The Bite Meat Podcast

* Chef Adrian Cousin takes us through some of the obvious and not-so obvious challenges facing private chefs. * From adapting to various kitchens, unique requests, unexpected hurdles and dietary flexibility ... and all while keeping menus top-notch.

* Immediate, short-term and long-term effects, from pit makers to spices and manufacturers * How the industry is adjusting * Why consumers are loving outdoor kitchens, griddles and pizza ovens * Best approach for burnt ends

* What separates Cajun-influence on pits and grills. * Detailed techniques on everything from pork chops and loins, to frog legs and gator. * Who doesn't love gumbo and etoufee -- especially on a grill. * If you're not trying these sides, what are you even doing?

Despite no traditional culinary training, self-made influencer Karen Wheeler has gained a legion of fans with unique, but simple cooking ideas. She'll offer insight on her story and ideas and approaches that anyone can master. Plus, insight on international influences and Easter go-tos.

HeartBrand Beef's Jordan Beeman clears up confusion and offers insight on: Packaging Natural vs. organic. Nitrates ... what does that mean? Grass fed vs. grain fed. Not all Choice and Prime cuts are created equal.

* How a love for South Texas barbecue took over the world * Melding the love of the outdoors and barbecue * Gaining confidence for every cook * Is Fred a brother from another mother? Finding your passions and turning them into a lifestyle * Don't ever underestimate weather, elements and positioning your pit

* What to look for when shopping for a brisket * Wrapping made easy * The biggest challenges backyard pitmasters face * Are there "magic numbers" for internal temps * Appearance matters, even for your family and friends  

*Four-time Canadian BBQ Team of the Year pitmaster Janice Smella became the first Canadian to walk the stage at the Cookoff in 2025. * She shares her story, techniques and approach, her affinity to Texas BBQ and becoming a champion.

Moodswing BBQ's Sunny Moody has won world championships and wowed judges on Food Network ... without compromise. Misconceptions about how "unhealthy" barbecue can be Pork shoulders for dummies.  Different steaks ... different cooking styles? Everything you should know on spritzing, water pans, wrapping, wet brine vs. dry brine

* World champs Ronnie Killen, Doug Scheiding, Abel Nuncio and others take us behind the scenes of what the Cookoff really is all about * The massive and unique details of making it on one of the biggest stages in the game.

* How different spices affect different proteins * The essence of "Louisiana" barbecue * Essentials for chicken and pork * When and how to spritz and sauce * Open-flame tips

* Coming up with the revered Top 50 and how he whittles it down * All the flavors and regions and what stands out * Oh, the stories ... from influencing the market, to quality bites around the state, the travels and dealing with bad barbecue * Smokin' Hot Tip: Easiest meats to try for entry-level backyard pitmasters

* How much the grilling game has changed * Best introductory pits for newbies * Detailed insight on fitting your recipes to your palette and staying on-budget * Taking advantage of a wide variety of flavor profiles * Smokin' hot tip: Keeping temperature and best cooks on Weber- and barrel-type pits 

* One of the world's most influential and in-demand sausage makers, Bill Dumas, on his incredible story. * Step-by-step keys to making the best artisanal sausage. * From basic Texas-influenced sausages to those that have the barbecue world buzzing: Fried catfish sausage? Christmas tamale sausage? Girl Scout Cookie sausage? Yes, yes and yes. * How backyard pitmasters can learn the craft.

* Champion pitmaster Tyler Gurney with detailed information on everything it takes to compete at one of the three biggest barbecue cookoffs in the world. * From months of testing, to sourcing meats, preparing pits and spices, to living on one-hour of sleep and the ever-important cooking and presenting, Gurney offers unique insight.

* The Pit Room's Michael Sambrooks, Killer Hogg's Malcolm Reed, 404 Kitchen's Matt Bolus and Kamado Joe chef Eric Gephart delve into recipes, approach and the purity of field-to-table. * The best insight you'll get on everything from duck, to venison, boar and more from those who live it.

* How Wagyu separates itself from others. * Everything it takes to get from ranch to table. * The passion and process it takes to deliver the highest-quality beef. * Hurdles, pitfalls and how R-C Ranch's footprint continues to grow. * Smokin' Hot Tip: Getting your pulled pork perfect.

Logan Glenn of Space City Barbecue is living the dream -- his dream. Perhaps it is yours, too. * How to get started * Hurdles, pitfalls, things you perhaps did not know * Building relationships and taking your passion to another level. * Smokin' Hot Tip: New pit or grill for Christmas? How to break it in  

* A multi-time champion, Doug digs deep with tips, techniques and his approach on a steak that has been called the perfect steak. * Plus, exactly what can you do with a Traeger? * Doug's taking over the BBQ World * When and how to baste and brush sauce.

* A fascinating look at how Traeger went from regional phenomenon to an eponym for all things pellet grill. * The science and muse behind Traeger and staying on top * Wait, what? New products and technology on the way, including tailgating Traegers * Smokin' Hot Tip: The versatility and popularity of griddles

* He left a leading financial firm to follow his passion: Cooking and hunting. * Matt Bolus went from helping his mom cook spaghetti in the kitchen to the London Cordon Bleu culinary school and opening his own 404 Kitchen in Nashville. * Along the way, he's always relied on open-fire and his roots: Exotic and wild game and perfecting the craft. He shares the story.

* From shoveling charcoals on the Appalachian Trail to the top of the culinary world, Chef Gephart shares his story and innovative techniques that could change how you do barbecue. * "White, red brown is how we throw it down." * Why field-to-table inspires and instructs * Smokin' Hot Tip: When and what to inject

* Gozney Pizza Ovens founder Tom Gozney went from completely lost in and out of rehab, to the top of the industry. * Tom and CEO Denny Bruce share the journey, along with how despite pizza being a worldwide phenomenon no one ever filled a giant hole in the market until his innovative oven came along. * Also ... taking your kitchen outside, making cooking more accessible and a Smokin' Hot Tip on which spices fit which meats best.  

* EGGtoberfest, what puts the "ultimate" in ultimate cooking and versatility * The remarkable story of how it spawned the "Egghead" movement * Expanding horizons and possibilities, plus the unique approach for keeping it at the top of the kamado-style game * Recipes and things you didn't know were perfect to make in BGE

Flat-out some of the best barbecue advice and tips you will hear, from: * Pinkerton's Barbecue's Grant Pinkerton * Truth Barbecue's Leonard Botello * The Pit Room's Michael Sambrooks * Killen's Barbecue's Ronnie Killen

* How a backyard cook became one of the most influential pitmasters in the game * The versatility of that pit you have in your backyard * Taking the intimidation out of cooking barbecue and holiday meals * Holiday tips on turkey and "double-smoked" ham

* Erin Feges of Feges BBQ -- one of Texas Monthly's Top 50 BBQ restaurants -- joins the podcast to dig deep on various aspects of barbecue sauces: + When and how using them can complement meats + What "Alabama" white sauce, vs. vinegar-based, vs. tomato-based, vs. mopping sauces can do for various proteins + And of course, we answer the question of, "does great BBQ really need sauce?"

* World Champion pitmaster Danielle "Diva Q" Bennett goes in deep on the best ways to brine, prep and smoke the best turkey you'll have. * It's not just about the meats. What backyard pitmasters can learn about expanding their cooking horizons. * Getting the best bark, cooking through Beryl and what pellet grills really can offer.

* Aaron Franklin, Truth Barbecue's Leonard Botello, Netflix BBQ star Sloan Rinaldi and The Pit Room's Michael Sambrooks' weigh in. * Does the pit matter? What spices? Techniques? * Plus a Smokin' Hot Tip on how to make your tailgate party stand out.

In this episode of the Bite and Meet podcast, we sit down with the legendary pitmaster Ronnie Killen of Killen's Barbecue. Ronnie shares his journey from growing up in a family where cooking was a love language to becoming a renowned figure in the world of barbecue. He discusses his culinary education at the prestigious Le Cordon Bleu and how it expanded his understanding of cooking techniques. Ronnie offers insights into the nuances of barbecue, from selecting the right cuts of meat to the science of resting and reabsorption rates. He emphasizes the importance of simplicity in seasoning, advocating for high-quality ingredients like Malabar Tellicherry pepper and kosher salt. Listeners will also learn about Ronnie's innovative approach to cooking brisket and the significance of using different woods for various meats.  

John Lopez dives deep into the world of barbecue, focusing on the intricacies of whole hog cooking and the allure of exotic meats. With insights from barbecue legends like Jess Pryles of Hardcore Carnivore and Grant Pinkerton of Pinkerton's Barbecue, listeners are treated to a wealth of knowledge on techniques and flavors that elevate pork to new heights. Join Erin and Patrick Feges, known for their mastery in whole hog barbecue, as they discuss the challenges and rewards of venturing beyond traditional Texas brisket. The episode also highlights the unique approaches of Michael Sandberg from The Pit Room and the innovative use of exotic meats such as cabrito and duck. Discover the secrets behind crafting the perfect barbecue rubs and spices with insights from Scott DeKnight of Badia Spices and learn about the fusion of Cajun flavors with Keith Guidry's Extra Cajun seasoning. This episode is a must-listen for anyone looking to expand their barbecue repertoire and embrace the rich tapestry of flavors that define the art of grilling.

* How to know what style pit or grill fits you best * The details that make a big difference in cooking * Why the griddle and pellet grill markets are exploding * Getting over the intimidation of slow-smoking * Smokin' Hot Tip: Best prep and tools for your pit or grill

* The risk/reward of the live-fire method * Meat Mythbusting * Perfect steaks and the "just keep flipping" approach * Fire sourcing the right way * Best advice for cooking on a spit  

* With BBQ in her family for more than 100-years, Sloan Rinaldi finally dove in at age 50. She has since become one of barbecue's biggest stars * How diving into true craft barbecue techniques can make your food stand out * A unique approach to turning out succulent and consistent chicken * A mustard binder on brisket? Yes. Here's why * What it's really like going through the Chopped and Netflix BBQ Pit Master experiences

*Cookout News' Wes Wright with everything you want - and need - to know *Biggest changes the past 15 years *Are we out of the post-covid doldrums? *What's the next big industry-changer? *Essential items every backyard pitmaster needs

You will love Sunny Moody's story and rise to the top of the barbecue game. * Healthy ... barbecue? Yes. * Turning a crossroads into a crown * Melding different regional techniques into great barbecue * The perfect steak, from a World Champ.  

* Spices matter. They matter a lot * Scott shares everything about how Badia has reached the top of the industry without compromising quality * What to look for in spices. * What goes into sourcing and blending spices for the highest quality * Trending influences in the food world: India, Korea, Africa and others * Fascinating insight on garlic and pepper 

Texas-raised Bill LaViolette decided to open a Texas-style barbecue restaurant in Tennessee. During a global pandemic. His Shotgun Willies in Nashville has since been named one of the best, anywhere. * His story, plus detailed brisket tips and how to enter the trailer/restaurant game. * Smokin' Hot Tip Of The Week: Open-flame cooking.

* Jordan Beeman from Heart Brand Beef brings insight sure to improve your barbecue game         + How Akaushi beef changed the industry         + Differences between Prime, Choice and Select cuts         + What to look for in brisket, steak and other cuts         + Most important things to know, from the ranch to the table * Plus, what to look for in chicken and pork on the Smokin' Hot Tip Of The Week

* Aaron Franklin, Grant Pinkerton and Leonard Botello talk all about brisket. * From techniques, to wrapping, smoke, meat and their unique techniques, they share insight like no other. * What about the rubs? A dive into some of the best options.

Plus: * Getting into the barbecue world, "backwards." * All the essentials for taking your barbecue game to another level. * Don't sleep on cabrito and duck * All about chicken: From whole chicken, to half chicken, pieces and "dunking" them for best flavor  

Couldn't help but ask Erin and Patrick Feges, a pair of classically trained chefs who have worked at the best of high-end restaurants, about The Bear. Now they dominate at Feges Barbecue in the Greenway and Spring Branch areas.

A fascinating discussion with the owners of Feges Barbecue, and how their disparate backgrounds came together to create magic. * Most recently, the challenges were overcoming Hurricane Beryl obstacles, but this barbecue power couple thrived. * Also, a deep dive into how a long recovery from battlefield injuries led Patrick into the barbecue and culinary worlds. And, ultimately, to the classically-trained Erin. * Techniques and barbecue strategies we could all learn from, advice and insight from true experts in the field. * Is The Bear accurate? They know. And they tell. * Plus, a Smokin' Hot Tip Of The Week that declutters the many options for pits, grills, pellet grills, charcoal ovens and more. What exactly is right for you?

If you have mastered brisket and barbecue, you will absolutely learn more from Leonard Botello's terrific insight. If you are learning, you will take your cooking to another level. Leonard Botello shares details and techniques that will help everyone. * What is the "feel" of a perfectly executed brisket? * Anxious every time you cook for people? You're not alone. * Why you may be doing too much  * The kinds of cuts of meat you should look for, and where to get them.

* Just in time for Fourth Of July: * One of the most innovative Pitmasters in the world goes deep on winning with hot-and fast barbecuing, the pellet grill revolution and testing the boundaries of barbecue norms. * Which woods pair best with which meats? The Smokin' Hot Tip Of The Week

* Grant Pinkerton shares all on his rise to prominence and everything it takes to enter the competitive barbecue world. * Also why hot-and-fast always is his go-to. * Plus ... why he tried to cook a bad brisket, his best tips for weekend cooks and how barbecue helped save his life.

Joined by wife Hannah McNair, the Texans owner offers insight into why his biggest passion outside football is smoking and grilling meats. From brisket, chicken and unique meats he smokes at a high level, to cooking for the entire Texans team and what makes his best dishes elite, Cal offers a glimpse into his barbecuing world. Also, the great Gus Johnston on how to best cook whole chicken, chicken pieces and wings in this week's Smokin' Hot Tip Of The Week.

One of the most innovative and successful Pitmasters in the world, Aaron Franklin joins John Lopez for a conversation on all things barbecue.  Franklin and Lopez discuss everything from smoke profiles, smoke flow, wood techniques, seasonings and under-appreciated things to put on pits and grills.

Chris Shepherd joins John Lopez on what to look for in meats, how he approaches different cooks, the best bite in barbecue, what's best to cook on pellet grills vs. stick pits and more. Plus, the Smokin' Hot Tip Of The Week.