Podcast appearances and mentions of may world championship

Hot Rod Blues, S2 Episode 10. From the Memphis in May World Championship Barbecue Cooking Contest. --- Support this podcast: https://podcasters.spotify.com/pod/show/shawn-young2/support

Acclaimed Pitmaster Tim Scheer joins Dane Neal of WGN Radio after recent victories at the National Hardware Show in Las Vegas and just before the Grand Championship WIN at Memphis in May. Tim shares the success of his hot and fast cooking style and the Gateway Drum Smokers he designed and patented. Hear as Tim […]

Acclaimed Pitmaster Tim Scheer joins Dane Neal of WGN Radio after recent victories at the National Hardware Show in Las Vegas and just before the Grand Championship WIN at Memphis in May. Tim shares the success of his hot and fast cooking style and the Gateway Drum Smokers he designed and patented. Hear as Tim […]

It’s Memorial Day Week, which means the official start to grilling season in the USA. While many of us cook over open-fire year-round, our guests on Episode 116 of the Tailgate Guys BBQ Show Podcast offer some tips - along with sharing their BBQ backgrounds - to the backyard grillmaster. New Orleans might not be known for its BBQ cuisine, but James Cruse of Bluff City Smokers put the Crescent City on the map recently by winning the Memphis in May World Championship in Ribs. Also a pitmaster and part-owner of Central City BBQ in New Orleans, we discuss competition and restaurant-style BBQ with James, who also says fire management is key to a great backyard cook. As we conclude National BBQ Month, we welcome another first-time show guest, Brie Blackford. Brie has developed a grilling website EldasKitchen.com which features recipes and a variety of artisan-made, small-batch, one-and-done-sized sauces. Brie tells us about learning about cooking from her grandmother, Elda, thus the name of the site and offers up her spin on grilling ideas to help backyard cooks. Meanwhile, Lyndal and Steve remind everyone that the grill is for more than meat. Veggies and even desserts can benefit greatly from that smoky sear from an open fire for a complete, fresh off-the-grill meal. Thanks to our sponsor/marketing partners who make our show possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Affordable Income Tax & Payroll, DDR Fabrication, Arkassippi Smoke Live and The Arkassippi Combo, Vietti Marketing, In the Garden of Eden, Domino's Pizza of the Ozarks (official American Royal World Series BBQ Sponsor of our team) and The BBQ League. Have a great BBQ Week! #SmokeEmIfYouGotEm

Myron Mixon is known as the winningest man in BBQ and this week will be shooting for his fifth Memphis in May World Championship. A compelling figure for his role on the iconic television program BBQ Pitmasters, we welcome Myron to Episode 113 of the Tailgate Guys BBQ Show Podcast. We visit with Myron about Memphis in May, where he will cook a pair of 200-pound hogs, and his new book out this week - Keto BBQ: Real BBQ for a Healthy Lifestyle - highlighting Myron’s 100-pound weight loss. It was recently announced that the American Royal World Series of BBQ would return in September and we find out from Emily Park, event manager of the event, what the event will look like after a year’s absence. We even squeeze in a third guest this week as John Lindsey from All Q’ued Up BBQ tells us about an SCA Steak “Boot Camp” coming up this weekend at Pits N Grills in Springfield, Missouri. Thanks to our sponsor/marketing partners who make our show possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Affordable Income Tax & Payroll, DDR Fabrication, Arkassippi Smoke Live and The Arkassippi Combo, Vietti Marketing, In the Garden of Eden and The BBQ League. Have a great BBQ Week! #SmokeEmIfYouGotEm

Matt is the chef/partner of the critically-acclaimed barbecue restaurant Pig Beach located in Gowanus, Brooklyn. Matt first earned his BBQ chops during his time working on America’s highly competitive barbecue teams, Salty Rinse, receiving 2nd place medal for Whole Hog in 2015 and 1st Place for Best Sauce at the annual Memphis in May World Championship. Prior to opening his own restaurants, Matt was the Chef de Cuisine of Del Posto and during is tenure, the restaurant received a coveted four-star review from the New York Times, and the Relais & Chateaux distinction. Raised in the small upstate New York town of New Hartford in an extremely tight-knit Italian-American-Lebanese family where he began his culinary training at a very young age by rolling meatballs and house-made pasta with his nona. Today, Matt is a frequent guest chef on The Today Show and has appeared on NBC’s The Chew and DirecTV’s Fantasty Zone.

Mississippi’s Craig Verhage is called the “BBQ Ninja” for his flamboyant bandana, sunglasses and take-no-prisoners style of open-fire cooking. Craig also is the new Marketing Coordinator for Royal Oak Charcoal and we’re pleased to visit with him - before he heads to this weekend's Houston Livestock Rodeo and BBQ - on Episode 54 of the Tailgate Guys BBQ Show Podcast. We also catch up with Mike Radosevich of Code 3 Spice’s to find out more about how he went from a career in law enforcement into the BBQ business, along with friend Chris Bohnemeier. They're the real deal. Code 3’s Patriot Sauce won a Memphis in May World Championship for tomato-based sauce. Mike tell us why it’s important to him that a portion of all sales go to first responders and military organizations. Thanks to our sponsors who make all the fun possible: Blues Hog, The Butcher Shoppe, Code 3 Spices, The BBQ Central Show, Affordable Income Tax & Payroll and Royal Oak Charcoal. Have a great BBQ Week! #SmokeEmIfYouGotEm

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. We spoke with some of the attendees of this competition to see what they had to say about barbecue. “We just get together and have a good time!”–not to mention grilling and making delicious barbecue for everyone to eat. Barbecue crosses all races, all religions and socioeconomic backgrounds. It’s just a time where everybody can get together and have fun and celebrate good food and good fellowship.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. For this segment, we took some time to chat with Anthony Di Bernardoof Swig and Swine from Charleston, South Carolina.Swig and Swine has four locations across the Low country. Anthony may have been born in Mantua, New Jersey, but he has a passion for Southern barbecue. He started out cooking as a banquet cook at age 14, and he was a cook for the US Navy on the USS Batfish submarine. The Navy brought Anthony to the Low country, and he never looked back. He has 25 years’ experience in the culinary scene, and he continues to perfect his barbecue game year after year. Anthony loves cooking everything from prime beef brisket to homemade sausage, slow-cooked ribs, and whole hog barbecue.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. We spoke with some of the attendees of this competition to see what they had to say about barbecue. “We just get together and have a good time!”–not to mention grilling and making delicious barbecue for everyone to eat. Barbecue crosses all races, all religions and socioeconomic backgrounds. It’s just a time where everybody can get together and have fun and celebrate good food and good fellowship.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In this interview, we sit down with the team at Mac’s Smoke Shop: Kevin Kuruc and Jeff Delmastro. In 2017, Mac’s took second place in Whole Hog at the 40th Memphis in May International Festival World Championship Barbecue Cooking Contest. In previous years, they have won first place for sauce, as well as 5th and 8th place for whole hog. They also compete in other competitions and have been the Grand Champion and Reserve Champion in competitions like the All American BBQ Festival When Pigs Fly, The Beer Bourbon &BBQ Festival, North Carolina’s Grill’n&Chill’n BBQ Cook-Off, and more. They are well-known for their whole hog barbecue, but they also compete (and have placed or won) in categories like pork ribs, chicken, whole shoulder, pork butt, and beef brisket.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Next up in our interview series is the Red Hot Smokers. We spoke with Tommy Langdon of Arlington, Tennessee, first. He started cooking with the Red Hot Smokers in 2006. He has many fond memories of the trips the team has taken together. Competing in the competitive barbecue circuit is a great honor, and it’s even better when you place in a BBQ competition like Memphis in May, one of the biggest competitions for barbecue in the world. Because he loves smoking and grilling, getting to compete is a fun thing to do, and it makes the barbecue taste better when you put your love and passion into it, too.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Next up, we sat down and chatted with Stephen Perrin of Rusty’s Smoke BBQ in Blue Mountain Village in Ontario, Canada. Stephen was originally classically trained for fine dining, but he fell in love with barbecue and is well-known as a Canadian barbecue pit master. Stephen is part of The Substance Food Group, a collaboration of three men who have worked together for more than 20 years and today own four restaurants, including Terra, Restaurant Sarpa, Rusty’s at Blue, and andFrancobollo. Stephen is a world champion in the North American competitive BBQ circuit. He has won first place in international competitions like Jack Daniel’s World Championship Invitation Barbecue. He has also won at Memphis in May World Championship and he participates in local competitions like the Fatboys Canadian Capital Classic BBQ Competition in Ottawa, Canada.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In the next interview in our series, we took the time to sit down with Ben Corden of Memphis Sparks. If you want to learn to smoke, Ben’s advice is to go for it. It really doesn’t matter what gear you have – you may have a hand-me-down smoker or a regular, inexpensive kettle grill. You can buy the cheapest smoker on the market, and it doesn’t matter. It’s all fine, because the quality of the food is what is really important in great barbecue.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Next up, we sat down to chat with Pedro Gonzales of the Memphis Latin Porkers. Pedro is from Venezuela, and he’s the head cook for the Memphis Latin Porkers team. They’re currently the only Latin team that competes in Memphis in May. They started competing in 2016, and this team of Latinos is proud to represent their Central and South American origins. Their goal is to provide an opportunity for the Latino community in Memphis to become more integrated, bringing their traditions and integrating them with Memphis cultures.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Next up, we took some time to chat with Kyle Storms from Nashville, Tennessee. Kyle talks about his love for barbecue. The best part about it is that BBQ is that it’s an experiment that you get to eat. Along the way, you make friends with other BBQ enthusiasts, sharing new recipes and trying out new things. Every time you make a new BBQ recipe or try out a new grilling technique, you get to eat the results of your experiment!

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In this interview, we sit down with the team at Mac’s Smoke Shop: Kevin Kuruc and Jeff Delmastro. In 2017, Mac’s took second place in Whole Hog at the 40th Memphis in May International Festival World Championship Barbecue Cooking Contest. In previous years, they have won first place for sauce, as well as 5th and 8th place for whole hog. They also compete in other competitions and have been the Grand Champion and Reserve Champion in competitions like the All American BBQ Festival When Pigs Fly, The Beer Bourbon &BBQ Festival, North Carolina’s Grill’n&Chill’n BBQ Cook-Off, and more. They are well-known for their whole hog barbecue, but they also compete (and have placed or won) in categories like pork ribs, chicken, whole shoulder, pork butt, and beef brisket.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In our next segment, we took some time to interview Dylan Lipe of Grilla Grills and Blackwood BBQ. Dylan is the owner of several restaurants in Chicago, Illinois, as well as a food truck in Denver, Colorado. Throughout his career, he’s been featured in many Chef magazines and has earned many awards, including KCBS and MBN competitions. He’s always been inspired by the way that food can create personal connections between people who started out as complete strangers. He’s traveled all over the world, developing and refining his cooking techniques. He has a true passion for the pit and all things barbecue, and it really shines through in his food. The thing he loves most about BBQ in general is the familial atmosphere. Everyone gathers around the pit and the fire, coming together to enjoy a meal together. It’s a very old school cooking method – an early man thing – but somehow it’s still so relevant today despite all our advanced technology.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. As we sat down with Chris Sussman from Louisville, Kentucky (otherwise known as the BBQ Buddha), we were reminded of something he always says: Grill by feel. Sussman’s whole philosophy is about learning how to cook, grill, or smoke in any environment. Once you really zone in and get into making great BBQ, you’ll be able to know when your food is finished just by sight and touch; no timers or thermometers necessary. Forget about the constraints of timers and temperatures and learn to trust yourself. Make food from scratch – without recipes even – by balancing your five taste sensations: look, touch, smell, feel, and (most importantly) taste your food to know when it’s finished cooking and ready to eat.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In this interview, we take the time to sit down with Linda and Brad Orrison of The Shed Barbecue and Blues Joint in Ocean Springs, Mississippi. The Shed is a true family affair. It was started by a brother-sister team, and the entire family works in the business. The music is run by one of the brothers, Brett, and even G-Maw and Daddy O are part of the team, manning the beer bar and making competition-worthy BBQ sauces.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. As we sat down with Wayne Lichliter from AdRibbers, he reminded us that he’s actually a doctor (for those who care, he adds). The Adribbers philosophy has been the same for over 30 years, and it’s all about making great food and having fun. They smoke the best ribs, pork shoulder, and other types of meats, but they also love making smoked cheeses. In addition to cooking, you’ll find them drinking their fill (their words, not ours) and having a ton of fun while doing it. Because that’s what barbecue is all about, even competition BBQ. When you’re at Memphis in May, you may as well take the time to party a little bit and enjoy yourself! Whether you win the grand championship or are just there to gain some experience in competition barbecue, you may as well have fun while you do it.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In our latest interview, we sat down with Ray Lampe of Dr. BBQ in St. Petersburg, Florida. Dr. BBQ is the name of Ray’s team, but it’s also his nickname. There’s a reason that Ray was inducted in the American Royal Barbecue Hall of Fame in 2014. He’s one of the most recognized pitmasters in the country, and he’s spent 15 years testing different BBQ cooking styles. He entered his first rib BBQ contest in 1982 and quit the family trucking business to become a full-time pitmaster. He’s written nine books, including Slow Fire: The Beginner's Guide to Barbecue, Dr. BBQ’s Big-Time Barbecue Cookbook, the official NFL Gameday Cookbook, and a new cookbook (the Big Green Egg Cookbook) to help home barbecue enthusiasts, backyard grillers, and those interested in competition barbecue learn how to cook the best New American Barbecue.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Today, we sat down with Tuffy Stone from Richmond, Virginia. You may also know Tuffy by his nickname, “The Professor,” because of his obsessions with the science of smoke and the precision at which he attacks his barbecue. Tuffy was culinary trained with French techniques at La Maisonette, but he turned to barbecue in 2004. After his first barbecue competition, he was hooked! He’s competed many times since, winning Grand Champion titles in almost every major barbecue competition, including back-to-back wins at the American Royal World Series of Barbecue. He’s won at the Kingsford Invitational and the Jack Daniel’s World Championship Invitation. Tuffy is also a judge at Destination America’s Barbecue Pitmasters and he competes at Memphis in May with his team, Cool Smoke. Sometimes, the team consists of his father, George, and Tuffy alone, but at larger competitions, they’ll have a team of eight. When he’s not competing, Tuffy Stone is running his restaurants, Q Barbecue in Richmond and A Sharper Palate catering company. He also teaches a Cool Smoke BBQ School. You’ll learn his recipes for chicken, ribs, pork, and brisket (which have won at some of the biggest, most major competitions in the United States). Tuffy is all about educating others in the art of barbecue, sharing his methods and strategies to win in big competitions. Whether you’re looking to enter competition barbecue or you just want to BBQ more in your backyard, taking a class is a great way to take your skills to the next level. As a French trained chef, Tuffy found it difficult to get into BBQ because it was so different from traditional cooking. Today, he loves everything about barbecue.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In this installment, we took a few minutes to chat with legendary pitmaster Big Moe Cason from Des Moines, Iowa. His favorite thing about the world of BBQ is the people and the crowds. Everyone comes together and becomes part of a big barbecue family. Over the years, you get to know the people on the competition circuit and the other pitmasters. They become your friends and you get to share the love of barbecue, grilling, and smoking meats together.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Amy emphasizes her love for barbecue and how barbecue brings people together. Whether people are coming to a barbecue restaurant or they’re hoping to become the next Memphis Championship Barbecue winner, they come to be part of a barbecue family. Amy calls her team the Church of BBQ, and the people who come to eat their food and compete alongside them are part of the congregation. Once you come to a barbecue competition, you are enveloped into her family and into the greater barbecue family. There’s no feeling like that in the world! Barbecue is a subculture of America – a true slice of Americana – and everything that’s good about America is right here in BBQ.

Sign up for the free Quickstart Competition Barbecue Tips Interview Series https://www.grillmasteruniversity.com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Today, there are a lot of barbecue schools, classes, and cookbooks. Myron suggests you use the resources at hand to help you take your barbecue skills to the next level. This includes looking for any competition barbecue prep classes offered in your area or taking a barbecue class online. Learning from professional pitmasters and barbecue experts can shorten the learning curve, helping you take your pitmaster skills to the next level.

We have a doubleheader of star power on Episode 20 of the Tailgate Guys BBQ Show with two of the best pitmasters in modern ‘Q’ telling their success stories. Jay Durbin describes himself as a small-town, backyard cook from Selmer, Tennessee. Jay and his wife Jamie form Tennessee Mojo BBQ which began competing in 2013 and recently won the Ribs category at the Memphis in May World Championship of BBQ. “Dreams do come true,” Jay tells us in reflecting on the biggest win of his career, accomplished with his own line of “Mojo” rubs. We also visit with Chiles Cridlin of Wolf’s Revenge BBQ from Richmond, Virginia, a top-10 team in the 2019 KCBS team of the Year standings. Chiles also was part of Tuffy Stone’s Cool Smoke team that won the Grand Championship a few weeks ago at Memphis in May. What is it like to cook with “The Professor” as your head coach? Chiles gives us the rundown. The guys also chat about Steve’s trip to Little Rock to cook a big SCA Steak event and preview this weekend’s Smoke at the Barn in Ozark, Mo., where it’ll be a double-barreled Tailgate Guys BBQ attack on the competition. Thanks for listening and have a great BBQ Week! #SmokeEmIfYouGotEm

You know a person is iconic when they are easily identified by one name. This week’s featured guest on Episode 19 of the Tailgate Guys BBQ Show fits that description and we are proud to welcome back the “Professor” Tuffy Stone. Tuffy is coming off leading his Cook Smoke team to the recent Grand Championship at the Memphis in May World Championship of BBQ. He tells us about what the MIM title means to him, how he keeps his focus when fans surround him at big events and about what’s ahead in 2019 for Cool Smoke. We also go “Under the Radar” with Joel Fleetwood of Meat Rushmore BBQ. And the guys recap their Memorial Day Weekend cooking adventure and preview Steve’s trip to Little Rock for an SCA Steak comp. We're back next week with more fun BBQ talk. Until then, #SmokeEmIfYouGotEm

(Hour 1 - May 21, 2019) Tonight we start off in a BIG way!! BBQ Hall of Fame'er and 2019 Memphis in May World Champion, Tuffy Stone from Cool Smoke joins me to recap the big weekend. As time allows, we might also go over the 9 nominees for the 2019 BBQ Hall of Fame. Next up, from the Grill Girl website, Robyn Lindars joins me to help us navigate the Memorial Day weekend festivities. To some (many) this weekend signifies the beginning of the "BBQ and Grilling Season" and we will get some great tips and suggestions from Robyn.   **VETERAN Q PROMO:  20% off with code “bbq20”   ***ORDER THE NEW GRILLSEEKER BOOK HERE***   ***Get 20% off on CBD products at Early Bird CBD by using code: “bbqcentral”   **OFFICIAL 2019 HORSE MEAT T-SHIRTS – CLICK HERE**   For quick access to all show merch and important links, you can use this Linktree site!   PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookin Pellets FireBoard Smithfield Southside Market & Barbeque FOGO Charcoal

(Hour 1 – May 21, 2019) Tonight we start off in a BIG way!! BBQ Hall of Fame'er and 2019 Memphis in May World Champion, Tuffy Stone from Cool Smoke joins me to recap the big weekend. As time allows, we might also…

(Hour 1 - May 21, 2019) - Tonight we start off in a BIG way!! BBQ Hall of Fame'er and 2019 Memphis in May World Champion, Tuffy Stone from Cool Smoke joins me to recap the big weekend. As time allows, we might also go over the 9 nominees for the 2019 ...

On this episode of “Hot Off the Press” Chef Pete road trips to the Gulf Coast of Mississippi to visit The Shed BBQ and Blues Joint in Ocean Springs. A family-owned restaurant, Brett Orrison, Brooke Lewis and Brad Orrison began their BBQ and Blues journey in 2001. This wild ride has taken them on quite a successful trip. The Shed has been featured on national TV shows and has landed a number of world championship awards for their famous barbecue and for their secret rub. Most recently, The Shed was named the best BBQ in the state of Mississippi by the Food Network, and Southern Living Magazine ranked the Shed number one on their Great American Bucket List.  Winning over 20 awards for their sauces at the National BBQ Association Convention, as well as the Grand World Championship in the Whole Hog Division at the Memphis in May World Championship, are only a few notches in the belts of The Shed’s BBQ competition team. Most every item on The Shed’s menu has won prestigious awards. From all of the meats, the sauces, to Daddy O’s coleslaw.  The Original Shed is located in Ocean Springs, Mississippi. There are now 3 Shed BBQ locations along the Mississippi Gulf Coast. The Shed also offers online ordering and catering.