits down with two true legends of the pit—Heath Riles and Aaron Franklin. From competition wins and signature ribs to barbecue culture, technique, and stories you won’t hear anywhere else, it’s a low-and-slow conversation packed with flavor. Don’t miss this special episode of America’s Premier Barbecue Radio Show.

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This week on the Barbecue Radio Network, Freddie Bell welcomes the Grill Coach crew—Jay and Brian—for a no-nonsense masterclass in better barbecue. From dry brining basics and clean smoke to reverse searing, fire management, and hot-take barbecue myths, they break down why great grilling is simpler than you think—and way more flavorful.

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This week on Barbecue Radio Network, Freddie Bell fires up approachable, practical barbecue you can master at home. Backyard Smoke master Kenyatta Robinson joins with real-world tips on ribs, brisket, and confidence—no fancy pits required. Then the guys from Blacksmoke BBQ talk if you want great barbecue without overthinking it, this episode is for you. Fire it up with Barbecue Radio Network.

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This week on Barbecue Radio Network, Freddie Bell fires it up with the Meat Dudes for a mouth-watering deep dive into Wagyu beef, swagger, and smokehouse secrets. Then, it’s game on with the Tailgate Guys, talking food, football, and parking-lot perfection. From backyard grills to game day glory—this is barbecue at its boldest.

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From tailgating with a smoker to a grand opening at Midtown Global Market, this week on the Barbecue Radio Network, Freddie Bell sits down with Chef T.J. Nolen of Rollin’ Nolen’s Barbecue. Hear the hustle, the family story, and the secret behind flavors that have Minnesota lining up for more. It’s barbecue, community, and a wild ride of flavor—don’t miss it.

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This week on Barbecue Radio Network, it’s a special spotlight on two giants of competitive barbecue — Luke Darnell of Old Virginia Smoke and chef Matt Basile. Host Freddie Bell brings you stories, flavor, and the fire behind the champions. From live-fire wisdom to competition secrets, you won’t want to miss this smoky, soulful episode of Barbecue Radio Network. Tune in and turn up the heat!

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In this episode of Barbecue Radio Network, host Freddie Bell talks with Chef Eric Pearson, a seasoned pitmaster known for his expertise in clean smoke and deep flavor. Pearson shares his journey from grilling to barbecuing, discusses his inventive techniques including using peach nectar for marinating pork chops, and touches on his experiences with beekeeping and maple syrup making. The conversation also covers tips for beginners and explores the nuances of creating a balanced smoky flavor.

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The episode features Craig Sharry, a two-time world champion pitmaster and creator of Texas Pepper Jelly, discussing his journey in competitive barbecue and product development. It also includes an interview with David Bouska of Butcher BBQ, who shares insights on barbecue techniques, product innovations, and maintaining authenticity while expanding his business. Both guests offer valuable barbecue tips and personal stories.

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This week on Barbecue Radio Network, host Freddie Bell on Barbecue Radio Network as he sits down with world-renowned pitmaster Aaron Franklin of Franklin Barbecue. From brisket perfection and evolving barbecue culture to new projects, old cookers, and the heart behind his craft, this episode dives deep into the passion, people, and purpose that keep Franklin’s fires burning. —right here on Barbecue Radio Network!

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This week on Barbecue Radio Network, Freddie Bell fires up the grill with British barbecue masters Owen Cook and Dan Hewlett, hosts of the Meat & Greet Barbecue Podcast. From cooking through the rain to perfecting brisket and Welsh trout, these U.K. pitmasters share how passion, community, and a little fire unite food lovers across the pond. It’s barbecue, British-style — with flavor, friendship, and a whole lot of smoke! —right here on Barbecue Radio Network!

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This week on Barbecue Radio Network, Freddie Bell fires up a mouth-watering conversation with barbecue legend Heath Riles of Olive Branch, Mississippi. From welding his first smoker in high school to creating award-winning rubs, sauces, and ribs that have conquered Memphis in May, Heath shares how hard work, family, and flavor turned a backyard hobby into a global barbecue brand —right here on Barbecue Radio Network!

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This week on Barbecue Radio Network, host Freddie Bell fires up the grill with the crew from Black Smoke BBQ — a brotherhood of pitmasters bringing bold flavors and community pride to the world of barbecue. Hear how they came together, what fuels their passion, and the secret behind their legendary smoked mac and cheese! —right here on Barbecue Radio Network! 

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This week on Barbecue Radio Network, host Freddie Bell steps up to the plate with Jeff Cohen and Leonard Abramson — the duo behind Baseball and Barbecue. Hear how Cub Scouts, smoked ribs, and New York Mets fandom turned into a hit podcast and lifelong friendship. Tune in and taste where smoke meets soul and the backyard is king  —right here on Barbecue Radio Network! 

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This week on Barbecue Radio Network, host Freddie Bell welcomes Kenyatta Robinson, founder of Backyard Smokemaster BBQ, for a soulful conversation about turning everyday backyard cooks into confident pitmasters. Kenyatta shares his humble beginnings—sparked by friendly rib rivalry with his father-in-law—and how a Weber Smoky Mountain and a few YouTube videos launched his barbecue obsession. From early misfires to coaching others, Kenyatta emphasizes simplicity, grace, and learning through trial and error. Tune in for practical tips, heartfelt stories, and the philosophy behind barbecue that brings people together—right here on Barbecue Radio Network!

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This week on Barbecue Radio Network, Freddie is talking with Lyndal Scranton of the Tailgate Guys. From backyard grills to game-day stadium setups, we’re diving into the food, the fellowship, and the secrets that make tailgating unforgettable. Don’t miss the tips, the stories, and the sizzle—right here on Barbecue Radio Network!

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Champion pitmaster Luke Darnell of Old Virginia Smoke joins host Freddie Bell to share his barbecue journey—from backyard pig roasts to competing on the national stage. Luke dishes out competition secrets, backyard tips, and the importance of patience and tenderness in great barbecue. Plus, hear personal stories about family, teamwork, and what it takes to fire up championship-level flavor.

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Freddie Bell interviews Chef Matt Basile on the Barbecue Radio Network. They discuss Matt’s culinary journey, live fire cooking techniques, and the importance of patience and simplicity in barbecue. Matt shares insights on essential grilling tools, wood choices, the balance of flavors, and his favorite cuts of meat. He also talks about his projects with Alchemy Grills and his passion for international flavors.

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Freddie Bell of Barbecue Radio Network hosts a special episode featuring Chris Lilly from Big Bob Gibson's Barbecue celebrating their 100th anniversary and 18 world championships. Chris shares the history, traditions, and cooking techniques of their legendary barbecue establishment. In the second half, Steven Raichlen provides expert advice on grilling techniques, fuel choices, and essential tools for both beginners and seasoned grillers, while also discussing upcoming projects including a memoir and a book on Barbecue University. 

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The episode features Craig Sharry, a two-time world champion pitmaster and creator of Texas Pepper Jelly, discussing his journey in competitive barbecue and product development. It also includes an interview with David Bouska of Butcher BBQ, who shares insights on barbecue techniques, product innovations, and maintaining authenticity while expanding his business. Both guests offer valuable barbecue tips and personal stories.  

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In this episode of the Barbecue Radio Network, host Freddie Bell interviews Steven Raichlen, an award-winning author and TV host who has significantly influenced global grilling through his books and shows. They discuss Raichlen's journey into barbecue, the evolution of American grilling, essential grilling tips, and innovations such as Barbecue University. Raichlen also shares insights on tools, techniques, and flavors that elevate home grilling to professional levels.

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In this episode of Barbecue Radio Network, host Freddie Bell interviews Chris Lilly of Big Bob Gibson's Barbecue, discussing the restaurant's 100-year history, traditional barbecue techniques, and Chris's 18 world championship titles. They also delve into the origins and innovations within their famous sauces plus upcoming events and competitions where Chris will be participating fall 2025.

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The episode of Barbecue Radio Network, hosted by Freddie Bell, features a detailed conversation with Evan Carter and Tyler Palagi, known as the Meat Dudes, who discuss their passion for Wagyu beef and their restaurant, Lady J, in Seattle. They talk about their journey from working at Radiator Whiskey in Seattle to starting their own barbecue and whiskey bar, Lady J. The Meat Dudes explain the origins and different types of Wagyu beef, the benefits of its marbling, and provide tips on how to cook it to perfection. The conversation also touches on their background, their approach to customer service at their butcher shop, and includes a lightning round of barbecue preferences. The episode ends with a masterclass on barbecue do's and don'ts by Freddie Bell and a roundup of upcoming barbecue events.

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Freddie Bell of Barbecue Radio Network sits down with David Bouska, a renowned pitmaster and founder of Butcher BBQ. They discuss Bouska's journey from a career in meat processing to competitive barbecue, emphasizing his scientific approach to flavor enhancement through injections and proper methods. Bouska shares his expertise, product development strategies, and market insights, offering tips for backyard and competitive barbecue enthusiasts.

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Craig Sharry, a two-time world champion pitmaster and founder of Texas Pepper Jelly is Freddie Bell's guest. They discuss Sharry's journey in competitive barbecue, his product line, and offer tips and insights into barbecue techniques and equipment. The episode also highlights Sharrys' commitment to quality customer service and upcoming BBQ events. 

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This week on BBQ Radio Network, pitmaster Todd Johns of Plowboys BBQ is joined by guest co-host Tanner Austin, founder of the Kansas City Whiskey Guild and a trusted voice in the world of spirits and smoke. Tanner returns to the studio following his popular bourbon tasting episode earlier this year to help us explore the flavorful intersection of BBQ and whiskey.

Our guest is Bryan Smith, Master Distiller at Hard Truth Distilling Co., known for crafting award-winning rye whiskey and bold, flavor-forward spirits. Bryan dives into how different styles of rye can complement regional BBQ sauces—from Carolina vinegar to Kansas City sweet and spicy. Whether it's a peppery pour that enhances Texas brisket or a citrus-forward cocktail that balances Memphis heat, Bryan shares how to match cocktails with the sauce on your plate.

Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider’s guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they’ve got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!

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BBQ Radio Network is brought to you weekly by BBQr’s Delight 100% All Natural Wood Pellets

Host Todd Johns of Plowboys BBQ welcomes Colorado chef and restaurateur Riley Romanin, fresh off winning the Pitmaster’s Trophy for Best Tri Tip at the 2025 Blues, Brews & BBQ Festival at Beaver Creek Resort.

Riley shares his unique approach to live-fire cooking in the Rockies, from the whole fish experience at his Beaver Creek restaurant Hooked to the house-butchered, scratch-made offerings at R Farmers Market in Avon, CO.

We talk about the challenges and adaptations of BBQ at elevation, explore Rocky Mountain proteins like elk and bison, and get Riley’s favorite tips for grilling Colorado trout to perfection.

It’s a mountain-to-pitmaster conversation flavors, sustainability, and serious culinary insights.

Tune in to BBQ Radio Network, the #1 nationally syndicated show dedicated to BBQ and grilling.

Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider’s guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they’ve got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!

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This week on BBQ Radio Network, host Todd Johns of Plowboys BBQ is joined by guest Tony Ramirez of TFTI BBQ, the Bay Area pitmaster behind the viral catchphrase “That’s Money!” Tony joins us fresh off the release of his brand-new cookbook, Backyard BBQ with Fire and Spice, which blends his Filipino and Cajun roots into bold, flavor-packed recipes. With over 15,000 advance copies sold, Tony shares the stories and inspirations behind some of the book’s standout dishes—and what it’s like balancing BBQ, family, and internet fame.

Sitting in as co-host this week is Mike Star of Blazing Star BBQ. Mike brings his own live-fire experience and global flavor perspective to the table as he and Todd dive into some of Tony’s favorite techniques, talk BBQ fusion trends, and swap ideas for keeping backyard cooking fresh, fun, and fiery.

ATBBQ.com Product Spotlight: Yoder Smokers YS1500S Outlander Series Pellet Grill with ACS

Built for precision and performance, this competition-grade pellet grill delivers rock-solid heat retention and serious smoke flavor—perfect for pitmasters chasing results like Tony and Mike.

Don’t miss this flavor-filled episode where culture meets cookout and content turns into community. Only on BBQ Radio Network—where the smoke never settles.

Tune in to BBQ Radio Network, the #1 nationally syndicated show dedicated to BBQ and grilling.

Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider’s guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they’ve got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!

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BBQ Radio Network is brought to you weekly by BBQr’s Delight 100% All Natural Wood Pellets

This week on BBQ Radio Network, pitmaster Todd Johns of Plowboys BBQ is joined by special guest co-host Bill Purvis of Chicken Fried BBQ. Together, they welcome Jordan Kirkpatrick of Janky Leg BBQ, the 2024 KCBS Brisket Team of the Year and American Royal Grand Champion.

In honor of National Brisket Day, Jordan shares his top brisket tips—covering everything from trimming techniques to wrapping strategies and flavor profiles that helped land his team at the top of the brisket leaderboard. Whether you’re a backyard enthusiast or a seasoned competitor, you’ll want to hear how the reigning champ approaches one of BBQ’s most challenging cuts.

Plus, listener Shelby from Denton, TX asks about unexpected side dishes that can be elevated on the smoker. Todd and Bill offer a few surprising favorites that go far beyond mac and cheese.

Our ATBBQ.com Product Spotlight features the Shun Classic Hollow Ground 12-Inch Brisket Slicer Knife—a precise, high-quality tool for slicing brisket like a pro. Check it out here:
https://www.atbbq.com/products/shun-classic-hollow-ground-12-inch-brisket-slicer-knife

Tune in to BBQ Radio Network, the #1 nationally syndicated show dedicated to BBQ and grilling.

Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider’s guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they’ve got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!

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This week on BBQ Radio Network, Andy Groneman and Todd Johns welcome Bobby Oliver of Twisted Oliver BBQ. Bobby dishes on his “Tell All Master Class” focused on ribs — the only online course designed specifically for RCOA competitors — and gives us the lowdown on his World Champion All Purpose Rub, including flavor profile, versatility, and pairing tips. The guys also dig into Easter grilling ideas to help you bring something fresh and fired-up to your holiday table.

BBQ&A: Phil from Jacksonville, NC shares his tri-tip wedding win — smoked to 130, chilled, vacuum sealed, and finished sous vide. Served with Al Furgoni’s chimichurri and a round of rave reviews from guests on both coasts!

Bonus Feature: Cookbook review of BBQ Revolution by Mitch Benjamin

ATBBQ Product Spotlight: Feron Gard Outdoor Furniture Protectant Spray – available at ATBBQ.com

Tune in this weekend across the U.S. or catch the podcast Thursday wherever you get your 'cue content!

Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider’s guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they’ve got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!

Next Week: Jeff Belmonti from BBQ Pro Shop joins us to talk Flavor Trends in the world of ‘cue.

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This week on BBQ Radio Network, Todd Johns of Plowboys BBQ is joined by guest co-host Bri Via of Smoke n Magic BBQ. Our guest is the powerhouse Sunny Moody of Moodswing BBQ—World Food Champion, nationally ranked fitness coach, and a rising star in competition barbecue. Sunny is known for cooking side-by-side with her four daughters and for her deep love of hands-on, live-fire cooking. Her approach blends bold flavors, wellness, and tradition, making her one of the most inspiring voices in the BBQ world today. She also shares the story behind Charboys, her health-focused line of BBQ sauces and seasonings made for clean eating without sacrificing flavor.

A listener question from Mark in Columbus, Ohio gets the trio talking about the pros and cons of using mayonnaise as a binder—how it compares to mustard, what meats it works best with, and why it might be your new go-to in the backyard.

In our ATBBQ.com Product Spotlight, we feature the Napoleon Stainless Steel Grid Scraper—durable, bristle-free, and perfect for keeping your grates clean between cooks.

In the fourth segment, Todd, Bri, and Sunny share a few of their favorite BBQ things—from go-to seasonings and secret tools to the one item they never hit the road without.

Tune in to BBQ Radio Network, the #1 nationally syndicated show dedicated to BBQ and grilling.

Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider’s guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they’ve got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!

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🔥🌿 BBQ RADIO NETWORK – 420 BONUS EPISODE! 🌿🔥

Alright, BBQ lovers and high achievers—we’ve got a special 420 edition of the BBQ Radio Network that’s about to take things to the next level (literally).

This week, we’re lighting up the mic with DJ Chef Fred Nesbitt, the ultimate mix-master of flavor, fire, and infusion. He’s here to break down the science and techniques of adding a little extra green to your grilling game—without burning off all the good stuff.

💨 What’s on the Smoker?
✅ Decarboxylation 101—activating THC without going up in smoke
✅ Terpene preservation—why temp control matters for keeping those flavor-packed cannabinoids intact
✅ The best ways to infuse THC into sauces, rubs, and marinades without wrecking the taste (or your guests)
✅ Keeping it all mellow—how to monitor THC levels so Uncle Larry doesn’t end up napping in the smoker
✅ Balancing flavor & effects for a backyard cookout that’s high on taste

So, grab some snacks (you’re gonna need ‘em), fire up the grill, and get ready for a low & slow session… with a little extra glow. 🌬🔥

🎧 Hit play now—wherever you stream your BBQ wisdom!

#BBQRadioNetwork #420BBQ #InfusedBBQ #DJChefFred #SmokeEmIfYouGotEm #TerpenePreservation #DecarbAndGrill #LowAndSlowWithAGlow

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This week on BBQ Radio Network, Andy Groneman and Todd Johns welcome Rabbi Mendel Segal—founder of the world’s first Kosher BBQ competition—for a deep dive into the world of Kosher Que. From the basic rules of keeping food Kosher to the creative techniques used at the smoker, Rabbi Segal shares how pitmasters balance tradition, taste, and Torah. We also explore the unique challenges of keeping BBQ Kosher, both in the backyard and in competition.

In our BBQ&A segment, John from Andover, MA asks for cleaning tips for his Pit Boss vertical smoker after a snowy New England winter. Todd and Andy lay out the best ways to prep your electric smoker for the season ahead.

Also on this episode:

• Product Spotlight: KC Burnt Ends Flavor Kit from ATBBQ.com
• Max Good from AmazingRibs.com breaks down the latest gear from this year’s HPBExpo
• Shoutout to The Smoke Sheet — your insider’s guide to BBQ news, trends, and more at BBQNewsletter.com

Brought to you by BBQr’s Delight 100% All-Natural Wood Pellets.

Be sure to follow, like, and subscribe on Facebook, Instagram, and wherever you get your podcasts.

Have a question for the show? Email us at BBQRadioNetwork@gmail.com — your question (and shirt size) might just get a shoutout.

Next Week: Bobby Oliver from Twisted Oliver BBQ joins us for an Easter Eats special.

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Title Sponsor: BBQr’s Delight 100% All-Natural Wood Pellets

Andy Groneman and Todd Johns welcome Amanda Radke & Chris Earl from @BidOnBeef to the show! Bid On Beef is revolutionizing how you source premium meats by connecting you directly with American ranchers through their innovative online auctions. Choose your ranch, select your cuts—like top-quality Angus and Wagyu steaks—and name your price. It's a fun, fast-paced way to stock your freezer with exceptional beef, all while supporting hardworking ranching families. Plus, with nationwide delivery, your winning bids arrive straight to your doorstep.  

Ready to “steak” your claim on the finest cuts in the country? Register today at BidOnBeef.com and get $25 off your first auction!  

BBQ&A: Lamb chops got you puzzled? We're dishing out expert tips to transform that gamey meh into mouthwatering mmm.

Pitmaster Feature: Big Tony (@BigTonysBarbecue) introduces The Whole Farm—his bold spin on a Texas Twinkie, featuring chicken and Plowboys Yardbird Rub. One bite, and you'll experience the whole barnyard in the best way possible.

 ATBBQ Product Spotlight: Elevate your brisket game with Butcher BBQ’s Liquid Beef Injection, available now at @ATBBQ.

Tune in this weekend across the U.S. or catch the podcast Thursday wherever you get your 'cue content!

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Beyond Bloody Marys - Uses for Bloody Mary Mix on the Grill

This week, we’re shaking things up with Brad Colter & Brea Via of Smoke n Magic BBQ as they reveal creative ways to use Bloody Mary mix on the grill! From marinades to sauces, we’re unlocking bold, smoky flavors you never saw coming. 

Plus, the crew tackle a listener question on maximizing a rotisserie attachment on a gas grill—get ready to spin your way to BBQ perfection!

In the fourth segment, Jessie Green, founder of Lavel’s BBQ, joins us to share the story behind his brand-new line of BBQ sauces—a heartfelt tribute to his father.

ATBBQ.com Product Spotlight: Torched Beer Bottle Candles – Set the mood with these unique, upcycled beer bottle candles!

Got a burning BBQ question? Email BBQRadioNetwork@gmail.com, and we might answer it on air!

Stay fired up! Like, follow, and subscribe to BBQ Radio Network on Facebook, Instagram, and your favorite podcast platform—don’t miss a single sizzling episode!

NEXT WEEK: We’re diving into the world of beef with Amanda Radke & Chris Earl of Bid on Beef!

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BBQ Radio Network is brought to you weekly by BBQr’s Delight 100% All Natural Wood Pellets

This week, we’re turning up the heat with Aaron Stoffer of The Real Man Meat BBQ, who’s sharing his secrets to grilling the juiciest, most flavorful chicken ever! Whether you’re a backyard warrior or a seasoned pitmaster, you won’t want to miss these expert tips.

Plus, Andy and Todd tackle a listener question on amping up the flavor of grilled pork tenderloin—get ready to take your pork game to the next level!

In the fourth segment, Sean Ludwig of The Smoke Sheet counts down his Top 5 Must-Read BBQ Books of 2025—perfect for pitmasters looking to up their game!

ATBBQ.com Product Spotlight: BBQr’s Delight Wood Pellets – Pure flavor, serious smoke!

Got a burning BBQ question? Email BBQRadioNetwork@gmail.com, and we might answer it on air!

Stay fired up! Like, follow, and subscribe to BBQ Radio Network on Facebook, Instagram, and your favorite podcast platform—don’t miss a single sizzling episode! 

Tune in for another great episode and keep the smoke rolling! 

🎙️ For more great BBQ stories, events, and insights... check out thesmokesheet.

NEXT WEEK: We’re bringing the magic with Brad Colter & Breanna Via of Smoke n Magic! 

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This week on BBQ Radio Network, hosts Andy Groneman and Todd Johns welcome Mark Lambert, a world-class pitmaster, to discuss one of BBQ’s most popular topics—Memphis dry ribs. Are they a true hometown staple, or are they like Chicago deep dish pizza—beloved by tourists but not necessarily what the locals eat? Mark shares his expert insights along with the secrets behind his world championship ribs, giving listeners an inside look at what makes them so special.

In addition to this deep dive into Memphis BBQ culture, Todd and Andy answer a listener’s question about the best pickled accompaniments for BBQ. From classic dill pickles to unexpected tangy pairings, they break down which flavors complement smoky meats the best.

The guys also have some fun putting BBQ AI to the test. Can AI really provide solid BBQ advice, or is it just blowing smoke? They ask some BBQ-related questions to see if virtual BBQ intelligence is legit or still very much artificial.

Finally, in this week’s ATBBQ.com Product Spotlight, they feature Holmes Made Dad’s Spicy Garlic Dill Pickles, the perfect zesty bite to pair with BBQ. Get your jar at ATBBQ.com.

BBQ Radio Network is proudly brought to you by BBQr’s Delight 100% Natural All Wood Pellets, the go-to choice for serious grillers who want real smoke flavor.

Tune in for another great episode and keep the smoke rolling! 🎙️

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🔥 This Week on BBQ Radio Network: We’re diving deep into the art of wrapping meats while smoking with none other than Bill Purvis of Chicken Fried BBQ!

Bill joins Andy Groneman of Smoke on Wheels BBQ and Todd Johns of Plowboys BBQ to break down when, why, and how to wrap your meats for the best results—whether it’s brisket, ribs, or pork shoulder. With huge wins under his belt, including 1st place chicken at the 2024 Houston Livestock and Rodeo BBQ Contest and a tie for first in brisket at the Jack Daniels BBQ Invitational World Championship, Bill knows his way around a pit! Plus, he shares insights from his BBQ Champs Academy classes, where he teaches the secrets to competition-level barbecue.

🔥 BBQ&A Listener Question: Are you new to smoking and worried about ruining an expensive cut like brisket or ribs? Andy and Todd tackle this common fear, offering tips and techniques to help you nail it on your first try.

🐖 Pork Loin Perfection: Todd shines the spotlight on pork loin, sharing a delicious recipe showcased at the Missouri State Fair from the Missouri Pork Producers Association.

🔦 ATBBQ.com Product Spotlight: We’re featuring the Yoder Smokers Magnetic Wraps, a sleek way to customize and protect your YS pellet grill. Check them out here: Yoder Smokers Magnetic Wraps.

Catch every episode and never miss a moment of BBQ wisdom by subscribing now

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BBQ Radio Network is brought to you BBQr's Delight 100% All Natural Wood Pellets

Our special guest is Dan Barrington from Brisbane, Australia, representing Lane's BBQ AU and Smoked Beyond Smoked BBQ. Dan is in the U.S. to compete in the Houston Livestock Show and Rodeo World Championship BBQ Contest, and he’s sharing his journey, competition prep, and what it takes to bring Australian BBQ flavors to the world stage.

This week on the BBQ Radio Network, Todd and Andy check back in with Phil from Jacksonville for a follow-up on tri-tip preparation for his big event. Got a BBQ question? Send it to BBQRadioNetwork@Gmail.com—be sure to include your t-shirt size and how you listen to the show!

ATBBQ.com Product Spotlight:
🔥 Yoder Smokers Outlander – A premium pellet grill designed for serious pitmasters. Check it out here: Yoder Smokers Outlander.

Don’t miss this episode—it’s smokin’ hot! 🍖🔥

NEXT WEEK: World Champion Pitmaster, Bill Purvis from Chicken Fried BBQ

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BBQ Radio Network, where we talk all things barbecue—smoking, grilling, and everything in between! Whether you're a backyard warrior or a seasoned pitmaster, we’ve got something for you.

🔥 This week, we’re bringing in a West Texas pitmaster, John Reeves of Smokin X BBQ and Smokin Swag! He joins us to talk with Andy Groneman of Smoke On Wheels BBQ and Todd Johns of Plowboys BBQ about an exciting topic: "Anything But Brisket"—Beef Cuts to Smoke and Grill Other Than Brisket. If you love beef but want to switch things up from the usual brisket, this episode is for you!

💡 Andy and Todd will also tackle a listener question about buying a new grill, helping you decide what’s best for your backyard setup.

🔥 In the fourth segment, we welcome Frank Cox of SmokeSlinger Pits, who’s here to talk about his brand-new Liberty 94 pit—a must-hear if you're in the market for a serious smoker!

🔦 And don’t miss this week’s ATBBQ.com Product Spotlight: We’re featuring Hardcore Carnivore Black Rub, a bold, activated charcoal rub that makes beef shine. Check it out at All Things BBQ.

So grab a cold one, fire up the smoker, and let’s talk BBQ!

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Richard Fergola, World Champion pitmaster of Fergolicious BBQ, joins Andy and Todd ripping into the secrets of competition ribs.. Richard is a nationally renowned pitmaster and educator with a profound understanding of the perfect smoked pork rib.

Andy and Todd answer a listener question about cooking and holding Tri-Tip for a group event. Andy, Todd, and Ferg discuss BBQ Rizz: myths, legends and lore of BBQ and grilling.
 
ATBBQ.com Product Spotlight: Cattleman’s Grill California Tri-Tip Rub

FB: FergoliciousBBQ
IG: FergoliciousBBQ RichardFergolaBBQ

FergoliciousBBQ.com

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Celebrating National Pizza Day, the guys talk dough with Matt Frampton, founder of Urban Slicer Pizza Works. Matt's Urban Slicer brand of pizza dough mixes makes pizza at home as easy as adding a cup of warm water.  USPW's Outdoor Grilling Pizza Dough can be put directly on the grill grate over the coals or burners.  Matt explains "cupping pepperoni" and shares his grilled focaccia recipe.

Andy and Todd attempt to save a listener's marriage by answering his question about how to NOT break his wife's favorite pizza stone again on the grill.  Todd breaks out the best selling cookbook from Jason Day of Burnt Finger BBQ: BBQ Makes Everything Better. 

All Things BBQ Product Spotlight: Charcoal Companion 12” Aluminum Pizza Screen

FB - @urbanslicer

IG - @urbanslicer

URL - www.urbanslicerpizza.com

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Craig Carter, Aces Wild BBQ, joins Todd Johns as co-host this week.  Food Network Star and multiple World Champion Pitmaster, Megan Day, returns to the show sharing party ideas for the upcoming Super Bowl.  She talks about how Burnt Finger BBQ became an overnight success nearly two decades ago when their Bacon Explosion YouTube video went viral unexpectedly landing them at the 2009 Super Bowl in Miami.

Todd and Craig answer a listener question about a Cuban Asadora Caja style box pit. Craig shares some of his party recipes, also. 

Product Spotlight: Fireboard Labs Pulse Wireless Temperature Probe

www.BurntFingerBBQ.com  www.AcesWildBBQ.com. www.FireBoard.com

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FIRE MANAGEMENT and THEORY with FRANK COX on BBQ RADIO NETWORK

The Pit Engineer, Frank Cox, talks about fire theory and management as it relates to live fire cooking in enclosed pits, open fires, and everything in between.  Cox breaks down all the technical aspects of heat and fire that every pitmaster of any skill level needs to know.  Frank's Smoker Builder community of professional and amateur pit builders have been sharing grill designs and fabrication best practices for over a decade. He talks about his newest pit design aptly named The Smoke Slinger. 

Andy and Todd also answer listener questions and talk waygu beef short ribs with a red wine demi glacé.

www.SmokeSlinger.com
www.SmokerBuilder.com

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ARGENTINA OPEN FIRE COOKING with AL FRUGONI on BBQ RADIO NETWORK

Raised in Argentina, Al Frugoni is the authority on Asado, the open fire cooking style of Argentina. For 25 years, Al and his wife traveled back and forth to his home in Buenos Aires and her’s in the Texas Hill Country. Al Frugoni has curated a unique fusion of Asado and traditional South Texas barbecue. He is a rising star on the world BBQ and open fire cooking scene using his Italian-Argentine culinary background to fuse the favorite flavors of the US with South America. Al hosts the largest open fire cooking festival in Hondo, TX every year.

Andy, Todd, and Al also talk about Todd's recent trip to Argentina.

AlFrugoni.com

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ROOTER TO TOOTER - LEVERAGING YOUR BBQ BY-PRODUCTS
When they talk about the best BBQ place in America, one name is ALWAYS in the conversation - 100 year old Big Bob Gibson's in Decatur, Alabama. Our guest, Chris Lilly,is a 4th generation partner of Big Bob's and is the head pitmaster of the their Competition Cooking Team, the winner of 17 World BBQ Championships in meat categories, holding a record 5 "Memphis In May" World Grand Championships.  Lilly is a 2016 inductee into the Barbecue Hall of Fame and in 2019 he was presented with the 2019 Pioneer Award for his work in barbecue. Also, in 2020, Lilly was awarded the Legends of Barbecue Pitmaster Award by the National Barbecue Association. That's kind of what happens when you win 17 World Championships! 

This episode Chris is going to dive into the plethora of BBQ by-products that you can leverage for a plethora of different delicious options.

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It's our annual Whiskey Tasting! This year we invited Whiskey Master and Barrel Captain, TANNER AUSTIN who is going to teach us about the nuances of different whiskey's, including their aroma, flavor, and tasting notes. TANNER conducts frequent private and independent tastings, classes, presentations and consultations for newbies to seasoned connoisseurs.

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Chris Schafer, pitmaster of Heavy Smoke BBQ, picked up his third world championship title at the prestigious 2022 Jack Daniels Invitational. A restaurateur and BBQ instructor out of St. Louis, Chris talks about some of the techniques he teaches (there's a class coming up), as well as having the proper mindset. Chris’s competition trail has been filled with success as he joined the hot and fast movement with his drum cookers.

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BRAD COLTER & BREANA VIA are pretty new to the BBQ scene but have taken off like a rocket in the last year. First they won the 1st Annual Made for KC Cookoff that awarded them a one year pitmaster residency at Kansas City’s new airport terminal. Just to show it was no fluke, they turned around and not only was invited to the famous Jack Daniels competition, they finished first in pork. What’s next for these two? How about taking off for Australia to compete at Meatstock!

Andy and Todd will discuss Water Smokers (which is what Brad and Bre cook on).

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Myron Mixon's won over 200 grand championships resulting in over 1,800 total trophies, 30 state championships, 8 Team of the Year awards, and 11 national championships. Mixon's teams have taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition; has been the Grand Champion at the World Championship in Memphis three times: 2001, 2004 and 2007; and has also taken first place in the Whole Hog category at the World Championship in: 2001, 2003, 2004 and 2007. And, his team is the only team to win Grand Championships in Memphis in May, Kansas City BBQ Society, and Florida BBQ Association in the same year. 

In 2013, he was inducted into the Barbecue Hall Fame in Kansas City. In 2018, he was awarded the Carolyn and Gary Well “Pioneer of Barbeque” Award by the Jack Daniel’s World Championship Invitational Barbecue.

On TV, Myron is the Executive Producer and host of “BBQ Rules,” host of “Smoked,” and star of two other hit shows “BBQ Pitmasters” and “BBQ Pitwars”.  

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What to get your favorite BBQ'er for Christmas? David Gafford offers suggestions from the many products he has personally used and tested in The Barbecue Lab. They have all passed through David's rigorous 25 point testing, so you know they are winners.
Meanwhile, Todd & Andy will talk about gifts your BBQer might cringe at, so you might want to put them on your avoid list. Meanwhile, check out THE BARBECUE LAB on YouTube for deep dives into all kinds of BBQ products.

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Ham? Prime Rib? Lamb? Chef Tom Jackson from ATBBQ.com has you covered this Christmas to make an impression at the dinner table.
A culinary institute trained chef, Chef Tom Jackson always brings it to the recipes he consistently develops and unveils on YouTube.  Check out his fantastic and professionally produced videos by searching "allthingsbbq" on YouTube. Oh, and hit his Subscribe button!

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With her “meat scientist” credentialed certification from Iowa State University, Jess Pryles is going to unravel the myths and hesitations with frozen meats.

As a respected authority on Texas-style barbecue, Jess Pryles is also a co-founder of the Australasian Barbecue Alliance, designed and releases the JP Signature Edition Pitts & Spitts smoker, created an internationally- acclaimed line of meat seasonings under the Hardcore Carnivore® brand and has partnered and been ambassador for numerous brands including Kingsford Charcoal, Lone Star Beef, Gerber Legendary Gear and Texas Parks and Wildlife Foundation.  

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Some outside the box Thanksgiving ideas as host Andy Groneman reminisces with the 2011 Junior World BBQ Champion, his daughter, Kaylin Groneman. You might be surprised at what comes up when they list their favorite Thanksgiving meals. Creativity is in no shortage with this family.

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Before you buy your next rack of ribs you owe to yourself to hear what Craig Sharry says about how you can get tricked into getting what you DON’T want.  Craig Sharry is the Pitmaster of Texas Pepper Jelly Competition BBQ team out of Houston, TX. Craig is a 2-time World Champion at the Houston Livestock Show and Rodeo. Craig is also a 2-time winner of the San Antonio Stock Show & Rodeo BBQ Cook-Off, the 3rd largest sanctioned cook off in the United States where over 220 teams competed.  He has won well over 80 Grand Championships and Reserve Grand Championships combined during his 15+ years of cooking. Many backyard BBQ enthusiasts and competition cookers all over the world have used his Texas Pepper Jelly, Rib Candy and Craig's Sauce in their BBQ cooking over the past 13 years.

Todd and Andy will also expand on the use of “jelly’s” in BBQ and what to consider before getting your next cooker, as well as a little bit about electric smokers.

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Mark Lambert is a 5-time Memphis in May World Champion, the 2017 American Royal World Champion in Ribs, and won the 2019 World Championship at the Houston Livestock Show and Rodeo. He also was the first runner up at the 2018 World Food Championship BBQ competition. Residing just outside of Memphis, Tennessee, Mark will tell you that his aim is to cook meat to blow your mind, not to taste like something you’ve had before. He is considered to be one of the best pork pitmaster's in the world! In this show Mark is going to talk about the real issue with pellet cookers (avoidable) and getting that great caramelization on your meat. Todd Johns will discuss with Andy how to glean from TV Pitmaster's and competition champions (like himself).

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Sterling Smith is 2022 World Barbecue Champion at the World Food Championships, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N’ Booty BBQ. Smith has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel’s World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 out of more than 500 professional BBQ teams, and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion. Loot N’ Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.com

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Our guest this week made an in-person studio visit all the way from Australia. Brett Robinson is well known in Melbourne as one of the original adapters of U.S. style BBQ and led the charge for teaching, and it has become so popular in Australia. He's going to let us in on some flavor profiles for lamb and we get an explanation of why it is more popular there (because they are doing it right). 

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Sunny Moody is the 2021 WFC Steak Category Champion and has received numerous awards, Grand Champion and Reserve Grand Champion plus multiple 1st place finishes in many categories in BBQ and Grilling. After a life altering diagnosis of a brain and spinal malformation along with MS, Sunny went through a major lifestyle transformation losing 80 pounds which ignited a fire inside her to become a certified nutrition coach and personal trainer. She now develops recipes some of which include wood, smoke, and seasonings to infuse flavor to create healthy options. Nothing gives her more satisfaction than teaching others how to create mouthwatering food through BBQ and Grilling. 

Todd and Andy will be going through some delicious ideas for grilling fruit.

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Brad Leighninger of Getting’ Basted BBQ is the very definition of winning consistently. Winning pork at Memphis in May, winning the Jack Daniels Invitational, and back-to-back KCBS Team of the Year Championships (which he has won 3 out of 4 years), all of that while running multiple restaurants. He even took down last year's 2023 American Royal crown for chicken. 
Brad has become the benchmark of consistency. In this episode Brad is going to get into some specifics of the hot ‘n fast revolution in barbecue and how you need to approach cooking this way in a drum. 

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"STRETCH" Rumaner is completely innovative and original, as his appearance on BBQ Pitmasters proved. A frequent guest of Guy Fieri (he’s part of the famous Mess Lords), and not just on Diners, Drive-Ins, and Dives, STRETCH is becoming a common fixture on Food Network shows. He is a wild man and is always a favorite of the show. He actually ziplined a whole hog into the American Royal for smoking. This show he is going to be talking about some of the other famous antics he is known for while cooking whole hogs at The American Royal.

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Brad Leighninger of Getting’ Basted BBQ is the very definition of winning consistently. Winning pork at Memphis in May, winning the Jack Daniels Invitational, and back-to-back KCBS Team of the Year Championships (which he has won 3 out of 4 years), all of that while running multiple restaurants. He even took down this year's 2023 American Royal crown for chicken.

Brad has become the benchmark of consistency. In this episode Brad is going to get into some specifics of the hot ‘n fast revolution in barbecue and how you need to approach cooking this way in a drum. 

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"STRETCH" Rumaner is completely innovative and original, as his appearance on BBQ Pitmasters proved. A frequent guest of Guy Fieri (he’s part of the famous Mess Lords), and not just on Diners, Drive-Ins, and Dives, STRETCH is becoming a common fixture on Food Network shows. He is a wild man and is always a favorite of the show. He actually ziplined a whole hog into the American Royal for smoking. This show he is going to be talking about some of the other famous antics he is known for while cooking whole hogs at The American Royal.

Support the show

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BRAD COLTER & BREANA VIA are still pretty new to the BBQ scene but have taken off like a rocket in the last year. First they won the 1st Annual Made for KC Cookoff that awarded them a one year pitmaster residency at Kansas City’s new airport terminal. Just to show it was no fluke, they turned around and not only were invited to the famous Jack Daniels competition, they finished first in pork. What’s next for these two? How about an elaborate launch of their own YouTube Channel dedicated to raising YOUR game on the grill, in the smoker, in the kitchen AND behind the bar!?!

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Aaron Stoffer of THE REAL Man Meat BBQ is gaining a name for himself, not only as a competitor on the BBQ circuit, but for his line of rubs and sauces as well. Aaron wanted to talk about how to get perfectly done ribs every time, and as Todd said in the show, “He’s giving away a ton of secrets!”

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Chris Marks is a nationally recognized elite competition barbeque chef and barbeque business leader from Kansas City. He fills his calendar each year to teach backyard BBQ techniques across America. Catch one if you can!

Chris has won more than 50 national barbeque championships, and over 600 individual awards including the Jack Daniel’s World Championship BBQ Sauce Championship, and 8 Grand Championships at the Grand Daddy of them all, the American Royal in Kansas City.

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Our guest, Mike Erickson, a trained chef and high school culinary arts teacher in Texas, has embarked on a national quest to get high school kids involved in competitive barbecue. This is all about the National High School BBQ Association and how you (and your teen) can get involved. Scholarships and more are available to the kids that can really show their stuff.

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In the last 30 years Ray Lampe, a.k.a. "DR. BBQ",  has become a legend in the BBQ community, dominating the BBQ competition circuit by winning dozens of competitions all across the country. He is one of the country's leading authorities on BBQ, grilling and tailgating with 10 books on the subject.  Notes Andy and Todd consider him the O.G. of turning BBQ into profit without having a restaurant.
Ray has appeared on The Food Network, most recently on BBQ Brawl with Bobby Flay, as a judge and expert on "Tailgate Warriors w/ Guy Fieri", HGTV, CNN, Discovery, OLN, and is a regular guest on Sirius/XM radio. He has been featured in several publications including, Life Magazine, Maxim, Food & Wine, Men's Journal, USA Today, and The Wall Street Journal. Todd takes a bite out of potato salad and reveals some secrets to knocking it out of the park.

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Mark Lambert is a 5-time Memphis in May World Champion, the 2017 American Royal World Champion in Ribs, and won the 2019 World Championship at the Houston Livestock Show and Rodeo. He also was the first runner up at the 2018 World Food Championship BBQ competition. Residing just outside of Memphis, Tennessee, Mark will tell you that his aim is to cook meat to blow your mind, not to taste like something you’ve had before. He is considered to be one of the best pork pitmasters in the world! In this show Mark is going to talk about the real issue with pellet cookers (avoidable) and getting that great caramelization on your meat. Todd Johns will discuss with Andy how to glean from TV pitmasters and competition champions (like himself).

Support the show

www.bbqradionetwork.com

LEVERAGING YOUR BBQ BY-PRODUCTS
When they talk about the best BBQ place in America, one name is ALWAYS in the conversation - 100 year old Big Bob Gibson's in Decatur, Alabama. Our guest, Chris Lilly, is a 4th generation partner of Big Bob's and is the head pitmaster of the their Competition Cooking Team, the winner of 17 World BBQ Championships in meat categories, holding a record 5 "Memphis In May" World Grand Championships.  Lilly is a 2016 inductee into the Barbecue Hall of Fame and in 2019 he was presented with the 2019 Pioneer Award for his work in barbecue. Also, in 2020, Lilly was awarded the Legends of Barbecue Pitmaster Award by the National Barbecue Association. That's kind of what happens when you win 17 World Championships! 
This episode Chris is going to dive into the plethora of BBQ by-products that you can leverage for a plethora of different delicious options.

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Our recent show (next one down in the queue) with 17x World BBQ Champion Chris Lilly alluded to a couple of recipes from his first book in 2009, "BIG BOB GIBSON'S BBQ BOOK". Here they are, from the man himself.

Want more recipes? Be sure to let us know!

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TEXAS vs KANSAS CITY BRISKET 
Briskets - we love 'em, but is there a real difference between Texas and Kansas City style (besides the sauce)? Chef Tom Jackson helps Andy and Todd dig down into the differences nobody really talks about.

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MAKING A WORLD CHAMPION HAMBURGER

Dave Elliott is originally from Minneapolis, he later moved to Kansas City where he found his love of bbq and outdoor cooking. He is the 2022 World Burger Champion and will again be competing in the Burger category. 

Although he specializes in outdoor cooking, he has competed in the Dessert, Pasta, Burger and Steak categories at the prestigious World Food Championships.  In 2013, his team finished 2nd in dessert and then went on to become the 2013 World Food Champion!  He has won several bbq contests and has received over 150 awards. At the American Royal World Series of Barbecue, he has received two perfect scores of 180 in the Dessert category! Who else would we turn to to get a handle on creating burgers your family, friends and neighbors will never forget?

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Malcom Reed is the King of BBQ media with almost TWO MILLION YouTube subscribers to his channel "HOW TO BBQ RIGHT".  No smoker yet? How about doing those ribs right on your gas grill? Malcom shows you how. Co-Host Todd John has a burger recipe that might just get your attention,

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TRAVIS CLARK has 10 World BBQ Titles to his name as Andy and Todd get into  cooking delicious ribs right on the grill, as well as get caught up with Travis's doings in Oklahoma.
Co-Host Todd Johns is wondering what in the world ever happened to sandwiches?!?

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In this episode Brad Leighninger is going to get into doing brisket the hot 'n fast way he has become famous for. 
Brad Leighninger of Gettin’ Basted BBQ is the very definition of winning consistently. Winning pork at Memphis in May, winning the Jack Daniels Invitational, and back-to-back KCBS Team of the Year Championships (which he has won 3 out of 4 years), all of that while running multiple restaurants. He even took down last year's 2023 American Royal crown for chicken.

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Get ready to take notes as we have a true BBQ legend dropping tips and hints left and right. Dave Anderson is the Dave of the more than 200 Famous Dave’s BBQ in North America.

Growing up in Chicago, Anderson remembers his father coming home from work with a lunch pail full of street vendor ribs. Those early flavors inspired a lifelong passion, one that’s taken Anderson from barbecue novice to one of the foremost authorities on the art and craft of meat, heat, and smoke.

Anderson spent 25 years exploring his passion in barbecue capitals of America, from Kansas City to the Carolinas. About 20 years and 20,000 jobs later, the rest is finger-licking history. Over the course of his career, Anderson has shared his smoky savvy everywhere from The Food Network, The Travel Channel, and CNBC to Washington, D.C., and a special Presidential appointment. And he’s devoted his talents not only to feeding a nation but to charitable causes, including leadership work with at-risk youth.

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Aaron Stoffer of THE REAL Man Meat BBQ is gaining a name for himself, not only as a competitor on the BBQ circuit, but for his line of rubs and sauces as well (new one's coming out soon).  Aaron really gets that we are all about sharing tips and techniques, so he comes loaded to talk about how to layer flavors in your brisket with injections.

Todd and Andy have ideas on how to use the meat trimmings you've saved up.

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Sterling Smith, 2022 World Barbecue Champion, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N’ Booty BBQ, has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel’s World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 (out of more than 500 professional BBQ teams each time), and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion.
Loot N’ Booty BBQ is a 4-time Arizona BBQ Team of the Year and was featured on an episode of Destination America Channel’s Smoked, where Sterling and his wife Molly won the title of “Smoked BBQ Boss.” Loot N’ Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.com

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Our guest swears by it - mastering reverse sear will elevate your backyard game all the way around. And she's going to walk you through it. Danielle Bennett, aka DIVA Q, is being inducted into the BBQ Hall of Fame this fall via The American Royal. A well deserved accolade for a champion pitmaster with over 400 awards to her name. Her love of BBQ was instilled in her from a young age traveling through the American South with her family. She’s also an acclaimed cookbook author and has made numerous appearances on the Travel Channel, Food Network, and more. She’s passionate about bringing people together through BBQ and lives by her motto, “life is too short for bad BBQ”.

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They have been hounding Craig Carter of Aces Wild BBQ for years to find out how he does his award winning "Scotch Egg" - and we've got the exclusive right from the horse's mouth.

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Chiles Cridlin is the Pit Master of "Wolf's Revenge BBQ" and is cooking with a smoker that he designed and built himself, taking it across the country on the KCBS circuit to see how his recipes and skills rank against other professional BBQ teams. Hint: Very high! He is a poultry master and this episode focuses on getting chicken done right.

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Over the years, guest Heath Riles has not only established himself as a master of the cooking styles of both of the two principle sponsoring bodies in the industry – the Memphis BBQ Network (MBN) and the Kansas City BBQ Society (KCBS) – but also a master of the winning style favored by the Steak Cook-Off Association (SCA).  To illustrate that point, in 2015 Heath won twelve Grand Championships out of the thirteen Memphis BBQ Network contests they competed in, and also racked up five perfect “180” scores in Kansas City BBQ Society contests.  The various sauces, rubs and other products Heath has developed are among the top winners in the Awards of Excellence Competition. His product line is second to none and he talks about the versatility from Appetizers to Cocktails.

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Larry Olmsted is an award-winning journalist and bestselling author who has published several books and thousands of articles for major newspapers and magazines worldwide over the past 25-plus years. He was named one of the “10 Most Extreme U.S. Journalists,” by the Society of Professional Journalists and Travel Writer of the Year by the State of Mississippi.  His last book, Real Food, Fake Food: Why You Don’t Know What You’re Eating & What You Can Do About It, was a New York Times hardcover bestseller, an audiobook bestseller, and a bestseller in Canada. It was named to Best Books of the Year lists by People Magazine, Outside Magazine, Apple iBooks and has been republished in several foreign languages. 

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After 34 years of running meat markets, sausage counters, selling wholesale, and running a custom meat processing plant, David Bouska started cooking in his local BBQ competitions. Since then, David has won hundreds of competitions INCLUDING the World Champion BBQ Pitmaster of 2012, followed by a second World Championship in 2018. David appeared on season 4 & 5 of the hit TV reality show, BBQ Pitmasters & BBQ Pitmasters All Stars.  There's no one better we can think of to talk rescuing your cook when things go south than the man behind www.ButcherBBQ.com

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Chef Fred Nesbitt is one of the country's leading cannabis chefs. Based in San Francisco, Fred is in demand creating dining experiences not for the faint of heart. Classically trained as a chef and augmented with a certification in Cannabis Science & Medicine from the College of Medicine at The University of Vermont, Fred creates delicious edibles from his home and discovers new ways to infuse cannabis into his cooking. T-Bone sent him a bottle each of BBQ sauce from Andy's Smoke on Wheels line and Todd's Plowboys collection and talks about using them at a private party in California just last weekend.

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As a respected authority on Texas-style barbecue, Jess Pryles is also a co-founder of the Australasian Barbecue Alliance, designed and releases the JP Signature Edition Pitts & Spitts smoker, created an internationally- acclaimed line of meat seasonings under the Hardcore Carnivore® brand and has partnered and been ambassador for numerous brands including Kingsford Charcoal, Lone Star Beef, Gerber Legendary Gear and Texas Parks and Wildlife Foundation.
With her “meat scientist” credentials from Iowa State University, Jess is going to (with her warm-heart) unravel the myths and hesitations with frozen meats.

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Blane Hunter (a.k.a. Mr. Porky Butts) grew up barbecuing in south Texas from a very young age. With over 27 years of experience combined with a Culinary education from Johnson and Wales and FVTC culinary schools Blane started competing professionally in the world of BBQ in 2013. In the seven short years that followed he has accumulated one of the most impressive resumes on the BBQ circuit across America.

·       7 World Championships

·       2016 KCBS National Grand Champion – Team of the Year

·       2016 KCBS National Ribs Champion

·       2017 American Royal Open World Champion

·       2017 King of the Smoker Grand Champion

·       Multiple KCBS Perfect Scores in Chicken, Ribs, Brisket and Pork

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What makes Hot n Fast smoking work? Tim Scheer (who pretty much started the crazy phenomena) explains how his Gateway Drum Smokers get the job done. He will also tell you how he grows Wagyu beef at Marble Ridge Farms. Andy and Todd will have cast iron care and feeding tips for you.

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TRAVIS CLARK has 10 World BBQ Titles to his name as Andy and Todd get caught up with his doings in Oklahoma as well as considerations in preparing for getting a run at a great summer of BBQ in your own backyard.
Co-Host Todd Johns is going to wax eloquent on grilling fish, including the use of planks.

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It's that time of year, so we visit with the guy who monitors the pulse of the BBQ industry for new products and services. David Gafford from The Barbecue Lab will be talking about all the new products unveiled at the Hearth, Patio & BBQ Expo in Nashville last month. On the docket is AI, starting your fire with just the pull of a string and live fire cooking shows up big.

Meanwhile, Todd & Andy will make sure to talk about assembling a great charcuterie board and the guidelines to follow for that.

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21 year US Air Force Veteran Mike Starr has traveled all over the world. During those travels he experienced unique cultures and tasted unique foods. He is bringing those unique flavors from his world travels to your backyard. Mike guarantees that after you try his natural sauces and seasonings in the Blazing Star line up, you will never have a boring dinner or barbecue party. 

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Armed with a background in the Refrigeration, HVAC, and Food Equipment Industry for 28 years, Frank Cox has made his living with temperature control, fluid dynamics (liquid and vapor), and heat transfer in many applications in the real world. His passion, SmokerBuilder, was founded by Frank in 2010 with a small blog and a shop full of tools. Since then, he has published over 200 sets of smoker plans, and produced in person and online courses teaching fabrication. His mission was, and still is, to "Teach people to build a smoker". This week Frank is going to help us to troubleshoot our gas grills. Todd is going to help your St. Patrick's Day party with a recipe for making your own pastrami and his own Russian dressing recipe.

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Worth Repeating...
"Celebrity Chef" Aaron Franklin was named Best Chef: Southwest by the James Beard Foundation in 2015.  After countless hours spent working the pit, he has earned a reputation as one of the top celebrity chefs in the BBQ. It all began in 2009 when he and his wife Stacy opened up the first location of Franklin Barbecue, a food trailer located just off the interstate in Austin. In just 2 years, they would move to a real brick and mortar location and the restaurant earned a feature on Anthony Bourdain’s TV travel series No Reservations in 2012. Very soon Franklin BBQ garnered several mentions from reputable sources as the best BBQ in America.

In April of 2015, Franklin published his first cookbook titled Franklin Barbecue: A Meat Manifesto. The cookbook has been dubbed a definitive resource for the backyard pitmaster, providing readers with a top-to-bottom education on cooking meat and brisket. Aaron's new book "Smoke" is available everywhere, including Amazon.

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Craig Sharry is the Pitmaster of Texas Pepper Jelly Competition BBQ team out of Houston, TX. Craig is a 2-time World Champion at the Houston Livestock Show and Rodeo. Craig is also a 2-time winner of the San Antonio Stock Show & Rodeo BBQ Cook-Off, the 3rd largest sanctioned cook off in the United States where over 220 teams competed.  He has won well over 80 Grand Championships and Reserve Grand Championships combined during his 15+ years of cooking. Many backyard BBQ enthusiasts and competition cookers all over the world have used his Texas Pepper Jelly, Rib Candy and Craig's Sauce in their BBQ cooking over the past 13 years. Craig has a great tip to apply to any rub there is. Co-host Todd Johns is talking with Andy G about sugar and its uses in BBQ.

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Aaron Stoffer of THE REAL Man Meat BBQ is gaining a name for himself, not only as a competitor on the BBQ circuit, but for his line of rubs and sauces as well (new one's coming out soon).  Aaron really gets that we are all about sharing tips and techniques, so he comes loaded to talk about how to layer flavors in your BBQ.

Todd and Andy have some ideas for Valentine's BBQ Day.

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Having a get together for the Big Game? Who does the Today Show call? Our special guest and KC homie, Megan Day. Megan has garnered 5 World Championships, and four of those are for the incredible rubs and sauces in the BurntFinger.com line-up. Megan (one of our favorite guests) has been featured on The Today Show, Food Network’s Chopped Grill Masters (winner), the Amazon Prime documentary Smoke & Ribbons, the front page of the New York Times, Fox & Friends, and the Cooking Channel – just to name a few. Why is her battle cry, "BIG GAME, BIG MEATS". Find out what her party plans are this year. Todd Johns will continue the theme with his own ideas for Big Game snacks.

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Getting healthy in your New Year's resolutions? Have we got something for you... 
Sunny Moody is the 2021 WFC Steak Category Champion and has received numerous awards, Grand Champion and Reserve Grand Champion plus multiple 1st place finishes in many categories in BBQ and Grilling. After a life altering diagnosis of a brain and spinal malformation along with MS, Sunny went through a major lifestyle transformation losing 80 pounds which ignited a fire inside her to become a certified nutrition coach and personal trainer. She now develops recipes, some of which include wood, smoke, and seasonings to infuse flavor to create healthy options. Nothing gives her more satisfaction than teaching others how to create mouthwatering food through BBQ and Grilling. Todd and Andy will be going through some delicious ideas for grilling fruit.

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It started in 1998, when Workman published Steven Raichlen’s groundbreaking THE BARBECUE! BIBLE, which fired a grilling revolution around the world, transforming the arts of smoking and grilling to the cult status it enjoys today. When this 500-recipe homage to global live-fire cooking was first published, American grilling was limited to simple summer weekend cookouts with little technique or creative thought. And now, it’s hard to believe that there was ever a time when grilling and barbecue weren’t as American as apple pie.

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When they talk about the best BBQ place in America there are a couple names ALWAYS in the conversation - one of them being Big Bob Gibson's in Decatur, Alabama. Chris Lilly is a 4th generation partner of Big Bob's and is the head pitmaster of the Big Bob Gibson Bar-B-Q Competition Cooking Team, the winner of 17 World BBQ Championships in meat categories, and holds a record 5 Memphis In May World Grand Championships.  Lilly is a 2016 inductee into the Barbecue Hall of Fame and in 2019 he was presented with the 2019 Pioneer Award for his work in barbecue. Also, in 2020, Lilly was awarded the Legends of Barbecue Pitmaster Award by the National Barbecue Association. That's kind of what happens when you win 17 World Championships!

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Chris Schafer, pitmaster of Heavy Smoke BBQ, picked up his third world championship title at the prestigious 2022 Jack Daniels Invitational. A restaurateur and BBQ instructor, Chris talks about some of the techniques he teaches (there's a class coming up) as well as having the proper mindset. Chris’s competition trail has been filled with success as he joined the hot and fast movement with his drum cookers.

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Bourbon and BBQ are well acquainted partners in crime and as we close out the year of 2023 we are trying something that we've had in our minds since the show started a few years ago - A BOURBON TASTE OFF.
Producer T-Bone randomly selected 8 different bourbons and put them before hosts Andy, Todd and special guest Rich Fergola of Fergolicious BBQ in a blind taste test. Who comes out on top, according to their discerning palettes? Hang on, by segment three the stories start to flow - including the origin of competition barbecue's "9:22 Good Luck Shot" (that's 9:22 AM!).

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BRAD COLTER & BREANA VIA are pretty new to the BBQ scene but have taken off like a rocket in the last year. First they won the 1st Annual Made for KC Cookoff that awarded them a one year pitmaster residency at Kansas City’s new airport terminal. Just to show it was no fluke, they turned around and not only was invited to the famous Jack Daniels competition, they finished first in pork. What’s next for these two? How about taking off for Australia to compete at Meatstock!

Andy and Todd will discuss Water Smokers (which is what Brad and Bre cook on).

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Myron Mixon's won over 200 grand championships resulting in over 1,800 total trophies, 30 state championships, 8 Team of the Year awards, and 11 national championships. Mixon's teams have taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition; has been the Grand Champion at the World Championship in Memphis three times: 2001, 2004 and 2007; and has also taken first place in the Whole Hog category at the World Championship in: 2001, 2003, 2004 and 2007. And, his team is the only team to win Grand Championships in Memphis in May, Kansas City BBQ Society, and Florida BBQ Association in the same year. 

In 2013, he was inducted into the Barbecue Hall Fame in Kansas City. In 2018, he was awarded the Carolyn and Gary Well “Pioneer of Barbeque” Award by the Jack Daniel’s World Championship Invitational Barbecue.

On TV, Myron is the Executive Producer and host of “BBQ Rules,” host of “Smoked,” and star of two other hit shows “BBQ Pitmasters” and “BBQ Pitwars”.  

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What to get your favorite BBQ'er for Christmas? David Gafford offers suggestions from the many products he has personally used in The Barbecue Lab. They have all gone through David's rigorous 25 point testing, so you know they are winners.
Meanwhile, Todd & Andy will make sure to talk about gifts you might want to avoid.

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Ham? Prime Rib? Lamb? Chef Tom Jackson from ATBBQ.com has you covered this Christmas to make an impression at the dinner table.
A culinary institute trained chef, Chef Tom Jackson always brings it to the recipes he consistently develops and unveils on YouTube.  Check out his fantastic and professionally produced videos by searching "allthingsbbq" on YouTube. Oh, and hit that Subscribe button!

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As a respected authority on Texas-style barbecue, Jess Pryles is also a co-founder of the Australasian Barbecue Alliance, designed and releases the JP Signature Edition Pitts & Spitts smoker, created an internationally- acclaimed line of meat seasonings under the Hardcore Carnivore® brand and has partnered and been ambassador for numerous brands including Kingsford Charcoal, Lone Star Beef, Gerber Legendary Gear and Texas Parks and Wildlife Foundation.  
With her “meat scientist” credentials from Iowa State University, Jess is going to (with her warm-heart) unravel the myths and hesitations with frozen meats.

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Thanksgiving is here so we grabbed back to back KCBS Turkey Smoke Team of the Year leader, Chiles Cridlin, to talk about doing that turkey right for the holidays. 

Chiles is the Pit Master of "Wolf's Revenge BBQ" and is cooking with a smoker that he designed and built himself, taking it across the country on the KCBS circuit to see how his recipes and skills rank against other professional BBQ teams. Hint: Very high!

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Some outside the box Thanksgiving ideas as host Andy Groneman reminisces with the 2011 Junior World BBQ Champion, his daughter, Kaylin Groneman. You might be surprised at what comes up when they list their favorite Thanksgiving meals. Creativity is in no shortage with this family.

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Mark Lambert is a 5-time Memphis in May World Champion, the 2017 American Royal World Champion in Ribs, and won the 2019 World Championship at the Houston Livestock Show and Rodeo. He also was the first runner up at the 2018 World Food Championship BBQ competition. Residing just outside of Memphis, Tennessee, Mark will tell you that his aim is to cook meat to blow your mind, not to taste like something you’ve had before. He is considered to be one of the best pork pitmasters in the world! In this show Mark is going to talk about the real issue with pellet cookers (avoidable) and getting that great caramelization on your meat. Todd Johns will discuss with Andy how to glean from TV pitmasters and competition champions (like himself).

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Sterling Smith is 2022 World Barbecue Champion at the World Food Championships, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N’ Booty BBQ. Smith has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel’s World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 out of more than 500 professional BBQ teams, and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion. Loot N’ Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.com

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Our guest this week made an in-person studio visit all the way from Australia. Brett Robinson is well known in Melbourne as one of the original adapters of U.S. style BBQ and led the charge for teaching and it becoming so popular in Australia. He's going to let us in on some flavor profiles for lamb and we get an explanation of why it is more popular there (because they are doing it right). 

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Sunny Moody is the 2021 WFC Steak Category Champion and has received numerous awards, Grand Champion and Reserve Grand Champion plus multiple 1st place finishes in many categories in BBQ and Grilling. After a life altering diagnosis of a brain and spinal malformation along with MS, Sunny went through a major lifestyle transformation losing 80 pounds which ignited a fire inside her to become a certified nutrition coach and personal trainer. She now develops recipes some of which include wood, smoke, and seasonings to infuse flavor to create healthy options. Nothing gives her more satisfaction than teaching others how to create mouthwatering food through BBQ and Grilling. 

Todd and Andy will be going through some delicious ideas for grilling fruit.

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"STRETCH" Rumaner is completely innovative and original, as his appearance on BBQ Pitmasters proved. A frequent guest of Guy Fieri (he’s part of the famous Mess Lords), and not just on Diners, Drive-Ins, and Dives, STRETCH is becoming a common fixture on Food Network shows. He is a wild man and is always a favorite of the show. He actually ziplined a whole hog into the American Royal for smoking. This show he is going to be talking about some of the other famous antics he is known for while cooking whole hogs at The American Royal.

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Frank Cox, known as “The BBQ Pit Engineer”™️ has been building BBQ Smokers as a hobby and business for over 13 years.

Armed with a background in the Refrigeration, HVAC, and Food Equipment Industry for 28 years, he has made his living with temperature control, fluid dynamics (liquid and vapor), and heat transfer in many applications in the real world.
His passion, SmokerBuilder, was founded by Frank in 2010 with a small blog and a shop full of tools. Since then, he has published over 200 sets of smoker plans, and produced in person and online courses teaching fabrication. His mission was, and still is, to "Teach people to build a smoker".
www.smokerbuilder.com

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AARON STOFFER ON GETTING PERFECTLY DONE RIBS, PLUS "A TON OF SECRETS"

Aaron Stoffer of THE REAL Man Meat BBQ is gaining a name for himself, not only as a competitor on the BBQ circuit, but for his line of rubs and sauces as well. Aaron wanted to talk about how to get perfectly done ribs every time, and as Todd said in the show, “He’s giving away a ton of secrets!”

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Megan Day has garnered 5 World Championships, and four of those are for the incredible rubs and sauces in the BurntFinger.com line-up. Megan (one of our favorite guests) has been featured on The Today Show, Food Network’s Chopped Grill Masters (winner), the Amazon Prime documentary Smoke & Ribbons, the front page of the New York Times, Fox & Friends, and the Cooking Channel – just to name a few.

Join us for some incredible ideas on how to handle those BBQ leftovers.

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MAKING A WORLD CHAMPIONSHIP BURGER

Dave Elliott is originally from Minneapolis, he later moved to Kansas City where he found his love of bbq and outdoor cooking. Although he specializes in outdoor cooking, he has competed in the Dessert, Pasta, Burger and Steak categories at the prestigious World Food Championships.  In 2013, his team finished 2nd in Dessert and then went on to become the 2013 World Food Champion! He is currently the 2022 World Burger Champion and in 2023 he will again be competing in the Burger category. He has won several bbq contests and has received over 150 awards. At the American Royal World Series of Barbecue, he has received two perfect scores of 180 in the Dessert category! Who else would we turn to to get a handle on creating burgers your family, friends and neighbors will never forget?

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This week's guest, Meathead Goldwyn, BBQ Hall of Fame inductee & author of "Meathead: The Science of Great Barbecue and Grilling", is recognized as one of the leading authorities on BBQ.  His website, www.AmazingRibs.com, is probably the most popular BBQ website on the internet.  What is indisputable is the fact Forbes calls it the "BEST".  He will discuss getting your brisket spot on and how to deal with the infamous stall that invariably happens. Andy and Todd will be talking about trimming and cooking “Thor’s Hammer”.

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We are going to get into how to play around with your flavor profiles with Sterling Smith, 2022 World Barbecue Champion, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N’ Booty BBQ. Smith has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel’s World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 out of more than 500 professional BBQ teams, and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion. Loot N’ Booty BBQ is a 4-time Arizona BBQ Team of the Year and was featured on an episode of Destination America Channel’s Smoked, where Sterling and his wife Molly won the title of “Smoked BBQ Boss.” Loot N’ Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.com

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REPEAT BROADCAST DUE TO HEALTH CONCERNS
If you love BBQ, there is a very good chance you have heard of Big Jim Stancil, or at least his company, Bare Knuckles BBQ, which was featured during season 3 of BBQ Pitmasters on Destination America. Big Jim is a full time corporate caterer with 2 Grand Championships and a slew of category wins under his belt. HIs number is on speed dial across the NFL with teams like the New York Jets and his hometown Atlanta Falcons putting in requests for him to show up and cook for the team. Suffice it to say, he knows how to knock it out for large, hungry groups of people.

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Mark Lambert is a 5-time Memphis in May World Champion, the 2017 American Royal World Champion in Ribs, and won the 2019 World Championship at the Houston Livestock Show and Rodeo. He also was the first runner up at the 2018 World Food Championship BBQ competition. Residing just outside of Memphis, Tennessee, Mark will tell you that his aim is to cook meat to blow your mind, not to taste like something you’ve had before. He is considered to be one of the best pork pitmasters in the world! In this show Mark is going to talk about the real issue with pellet cookers (avoidable) and getting that great caramelization on your meat. Todd Johns will discuss with Andy how to glean from TV pitmasters and competition champions (like himself).

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NEW SHOW
Blane Hunter (a.k.a. Mr. Porky Butts) grew up barbecuing in south Texas from a very young age. With over 27 years of experience combined with a Culinary education from Johnson and Wales and FVTC culinary schools Blane started competing professionally in the world of BBQ in 2013. In the seven short years that followed he has accumulated one of the most impressive resumes on the BBQ circuit across America.

·       7 World Championships

·       2016 KCBS National Grand Champion – Team of the Year

·       2016 KCBS National Ribs Champion

·       2017 American Royal Open World Champion

·       2017 King of the Smoker Grand Champion

·       Multiple KCBS Perfect Scores in Chicken, Ribs, Brisket and Pork

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REPEAT - NEW SHOWS NEXT WEEK
TRAVIS CLARK has 10 World BBQ Titles to his name as Andy and Todd get caught up with his doings in Oklahoma as well as considerations in preparing for getting a run at a summer of BBQ in your own backyard.

Co-Host Todd Johns is going to wax eloquent on grilling fish, including the use of planks.

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REPEAT - Joey Machado has over 20 years in BBQ and 10+ years in the business of BBQ specializing in brand and product building. He helped build B&B Charcoal to its current ubiquitous state but is now a charcoal and BBQ pit manufacturer at his own “Texas Original Brands”.  He also specializes in white labeling and consulting in the BBQ Segment. We will talk to him about how and why there is such a difference in charcoal brands.

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ALL ABOUT CHICKEN
Back-to-Back KCBS Turkey Smoke Team of the Year Chiles Cridlin of Wolf’s Revenge BBQ, (he crushed the competition), to talk about doing the more popular poultry option (it’s chicken, right?). You may want to take notes on this one as it’s coming out fast and furious.

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Before you buy your next rack of ribs you owe to yourself to hear what Craig Sharry says about how you can get tricked into getting what you DON’T want.  Craig Sharry is the Pitmaster of Texas Pepper Jelly Competition BBQ team out of Houston, TX. Craig is a 2-time World Champion at the Houston Livestock Show and Rodeo. Craig is also a 2-time winner of the San Antonio Stock Show & Rodeo BBQ Cook-Off, the 3rd largest sanctioned cook off in the United States where over 220 teams competed.  He has won well over 80 Grand Championships and Reserve Grand Championships combined during his 15+ years of cooking. Many backyard BBQ enthusiasts and competition cookers all over the world have used his Texas Pepper Jelly, Rib Candy and Craig's Sauce in their BBQ cooking over the past 13 years.

Todd and Andy will also expand on the use of “jelly’s” in BBQ and what to consider before getting your next cooker, as well as a little bit about electric smokers.

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Sunny Moody is the 2021 WFC Steak Category Champion and has received numerous awards, Grand Champion and Reserve Grand Champion plus multiple 1st place finishes in many categories in BBQ and Grilling. After a life altering diagnosis of a brain and spinal malformation along with MS, Sunny went through a major lifestyle transformation losing 80 pounds which ignited a fire inside her to become a certified nutrition coach and personal trainer. She now develops recipes some of which include wood, smoke, and seasonings to infuse flavor to create healthy options. Nothing gives her more satisfaction than teaching others how to create mouthwatering food through BBQ and Grilling. 

Todd and Andy will be going through some delicious ideas for grilling fruit.

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Brad Leighninger of Getting’ Basted BBQ is the very definition of winning consistently. Winning pork at Memphis in May, winning the Jack Daniels Invitational, and back-to-back KCBS Team of the Year Championships (which he has won 3 out of 4 years), all of that while running multiple restaurants. Brad has become the benchmark of consistency. In this episode Brad is going to get into some specifics of the hot ‘n fast revolution in barbecue and how you need to approach cooking this way in a drum. 

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Sterling Smith, 2022 World Barbecue Champion, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N’ Booty BBQ, has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel’s World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 out of more than 500 professional BBQ teams, and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion. Loot N’ Booty BBQ is a 4-time Arizona BBQ Team of the Year and was featured on an episode of Destination America Channel’s Smoked, where Sterling and his wife Molly won the title of “Smoked BBQ Boss.” Loot N’ Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.com

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If you love BBQ, there is a very good chance you have heard of Big Jim Stancil, or at least his company, Bare Knuckles BBQ, which was featured during season 3 of BBQ Pitmasters on Destination America. Big Jim is a full time corporate caterer with 2 Grand Championships and a slew of category wins under his belt. HIs number is on speed dial across the NFL with teams like the New York Jets and his hometown Atlanta Falcons putting in requests for him to show up and cook for the team. Suffice it to say, he knows how to knock it out for large, hungry groups of people.

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TRAVIS CLARK has 10 World BBQ Titles to his name as Andy and Todd get caught up with his doings in Oklahoma as well as considerations in preparing for getting a run at a summer of BBQ in your own backyard.

Co-Host Todd Johns is going to wax eloquent on grilling fish, including the use of planks.

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REPEAT DUE TO ANDY TEACHING AMERICAN BBQ IN SOUTH KOREA
"Celebrity Chef" Aaron Franklin was named Best Chef: Southwest by the James Beard Foundation in 2015.  After countless hours spent working the pit, he has earned a reputation as one of the top celebrity chefs in the BBQ. It all began in 2009 when he and his wife Stacy opened up the first location of Franklin Barbecue, a food trailer located just off the interstate in Austin. In just 2 years, they would move to a real brick and mortar location and the restaurant earned a feature on Anthony Bourdain’s TV travel series No Reservations in 2012. Very soon Franklin BBQ garnered several mentions from reputable sources as the best BBQ in America.

In April of 2015, Franklin published his first cookbook titled Franklin Barbecue: A Meat Manifesto. The cookbook has been dubbed a definitive resource for the backyard pitmaster, providing readers with a top-to-bottom education on cooking meat and brisket. Available May 9, Aaron's new book "Smoke" will be available everywhere, including Amazon (where it can be pre-ordered).

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Joey Machado has over 20 years in BBQ and 10+ years in the business of BBQ specializing in brand and product building. He helped build B&B Charcoal to its current ubiquitous state but is now a charcoal and BBQ pit manufacturer at his “Texas Original Brands”.  He also specializes in white labeling and consulting in the BBQ Segment. We will talk to him about how and why there is such a difference in charcoal brands.

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Megan & husband Jason Day have garnered 5 World Championships, and four of those are for the incredible rubs and sauces in the BurntFinger.com line-up. Megan (one of our favorite guests) has been featured on The Today Show, Food Network’s Chopped Grill Masters (winner), the Amazon Prime documentary Smoke & Ribbons, the front page of the New York Times, Fox & Friends, and the Cooking Channel – just to name a few.

In this interview Meagan talks about the moment the light came on for her and she went from a backyard novice to NAILED IT.

Remember BBQ Fatties? NO?!?! 4x World BBQ Champion Todd Johns will reintroduce us to this BBQ classic.

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A culinary institute trained chef, Chef Tom Jackson always brings it to the recipes he consistently develops and unveils on YouTube.  If you have a weekend BBQ with friends and family, this is the guy to listen to when you have to get ready, and it doesn't even have to be a holiday.  Just the same, Tom is going to share some recipe ideas, like how to get that wonderfully thin Tavern Style crust for your pizza as well as Burnt Ends Corn Dogs. Check out his fantastic and professionally produced videos by searching "allthingsbbq" on YouTube. Oh, and hit that Subscribe button!

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As a respected authority on Texas-style barbecue, Jess Pryles is also a co-founder of the Australasian Barbecue Alliance, designed and releases the JP Signature Edition Pitts & Spitts smoker, created an internationally- acclaimed line of meat seasonings under the Hardcore Carnivore® brand and has partnered and been ambassador for numerous brands including Kingsford Charcoal, Lone Star Beef, Gerber Legendary Gear and Texas Parks and Wildlife Foundation. 

With her “meat scientist” credentials from Iowa State University, Jess is going to (with her warm-heart) unravel the myths and hesitations with frozen meats.

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Pitmaster Adam Roberts is a multiple-trophy-winning barbecue contest competitor. Adam has also authored two international best-selling books 'Ribs & Sides' in 2017 and 'Barbecue Like a Boss' which was released in late 2021. Both books were awarded Top 5 Barbecue Book of the Year (USA) in 2018 & 2022 respectively. 
Roberts is a dedicated teacher of American BBQ in Australia & New Zealand, allowing for local flavors to seep in.

Roberts also co-founded the Austral-Asian Barbecue Alliance in 2014 and the New Zealand Barbecue Alliance in 2017 and was both organizations inaugural General Manager until 2021 before renewing his focus to undertake a greater range of promotional activities to grow the profile of barbecue through reaching new audiences.

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"Celebrity Chef" Aaron Franklin was named Best Chef: Southwest by the James Beard Foundation in 2015.  After countless hours spent working the pit, he has earned a reputation as one of the top celebrity chefs in the BBQ. It all began in 2009 when he and his wife Stacy opened up the first location of Franklin Barbecue, a food trailer located just off the interstate in Austin. In just 2 years, they would move to a real brick and mortar location and the restaurant earned a feature on Anthony Bourdain’s TV travel series No Reservations in 2012. Very soon Franklin BBQ garnered several mentions from reputable sources as the best BBQ in America.

In April of 2015, Franklin published his first cookbook titled Franklin Barbecue: A Meat Manifesto. The cookbook has been dubbed a definitive resource for the backyard pitmaster, providing readers with a top-to-bottom education on cooking meat and brisket. Available May 9, Aaron's new book "Smoke" will be available everywhere, including Amazon (where it can be pre-ordered).

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David Gafford has carved out a niche for himself reviewing backyard items, from fire pits to BBQ pits, while running and operating www.thebarbecuelab.com. His videos and articles are keeping people up to date on the latest BBQ products that can help raise their game in search of that perfect smoke. Recently David attended the Hearth, Patio, BBQ Association Expo trade show in Louisville, KY and will share some of the more interesting items he came across. After that Richard Fergola will open our new featurette, "Competition Corner", with a discussion of competing as a team versus solo.

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Steven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer, and a PBS star, he has shaped America’s obsession with live-fire cooking for decades.

It started in 1998, when Workman published Raichlen’s groundbreaking THE BARBECUE! BIBLE, which fired a grilling revolution around the world, transforming the arts of smoking and grilling to the cult status it enjoys today. When this 500-recipe homage to global live-fire cooking was first published, American grilling was limited to simple summer weekend cookouts with little technique or creative thought. And now, it’s hard to believe that there was ever a time when grilling and barbecue weren’t as American as apple pie.

25 years later; 1 million copies in print; and countless accolades, including the Julia Child Cookbook Award, The Barbecue! Bible is a generational book, and Steven Raichlen is one of the most influential and celebrated barbecue pioneers of our time. BBQ RADIO NETWORK is celebrating with Steven on this show and giving away a dozen autographed copies of the latest edition of what is truly THE BARBECUE BIBLE! 4x World Champion Todd Johns co-hosts with 2x World Champion and show host Andy Groneman will discuss the impact of Steven's contribution to the BBQ world.

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When they talk about the best BBQ place in America there are a couple names ALWAYS in the conversation - one of them being Big Bob Gibson's in Decatur, Alabama.
Chris Lilly is a 4th generation partner of Big Bob's and is the head pitmaster of the Big Bob Gibson Bar-B-Q Competition Cooking Team, the winner of 17 World BBQ Championships in meat categories, and holds a record 5 Memphis In May World Grand Championships. He won the American Royal International Invitational and captured the International Jamaican Barbeque Championship. He also won the title of “King of the Smokers” at a national barbecue Invitational.

Lilly is a 2016 inductee into the Barbecue Hall of Fame and in 2019 he was presented with the 2019 Pioneer Award for his work in barbecue. Also, in 2020, Lilly was awarded the Legends of Barbecue Pitmaster Award by the National Barbecue Association. 

Lilly has appeared on “Live with Regis and Kelly,” “The Today Show” fourteen times, “The Martha Stewart Show,” “ESPN College Football Live,” and “ESPN Game Day,” as well as numerous Food Network programs, including judging BBQ Brawl with Michael Simon and Bobby Flay. Lilly is a Celebrated Chef of the National Pork Board and serves as a proud Ambassador for Kingsford Charcoal and Yeti Coolers. His private catering jobs include work for high-profile celebrities such as Keith Urban and work for companies like Nissan, Smithfield, NASCAR, and Microsoft.

In 2009, Lilly authored a compilation of recipes, stories, and advice: BIG BOB GIBSON’S BBQ BOOK, Recipes, and Secrets from a Legendary Barbecue Joint. In 2014, Lilly’s authored a second book titled: FIRE & SMOKE, A Pitmaster’s Secrets.

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Artist STRETCH Rumaner is completely innovative and original, as his appearance on BBQ Pitmasters proved. A frequent guest of Guy Fieri (he’s part of the famous Mess Lords), and not just on Diners, Drive-Ins, and Dives, STRETCH is becoming a common fixture on Food Network shows. He is a wild man and is always a favorite of the show. He actually ziplined a whole hog into the American Royal for smoking. This show he is going to be talking about pizza, which is a favorite at his many restaurants.

Special Co-Host Rich Fergola will be going into grilling the perfect ribeye.

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THE WINNINGEST MAN IN BBQ!

He’s won over 200 grand championships resulting in over 1,800 total trophies, 30 state championships, 8 Team of the Year awards, and 11 national championships. Myron’s team has taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition; has been the Grand Champion at the World Championship in Memphis three times: 2001, 2004 and 2007; and, has also taken first place in the Whole Hog category at the World Championship in: 2001, 2003, 2004 and 2007. And, his team is the only team to win Grand Championships in Memphis in May, Kansas City BBQ Society, and Florida BBQ Association in the same year. In 2013, he was inducted into the Barbecue Hall Fame in Kansas City. In 2018, he was awarded the Carolyn and Gary Well “Pioneer of Barbeque” Award by the Jack Daniel’s World Championship Invitational Barbecue.

On TV, Myron is the Executive Producer and host of “BBQ Rules,” host of “Smoked,” and star of two other hit shows “BBQ Pitmasters” and “BBQ Pitwars”.  Now he's lost 100 pounds eating BBQ and has written THE book on it.

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Ryan Cooper is the founder of BBQ Tourist and co-founder of The Smoke Sheet BBQ Newsletter, based in Omaha, Nebraska. Originally from Kansas City, Missouri, for the last several years he has been traveling throughout the country, seeking to experience and understand barbecue in all of its many forms. He regularly covers barbecue news, events, restaurants, products, and trends on social media and in The Smoke Sheet, as well as in the Kansas City Barbeque Society’s publication, The Bullsheet. He is also a frequent guest on national barbecue podcasts. A 3-time winner of the NBBQA Award of Excellence, "The Smoke Sheet is Barbecue News Worth Consuming".

Andy Groneman will also be giving lots of advice for your brisket cook.

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After 34 years of running meat markets, sausage counters, selling wholesale, and running a custom meat processing plant, David Bouska started cooking in his local BBQ competitions. Since then, David has won hundreds of competitions INCLUDING the World Champion BBQ Pitmaster of 2012, followed by a second World Championship in 2018. David appeared on season 4 & 5 of the hit TV reality show, BBQ Pitmasters & BBQ Pitmasters All Stars.  There's no one better we can think of to talk about knives than the man behind www.ButcherBBQ.com

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Craig Sharry is the Pitmaster of Texas Pepper Jelly Competition BBQ team out of Houston, TX. Craig is a 2-time World Champion at the Houston Livestock Show and Rodeo. Craig is also a 2-time winner of the San Antonio Stock Show & Rodeo BBQ Cook-Off, the 3rd largest sanctioned cook off in the United States where over 220 teams competed.  He has won well over 80 Grand Champions and Reserve Grand Champions combined during his 15+ years of cooking. Many backyard BBQ enthusiasts and competition cookers all over the world have used his Texas Pepper Jelly, Rib Candy and Craig's Sauce in their BBQ cooking over the past 13 years.

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Mitchell Schwartz played in the NFL for 9 seasons on the offensive line and earned 4 Pro Bowl nods and a Super Bowl ring with the Kansas City Chiefs. Mitch is also known for his prowess in the kitchen and behind the grill and has thousands of followers on Instagram, as well as www.mitchinthekitch.blog

Guest co-host Todd Johns will be joining Mitch to talk about getting ready with snacks and munchies for this years game featuring teams from Philadelphia and Kansas City. 

Todd will also be talking about how much smoke is too much?

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When it comes to brining and injections, Kosmo is THE guy we talk to.

Darian (KOSMO) Kozz got involved in competitive BBQing the same way thousands of other folks across America do. Kozz started cooking in the backyard with neighbors, friends, and was quickly hooked.  Over the past decade and a half Darian’s business Kosmo’s Q has slowly transformed from backyard griller into a competitive BBQ empire that sells their special brand of rubs, injections, and soaks at their online store KosmosQ.com, as well as dozens of retailers selling their product throughout the United States.  

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Amy Mills is considered a complete authority on barbecue and the business that surrounds it.  She’s a featured judge on various barbecue shows such as Food Network’s BBQ Brawl, Firemasters, CHOPPED, Best in Smoke, Kingsford Invitational, and Smoked, as well as co-star of the Mills Family’s own digital series,Peace, Love, and Barbecue.

Co-authored with her dad, BBQ Hall of Famer Mike Mills, affectionately known as “The Legend” in the world of barbecue, her cookbook Peace, Love, and Barbecue is considered a classic in the genre, was nominated for a James Beard Foundation award, and won the National Barbecue Association Award of Excellence. Their second book, Praise the Lard, was published in May 2017. 

17th Street Barbecue is headquartered in Murphysboro, Illinois, with an outpost in the neighboring town of Marion. Influenced by her business, Murphysboro was proclaimed the “Barbecue Capital of Illinois” by the State Legislature in 2014. The Factory at 17th Street, their barbecue sauce co-packing facility launched in 2021. 

In the late Mike Mills’ own words, “Life’s too short for a half-rack.”

Andy is going to get into doing MacNCheese in the smoker.

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Grills, Smokers and Corn Roasters – OH MY! Holstein MFG has an incredible line of products that includes all of these and more. Our guest (and show sponsor), Darrin Schmidt, grew up in the business and has spent 40+ years designing and building quality grills and smokers for everyone from the backyarder to the state fair, and even NASCAR. Holstein Manufacturing was founded with the goal of simplifying the art of grilling and smoking, so one big distinguishing feature of Holstein products is the availability of propane as a primary heat source.

Their first unit (back in the ‘70’s) was designed to prepare a whole hog for a town fundraiser in order to save Turner Hall in Holstein, Iowa. They have carried that spirit of ingenuity into their massive line of products that are NSF and UL approved.

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Meat tenderness is an art form based in a lot of science. Richard Fergola, of Fergolicious BBQ, has a knack for sharing the art & science of barbecue. His expert knowledge is backed by numerous awards within the KCBS competition circuit as well as appearances on television shows like Destination America’s "BBQ Pitmasters" and Food Network’s "Chopped Grillmasters."  In addition to cooking award-winning barbecue, he is also a KCBS Master Certified BBQ Judge.  It all came together in November of 2021 when Richard won the KCBS Invitational World Championship in Shawnee, OK.

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This week's guest, Meathead Goldwyn, was inducted into the BBQ Hall of Fame this last September at The American Royal.  Author of "Meathead: The Science of Great Barbecue and Grilling", Mr. Goldwyn is recognized as one of the leading authorities on BBQ.  His website, www.AmazingRibs.com, is probably the most popular BBQ website on the internet.  What is indisputable is the fact Forbes calls it the "BEST".  He will discuss couch-gating and making 'cracklins' and wings for your guests as we transition to the peak of football season. Dave and Andy will be talking about making delicious and savory nut mixes.

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Blane Hunter (a.k.a. Mr. Porky Butts) grew up barbecuing in south Texas from a very young age. He was tending fires and checking temps as soon as he could help with his dad’s passion for the magic that happens in the world of “low and slow” pit smoking. With over 27 years of experience combined with a Culinary education from Johnson and Wales and FVTC culinary schools Blane started competing professionally in the world of BBQ in 2013. In the seven short years that followed he has accumulated one of the most impressive resumes on the BBQ circuit across America.

·       85 top 10 finishes

·       22 Grand Championships in 9 different states

·       7 Reserve Grand Championships

·       2016 KCBS National Grand Champion – Team of the Year

·       2016 KCBS National Ribs Champion

·       2017 American Royal Open World Champion

·       2017 King of the Smoker Grand Champion

·       Multiple KCBS Perfect Scores in Chicken, Ribs, Brisket and Pork

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Travis Clark's "Clark Crew BBQ" has won over 700 Top-10 awards in competition barbecue, culminating with being crowned the Grand Champion of the Jack Daniel’s World Championship Invitational in 2019. The Jack Daniel’s Invitational is one of the most prestigious BBQ competitions in the world. All of this while cooking on some of the biggest stages against some of the best teams in the world. Going with Prime Rib for Christmas dinner? Andy has some tips for you.

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In 2009, Craig Verhage earned his nickname, The BBQ Ninja, because of his unique style which consists of a bandana, sunglasses and his flamethrower. Craig teaches cooking classes that feature wild game he hunts and harvests, including alligator, duck and venison. Cooking alligator using his flamethrower has become his calling card. Craig is going to share with us how to get the most out of venison and gator while on the grill. Todd Johns of Plowboys BBQ sits in as co-host and shares some ideas for Christmas dining.

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Myron Mixon just came out with a new line of pellet smokers produced by Smokin' Brothers. He tells us why he chose them and the features other manufacturers are missing.
After more than thirty years of winning contests for his smoked hogs, briskets, ribs, and chickens, Myron knows a whole lot about barbecue. So what does the “winningest man in barbecue” know about living a healthy lifestyle? As someone who was overweight and unhealthy before losing more than 100 pounds, he’s figured out how to cook and eat the foods he loves and still live healthfully. Having kept those pounds off for more than two years, Mixon is living proof that you can eat barbecue and be healthy, if you know how to do it right.

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A culinary institute trained chef, Chef Tom Jackson always brings it to the recipes he consistently develops and unveils on YouTube.  If you have a weekend BBQ with friends and family, this is the guy to listen to, and it doesn't even have to be a holiday.  Just the same, Tom is going to share some Cyber Monday gift ideas as well as what to do with those leftovers that are getting to the use it or lose it stage. Check out his fantastic and professionally produced videos by searching "allthingsbbq" on YouTube. Oh, and hit that Subscribe button!

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When Malcom Reed started competing in barbecue competitions it didn’t take long for this hobby to develop into a full-blown addiction. After being inspired by the camaraderie and brotherhood of the sport, Malcom and his wife Rachelle developed HowToBBQRight.com, a website devoted to sharing BBQ techniques and promoting the Competition BBQ Lifestyle. In conjunction with that they began producing YouTube videos and have over 1.4 million subscribers. Through his cooking team, Killer Hogs, and his HowToBBQRight.com, Malcom is a constant student of ‘Que… and his goal is to share his knowledge and passion with everyone.

This week Malcom is going to share some tips for Thanksgiving, whether you can get your hands on a turkey or not.

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Travis Clark’s “Clark Crew BBQ” has won over 700 Top-10 awards in competition barbecue, culminating with being crowned the Grand Champion of one of the most prestigious BBQ competitions in the world, the Jack Daniel’s World Championship Invitational in 2019.  All of this while cooking on some of the biggest stages against some of the best teams in the world and collecting 10 World Championships. This episode Travis is going to give us some of his best turkey tips and catch us up on what he’s up to. 

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INCLUDES 10 MINUTE BONUS SEGMENT    
Thanksgiving is right around the corner so we grabbed back to back KCBS Turkey Smoke Team of the Year (he crushed the competition) leader, Chiles Cridlin, to talk about doing that turkey right for the holidays. He dropped so much on us, including some secrets that will make you take notice. Andy even advises listeners to take notes. Join us as we kick off our holiday focus the next few weeks with a World Turkey Champion.

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Megan Day has garnered 5 World Championships, and four of those are for the incredible rubs and sauces in the BurntFinger.com line-up. Megan (one of our favorite guests) has been featured on The Today Show, Food Network’s Chopped Grill Masters (winner), the Amazon Prime documentary Smoke & Ribbons, the front page of the New York Times, Fox & Friends, and the Cooking Channel – just to name a few.

Join us for some incredible recipe ideas, including "Zombie Hands Meatloaf" - just for Halloween.

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Chris Schafer, pitmaster of Heavy Smoke BBQ, picked up his third world championship title at the prestigious 2022 Jack Daniels Invitational. A restaurateur and BBQ instructor, Chris talks about some of the techniques he teaches as well as having the proper mindset. Currently running in 7th place for KCBS team of the year, Chris’s competition trail has been filled with success as he joined the hot and fast movement with his drum cookers.

Andy and Dave will talk about cooking up a pork butt and how to share it on Halloween night with all the visitors coming to your door.

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Chef Brad Wise originally never had any culinary aspirations. A serendipitous tag-along led to a job mopping floors at Jake’s Pizza. Now, he’s one of the Central Coast Region of California’s leading chefs and restaurateurs, with five distinct concepts that highlight the bold, smoky, wood-fired flavors he’s known for. Chef fell in love with the Santa Maria-style of grilling and the live fire proved to be fun for him, the unharnessed, spontaneous flame, the drama fueling his obsession with wood-fired everything. This has become his unintentional trademark, a signature style that is on full display across his portfolio of restaurants, which to date include Trust, Fort Oak, Rare Society, Cardellino, Mr. Trustee, and The Wise Ox. Brad will talk a little about his Sinatra’s Rat Pack inspired Rare Society as well as a Thanksgiving turkey alternative with a Pork Crown Roast.  Dave and Andy will get into some creative BBQ side dishes.

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We've had many American Royal winners on the show before, but not like this guy.
It's never been done before! Our guest this week just won BOTH major events (Invitational and Open) at the 2022 American Royal World Series of BBQ. No one saw him coming - it was his first ever American Royal. An Executive Chef out of the Chicago area, Grant Basiliere did the impossible by first defeating over 200 other teams in the Invitational Competition and then again, the next day, ended up on top of over 500 other teams in the Open Competition.

Dave and Andy talk about making that fall classic, chili.

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Jess Pryles is a full fledged Hardcore Carnivore. She’s a cook, author, and TV personality specializing in the field of meat, with a particular expertise in beef. She’s also a respected authority on live fire cooking and BBQ. Her expertise lies in all things red meat, having once been referred to as “the goddess of all things that have previously moo-ed”. She creates dynamic original recipes with a Southern and Tex-Mex twist, and is also a respected authority on Low 'N' Slow smoked meats, particularly Texas style barbecue. She is also the creator of the internationally-acclaimed line of meat & steak seasoning rub, Hardcore Carnivore®, and in early 2018 a cookbook of the same name hit the shelves. She is also the co-host of the BBQuest TV show.

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Bill West writes about Country music and Barbecue Tricks. West served as one of the founding board members for the Southern Barbecue Network and is a certified SBN judge. His website at http://BarbecueTricks.com and his YouTube channel – are places to get bite sized information about grilling and BBQ.  His book "BBQ Blueprint" was his first addition to the website flow of information. He has since released "The Complete Electric Smoker Cookbook", and "The Ultimate Wood Pellet Grill Smoker Cookbook".  His free BBQ Sides and Sauces eCookBook is also available at his site. 

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Aaron Stoffer of THE REAL Man Meat BBQ is gaining a name for himself, not only as a competitor on the BBQ circuit, but for his line of rubs and sauces as well. Consistent high scores in chicken is why we have invited Aaron to talk about how to raise your backyard game with great chicken every time.

Dave and Andy talk about hot sauce and crafting street tacos.

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Christie Vanover is the California AND Nevada State BBQ Champion and is making waves on the west coast with GirlsCanGrill.com, a website filled with blogging, recipes, tips, rubs and more, including her line of BBQ rubs. Christie is going to give us some great tips on tailgating, as well as walk us through her method of cooking brisket.

Andy and Dave are going to cover some how-tos with Jerk Chicken. So if your chicken is being a jerk...

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What's the one thing BBQ legend Johnny Trigg had wished Tim Scheer had told him about hot and fast drum cooking before he started? We've got it right here for you. If you are thinking about making the switch to a drum cooker (like the Gateway Drum Cookers) then this show is for you. World Champion Pitmaster Tim Scheer blew the literal lid off of the "low and slow" barbecue world when he masterminded the Gateway Drum Smoker and beat over 600 teams at the American Royal BBQ Competition in 2012 with his ribs that were cooked in two hours and 15 minutes.  His "hot and fast" method, as well as his Gateway smoker, is rapidly becoming a backyard favorite. Dave and Andy will discuss the melding of BBQ and salad?!? They might take away our BBQ cards for this one!

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Pitmaster Rodney Scott has been cooking whole-hog barbecue over wood coals since he was 11 years old. For the next 25 years he worked with his family in their BBQ stop in Hemingway, SC until 2017 when he opened Rodney Scott’s BBQ in Charleston, SC.  In the same year the restaurant was named one of the 50 Best New Restaurants by Bon Appetit Magazine and in 2018, Scott was awarded the James Beard Foundation’s award for Outstanding Chef in the Southeast, being only the second pitmaster to ever do so. He's now working on opening his 6th restaurant in Nashville. Rodney is going to give us ideas for the last blast of the summer BBQ, Labor Day weekend.  Andy and Dave will be talking about grilling fish. 

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Sunny Moody is the 2021 WFC (World Food Championships) Steak Category Champion and has received numerous awards, Grand Champion and Reserve Grand Champion plus multiple 1st place finishes in many categories in BBQ and Grilling. Moodswing BBQ was founded by Sunny and Jeff Moody as a professional competition BBQ team. What started as a passion for backyard BBQ and live fire cooking with family and friends has evolved into a full-fledged, high profile professional competition BBQ team. Nothing gives Sunny more satisfaction than teaching others how to create mouthwatering food through BBQ and Grilling. 

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Travis Clark's "Clark Crew BBQ" has won over 700 Top-10 awards in competition barbecue, culminating with being crowned the Grand Champion of one of the most prestigious BBQ competitions in the world, the Jack Daniel’s World Championship Invitational in 2019.  All of this while cooking on some of the biggest stages against some of the best teams in the world. This episode Travis is going to walk us through his method of cooking pork butt.  Andy and Dave dig into options for grilled corn on the cob.

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After winning The American Royal, Pitmaster Todd Johns built a Kansas City BBQ reputation well known by many, in and out of KC. Three Plowboys restaurants and THE barbecue go-to at Arrowhead Stadium for Chiefs games, Johns is moving on to bigger and better things.  BBQRN has been wanting to do a show about opening a BBQ restaurant for some time and now that he's exiting we were able to get his well earned advice to those with that dream. 
Dave and Andy get into summertime appetizers you can grill and smoke - and what in the world is "Cold Smoking"?

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In the last 20 years Ray Lampe, a.k.a. "DR. BBQ",  has become a legend in the BBQ community, dominating the BBQ competition circuit by winning dozens of competitions all across the country. He is one of the country's leading authorities on BBQ, grilling and tailgating with 10 books on the subject.  
Ray has appeared on The Food Network, most recently as a judge and expert on "Tailgate Warriors w/ Guy Fieri", HGTV, CNN, Discovery, OLN, and is a regular guest on Sirius/XM radio. He has been featured in several publications including, Life Magazine, Maxim, Food & Wine, Men's Journal, USA Today, and The Wall Street Journal.
Dave and Andy are going to get specific about keys to brining.

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Let’s Talk Ribs with National Champion Rod Gray
Rod Gray, was crowned undefeated Grand Champion of the 2013 Kingsford’s BBQ Pitmasters (Season 4) on national television.  A National Championship in 2009, Rod Gray of BBQ competition team Pellet Envy was also the runner-up National Champion in 2010 and has been named the best pork ribs and brisket cook in the entire country.  In other words, Rod is one of the winningest pitmasters in the history of BBQ and this week he is zeroed in on making you better at cooking ribs.

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Megan Day (one of our favorite guests) has been featured on The Today Show, Food Network’s Chopped Grill Masters (winner), the Amazon Prime documentary Smoke & Ribbons, the front page of the New York Times, Fox & Friends, and the Cooking Channel – just to name a few. Recently she was targeted to go against Bobby Flay and will talk about that in this episode. Since its founding in 2008, Burnt Finger BBQ has racked up countless awards on the competition barbecue circuit, including numerous State Championships, 1st place chicken at the prestigious American Royal World Series of Barbecue, and overall Top 10 finishes at the American Royal, Memphis in May and World Food Championships. Megan is going to cover economical meat alternatives while Dave and Andy will address smoking meat with a gas grill.

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Brad Colter and Brie Via finally found their sweet spot to win their first ever BBQ Grand Championship. This time the stakes were the highest they’ve ever been with a $25,000.00 first place purse and a one-year licensing contract with royalties for a BBQ restaurant at the new Kansas City International Airport currently under construction. The 8,000-square-foot competition BBQ themed restaurant is set to open with the new airport in March of 2023. Brad and Brie’s recipes will be the feature on the menu. Brad will tell us what went down and Brie will share her path to making great brisket. Andy is going to get into how to approach making your own barbecue sauce.

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Our Annual 4th of July Burgers, Brats and Dogs (Oh My!) show is back. This time around Chef Tom Jackson of All Things Barbecue (www.atbbq.com ), was assigned the task to tell us how to elevate our Burgers, Brats and Dogs to beyond expectations. Jackson is widely known for his videos at the All Things BBQ YouTube Channel.  

A culinary institute trained chef, Chef Tom always brings it to the recipes he consistently develops and unveils on YouTube.  If you have a weekend BBQ with friends and family, this is the show to listen to, and it doesn't even have to be a holiday.

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REPEAT - After more than thirty years of winning contests for his smoked hogs, briskets, ribs, and chickens, Myron Mixon knows a whole lot about barbecue. So what does the “winningest man in barbecue” know about living a healthy lifestyle? As someone who was overweight and unhealthy before losing more than 100 pounds, he’s figured out how to cook and eat the foods he loves and still live healthfully. Having kept those pounds off for more than two years, Mixon is living proof that you can eat barbecue and be healthy, if you know how to do it right.

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After 34 years of running meat markets, sausage counters, selling wholesale, and running a custom meat processing plant, David Bouska started cooking in his local BBQ competitions. Since then, David has won hundreds of competitions INCLUDING the World Champion BBQ Pitmaster of 2012, followed by a second World Championship in 2018. David appeared on season 4 & 5 of the hit TV reality show, BBQ Pitmasters & BBQ Pitmasters All Stars.  There's no one better we can think of to talk about aging meat than the man behind www.ButcherBBQ.com

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Operation BBQ Relief was founded in May 2011 in response to a need for relief efforts in tornado-stricken Joplin, Missouri, a community of about 50,000 residents. Volunteers from competition BBQ teams from eight states answered the need to help feed displaced families, police, fire, National Guard and emergency personnel. Since then, OPERATION BBQ RELIEF has served over 9 million BBQ meals in situations most of us hope we never face. Stan Hays is CEO of this organization and will talk about how to get involved and also cooking AT the Super Bowl. Co-Host Andy Groneman will give some ideas for pizza?!?

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Christopher Prieto is a champion pitmaster and owner of PRIME Barbecue in Knightdale, N.C. His journey into cooking and the world of barbecue began when he was a child. Today, after years of cooking on the professional barbecue circuit, Christopher believes he has finally achieved what he considers “barbecue excellence” with his own signature style that fuses together elements of Texas, Kansas City and North Carolina flavors. Christopher was featured on season 5 of the TV program “BBQ Pitmasters” and published his first book with Southern Living titled “Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling & Smoking.”

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Ryan Cain went from backyard pitmaster to American Royal Champion and will give us the lowdown on his chicken and ribs, as well as how the Backyard Competition Series works. Dave and Andy will also talk about a couple great items that will make your family and guests very happy at your Memorial Day BBQ.

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Craig Sharry is the Pitmaster of Texas Pepper Jelly Competition BBQ team out of Houston, TX. Craig is a 2-time World Champion at the Houston Livestock Show and Rodeo. Craig is also a 2-time winner of the San Antonio Stock Show & Rodeo BBQ Cook-Off, the 3rd largest sanctioned cook off in the United States where over 220 teams competed.  He has won well over 80 Grand Champions and Reserve Grand Champions combined during his 15+ years of cooking. Many backyard BBQ enthusiasts and competition cookers all over the world have used his Texas Pepper Jelly, Rib Candy and Craig's Sauce in their BBQ cooking over the past 13 years.

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The two game changers for great barbecue are a good thermometer and the ability to manage your fire. This week's guest, Meathead Goldwyn, who was inducted into the BBQ Hall of Fame this last September, will enlighten us on key factors to consider.  Author of "Meathead: The Science of Great Barbecue and Grilling", Mr. Goldwyn is recognized as one of the leading authorities on BBQ.  His website, www.AmazingRibs.com, is probably the most popular BBQ website on the internet.  What is indisputable is the fact Forbes calls it the "BEST" BBQ website out there.  Dave and Andy will be talking about what to consider when buying a new smoker or grill for this season.

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We get caught up with competitive BBQer and restaurateur Joe Pearce of SLAPs BBQ in Kansas City.  Joe and SLAP's BBQ are the Back-to-Back KCBS Team of the Year Reserve Grand Champion for 2020 & 2021.  Joe has been featured on TV in BBQ Pitmasters and teamed up with Bobby Flay on the Food Network to compete for the crown of "Master of 'Cue".  But probably his biggest achievement was opening Slap's barbecue joint in BBQ heavy Kansas City and recently being proclaimed best BBQ place in Kansas by Food & Wine Magazine.  Pretty impressive. 

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The heart of Plowboys BBQ is competition-style barbecue. It began in 2001 when Todd Johns and his brother-in-law, Randy Hinck, started Pork Pullin Plowboys, their competition team. For the next six years, Todd and Randy would travel all over the country, participating in competitions, perfecting their craft and learning what makes truly great barbecue. Along the way Todd became a recurring theme at the American Royal, becoming Sausage Champion, Pork Reserve Champion, Brisket Champion, Chicken Reserve Champion, Pork Champion, Runner-Up and finally Grand Champion. In this show Todd talks about the fun schedule he and Andy are facing the next few weeks as BBQ season is HERE. Andy and Dave get into the Cinco de Mayo entertaining scene and Andy introduces us to south of the border grilling.

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Contest information to win a new Fireboard Spark Instant Read Digital Thermometer!
Thermometers. They've been called the #1 difference maker for smoking and grilling. Ted Conrad, co-founder of Fireboard Labs, makers of innovative thermometer solutions, joins us to talk about some of what they offer. 

Also in this week's show, what are they serving at ballparks this baseball season. Reese's Peanut Butter Cups on a pulled pork sandwich?  That's just the beginning. 

Hold on for the last segment when Andy walks us through cooking seafood on the grill.

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Max Good is the man in charge of finding the best products for the AmazingRibs.com Equipment Reviews section. He is the only man in the world who tests grills and smokers for a living and has cooked on more than anyone in history. Max loves barbecue so much that he took his barbecue sauce recipes, had them bottled, and now sells Black Swan Premium, All-Natural Sauces around the world. Traeger and Weber take center stage in this episode. Dave and Andy discuss different cuts of meat.

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Brian Wahby is owner of Eximius Productions which produces huge public BBQ & music festivals in St. Louis, Denver, Jacksonville and Kansas City – with more cities joining the line up along the way.  These festivals feature top pitmasters from the U.S. making their BBQ available to the public.  The second annual KC BBQ Fest takes place at Arrowhead Stadium the first weekend of May, 2022. 
Also joining us in the studio as another co-host with Andy Groneman is Todd Johns of Plowboys BBQ. Todd is a past American Royal Sausage Champion, Pork Reserve Champion, Brisket Champion, Chicken Reserve Champion, Pork Champion, Runner-Up and of course Grand Champion. 

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Bill West writes about Country music and Barbecue Tricks. West served as one of the founding board members for the Southern Barbecue Network and is a certified SBN judge. His website at http://BarbecueTricks.com and the YouTube channel – are places to get bite sized information about grilling and BBQ. His book "BBQ Blueprint" was his first addition to the website flow of information. He has since released "The Complete Electric Smoker Cookbook", and "The Ultimate Wood Pellet Grill Smoker Cookbook". His free BBQ Sides and Sauces eCookBook is also available at his site. 

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Amy Mills was raised on smoke, sauce, and Magic Dust®. Owner of the renowned barbecue destination, 17th Street Barbecue, she’s the industry’s go-to girl for all things barbecue. As the recipient of the Barbecue Heroine prize and consistently named a leader in her industry, it’s Amy’s mission to spread the gospel of barbecue.  

Amy is considered a complete authority on barbecue and the business that surrounds it.  She’s a featured judge on various barbecue shows such as Food Network’s BBQ Brawl, Firemasters, CHOPPED, Best in Smoke, Kingsford Invitational, and Smoked, as well as co-star of the Mills Family’s own digital series,Peace, Love, and Barbecue.

Co-authored with her dad, BBQ Hall of Famer Mike Mills, affectionately known as “The Legend” in the world of barbecue, her cookbook Peace, Love, and Barbecue is considered a classic in the genre, was nominated for a James Beard Foundation award, and won the National Barbecue Association Award of Excellence. Their second book, Praise the Lard, was published in May 2017. 

17th Street Barbecue is headquartered in Murphysboro, Illinois, with an outpost in the neighboring town of Marion. Influenced by her business, Murphysboro was proclaimed the “Barbecue Capital of Illinois” by the State Legislature in 2014. The Factory at 17th Street, their barbecue sauce co-packing facility launched in 2021. 

In the late Mike Mills’ own words, “Life’s too short for a half-rack.”

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Pitmaster Rodney Scott has been cooking whole-hog barbecue over wood coals since he was 11 years old. For the next 25 years he worked with his family in their BBQ stop in Hemingway, SC until 2017 when he opened Rodney Scott’s BBQ in the North Central neighborhood of Charleston, SC.

In the same year the restaurant was named one the 50 Best New Restaurants by Bon Appetit Magazine and in 2018, Scott was awarded the James Beard Foundation’s award for Outstanding Chef Southeast, being only the second pitmaster to ever do so. Rodney has been the subject of a full episode of the award-winning Netflix, Chef’s Table series and worked as a judge on Food Network’s BBQ Brawl for two seasons. His cookbook, Rodney Scott’s World of BBQ, published by Clarkson Potter was released in the spring of 2021 to great fanfare. 

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Steven Raichlen hosts the popular TV shows Steven Raichlen’s Project Fire and Project Smoke, Primal Grill, and Barbecue University on Public Television. His 31 books include the international blockbusters The Barbecue Bible and How to Grill (with combined sales of more than 3 million copies), and the New York Times bestselling Planet Barbecue and Project Smoke (Workman Publishing).

An award-winning journalist, Raichlen writes regularly for The New York Times. His work has appeared in The Wall Street Journal, Esquire, GQ, and all the major food magazines. In 2015, he was inducted into the Barbecue Hall of Fame.

Raichlen is the creator of the Project Smoke and Barbecue Essentials lines of grilling accessories and seasonings. You can now order Steven’s cooked food from www.planetbarbecue.com and have it delivered to your door.

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After more than thirty years of winning contests for his smoked hogs, briskets, ribs, and chickens, Myron Mixon knows a whole lot about barbecue. So what does the “winningest man in barbecue” know about living a healthy lifestyle? As someone who was overweight and unhealthy before losing more than 100 pounds, he’s figured out how to cook and eat the foods he loves and still live healthfully. Having kept those pounds off for more than two years, Mixon is living proof that you can eat barbecue and be healthy, if you know how to do it right.

Support the show

www.bbqradionetwork.com

After 34 years of running meat markets, sausage counters, selling wholesale, and running a custom meat processing plant, David Bouska started cooking in his local BBQ competitions. Since then, David has won hundreds of competitions INCLUDING the World Champion BBQ Pitmaster of 2012, followed by a second World Championship in 2018. David appeared on season 4 & 5 of the hit TV reality show, BBQ Pitmasters & BBQ Pitmasters All Stars.  There's no one better we can think of to talk about aging meat than the man behind www.ButcherBBQ.com

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Barbecue is, to some degree, all about that smoky flavor that can only be provided by burning something.  Whether with logs or chips, wood provides a wide palette of seasoning for your meats no different than any array of rubs or spices.  Guest Nick Broughton supplies barbecue stores nationwide with the wood products necessary to add flavor to your cookouts and knows as much about the subject as just about anyone can. He will also talk about their upcoming bourbon barrel wood chips AND smoked cocktail kit. Dave and Andy are going to talk about the basics of injecting “stuff”.

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Our guest, Mike Erickson, a trained chef and high school culinary arts teacher in Texas, has embarked on a national quest to get high school kids involved in competitive barbecue. This is the story of National High School BBQ Association and how you (and your teen) can get involved. Dave and Andy will talk about the A to Z of meat injections.

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