Best BBQ Show

A long conversation with three of the people who make Snow's BBQ the best place to be on a Saturday.Clay Cowgill cooks all the brisket, turkey, and ribs at Snow's BBQ. His brisket warms my soul. Rissa handles all the VIP guests, locals, and to-go orders coming off the pits. She could write a book on hospitality and enhances the experience of every customer.Ally runs a badass gym in Elgin with her husband. She has a strong focus on her health and fitness. You'll often see her running fresh meat into the restaurant for all the hungry customers.Get a free WHOOP 4.0 and your first month free: https://join.whoop.com/#/A32CCFGet your Earlybird edibles at https://bit.ly/3p24F682.5mg of REAL THC from hemp in every gummy. Legal in all 50 states (Thanks to the 2018 farm bill) Get your Best BBQ merch at www.bestbbqshow.comSign up for Butcher Box. Meat delivered right to your door!https://bchrbox.co/BestBBQShowEvery purchase you make supports the show and everything we do.If you took the time to click on any of these links, thank you! I'm truly grateful for the people I get to meat hosting this show. Until next time, stay tuned!Don't be a stranger! Follow the show on your favorite social app!https://www.facebook.com/bestbbqshowhttps://www.instagram.com/bestbarbecue/https://podkite.link/XSZfJJOhttps://twitter.com/BestBarbecue

Ernest Servantes is a well known member of the Texas BBQ community. He is the Capo of the Brisket Cartel. He has a long list of competition wins across the country. Now his restaurant is on everyone's list. Enjoy this conversation with Ernest Servantes owner of Burnt Bean Co   Thanks for listening!   Don't be a stranger! Follow the show on your favorite social app! Instagram | Podcast | Twitter | YouTube | Facebook Get your Earlybird edibles at www.earlybirdcbd.com/yoni. 2.5mg of REAL THC from hemp in every gummy. Legal in all 50 states (Thanks to the 2018 farm bill) Every purchase you make supports the show and everything we do. Get your Best BBQ merch at www.bestbbqshow.com Sign up for Butcher Box. Meat delivered right to your door! https://bchrbox.co/BestBBQShow If you took the time to click on any of these links, thank you! I'm truly grateful for the people I get to meat hosting this show. Until next time, stay tuned!

This episode is all about old school. Sam's BBQ in East Austin had many owners in the past. Now it's under the care of Brian Mays. A man who has turned down millions for his location in the popular East Austin area. They've even added a Daquiri bar inside the restaurant. His ideas are old school. His style of cooking is old as well. Thanks for listening!   Don't be a stranger! Follow the show on your favorite social app! Instagram | Podcast | Twitter | YouTube | Facebook Get your Earlybird edibles at www.earlybirdcbd.com/yoni. 2.5mg of REAL THC from hemp in every gummy. Legal in all 50 states (Thanks to the 2018 farm bill) Every purchase you make supports the show and everything we do. Get your Best BBQ merch at www.bestbbqshow.com Sign up for Butcher Box. Meat delivered right to your door! https://bchrbox.co/BestBBQShow If you took the time to click on any of these links, thank you! I'm truly grateful for the people I get to meat hosting this show. Until next time, stay tuned!

We're talking BBQ, jokes, food and fun. William F. Montgomery is a recent transplant and an up and coming comedian. He's part of the Kill Tony Show and you can watch him on YouTube and follow his Instagram! Cade Mercer runs CM Smokehouse and has some of the most interesting creations in BBQ. From burgers to crunchwrap supremes he's got a menu I'll never get tired of. Enjoy this episode! Over 80 minutes of us talking BBQ and more!   Don't be a stranger! Follow the show on your favorite social app! Instagram | Podcast | Twitter | YouTube | Facebook   Get your Earlybird edibles at www.earlybirdcbd.com/yoni. 2.5mg of REAL THC from hemp in every gummy. Legal in all 50 states (Thanks to the 2018 farm bill) Every purchase you make supports the show and everything we do. Get your Best BBQ merch at www.bestbbqshow.com Sign up for Butcher Box. Meat delivered right to your door! https://bchrbox.co/BestBBQShow If you took the time to click on any of these links, thank you! I'm truly grateful for the people I get to meat hosting this show. Until next time, stay tuned!

Thanks for listening! I missed y'all and we're back to keep talking BBQ with all of your favorite people.   Don't be a stranger! Follow the show on your favorite social app! Instagram | Podcast | Twitter | YouTube | Facebook   Get your Earlybird edibles at www.earlybirdcbd.com/yoni. 2.5mg of REAL THC from hemp in every gummy. Legal in all 50 states (Thanks to the 2018 farm bill) Every purchase you make supports the show and everything we do.   Get your Best BBQ merch at www.bestbbqshow.com   Sign up for Butcher Box. Meat delivered right to your door! https://bchrbox.co/BestBBQShow   If you took the time to click on any of these links, thank you! I'm truly grateful for the people I get to meat hosting this show. Until next time, stay tuned!

Welcome to all the new listeners! Follow us on all our social media channels! Youtube Twitter Instagram TikTok Facebook

Welcome to all the new listeners! Follow us on all our social media channels! Youtube Twitter Instagram TikTok Facebook

Welcome to all the new listeners! Follow us on all our social media channels! Youtube Twitter Instagram TikTok Facebook

Happy New Year! I hope you're all healthy and happy in 2021! Let's eat more BBQ than ever this year! Welcome to all the new listeners! Follow us on all our social media channels! Youtube Twitter Instagram TikTok Facebook

Jeremiah Watkins works hard to make people laugh, that's why I'm always honored to keep this funny man fed. We met over BBQ in their greenroom more than a year ago, now we're talking BBQ at Terry Black's BBQ in Dallas. It was an honor to talk to Jeremiah and learn even more about why he's so funny! Follow Jeremiah on everything! https://www.jeremiahwatkins.com/ Watch the show on YouTube! www.youtube.com/bestbbqshow

Blake stoker loves coming to Texas. A few weeks ago he came to hang out for his birthday. We sat down with Kyle Stallings and John Brotherton to chat on a nice Tuesday afternoon.

This week I sit down with Sawyer Lewis. Her role is vital to their operations and their hard work during this pandemic. A linchpin to the organization, her drive and focus will soon be expressed in a stunning restaurant. The details are still top secret but you know I'm not here to ask about the future. I want to hear the stories of Leroy and Lewis. Enjoy the episode! Follow Sawyer and the Leroy and Lewis Crew! @SawyerBLewis @LeroyandLewis @EvanLeroy @NathanLewisBrewing @ChudsBBQ @LittleDelicious @cole_parkman23 @themattyfav Follow the show! Instagram | Podcast | Twitter | YouTube | Facebook

Texas BBQ is the best and I challenge you to change my mind. The heat, the smoke, the perfectly seasoned wood all come together to make flavors beyond your imagination. That's why you can find Texas BBQ Cooks all over the world. From the Philippines to Sweden. Welcome to all the new listeners! Follow us on all our social media channels! Youtube Twitter Instagram TikTok Facebook

Bradley Robinson started cooking BBQ as a break from other work. Now his whole life revolves around it. He makes the pits that people use to smoke. His recipes are growing on YouTube every week. You can eat the food he cooks at Leroy and Lewis. You can even join the Leroy and Lewis Patreon to get all the info behind their entire menu. Thank you for being patient in this unprecedented time. I'm working on getting the show consistent again and I appreciate all the support through everything! Stay tuned for more from Best BBQ.  

This conversation was recorded right as the pandemic was warming up in March. While I was cooking a brisket Max came over to help me finish it off. We sat down around 2am so you know this is going to be a good conversation. Make sure to follow Max! @texicanabbq on Instagram and www.texicanabbq.com!  

Matt Horn cooks Texas BBQ in Oakland, California. His restaurant is close to opening even during this unprecedented time. Hear his story and how Texas BBQ is taking over the west coast! Follow Matt on Instagram: @matthornx @HornBarbecue @kowbird Subscribe to our YouTube Channel where you can watch the interviews and listen at the same time! www.youtube.com/bestbbqshow.

Thank you for listening! This week we're back in Marfa talking BBQ, small towns and love is in the air! Mark, Katie Rose and Kaki Ann tell us all about the food they cook and the cool old kitchen they cook it in. Subscribe to get updates on every episode! Subscribe to our YouTube channel and follow us on social media. We're always looking for a BBQ adventure! linktr.ee/bestbarbecue

Thanks for listening to the show. I hope you are all safe and at home. This week’s episode is with Ryan Newland. He’s one of the last people I interviewed before the COVID-19 an important part of the BBQ community. From Bangers to Liberty to Estrada’s BBQ he’s making all kinds of tools for the BBQ cook. I spent a few weeks hanging in his shop and if you want to see the footage subscribe right now to the youtube channel and you’ll be notified when I post it. Unlike many of my other interviews there was no smokey smell. We were in a room full of metal and tools. There was a bit of that ozone smell you get from a welder hanging in the air. He has a ton of equipment, a forklift, empty tanks, cutting, welding and bending tools. We sat down next to a giant propane tank that was on it’s way to becoming the shop pit for Backline. If you check the Backline Fabrication Instagram you can see pictures of all the pits they’ve made including the newest shop pit. His shop is also unique because they throw a party every time a pit is finished. Ryan loves the community and even brings in local cooks to make the food for his events. I’ll take any excuse to go out to the Texas hill country. Driving the windy roads west of Austin is a nice break from the city. I hope you enjoy this long conversation with Ryan Newland of Backline Fabrication. Follow the show! Instagram | Podcast | YouTube | Facebook

My thoughts on the virus. More coming soon! Thanks for listening

2M Smokehouse has been on the show before. They're a great group of dudes who cook fire food every week for their loyal and new customers. Every one who walks through that door is getting a treat. It's even made me consider moving to San Antonio if Austin starts getting wack. I've been wanting to push the limits of an episode and these guys were the best. Over two hours of talking about BBQ, life and the amazing scene we are in. Since we recorded this Esaul was actually nominated for a James Beard Award. This is a guy who was so committed he slept in the pit room in the early days. He has put in the work and gotten recognition for it. He has also helped create one of the most fun atmospheres in BBQ. I could have spent two more hours talking to them and we'll be hanging out again soon I'm sure. Make sure to follow these guys: Joe - https://www.instagram.com/meek_meli_/ Esaul - https://www.instagram.com/esaul_ramos Sheldon - https://www.instagram.com/mason_barbecue/ Dusty - https://www.instagram.com/doubleddworak/ If you're using Apple Podcasts please take a minute to give the show 5 stars! It helps others discover what I'm doing and if you don't want to give it 5 stars write me an email first. Maybe I can fix it ;) Thanks again for listening!

If you like beef and you're not following @beefmaven on Instagram I'll give you a minute to add her to the people you're following. Diana and Daniel educate anyone who comes into their lab about beef and how to butcher it. Sides, quarters, primals they'll show you how to turn it into your favorite steak. I got to spend 2 days in the meat lab pulling all kinds of Certified Angus Beef cuts off the slab in their lab. I shared the lab with a dozen BBQ joint owners who traveled all the way to Wooster, OH to learn more about the business. You see, the meat lab is where you learn about all the ways you can prepare beef. You can pull a steak and hand it to a chef in the other room to cook. We tried inside vs outside steak among other juxtapositions. In this episode we put USDA choice up against the Certified Angus Beef brand. We also try some aged beef that I honestly though was infused with some kind of bleu cheese. Interesting flavors and an interesting conversation on this weeks episode of The Best BBQ Show.   Thanks for listening. Make sure you follow us on social @bestbarbecue. Stay tuned for new merch and all new episodes on YouTube and your favorite podcast player.

Thank you for listening to The Best BBQ Show. We spent a week with Certified Angus Beef and sat down with BBQ enthusiasts from all over the world. This week the story of Blake Thurgood. A man who is bringing Texas BBQ to multiple restaurants in Guatemala. We talk Texas, cooking in volcanoes and all the other challenges of being so far from home. We swapped stories all week and I can't wait to meet up with him again. He's a hustler and a gentleman. Enjoy this episode and don't forget to connect on social media! Instagram | Podcast | YouTube | Facebook

Thanks for listening. This week I talk to Geoffrey Bednar, a man who was thrown into the ranching business at a young age when his mother bought a farm sight unseen. Since then he’s spent almost 2 decades working with Certified Angus Beef spanning the globe. This episode is part of a week long trip I took to Cleveland and Wooster, OH to hang out at the world headquarters of Certified Angus Beef. I asked them to put me in front of people with good stories and Geoff did not disappoint. We talked about his family’s butcher shop in Chicago, motorcross, beef and how Certified Angus Beef got started. He’s spent his whole life around beef, raising cattle and spreading delicious Certified Angus Beef around the world. I’m actually editing this episode on the porch of Convenience West right now. I took a trip out to west Texas so look out for a Marfa episode coming in a month or so. I might even stay up late tonight and hang with the overnight crew. For now, enjoy this interview with Geoff Bednar about all aspects of beef.

This is the first episode of my tour around Cleveland with Certified Angus Beef. We spent the afternoon at Larder in Cleveland tasting different meats, vegetables and desserts that are all uniquely made. Chef Jeremy Umansky is a mad scientist with jars and cans from floor to ceiling. This restaurant has unique bites, delicious sandwiches and amazing desserts made by Jeremy's wife Allie. Kenny Scott also sat down with us for the end of the interview to talk about working with friends all day on whatever they want. Some places have rules and some places have more freedom. Larder is letting freedom ring! The #meatman store will be coming down at the end of February so this is your last chance to order a #meatman shirt! After that we'll have a whole new line of merch and a ton of new designs. Get yours at www.bestbbqshow.com! Make sure to subscribe to the show and leave a review on iTunes or whatever podcasting platform you use! It helps get the word out on the show and I always read every review! Instagram | Podcast | YouTube | Facebook

Thank you for listening to the show. Every time you listen a brisket gets juicier. This week I sit down with Matt of Matt's BBQ in Portland and his entire BBQ crew. Recently named "the best Texas BBQ scene" outside of Austin by Daniel Vaughn, Portland is starting to pop up on people's radar. If you know my LA episodes you know there's a lot of Texas BBQ on the west coast in general. There were 9 people at the table but we passed the mics around and got tons of stories from the crew. Play back the beginning if you want to hear who's who. I ran into them at Snow's and talked them into sitting down with me the next day to talk BBQ. I think one of the most interesting things about Texas BBQ in other cities is that they have their own way of doing everything. These guys do their food their way. The basics are Texas BBQ and they're about to get a whole pitroom full of offset smokers. The rest is their creative freedom. Matt has created a Thai BBQ joint and a taco spot as well as his flagship restaurant. They're definitely a spot to watch especially if you're in the northwest. I love Portland and I hope to make it up there very soon to try Matt's food for myself. If you like the show please take a moment to give us 5 stars on your podcast app. Also, jump in on the Instagram, Facebook, and Youtube to see more about my adventures and the amazing BBQ community of the world. Thank you!

This week we talk wine and BBQ with 2 winemakers, 2 Advanced Sommeliers and a woman named Mallory who's BBQ is tough to beat! We're at Evie Mae's sharing a big spread of BBQ and all kinds of Texas wine.   https://www.mcphersoncellars.com/ https://llanowine.com/about-us/ https://www.eviemaesbbq.com/

You can follow Alex at https://www.instagram.com/spiceone_/ The #meatman store will be coming down at the end of February so this is your last chance to order a #meatman shirt! After that we'll have a whole new line of merch and a ton of new designs. Get yours at www.bestbbqshow.com! Make sure to subscribe to the show and leave a review on iTunes or whatever podcasting platform you use! It helps get the word out on the show and I always read every review! Instagram | Podcast | YouTube | Facebook

This week I have a two part episode with the Khoi BBQ crew. I followed them around all day until they could sit down and talk. I’ll also have a ton of footage for the youtube episode as well. The first half of this episode is with Don and Theo Nguyen. Brothers who work together to create unique flavors at their pop ups around Houston. I joined that at Baileson Brewing and then followed them to their secret location to talk about their history. Part two of this episode is sitting down with Theo and his crew to talk about how they met and some of their good stories. They are a solid team and you can tell from the conversation that they have a lot of fun cooking together. You can check the Khoi crew out at https://www.instagram.com/khoibarbecuehouston/ The #meatman store will be coming down at the end of February so this is your last chance to order a #meatman shirt! After that we'll have a whole new line of merch and a ton of new designs. Get yours at www.bestbbqshow.com! Make sure to subscribe to the show and leave a review on iTunes or whatever podcasting platform you use! It helps get the word out on the show and I always read every review!  

Thank you to everyone for helping us create the best show yet in 2019. Want to know what 2020 is going to look like? Listen now to hear all about the new year and the new ways our show will be covering the scene. Mentioned in this week's episode: Ryan Cooper aka BBQ Tourist Recover Fund: https://paypal.me/pools/c/8k6GKNrc23 Ryan Cooper https://www.instagram.com/bbqtourist/ TJ Tran https://www.instagram.com/lazyteej/ Tom https://www.instagram.com/hirotoshi_mugen/ Darren Lafferty https://www.instagram.com/whitebeardphotography_tx/ Joey https://www.instagram.com/thegoodolboy/ From the Ashes: https://www.fromtheashesidaho.com/ https://www.instagram.com/fromtheashesidaho/ Anthony Dibernardo https://www.instagram.com/swigswinebbq/ Wendi Haught https://www.instagram.com/wendi_haught/ Khoi BBQ https://www.instagram.com/khoibarbecuehouston/

Do you like supporting the BBQ in your city? How about pitting them against other great BBQ joints from surrounding cities? The folks at HOUBBQ have been putting together throwdowns for years and I'm excited to be part of this one. The food was incredible and there wasn't even a brisket in the building. BBQ is more than just brisket or ribs or any common ingredient that you see at a restaurant. BBQ is fire. BBQ is the feeling you get when you have a good fire, quality meats and you're cooking for people you love to be around. I'm excited to share some of the highlights of this event with you and I hope you can make it to the next event. These are always a good time and a great way to taste BBQ from all over the state in one place. Enjoy this episode with Insterstellar BBQ, Scott Moore from Tejas BBQ, Daddy Duncan's, El Topo and more! Thanks for listening!

A few weeks ago Brett's Backyard BBQ in Rockdale, TX had an anniversary party. That weekend Danny and Brenda came to town early to travel around a bit. We jumped in Eric Faust's (@thesmoketrail) truck and did almost 500 miles of driving around Texas eating and hanging out with our favorite BBQ people. Sometimes you just don't have time to sit down and talk so I took advantage of our time in the car. Brenda and Danny have an amazing story and they work hard every weekend to create Texas BBQ in Orange County, CA. It won't be long before I'm out there again but until then enjoy this conversation with them right here in in Texas!

The Owners of Terry Black's BBQ tell me all their

Mike and Mark Black grew up in Lockhart, TX which means they grew up in one of the oldest BBQ worlds. BBQ is in their blood, literally. (Listen and you'll know why). I met them a while back and if you haven't listened to my episode with Mark and Jason Hisaw it's a good one. They serve over 1000 briskets a week in what I like to call a brisket factory. Mark and Mike have an amazing passion for good food, great customer service and truly treating their employees like family. They work hard to create a unique experience and serve BBQ later than most of the joints in town. Enjoy this episode with two of the hardest working men in BBQ.

If you haven't heard of Buxton Hall you're going to want to go after this episode. The food, the beer and the vibe is so good I have had thoughts of moving to Asheville just to be near Elliott's restaurant. Plus there's more than 50 breweries in the downtown area of Asheville. I first met Elliott at a special event in Houston where everyone was cooking to raise money for B's Cracklin in Atlanta. B's had a fire and the dinner was to raise money for the staff while the restaurant was rebuilt. Elliott spent the whole day cooking a hog and hanging out with the Texas BBQ family. I hope you enjoy this interview. I know I can't wait to hang out with Elliott again and y'all need to go to his restaurant because the food and desserts are wholesome, classy and delicious. Thanks for listening!

Sarah Scott - Director of food service Clint Walenciak - Packing Manager David O’Diam - VP of retail From the plant to the store or the restaurant. These three help millions of pounds of CAB travel all over the world. Whether you're cooking it yourself or waiting for it to come to the table, they have probably been a part of the process. Enjoy this conversation with the people that bring great beef to hungry meat enthusiasts all over the world.

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Dr. Sara Place works for the National Cattlemans Beef Association. She studies sustainability and keeps a benchmark at where the industry is at. She studies sustainable management of livestock production systems focusing on researching opportunities to improve the economic, social, and environmental facets of livestock production in concert. You can read many of her articles on cattle, sustainability and the climate. Follow her on Twitter @drsplace. If you want the true story on beef and the environment, you’ll love this episode. We even talk about quantifiable low stress environments for cattle and how to manage a herd in the gentlest way. One of the terms is animal “husbandry”. I even learned one out of seven ranchers is from Texas. So cool. She teaches at universities to dietitians, restaurant owners, chefs, small businesses, butchers and picks the best brains across the country in the cattle industry. There's a reason I never waste a bite of BBQ. Dr. Place is the ultimate defender of meat and the environment. She epitomizes the respect that people of the beef industry have for every animal. So enjoy this episode with Dr. Sara Place.

Jeremiah Bacon cooks delicious steaks, burgers and other great beef at his many restaurants. Kevin Yon raises thousands of heads of cattle, many of which may end up on plates at Jeremiah's restaurants. When I heard that they had switched places to try each other's jobs I knew this would be a great conversation. The funny thing was that they both said the others job was harder. Y'all know I love talking to hard working people. These two were a real treat. They are focused on a high standard and clearly care a lot about their industry. I'm reporting from the Certified Angus Beef conference for the next few weeks, so get ready for some serious beef talk. If you want to learn more about CAB you can go back to the midweek update from last week and I'll fill you in on the brand. Follow Jeremiah! @jermeiahmartinbacon. At the posting of this episode I haven't found any social handles for Kevin Yon. Thanks for listening!

This week I talk about Certified Angus Beef, Bill Dumas, Southern Smoke, Sam Jones, Trudy's Underground BBQ, Kimchi Smoke and ATX food guy!

Troy and Stacy Hadrick and Debbie Lyons-Blythe are known for the high quality beef they produce. You don't have to take my word for it, if you google their names you'll find videos, articles and stories all about their ranches. Both of their families have been raising cattle for 5 generations and they are proud to be a part of the Certified Angus Beef brand. I got to sit down with them as a guest to the CAB conference in Asheville, NC. They invited me out to cover the event and talk to the people involved in the brand. I'll tell you right now that it was so much more than I expected. We all stayed in a giant hotel in the mountains and were treated to all kinds of interesting programming. After shaking hands and rubbing elbows with the people of CAB I know a lot more about the brand. I'll be sharing the information I learned and stories from all the amazing people there for the next few weeks. I worked hard to cover different aspects of the people and the companies that are using the CAB brand. It's a deeply interesting group of people and I'm truly excited to follow up with them on a ton of topics. I know y'all will have a ton of questions to ask after this one so feel free to send me a message, email, text or tweet. I'll make sure to answer them in follow up episodes. Follow the Ranchers on instagram! Debbie Lyons-Blythe: @debbiel_b The Hadricks: @troyhadrick

Ben Siegel didn't start out wanting to host events. He just likes to have a good time. This story started 7 years ago and it's far from over. Ted Prater came in early on to cook and now is in charge of multiple hog cooks a week, a room full of pickles, aged hams and more. The sheer amount of food that Banger's creates is astounding. They just finished a huge addition and they're putting every square foot to good use every day of the week. I sat down with Ben and Ted in Ben's spacious office on the top floor of their new building. Ben's team is huge and they now have an entire floor just dedicated to offices. I'd love to be there when they're deciding which of the 200 beers on tap they want to change around. Their food, their style and their parties are second to none. Enjoy this interview and don't forget to follow them on social media! Ted: @blinkychef Ben and Banger's: @bangersaustin.  

A few weeks ago I spent a weekend with Joey Rubin and Joshua Luce from Gold Land BBQ. They had the full experience when they came into town. The moment they landed Friday night they were on their way to The Brewer’s Table where they would be cooking Sunday BBQ. Then on to Justine’s Brasserie where we spent the evening eating escargot and sharing a table full of delicious plates with friends and strangers. I love Justine’s because they have Kronenburg 1664 which is a French lager and goes well with anything. If you know me you know lagers are my favorite kind of beer. I made Joey and Joshua wake up early Saturday to take the beautiful drive to Snow’s BBQ. I thought if two guys who love BBQ are coming to Texas, the full experience was required. They ate like kings and drove back inspired. I go to Snow’s often and see many of my friends there. Joey and Joshua were right at home. On Sunday they cooked in the open fire hearth at The Brewer’s Table for a truly unique crowd. The names Joey Rubin and Joshua Luce were already known in Austin and they have a lot of friends here. One in particular was part of Greensbury who provided all the meat for the event. They’re similar to butchers box and I’ll be investigating them soon.   Even though they have a restaurant to run they decided to create Gold Land so they could cook Santa Maria style all over the world. Their passion is palpable and I was lucky to get them on the mic. They were in town for barely 48 hours. Enjoy this conversation with Joey Rubin and Joshua Luce of Gold Land BBQ. Follow them on Instagram @goldxland, @joey.rubin, @joshualuce

In this episode we talk to Evan Leroy, Sawyer B. Lewis, Patrick Feges, Teddy's BBQ, Nick and Elliot Reese, Esaul Ramos and some of his crew. It's a great time when pitmasters come together. As true professionals they all chose a part of the menu and each cooked great food. As always connect with us on social media @bestbarbecue. You can find all of our contact info and links through our Instagram! Thanks for listening!

Blood Bros. BBQ has a vibe all to itself. They bring a ton of energy and love to the food they cook and the events they attend. The owners and operators grew up together in a diverse Houston neighborhood called Alief. You can see a huge mural in honor of it right behind their bar. You can feel it the moment you talk to them. They love BBQ and as they have said, this life fell into their laps. Enjoy our conversation and check them out on social media or if you're in Houston I suggest having a lunch there very soon. Follow Blood Bros. and their crew on instagram! @bloodbrosbbq @the_bbquy @terryterr @djseek01 @chef_vigo Follow the show @bestbarbecue (twitter, insta, fb, tiktok, youtube) and tag us in your photos, cooks, videos, tiktoks, whatever you do to share yourself on the internet. I'd love to hear your feedback so write us an email yoni@bestbbqshow.com. What are you doing with meat and fire this week? What are you doing with fire and anything this week? Share your stories and your BBQ enthusiasm with us and the rest of the BBQ community!

If you haven't made friends with your local butcher you're doing yourself a disservice. Nothing makes me happier than talking to the person who has personally cut the steak or the piece of meat you're taking home for dinner. Bryan Butler is one of only six butchers in America to be part of the World Butcher Challenge. He breaks down whole, half and quarter animals every day to pack his case every day. We sit down at Salt and Time to talk all about his life as a butcher and the information you don't get when you go to your big retail supermarket. His knowledge is endless and I promise he won't be a stranger to the show. I want more butchering information like this as I'm sure you do. Let me know if you liked the episode and who else might be a good candidate for the show. Thanks for listening. As always, find us on Instagram, Facebook or Twitter @bestbarbecue and you can follow Bryan @austin_bryan. Also, follow his restaurant and shop @saltandtime. Until next week, go eat some meat!

Note: This episode is from my backup recorder. It's not terrible but not as clear as you're used to. I spent the weekend hanging out with friends from all over the country. A lot of them were in town to attend an amazing smokeout hosted by Robert Jacob Lerma. I got a short clip of him speaking and reiterating the importance of working together in BBQ. I'm excited to share this clip with you. In this episode,I sat and shared a big platter from Terry Black's BBQ with Aaron Ross. We talked about his history and how BBQ and BMX have similar families. He rides a bike every day, goes on adventures and drives a classic Porsche. You can follow him @theaaronross. Follow me and tag your posts with @bestbarbecue!

I sat down with Mighty Joe Yim at Cali Sandwich and Seafood for some Pho and sticky rice. We were in Houston Texas to talking about his work in BBQ as a pit master. Joe has put an insane amount of work into the last two years. He currently smokes hundreds of briskets a week at Truth BBQ and if you ask him, he's still figuring out a few tricks.   Enjoy this conversation with Might Joe Yim and make sure to subscribe to hear more episodes! Follow Joe: @mightjoeyim_22 Follow the show: Instagram | iTunes | Player.fm | YouTube | Facebook

I wanted to check in on the BBQ scene a little bit. If you’re a cook, butcher, cutter, pit guy or have anything to do with BBQ send me a message or DM. The BBQ world is full of stories and I want to hear yours. I love BBQ. I love the people who cook it, I love the smell of it cooking all over Texas. I love the meats that Texans cook and I love the way the alchemy of BBQ transforms a simple cut into soft and delicious wonderment. If you listen to this show you know I travel all over. I’m the embedded journalist chasing the story of BBQ. Just recently I’ve jumped in cars, planes and even on my motorcycle to get good cue and a good story. A lot of my interviews were videotaped as well so don’t be a stranger to the youtube channel! If you want to know when they come out subscribe to my channel. It’s easy to remember, just type in Best B B Q Show. Also, click the little bell icon to get notifications every time I post an episode on the channel. This being episode 114, I want to ask y’all a few questions. I want to know exactly what you’re looking for when you press play on the show. The reason I ask is because I don’t enjoy a lot of popular BBQ shows, especially these shows on TV that give you a glimpse of a popular spot but don’t truly tell their story. I’m creating something different. I’m creating something that goes deeper into the people who cook bbq and how they cook it. I know I could get hundreds of thousands of followers if I just posted BBQ porn all the time. Slomo shots of meat cooking and getting cut. Epic drone passes of big events and the biggest names. Don’t worry, you’ll see that on my show, I just don’t want it to be the majority of what I’m sharing. I’m excited to show you the nuances of BBQ. The things they can’t show in a 4 and a half minute segment between commercials on a TV food channel. I’m also on demand. You can watch my stories anytime you want or listen to a podcast at will. No need to worry about catching it at a certain time. I’ve got over 100 guests from the past few years to follow up on and new ones to introduce to you as well. I’ll always be checking in with the OG’s like Wayne Mueller at The Cathedral of Smoke, The Snow’s BBQ crew and a few competitions teams like SS Pit Crew or The Shed BBQ. A few weeks ago I jumped in a car with my friend Joey Garcia. A Houston BBQ enthusiast who’s good with a camera and loves a long drive. We left Friday morning around 10am. I loaded a cooler full of topo chicos. Lime of course. We had a long drive but we both knew with short stops we’d be there in no time. If you driven through west Texas you know there isn’t much out there. I love the wind turbines, the abandoned buildings and all the overpriced gas stations. If you’ve driven I-10 in west Texas you’ve seen an abandoned gas station where the roof over the pumps has fallen and twisted in the wind. I’m amazed that it’s there every time I drive by. Things don’t change as fast out west. In Austin things change every day. Between Google, Apple, Datical, Dell, Atlassian, TrendKite, Facebook, Accenture, the universities, 3M, Whole Foods  it seems every person I meet is in tech. Even the amount of BBQ joints keeps growing every year. So when you hear west Texas has a BBQ scene, you pay attention, because changes don’t happen often in the dessert. Joey was determined to get to Convenience West BBQ shortly after they started serving BBQ. He mentioned the menu more than once and all the different offerings he was excited to try. The white Subaru we were rolling in was cruising comfortably a few miles over the speed limit. We flipped between podcasts and some easy listening. By the time we got to Fort Stockton,which is still a few hours from Marfa, we had gone through at least 7 topo chicos. If you didn’t know, the secret to surviving a Texas summer, it’s topo chico. They’re not sponsoring me, but if you know someone there, I think we could talk about it… That cold glass bottle that seems to never run out of bubbles is a staple in my life. To get to Marfa, you have to drive through a few towns, one of those is Alpine. Alpine is about 26 miles east of Marfa and consists of two one way streets. They call it the one way. I’d love to explore Alpine more, but not this trip, we had to get to Convenience West before they ran out of food! The vibe in Marfa is quiet, calm and serene. There’s a few stop signs, some bars, food shark, dairy queen and on the west side of town is Convenience West BBQ. When we pulled up the dining room was full of the eclectic crowd you’d expect. Fashionable hats, coveralls, summer dresses and cool jackets littered the room. Kaki was happy to greet us and I recognized the whole crew from their Instagram. Mark was slicing up a mouthwatering brisket. You can tell someone who knows how to cut brisket a few ways. One, is they take their time and let a sharp knife do the work. Two, their slices are even the whole way down. They’re not thicker on the bottom or the top. After looking at the menu and seeing the unique items like the roasted carrot dip dip, I was sure we had made a good choice. There’s nothing like starting a weekend with a mad dash to BBQ. I’m sure if you’re listening, you’ve been on one of these. If not, you’re probably thinking about a BBQ excursion to one of your favorite places. I tell this story because BBQ takes time. It takes patience and eating it takes a little time and patience too. How many other foods do people drive across states and countries to eat? How did BBQ become everyone's destination. Not only that but many people drive for hours and then get in a line that may be an hour or longer. Have you waited in a line lately? Are you planning to? Snap a photo and tag me. I’ve got a $20 credit to my merch store for one lucky listener. I’m a BBQ guy. If you scroll through the camera roll on my phone it is all meat. My lady likes to laugh and tell people this. If they don’t believe her she happily scrolls through my phone to show all the food and meats. With my years of meat pictures you could scroll through for days. I’m pretty sure my cloud is a vegetarian's nightmare. Happiness is BBQ. The people I meat in BBQ are living a great life. They’re hard workers. They lose sleep, have burns and cuts on their hands. They slave away for days before the food is ready. If you’re eating good Texas BBQ it’s possible the process to make it started 24 plus hours ago. How is something so old becoming so popular? This show is on its third year and I feel like I’ve barely covered all the happenings. Even though I’ve been on both coasts and all over Texas there’s still more story to tell. The quality of BBQ in America is on the rise. Texas BBQ can take a lot of credit for that. In Texas, we take our time. Even a chicken takes at least a couple of hours. In the past two years a lot of ideas have come up for this show. Should it be interviews or reviews? Restaurants, competition or pop ups? Do we need some sort of focus. I don’t think it’s that easy. It’s hard to cover BBQ without expressing an opinion but I’ll tell you now that I won’t be criticizing or putting down any BBQ I eat. All of the positives will be shared and if I don’t like something, well, you won’t hear about it. When I eat all the different cuts and creations people work so hard to cook, it’s astounding. There’s no way to compare all the ways people cook. Even some of the chains in Texas, like Rudy’s are putting out a good product and have a great vibe when you walk in. This is also why I won’t be making any lists. I don’t think anyone is qualified to rank the top places. How could you say one place is 1st, 3rd or 10th. I can guarantee you if you made a list of 50 places that it would be hard to find a top. The truth is we’re all having too good of a time to start making lists. I’m eating the best BBQ in the world and sharing it with as many people as I can. I don’t have time to rank or complain. To nit pick little details. Honestly, if you eat BBQ, especially in Texas and you aren’t satisfied, let the people there know. I understand it’s difficult to send things back or convey you have a problem. None of us ever want to complain, but I’ll tell you from talking to countless owners that they want to know. They would rather know right away than read it on some review on google or yelp.   Google or Yelp aren’t going to give you a better slice of brisket or and they aren’t going to help you if something was wrong. You know who can help you? The people at the restaurant. We’ve all read the reviews that make no sense. “I called and no one answered...1star”, “The BBQ was cold because I took 20 minutes taking pictures, 1 star” Most people who review food aren’t truly qualified to do so. So stop listening to their reviews and go explore for yourself.

Follow all of these guys on Instagram to see what's next... Robert Sierra: @sspitcrew Bryan Gonzales: @brythebbqguy Justin: @aggiebelz Chris: @CMG512 Luise Rivas: @luisrivas87 Clay Cowgill: @claycowgill ME: @bestbarbecue Thanks for listening and don't forget to subscribe and leave a 5 star review!

Marfa. A small town with a few thousand residents. It used to be an attraction for art or lights or sometimes pizza. Now the locals have a few more options for food. The BBQ options in Marfa have grown substantially. The people responsible? Mark, Kaki, and Katy Rose of Convenience West BBQ. I got to hang out with the Convenience West crew on a quick trip I took to west Texas with @thegoodolboy Joey Garcia. We drove out there and hopped between Marfa and Marathon at least 3 times on the trip. If you’ve never been to west Texas it’s more spread out than most parts of texas. Everything is 30 minutes but most of the time if you’re leaving town it’s worth the drive. Marfa and Marathon are also just north of Big Bend National Park which is the only National Park in Texas. Tourist and travelers come through all these west Texas towns every day and if they stop at Convenience West BBQ they will enjoy a sweet surprise. The diversity of locals and travelers paints a beautiful pictures at Convenience West. In the 3 hours I was there we saw a guy in a yellow jumpsuit, some hippy locals and families that look like they could be from any suburb. I’ve been to Marfa many times and you have to plan your days well. If you don’t know where you’re eating dinner, you might end up eating at the Stripes gas station. There was a lot of thought that went into this restaurant. As locals, Mark, Kaki and Katie Rose wanted to make sure they put thought into their restaurant. They knew the eyes of the entire town would be on them. When a new restaurant opens in Marfa, everyone goes to eat there. The style of the building and the way they set it up is perfect for this sleepy west Texas town. They even have vintage American Airlines silverware that gives their place a unique look. They built a BBQ joint that even the locals can go to every day they’re open. All I have to say is if you find yourself in Marfa on a Friday, Saturday or Sunday you’re making a good choice by going to Convenience West BBQ. Mark & Kaki Scott and Katie Rose Elsasser have a large menu with a ton of choices. They are a hard working trio and they all work the fires, the line and the kitchen. Of all the places I’ve eaten, there’s few I would put in a category with Convenience West BBQ. Their hard work and love of the cue shines. I am honored to meet them and looking forward to my next visit.   Enjoy this conversation and expect a lot more coverage of this growing west Texas BBQ scene.

A pitroom hang out with Evan Leroy, Phil Moellering, and the Reese boys. Nick and Elliott. We talk food, pit life and all things BBQ. Enjoy!