Smoke Ring Syndicate

We are thrilled to announce that the legendary seven-time world champion, Mark Lambert, is joining us for the kickoff of 2025! You may recognize him from the hit show "Old School with Mark and Ashley" or from his inspiring presence at Cook Church, with Faith and Fires. And let's not forget about his barbecue knowledge at his shop. But do you know the full story behind his journey in the world of barbecue? Join us as we uncover where Mark Lambert started his barbecue journey and where he is headed next. Get ready for this weeks episode with the man, the myth, the legend - Mark Lambert!Mark Lambert is a legendary figure in the world of barbecue, having won the prestigious titles repeatedly,world BBQ champion. His expertise in the art of grilling and smoking meats has made him a household name in the barbecue community. Lambert is known for his signature rubs and sauces, which are essential components in creating mouth-watering dishes that are bursting with flavor.Lambert's rubs and sauces are carefully crafted using a combination of herbs, spices, and seasonings that have been perfected over years of experimentation and refinement around 20 years. These products are designed to enhance the natural flavors of meats and create a delicious crust that locks in moisture and flavors. Whether you're grilling chicken, ribs, brisket, or pork, Lambert's rubs and sauces are sure to take your BBQ game to the next level.In addition to his success on the competition circuit, Lambert has also shared his expertise with aspiring pitmasters through his BBQ classes and content creation. His passion for barbecue and dedication to helping others succeed in the world of competitive cooking have earned him a loyal following of fans and students. Lambert's rubs and sauces are not just condiments – they are a testament to his commitment to excellence in all aspects of BBQ and BBQ philanthropy.

Kenneth Cunningham of North Texas BBQ Addicts gave us an insight into his world as a bbq content creator and brand ambassador in the bbq world. Kenneth, wasn't born into bbq with a rib over a rattle as a baby and didn't grow up along side a bbq mentor family member or that community. He did however start a group of bbq lovers based in North Texas with a certain level of commitment to the Que. An addiction that would blossom into the 300,000+ BBQ addicts in North Texas & all over the world. Building an accidental sounding board allowed Kenneth to cut his teeth on great bbq habits and in four short years left his “day job” for one that most can only dream of. This BBQ Lifestyle podcast shoots to explain and share the dream into reality that Kenneth has accomplished. From brand ambassadorships to catering to a bbq rub and content creation you'll have to get up pretty early if you plan to catch up to this guy. If you like bbq he has a great platform to teach you the ways of the flame. https://www.ntxbbqaddict.com/ #NTBA #SmokeRingSyndicate

Go grab a snack. It's time to eat digitally!! This is the second year we've done our digital cookbook. A tasty helping of BBQers, sauciers, caterers and even a digital marketing manager joined us this year with DELICIOUS recipes and stories from around their holiday tables. From having to make three and hour pans of the dish to perfect 180 competitive scores these recipes are amazing. Very proud to have these folks as mentors and friends. You will need a snack before you start this episode!! The second helping is gunna be delicious! #SmokeRingSyndicate #BBQ #ThePeoplesPitmaster #LeeAnnWhippen #NickCooksBBQ #MikeSilverstein #UncleStevesShake #BillOakley

Rub & Sauce entrepreneur? Get ready to fire up the grill and tantalize your taste buds in this sizzling episode of The Smoke Ring Syndicate. This week, we're joined by the mastermind behind Uncle Steve's Shake, a Texas-born BBQ rub and seasoning company that's taking the culinary world by storm. From humble beginnings in a home kitchen to securing spots on the shelves of Buc-ee's and major online retailers, Uncle Steve's journey is nothing short of inspiring.Join us as we dive into the secrets behind crafting the perfect BBQ rub, the challenges and triumphs of breaking into the competitive retail market, and the thrill of scoring big wins on the BBQ competition trail. Whether you're a seasoned pitmaster or a backyard grilling enthusiast, this episode is packed with insights and tips that will elevate your BBQ game to the next level.Tune in to discover how passion, perseverance, and a pinch of Texas flair can turn a homemade recipe into a nationwide sensation. Don't miss out on this flavorful conversation with Uncle Steve himself—your BBQ adventures will never be the sameCome chat with your Uncle Steve… Everyone's favorite Uncle. Uncle Steve aka Steve Brown, Steve definitely paid his wifi bill… brief interruptions were and are a part but we'll be back each time —stay tuned. Uncle Steve's Shake the origin story coming to you here the ups and downs the process of building a business, the process of blending the actual rubs. We dove into Uncle Steve's quest to get his product on the store shelves, in particular his journey to bring his shake to the biggest gas stations around. That's right, Buc-ee's shelves the first store front option for the shake… we chatted about his process and changes required to make it happen. Blending the exact science and how a small change in sourcing can change it all. The process of building a rub empire starts with a signature rub and builds from there, compounding rubs while seemingly an easy process holds so many more secrets and we got to dove deep into the brain of #UncleStevesShake founder and got so many helpful tips and tricks that I hadn't thought about, which after we wrapped had me thinking I might take a swing at rubs one day again. I didn't get the birthday cards growing up from Uncle Steve but I'm glad I've got him as bbq family now, and I hope you feel the same way after listening to this episode. Bring your notebook bc the class is in session. https://unclestevesshake.com

What's in a name? Daryl Walker aka Sweetie has been in the bbq game for some time now. As a competitive bbq cook, as a backyard warrior, as a food truck operator, as a restaurateur, as a rub and sauce maker. He even did a little TV time for bbq. This makes him super well rounded as a Pitmaster but he remains the ultra humble guy in the room. Sweetie is also the guy that you know exactly how he feels. Especially when it's a winning weekend, dancing, singing, hooting, passing out or shedding a bit of a tear as he makes his way to the top. His raw emotion is as real as it gets. It's why the TV folks were after him to be on the show it's why he is one of my favorite bbq guys. He is real, he is raw, he is talent. The real deal trying to make his family proud and doing a great job at it. Sweetie was one of my favorites to have on the show and I can't lie talking to him gets you in your feelings too.

Humble. Gary Lanton and his lovely wife Dionn have been a big influence in the world of BBQ. We chatted about their journey in bbq from the roadside trailer kitchen onto the current location a brick and mortar store. Now taking ownership of a local breakfast icon of the area. But the big tv publishing of their bbq career didn't even come up in our conversation. Which kind of surprised me since they had such public success and the TV fame as a tail wind. They used their power of taste in their local area to capitalize on the bbq need in the area without as seen on TV stickers and have been quite successful in the boots on the ground grinding and hustling bbq game. Along the way using his construction background to build the business's building with his hand and skill. The truest form of blood sweat and tears. But bbq guys don't cry. Gary and Dionn have been figureheads in the bbq restaurant industry, and now with a newly owned established location coming in and injecting their hard work and taste into it as well with a house made sausage that they created and will be a beacon of breakfast on the menu along side the 30 plus year biscuit recipe for another 30 years or more. We spoke about this and so much more if you are a restaurant owner or have ever been to one this is a great insider gaze into the restaurant world. https://dublinbbq.com TheSmokeRingSyndicate.com

We got to sit down with Nate Shaffer and chat about his BBQ restaurant. From Wiley McCrary founder of Wiley's Championship Barbecue. He started with catering back inn the early 80s. Transitioning into competitive bbq. Winning countless awards and trophy's. In 2005 Wiley, along with Janet his wife, fulfilled a lifelong dream and moved to Savannah, GA to make it their home and create a new business, their restaurant Wiley's Championship BBQ opening September 12, 2008. Fast forward to 2019 new owners Nate and Melinda Shaffer took over the reins from Wiley McCrary. After learning the business directly. Today, Nate and Melinda continue to rack up accolades and awards of a different kind, TV and internet awards; with highlights on Canadian Food Networks Big Food Bucket List and YouTube sensation Jolly with over 2.7 million view "Brits try BBQ for the First Time" with MasterChef Noah Simms sampling BBQ. It's a hard life running a restaurant but Nate and his crew do it in stride and make it look easy.

Hold your Horses, you can't rush perfection… With that we aren't editing this episode; we're just happy to be back with podcast episodes in general! Cary Chasteen joins us for a competition bbq lifestyle. How 40 plus weeks on the road doing competitive bbq might wear you out. Kitty even be considered work for some folks… Cary grew up with the typical Sunday supper around the table and hog harvest time was a block pit feeding friends and neighbors. The competition world was introduced in the 2014-15 year range and quickly became something to chase, for Cary. Who himself now teaches bbq classes for both the competition world and the backyard bbq world. He attended several classes to cut the learning curve by years. Since then Cary has walked across many stages often and last plenty of times. Earning his way into all the big league competitions like The Jack, The Royal, MIM & plenty of other stages. All of which accomplished dragging his own wagon adorned in Hold Your Horses lettering, no coattail competitions for him. You can imagine a rigorous schedule like this doesn't lend freetime easily, but loving the bbq lifestyle means teaching classes for the novice and the competitive side too.

Chef John Pannell stops by the Smoke Ring Syndicate for this weeks podcast episode. I've been patiently awaiting our schedules to align since our cook together for comedian Burt Kreischer's tour with leading men and women of comedy. Even adding Jelly Roll to the list of recipients of the food. This week we dove into his early years peeling potatoes as a “sous chef” to his mother, and assisting his dad on the grill. John found his personal passion early in life with food. Working his way through restaurants eventually under a great French chef who encouraged him to take the next step into becoming a chef. Fresh out of Le Cordon Bleu he worked in nearly every world cuisine's kitchens. Eventually landing back in Ga & with his business partner in tow they created a restaurant that captured the attention of local entrepreneur and fan of a great Philly cheese steak, Ray Carnes. Ray co-owns Recteq grills and frequently enjoyed Chef John's creations. Even requesting to meet the chef to praise his work in food as a foodie himself. When the grill company announced they were looking for personality for their social media Chef John threw his hat in the ring. Unbeknown I him they had history in John's restaurant, so Ray knew having that steak sandwich sculptor on staff was a great idea. Beginning as a part time endeavor Ray soon realized it wise to have such a majestic show pony for the grill company and captured Chef John. Building recipes around the grills, on air personality, cooking for celebrities, news casts and even movie sets and shows Chef John grew. His personal brand as well as the grill company's chef de cuisine personality stroll hand in hand as the same food expert person. Authenticity is huge in Food based social media and his work on both his personal and Recteq content is seamless in the content space, allowing Chef/Pitmaster John to grow both. An important aspect if you're going to be saddled with a branded saddle, you need to be the brand, or good with being the brands idea, or be with a company that allows you to be you on all fronts. Which lucky for Chef is option 3 with Recteq. Fresh off a TV program cook, gearing up for out of state cooking for the likes of Warren Sapp maybe even Coach Prime out in Colorado this fall. Chef John is living a dream many in the content creation world have aspirations for with the high caliber team in the folks at Recteq. Videography sound folks, marketing professionals and so much more for bouncing ideas tasting recipes and generally pushing the love of bbq to the world, what it's all about. We could definitely do another hour or more but you just pulled up to your destination and it's time to go to work.

83: Pearls in bbq. Tina Cannon, a 29+ year veteran of the kitchen and bbq joins us at the pit. Checking boxes for food skills and techniques has been what drove her to learn as much as she could about bbq. From making charcoal in her upcoming whole hog block pit bbq class to making plates of perfection for the World Food Championship events. Unshakable. This ms has been on five different TV programs leading the way for herself to victory in some cases and lessons in others. All e-bike rocking a set of pearls as only Tina Cannon can, with a splash of bbq sauce likely. Catch her here in Atlanta Ga at one of her many upcoming events and classes. TinaCannonCooks.comIf you can't come to Ga to learn you can at least experience her flavor with one of her 5 rubs & spice blends, or her Fresno chili pepper sauce, eat your heart out Bobby Flay…

The Smoke Ring Syndicate Podcast is bringing it this week for an exciting episode featuring renowned BBQ content creators; Kunchi Lattore of Cookin Wid Kunchi, Duce Raymond of Duces Wild, Sweet Baby Rays restaurant & catering, as well as bbq marketing whizz, Nick Paraons of ForgeFire Creative. With their collective following of around 1 million fans, this trio brings a wealth of experience to the table, offering valuable insights into the world of BBQ content creation. Whether you're a seasoned pitmaster or just beginning your grilling journey, they will share valuable tips and tricks on how to elevate your grilling game while effectively engaging your audience. As well as pitfalls not discussed elsewhere. Throughout the episode, listeners will discover new techniques for crafting BBQ capturing stunning visuals, and building a loyal community of BBQ lovers. Kunchi, Nick, and Duce dive into their personal journeys and the lessons they've learned along the way, providing inspiration for anyone looking to enhance their BBQ skills or expand their online presence. This is a must-listen for anyone passionate about outdoor cooking, so tune in to ignite your passion for BBQ content and take your grilling game to new heights. Don't miss out on this opportunity to learn from some of the best in the BBQ business!

Pizza, BBQ, and Competition: A Slice of Culinary Innovation with Jerry Belcastro. Welcome back to the Smoke Ring Syndicate podcast, where we explore the delicious world of BBQ and all things culinary! This week, we have a special guest who's on a mission to combine the popular food of pizza into an exciting competition. Join us as we welcome Jerry Belcastro, the visionary founder of the Pizza Cook-Off Association! With Jerry's Journey into Food Competitions, from his roots in BBQ judging, he's developed a keen palate and an appreciation for the intricacies of flavor. We discussed how his passion for BBQ intersected with his love for pizza, igniting the spark for the Pizza Cook-Off Association. Tune in as Jerry shares the pivotal moments that led him to create this unique competition. Birth of the Pizza Cook-Off Association: Jerry takes us behind the scenes of the Pizza Cook-Off Association. We'll learn about the inspiration behind this innovative concept and how he's working to bring pizza lovers and chefs together through friendly competition. We'll discuss what makes a great pizza and how the judging process works, giving our listeners insight into what to expect at these competitions. Jerry shares his vision for the association, we'll explore the challenges he faces in the early years of establishing this new food competition. Discover how he is fostering a community of pizza enthusiasts and creating unforgettable experiences through his events. We'll also touch on the importance of connecting with local pizzerias and BBQ aficionados to enhance the competition's reach. Future Events and What's Next: Jerry gives us a sneak peek into upcoming events and what participants can look forward to. Whether you're a seasoned chef or a home cook, there's a place for you at the Pizza Cook-Off! We'll discuss how listeners can get involved and support this burgeoning competition, as well as the delicious potential it holds for the future of food.Thanks for tuning in to this week's episode of the Smoke Ring Syndicate podcast! We hope you enjoyed our conversation with Jerry Belcastro and feel inspired to embrace your own culinary passions. Don't forget to check out the Pizza Cook-Off Association at www.pizzacook-off.com for more information on events and how to participate. Until next time, keep your grills & smokers rolling!

This week, we are thrilled to bring you an in-depth exploration into the tantalizing realm of barbecue with the esteemed and much-loved YouTube personality, Joe Martinez, who is the mastermind behind the wildly successful Smokin Joes BBQ. With a formidable presence across various digital platforms, including YouTube and Facebook, Joe has managed to captivate and charm the palates of countless individuals over the years with his mouthwatering BBQ creations. In this special edition podcast, we take a closer look at the fascinating evolution of Smokin Joes BBQ, tracing its origins from a small, local endeavor to the burgeoning social media phenomenon it is today. Embark with us on a riveting journey that delves into the intricate details of how Joe Martinez transformed his passion for BBQ into a flourishing online presence. As we delve into the story of Smokin Joes BBQ, we will uncover the secrets behind its meteoric rise to fame and the dedication that has kept it at the forefront of the BBQ world. Joe will regale us with personal anecdotes and insights into the challenges and triumphs he faced along the way, providing a unique perspective on what it takes to build a brand that resonates with BBQ aficionados everywhere. But Joe's expertise doesn't just stop at cooking. Having honed his skills at the helm of a high-volume BBQ trailer, he has a wealth of knowledge to share about the intricacies of managing a BBQ business that thrives under pressure. This episode will serve as a treasure trove of information for those aspiring to follow in his footsteps or simply looking to elevate their backyard BBQ game. You'll have the rare opportunity to learn firsthand from Joe as he divulges his top-notch techniques and imparts his invaluable wisdom, ensuring that every BBQ enthusiast can achieve success on the grill. Moreover, Smokin Joes BBQ is not merely about the tantalizing food that graces the plate; it is about fostering a sense of community and camaraderie among BBQ enthusiasts. Through his engaging content and interactive online presence, Joe has created a vibrant network of fans and fellow BBQ connoisseurs who are eager to share their experiences, recipes, and passion for this smoky cuisine. This podcast episode will serve as a testament to the power of social media in connecting individuals from all walks of life over a shared love for BBQ. Prepare to be enveloped in the warm, inviting atmosphere of Smokin Joes BBQ as we explore the multifaceted world of BBQ with Joe Martinez. This episode is not to be missed for anyone looking to expand their BBQ horizons and become a part of the ever-growing community that Joe has meticulously cultivated. Whether you're a seasoned pro or a BBQ novice, there's something for everyone as we delve into the flavorful universe of Smokin Joes BBQ, discussing everything from Joe's personal journey to his expert advice on creating the perfect BBQ spread. So, grab your aprons and your favorite BBQ sauce, and join us for a hearty helping of BBQ talk, community spirit, and a whole lot of smoky goodness!

Travis Patterson, after retiring from the military landed on his passion for bbq with the help of a fellow veteran developed Flaps 20 Rubs & Sauces. Coming out the gate with 8 rubs plus several sauces. Woah! Quite the offerings from a couple of guys early into the world of bbq. With the learning curve they created the brand soon Travis became the sole owner and went to work whittling down to a core set of rubs & sauces. Feeling like he's only just begun owning a rub and sauce brand for three years instead of the approx 7. But I guess when you are teaching yourself it's more like you're learning to be a business over being an actual one. But you can tell from his cool calm collected responses he hasn't had a terrible time doing it. Becoming quite popular in the AU/New Zealand markets post World Championship steak cooking. Dear USA, you are the second biggest market he provides rubs n sauces for…. Get out to his site and order some products locally. I can't imagine saying Inhave a rub n sauce business but it's a little more popular around 10,000 miles from here. Travis and his family are the entire business, outside of copacking they shoot content, ship, demo and more for the products. Making us one job a day people look bad for not trying harder in life. Find Flaps 20 online or at select retailers near you soon!

Throwback to our chat with Ed Reilly the BBQ historian!

Kunchi Lattore is back at the pit chatting bbq. You may remember a few years back he was the salesperson for a bbq product while trying to be Cookin Wid Kunchi too. Well it's 2024 and he's no longer working on two personalities. He's now a FULL TIME bbq content creator after just a year of working to lay him out to the world. We dove in with the expectation of a 45 minute show but stretched it to an hour and a half with hours of content left unsaid. This episode was packed full of great advice and all of the best things to do to work your way into a successful operation of content creation. However he's not just satisfied with one platform. He's doubled down on multiple and is currently putting a masterclass together for YouTube so if you aren't already following you should go do that to see his organic growth and rise to bbq power yourself. In addition to the online presence Kunchi is working on a traveling schedule for backyard bbq classes to take you to the next level and become the leading bbq Pitmaster in your neighborhood.

Inside this episode you'll find the best most proven method to grow your Instagram followers; very fast!! Based off of years in the industry, we do a deep dive on BBQ content marketing and the ins and outs of growing online for growth in your bbq industry. TheSmokeRingSyndicate.com sat down with Nick Parsons from Forgefire Creative to chat about online BBQ marketing. He shared tips and strategies for growing your impact. learned from his time in marketing, working for the great folks at Hasty Bake grills. Nick Parsons is a BBQ pro & digital marketing guru who knows his way around a grill and a computer screen. He shared some of his top secrets for success in the world of online BBQ marketing. One of the key takeaways from my chat with Nick was it being more than just being handsome posting mouth-watering photos of sizzling ribs or behind-the-scenes videos of your BBQ process, content is king in the world of online marketing. Nick also stressed the importance of building a strong brand that stands out in a crowded marketplace. By creating a unique voice and aesthetic for your BBQ business, you can attract loyal customers who keep coming back for more. Forgefire Creative specializes in helping BBQ businesses craft both their online presence and brick and mortar through digital marketing strategies. From social media campaigns to website design, Nick is an expert in the art of BBQ marketing. So, if you're looking to take your BBQ business to the next level online, needing to up your beard game, be sure to check out Forgefire Creative and learn from the best in the business. With Nick Parsons leading the way, your BBQ brand is sure to grow. This WONT be the last time we sit and chat with Nick Parsons. He was a wealth of information that we just lightly scratched the surface of in the hour we shared on the show. And honestly this episode has me thinking I should be double recording bc when the LIVE light faded out we had another 15-20 minutes of fantastic content. I can honestly say hosting Nick made theSmokeRingSyndicate.com a better show. #ThePeoplesPitmaster #BBQ #SmokeRingSyndicate

Pictures play a significant role in social media, but BBQ and food pics? Now, those are truly essential to us! When you feast your eyes on the incredible shots captured by Marc Suarez, the owner of Rolling Smoke Productions, you'll understand why so many people are raving about his work. This week, we are thrilled to have Marc join us on the podcast. As the mastermind behind Rolling Smoke Productions, he brings a unique perspective to social media with his stunning videos and photographs. From Memphis in May to Smoke Slam, Marc has a wealth of knowledge and expertise in photography and camera techniques that will take your shots to the next level. Not only that, but Marc is also one half of the dynamic duo behind ChickN Bark, a page dedicated to the latest and greatest BBQ memes. We're still waiting for them to meme us, but until then, we're proud fans! Be sure to check out their BBQ-flavored content and give a shoutout to The Smoke Ring Syndicate. It's a win-win for all of us! Stay tuned for more exciting shows coming your way. Visit TheSmokeRingSyndicate.com/podcast for more information. Get ready to be blown away!

Head for that orangy-brown couch under that sailboat picture. This weeks guest is That Bill Oakley; Seasoned TV writer and show runner for hits such as The Simpsons, Futurama and many more. Has a “seasoned” side of his own with his own brand of food reviews, from sit down to fast food. He's got an opinion and he does not care who knows it. This #Tastemaker is trailblazing in food critic circles. Think Gordon Ramsey with less of the knife & cooking skills. Similar hair though…. But he knows good food and will eat it! Fellow food enthusiasts: Bill Oakley has been gaining attention in the digital realm with his captivating and appetizing review content. What distinguishes Oakley from others? It's his sincere ardor for all things for & flavor that radiates through every video he publishes. Oakley's affection for quality food is well-known. In his review content, he delves deep into the realm of meats, delectable sauces, the newest drinks and more. Think Guy Fieri without the Camaro. Whether he's exploring a fresh establishment or discovering a rebrand. Oakley's zeal for food is unmistakable. It is this authentic fervor that has resonated with audiences all over. I can see it as the Ideal Fusion of Humor & Gastronomy. What distinguishes Oakley's review content is his distinctive amalgamation of humor and gastronomy. Leveraging his background as a writer for The Simpsons, Oakley imbues each video with comedy and cleverness, rendering them not only informative but also immensely enjoyable to behold. From witty quips to amusing taste trials, Oakley's videos are a treat for the senses in multiple ways. I felt very fortunate to share an hour with such a great part of childhood, cartoons, but to know he's a goodie like me and MOST of my viewers? Say less. Folks asked how does it relate to bbq. And the answer is it's food related commentary that can be used for bbq exclusively or branched to cover many foods as his does. #SmokeRingSyndicate #ThePeoplesPitmaster approved! This guy is legit and I'm glad to bring you such a wonderful guest! Stay tuned as we get back in the saddle and bring so many more fantastic guests!

Joe Davidson is a legendary pitmaster, smoker builder and successful restaurateur, renowned for his exceptional talent in smoking meats and creating mouthwatering barbecue dishes. His journey in the world of barbecue began in the early 1980s when he ingeniously crafted his first smoker by hand and sold them at the local Oklahoma fair. Oklahoma Joe was born… From that moment on, his passion for smoking meats ignited, leading him to experiment with various techniques and recipes. In 1996, Davidson's love for barbecue culminated in the opening of his iconic restaurant, Oklahoma Joe's, located in Kansas City. Almost instantly, Oklahoma Joe's became synonymous with serving some of the most delectable barbecue in the nation, attracting patrons from near and far. Davidson's unwavering dedication to his craft and insistence on using only the finest ingredients have been pivotal in the success of Oklahoma Joe's. He is renowned for his unique blend of hickory and oak woods, infusing his meats with a distinctively rich and smoky flavor that sets his barbecue apart from the rest. Davidson's meticulous attention to detail and expert approach to smoking meats have earned him countless awards and accolades, solidifying his status as a true master pitmaster. Beyond his restaurant, competition cooking, and everything else bbq related he could put his hands on the instrumental impact on Oklahoma Joe expanded his brand to include a line of smokers and grills, allowing barbecue enthusiasts to recreate his delectable recipes in the comfort of their own homes. His passion for sharing the joy of barbecue and imparting his expertise to others has earned him a well-deserved reputation as a respected figure in the barbecue community. Joe Davidson's legacy as a pitmaster and restaurateur continues to inspire aspiring chefs and barbecue aficionados alike, firmly establishing him as a revered legend in the world of barbecue. Get ready to embark on a flavorful journey with the one and only Oklahoma Joe Davidson in his week on The Smoke Ring Syndicate podcast. Special Guest Theodore the Labrador!

The Pit Life Syndicate is a cutting-edge podcast that delves into the world of barbecue with depth and expertise like no other. Hosted by seasoned pitmasters John Maguire & Wes Phillips the podcast offers listeners an insider's perspective on all things related to the art of barbecuing. From discussing the latest techniques and equipment to sharing mouth-watering recipes and stories from the pit, the Pit Life Syndicate is a must-listen for BBQ enthusiasts and novices alike. With its engaging and informative content, the podcast has quickly become the go-to source for all things BBQ. What sets the Pit Life Syndicate apart from other BBQ podcasts is the level of expertise and passion that the hosts bring to the table and the high level guests like episode one with Duce Raymond. These are not just enthusiast guests talking about their hobby; these are seasoned pitmaster guests with years of experience and knowledge in the field of barbecue. Their insights and tips are invaluable for anyone looking to up their BBQ game and take their skills to the next level. Industry experts and celebrity chefs, providing listeners with a well-rounded and comprehensive view of the world of barbecue. In addition to its informative content, the Pit Life Syndicate also offers a fun and entertaining listening experience. The hosts bring a lighthearted and engaging approach to the topic, making each episode enjoyable and easy to listen to. Whether you're a die-hard BBQ fanatic or just someone looking to learn more about this delicious and time-honored tradition, the Pit Life Syndicate is the perfect podcast to satisfy your craving for all things barbecue. With its unique blend of expertise, passion, and entertainment, the Pit Life Syndicate is truly the hottest BBQ podcast on the airwaves!

This weeks episode of the Smoke Ring Syndicate I'm joined by BBQ historian, Ed Reilly we're talking all about Georgia BBQ day which takes place on March 25, 2024. It is a wealth of information when it comes to BBQ in Georgia and beyond. We talked about everything BBQ, including BBQ in space! Did you know that Georgia BBQ was the first barbecue and only BBQ to be eaten in space? Finchers BBQ holds the title. We found out when the first BBQ road trip happened which was in Georgia. Georgia has so many massive BBQ, history, points and events. This year celebrate Georgia BBQ day #GABBQDAY my cooking, delicious barbecue, and posting on our socials and beyond with the #. Ed and mini BBQ accipiters will be on hand at the Georgia Capitol March 25, 2024.

Bill Dumas is back in the studio for his second episode with The Smoke Ring Syndicate We come into frame with a new friend, Cliff Schulze Yes that Schulze of Schulze Pit Room. Bill has taken his sausage passion from the Brotherton's Black Iron BBQ up to the Seguin Tx at the Schulze Pit Room. There he'll be polishing the current sausages and expending the line 10 fold! Look to be able to get Bills art maybe even at YOUR house? That's right Tuesday of this week March 12th was his first day but don't expect him to keep all the sausage inside the walls of the bbq restaurant. The door seems to be propped open to have wholesale sausage delivery possible. Which, as an Atlanta resident makes me very hopeful for the future of sausage. And in true bbq lifestyle fashion Bill will continue to burn the candle at both ends with the classes consulting and his crazy schedule. Bill is a massive historian of the craft and even at his wurst he's better than most. The Schulze name has been one in the Texas world for a number of years so I'm certain that relationship will be great for them both. The restaurant in Seguin has old school bbq vibes from more than 20 years ago being a bbq restaurant already. And with the updates and reclaimed interior from all over the US, it's definitely got that old school vibe that bbq is. I'm super excited to see Bill in person soon and see the new world of sausage. https://sausagesensei.com/ https://schulzespitroom.com/

Brett Gallaway the show pony half of the Steak Cook-Off Association joins us to chat in the studio for this week's episode. Who knew cooking steaks could be a competitive sport. For the last 10 years I've watched as the SCA was born and has grown into a worldwide network of food sport people. The SCA is what I like to highlight on the show the bbq lifestyle and this one I've gotten to see from it's infancy to this year the 10th anniversary of the World Steak Championship. Golden tickets aren't just free for the taking competitors from around the world strive to make it to the show. Aside from the money and bragging rights there are world championship rings that rival football championship rings.

Ryan Lane owner operator of Lanes BBQ right here in Georgia has only been in operation for 10 years but is already gaining worldwide exposure. What started as a roadside catering business has transitioned into a big sauce and rub business. If you are looking into starting a rubs n sauces business this is the episode where the curtain is pulled back and you see what some of the biggest challenges are as well as how big you can get. Ryan was dropping gold nugget after gold nugget. He's seen and started as a bbq guy but he's striving to be the next Hunts or French's in the kitchen of the world. From the label design to the sauce itself. It's part of the process and to date he's pealed back the curtain even further to help show the bbq lifestyle on a world scale rub n sauce brand, catering company and international sauce boss. How could you see the possibility of selling your locally made bbq sauce you used on your roadside stand on the weekends after doing it as part of the insurance policy change to soften the insurance changes with bbq sauce in Italy, Canada, Australia and others? If you step back and see the Australian market by itself and the ownership they take in Ryan's business you'd never know some Georgia boy started the process for them to create the MASSIVE business they have in their own right. I fully intend to chat with the ownership down there this year…. To them taking delivery of their last premade in Georgia sauce to the Made in Australia sauce that is coming to them this year. It was less than an hour but I'm sure I have 6 hours of notes and 10 hours more to talk about with Ryan Lane and the LanesBBQ.com brand. It's a service to people Ryan is good at and he's fortunate to have it in a BBQ flavored version of vehicle with bbq people being so focused on just creating community and just trying to help out and do the right thing. BBQ family plays a large roll in getting started in your quest and if you don't mess around and forget the bbq community you are destined to achieve the greatness you deserve.

How do you make a Meatstock? If you said you take the child of a father who doesn't do much cooking & a mother who is vegetarian, you win! Jay Beaumont, cofounder of Meatstock didn't have the traditional southern bbq eating upbringing you'd imagine a meat party planner would have for sure. Jay made a pilgrimage at 30 to the US of A and had our traditional smoked brisket. Even after a 14 hour plane ride it was still smoke stained in his mind. Hosting a small bbq and blues event eventually added more bands & transformed into Meatstock, a bunch of meat loving folks listening to bands on stages, watching bbq gurus put on bbq masterclasses, a strong man competition and so much more! I mentioned to Jay you'd have to be careful going to Meatstock as a bbq lover bc the many different overwhelming activities are likely to help you spawn a new hobby in addition to bbq spectatorship. But I personally believe the Meatstock folks have cracked the code on bbq competition cooking. So much to do so much to see and ppl want to see it, eat it and hear how they could do the same at home. Now for 2024 Meatstock will be held 5 times from New Zealand, through Australia out into Brazil. Quite the meaty event count for a child of a vegetarian, I'd say. When he mentioned he hadn't heard or or had traditional bbq until he was 30 I got sad and felt sorry for him but when you see what he's built so he can get great bbq without a 14 hour plane ride in his backyard 5 times, as a hobby; it goes from sorry to Straight respect for such a great event in his free time. Meatstock can be found on all socials, this year mark your calendars for one of the 5 spots to get your full of a great time at a bbq competition. And those that know about the competition not being good for a customer at a festival need to see it in person!

Noam W owner of the Trompo king brand joins the show. I remember watching the brand become. Several years ago the introduction of a product that was kind of semi-foreign to most Trompo cooking vertical stacked meats. Over the years the brand has grown and I thought it was time to get the full story as well as his bbq lifestyle journey son tape. Noam was a great guest that we hope to continue having on the show. We spent a short time with Noam but learned SO MUCH with regard to bringing a bbq product to market. In addition we even learned about partnering your bbq brand with others to spread bbq products further and faster. This won't be my last conversation with Noam. I can guarantee it. In a few short years he's garnered the attention and respect of the bbq community and gives back along the way. Plus that bbq bus is SWEEET! How do you get a ticket to ride? He's living the bbq lifestyle and we love it. TrompoKing.com for yours!

Dreamers can dream he makes shit happen. Junior is going on years of experience, catering, his competitive bbq trail, his tv career building two restaurants. And never accepting status quo as good enough. The American dream is alive and well at Juniors. A chance meeting in 2018/19 led to friendship with this guy. And when you meet him and work aside him you'll see why he had the quote up on the wall. Why there's a holiday on the books in Midland Texas with his namesake. Since moving his operation to Early, Tx Junior doubled down on starting a business and started two. The meat market and the restaurant work hand in hand being that there's so much meat required for the bbq restaurant. Juniors Paydirt, and Rub for Grub are also available on site. It's a wonder Junior ever sleeps.

Levi Stoakes the husband half of a husband wife team sits down at the pit this week. Sitting down and being still isn't something that comes easy to this young bbq man. Especially after putting 70,000 miles on your bbq gear in a year. Wow that's gunna be rough on the trade in value….. but I digress. I always like to know where folks get their love of bbq, & in a great many cases the guests grew up with it or in it. “Yeah we always slaughter a hog every fall” but not this time. His only childhood memory of bbq wasn't even actual bbq….it was a crock pot of meat and sauce with the false label of bbq. So to see and hear this Colorado kid making waves in the KCBS as well as winning the Jealous Devil cash prize had me curious. Levi Stoakes was a quick study entering bbq less than 9 years ago and bringing home giant checks now for Colorado Bulldawg BBQ. You see guys n gals in the Q game 15+ years and not accomplish these feats. Here we are less than 10, hunting for KCBS awards, winning points chases, hosting a tell all class. Some of the things that he's done inside of the decade are nothing short of feats reserved for guys with double the time in the leagues. It's fascinating to see the next generation of Pitmasters be born right in front of you. He's already giving back with bbq classes. Come see him in action January 19-20th, his tell all class is sure to sell out!! Here's tie link to get more information about the class: https://www.facebook.com/coloradobulldawgbbq?mibextid=2JQ9oc

Aside from being a dynomite roommate, Harry Soo is the concept of BBQ in human form. BBQ is about community family and just a great time. Harry devotes, much time, energy, as well as blood, sweat and tears to the BBQ community. I'm fortunate to call him a friend. But since our chat in 2020 much has changed. It's time to catch up and see what's going on with Harry Soo. Harry is going Vegan…. Cooking vegan on one of his new YouTube channels. He will also introduce a line of vegan seasonings. But of course that's not enough with the travel, youtube, original rubs and seasonings. he had to partner with a guy to start a grill company. But there were still moments in the day that were bare… so enter the team building bbq Ted talks. Done to help build a greater team of employees which started at Nickelodeon with the SpongeBob people versus another group. Only with Harry could this be a thing. Harry Soo is a BBQ glacier. You see what he does on Facebook and YouTube but it's just a very small part of Harry under the water you have the grill company the Ted talks the vegan inclusive barbecue, the travel. Looking forward to 2024 and reconnecting in person with Harry and Junior to cook some Hogs.

This week were joined by Swamp Boys owner operator Rub Bagby. His decades of competition bbq didn't satisfy his bbq bug. We catch up with Rub and his newest venture, not just retired. A few school years past since his retirement and Rub is back in the trailer weekly. This time with a little different perspective and goal in mind; feeding the masses. Rub with the help of some of his other local bbq legends in their own rights turned his 15+ year bbq battle wagon into a food trailer. Where you can find him under the water tower. Nearly the whole food service industry thinks buying a fancy new trailer is the best way to get a mobile bbq business going. But the blood sweat and tears (of his business competition) was worth it it puts him set up with a paid for rig that doesn't have him strapped for cash week in and week out. Maybe other could follow the same pattern. Find this and all our shows on Apple, Spotify, Google or TheSmokeRingSyndicate.com/podcast

A good bed of coals will keep your cooker humming along smoking bbq for what seems like forever. I liken Shawn Bevins to a good bed of coals, little rain, no worries; it's still burning. I first met Shawn after Hamrforge while he was building out Hellrazr. We spoke around the time of his new grill releases. Fast forward to September 23 we are knee deep in the biggest train looking cooker I've seen. Plus his heart tried to check out but he wouldn't allow it to quit….. So we are headed back north to Quebec Canada this week to get the first word from Shawn on his recent bbq transition to what's new in his bbq world. He's hosting bbq classes as well as other food courses right from his outdoor kitchen. Full disclosure; we went deep on this one we speak weekly about so much positive in bbq and when you're forced to transition or die its difficult at best. Lots of life lessons and tidbits to take from it. Trying to slow down the conversation enough to have it in a single episode was tough. We even chatted post episode. Just didn't seem to have a final word to end with, we probably could have gone four hours chatting about the bbq lifestyle. TheSmokeRingSyndicate.com Un bon lit de charbons gardera votre cuisinière bourdonnant tout au long du barbecue en fumant pour ce qui semble être pour toujours. Je ressemble à Shawn Bevins à un bon lit de charbons, peu de pluie, pas de soucis ; il brûle toujours. J'ai rencontré Shawn pour la première fois après Hamrforge alors qu'il construisait Hellrazr. Nous avons parlé à l'époque de ses nouvelles sorties de grillades. Avance rapide jusqu'en septembre, nous sommes à genoux dans le plus grand cuisinier à l'air de train que j'ai vu, son cœur a essayé de vérifier, mais il n'a pas voulu le permettre d'arrêter... Nous retournons donc vers le nord au Québec au Canada cette semaine pour obtenir le premier mot de Shawn sur sa récente transition au barbecue vers les nouveautés dans son monde du barbecue. Il organise des cours de barbecue ainsi que d'autres cours de cuisine directement depuis sa cuisine extérieure. Divulgation complète ; nous sommes allés en profondeur sur celui-ci, nous parlons chaque semaine de tant de choses positives dans le barbecue et quand vous êtes obligé de faire la transition ou de mourir, c'est difficile au mieux. Beaucoup de leçons de vie et de petites choses à en tirer. Essayer de ralentir suffisamment la conversation pour l'avoir en un seul épisode était difficile. Nous avons même discuté après l'épisode. Nous n'avions tout simplement pas l'air d'avoir un dernier mot pour terminer, nous aurions probablement pu passer quatre heures à discuter du style de vie du barbecue. TheSmokeRingSyndicate.com

This week I sat down with Ray Carnes Owner /operator of Recteq Grills. We chatted about what got him into bbq, and his influence of smoked meats. How a failure wasn't fatal to him. A smaller car lot that couldn't survive the financial constraints of 2008-2009 turned into what their fans claim to be; the best pellet cooker on the market. They have a customer in me. Which this is not a sponsored episode; but hey Ray… hint hint lol. But I digress, their loyal fans that push this brand into homes and businesses throughout the US. It's fascinating how I have watched what was a one grill company turn into the bbq lifestyle brand and real life Disney World of Grills feel of a showroom in Augusta Ga. From designing a prototype to sourcing and manufacturing, distribution through the US. I had wanted to hear the story I watched unfold. Ray comes across as the same humble guy I watched online, gifting a father who lost his son a grill to building back a pellet cooker that didn't even resemble his cooker which builds and built in ye fan base that does the advertising almost for them. Second half it was time to talk new cookers. I was enamored with the new grills, the model upgrades but the most interesting part was their pellet powered flattop smoker grill. Proof they are listening to the fans that built the brand. This year they introduced a whole handful of new grills one of which has never been done; a pellet powered griddle. Personally, can't wait to see it in person. If you've enjoyed this weeks episode we'd appreciate a review a like a share.

The BBQ depot, owner operator, Shane Biddy is in the house joining us this week from Gainesville Georgia. Shane, a heating and air technician by trade started his life in BBQ as a sponsor for a friends, barbecue competition team. Shortly there after he found himself at the competitions and cooking with his former sponsored team. And just when you thought he couldn't get busier, he started a local BBQ rub, sauce and seasoning supply store. From there, he volunteered to help a local fundraising effort with his competition style BBQ. And what would you know but it was a hit too. Cooking is always been a passion of Shane's and he's taking his barbecue lifestyle to new levels it seems each year. He still does heating and air while running a BBQ supply store while catering Bbq. And now he started his journey into opening a BBQ restaurant as if he wasn't busy enough I've known Shane for a good little while, and seeing some of the products that he puts out, I know if he puts his heart into it. He'll be a raving success. We chatted about different barbecue restaurants in the area and what's available. What's going to set him apart. As well as what goes into Design and BBQ restaurant for him. Thoroughly enjoyed having Shane on the show and plan to be at the grand opening in 2024 when his new restaurant opens. You can find the Barbecue depot on Facebook as well as TikTok!

The first installment of BBQ trailer trash round table. We sat n chatted with Jeff Mike and James about some of the ins and outs of food truck/trailer work. Deciding on the truck layout, getting the portions required to not sell out but not waste all your profits. Some of the tricks of the trade. Mike in St Pete FL and Jeff in Ootawah, Tn chat about requirements in food truck or trailers. Ootawah is having a big blow up with more food trucks n trailers than you can shake a stick at.

Mike Silverstein of M&M BBQ and Tampa Pig Roast join us at the pit this week to chat all things trailer trash………. Lol tongue in cheek of course. The getting to know Mike episode before our round table discussion. Find out the about illegal fuel, and why food trailers are superior to trucks. We met Mike in person while he was catering an event in the area we were vacationing. I called to speak and shake his hand as I'd known through social media. We just hit it off, I even scored his coveted chicken recipe! That kind of friend, a bbq friend. Get caught up on Mike now so you know the members of the food truck and trailer round table discussion episode releasing in the coming weeks.

Something that started with a middle Georgia Good ol boy has grown. Thad Estes purchasing the Stump Smokers brand has blossomed into a sizable operation with him at the helm. Thad started out like most bbq guys n gals competition bbq. He'd began building a name for himself in the competition world when the opportunity to own his favorite smoker brand. Their smokers built right here in Georgia by hand. You can count the beads in the welds like neat little stacks of nickels. Gravity fed smokers built by skilled hand, individually for each customer. I learned the gravity feed isn't just about falling charcoal… you can too. What does the future of Stumps Smokers hold? More innovation, a highly anticipated smoker release for a long time client might just be the newest innovation in smokers, time will tell. Catch up with Thad and the SS Crew at https://stumpssmokers.com If you've enjoyed this episode we'd appreciate a review a like a share. #ThePeopleaPitmaster #SmokeRingSyndicate

Quick!!! Turn on the subtitles, Boston's son, John Maguire, a.k.a. Johnnie Mags host of the Pit Life BBQ Podcast joins us at the pit this week. We ended up chatting all things barbecue podcast his history. Think Facebook live without guard rails…. What started from a drunken night by the bbq pit turned into a podcast that's 5 years in and counting. Mailman by day podcast host by night Johnnie Mags has had cohosts but the one constant is him. In the second half we discovered his original studio was upwards of $100k!!! Stay tuned bc we chat about into how he ended up in the $100,000 studio for his show to begin with. Find Johnnie Mags and The Pit Life BBQ Podcast wherever you listen to podcasts!

The Sausage Sensei Bill Dumas is at the pit for this weeks episode of the Smoke Ring Syndicate. Bill is a master in the art of sausage & has been for decades. Starting as a young boy as free labor for his dad graduating into the sausage maker for a local bbq joint eventually curating sausage recipes and skills for several *not publicly named* bbq joints in Texas and beyond. After his most recent visit to Mexico the Sausage machine aka smoker colab was born. His talent has taken him abroad and continues to grow every year. Even with the classes nearly every week he still maintains the sausage for Brotherton's Black Iron Barbecue a high-volume, nationally acclaimed award-winning Texas Monthly Rated BBQ restaurant. His classes are interesting as there's not a set recipe he's giving out per se'. It's designed with understanding the craft of what needs to go into a sausage. So it's for the beginner taking that first step, the already proficient backyard pit cook wanting to just sharpen and polish his or her skills, or for the professional pitmaster or restauranteur wanting to increase their bottom line. And that's the bottom line…. You can get yourself in class at SausageSensei.com or with Harry Soo in his quarterly class.

This week or joined at the pit by Ashley Henson from Old School with Mark and Ashley. He is also part of the founding team of Faith & Fire a nonprofit that works with the high school BBQ association, as well as other organizations in getting stake church and Bbq church into competitions across the country and eventually the world. Ashley is also a SCA steak cooker, hoping to make it to Texas again for the world championship three years running. he has typically gotten his golden ticket before this time of year so he's a little bit behind the eight ball and he's chasing her a bit but I'm sure he'll make it. We chatted about him and Mark Lambert's relationship that feels like decades in the making but they've been buddies for just five or six years. What a crazy best friend I have in Mark. A seven time world champion BBQ competitor. We highlighted the beginning of Old School with Mark and Ashley how they just made the decision to turn the camera on cook some dinner and it all spiraled out of control into what we see every week. Mark is a humble guy, but I believe Ashley may be more humble in the creation of the show. As we chatted through our episode, we talked about the competition and cooking school classes. Mark and Ashley have done their most recent love Cajun food. I myself also enjoys a good Cajun dish and got the coveted invitation to the next Cajun cook episode. I told him I made a really good eater. Actually seems to surround himself with food champions, from all walks. Guys, if you've enjoyed this weeks episode, we would encourage you to leave a review, a like, a share. We release every Wednesday at 5:30 AM Eastern standard time until next time keep smoking. #SmokeRingSyndicate #ThePeoplesPitmaster #OldSchool #BBQ #Pitmaster #Podcast www.thesmokeringsyndicate.com/podcast

I didn't expect to learn what I learned from this episode. I thought a check in to see how Shawn was from his recent professional loss. But wow… From the charcoal ashes rises my Canadian friend Shawn Bevins. What's that saying you can't keep a good man down?!? He's the poster child for keep going, you're not done just yet. After being hammered by life and to hell, he's back and taking flight. A humble man, who's not done yet. The first part of the episode we recap our conversation from his first episode with us just over a year ago now: He with his sights set on taking his grill company all the way he hit a snag. A snag we'll call it. To others a fatal moment to which the normal person would say it is the way it is back to doing something for someone else's dream. He embodies the “American dream” from the Canadian side of the boarder but I don't know that he lives it more than most on this side of the border. His Canadian dream again took flight inside of a year, he's just released two grills in a multitude of colors with a new interface of gravity feeding for an offset, quite possibly the very first in the world. Yes I have seen the masterbuilts, the gravity fed cookers but none seem to have this edge and ability taking whole logs…? Correct me if I'm wrong but most gravity feeds need charcoal brickettes to perform, yes?!? This might just be the fastest smoking company being built I've seen. Go see for yourself… https://legiongrill.com But really, The meat and potatoes what you heard but didn't hear….. -> Who else takes delivery of 40,000+ lbs of charcoal the first year in business? It's a testament & image of work ethic But what you may not have seen or heard is it's also a masterclass in tribe building. Shawn's built a team of warrior fans who are ready to charge hell with nothing more than water guns because they believe in him as the brand. It's not even about the name Legion Grill Co. that it's given. It's the character and his drive that built the tribe. Who knows if he even realizes it to be so. But how else can you explain zero to hero inside of a year from someone that does NOT look like a Kardashion with a Instagram account of 200 million? Not possibly but by having built that tribe of people who are brothers and sisters in bbq ready to take the next mission. I listened back and heard so much more than I heard the first time we recorded this episode. As I edited it down I started taking notes and it reminded me of tribe building something my friend Gary Lamb of The BSP https://www.blksheepproject.com/ he talks about his tribe and they are ready to charge with water guns to hell for him and with him. I think it's the WITH him that makes the tribe stronger. Shawn isn't afraid of what failure looks like or feels like… I got so much more from this episode than I even expected. Checkout the site and share this episode with someone else who loves bbq or company building! Rate us 5 stars to help us grow! TheSmokeRingSyndicate.com

Rob Arocha by weekday a crane operator & by nights and weekends a battle tested BBQ Pitmaster. He's competing nearly 40 weeks a year out of the available 52, throughout the Longhorn state. He's already checked some of the big comps off the list to do, and he's not finished. Bullhorn BBQ was born out of tailgating, and turned from the pig skin to pig butts; plus the briskets, chicken and ribs. From working alongside teams to get his start to making cameo appearances on Food Network with his recent 1st place perfect chicken call. Begs the question did the network get the wrong team? Time will tell as the next season isn't underway but you can bet Micheal Symon noticed his strut across the stage. Pun fully intended… We also spoke about the competition world elaborating on last week's chat on the episode about the squirrel Cookoff association. “Are bbq comps hitting a lull or is it full steam ahead?!?” Then what of the resurgence of bbq on TV. Is it a programing schedule rotation or has BBQ gained more followers prompting the networks to break out the mobile equipment to hit the road on the weekends to bring us BBQ programing we clamored for, or is it just time to show bbq on TV? I think option one and as for Rob, he hasn't seen a lull in Que at all in the heart of Texas. I think BBQ hasn't slowed down in popularity, and wish we could force their hands for a bbq only channel. All Que all the time. What do you think? Would you watch it? I know I would! Can't beat those original Pitmasters TV shows but seeing the newest and best make their way has me on the edge of my seat watching it all unfold. If you can't get enough of Rob Arocha be sure to catch his weekly show So smoking gooder show at https://www.facebook.com/sosmokingoodershow?mibextid=2JQ9oc As always please share our show with someone whom might get value or entertainment from it, leave us a like a comment it means the world to us and helps us continue to grow and build the bbq dreams of all. Wes Phillips- The Peoples Pitmaster

Have you ever eaten squirrel? Cooked it? Cooked 20-40 of the little furry things in a high pressure world championship competition setting?!? That's what Joe has built… Joe “Squirrel Man” Wilson joins us at the pit to chat about what could be considered the event of the season in Arkansas, the World Championship Squirrel Cookoff.

Oldest BBQ sauce in GA? The USA? The world?!? We'll find out chatting with Mrs Griffins Barbecue owner Roland and his right hand man Josh on this weeks episode of The Smoke Ring Syndicate. Find all the things on all the episodes at TheSmokeRingSyndicate.com I learned quite a lot and there's definitely more to know. This Georgia based BBQ sauce has been doing it continuously since 1935. How's that for a legacy in Georgia BBQ?!? They're putting some South in your mouth as they've done for nearing 100 years!! The family history and all is revealed this week. You can also count on a never before announcement from this episode making the sauce available nearly worldwide…. Australia, you all are always next up with bbq growth… so Go grab your bottle to taste that signature sauce right here on their website, find out more about where you can find them www.griffinsbbq.com Go hit that like button on all their socials and as always, keep smoking.

Brad Vollmar is seeing someone…. His mistress is the favorite for pitmasters everywhere … We had a great chat about all things bbq. His journey into competing and his newest venture… the bbq sauce business, it's not the easiest course to make happen with the cost, the breakage etc. Getting it onto the shelves is easy…. Letting it leave the shelf is a whole other animal. Listen into our candid conversation about our mutual interest of bbq. While I rambled about bbq he obliged by listening to me ramble. Brad and I have known one another for a number of years through FB bbq groups, we found that mutual love of bbq. He has his own bbq group nowadays, and we are both in the current state of doing a FREE GRILL GIVEAWAY for Monument Grills. So check out both pages Competition and Backyard BBQ, and Backyard Smokers BBQ for two shots at a free gas grill!

The one and only Phil the Grill is in the studio this week. We chat about the beginning of Phil Johnson's bbq career and heading to be Phil The Grill through his TV appearances on bbq shows across the USA & Canada. From his humble beginnings to the vast bbq footprint he's created and still creating. He's done just about it all. Food truck, catering, restaurant, TV appearances, BBQ rub business. Vowing to bring not one but TWO more seasoning blends to market before the end of the fourth quarter. That's less than 6 months to perfect, design packaging, bottle & distribute to the local stores/ get it online available. It's probably going to be a photo finish for PTG. Or will it?!? Stay tuned to all his socials! https://www.facebook.com/philthegrill1?mibextid=LQQJ4d The Smoke Ring Syndicate hopes to have a second chance to chat this year to see the finish. TheSmokeRingSyndicate.com

When it comes to all the great bbq guests I've had on my show over the last 46 episodes they all had one thing in common. They were once a beginner. This week we hit pause on big bbq celebrity's and focus on where they started…. At the beginning. Having different social media groups of varied levels of skill I tend to have the conversation with beginners more often than you think. Which is fine with me because that means we are building new bbq lovers. My Ted Talk if you will is The Most. To get the most enjoyment out of bbq it doesn't take the most of anything. The core principles are simple the most of anything isn't good for getting the most out of your bbq journey. The most smoke; nope. The Most cook time; naw. The most seasonings; uh no. The most steps; what is “No”?!? In the second part of this episode I do a touch and go on your beginner smokers. The normal ones that I find to be most common, readily available, ease of use, fairly priced etc. Propane smokers, electric smokers, pellet smokers, charcoal smokers. We don't dive into the bigger commercial style cookers, the gravity fed large offsets, reverse flow etc. there's time to learn later. If you are a beginner and found value I'd appreciate a share, like or follow depending on which platform allows what. If you're a pro and think you know a new up and coming pitmaster needs to hear it from someone else send it! This also is a completely unsponsored list of cookers. But we are willing to take this BBQ Ted Talk to stadiums and large scale bbq events worldwide! Lol.

Speedy BBQ lifestyle? Yeah speedy. Let's see….start competition bbq in 2012, Reserve Grand Champion 10 competitions later…. That's just the beginning. Maxes out available points for the entire year in KCBS… in July! Who does that? Travis does. Fast forward to 2018, Famous Dave joins the picture and Travis goes to work with FD. FD assisted Travis in opening his first restaurant. Going through the wars of the “vid.” Now adding a second location! Guys I can't tell you how much I enjoyed doing this episode. I hope you enjoy it as much as I enjoyed getting it documented. An overnight success, 10 years in the making! As always I would appreciate a review, and sharing this with someone who would get value from this!

Jay Ducote Some Louisiana flavor on the show this week Jay Ducote joins us at the pit to chat about his life and times in food and his food lifestyle. Early on with season two of Master Chef, various awards and distinguishing awards in food and food prep. From his time on Food Network Star in 2015; staring in various kitchens, to his returning to Best Bobby Flay and winning against him in 2019. Now with his traveling eater project he's got me jealous. Ducote is a chef, traveler, speaker, storyteller, culinary personality, and cultural gastronomist. Basically, he eats and drinks for a living… see why I'm jealous? But how did he get there, “oh he's just lucky” Id wager not. He received his BA in economics and political science and MA in political science from LSU. From Gov't tacos, to cooking all over the place. His “fame” started andJay is most widely known because he finished runner-up on Season 11 of Food Network Star in 2015 which launched him further into the food world. He even had a pilot for his own show, "Deep Fried America," for the Travel Channel in 2016. I think he really took all the way off In 2019 with no landing in sight when he won an episode of Beat Bobby Flay after challenging the Iron Chef to a crawfish boil. Good old fashioned crawfish boil. Bobby, you can't put Fresno chilis in it…. He has also appeared on Chopped, Cutthroat Kitchen, Masterchef, and many more television and web shows. Even cooking at the historic James Beard House in New York. He has been a featured chef on ESPN's College GameDay, throwing tailgate parties for LSU Football. He continues to cook for events large and small, near and far. Jay's career he has led ventures in blogging, radio, television, digital media, barbecue sauces and seasonings, wine, coffee, tacos, catering, pop-up dinners, and much more.

David Bosco drops by the pit to chat this week for Smoke Ring Syndicates 44th episode. He is a two time world championship BBQ competitor, with more than 100 grand in reserve grant championships. He's got his name in lights in the Oklahoma BBQ Hall of Fame. David also was on the hit TV show BBQ Pitmasters five times including two on All-Stars edition. David got his start in his adult life as a butcher hence the name Butcher BBQ. David started in 1982 in the meat market as a meat cutter and grew his knowledge through work as a butcher, and with his diverse protein knowledge began competing in competition in BBQ with their rubs and seasonings as well as their injections David is a pioneer in the BBQ injection world. Most knew of injections. But few companies made them. By my line he was the second. Now with more than 100 BBQ SKUs for the butcher BBQ product line. David also is an instructor for BBQ champs Academy, and regularly attends BBQ events throughout the US. You can catch him this weekend in Ootawah Tn at The Owls Nest BBQ. Stop in; enjoy bbq and his vast knowledge in the bbq world. Late in the show we took a nice deep dive into the world of getting into the rub and sauce business. One that I know aspiring entrepreneurs and current start up run and sauce makers will surely appreciate! Like how many bottles of rub or sauce should you have in a box shipped to a store deep…. Guys n gals, if you get value from what we are doing, I'd appreciate a review, share, comments etc. everything helps us spread the gospel of Q.

Dyno Dan returned to chat about his life in BBQ for the last several months. His underground Bbq growth. We chatted about calculations for catering and how he figures his numbers with the waste of meats and sides. We also chatted about how far is too far to travel for BBQ. We need to schedule a trip to Texas to see Miss Tootsie. Then we dove into all the different ways. There are to cook whole chickens, and the many ways people are butchering them to cook, spatchcock whole Frogger, cat, pieced out, dark versus white. Have you seen the stingray shaped steak? Thors hammer? The scorpion? We finished up the show chatting about a new tritip competition started out in California the king of tri-tip and several great things all in between you can follow Dyno Dan on all of his socials. As well as our adventures of the peoples pit master at www.thesmokeringsyndicate.com/podcast