Podcasts about pitmaster

Thyron Mathews is an award-winning American BBQ Chef and Pitmaster, known for his bold flavors, Southern roots, and viral presence both online and on screen. Originally from Royal, Florida—a historic Black farming town where families were once granted their 40 acres—Thyron now calls Iowa home, where he's built one of the most recognized BBQ brands in the Midwest.     Thyron rose to national fame after winning Netflix's hit competition series Barbecue Showdown, which drew over 40 million viewers globally. Prior to that, he had already earned 16 Grand Championships and was crowned “Best in Show” at the Iowa State Fair two years in a row.     What began as a small catering business with his wife, Terrishane Mathews, has since evolved into a full-scale BBQ operation—now rebranded as Thyron Mathews BBQ. From his popular food trailer to his viral how-to videos on YouTube, Thyron has built a loyal fanbase that spans backyard grillers to competition veterans.     Thyron is also a trusted partner of top industry names, including Kingsford Charcoal and the Iowa Pork Producers, and continues to lead the charge in BBQ culture nationwide. He has hosted some of the country's biggest live-fire events, including Smoke Slam in Memphis and the upcoming NBBQA Festivalin Long Island, New York.     With his deep roots, undeniable talent, and larger-than-life personality, Thyron Mathews is one of BBQ's most exciting and influential voices today.

It's KCBS World Championship week!  On this edition of Pitmaster, an Old Virginia Smoke podcast, Luke dives in to how to take classes, and lessons learned, with David Moore from Hot Mess BBQ and Brian Corbett with Smokin' Skullies.  Lots of great tidbits here, and learning about...learning.

Di episode kali ini, kita ngobrol bareng Michael Ruben, Pitmaster dari Mirpoa Smokery. Ruben akan cerita secara mendalam tentang proses panjang dan detail yang dia jalani untuk mendapatkan sertifikasi halal bagi Mirpoa Smokery—dari tantangan yang dihadapi, hingga dampaknya terhadap kepercayaan pelanggan dan perkembangan bisnisnya. Tonton video selengkapnya di #RayJansonRadio#505 "HALAL ITU GAK CUMA LABEL!" WITH MICHAEL RUBEN | RAY JANSON RADIOEnjoy the show!Instagram: Michael Ruben: www.instagram.com/michaelrubennnnDON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia

On this episode of Pitmaster, an Old Virginia Smoke podcast, we introduce you to Josh Yagel of Leaning Jowler BBQ, our BBQ team that we'll follow this year.  Josh is a great guy with a great family and story.  I hope you look forward to following him as much as I do.

We're back with a plate full of Pitmaster pride and food for thought!In this week's episode, Rasheed shares some major moves and well-earned shoutouts—from Eddie Wright's Mississippi win to This Week in BBQ heading across the pond to Meatopia UK. We talk new sauces from Tuffy Stone, Father's Day brisket classes from KG BBQ, and Big Moe Cason's new rig “El Loba” being broken in at Memphis in May. You'll even hear how Bon Jovi is feeding folks with dignity, one pay-what-you-can meal at a time.Meanwhile, James fires up the convo with a tribute to old men on the grill—because sometimes, the guy with the stained shirt and 3 decades of smoke under his nails knows more than any cookbook. We dig into burger lore (yes, Mongols might've been first), the rise of fast food, and what really makes a “perfect bite.” Is it the melty cheese? The crunchy pickle? Or that glorious meat-to-bun ratio?Plus:— The “Bite or Bust” burger breakdown— National Hoagie Day history lesson— Shoutouts to rising stars and seasoned vets keeping the flame aliveTune in, tag your best burger bite, and remember—BBQ is tradition, passion, and always personal

This episode is sponsored by BBQ Distro. Go to http://bbqdistro.com/top10 and predict who you think will be named the top ten BBQ joints on the upcoming BIG BARBECUE LIST being published by a well known lone star state focused magazine that's being released in May! Submissions are accepted April 14 - May 14, 2025. Submit your prediction for a chance to win $2,500 in cash in the BBQ Distro sweepstakes!    Must be at least 18 years of age to enter, go to http://bbqdistro.com/top10 for full rules and eligibility requirements.     Also, for a limited time use promo code tales10 at checkout for a 10% discount on your order of rubs, sauces, apparel and more from BBQ Distro!   We were privileged to speak with some of the best in barbecue about what the Texas Monthly Top 50 list has meant to them and their business as well as advice for aspiring business owners.  

Mancandy takes a spill and Pitmaster contest firm-up on News Radio KKOBSee omnystudio.com/listener for privacy information.

Sterling Smith, 2022 World Barbecue Champion, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N' Booty BBQ, has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel's World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 out of more than 500 professional BBQ teams and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion. Sterling has won over 55 Grand and Reserve Grand Championship Awards, more than 800 top ten awards and is the two-time Australian Invitational Lamb Champion. Loot N' Booty BBQ is a 5-time Arizona BBQ Team of the Year and was featured on an episode of Destination America Channel's Smoked, where Sterling and his wife Molly won the title of “Smoked BBQ Boss.” Loot N' Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.com Accolades:  5 X World Champion  2023 CA BBQ Hall of Fame Inductee  55 Grand and Reserve Grand Championships  800 plus Top 10 awards  17 perfect 180 scores  11 – 700 plus scores  2 X Australian Invitational Lamb Champion  2014 American Royal Open Reserve Grand Champion  2022 American Royal Open Reserve Grand Champion  5 X Arizona BBQ Team of the Year  2022 World Barbecue Champion  2021 World Barbecue Reserve Grand Champion  2023 World Barbecue Reserve Grand Champion  Received title of “Smoked BBQ Boss” from Destination America's Channel Smoked

The discussion in this episode revolves around the insights and experiences of Hall of Famer Tuffy Stone, who shares his perspectives on the intricacies of the barbecue world, particularly in relation to competition cooking. During our engaging dialogue, we delve into the importance of timing in barbecue competitions and how pivotal mistakes can yield valuable lessons that shape one's culinary journey. Tuffy reflects on the evolution of barbecue technology and its impact on cooking efficiency, underscoring the significance of precision in achieving optimal results. Furthermore, we explore the emotional connection to food, as Tuffy recounts heartfelt memories associated with family recipes and cherished cooking experiences. This episode serves as an enlightening exploration of the art and science behind barbecue, enriched by Tuffy's extensive knowledge and passion for the craft.Links referenced in this episode:paintedhillnaturalbeef.comCompanies mentioned in this episode: Painted Hills Natural Beef This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Episode 288 features Danny Torres discussing his career as well as his love, respect, and admiration for the legendary Major League Baseball Hall of Fame member and humanitarian, Roberto Clemente.  Plus we talk barbecue with pitmaster, Daddy Dutch who has a dedicated YouTube channel with plenty of food related videos.       Danny Torres is a freelance sports journalist and podcast host.  Danny has been a contributing writer to the National Baseball Hall of Fame's official magazine, Memories and Dreams. Danny's work also appeared on mlb.com and in the New York Mets official publication, Mets Magazine (2007-2012).  He hosts the podcast, Talkin' 21 with Danny Torres which is dedicated to the legendary Roberto Clemente.  Danny is featured in the documentary, Clemente, which explores the life, career and legacy of Roberto Clemente and was produced by Lebron James and Richard Linklater.  He's traveled to numerous ballparks and conducted countless interviews with both current and retired MLB baseball players.   Kent Vandeweerd AKA Daddy Dutch is a barbecue cook and a frequent content provider for his YouTube channel, Daddy Dutch BBQ.  The following is taken directly from his YouTube site as he, "Enjoys seeing other cooking channels and outdoors related channels. I appreciate everyone's input on how they BBQ, cook or grill. Happy cooking all!"  Kent discusses his love of barbecue and we even throw in some baseball talk.  Go to https://www.youtube.com/@daddydutchbbq to see Daddy Dutch and his YouTube videos.           We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/   We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.   Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

This episode features an engaging conversation with the esteemed Tuffy Stone, a world champion pitmaster, who shares his extensive experiences in both the culinary and competitive barbecue realms. We delve into Tuffy's recent travels, which include teaching opportunities in Australia and Brazil, as well as his reflections on the evolution of barbecue techniques over the years. The discussion also highlights the importance of seasoning versatility in enhancing the flavor profiles of various dishes, illustrating how rubs can transcend traditional meat applications to elevate vegetables and other cuisines. We express gratitude to our sponsors, particularly Painted Hills Natural Beef, and emphasize the significance of quality ingredients in achieving remarkable barbecue results. Join us as we explore the intersection of barbecue culture and culinary innovation with Tuffy Stone.Links referenced in this episode:paintedhillsnaturalbeef.combbqnationjt.comgunterwilhelmknives.comCompanies mentioned in this episode: Painted Hills Natural Beef Yeti Weber Smoky Bones Gunter Wilhelm This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Episode 287 features the author of A Baseball Gaijin:  Chasing a Dream to Japan and Back, Aaron Fischman and Champion Pitmaster Fred Robles, With Guest Co-host, Doug Scheiding   Aaron Fischman is a sports writer, author, editor and multimedia journalist, who currently hosts the On the NBA Beat podcast, a weekly interview show he helped co-found with Loren Lee Chen and his brother, Joshua Fischman.  His first book, A Baseball Gaijin: Chasing a Dream to Japan and Back is a very entertaining and informative look at the life and baseball career of Tony Barnette, who took a nontraditional route to the Major Leagues.  Barnette started in the MLB's minor leagues, spent six years pitching in Japan for Tokyo's Yakult Swallows, and then at the age of 32 had his first cup of coffee with the Major League's, Texas Rangers.  The book was nominated for the prestigious CASEY Award for best baseball book of 2024. Fred Robles of Rio Valley Meats has been cooking on the competitive barbecue circuit since 2013. Fred is the owner of a butcher shop in Weslaco, Texas. According to Fred, "I love to compete and I love food sport.  We have met some great people on this journey that have become our friends, but feel more like family.  Some of his competitive cooking accomplishments include, winning the 2017 World Food BBQ Championship, the 2019 National BBQ Championship, winning the 2022 San Antonio Livestock and Rodeo, plus winning more than 95 Grand and Reserve Championships. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/   We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq 

This week we sit down with Legendary Coach - The Pit Master John Hackleman. Get ready to learn from a legend! Coach Bryan is available for seminars and camps worldwide. Email: levelupgrappling@gmail.com for details.

Imagine taking traditional Hawaiian flavors, combining them with southern-style barbecue techniques, and adding a dash of fearless culinary creativity. That's what Stephan Kina brings to the table every day as a Hawaiian-born pit master who's making waves from his unexpected home base in Montana.Stephen's story is one of transformation and discovery. Though his father was an executive chef, he didn't start cooking himself until just five years ago. With no formal culinary training to constrain his imagination, he's pioneered dishes that culinary traditionalists never dreamed possible—oxtail laulau, palusami with brisket, miso chimichurri, and even mountain lion manapua. His content has exploded on social media, where Hawaii locals have embraced his innovative take on familiar flavors.The conversation takes us from Stephen's initial challenges winning over skeptical Montana customers to his triumph cooking for the Kentucky Derby, where he prepared 275 briskets and introduced mainland palates to flavors like guava barbecue sauce with li hing mui. We explore his methods for cooking exotic meats, from alligator to mountain lion, and the creative ways he sources hard-to-find Hawaiian ingredients in the continental U.S. Beyond technique, Stephen shares his philosophy of cooking without boundaries: "It's important to honor traditions of the past, but if you want culture and food to grow, you gotta push it forward."For Hawaii food enthusiasts, there's exciting news—Stephan is bringing his culinary magic home for a special pop-up at Whiskey Smoke in Kaneohe on May 3rd. Don't miss this chance to experience fusion cuisine that's redefining what's possible when Hawaiian soul meets open-fire cooking expertise. Follow @406_BBQ on Instagram to witness culinary boundaries being broken daily.

Thank you to sponsor of this episode: Green Mountain Grills________________________________________________Episode 376Taking you back to 2/26/2016 - Well, Jon has done it again. He has found a portion of show history that, quite frankly, I just totally forgot about. What you will here on Friday is the first ever "BBQ Round-Up". Now, I do remember this show...but I did not recall releasing it on a Thursday. However, this particular clips really gives you all the details on what this show was looking to accomplish...it was a pre-recorded supplement piece to the Tuesday show.Now, you might be asking why I forgot about it...easy...I think this show made it (2) episodes in length before Meathead from Amazingribs.com called me and said, hey...I like what's going on here...I have the Pitmaster's Club...and I am looking to get some recurring new content up there for the members...can I buy the concept and have you do the show for me? So we talked about it, agreed on what that would look like...and then "The Pitcast" was born...and did that show for Meathead for a number of years.Jon, showing why he is the best at doing the Best Moments show...always mining the gold from the archives...and happy to have him back in the fold for the upcoming EC segment!!Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 2/25/2016Original Full Show Link: CLICK HERE

Send us a textBBQ Radio Network is brought to you weekly by BBQr's Delight 100% All Natural Wood PelletsThis week, we're turning up the heat with Aaron Stoffer of The Real Man Meat BBQ, who's sharing his secrets to grilling the juiciest, most flavorful chicken ever! Whether you're a backyard warrior or a seasoned pitmaster, you won't want to miss these expert tips.Plus, Andy and Todd tackle a listener question on amping up the flavor of grilled pork tenderloin—get ready to take your pork game to the next level!In the fourth segment, Sean Ludwig of The Smoke Sheet counts down his Top 5 Must-Read BBQ Books of 2025—perfect for pitmasters looking to up their game!ATBBQ.com Product Spotlight: BBQr's Delight Wood Pellets – Pure flavor, serious smoke!Got a burning BBQ question? Email BBQRadioNetwork@gmail.com, and we might answer it on air!Stay fired up! Like, follow, and subscribe to BBQ Radio Network on Facebook, Instagram, and your favorite podcast platform—don't miss a single sizzling episode! Tune in for another great episode and keep the smoke rolling! 

* 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  

Episode 283 features four-time Major League Baseball Manager of the Year and New York State Baseball Hall of Fame Member, Buck Showalter and Chicken Fried BBQ's champion pitmaster, Bill Purvis, plus guest co-host, Doug Scheiding Buck Showalter has earned a reputation for building baseball teams into postseason contenders in short periods of time.  The teams he has managed include, the New York Yankees, Arizona Diamondbacks, Texas Rangers, Baltimore Orioles, and New York Mets.  Along the way he has won four Manager of the Year Awards, three in the American League and one in the National League.  He is the third manager to win four Manager of the Year Awards, the seventh to win the award in both the American and National Leagues, and the only one to win the award with four different teams in four different decades.  In addition to managing, Buck has also worked as a television analyst for ESPN, the Yes Network, and the MLB Network.  Buck is also a member of the New York State Baseball Hall of Fame. Bill Purvis is the pitmaster of Chicken Fried BBQ.  In 2019, he entered his first barbecue contest, in which he ended up winning first place ribs along with Reserve Grand Champion.  In just his first three years of barbecue, he won over 35 Grand and Reserve Grand Championships.  Bill's barbecue success has provided opportunities for him to be featured twice on the Food Network's television show, BBQ USA with Michael Symon.  He is also a creator and co-host of the podcast, Shiggin Fried with Chicken Fried and LCBBQ.  In addition to all of the preceding, Bill teaches barbecue classes and sells various barbecue food products created to elevate your food to the next level.  Go to  https://chickenfriedbbq.com/ for more information on Bill and his products. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/   We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.   Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

Operation BBQ Relief Pitmaster and N.C. Area Coordinator Scott Jarrett reveals his barbecue roots, how he got involved with Operation BBQ Relief, and why he keeps volunteering after 12 million barbecue meals served. Find out how to get involved as an Operation BBQ Relief volunteer, learn how to support the organization during the Carolina BBQ Festival and through the website, and hear Scott's perspective on providing relief after Hurricane Helene and California fires.  Visit the Low & Slow Barbecue website here! This episode was made possible by our sponsor Cranford Brothers BBQ in Hickory, NC! Have you been to Cranford Brothers Barbecue yet? Every day Cranford Brothers Barbecue serves the best smoked meats, sides, sandwiches, and craft beer – all produced on-site in downtown Hickory, North Carolina. Visit Cranford Brothers Barbecue today for lunch or dinner and find out everything that's happening at the historic Old Pawn Shop - the home of Cranford Brothers Barbecue, City Walk Brewing Company, and the great new breakfast spot, Main Chick Jammin Biscuits. Be sure to call Cranford Brothers Barbecue to cater your next gameday get-together or special event. Your guests will always remember the best barbecue bites they get from Cranford Brothers Barbecue. Visit CranfordBros.com to learn more or plan your visit today.

Why are mass deportations so controversial and who's the new Pit Master on News Radio KKOBSee omnystudio.com/listener for privacy information.

On this episode of Pitmaster, an Old Virginia Smoke Podcast, we get into a couple of awesome stories with Darren Warth of Smokey D's, recapping some tales that he told at the KCBS Roundtable, at the KCBS Awards Banquet in January. Learn where the 9:22 shot and the term "shiggin" came from. 

Send us a textBBQ Radio Network is brought to you BBQr's Delight 100% All Natural Wood PelletsOur special guest is Dan Barrington from Brisbane, Australia, representing Lane's BBQ AU and Smoked Beyond Smoked BBQ. Dan is in the U.S. to compete in the Houston Livestock Show and Rodeo World Championship BBQ Contest, and he's sharing his journey, competition prep, and what it takes to bring Australian BBQ flavors to the world stage.This week on the BBQ Radio Network, Todd and Andy check back in with Phil from Jacksonville for a follow-up on tri-tip preparation for his big event. Got a BBQ question? Send it to BBQRadioNetwork@Gmail.com—be sure to include your t-shirt size and how you listen to the show!ATBBQ.com Product Spotlight:

Phil has competed in over 300 sanctioned competitions (350 to be exact) including IBCA, KCBS, BCA, and LSBS to date. Phil currently has 90 Grand Champion & Reserve Grand Champion wins combined, with over 300k Career Earnings. ​Phil grew up In Sour Lake, Texas, his love for food started at a young age, and sports fueled his competitive drive to be the best. He now resides in Bandera Texas with his wife Carmen and their four children. Phil's first competition was in January of 2015…Hardin County Go Texan in Silsbee, TX. The cookoff had 19 teams and they only called top 3 places in each meat. Phil remembers “I sat on my butt through chicken, then ribs, then brisket until they got to 1st place…Boom!  I was hooked.” Now borderline obsessed with the sport of competition barbecue he was constantly mixing up new concoctions to get an edge. That's when Fowl Play was born. Phil went through many versions starting in 2016 until perfection was reached and he launched LC BBQ Fowl Play in 2018. This same method is still in place, He perfects each recipe and tests them in real competitions until the results let him know it's a winner. Play Bull debuted later in 2018, with Bosshog and Angry Bull to follow in 2019.

* 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

Monday through Saturday, Devin Pickard and his family run Papa KayJoe's BBQ in Centerville, Tennessee. But on Sundays, Devin trades the BBQ pit for the pulpit at Hope Church, the non-denominational congregation where he preaches. In many ways, food is a natural fit for a southern preacher, but there are other, less obvious ways Devin's two professions come together. Later in the episode, cookbook author Tammy Algood talks about Sunday dinner etiquette and competitive church potlucks.This episode originally aired on October 9, 2017, and June 10, 2019, and was produced by Dan Pashman and Anne Saini. It was edited by Dan Charles. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, Jared O'Connell, and Giulia Leo. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

On this episode of The Fred Minnick Show presented by BAXUS, Fred's guest is pitmaster icon Pat Martin. Martin founded Martin's Bar-B-Que Joint in Nolensville, Tennessee, in 2006, focusing on West Tennessee-style whole hog barbecue. During the episode, Fred and Pat pair whiskey with all sorts of barbecue, from wings to brisket, while talking about how Martin got into barbecuing, hogs, the art of making brisket, Marines, candy and more. Along the way, they pair the protein up with Hard Truth Sweet Mash Rye, Jack Daniel's Twice Barreled Rye, Michter's 10 Year Rye, Russell's Reserve 9 Year Barrel Pick, Buffalo Trace Prohibition Collection Spiritus Frumenti and a 28-Year-Old, 162-proof Obtanium Canadian Whiskey. Many paper towels fell victim during the feast. SHOW SPONSORS BAXUS: https://baxus.co/?utm_source=FredMinnick.com&utm_medium=FredMinnick.com&utm_campaign=FredMinnick.com CR Citrus: https://crcitrus.com Official Glassware of The Fred Minnick Show, Viski: https://viski.com/discount/FRED20 Luxco: https://www.luxco.com Michter's: https://michters.com Woodinville: https://woodinvillewhiskeyco.com The American Spirits Council of Tasters: https://ascotawards.com Use Promo code FRED20 for 20% off the Viski glassware featured in this episode (& everything else!) RAYE Whiskey Tasting Glasses https://viski.com/products/4290?_pos=1&_psq=raye+whiskey&_ss=e&_v=1.0 GATSBY Tumblers https://viski.com/products/7948?_pos=2&_sid=6300df258&_ss=r RESERVE BRUNO Crystal Cocktail Glasses https://viski.com/products/11208?_pos=1&_psq=reserve+bruno&_ss=e&_v=1.0 Join Fred's Whiskey Club: https://www.patreon.com/FredMinnick Subscribe to Fred Minnick's Channel: https://www.youtube.com/channel/UCyE_GJtYr3yowks2iv1o4jg?view_as=subscriber Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 276 features author, Tom Hoffarth discussing his book, Perfect Eloquence:  An Appreciation of Vin Scully and pitmaster, Brad Vollmer from the Meat's My Mistress Barbeque Team    Tom Hoffarth is an Associated Press award-winning journalist.  He has written for the Southern California News Group, the Los Angeles Times, Hollywood Reporter, Angelus News, National Catholic Reporter, Los Angeles Business Journal, and Sports Business Journal.  His latest project is Perfect Eloquence:  An Appreciation of Vin Scully which is a collection of 67 essays, one representing each season of his career calling games for the Los Angeles Dodgers, from 1950 through 2016.  Written by various essayists, some more well known than others, but all with heartfelt thoughts which reflect on the ways his professional and private life influenced them.  The collection includes fellow broadcasters as well as historians, players, journalists, celebrities, and others connected to the game of baseball, with each piece introduced by Tom. Brad Vollmer is a great example of what can happen when a backyard cook becomes a competition winning cook through  hard work and dedication.  Brad is a member of the Meat's My Mistress Barbeque Team, which counts Danny Wilk's, My Dad's BBQ as one of its sponsors as well as being a brand ambassador for The Good Charcoal which was founded by Ben Jablonski and Rob Silverman.  Brad has been busy with his latest project and is ready to come to market with two  barbecue sauces.  Brad knows the sauce business is tough, but he is prepared to do what it takes to be successful and share his sauces with consumers hungry for a quality product. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/   We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.    Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

Welcome to another season of Pitmaster, an Old Virginia Smoke podcast.  We kickoff 2025 by checking in with our friend and "awards chiropractor" Kyle Kuhn with Hot Daddy's BBQ, winner of the American Royal Invitational in 2024.

In this episode of The Food Professor Podcast, Michael LeBlanc and Sylvain Charlebois explore diverse food industry topics. The show kicks off with a conversation about Texas barbecue, featuring Chuck Charnichart, also known as BBQ Rat, the young, award-winning pitmaster of Barb's BQ. Her journey from working at Texas' top barbecue spots to launching her own critically acclaimed restaurant is highlighted.The discussion then shifts to economic and trade challenges, particularly rising beef prices. Charlebois explains how droughts, shrinking herds, and producer exits have driven beef prices to record highs, with Canada's cattle population at its lowest since 1987. Egg prices are also soaring in the U.S. due to avian flu, with millions of birds culled. However, Canada's supply management system has helped stabilize prices domestically.The hosts also touch on Amazon's decision to close its Quebec warehouses, raising concerns about the company's impact on the grocery and retail sectors. Trade tensions between Canada and the U.S. are another key topic, with tariffs, multilateralism, and political uncertainty under scrutiny.The episode wraps up with lighter topics, including Dubai chocolate, a rising trend in the global confectionery market. LeBlanc praises Canadian retailer Showcase for identifying and capitalizing on this trend early. The hosts reflect on Canada's position in global agrifood rankings, highlighting issues in food processing, capital shortages, and supply chain inefficiencies. MNP Studyhttps://www.dal.ca/sites/agri-food/research/most-influential-nations.htmlBarb's B.Q.https://www.barbsbq.com/Franklin's BBQhttps://franklinbbq.com/ The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Ask a pitmaster, an author, and a Canadian Baseball Hall of Fame executive for their thoughts on the 2025 Baseball Hall of Fame ballot and you get a rousing, educational, controversial, and entertaining discussion.  Episode 272 features our annual Baseball Hall of Fame discussion for the class of 2025 with pitmaster, Doug Scheiding, author, John Vampatella, and Canadian Baseball Hall of Fame executive, Scott Crawford.  Doug Scheiding, John Vampatella, and Scott Crawford know their baseball and each has their own opinions which you may or may not agree with, but we hope all can agree they are fun to listen to.  When the 2025 voting results are announced we will know who will be enshrined in Cooperstown, but until then the debate continues and Doug, John, and Scott make very good arguments for their chosen candidates. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/   We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.   Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

* 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.

Just kidding. The boys are that bored yet! We get an update on the cafe from Skippy. We talk about hiring, pay scales for the truck and cafe, owner pay, and tipping plus so much more! Lots of great audience participation! Become a supporter of this podcast: https://www.spreaker.com/podcast/monday-morning-food-truck--5625522/support.

* 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

In this episode of Pitmaster, Luke and Brian from Smokin Skullies break down the end of the year and talk about the offseason.

Send us a textBefore you buy your next rack of ribs you owe to yourself to hear what Craig Sharry says about how you can get tricked into getting what you DON'T want.  Craig Sharry is the Pitmaster of Texas Pepper Jelly Competition BBQ team out of Houston, TX. Craig is a 2-time World Champion at the Houston Livestock Show and Rodeo. Craig is also a 2-time winner of the San Antonio Stock Show & Rodeo BBQ Cook-Off, the 3rd largest sanctioned cook off in the United States where over 220 teams competed.  He has won well over 80 Grand Championships and Reserve Grand Championships combined during his 15+ years of cooking. Many backyard BBQ enthusiasts and competition cookers all over the world have used his Texas Pepper Jelly, Rib Candy and Craig's Sauce in their BBQ cooking over the past 13 years.Todd and Andy will also expand on the use of “jelly's” in BBQ and what to consider before getting your next cooker, as well as a little bit about electric smokers.www.bbqradionetwork.com www.holsteinmfg.com

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

We're thrilled to welcome pitmaster Forrest, a legendary figure with boundless charisma, and an infectious laugh on to the show for this special episode. I've known Forrest for over two decades now and we forged a friendship by discovering our shared love for cooking. Today, Forrest has transformed that passion into a professional journey as a skilled Pitmaster.Recently, during one of our chats, I shared stories from our RV adventures where we bring a smoker along and hold BBQ smoke fests at the campground. Forrest joins us to share his Pitmaster expertise, giving us tips on elevating our grilling and smoking game, both at the campground and at home. Whether you're a casual griller or BBQ enthusiast, Forrest's advice is packed with flavor and technique. Join us as we dive deep into the world of barbecue, with plenty of laughs along the way. Get ready to up your BBQ game on the road with expert tips from a true master of the grill.Send us a textTake our Podcast Survey and be entered to win an $80 thank you gift from Camper Alerts, RV Overnights and RV Out West. Complete the survey here: https://forms.gle/qXmXU7ZdqmQmUkgK8Please follow the show so you never miss an episode. We ask that you kindly give the show a rating and a review as well. Learn more about RV Out West over on our website at www.rvoutwest.com Join in on the conversation via social media:InstagramFacebookQuestion of the Month

Send us a textSterling Smith is 2022 World Barbecue Champion at the World Food Championships, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N' Booty BBQ. Smith has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel's World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 out of more than 500 professional BBQ teams, and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion. Loot N' Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.comwww.bbqradionetwork.com www.holsteinmfg.com

On this episode, we hear from a small town girl who has taken the professional BBQ circuit by storm. Her name is Megan Day, the co-owner and pitmaster of Burnt Finger BBQ who traded corporate life for a career in ‘cue. She's been serving world championship flavor since 2008 when a bacon explosion catapulted her to viral fame. Now, the seasoned pro is living her dream while bringing the fire to competitions - and airwaves - across the nation. Searing herself in BBQ history as more than someone with a knack for smoking their opponents, she has become a bona fide force to be reckoned with. Website: https://www.burntfingerbbq.com/ Instagram: https://www.instagram.com/burntfingermegan/?hl=en Twitter: https://x.com/burntfingermeg?lang=en Facebook: https://www.facebook.com/BurntFingerBBQCheck out our YouTube Channel: https://youtu.be/DE_VjtgqLUs

The origins of barbecue are firmly rooted in the plantation South, where enslaved Black pitmasters blended their own culinary traditions with those of Indigenous peoples to create what we know as American barbecue.Join us as we explore how this world of Black PitmastersAudio Onemichistory.comFollow me on Instagram: @onemic_historyFollow me on Twitter: https://twitter.com/onemichistoryFollow me on Facebook: https://www.facebook.com/OnemichistoryPlease support our Patreon: https://www.patreon.com/user?u=25697914Buy me a Coffee https://www.buymeacoffee.com/Countryboi2mSources:Black Smoke: African Americans and the United States of Barbecue, by Adrian Miller https://www.amazon.com/Black-Smoke-African-Americans-Barbecue/dp/1469662809 https://destination-bbq.com/history-of-barbecue/https://www.thrillist.com/eat/nation/why-barbecue-is-an-essential-part-of-black-historyBecome a supporter of this podcast: https://www.spreaker.com/podcast/one-mic-black-history--4557850/support.

Rick is joined by noted Pitmaster and TV  and online sensation, Erica Roby. As fall temperatures creep in and families get back into a routine, it's no surprise that Americans are gravitating to what's comfortable – and that means turning to some of their favorite home-cooked meals like pot roast and beef stew. In fact, … Continue reading Erica Roby, Pitmaster on Beef for Tailgating and Your Next Meal →

From a food truck, to a new owner, and a sneak peak at a new restaurant--this week's Food Farms And Chefs Radio Show opens the door to hear from the individuals that make dining out an amazing experience!We first heard from Jaime Juliano, who is the Owner & Pitmaster behind Big Papa Jai's BBQ. Jaime's business was born from several influences and inspirations: From family members who influenced him, recipes he loved as a child, and finding inspiration while watching a Food Network show with his wife during the pandemic--Jaime found his passion for all things BBQ. Soon after, Jaime was using his skills as a mechanic to weld together a custom smoker so he could have a traveling barbecuer. Today, Jaime has since updated his BBQ equipment as well as offering creative takes and tried-and-true staples for Big Papa Jai's BBQ.Speaking of staples, the owner behind one of Philadelphia's favorite ice cream shops joined us on the show. Cristina Torres, who acquired Weckerly's Ice Cream about a year ago, gave us the scoop behind what inspired her to go from a corporate job to owning the beloved ice cream shop based out of Philadelphia's Fishtown area. Weckerly's is known to have some of the best ice cream around, and we found out why. So if you're curious to hear what makes Weckerly's such a big hit, as well as finding out the exciting new flavors & opportunities in-store for this fall, then stay tuned to Food Farms And Chefs Radio Show to find out! Oy Rathpakdy, who is Fearless Restaurant group's Regional Manager for White Dog Cafe, was on to announce White Dog Cafe's new Fall menu, their events coming up, and even more exciting: The opening of Testa Rossa in Glen Mills! Fearless Restaurant Group's White Dog Cafe and their other brands are loved by both locals and visitors to the Philadelphia dining scene, so it's exciting news to share that they're opening a new restaurant for everyone to enjoy. That's not the only exciting announcement--White Dog Cafe has something new to pour over for their cocktail menu too! And stay tuned to find out how you can join in on a howling good time with several other events happening this Fall on Food Farms And Chefs Radio Show!

Do you need more sales? Is your marketing not up to stuff to generate interest in leads? If that sounds familiar, then today's Success Stories guest Bill Petrie with Brandivate will be just the ticket. For years, Bill has been actively helping companies succeed in educating the promotional products industry with his blend of humor, unique perspective and clarity of thought. He is one of the industry's leading sales thought leaders. This episode is one you're going to recommend to your staff and probably listen to more than once. So get your pin ready!

Episode 259 features Fred Claire, general manager of the 1988 World Series Champion, Los Angeles Dodgers and Phil Breeden, award-winning pitmaster and founder of LC BBQ. Fred Claire  is a former Major League Baseball executive who served in numerous roles for the Los Angeles Dodgers from 1969 to 1998 including the role of general manager.  Prior to his GM role, Fred was the VP of Public Relations and was instrumental in creating the branding that came to be known as "Dodger Blue."  However, it was an unfortunate night on April 6, 1987 when Dodgers General Manager Al Campanis appeared on the televison news program, Nightline to talk about his thoughts on the 40th anniversary of Jackie Robinson breaking the color barrier. Campanis' comments stunned the baseball world and he was forced to resign with Fred being asked to take over the GM job.  After a dismal 1987 season, Claire rebuilt the team into an instant playoff contender as the Dodgers went on to win the 1988 World Series. Phil Breeden is a champion pitmaster whose love for food started at a young age and sports fueled his competitive drive to be the best. Phil has competed in over 300 sanctioned competitions.  Phil sells his products which he develops and uses to win championships.  According to Breeden, “We are always developing products that are tested in competitions…if we can't win with them…we don't release them, why should we expect our customers to trust them if we can't?”  In addition to competing and selling products, Phil teaches barbecue competition classes and is a co-host on the Shiggin Fried with Chicken Fried and LCBBQ podcast.  For more information on Phil Breeden and LC BBQ go to www.lcbbqshop.com We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe.   If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq   

Send us a text"STRETCH" Rumaner is completely innovative and original, as his appearance on BBQ Pitmasters proved. A frequent guest of Guy Fieri (he's part of the famous Mess Lords), and not just on Diners, Drive-Ins, and Dives, STRETCH is becoming a common fixture on Food Network shows. He is a wild man and is always a favorite of the show. He actually ziplined a whole hog into the American Royal for smoking. This show he is going to be talking about some of the other famous antics he is known for while cooking whole hogs at The American Royal.www.bbqradionetwork.com www.holsteinmfg.com

This special episode of Pitmaster features the head of the World Food Championships, Mike McCloud.   We talk categories, BBQ and cooking.

Dave and Shirin Mara of Meat Candy Q have been on.an absolute tear this this year!  On this episode of Pitmaster, we get to meet them and find out some of their tips, tricks, habits and routines that have them on track to win KCBS Rib Team of the Year.

Pitmaster Burt Bakman, founder of L.A. restaurant SLAB, joins Fred Minnick on this episode of The Fred Minnick Show. The Israeli-born chef passionately delivers what he refers to as the holy trinity of Central Texas barbecue: ribs, brisket, links and more. Together, Burt and Fred pair samples of barbecue with Michter's 10-Year, Kings County 7-Year and more. Along the way, they discuss barbecue, cooking at the White House, the influence of enslaved people on modern whiskey and cuisine, and plenty more. Join Fred's Whiskey Club: https://www.patreon.com/FredMinnick SHOW SPONSORS BAXUS: https://www.baxus.co CR Citrus: https://crcitrus.com Official Glassware of The Fred Minnick Show, Viski: https://viski.com/discount/FRED20 Luxco: https://www.luxco.com Michter's: https://michters.com Woodinville: https://woodinvillewhiskeyco.com The American Spirits Council of Tasters: https://ascotawards.com Use Promo code FRED20 for 20% off Viski Glasses RAYE Whiskey Tasting Glasses https://viski.com/collections/whiskey-glasses/products/4290 RAYE Angled Crystal Nick & Nora Glasses https://viski.com/products/6424?_pos=1&_sid=f623ae171&_ss=r Learn more about your ad choices. Visit megaphone.fm/adchoices

We will discuss the recent changes to The Pitmasters Podcast, including new team members and their contributions to the show and BBQ community.