American chef
POPULARITY
21 episodes with Tuffy Stone
5 episodes with Tuffy Stone
6 episodes with Tuffy Stone
4 episodes with Tuffy Stone
2 episodes with Tuffy Stone
3 episodes with Tuffy Stone
2 episodes with Tuffy Stone
2 episodes with Tuffy Stone
2 episodes with Tuffy Stone
Small Bites Radio has been named Top Hospitality Shows on the Planet from 2020–2025, #Bluejeanfood.com named Top Philadelphia Best Philadelphia Lifestyle Blogs and Websites from 2021-2025, Best Philly Food Blogs and Websites 2023-25, Top Philly Food RSS Feeds 2024-2025, nominated by Metro Philly Newspaper 2022-24 Best of Philadelphia Arts & Entertainment, and WINNER of Metro Philly Newspaper Best of Philadelphia Arts & Entertainment in 2023 and 2024. On the latest episode of Small Bites Radio, we're diving deep into the bold, creative fusion wave taking over the BBQ world and, BBQ lovers, hold onto your tongs—because Meathead, BBQ Hall of Famer and New York Times bestselling author, is back with his long-awaited follow-up cookbook: The Meathead Method, available for preorder now and releasing May 13th!
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
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
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
It's National Corn Chip Day, and while that may not mean much, let's be real—who doesn't love a good bag of chips? But here's the real question: Why don't we have smoked meat-flavored chips yet?! From Brisket Burnt Ends to Oxtail Doritos, we're calling on Frito-Lay to step up their game. Then, we're putting on our detective hats and busting some of the biggest BBQ Myths out there! Ever heard that searing locks in juices? That you should only flip a steak once? Or that fall-off-the-bone ribs are the gold standard? We're here to set the record straight and maybe even hurt a few feelings along the way. On the BBQ news front: Tuffy Stone & Shane Draper are hosting a Season'd w/ Smoke cooking class in Richmond, VA this April—get ready for whiskey-glazed pork belly and paper bag smoked rockfish! Rodney Scott is bringing the heat to Miami with a brand-new location in Little River. Swine, sunshine, and BBQ? Sounds like a winning combo. James Beard BBQ Semifinalists include Burnt Bean Co. and Daniel Castillo of Heritage Barbecue—big congrats to them! Smoke N' Ash BBQ in Fort Worth is putting Ethiopian fusion on the map with Awaze wings and ribs! Chef Spoon (Da Kidd) is rolling out his new trailer, and trust us, you're gonna want to keep an eye out for those pop-ups. Oh, and if you're in the market for a serious pit, Big Moe Cason is selling his Bogline 250 Offset. Hit him up before it's gone! Tune in now for BBQ knowledge, laughs, and some wild food ideas we wish existed! Which BBQ myth have you believed for too long? Drop it in the comments!
Episode 280! In this episode we are joined by Tuffy Stone! Plus BBQ NEWS, a Beer Review, BBQ FAILS and more! Tuffy Stone https://tuffystone.com/ BBQ NEWS Troy Johnson - Shed Showdown Winner Chris Bohnemeier - Rhinestone Cowboys Winner Heath Riles - When Pigs Fly Winner BEER REVIEW Athletic Brewing Co. - Mexican Style Copper Ale James 8.4 Jan 8.3 Jon 8.6 We've joined the Oddpods Media Network! https://oddpodsmedia.com/ Promos: https://theevertrendingstory.wordpres... SUCKLEBUSTERS BBQ WINS AND FAILS @briskeybois Send your questions, bbq fails and wins to info@grabeminthebrisket.com or simply leave it as a message at 434-829-2299 Check us out on: www.grabeminthebrisket.com TikTok - @grabeminthebrisket Facebook- @grabeminthebrisket Instagram- @grabeminthebrisket Youtube- @grabeminthebrisket Twitter- @grabthebrisket Email- info@grabeminthebrisket.com Thanks to our partners and sponsors! Chef IQ Sense https://glnk.io/r584n/jon-lathrop Smokerbuilder.com https://www.smokerbuilder.com/ FOR A GREAT DISCOUNT Go to www.smokerplans.net/grabeminthebrisket or use the code "GRABTHEBRISKET" (ALL CAPS) VacMaster FOR A GREAT DISCOUNT Go to https://www.vacmasterfresh.com/?ref=g... or use the code "SEALMYMEAT" NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/ Barbecue News Magazine https://www.barbecuenews.com Chicks That Smoke https://www.sucklebusters.com/bbq-rub... Sucklebusters https://www.sucklebusters.com/ Dalstrong https://dalstrong.com/?ref=S1CLUEQO6r... CoolieNation https://www.coolienation.com/brisket Cambro Mfg https://www.cambro.com/
It's a Raised in Wisco takeover on The Fowl Life Podcast! Chad is joined by an all-star lineup featuring Tuffy Stone, 6-time World BBQ Champion and pitmaster; Denny Ried, inventor of Camospace; Cody Stamann, UFC fighter; Joel Kleefisch, and Danielle Fairman, co-host of Raised in Wisco for a one-of-a-kind episode that brings together hunting, cooking, and hilarious converastion. The TFL crew is in Wisconsin for the week, and they're turning their hunt into a feast as they team up with Tuffy Stone to cook up their bounty. Joel couldn't be more excited—after all, food is his love language! They dive into the secrets of cooking with Tuffy, the story behind Camospace with Denny, and how this incredible group of people came together. Tune in for exclusive tips from Tuffy Stone, stories from the hunt, and a celebration of what it truly means to be Raised in Wisco! This episode is brought to you by Travel Wisconsin, Bad Boy Mowers, The Provider Culinary, Banded Brands, Nappa Valley Olive Oil, Oakley Sunglasses, Traeger grills, ZLINE Appliances
In this episode, live from Wisconsin, Chad sits down with Joel, Denny Reid, Cody Stamann, and world-renowned pitmaster, Tuffy Stone, to talk about their hunt earlier that day. They dive into the details of hunting in rough weather, sharing a few tips and inside tricks to adapt and succeed when conditions get tough. The group debates the ethics of shooting hens versus drakes, explores the role of conservation in preserving waterfowl numbers, and reflects on the bounty and camaraderie that hunting brings. These episodes in Hunt Camp have become a fan favorite, and for a good reason: they're as insightful as they are hilarious! We hope you enjoy! This episode is brought to you by Travel Wisconsin, Bad Boy Mowers, ZLine, Hi Viz, Banded Brands, Jacks Link's, Kershaw knives, Secureit Gun Safes, and Avery GHG Decoys!
Episode 361This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!! Call to order today: (850) 458-8782 and ask for Kevin! Mention The BBQ Central Show for 10% off your entire order!!___________________________________________11/24/2015 - Tuffy Stone is the guest Jon features this week…and we talk a bit about a one off event back then called “Smokin at the track”...we also talked a bit about how his competition life had changed quite a bit from when he initially started in the game and, in 2015, he was cooking significantly less competitions but still winning at a high clip…he talks about how he was doing it back then.By the way…did you realize, because I think it gets lost in the scope of success and work he has experienced…Tuffy Stone and “Cool Smoke” is a former KCBS Team of the year…and I think he actually was a “CO-TOTY” a year or so before he won it out right…so doing it a long time, won everything but Houston as far as the majors are concerned…and just a great human man…so if you don't know Tuffy…a good intro to him this coming Friday!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: 11/24/2015Original Full Show Link: CLICK HERE
In this episode of "This Week in Barbecue," we bring you the latest festival recaps and BBQ news. We start with Grill and Chill Fest 2024, a joyful event that included a special donation in honor of Darren W. Carter's work with foster youth and an unexpected gift for Evan Pearl—Rasheed's smoker! Auntie Delilah impressed everyone with a new mac and cheese creation, and live demos from Gerald and Chuck kept the crowd entertained. The night wrapped up with a Waffle House visit, officially a post-event tradition. Next, we cover the Openfire Meat Up 2024 in Hondo, TX, hosted by Al Frugoni. With appearances from BBQ legends like Tuffy Stone and Robert Sierra, the event saw North and South California BBQ teams showing up and showing out. Top 3 honors went to Argentina's team, with People's Choice awarded to Team TFTI. We were also thrilled to meet young talent Rae Barker, 2023 MasterChef Junior Champion. Looking forward, we preview Holy Smokes, coming November 9th, and share news including high-quality cheese options on the way, and Wild Heaven Beer teaming up with Fox Bros for a new Toco Hill location. MM BBQ Company is collaborating with Kunchi for a backyard BBQ academy in Tool, TX, on November 2, and Ziegler BBQ Co. celebrates receiving their business license with Springfield, MO pop-up events soon. Lanes BBQ has signed a lease to open a restaurant in Bethlehem in 2025, while Austin's historic House Park BBQ reopens after a fire four years ago. And finally, mark your calendars for Texas Monthly BBQ Fest on November 2-3 in Lockhart, TX, and the new season of Smoke Sessions!
This week's caller, Jon, loves using his smokers to create delicious, tender, barbecue. But there's one cut of meat that has always eluded him: beef cheeks. So Chris is joined by Snake River Farms's Dave Yasuda and "The Professor of Barbecue," Tuffy Stone, to help Jon master this tough—but rewarding—piece of meat.
Join Heath and Candace as they sit down with the one and only Tuffy Stone! He shares how he went from being a chef to competing on BBQ Pitmasters, his book "Cool Smoke - The Art Of Great BBQ" and which contest means the most to him on this episode of the Shootin' The Que podcast! Shop Heath Riles BBQ - heathrilesbbq.com Follow us on Social Media - https://linktr.ee/heathrilesbbq
Former New York Yankees Media Relations Executive, Rick Cerrone and Chef Ray Sheehan with a Barbecue Holiday Gift Giving Guide Plus Jeff's Two Cents Rick Cerrone was recently inducted into the New York State Baseball Hall of Fame. It was a well deserved honor for a man who has been a part of the baseball scene in New York and elsewhere for almost 50 years. He is quite humble as he starts off the interview by crediting his high school guidance counselor for starting him on his career path, but without his talents and strong work ethic this career does not happen; beginning in 1977 when he founded Baseball Magazine. Rick's many jobs in baseball have included working on the public relations staffs for two Baseball Commissioners, co-hosted the radio show, The Sports Connection, and worked as Public Relations VP for the Pittsburgh Pirates. Rick finally achieved his dream job when he became the New York Yankees public relations executive, a job he held for 11 seasons while working for George Steinbrenner and a team that won four world championships during that time. The preceding is only a part of his amazing career and when the interview ends you will find yourself wanting more. Ray Sheehan also known as Chef Ray is an award winning maker of barbecue sauces and rubs as well as an award winning cookbook author. He has been a frequent guest and co-host on Baseball and BBQ and we are fortunate he has done extensive research as he presents his barbecue holiday gift giving guide. Links for the gift guide follow as well as links to Ray's two cookbooks. MagneChef https://magnechef.com/ Bear Mountain BBQ https://bearmountainbbq.com/ Forge To Table https://www.forgetotable.com/ Baseball BBQ https://baseballbbq.com/ Turbo Trusser https://turbotrusser.com/ Tuffy Stone https://tuffystone.com/ Black Garlic 196 https://www.theblackgarlicmarket.com/ Raikes Beef https://raikesbeef.co/ ThermoWorks https://www.thermoworks.com/ B. T. Leigh's https://btleighs.com/ Veterans Q https://veteransq.com/ Ray Sheehan's books https://www.amazon.com/Books-Ray-Sheehan/s?rh=n%3A283155%2Cp_27%3ARay+Sheehan 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
Although The Southern Fork Summer Tour is over, we still have a few weeks together, and the weather has started to turn in much of the South. I don't know about you, but soon after I feel that first cool breeze, I can't wait to have a plate of barbecue. Maybe it's because in my North Carolina childhood, barbecue “stands” as it were, popped up at church parking lots and auxiliary halls each Autumn, using good food to raise money for good causes, but no matter where I am this time of year, I'm thinking about the combo of time, smoke, and the skill of a pitmaster to create this iconic Southern food. The South is full of barbecue styles, each with throughlines of technique but different nuances, and unlike a barbecue purist, I love them all. So in honor of the Fall Equinox, today we dive into the archives for some barbecue inspiration from three who know their way around hot coals: Chris Lilly of Big Bob Gibson in Decatur, AL, Tuffy Stone, the Professor of Barbecue, out of Henrico, VA, and Hector Garate of Palmira BBQ in Charleston, SC. Full episodes: Chris Lilly: Big Bob Gibson (Decatur, AL) Tuffy Stone: Professor of Barbecue (Henrico, VA) Hector Garate: Palmira BBQ (Charleston, SC)
(April 18, 2023 – Hour One) 9:14pm – The 3rd Tuesday of April is upon us and leading off the show is one of the most popular and recognizable names in the industry! BBQ expert, Tuff Stone, joins the show after a 3 year layoff!…
Known as “The Cowboy Cook” and a capable griller in his own right, JT loves to interview great cooks like Aaron Franklin, Steven Raichlen, Tuffy Stone, Wayne Mueller, Amy Mills, Carolyn Wells, Meathead, and other notables from the BBQ world on his show BBQ Nation. Earning his reputation over 20 years in the entertainment industry, JT has appeared in movies, was part of a reality series for Discovery Channel, appeared in many TV commercials, and appearances as The Cowboy Cook on ABC TV affiliates. In his spare time JT has written for several magazines with the stories focused on food and fun.The title The Cowboy Cook is also related to his fame in the horse world where he won a number of National Championships and world titles starting at the age of 16.Thanks for listening to Around the house if you want to hear more please subscribe so you get notified of the latest episode as it posts at https://around-the-house-with-e.captivate.fm/listenIf you want to buy Eric G a beer or coffee you can support the show here: https://www.buymeacoffee.com/ATHERICGWe love comments and we would love reviews on how this information has helped you on your house! Thanks for listening! For more information about the show head to https://aroundthehouseonline.com/ We have moved the Pro Insider Special on Thursday to its new feed. It will no longer be on this page. You can find it and subscribe right here: https://around-the-house-pro-insider.captivate.fm/ Information given on the Around the House Show should not be considered construction or design advice for your specific project, nor is it intended to replace consulting at your home or jobsite by a building professional. The views and opinions expressed by those interviewed on the podcast are those of the guests and do not necessarily reflect the views and opinions of the Around the House Show. Mentioned in this episode:Buy Me A Coffee, Beer, or Drink
Episode 196! In this episode we talk about finishing your competition pork ribs, cuts of ribs, origin of Valentines, the world's quietest room, Beer Review, BBQ FAILS and more! BBQ NEWS New seasonings from Tuffy Stone! https://tuffystone.com/ Academy is now carrying Lanes BBQ products! https://lanesbbq.com/ Big Moe and BBQ Bob are opening a BBQ restaurant in Huntsville, TX! More info to come! We've joined the Oddpods Media Network! https://oddpodsmedia.com/ Promo: From the Middle https://linktr.ee/fromthemidpod BEER REVIEW Martin House Brewery - Upside Down James 7 Jan 8.8 Matt 8.4 Jon 8.3 Sucklebusters BBQ WINS and FAILS @thatdudebbq on twitter Justin! Send your questions, bbq fails and wins to info@grabeminthebrisket.com or simply leave it as a message at 434-829-2299 Check us out on:www.grabeminthebrisket.com TikTok - @grabeminthebrisket Facebook- @grabeminthebrisket Instagram- @grabeminthebrisket Youtube- @grabeminthebrisket Twitter- @grabthebrisket Email- info@grabeminthebrisket.com Thanks to our partners and sponsors! Oklahoma Joe's https://www.oklahomajoes.com/rider-pellet-grills?utm_source=pr&utm_campaign=grab_em_brisket NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/ Barbecue News Magazine https://www.barbecuenews.com Clean Space Project Gloves https://cleanspaceproject.com/discount/brisket?redirect=%2Fproducts%2Fcsp-nitrile-gloves Sucklebusters https://www.sucklebusters.com/ Dalstrong https://dalstrong.com/?ref=S1CLUEQO6rEHh9 CoolieNation https://www.coolienation.com/brisket Cambro Mfg https://www.cambro.com/ Texas Brew Hopper https://www.texasbrewhopper.com/ The Smoke Sheet https://www.bbqnewsletter.com/ Bolner's Fiesta Spices https://www.fiestaspices.com/ YETI Coolers https://www.yeti.com/en_US
Tuffy Stone, a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue) joins Jeff and LeeAnn in AfterhoursMentioned in this episode:nullnull
Tuffy Stone, A native Virginian, is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor, joins Jeff and LeeAnn.Mentioned in this episode:nullnull
On Episode 192 of the Tailgate Guys BBQ Podcast, we have an extended conversation with one of biggest names - and one of the nicest people - in BBQ. It's always a pleasure to welcome Tuffy Stone, a six-time world champion and BBQ Hall of Famer Class of 2018, back to the show and we have a wide-ranging visit about Tuffy's 2022 and what's ahead in 2023. Tuffy re-tooled a new line of rubs and sauces that hit the market this year and unveiled plans for a couple of more rubs that will roll out shortly after the new year. We talked about how to become creative with your grilling and about where Tuffy's attention to detail - earning him the nickname “The Professor” - came from. Meanwhile, co-hosts Lyndal and Steve discussed their cooking adventures over the past week and plans for the two weeks leading into Christmas. They also took a quick spin of the sports world, with takes on the college football playoffs, whether the Bengals have the Chiefs' number and speculated on the St. Louis Cardinals' next catcher. A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather. We have just one episode remaining in Season 4. If you're interested in joining us as a show partner for Season 5 in 2023, shoot me an email at lscranton755@gmail.com Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm
Christine Wansleben cut her teeth in the fine dining world of New York City before opening Richmond cooking school Mise En Place in Shockoe Slip. "Danny Meyer was opening two restaurants [in New York City] and I had the opportunity to apply. Then I got accepted and I joined the opening team at Eleven Madison Park," Wansleben said about her time in New York. "I felt it was something I couldn't pass up. One to work for a Danny Meyer establishment. And to work in a restaurant where everything is top of the line and there's anticipation." After years in the city, Wansleben was looking for a slower, more family-friendly pace of life and a friend recommended Richmond. "We moved here in 2001. So in 2000, we started checking out the food scene, I started subscribing to Richmond Magazine, checking out the top caterers because we figured that it had a decent enough food scene at the time that we could both come down and get jobs." Wansleben landed a steady catering gig with Tuffy Stone at A Sharper Palate. "He was great," she said about her time with Tuffy. "Not only do so many great food professionals and chefs come through there and help out, but it also allowed me to learn Richmond and what people like to eat." She also got the opportunity to teach others what she learned over the years in kitchens big and small. "Tuffy would often teach classes at Complete Gourmet in Carytown and there would be times when he couldn't do it," Wansleben said. "So he would ask either myself or sometimes one of my co-chefs to go and teach it for him. And that's what inspired me to look into opening Mise En Place." Now nearly 20 years later, Mise En Place has cemented itself as one of Richmond's best places to take a cooking class by yourself, with a friend, or as a corporate team-building excerise. Learn more about Mise En Place and Diner En Blanc on this episode of Eat It, Virginia!See omnystudio.com/listener for privacy information.
World Champion Pitmaster and BBQ Hall of Famer Tuffy Stone joins Dane Neal on WGN Radio. Hear as Tuffy shares his culinary career that has taken him from classic roots to the top of competition BBQ and beyond, to books and TV. Listen as Tuffy tells us about the special place The Jack has in […]
World Champion Pitmaster and BBQ Hall of Famer Tuffy Stone joins Dane Neal on WGN Radio. Hear as Tuffy shares his culinary career that has taken him from classic roots to the top of competition BBQ and beyond, to books and TV. Listen as Tuffy tells us about the special place The Jack has in […]
In the first hour of his show, Dane Neal, filling in for Dean Richards, is joined by Flyin’ Ryan Oehler, Brian Crichton, Julie Giese, and Will Power. Later, in the second hour, Dane Neal speaks with Tuffy Stone, Chris Fletcher, Claire Koenig, and more!
In the first hour of his show, Dane Neal, filling in for Dean Richards, is joined by Flyin’ Ryan Oehler, Brian Crichton, Julie Giese, and Will Power. Later, in the second hour, Dane Neal speaks with Tuffy Stone, Chris Fletcher, Claire Koenig, and more!
Air Date: July 27, 2022 Welcome to Episode 21 of the podcast. Primitive Grills & Culinary opened the doors on their SE Calgary grill & supply store a couple of months back and recently announced their presence in the Calgary market by hosting the legendary Tuffy Stone for a barbecue class a few weeks back. The shop has a focus on charcoal and live fire cooking and has a great selection of rubs, sauces and accessories. Check them out @primitivegrills on Facebook and Instagram or visit them online at www.primitivegrills.com. The new Calgary location joins their existing Saskatoon location. This episode has been brought to you by: Motley Que's 2022 Competition Bounty Program. In 2022, when you use Motley Que products and win a category or a G.C. you'll get some extra jangle in your pockets! Visit www.motleyque.ca and click on the BBQ Bounty Program tab at the top of the screen to get all the details. Pitt County BBQ, who is bringing authentic North Carolina style, Whole Hog BBQ north of the border to Alberta and Canada. Specializing in corporate catering, and private events, Pitt County BBQ brings a unique regional BBQ dining experience. To book your event visit their website at Pittcountybbq.com And The Barrel Boss Q, a family owned and operated small business in Leduc County, AB and the manufacturer of the Original Canadian Charcoal Drum Smoker. Visit them at www.barrelbossq.ca to see the whole lineup and follow them on Facebook & Instagram. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Search Alan Horabin on YouTube to check out his new music. Eat More Barbecue can be found online at www.eatmorebarbecue.ca & www.albertabbqtail.ca and my email is eatmorebarbecue@gmail.com Social media links: Facebook & Instagram at eat_more_barbecue Twitter @eatmorebarbecue Thanks for listening. Please subscribe, rate and review. This podcast is a production of Eat More Barbecue Digital Media.
Episode #135 features Former MLB Pitcher, Glendon Rusch, Hog Farmer, Tank Jackson, Pitmaster, Tuffy Stone, and a Special Visit and Offer for Our Listeners from Ray Sheehan of BBQ Buddha Glendon Rusch is a left-handed former Major League Baseball pitcher who played for the Kansas City Royals, New York Mets, Milwaukee Brewers, Chicago Cubs, San Diego Padres and Colorado Rockies. He also has a reputation, apparently well deserved, of having been one of the nicest people in baseball. In September 2006 he was diagnosed with a life-threatening blood clot in his lung, but he was able to mount a comeback and pitch again. Legendary manager and two-time Baseball and BBQ podcast guest, Bobby Valentine once described Glendon as one of the gutsiest pitchers he ever coached. In 2000, he won 11 games for the New York Mets, helping them get to the World Series. Glendon is a huge fan of the music group, Pearl Jam, and did quite well in our name that Pearl Jam song game. Tank Jackson raises hogs used by some of the finest restaurants and Tuffy Stone is an award-winning pitmaster, television personality, and restaurateur. We were fortunate to meet them at Pig Beach BBQ in Queens, New York during the Jeff Michner Foundation BBQ Benefit. Each interview is short but comes with their assurances they will join us again. Although the conversations were brief, we had the opportunity to gather some barbecue tips and get a small glimpse into each of their lives and enjoy their delightful personalities, which were on display all day for the many people who paid to be there and experience each of the cooks' signature dishes. We are extremely fortunate to be joined by Ray Sheehan, founder of BBQ Buddha, known for its multi-award-winning, all-natural barbecue sauces and spice blends as well as being the author of two cookbooks, Award-Winning BBQ Sauces and How to Use Them: The Secret Ingredient to Next-Level Smoking and Big Green Egg Basics from a Master Barbecuer. Ray's next great adventure is the soon-to-be-opened restaurant, Ray's Roadside Kitchen in Cream Ridge, New Jersey. Ray has an exciting Father's Day 2022 offer for our listeners as he announces an exclusive promo code to receive very nice savings on his sauces, rubs, and cookbooks which are found at https://bbqbuddha.com/ We recommend you go to baseballbbq.com https://baseballbbq.com for special grilling tools and accessories, the Pandemic Baseball Book Club, https://www.pbbclub.com to find many of the wonderful books we have featured as well as some additional swag, BBQ Buddha, https://bbqbuddha.com/ for rubs and award-winning sauces and Magnechef https://magnechef.com/ for excellent and unique barbecue gloves. We conclude the show with the song, "Baseball Always Brings You Home" by 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.comTwitter: @baseballandbbqInstagram: baseballandbarbecueYouTube: baseball and bbqWebsite: https//baseballandbbq.weebly.com Facebook: baseball and bbq
Bronnie Durston has led a successful career in hospitality, having made a name for herself as a wedding planner. However, after discovering the delicious food of Texas BBQ, Bronnie has dedicated herself to low and slow BBQ. Together with husband Paul, they are active on the competition BBQ circuit, competing as the award winning BBQ team, Bulldogs BBQ, named after Bronnie's favourite football team. They also have an award nominated BBQ catering operation, 4670 BBQ, and the award nominated BBQ joint, Bundaberg Lunchbox. As if that wasn't enough, Bronnie and Paul Durston are also the event organisers for the much loved Bundaberg BBQ Battle. Bronnie even shares a surprise announcement during this episode, letting us know about a 5th arm of their BBQ business endeavors, tackling the entire BBQ industry from all angles. In this full episode of the Smoking Hot Confessions BBQ Podcast, Bronnie and I get into: Meatstock Toowoomba and meeting Tuffy Stone (0:53) The Australasian Barbecue Alliance Awards Night (10:51) How they went in the low and slow BBQ competition at Meatstock (14:40) The Bundaberg BBQ Battle and why it's not happening this year (18:29) Catering weddings with 4670 BBQ (27:18) Their award nominated BBQ joint Bundaberg Lunchbox (34:06) Bronnie's Mental Health Tips for Success in BBQ (43:58) Barbe Con is coming! We're bringing the best BBQ Pitmasters and BBQ Business Owners from around the country live into your living room. We're going to help you save time, save money and become the envy of friends and family. PreRegistrations are open now. So to be the first to know when tickets become available, Early Bird deals, specials, presenter announcements and more, head on over to the website below and register your interest. See you soon! https://smokinghotconfessions.com/barbeconprereg/
Its Springtime BBQ Season so we invited Jeff Tracy and Lee Ann Whippen from the nationally syndicated radio show and podcast BBQ Nation! We talk about what makes a great a great grill and what is their favorite cut of beef to toss on that grill. We ask some questions about JT being in a big Hollywood Movie and discuss with Lee Ann Whippen what it was like to win a throwdown with Bobby Flay and what it was like to win Food Networks Series Master of 'Cue on BBQ Brawl: Flay v. Symon. Jeff Tracy, Known as “The Cowboy Cook” and a capable griller in his own right, JT loves to interview great cooks like Aaron Franklin, Steven Raichlen, Tuffy Stone, Wayne Mueller, Amy Mills, Carolyn Wells, Meathead, and other notables from the BBQ world. Earning his reputation over 20 years in the entertainment industry, JT has appeared in movies, was part of a reality series for Discovery Channel, appeared in many TV commercials, and appearances as The Cowboy Cook on ABC TV affiliates. In his spare time JT has written for several magazines with the stories focused on food and fun. Lee Ann Whippen is a 23-year barbecue competitor, and the managing partner and pitmaster at Deviled Pig in Tampa. She's a judge in the Kansas City Barbecue Society, a past world and national barbecue champion. She's also won multiple state championships. Lee Ann has been seen on BBQ Pitmasters and Food Network's Throwdown with Bobby Flay and Chopped. To listen to BBQ Nation podcast visit: https://bbq-nation.captivate.fm/listen (https://bbq-nation.captivate.fm/listen) Thanks for listening to Around the house if you want to hear more please subscribe so you get notified of the latest episode as it posts at https://around-the-house-with-e.captivate.fm/listen (https://around-the-house-with-e.captivate.fm/listen) We love comments and we would love reviews on how this information has helped you on your house! Thanks for listening! For more information about the show head to https://aroundthehouseonline.com/ (https://aroundthehouseonline.com/) We have moved the Pro Insider Special on Thursday to its new feed. It will no longer be on this page. You can find it and subscribe right here: https://around-the-house-pro-insider.captivate.fm/ (https://around-the-house-pro-insider.captivate.fm/ )
There are big changes afoot for both the Meatstock food festival and BBQ competition, and the Australasian Barbecue Alliance itself. Jay Beaumont is a co-founder of the Australasian Barbecue Alliance, the founder of Meatstock and man oh man does he know how to put on an event! Meatstock is foodie heaven! It is without a doubt the biggest and best BBQ festival Australia has ever seen. But there's not just one, there's three! There's Meatstock Sydney, Meatstock Melbourne and Meatstock Auckland, in New Zealand. That's right, the love of smoked meat and low and slow barbecue has spread across the Tasman. In fact, the Meatstock barbecue competitions have become so popular that they regularly attract famous, special guest pitmasters such as Tuffy Stone, and Big Moe Cason. But never one to rest while his brisket is resting, Jay is switching things up for both Meatstock, and the Australasian Barbecue Alliance, and I gotta tell you, it's pretty exciting! In this full episode of the Smoking Hot Confessions BBQ Podcast, Jay and I get into: Jay's new barbecue video studio in Port Macquarie (0:35) Everything to do with Meatstock Toowoomba (5:41) Local celebrity pitmasters coming to Meatstock Toowoomba (18:23) Meatstock Brazil (22:03) Meatstock Saudi Arabia (27:58) Recent changes at the Australasian Barbecue Alliance (29:20) How the annual Australasian Barbecue Alliance Annual Awards are changing (32:09) The new, transparent judging process (37:18) The new Awards ceremony (43:50) Jay's Tips for Better Food Videos (46:03) If you would like to become a Podcast Partner we'd love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let's get that conversation started! To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to the Smoking Hot Confessions website: https://smokinghotconfessions.com
Tuffy Stone has perfected the art of barbecue. 2015's winner of the Jack Daniels Invitational World Championship joins Jeff Tracy for a mouthwatering discussion of cooking and smoking.
Matt Pittman, the Wizard of Waxahachie, and CEO of Meat Church BBQ , joins us for the latest edition of MooHawg! Listen along as Matt fills us in on the latest in the Meat Church world. He just returned from helping judge the HUGE Steak Cookoff at the famous Shed BBQ in Ocean Springs, Mississippi, alongside his friends Tuffy Stone and Chris Lilly... we're thinking three members of the Mount Rushmore of BBQ. You need to hear the stories about the Bloody Mary parade! Matt also shares stories about his partnership with Traeger Grills and answered everything we wanted to know about his beautiful Mill Scale offset smoker we've be seeing. We also discussed his "Pitt Stops" Youtube series...if you haven't watched it, you need to click on over and give it a try! BBQ road trips around some unique Texas joints with Matt Pittman? How can that not be the best thing ever ? Meat Church BBQ Rubs are the benchmark in the grilling arena, and Matt Pittman is the reason. An awesome pitmaster and genuinely humble man...we were honored to have him on the show once again. Thanks Matt!
Tradition has always been important in Lynchburg, but after a year in which many of our most beloved traditions came to a halt, they are more meaningful than ever. Fortunately, this past October saw the return of one our most anticipated — the Jack Daniel's World Championship Invitational Barbecue. On this episode of Around the Barrel, we talk with two people with both deep history and great affection for the Jack – Tuffy Stone and Brad Leighninger — about how this year's competition was different, how winning the Jack can change a pitmaster's life in unexpected ways, and how you can learn something new every time you set up and cook in the Hollow.
From Texas to Tennessee, to Virginia and the Carolinas, follow the CIA as we trace southern smoke trails for an insider's tour of some the best smokehouses and barbecue restaurants in America. Viewers will get a lesson in competition barbecue rubs and ribs from the Professor of BBQ, six-time World Barbecue Champion pitmaster and a Barbecue Hall of Fame inductee, Tuffy Stone. Pitmasters Pat Martin and Sam Jones will explain the challenges of cooking whole-hog BBQ, 86-year-old pitmaster Tootsie Tomanetz, of Snow's BBQ, along with Snow's owner, Kerry Bexley, will share their secret recipe for success. Get recipes and watch the full video series with closed captions here!
George "Tuffy" Stone is one of the most influential people in barbecue. He is a six-time World Barbecue Champion Pitmaster, a Barbecue Hall of Fame inductee, a former Marine, a French-trained Chef. He is on the competitive barbecue circuit. He has appeared on the Destination America reality television show BBQ Pitmasters. He runs the team "Cool Smoke" and owns a barbecue restaurant chain called "Q Barbeque". His nickname is "The Professor". He is the author of Cool Smoke- The Art of Great Barbecue. In addition we also have Jed Lirette from Jack Daniel's to discuss all things BBQ.
If barbecue had a Mount Rushmore, it's no exaggeration to say this guy would be on it! Tuffy Stone is an icon to even the most experienced pitmaster. His legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue. It also made him 5 World Championships. Maybe we should hear what the gentleman has to say.
Barbecue Hall of Fame inductee Tuffy Stone teaches us about the science of smoke and how he prepares his championship-winning barbecue ribs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy's legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue. Get BBQ recipes and watch the full series here!
Barbecue Hall of Fame inductee Tuffy Stone show us how he prepares his championship-winning barbecue spare ribs.. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy's legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue. Get BBQ recipes and watch the full series here!
Barbecue Hall of Fame inductee Tuffy Stone show us how to create his championship-winning BBQ rubs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy's legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue. Get BBQ recipes and watch the full series here!
This man really needs no introduction. He’s won everything in competition BBQ, been featured on BBQ pitmasters, and is widely considered one of the best people to meet, not just in BBQ. This week it is our esteemed pleasure to have Tuffy Stone, the professor, pitmaster of Cool Smoke, on the podcast. I think you’ll enjoy this interview, getting to know one of the legends of BBQ and hear his story.
This week we catch up with Head Pitmaster at More Better BBQ, Texas Pete's and Octopit, Jared Macdonald. He's cooked multiple times at Memphis in May with Tuffy Stone and was the Runner Up in the 2020 points chase here in NZ. We talk about building the perfect pits, getting into the food industry and of course, competition BBQ! We're also joined by Levi Filth from Filthy Que and soon to be Head Pitmaster at Moomoo Smokehouse in Auckland. Levi takes on our deadly triple hitter of hot sauce pain in Ten Burning Questions! Get it in your ears! https://blog.feedspot.com/barbecue_podcasts/
If barbecue had a Mount Rushmore, it's no exaggeration to say this guy would be on it! Tuffy Stone is an icon to even the most experienced pitmaster. His legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue. It also made him 5 World Championships. Maybe we should hear what the gentleman has to say.
In this episode I get a chance to sit down with Tuffy Stone. See everything Tuffy Stone here: https://tuffystone.com Check him out on Instagram here: https://www.instagram.com/tuffystone See all things The Westover Richmond, Virginia here: https://www.facebook.com/thewestoverrva The Westover address: 5047 Forest Hill Ave, Richmond, VA 23225 Cool Smoke BBQ: https://coolsmokebarbeque.com/ Info on his cooking classes: https://cool-smoke.myshopify.com/pages/cooking-class If you want an autographed copy of his book 'Cool Smoke The Art of Great BBQ' which came out in 2018, you can follow this link: https://cool-smoke.myshopify.com/collections/pantry/products/signed-copy-of-cool-smoke-the-art-of-great-barbecue We talk about a myriad of things throughout the course of our chat, but note that he is extremely humble and would rather talk about anything other than himself. I do get things out of him, but it should be mentioned that he has 6 World Championships at Memphis in May, he's won the Jack 3 times, as well as the American royal and The Open. He teaches all of the world and doing these classes is his true passion. He was inducted into the BBQ Hall of Fame in 2018. His catering company, which he started with is wife in 1993 is called A Sharper Palate. See all things(and book events) A Sharper Palate here: https://sharperpalate.com Some of his partners: Tyson Fresh Meats, Snake Rivers Farms, Yeti and Weber. He discusses in depth his philosophy on partnerships. Additional info on The Westover: 'We have retooled The Westover and we have many additions. We have a small local market, now, where you can pickup dry goods, specialty products, cheeses, charcututerie, beers, wines, and such. We will slowly be offering in-house prepared foods. A new ice cream counter has been built and we are proud to be serving King Of Pops, Nightingale Ice Cream Sandwiches, and Gelati Celesti Ice Creams and Sorbets. We will have ice cream cones and cups, sundaes, and milk shakes. Our hours to start, will be Wednesday through Sunday 8am to 7pm. We will be serving breakfast, lunch and a limited dinner offering. We will have the espresso drinks and coffee, as we offered before we closed. We intend to grow our dinner and market offerings in time. If we can do enough business to support our costs, we will expand our hours. We just need to grow to that. Again, please have patience with is, as we reopen and work towards getting better at what we are doing.'
Well he has done it again...another huge win for Tuffy Stone and his Cool Smoke Team. This time it was Memphis in May.
Meatstock founder, Jay Beaumont, is a fan-favourite amongst the BBQ scene in Australia and New Zealand. Not only is Jay the founder of Meatstock, the largest and most successful BBQ festival in both Australia and New Zealand, but he's also one of the co-founders of the Australasian Barbecue Alliance (ABA) - the organisation responsible for kicking off the competition BBQ scene in both countries. Moreover, what really stands out is Jay's ability to create brands that people not just like, but flock to get behind. As stated above, Meatstock is the biggest and most successful BBQ festival in Australia and New Zealand with 3 festivals per year across the two countries. The festivals are all-encompassing, including not just a BBQ competition, but live demonstrations, butchering competitions, barber competitions, hot rod shows, axe throwing and so much more. The Meatstock festivals go far beyond just the meat and fire, and embrace all aspects of alternative rockabilly culture. The festivals have proven so successful internationally, that they attract famous international guest Pitmasters, such as Myron Mixon, Tuffy Stone, and Big Moe Cason. Starting in Sydney, the Meatstock festivals have become a phenomenon, growing rapidly, with festivals now occurring annually in Melbourne, Sydney, and Auckland. They have become a staple of the BBQ scene for anybody interested in meat and fire and make regular appearances of everybody's calendars. In this chat, we get into how Meatstock came about, how it's been affected by Covid, and we wrap up the interview with a lesson in how you too can build a brand that people flock to. N.b. In this interview, we won't be getting into the story of how the ABA was formed. To catch up on that piece of BBQ history, check out Episode 001 with Adam Roberts, another of the ABA co-founders. More on Meatstock: https://meatstock.com.au/ The history of the ABA with Adam Roberts: https://smokinghotconfessions.com/shcpodcast001/ Check out our killer merch and support the show: https://smokinghotconfessions.com/shop/
GUESTS: Lolis Elie instagram: @loliselie Tuffy Stone tuffystone.com
It’s always an honor to visit with BBQ Hall of Famer Tuffy Stone. On Episode 65 of the Tailgate Guys BBQ Show Podcast, we have a conversation with “The Professor” about how weird it feels not to be headed to Memphis this week, where he’s reigning champion of the Memphis in May World BBQ Championship. Postponed by COVID-19 until October, Tuffy said he might throw a couple of pork shoulders on the smoker this weekend, at home in Virginia, to commemorate the occasion. He also tells us about dealing with the loss of his father and BBQ right-hand man, George Stone, plus the challenging times in the restaurant business these days. We also check in with Brian Staack of the popular Bootleggers BBQ restaurant in West Plains, Missouri. Brian recently was part of Operation BBQ Relief’s 10,000 Meals in 10 Days initiative. Thanks to our sponsors/marketing partners who make the fun possible: Blues Hog, The BBQ Central Show, The Butcher Shoppe, Code 3 Spices - www.code3spices.com, Royal Oak Charcoal, Affordable Income Tax & Payroll, DDR Fabrication and The BBQ League. Have a great BBQ Week! #SmokeEmIfYouGotEm
Looking back at her education and the formative years she spent working at Smithfield Foods, Emily Detwiler was ready for her most recent career change when opportunity knocked. Initially she stepped away from her role as the director of fresh pork marketing for Smithfield Foods to avoid uprooting her family from Kansas City and relocating to Virginia with Smithfield. As it turned out, it was the work she did with the pork company that led her to her next move this past August, when she assumed the newly created role of chief executive officer of the Kansas City Barbeque Society (KCBS). It was a logical progression for Detwiler’s career and in this week’s MEAT+POULTRYPodcast she discusses how her education in marketing led her to work in the food industry, and then with Smithfield, where she claims she came in knowing a lot about marketing and a little about meat. During her stint of about four years with Smithfield, Detwiler immersed herself in the smoke and fire world of competition barbecue and positioned Smithfield as one of the industry’s most committed processors supporting and promoting the increasingly popular culture and cuisine that is American barbecue. She spent years around some of the biggest names in the competitive barbecue circuit during her unique journey that helped her land her dream job with KCBS. She learned plenty from barbecue icons like Tuffy Stone and Chris Lilly during her journey. Establishing relationships with these well-known influencers and others in the barbecue world provided her with credibility and in hindsight, prepared her for leading KCBS today and into the future. As a supplement to this podcast, MEAT+POULTRY’s annual Barbecue Report, publishing in June, will include a more in-depth profile of Detwiler and how the past 10 months in her new role have been everything she expected and more, especially given the challenges created by the recent coronavirus pandemic.
Meet the BBQ Professor. If you’re ready to up your grilling and smoking skills, then there’s few out there better to learn from than Pitmaster Tuffy Stone. Based in Richmond, Va. with a catering business and restaurant, this chef has taken his self-taught knowledge of grilling and smoking all around the world and won numerous BBQ contests in the process with Cool Smoke, the name of his competition team. For Tuffy, it’s not about bravado and barbecue sauce; it’s about hard work, precision, and putting the time in to learn a craft that continues to inspire him today. Although we can’t come together over a big plate of ribs at Memphis in May this year, we can gather around the grill with those at home, so get inspired to light those coals, and let Tuffy hand you the match.
Tuffy Stone is a 6-time world barbecue champion, one of the hosts of BBQ Pitmasters, Author of Cool Smoke: The Art of Great barbecue and owner of Westover Station in Richmond Virginia We chat with Tuffy about how he got his start in the culinary and BBQ world. He also tells us about his new restaurant, his time on BBQ Pitmasters, his hall of fame induction and soo much more. You can check out all his exploits at Cool Smoke Barbecue.
This week we talk about different traditions and foods we eat for Christmas. Last week we met Big Poppa and Tuffy Stone during the Royal Experience, this week we get to finish that interview.
(December 31, 2019 - Hour One)
(December 31, 2019 – Hour One)
(December 31, 2019 - Hour One)
For the second year in a row, The Mid Mo Smoke Show has traveled to The American Royal at the Kansas Speedway. This year we got to meet and interview some new people, and catch up with some old friends. This week we're doing a little of both as we interview Big Poppa Smokers with a special guest appearance of Tuffy Stone.
In this episode, I’m going to do a little bit of a wrap up of my recent trip up to Lynchburg, TN to judge the 2019 Jack Daniel’s World Championship Invitational Barbecue competition. Conversations in this podcast feature: Tuffy Stone Pat Burke Mike Mills Chef Paul Kirk ... and others! It was an amazing trip, filled with a ton of great experiences. I have a lot of shout outs to give out to some of the competitors, my fellow judges, and most importantly, the good folks from Jack Daniel’s who’ve been hosting this world-famous competition now for 31 years. Social Media Link: The BBQ Beat on Instagram
Fire and Water Cooking - The Fusion of Barbecue, Grilling and Sous Vide
Check out my conversation with Meathead Goldwyn, owner and creator of AmazingRibs.com, and the author of "Meathead: The Science of Great Barbecue and Grilling!, one of the TOP selling barbecue books on Amazon! We discuss how he started the website, the book, and how he started tinkering around with "Sous Vide Que". We also discuss the Sous Vide Summit, and the new "BBQ Stars" video series he is doing with other top names in BBQ like Harry Soo and Tuffy Stone! Check out AmazingRibs and join the "Pitmaster Club" HERE. Check out BBQ Stars HERE, and Check out his NY Times Best selling Book HERE! If you would like the PDF on "Sous Vide Que" Meathead discussed, shoot him and Email at Meathead@Amazingribs.comCheck out InkBirds IBT-4XS bluetooth 4 probe bbq thermometer HERE for just $44! Up to 150 foot range, magnetic back lets you stick it anywhere. Monitor from your cell phone really easy!
Grill Master University Interviews Top Competition Barbecue Teams at Memphis in May
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.
Well he has done it again...another huge win for Tuffy Stone and his Cool Smoke Team. This time it was Memphis in May.
Well he has done it again...another huge win for Tuffy Stone and his Cool Smoke Team. This time it was Memphis in May.
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…
(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 go over the 9 nominees for the 2019 ...
Tuffy Stone and Cool Smoke, from Richmond, Va., take top honors at the World Championship Barbecue Cooking Contest in Memphis. Our own "Barbecue Barrister," Matt Heermans, reports on Cool Smoke and the assortment of winners. President Trump just welcomed Memphis realtor Bob Turner to the stage in Washington, D.C. Plus, Bernie Sanders campaigns in Birmingham, Ala.
Tuffy Stone and Cool Smoke, from Richmond, Va., take top honors at the World Championship Barbecue Cooking Contest in Memphis. Our own "Barbecue Barrister," Matt Heermans, reports on Cool Smoke and the assortment of winners. President Trump just welcomed Memphis realtor Bob Turner to the stage in Washington, D.C. Plus, Bernie Sanders campaigns in Birmingham, Ala.
After three years on local radio, co-hosts Lyndal Scranton and Steve Koehler have taken the Tailgate Guys BBQ Show to podcast. This week, Lyndal and Steve talk it over with "The Professor," Tuffy Stone, a five-time world champion; plus Emily Detwiler, marketing director for Smithfield.
Episode 55 - What's on tap: This episode brings you back to February 2010. First up, BBQ Hall of Fame'er and Pitmaster of Cool Smoke BBQ Team, Tuffy Stone, stops by to talk about BBQ TV shows. Up until a few years ago,
Episode 55 What's on tap: This episode brings you back to February 2010. First up, BBQ Hall of Fame'er and Pitmaster of Cool Smoke BBQ Team, Tuffy Stone, stops by to talk about BBQ TV shows. Up until a few years ago, BBQ TV…
Episode 55 What's on tap: This episode brings you back to February 2010. First up, BBQ Hall of Fame'er and Pitmaster of Cool Smoke BBQ Team, Tuffy Stone, stops by to talk about BBQ TV shows. Up until a few years ago, BBQ TV shows were all over the TV. After Tuffy, my Mom Connie Rempe joined me for her monthly "Connie's Recipe Corner" She will share a appetizer, an entree and a desert. Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 2/16/2010 Original Full Show Link: CLICK HERE Visit Show Sponsor Crawford's BBQ and check out their “PitSpritz” USE PROMO CODE “greg” at check out for 10% off your ENTIRE order!!
This week we hear from not one but two world class BBQ cooks from BBQ Pit Masters. First we revisit our interview with Tuffy Stone from The American Royal, and then we call up David Bouska of Butcher BBQ to hear about his recent Grand Champion finish at the 30th annual Jack Daniel's World Championship. From a Hall-Of-Fame cook to a BBQ World Champ, there's not much more we could pack into one radio show. You don't want to miss this week's episode of The Mid Mo Smoke Show.
(October 30, 2018 - Hour One) - Welcome to a bonus week in October! Week 5 brings a visit from (3) pitmasters at the top of their respective games. I will be joined by Bob Trudnak from The BBQ Guru, Moe Cason from Moe Cason's BBQ and Tuffy Stone of Co...
(October 30, 2018 - Hour One) Welcome to a bonus week in October! Week 5 brings a visit from (3) pitmasters at the top of their respective games. I will be joined by Bob Trudnak from The BBQ Guru, Moe Cason from Moe Cason's BBQ and Tuffy Stone of Cool Smoke for the entire first hour. A few months back, these 3 gents went to the Netherlands to compete in a very unique BBQ event/competition. If you are familiar with the Ryder Cup, it was something along those lines. I will also ask each guest about the new things that are going on right now as well as getting Tuffy's thoughts about the BBQ Hall of Fame induction. Big Moe will be calling in live from Australia...so be sure to tune in for this rare event! 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 Cookshack Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News
Tweet LIVE this Sunday, August 12th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio, sitting in with Glenn as special Co-host this week is John Cohl the Editor in Chief for Mobile Food News, Philly Mobile Food Association Ambassador that Rob Mitchell is President of, and John is partner with Corner Pub Kitchen's Ron Sullivan. They're going to have a smoking good time welcoming on the show Tuffy Stone to talk about his new cookbook Cool Smoke: The Art of Great Barbecue from St. Martin's Press. For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone's competition secrets―gleaned from more than a decade of success on the circuit―have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider's look behind the scenes and offers advice on creating perfect competition turn-ins that have made Tuffy Stone a World Champion five times over. With mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, Tuffy Stone's Cool Smoke is the definitive guide to all things barbecue. Why is this book so great? Because Tuffy Stone is a World Record-breaking champion pitmaster, a former Marine, a classically-trained chef, an acclaimed caterer, and an occasional reality television star. Dubbed “The Professor,” Tuffy's legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue. In the 13 years since he founded Cool Smoke Barbecue, the team has won hundreds of trophies including more than 40 Grand Championships and five World Grand Championships. Cool Smoke is the only team in history to have won the prestigious Jack Daniel's World Championship Barbecue Invitational back to back and the only team to have won it three times, doing so in 2013, 2015, and 2016. As a result of his success on the competition circuit and his extensive knowledge of all things barbecue, he was selected to join Destination America's show BBQ Pitmasters, in 2012. Tuffy's life is barbecue has taken him all over the world including cooking for the troops in Kuwait, and heading to Meatstock in Australia to teach his famous Cool Smoke Barbecue Class. Most recently he cooked for sold out crowds at the James Beard Foundation House, a rarity for a barbecue pitmaster. Then joining them will be Adam Fleischman the author of Flavor Bombs: The Umami Ingredients That Make Taste Explode from Rux Martin Houghton Mifflin Harcourt. ADAM FLEISCHMAN is the creative force behind Umami Burger and 800degreesme Neopolitan Pizza, restaurants with more than 40 locations in California, Chicago, Las Vegas, Dubai, and Japan. He has been profiled in The New Yorker, the New York Times, Wired, and the The Wall Street Journal. The founder of the national empires Umami Burger and 800 Degrees Pizza shows how to detonate flavor in beloved dishes using ordinary ingredients high in umami. Why does everyone love burgers and pizza? When Adam Fleischman investigated, he discovered what they—and many other ultra-flavorful dishes—have in common: umami. A renegade self-taught cook, Fleischman deployed this savory “fifth dimension of taste” to ratchet up flavor using ingredients naturally rich in umami, such as Parmesan, tomatoes, caramelized onions, and anchovy paste. In so doing, he created ultimate versions of icons, including Umami Burger with Port and Stilton, Sweet and Savory Brisket, and Parmesan Fondue. All the recipes are made from the same “umami pantry” ably explicated in the front of the book. This sounds delicious. Talking more about flavors in studio will be Micheal Van Houten the owner of Bottled Thyme. The artisanal craft of sauce making can be dated as far back as the beginnings of the Roman empire. Many historians believe that sauces were originally meant to cover up the debatable freshness and quality of the food being served. The good news for us is we live in a time where sauces are a delicate accompaniment, meant to enhance the entire meal. Bottled Thyme is built on the philosophy that the family unit is one of the most important parts of life, and helps bring balance to an otherwise hectic schedule. One of the most influential times of the day for families is the tradition of sitting around the table, enjoying a nice meal while sharing stories of what the day was like for everyone. What once required an afternoon of preparing and cooking is no longer necessary. Bottled Thyme aims to provide you with the same flavorful and delicious meal, all while not having to sacrifice your time. Their culinarians hand craft each sauce with the same love and devotion as they would if they were cooking for their own families. The passion, mixed with the highest quality of ingredients conveyed into each sauce leaves our customers excited for more after each bite. Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy and Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and Player FM. The post Small Bites Episode 91 appeared first on Wildfire Radio.
(Hour 1 - July 31, 2018) The competitive steak landscape continues to gain popularity and sanctioning bodies. Tonight I talk with Dan Hurst, the founder of theAmerican Competitive Steak Association (ACSA) joins me to talk about their version of steak competitions, when they started, how they judge and what events are coming up to attend or compete in. Dan also puts on a good handful of BBQ competitions during the year to include the very popular "PigMania" here in Ohio. Ever wonder what it would be like to take Tuffy Stone's BBQ class? Lamar Johnson recently attended one of these classes and will be giving us a full review. We will talk about what was covered, what tricks he learned and, most importantly, was it worth the money!!?? 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 Cookshack Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News
(June 12, 2018 - Hour 1) Audio Disclaimer upfront...the phone connection was a little brutal) This interview has been lined up for WEEKS! So, while it seems like I am riding the BBQ Hall of Fame stuff a bit too much, you will excuse me while I welcome newly inducted 2018 BBQ Hall of Famer and Pitmaster of Cool Smoke competition team, Tuffy Stone back to the show. We talked a bit about the passing of Anthony Bourdain, making it in to the BBQ Hall of Fame this year and his new book. We also talked abut what it would mean to win the Memphis In May World Grand Championship. By the book using this link: "Cool Smoke...the Art of Great Barbecue", Tuffy did both segments...always a great time!! 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 Cookshack Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News
(June 12, 2018 – Hour 1) Audio Disclaimer upfront…the phone connection was a little brutal) This interview has been lined up for WEEKS! So, while it seems like I am riding the BBQ Hall of Fame stuff a bit too much, you will…
(June 12, 2018 - Hour 1) Audio Disclaimer upfront...the phone connection was a little brutal) This interview has been lined up for WEEKS! So, while it seems like I am riding the BBQ Hall of Fame stuff a bit too much, you will excuse me while I welcome newly inducted 2018 BBQ Hall of Famer and Pitmaster of Cool Smoke competition team, Tuffy Stone back to the show. We talked a bit about the passing of Anthony Bourdain, making it in to the BBQ Hall of Fame this year and his new book. We also talked abut what it would mean to win the Memphis In May World Grand Championship. By the book using this link: "Cool Smoke...the Art of Great Barbecue", Tuffy did both segments...always a great time!! 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 Cookshack Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News
The 4th Tuesday of the month brings another edition of the ECS! Doug from Texas, Steve from Tennessee, David from Oklahoma and I talk about the BBQ Hall of Fame, who's nominated, who we think should get in and what issues the HOF has right now. This is a great segment that asks tough questions and gives some strong feedback. Will the HOF take the ideas we give...only time will tell! PROGRAMMING NOTE: Yesterday (5/23/18) The BBQ Hall of Fame Officially announced their (3) selections for this year's class. Congratulations to Tootsie Tomanetz, Tuffy Stone and Charlie Vergos (posthumously) on making it in!! For quick access to all show merch and important links, you can use this Linktreesite! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News
On the show tonight: – The fourthTuesday of the month guest, Max Good from AmazingRibs.com, joins me to talk about some new cookers that are on the market. We will also talk about Meathead in Paradise. – Tuffy Stone of Cool Smoke joins me to recap his 3rd overall GC at the Jack Daniel’s this past weekend. – Jeff Straubel from Summerset Grills joins me to talk about the American Muscle Grill. If you like the Kalamazoo product, you will want to tune in for this segment! – A friend of the show, and friend to many in and out of competition BBQ, Matt Dalton of Left Coast Q passed away last week. I am going to take a look back at how he got in to BBQ, how the team got its name, what it was like to see some early success, ride the elevator down and then rise back up. I am happy to share any emails or calls you would like to share as well during this segment. Shop at Amazon? Now you can help the show while you shop Amazon. If you save this link, the show will get a small % of your purchase that will be re-invested back in to the production. It does not make your purchase cost more…YOU just help the show!! Thanks you!! You can also subscribe to the show on I-Tunes or Google Play Musicand never miss a segment or interview of the show ever again!! PLEASE REVIEW THE SHOW IN I-TUNES!!! If you do not use I-Tunes or prefer a different podcast catcher, you can use the show RSS, which is www.thebbqcentralshow.com/feed/podcast to get the full archives. I suggest using JUICE CATCHER but whatever you like is fine. Plug in the RSS and grab the show at your convenience! I am hosting a podcast for the Pitclub on Amazing Ribs.com. It is a weekly “PitCast” that covers the industry news of the week, reviews competition scores, gets industry interviews and more. You can join the Pit Club for less than $24 per year!! Stream the show from anywhere on the Tune In Radio app available for ALL smart phone devices!! Visit the Tune In website for more info!! Once installed on your phone, search “BBQ Central” and then save to your “favorites” for easy access!!
On the show tonight: – The fourthTuesday of the month guest, Max Good from AmazingRibs.com, joins me to talk about some new cookers that are on the market. We will also talk about Meathead in Paradise. – Tuffy Stone of Cool Smoke joins…
On the show tonight: - The fourthTuesday of the month guest, Max Good from AmazingRibs.com, joins me to talk about some new cookers that are on the market. We will also talk about Meathead in Paradise. - Tuffy Stone of Cool Smoke joins me to recap his 3rd overall GC at the Jack Daniel's this past weekend. - Jeff Straubel from Summerset Grills joins me to talk about the American Muscle Grill. If you like the Kalamazoo product, you will want to tune in for this segment! - A friend of the show, and friend to many in and out of competition BBQ, Matt Dalton of Left Coast Q passed away last week. I am going to take a look back at how he got in to BBQ, how the team got its name, what it was like to see some early success, ride the elevator down and then rise back up. I am happy to share any emails or calls you would like to share as well during this segment. Shop at Amazon? Now you can help the show while you shop Amazon. If you save this link, the show will get a small % of your purchase that will be re-invested back in to the production. It does not make your purchase cost more...YOU just help the show!! Thanks you!! You can also subscribe to the show on I-Tunes or Google Play Musicand never miss a segment or interview of the show ever again!! PLEASE REVIEW THE SHOW IN I-TUNES!!! If you do not use I-Tunes or prefer a different podcast catcher, you can use the show RSS, which is www.thebbqcentralshow.com/feed/podcast to get the full archives. I suggest using JUICE CATCHER but whatever you like is fine. Plug in the RSS and grab the show at your convenience! I am hosting a podcast for the Pitclub on Amazing Ribs.com. It is a weekly "PitCast" that covers the industry news of the week, reviews competition scores, gets industry interviews and more. You can join the Pit Club for less than $24 per year!! Stream the show from anywhere on the Tune In Radio app available for ALL smart phone devices!! Visit the Tune In website for more info!! Once installed on your phone, search "BBQ Central" and then save to your "favorites" for easy access!! The BBQ Central Show makes news in Cleveland! Read about it HERE! Contact Info: Call-In: 216-220-0966 Email: greg@thebbqcentralshow.com Web:http://www.thebbqcentralshow.com/ Skype: bbq4you PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets Chop's Power Injector Pit Barrel Cooker Unknown BBQ Shop
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