The BBQ Beat Podcast

Talking with Drew Davis of Razorracks BBQ about how teams without big rigs, toy haulers, or trailers can still win big on the competition BBQ trail! Topics discussed include the importance of having the right mindset, tips for making the most out of your team's competition dollars, and much more. More on Drew Davis and Razorracks BBQ: Razorracks BBQ Website Razorracks BBQ on Instagram Razorracks BBQ on Facebook

In this episode, I talk with Duce Raymond of Sweet Baby Ray's about the origins of the world's most popular barbecue sauce. But we go way deeper than that. Duce shares the origins of the iconic Sweet Baby Ray's sauce, but he also details how one very important lesson from his uncle, Dave Raymond, continues to drive the family's successful restaurants and catering business forward. For more information, check out the following:  BBQ Beat Podcast Website  BBQ Beat Podcast - Instagram  

It was my great pleasure to sit down for a chat with James Beard Book Award Author Adrian Miller to discuss his latest book, Black Smoke: African Americans and the United States of Barbecue. A true scholar, historian, and lover of smoked meats, Adrian and I talk about the contents of this text, along with the reasons he felt it needed to be written. It is my opinion that this is one of the most well-researched books on BBQ in the United States to date.

No one embodies the spirit of crafting amazing food with live fire better than Canada's Chef Ted Reader. I can't thank Teddy enough for sitting down and allowing me to record this EPIC chat! Connect with Ted!  Web: https://www.tedreader.com/ Instagram: https://www.instagram.com/tedgrills/

When it comes to BBQ pellets, you can't do any better than CookinPellets.com. Their Perfect Mix and 100 Percent Hickory pellets are my go-to pellets and have been since before the company signed on as a sponsor of the show years ago.  In this episode, I sit down with CookinPellets founder and head honcho Chris Becker, who started the company back in 2006 after finding the quality of pellets available on the market at that point lacking.  Give this episode a listen. Whether you're on the road, at work, or spending time at the smoker or the grill. I promise you'll be glad you did. 

Talking with Amy Mills of 17th Street BBQ is always such a pleasure. In this episode, we cover the history of one of the most iconic BBQ brands... and families...  in the world.  We had a blast talking about the journey she and her Dad, Mr. Mike Mills, traveled together as well as what lies ahead for both the restaurant and their BBQ hospitality consulting business, Oncue Consulting. 

In this episode, I talk with John Lindsey of All Q'ued Up BBQ about his recent Grand Champion win at the 2021 Hog Drop held at the Jack's Old South compound in Unadilla, GA. John is part of the BBQ Champs Academy family, and aside from being a championship SCA steak cookoff professional, he's won his fair share on the professional barbecue circuit also. It was a great pleasure to talk with John.

Rusty Monson and Anthony Lujan host the Pitmasters Podcast... and they are on a mission to ignite the passion of cooks everywhere-from amateur to pro-to continue to exceed their own expectations on their journey to Master the Pit! Anyone who loves cooking with live fire and the fun and fellowship of BBQ should make the Pitmasters Podcast a must listen! 

Montana Max (Max Nelson) joins us to discuss his food sport exploits. It's always a pleasure talking with people like Max who are passionate about what they do. Max comes to competing in food after a career as a professional musician. This transition makes a lot of sense as both ventures have him squarely in the spotlight in what others might see as high-pressure situations. Max has a brand new series of classes on offer over at BBQ Champs Academy featuring a wide range of backyard favorites proven to delight competition judges of the highest caliber. Just imagine what these dishes would do for your at-home BBQ and Grilling reputation! Find Montana Max Here:  Montana Max Website Montana Max on Instagram Montana Max on Facebook Montana Max on Twitch  

In this episode, I talk with Mick "Maka" Kerkham from Maka Leathergoods in Tasmania. His custom leather knife rolls are sought after by top chefs and BBQ pitmasters all over the world. Minutes into my interview with Maka, and you'll be locked to his way of storytelling... and boy, does he have a great story! Maka didn't learn to sew until he was 39. Now, at 51, the self-taught designer can't get enough of it: he spends his days in his back-garden shed in Sorell, 30 kilometers north-east of Hobart, sewing classic leather knife rolls and sheaths as well as toolbelts for some of the country's best chefs and makers. All of the hides used for the products created by Maka Leathergoods are sources from Australia. Branding marks or imperfections are left to give the leather character, and customers can choose from among a nice selection of colors, hide types, and finishing touches. Be sure to follow up with Maka via the social media links below and let him know what you thought about the interview! Maka Leathergoods Website Maka Leathergoods on Instagram Maka Leathergoods on Facebook  

Fire and wine make for amazing food pairings, a fact that's confirmed and celebrated in this conversation with Mary Cressler and Sean Martin of Vindulge.com.  Mary's sommelier-level training and Sean's passion for cooking with live fire are evident in their recently released book, Fire + Wine: 75 Smoke-Infused Recipes from the Grill with Perfect Wine Pairings. I've known these two for some time, and you won't find a more gracious pair of hosts anywhere.  Follow the adventures of Sean and Mary over on their website and on their Instagram channel @vindulge.   

Few people speak to family traditions, hard work, loyalty, and taking care of your community like John Scharbauer of Scharbauer Cattle Ranch and Midland Meat Company.  I put the phrase "Riding for the Brand" in this episode title because that's exactly what John, his family, and his staff do each and every day. Their Number 5 brand is more than an identifier of ownership. The brand stands for the 138 years of hard work and effort poured into the Midland, Amarillo, and surrounding areas of Texas. It also stands for the progress being made with the Scharbauer Cattle Company's ranching efforts in terms of land management, genetics, and overall meat quality.  Together with their retail shop, Midland Meat Company, and their new restaurant in Midland, the MMC Half Acre, the Scharbauers, and their loyal staff members continue to put God, Family, and Community front and center in all they do.  In this episode, you'll get a fantastic history lesson on the Scharbauer family as well as a behind-the-scenes look at their storied cattle business.  You'll also be treated to some bonafide American truisms and a few stories I guarantee will stay with you long after listening to my conversation with John.  To learn more about what John and his staff have going on, visit them online:  Midland Meat Website https://midlandmeatco.com/ Midland Meat on Instagram https://www.instagram.com/midlandmeatco/ Scharbauer Ranch on Instagram  https://www.instagram.com/scharbauerranch/      

Celebrating 35 years of sanctioning World Class competition BBQ events across the globe is a big deal, and the Kansas City Barbeque Society wants you to join in the fun!  KCBS CEO Emily Detweiler and Rick Wagner, KCBS Board President sit down with me for an information-packed discussion you do not want to miss!  Topics covered include the organization's reaction to the pandemic, a renewed sense of fellowship and camaraderie among competitors, new developments regarding CBJ training, and the plans that are in store for the 35th Anniversary Awards Banquet and World Invitational BBQ competition to be held Nov. 12 – 14, 2021 at the Firelake Arena in Shawnee, Oklahoma.  

In this episode, I talk with 9-time World BBQ Champion Chris Marks of Three Little Pigs Rubs and Sauces. With a wealth of competition BBQ experience and knowledge dating back to the mid-1980s, Chris dishes out some great information here.  Chris has won more than 50 national barbeque championships, and over 600 individual awards including the Jack Daniel’s World Championship BBQ Sauce Championship, and the Grand Daddy of them all the American Royal in Kansas City Grand Championship 8 times. Topics Covered Include:  Awesome facts about KCBS History and The American Royal Rub and Sauce Marketing Tips (Chris Leaks Some Oil Here!) The Value of Catering to the Backyard Griller Market  Choosing the Right Cooker for the Right BBQ Results  Stepping Away from the Gadgets and Just Cooking Connect with Chris Marks and Three Little Pigs  Website: https://three-little-pigs-bbq.com/ Connect with Kevin at the BBQ Beat:  Website: https://bbqbeat.com/ BBQ Beat YouTube Channel Instagram: https://www.instagram.com/bbqbeat/ Get the Newsletter: http://bit.ly/bbqbeatnews

Hello everybody, and welcome to another episode of The BBQ Beat Podcast, I’m your faithful host, Kevin Sandridge – bringing you great stories from the world of BBQ, grilling, and live-fire cooking as told by the people who live them. Today’s show features a great conversation I had with Jason Hardee of Elite BBQ Smokers out of Conway, SC. Jason shares some of his early BBQ memories, some life lessons, and his mission to share the love of Jesus Christ through his work hosting and attending Cook’s Church meetings hosted at various BBQ competitions. We’ll also get into the details behind the KCBS-sanctioned Rufus Teague BBQ Throwdown Series as well as the regional BBQ Shoot Outs that Jason and organizer Bob Johanns put together. These events have been a real lifeline to BBQ competitors and judges during the past year who have been able to continue doing what they love in the face of the many pandemic-related contest cancellations. I think you’ll really enjoy this conversation with Jason. He’s a guy that’s super humble, letting his actions speak for themselves. And trust me, by the time you’ve listened to this episode through to the end, your love of BBQ competitions and all the communal goodwill they bring about will be stoked to the max. Connect with Jason Hardee and Rufus Teague:  Rufus Teague BBQ Throwdown Main Site Search for Rufus Teage Events  Find Jason on Facebook Connect with Kevin at the BBQ Beat:  Website: https://bbqbeat.com/ BBQ Beat YouTube Channel Instagram: https://www.instagram.com/bbqbeat/ Get the Newsletter: http://bit.ly/bbqbeatnews

We’re delving just a little bit into the world of BBQ and Grilling influencers – in this case as the topic pertains to a company called Meat District. Understanding the word influencer can sometimes be interchanged with ambassadors, people who companies ask or sometimes contract and pay to promote products or services. I’m sure I don’t need to go into any more detail about what influencers are, but it might be worth considering who they are. I talk with Zack Phillips, BBQ and Grilling Enthusiast and social media influencer for Meat District. It's a great audio ride through Zack's journey with live-fire cooking, providing some lessons along the way!  Connect with Zack and Meat District Zack Phillips on Instagram  Meat District Website  Connect with Kevin at the BBQ Beat:  Website: https://bbqbeat.com/ BBQ Beat YouTube Channel Instagram: https://www.instagram.com/bbqbeat/ Get the Newsletter: http://bit.ly/bbqbeatnews  

How much do you know about the business of BBQ? When I started out judging BBQ back in the early 2000s, it was pretty easy to get a handle on what companies made different grills and smokers. Today, it’s a bit more confusing, with mergers and buyouts clouding the ownership picture a bit for those who don’t do a little digging. And… I get it. You may care very little about the ownership structure or corporate-level decisions made by these companies. But sometimes, the stories that play out at the higher levels of the BBQ Business can prove to be interesting. Today, I’m talking with Derrick Riches, a long time author of BBQ and Grilling related media. Some of you know him from the many years he served as the BBQ and Grilling Expert for the About.com network. As a true industry insider, Derrick now heads up his own website, DerrickRiches.com. If you navigate there today, you’ll see a very extensive write up he did about Traeger Grills and the pending litigation surrounding two utility patents they own. While you may understand that parts and components are commonly patented, these utility patents are a bit different in that they provide Traeger with control not over hardware, or even software, per se. These patents provide control over the cloud-based communication, storage, and Wi-Fi features used by nearly every major BBQ or Grill manufacturer today. We'll discuss all of this and more!  LINKS:  Connect with Derrick Riches:  DerrickRiches.com  Derrick Riches on Instagram  Derrick Riches on YouTube Connect with Kevin at the BBQ Beat:  Website: https://bbqbeat.com/ BBQ Beat YouTube Channel Instagram: https://www.instagram.com/bbqbeat/ Get the Newsletter: http://bit.ly/bbqbeatnews

Grillmaster Randy Watson of BBQGuys.com is on FIRE!!! In this podcast episode, Randy talks about his early days in the Baton Rouge, LA bartending and fine dining hospitality industry and how he landed his dream job with BBQGuys.com. Randy shares some insider tips on his favorite grills, including the very cool Nuke Hand-crafted Argentinian Grill line. I even get him to lay out his ultimate "blank check" outdoor kitchen design and share some of his favorite beef, poultry, and pork dishes!  With recent yearly revenues of $130 million, BBQGuys.com is winning hearts and minds by helping people realize their live-fire cooking dreams!  Randy talks about why the company's early days, its pathway to success, and the focus BBQGuys.com maintains on providing customer service excellence.  Connect with BBQGuys.com  Website: https://bbqguys.com Instagram: @bbqguys BBQGuys YouTube Channel   Connect with Kevin at the BBQ Beat:  Website: https://bbqbeat.com/ BBQ Beat YouTube Channel Instagram: https://www.instagram.com/bbqbeat/ Get the Newsletter: http://bit.ly/bbqbeatnews  

With 20 years in the food business and a work ethic founded on the lessons learned on his Grandfather's farm, New Jersey native Ray Sheehan of BBQ Buddha knows what it takes to craft creative BBQ Flavors and promote a BBQ brand.  The Secret Ingredient(s) to Ray's Success...  Ray's story here covers lessons and key issues anyone serious about flavor creation and hard-won brand promotion needs to understand. I'd go so far as to say that you'd be flirting with disaster by not doing so.  Connect with Ray Sheehan:  Website: https://bbqbuddha.com/ Facebook: https://www.facebook.com/awardwinningbbqsauce/ Instagram: https://www.instagram.com/bbq_buddha/ Buy Ray's Book Here: https://amzn.to/34LNufG Connect with Kevin at the BBQ Beat:  Website: https://bbqbeat.com/ Join the BBQ Beat Community: https://www.facebook.com/groups/bbqbeat/ Instagram: https://www.instagram.com/bbqbeat/ Get the Newsletter: http://bit.ly/bbqbeatnews

Talking with Robert F. Moss, BBQ Editor for Southern Living Magazine on the tenth anniversary of his book Barbecue: The History of an American Institution. Now in its second edition, the 2020 version provides expanded information and gives us an even deeper understanding and appreciation for this uniquely American way of cooking.  In addition to this book, Robert posts monthly editions of The 'Cue Sheet, which you can find here:  http://robertfmoss.com/.  More On This Episode:  Further show notes on this episode can be found here: https://bbqbeat.com/robert-moss/.   Watch the video of this conversation over on YouTube here: https://youtu.be/sarnpr91OBQ Follow the BBQ Beat:  Website: https://bbqbeat.com/ Join the BBQ Beat Community: https://www.facebook.com/groups/bbqbeat/ Instagram: https://www.instagram.com/bbqbeat/ Get the Newsletter: http://bit.ly/bbqbeatnews

In this episode, we’ll take another trip across the Atlantic for a stopover in the city of Slough, England, just some 45 minutes west of London to talk with my good friend Kevin Edge of Edge BBQ. I first learned about Kevin’s work cooking with live fire via his Instagram account. Do yourself a favor and give it a follow over @edge_bbq. The images are stunning, and you can get a sense of the enjoyment Kevin derives from cooking for his friends and family. We’ll also learn that Kevin’s expertise cooking with live fire is something that’s come to him over the past several years. I love these kinds of stories, as they reinforce an idea shared time and time again from real-life chefs such as the late great Julia Childs as well as fictional ones seen in animated films like Ratatouille… the idea that no matter where we begin in our cooking, grilling and smoking food journey – anyone can cook! Follow Edge BBQ:  Instagram: https://www.instagram.com/edge_bbq/ More On This Episode:  Further show notes on this episode can be found here: https://bbqbeat.com/edge-bbq/ Watch the video of this conversation over on YouTube here: https://youtu.be/vYU2cH_d1FU Follow the BBQ Beat:  Website: https://bbqbeat.com/ Instagram: https://www.instagram.com/bbqbeat/ Get the Newsletter: http://bit.ly/bbqbeatnews

In this episode, I’m talking with Darrin Wilson, host of the Fire and Water Cooking Podcast. Many of you have seen the countless sous vide cooking method videos on YouTube by now… you know… where food is seasoned and placed raw into vacuum-sealed bags and left to rest in a circulating hot water bath set at specific finishing temperatures. While Darrin works a lot with this method, the Fire and Water nature of his show focuses on taking various proteins through the sous vide process and finishing them off in different ways using live fire. Hence… the name of his show – the Fire and Water Cooking Channel. On a side note, I really enjoyed talking with and getting to know Darrin not only for his cooking knowledge but because he is a fellow inhabitant of my part of Central Florida. It’s always nice to get to know more local folks who are passionate about cooking with fire. I think you’ll really enjoy this talk with Darrin, especially if you’re a traditional live fire cook who has wanted to start using the sous vide method as part of your culinary arsenal. Find The Fire and Water Podcast Here: Website: https://www.fireandwatercooking.com Instagram: https://www.instagram.com/fireandwatercooking Facebook: https://www.facebook.com/Fireandwatercooking Find The BBQ Beat Podcast Here: Website: https://bbqbeat.com Instagram: https://www.instagram.com/bbqbeat Facebook: https://www.facebook.com/thebbqbeat

In this episode, I am joined by Daina Falk of HungryFan.com. Daina is all about the Game Day Food Experience, and her website showcases recipes guaranteed to make any tailgating or "homegating" experience a Win!  For more information on Hungry Fan, check out the following:  Hungry Fan Website  Hungry Fan on Instagram  Hungry Fan YouTube Channel  Find the BBQ Beat Podcast online via the following channels:  The BBQ Beat Podcast Website The BBQ Beat Podcast on Instagram The BBQ Beat Podcast Community on Facebook The BBQ Beat Podcast on YouTube Shout out to The BBQ Beat Podcast Sponsors!  BBQ Champs Academy CookinPellets.com  Crisbee Cast Iron Seasoning Products 

In this episode of the BBQ Beat Podcast, I talk with Saffron Hodgson, founder, and editor of Bushcooking.com. Billed as the ultimate location to find all your outdoor cooking needs, from recipes to techniques.  Saffron grew up in Australia spending a ton of time cooking outdoors with her Dad, and she relays how her love of live fire cooking factors into the work she's doing with the recipe repository she's designed over at Bushcooking.com.  We do a bit of a deep dive in this episode learning about Saffron's business background and how it impacts the work she's doing currently.  If you are thinking of starting up a food-related business, website, service, or really any sort of business venture, the lessons Saffron relays in this episode are definitely worth learning!  ----------------------------- Connect with Saffron Hodgson Bushcooking.com Website Bushcooking.com on Instagram  Bushcooking.com Recipes on AllRecipes.com Connect with The BBQ Beat:  The BBQ Beat Podcast Website The BBQ Beat Podcast on Instagram The BBQ Beat Podcast Community on Facebook The BBQ Beat Podcast on YouTube  

In this episode, I'm talking with Rey Tagle from CharcuterieMaster.com. I found some amazing photos of Rey's home charcuterie projects on his Instagram channel and caught up with him to learn a bit more about what he does. Having more knowledge of eating charcuterie than making it, I had to ask...  How Do You Make Charcuterie at Home?  Rey gives a great deal of great information in this interview. You can also grab an amazing 62-page e-book on making charcuterie at home on his website. In our talk we cover:  Equipment and Meat Selection  Non-Fermented vs. Fermented Charcuterie  Types of Casings to Use  Making Your Own Home Curing Chamber  Give this a listen. I think you're really going to love it!  As always, if you enjoy this episode, please share it with a friend!  ----------------------------- Connect with Rey Tagle:  Home Charcuterie on Instagram  Charcuterie Master Website (e-Book)  Connect with The BBQ Beat:  The BBQ Beat Podcast Website The BBQ Beat Podcast on Instagram The BBQ Beat Podcast Community on Facebook The BBQ Beat Podcast on YouTube

In this episode of The BBQ Beat Podcast, I'm talking with David Bouska of Butcher BBQ. David's success on the BBQ trail and as the provider of one of the most popular competition and grilling product lines in the world requires little in the way of introduction.  A two time World BBQ Champion, David knows what it takes to cook and win under pressure. That said, he is one of the nicest, most inviting people you'll ever meet.  We cover a lot of ground during my talk with David, and you'll definitely want to listen through to the end.  David offers a ton of insights and several "Golden Nuggets" of information both on the product as well as the "How To" side of things.  You'll learn about David's background growing up on a Black Angus farm in Oklahoma and how he got his start learning the butcher's trade.  Of course, we cover some particulars about his Butcher BBQ product line, with some thought-provoking information on how you might want to put his line of Grilling Oils into play.  We cover the outstanding success David's son, Levi, has had with his Butcher BBQ Stand restaurant, and round things out with some information about why David decided to start The Butcher BBQ Podcast.  If you enjoy this episode with David Bouska of Butcher BBQ, please share it with friends! And be sure to reach out to David via his social media channels below to let him know you listened in!  ------------------------------------------------ Connect with Butcher BBQ:  Butcher BBQ Website Butcher BBQ on Instagram  Butcher BBQ on Facebook Butcher BBQ Podcast Connect with The BBQ Beat:  The BBQ Beat Podcast Website The BBQ Beat Podcast on Instagram The BBQ Beat Podcast Community on Facebook The BBQ Beat Podcast on YouTube

In this episode, I’m talking with Texas Monthly BBQ Editor Daniel Vaughn. As many of you know, Daniel contributes BBQ restaurant reviews and cultural history articles that go way beyond what you might call typical food blogging. I’ve followed his writing since purchasing his 2013 book The Prophets of Smoked Meat: A Journey Through Texas Barbecue. Daniel’s book covers all of the varied styles of BBQ cooked across the great state of Texas in a way that showcases the various ways BBQ is prepared but, more importantly, shares the stories and history behind how those styles developed. In this regard, it has a style that’s very similar to the North Carolina BBQ book written by John Shelton Reed and his wife Dale Volberg Reed, called Holy Smoke: The Big Book of North Carolina Barbecue. As I listened to the recording of my interview with Daniel Vaughn, I realized just how much ground we covered a relatively short amount of time. Here are just a few things you won’t want to miss from my talk with Daniel Vaughn:  Daniel’s friendship with Anthony Bourdain during and after the publishing of Prophets of Smoked Meat BBQ restaurants that deserve more press than they get The impact Daniel's Texas Monthly BBQ reviews have on BBQ restaurants Why Daniel fears one particular style of Texas BBQ may be at risk of becoming a thing of the past How to know the best time to hit that BBQ spot you’ve been dying to try What it was like working with Sam Jones on his book about whole hog BBQ I counted, and during our talk, Daniel and I reference about 24 different BBQ restaurants. Most of these are within Texas, but Oklahoma and North Carolina factor into our talk as well. I think you’re going to enjoy this interview with Daniel. If you do, please take the time to tag him @bbqsnob on social media and let him know. I am sure he’ll appreciate it. ------------------------------------------------ Connect with Daniel:  Daniel Vaughn's work at Texas Monthly Find Daniel on Instagram Find Daniel on Twitter Get Daniel's Book Here Connect with Me on Social Media: The BBQ Beat Podcast Website The BBQ Beat Podcast on Instagram The BBQ Beat Podcast on Facebook The BBQ Beat Podcast on YouTube  

This episode features a really great conversation I had recently with John McLemore and his son, John II, of Masterbuilt.  We all love stories about small business success. Someone starts up an effort we might refer to as a side hustle – working evenings and weekends to build up a business they can call their own. This is the pathway that Dawson McLemore embarked upon in the early 1970s. Today, Masterbuilt is one of the biggest manufacturers of cooking devices ranging from smokers to fryers, to their newly released Gravity Series Charcoal Grill and Smokers. Now, with the investment of Dominus Capital, Masterbuilt is connected with the Smoke Hollow and Kamado Joe brands, and we’ll cover all of these topics during our talk. Visit the main Masterbuilt Gravity Series site and follow them on social @masterbuilt for more info.  And of course, follow The BBQ Beat Podcast on Instagram as well!

In this episode of the BBQ Beat Podcast, I talk with Norwegian native Dag Ødegaard and his Texas native wife Angela Taliaferro. We discuss their store in Sandvika, Norway called, aptly, The BBQ Shop, as well as their popular BBQ Restaurant called the Texas Barbecue Café.  The BBQ Shop on Instagram: @bbqshop.no The BBQ Beat Podcast on Instagram: @bbqbeat Main BBQ Beat Website: https://bbqbeat.com

In this episode, I’m talking with Zahid Ahmad, Rehan Jaffrey, and Neghae Mawla from Halal BBQ Pitmasters out of the Dallas, TX area. I came across their Instagram feed sometime back and was immediately intrigued by what they have going on. If you truly love food, I think you’re going to love getting to know these three gentlemen. LINKS: Halal BBQ Pitmasters: https://halalpitmasters.com/ Halal BBQ Pitmasters on Instagram: @halalbbqpitmasters The BBQ Beat Podcast on Instagram: @bbqbeat Main BBQ Beat Website: https://bbqbeat.com Special Thanks to My Sponsors:  Camp Chef: https://www.campchef.com/ BBQ Champs Academy:  https://bbqchamps.com CookinPellets.com:  https://cookinpellets.com/ Crisbee Cast Iron Seasoning: https://crisbee.org/

In this episode of The BBQ Beat Podcast, I'm talking with Jon Jackson of Comfort Farms in Milledgeville, GA... an Acute Veterans Crisis Agriculture Center that is helping US Veterans. Please consider donating to StagVets.org to help Comfort Farms continue its mission of helping Veterans heal. Donate here:   https://www.aplos.com/aws/give/STAGVETSInc/general Social Media Links: Comfort Farms on Instagram @comfortfarms  BBQ Beat on Instagram @bbqbeat

In this episode, I’m talking with Matt Lee, who – along with his brother Ted, wrote the book Hotbox: Inside Catering, the Food World's Riskiest Business.  Celebrated for their work within Southern Food Culture across television and award-winning Southern cookbooks, Matt and Ted spent an intense six years working in some of the most challenging and fast-paced catering environments in New York City and various other locations. Often times, these locations were in vintage era buildings that were severely lacking in any sort of kitchen infrastructure – with the catering staff operating in places ranging from loading docks to elevator vestibules.   The world Matt and Ted inhabited was markedly high end, with tickets to various events ranging in the thousands of dollars per plate, often involving crowds easily topping five hundred guests and larger. And… I can already tell what you’re thinking. Come on, Kevin… you run a BBQ Podcast. Why are we talking about catering up-scale fine dining events geared to billionaires?Well… I’ll tell you.  BBQ and Southern Food Culture are finding their way into the world of elite food venues more like the James Beard House more and more these days.  Both Aaron Franklin and Rodney Scott have won coveted James Beard awards.  All told, Matt and his brother Ted wrote three cookbooks, The Lee Bros. Southern Cookbook (2007), The Lee Bros. Simple Fresh Southern (2009), and The Lee Bros. Charleston Kitchen (2013) which have won a combined six James Beard and IACP Awards. And… if you need just one more example of how these worlds are converging… look to my podcast episode with Craig Verhage, the BBQ Ninja, where we talk about his trip to the James Beard House to assist Miss Leslie Roark Scott and the Ubons BBQ staff for a dinner they served there back in 2018.    At the end of the day, culinary skills mastered and displayed within extremely intense environments are always topics that my friends and I enjoy discussing, and I hope that you enjoy this conversation with Matt Lee. Social Media Links: The Lee Brothers on Instagram  The BBQ Beat Podcast on Instagram  

This is the BBQ Beat Podcast… I’m your host…  Kevin Sandridge. You know, more and more in today’s BBQ world, you hear people use words like hand-crafted and small-batch… so much so that it’s hard to tell if we’re all really on the same page when using these terms. In today’s episode, I’m talking with Mike Trump of Oakridge BBQ, maker of rubs that fit the definition of words like hand-crafted, small-batch, and even batch-aged. I’ve been a customer of Mike’s without his knowledge now for at least six or seven years. Many of you already love his rubs, brines, seasonings, and injections, and names like Secret Weapon, Game Changer, Dominator, Black Ops, and Carne Crosta bring a great big smile to your face. They do this because you’ve delighted everyone from yourself, to BBQ judges, to the most important group of all – your friends and family – with the results you get from using these blends. As I talk with Mike, you’ll hear the origin story of Oakridge BBQ, you’ll become intimately familiar with the painstaking effort he takes to source and use only the finest spices on the planet, and … if you’re like me… you’ll come away with even greater respect for Mike and what he’s doing. Now understand, Mike’s hands touch ever rub and seasoning blend that comes out of his shop. If you see a bag of Oakridge BBQ Rub anywhere from California to Maine to England or Australia, it’s come through one central Oakridge BBQ facility in Kearney, Missouri operated and managed by one Mr. Mike Trump. Because of Mike’s intense focus on his product, he’s had limited opportunity to get out into the world of social media, get out to visit retail shops or some of the nearly 90 cook teams he sponsors here in the US and across the globe. This interview is one of those “pull back the curtain” experiences that I love to see come together. If you have an interest in how a business like Oakridge BBQ comes together and operates, what it takes in terms of day-in and day-out focus, you’re in for a real treat. Social Media Links:  Follow Oakridge BBQ on Instagram Follow the BBQ Beat Podcast on Instagram

In this episode, I'm taking you on a trip to Fox Bros. Bar-B-Q in Atlanta where Sam Jones and Michael Letchworth of Sam Jones BBQ are doing up a Whole Hog Dinner to celebrate Sam’s new book Whole Hog BBQ: The Gospel of Carolina Barbecue. -- written by Sam Jones and Daniel Vaughn. We go on a behind the scenes tour of the Fox Bros. Bar-B-Q commissary and catering operation with Catering and Operations Manager Max Binns … and follow that up with some back story on Fox Bros. from Beau Nolen, who has some very cool words about the pivotal role Max plays with Fox Bros. After that, we’ll hear directly from Justin and Jonathan Fox. These guys have a great story to tell… filled with massive BBQ house parties, an electrocution!!!!, and a gradual yet clearly fruitful progression backyard BBQ novices to crafters of deliciously smoked meats. Finally, we’ll hear from Michael Letchworth on his long-time friendship and business partnership with Sam Jones, followed by a great conversation with Mr. Jones himself on the subject of BBQ, Family, and the power of lasting friendships. Social Media Links:  Fox Bros. BBQ  Sam Jones Sam Jones BBQ The BBQ Beat   

In this episode, I’m going to do a little bit of a wrap up of my recent trip up to Lynchburg, TN to judge the 2019 Jack Daniel’s World Championship Invitational Barbecue competition. Conversations in this podcast feature:  Tuffy Stone  Pat Burke  Mike Mills Chef Paul Kirk ... and others!  It was an amazing trip, filled with a ton of great experiences. I have a lot of shout outs to give out to some of the competitors, my fellow judges, and most importantly, the good folks from Jack Daniel’s who’ve been hosting this world-famous competition now for 31 years. Social Media Link:  The BBQ Beat on Instagram   

Thanks for tuning into this episode featuring the good folks at Flame Boss Temperature Controllers. I’m your host, Kevin Sandridge, and it’s October 21st…. just a few short days before I make my first ever trip up to Lynchburg, Tennessee to Judge the Jack Daniel's 2019 World Championship Invitational Barbecue competition. I’m not going to lie. I’m pretty stoked, to say the least. If you know anything about competition BBQ – you know how big of a deal the Jack is – not just nationally but Internationally, as the name suggests. All told, it looks like there will be 71 Teams cooking the Pro or Invitational division, 41 teams cooking the backyard or Shade Tree division, and 27 International Teams. Yeah, it’s going to be pretty awesome. And I’m ready man… I’ve got my portable recording gear, some warm, weather-resistant clothing ( This Florida boy has been some places and he knows how to stay warm man….) and a complete and unabashed FANBOY mindset. Yeah, totally geeking out. Anyway…. Let’s talk a bit about this podcast episode in particular, shall we? I a few weeks back, I had the great pleasure of speaking with a couple of the good people from Flame Boss… Bob Hack – who serves as their Sales and Marketing Manager and Dave Frosch, Sales Consultant & Team Sponsorships Lead for the company. https://www.instagram.com/p/B2NHi-GglRS/?utm_source=ig_web_copy_link Roby Royal of Team Rescue Smokers proudly uses Flame Boss. https://www.instagram.com/p/B01C8q7B_eG/?utm_source=ig_web_copy_link Tina Cannon of The Pit Crew, GA, and Bama-Q Fame proudly uses Flame Boss. https://www.instagram.com/p/Bs87wKnBS70/?utm_source=ig_web_copy_link https://www.instagram.com/p/Bwzo2XKhT95/?utm_source=ig_web_copy_link We met up at Grove Roots Brewing here in Winter Haven, Florida – a favorite craft brewery of mine – where we sat outside, had a few beers, and enjoyed what I think you’ll find to be one heck of a great conversation. In this episode, we talk about the current Flame Boss Temperature controller models available along with their features and benefits. We also dig a bit into the history of Flame Boss, covering some of the company’s early adopters on the retail and competition side of things. A lot of praise and appreciation gets heaped on many of the folks who have helped Flame Boss achieve its current success, both inside and outside the company… and there are a few great stories on through the end of the episode that you definitely won’t want to miss. Now… a word on this podcast from the out of doors… You’ll hear the occasional crowd noise, a dog or two, and even the Winter Haver High School marching band as they ramped up for the school’s weekly football game. It was a great time, and again – I think you’re going to love where we go with this episode.

In this episode, we’ll be talking about beef. Specifically, Certified Angus Beef ®. Chances are you’ve seen the Certified Angus Beef Logo… It’s pretty hard to miss, with its distinctive black Angus steer standing proudly in side profile view with the words “Since 1978” above its head and the Certified Angus Beef Brand registered trademark banner below. In order for Angus Beef to earn this logo, it must grade out as either Choice or Prime, then pass 10 exacting standards for flavor, tenderness, and juiciness. To learn more about these specifications, I’ve enlisted the help of Chef Michael Ollier, Senior Corporate Chef at Certified Angus Beef. =========== Social Media Links: Certified Angus Beef Chef Michael Ollier The BBQ Beat Podcast =========== In addition to heading up recipe development for the Certified Angus Beef test kitchen, Michael is pretty much the primary culinary face for Certified Angus Beef – heading up interviews, media appearances and recording cooking and recipe videos. He also leads Certified Angus Beef’s in-house food styling and photography efforts, and we talk more about the great work he and his team do in that regard in this episode. I know you’re going to enjoy getting to know more about Michael’s background, his early ties to food with his family in Ohio, the interesting pathways that led to the establishment of his career as a chef, and ultimately the manner by which he joined the team there at Certified Angus Beef.  

Hey Everyone, thanks for checking out what I’m calling a bonus episode of the podcast spotlighting The Firebox Initiative Inc. – a charity organization established by Griffin Bufkin and Harrison Sapp of Southern Soul BBQ on Saint Simons Island. I rode up the Firebox on Gascoigne Bluff event this past weekend with my buddies Chris Gentry of Gentry’s BBQ and Josh Perry of Double Aught BBQ. The event flyer promised an opportunity to taste amazing offerings from the likes of BBQ Legends including, but not limited to: Harrison Sapp of Southern Soul BBQ Mike and Amy Mills of 17th Street BBQ Bryan Furman of B’s Cracklin’ Barbeque Tuffy Stone of Cool Smoke Craig Verhage The BBQ Ninja Carey Bringle of Peg Leg Porker Anthony DiBernardo of Swig and Swine Marty and Melissa Goffin of Red Gum BBQ out of Victoria, Australia Tank Jackson of Holy City Hogs Being the ever-vigilant BBQ Podcast Host, I made sure to have my portable recording mic on hand to capture a few brief interviews with some of these masters of live fire cooking. The recordings are filled with the music and excitement emanating from the packed-out crowd. I’m sure you’ll agree that the hearts of BBQ and Live Fire cooking people are full of love and appreciation for all the people who keep the food service and hospitality industry going. Be sure to stay on the lookout for the 2020 Firebox Invitational. Based on what I saw this year, it’s guaranteed to be one special event. As always, thank you for listening to and keeping up with The BBQ Beat. If you have photos of your BBQ, Grilling, and Live Fire cooking adventures you’d like me to see and share out to The BBQ Beat Audience, use the #bbqbeat. If you haven’t done so, please subscribe to the BBQ Beat Podcast wherever you get your podcast feeds. While you’re there, please leave a review! It would mean the world to me. Until next time, see you later everybody.  

  Hey everybody, and welcome to another episode of the BBQ Beat Podcast. I’m you’re host, Kevin Sandridge, and today I’m talking about Cheshire Pork with Joe Riscky of Joe Riscky’s Barebeque out of Fort Worth Texas. https://www.instagram.com/p/B2cBtDyARKb/?utm_source=ig_web_copy_link https://www.instagram.com/p/B031BduAfgD/?utm_source=ig_web_copy_link Joe has been involved with the Cheshire Pork brand for some time. While he operates his stand-alone brick and mortar barbecue business, Joe has become part of the Cheshire Pork distribution arm so to speak. He’s so knowledgeable about the brand that they recommended I speak with him for this podcast episode. So, I called him up and we set up this conversation to spread the good work about what the folks there are doing. How I Discovered Cheshire Pork I first became aware of Cheshire Pork through the work that Chris Grove over at NibbleMeThis.com has done with their product. Chris is an amazing culinary talent. From competitions to fine dining, he and his lovely wife Alexis do amazing work. I reached out to Chris to get his thoughts on the Cheshire Pork brand. Chris Grove on Why He Loves Cheshire Pork I first found Heritage Farms Cheshire Pork® Brand products at a small, independent grocer near our neighborhood – Butler and Bailey Market. They are a single store operation with a footprint one forth the size of the nearby supermarket. They thrive against bigger competition by having superior quality meats and that’s where I found a gorgeous, thick, rack of St. Louis-style pork ribs. I hadn’t heard of Cheshire Pork before then, but I know a pretty rib when I see it. The ribs I get from them are consistently expertly trimmed St. Louis style like I would do. I rarely have to even break out a knife to clean it up. Their ribs are thick, meaty, and help me smoke juicy, tender ribs time after time. They aren’t cheap but the quality is worth it to me. When we were developing the recipes for my second book, The Offset Smoker Cookbook, we relied on Cheshire Pork. We used their bone-in loin chops for our recipe for Thick Pork Chops with Spicy Apple Compote and their spareribs for our Smoked Spareribs with Honey Bourbon Sauce. We use Cheshire because we know we are going to get exceptional pork when we see that label. Chris Grove - NibbleMeThis.com Why You Should Listen to Chris... Again, Chris Grove is a culinary voice you need to be listening to. He's sough out by brands all the time for his knowledge and skill because they know he will represent them at the highest possible levels. So, take the words he shares here about the Cheshire Pork brand as gospel. One more thing about Chris – you can catch his work over at the NibbleMeThis.com site. He also has two books for sale on Amazon.com amzn_assoc_tracking_id = "bbqbeat-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_design = "enhanced_links"; amzn_assoc_asins = "1612433634"; amzn_assoc_placement = "adunit"; amzn_assoc_linkid = "b46309752fcaba6cfad7e084a2261614"; amzn_assoc_tracking_id = "bbqbeat-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_design = "enhanced_links"; amzn_assoc_asins = "1612439071"; amzn_assoc_placement = "adunit"; amzn_assoc_linkid = "ff037dacf35aa084a8e04d75680edcc6"; If you cook on either a kamado-style or offset style smoker, I encourage you to head over to Amazon.com and pick up one of these books, or both – if the situation applies! Oh, and follow him on Instagram @nibblemethis – where there’s always something delicious on the menu. Connect with Cheshire Pork and Joe Riscky If you’d like to learn more about Cheshire Pork, head on over to their site at cheshirepork.com.  You can also follow them on Instagram @cheshirepork. To learn more about Joe Risky’s Barbeque, check him out at joerisckysbarbeque.com.  Be sure to catch him on Instagram @joeriscky

Hey everyone, and welcome to another episode of The BBQ Beat Podcast. This time, I’m talking with Tony Roberts of Proud Souls Barbecue and Provisions in Denver, Colorado. This is a great companion episode to the podcast episode I did with Jason Ganahl of GQue BBQ some time back, also located in Denver. Tony and Jason actually went to high school together! https://www.instagram.com/p/B0HVocxBcK3/?utm_source=ig_web_copy_link https://www.instagram.com/p/Bzq919whaal/?utm_source=ig_web_copy_link https://www.instagram.com/p/B0cBuBJBu9S/?utm_source=ig_web_copy_link I first came to know about Proud Souls via my buddy Chris Gentry of Gentry’s BBQ General Store in Orlando, Florida. Proud Souls carries the Gentry’s line of rubs and sauces, and Chris and Tony have become good friends over the years. I reached out to Tony to learn more about Proud Souls’ back story and pick up some of the business and experience lessons they’ve learned on the road to making Proud Souls a thriving BBQ Supply and Educational Destination for anyone coming through the Denver area. If you’ve ever thought of starting up your own BBQ Store – or you just love learning about how BBQ related businesses get up and running, you’re in for a treat. Connect with Proud Souls Barbecue and Provisions You can learn a ton about Proud Souls, their team, and all they have to offer by visiting proudsoulsbbq.com. They’ve got a ton of content there, as well as on their Facebook page and Instagram Accounts. If you do manage to catch up with them, tell them Kevin from the BBQ Beat says hi. As always, I thank and appreciate you for being a BBQ Beat Podcast listener. If you know of others who might enjoy the podcast, please share it with them. Don’t forget to subscribe to the podcast on iTunes or wherever you get your podcast feeds.

This episode of the BBQ Beat Podcast features Ben Arnot, host of the excellent BBQ related podcast Smoking Hot Confessions out of Gold Coast, Australia. A little about Smoking Hot Confessions… you can find the show website at smoking hot confessions dot com… it’s a great site filled with show notes for each of Ben’s episodes, as well as some great articles, recipes, and other cool BBQ related stuff. During our chat, you’ll hear Ben reference his most recent trip to the US with his family in order to attend the 2019 NBBQA conference. I should note that Smoking Hot Confessions did very well in the awards portion of this year’s conference – taking 3rd place in the Best Audio Series category behind this podcast, BBQ Beat for 2nd and Behind the Smoke out of California taking 1st. Ben’s website for his show also garnered 2nd place honors this year, so you can see… he’s really got something cool going on over there. I highly recommend that you check it out.

  Hi everyone, and welcome to another episode of the BBQ Beat Podcast. When I started this podcast, it was with the intent of covering the world of BBQ and Grilling, but with a broader reach into some of the basic beliefs that I know a lot of you hold dear – primarily those of family, of friendship, of knowing where your food comes from and sharing the love we have of preparing delicious meals that celebrate who we are and what we’re about as human beings. This show moves us further on down that path as I share a conversation I was privileged to have with Mr. Hank Shaw, celebrated cookbook author and truly an omnivore who has solved his dilemma. Hank Shaw - Suggested Reading Hank's website has a lot of great recipes and will help you embark on some amazing wild game oriented culinary adventures. However, for a more centered view on how to prepare and enjoy different types of wild game, I highly recommend you check out one or more of his books. Hunt, Gather, Cook: Finding the Forgotten Feast From field, forest, and stream to table, award-winning journalist Hank Shaw explores the forgotten art of foraging. If there is a frontier beyond organic, local and seasonal, beyond farmers' markets and grass-def meat, it's hunting, fishing and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking -- if you know how to find them. In Hunt, Gather, Cook, he shares his experiences both in the field and in the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears, to grouper to snowshoe hares. Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more. Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami. The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl. Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope, and caribou. Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making. Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human. Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more. Hank Shaw, an award-winning food writer, hunter, and cook at the forefront of the wild-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking birds ranging from quail to pheasant, turkey to dove and beyond. Pheasant, Quail, Cottontail also covers a range of small game animals such as rabbits, hares, and squirrels. You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds. Shaw's global yet approachable recipes include basics such as Roast Pheasant and Buttermilk Fried Rabbit; international classics like Tuscan Hare Ragu, French Rabbit a la Moutarde, Mexican Turkey Tamales with Pumpkin, and General Tso's Pheasant; as well as unique dishes such as Roast Woodcock Michigan. It also features an array of small game charcuterie, from fresh sausages to confit and terrines. The most comprehensive guide to preparing and cooking upland birds and small game, whether domesticated or wild, Pheasant, Quail Cottontail will be a valued companion for hunters as well as home cooks looking for new ways to cook store-bought turkey, rabbit or quail. What's more, every purchase of this book helps our wild habitats. A portion of the proceeds of every book sold will go to help the non-profit conservation efforts of Pheasants Forever and Quail Forever, which will use the money to restore, maintain and expand habitat for all upland birds.  

This episode of the BBQ Beat Podcast features a conversation I had with Brad Stuart, inventor of the now widely known and appreciated line of Crisbee Cast Iron Seasoning products. I always make a point of linking up with Brad at various BBQ and Grilling events, as he’s one of the most friendly and down to earth gentlemen you’ll ever have the pleasure to meet. I’m sure you’ll agree with that sentiment. I know you’ll enjoy learning how Brad and his family started the business there at Crisbee Cast Iron Seasoning, as well as learning the exacting measures taken to ensure that each and every product in the Crisbee cast iron seasoning lineup is lovingly crafted by them each step of the way.

Hi everyone, and welcome to another episode of the BBQ Beat Podcast. In this episode, I’m talking with Andy Lane from Hand Hewn Farm out of Fresno, OH. Growing up spending summers between farming communities on both sides of my family, I love talking with people who are still out there today putting in the hard work and time required to operate family farms. Andy does a great job explaining how he, his family, and some friends are pooling their time, effort, and resources to breathe life into the operations at Hand Hewn Farm raising egg and meat chickens, rabbits, and hogs. Throughout our talk, you'll learn about their struggles as well as their successes. I’m excited to bring you this conversation with Andy Lane over at Hand Hewn Farm.

Download this episode... Hi everyone, and welcome to another episode of the BBQ Beat Podcast. Today, I’m sharing with you a fantastic conversation I had a little while back with Chef Hardette Harris who hails from the Shreveport, Louisiana area and has been instrumental in efforts to showcase the food culture of that area. I first learned about Chef Harris from her appearance on The Great Cornbread Debate episode, which is part of the PBS Digital Series Nourish hosted by Dr. Howard Conyers. If you haven’t listened to the episode I did with Dr. Conyers, please do so. His passion for preserving the heritage and history of food culture is to be commended. When I asked Dr. Conyers whether he thought Chef Harris would be a good person to talk with for this podcast, he responded with a resounding yes. I really think you’ll enjoy this conversation, as Chef Harris’ passion for sharing the foodways of Northwestern Louisiana is amazing. Hardette Harris - Official Meal of North Louisiana https://youtu.be/Sw3ZE1Wmibk https://vimeo.com/294615267 Catch Up with Hardette Harris If you'd like to connect with Chef Hardette Harris, you can find her at the following sites and social media channels: Food Tours Louisiana Us Up North on Facebook Hardette Harris on Facebook Hardette Harris on Instagram Hardette Harris on Twitter Catch Up on These Past Episodes

Visit: https://bbqbeat.com/howard-conyers/ This episode features a talk with Dr. Howard Conyers, NASA Rocket Scientist, and Southern Food and Culture Historian. Dr. Howard Conyers - NASA Engineer, Pitmaster, Food Historian I recorded this episode several months back and was fortunate to have a nice long conversation with Dr. Conyers. As you have come to know, the interviews here at The BBQ Beat Podcast are long-format. As such, it’s not unusual for conversations to go into the one-hour mark. Fortunately for us, Dr. Conyers made time in his busy schedule to give us an in-depth look at his life and passions. To that end, though it takes a little while to get into some of the food-specific elements of our conversation, I think you’ll gain a fuller appreciation of what Dr. Conyers is attempting to relay through his work. As you hang with us through this conversation, you’ll learn about Dr. Conyers’ life on his family farm outside of Manning, South Carolina and how that life infused him with a strong work ethic and set the foundation for his love of engineering and science. After discussing Dr. Conyer’s selection as part of Southern Living Magazine’s 2018 Southerners of the Year – along side James Beard Award Winner Chef Rodney Scott - We’ll discuss some of the familial aspects of BBQ as Dr. Conyers recalls them, including ways BBQ culture and tradition have been handed down from one generation to the next.   Of course, no conversation with Dr. Conyers is complete without talking about his 10-episode PBS Digital Series Nourish – viewable on YouTube. The Nourish series focuses on food – what it says about who we are, where we're from and the ties that connect us. The series explores the people, culture and SCIENCE behind what we eat - from farm to table. I highly recommend you check out this series as it really is food for your mind, body and soul. Catch Up on Past BBQ Beat Episodes How to Market BBQ Rubs and Sauces with Tim Forrest Talking Artisinal Cast Iron with Isaac Morton of Smithey Ironware Malcom and Rachelle Reed talk Food, Family and Living that BBQ Life

Visit: https://bbqbeat.com/malcom-reed/ Hey everyone, and welcome to another episode of the BBQ Beat Podcast. This episode features Malcom Reed and his wife Rachelle. Many of you know the Reeds via the outstanding How to BBQ Right YouTube videos they put out. With just around 520,000 subscribers, their content keeps getting better and better. If you haven’t subscribed, please do so. In addition to their YouTube channel, Malcom and Schelle operate the How To BBQ Right website located at howtobbqright.com. And… to show just how with the times Malcom and Schelle are… there’s also a How to BBQ Right App you can download from both the Apple App store and Google Play. It’s got a place on my phone’s home screen, and I enjoy the quick access the app provides to recipes as needed. Some Backstory on This Episode... This episode was recorded just prior to the Christmas holidays this past season. It’s a tough job catching the Reeds where you can just sit down and chat with them. So, I was happy to get this chance. And, my personal thoughts... A few personal comments here from me about Malcom and Rachelle Reed. For my money, you won’t find nicer and more open people than these two. When I listen to their podcast episodes, I feel like I’m sitting down with them right in their kitchen. The amount of knowledge Malcom shares can sometimes sneak up on you, because he relays what he knows in such a warm-hearted and conversational manner. But… don’t sleep on the Reeds, folks. I’ve seen them at work at competition events like the World Food Championships steak division and let me tell you… they were focused and dead on in terms of being ready for that challenge.

Visit: https://bbqbeat.com/hasty-bake-grills/ In this episode of the BBQ Beat Podcast, I talk with Jay Johnsen, noted Hasty-Bake Grills collector and historian about his love of these really cool cookers. Hasty-Bake was founded in 1948 by Grant Hastings. A pioneer in the industry, these charcoal grills or "charcoal ovens" as they were called predate Weber's entry into the marketplace.

Visit: https://bbqbeat.com/2019-world-food-championships-update/ Hey Everyone, and welcome to another episode of The BBQ Beat Podcast. In this episode, I share a conversation I had recently with World Food Championships President and CEO Mike McCloud. During our chat, we discuss some exciting news about the dates, location, and cooking format for the upcoming Final Table event, as well as some exciting changes coming up for the World Food Championships in its new Dallas, TX location.

Download this episode... Heath Riles of Heath Riles BBQ is someone for whom I've had a lot of respect for some time. I'm proud to call him a friend and appreciate him sitting down and taking time to talk with me for this podcast episode. Heath shares some of his earliest memories cooking with his family. His recollections on how he got started cooking BBQ competitions mirrors some others you might have heard (or experienced) -- with drinking and partying playing a big role at first and an increase in focus and effort as the desire for more consistent results takes hold. I don't know too many competition cooks who have done as well as Heath has on both the KCBS and MBN circuits. These two sanctioning bodies run such different styles of contents that it's not the norm to have teams dominate at both levels like Heath has. Awards and Accolades 2013 – Whole Hog Team of the Year – Memphis BBQ Network 2014 – Team of the Year – Memphis BBQ Network 2014 – 3rd overall BBQ Division of the World Food Championships in Las Vegas 2015 – Won 12 Grand Championships ou tof 13 Memphis BBQ Network Contests competed in. 2015 – 5 Perfect “180” Scores in Kansas City BBQ Society Contests 2016 – Team of the Year – Memphis BBQ Network 2016 – Finals in BBQ Division at the World Food Championship in Orange Beach, Alabama 2017 – Team of the Year – Memphis BBQ Network 2017 – 9 Grand Championships in Memphis BBQ Network 2017 – 6 Grand Championships in Kansas City BBQ Society 2017 – Perfect “180” score in Brisket Division at the World Championship Jack Daniels BBQ Contest. Wide Open Teaching Methods I've attended a Heath Riles competition BBQ class and can tell you that he lays it out there like few others I've seen. Recipes, methods, tips and tricks... attendees get it all. If you ever have a chance to attend one, do it. If you're a non-competitive cook, your friends and family will be wowed by what you're able to do. If you compete - you'll start walking more often. I promise. Heath Riles BBQ - Competition Rib Recipe Check out this video on How to Cook Competition Ribs Heath did with Malcom Reed over at How to BBQ Right. At the time of this posting - the video has received 1,263,244 views. https://youtu.be/Hy5wnwuIZ2M Heath Riles BBQ - Blackened Chicken Sandwich Recipe Here's the blackened chicken sandwich recipe mentioned in this interview. You can find it over on the BBQ Guru YouTube channel. https://youtu.be/N7rFUtc5TBU Connect with Heath Riles Want to connect with Heath? Awesome. You can find him via the following social media channels: Heath Riles BBQ Website Heath Riles BBQ on Facebook Heath Riles BBQ on Instagram Heath Riles BBQ on Twitter And lastly, check out these past popular BBQ Beat posts...

Visit: https://bbqbeat.com/christie-vanover-girls-can-grill/ In this episode of the BBQ Beat Podcast, I talk with Christie Vanover, who runs the food blog Girls Can Grill, as well as the competition BBQ team by the same name. Christie has a long history of writing about food, as well as a strong academic and professional background in marketing communications.