Doing a Little Front Porch Sitting with Gentry's BBQ

In this podcast episode, I sit down with Chris Gentry of Gentry’s BBQ, based out of Orlando, Florida but born of a love of the flavors of Carolina ‘Cue as well as the Beefy Brisket Goodness of Texas. Right out front, I have to give a huge shout out to the folks at Midland Meat Co. out of Midland, Texas. I learned of these producers of amazing Wagyu-Cross beef from Aaron Lesley of the Texas Oil Dust BBQ Team, and my life is better for it!

My First Encounter with Gentry’s BBQ

I first met Chris at the Sunshine State EGGfest a couple of years ago, where he and his lovely wife Amy were serving up some amazing smoked brisket and other delicious items. I exited the main conference area and WHAM! – ran right into a throng of people waiting hungrily to devour what Gentry’s BBQ was serving up in some super intense April Florida Sun!

I’ve never seen a 12 hour smoked brisket disappear in under 10 minutes!

Cooking Classes with Gentry’s BBQ

I’ve attended a couple of Chris Gentry’s cooking classes, both large in attendance scale and small. The large one at Mannix Pools and Grills in Winter Haven, FL was a great holiday-themed class featuring his double smoked spiral cut ham using his Ham Bone rub and some pretty amazing scratch-made pumpkin cookies, among other menu items.

Gentry's BBQ Double Smoked Ham with Ham Bone Seasoning

Chris also does a great backyard BBQ class at his home in Orlando, Florida. In fact, this past weekend, I had the opportunity to assist while five attendees learned how to trim and smoke ribs and brisket in a hands-on format. We ate some amazing ribs and brisket that day, along with some awesome smoked wings using a combination of Gentry’s Smoke Stack rub and Chicken Scratch Wing Rub from our mutual friend Trace Scarborough from Thunderbird out of Nashville, TN.

Here are some of the photos I took from this class…

Gentry's BBQ Backyard Ribs and Brisket Class 1

You can see from the photos in this post that we ate very well that day! The final tray for each participant, including myself as honorary kitchen help, consisted of Brisket, smoked mac’n cheese, Texas caviar, and scratch-made banana pudding (not pictured). Those wings were tossed in a soon to be released wing sauce from Gentry’s BBQ, so stay tuned!

Connect with Gentry’s BBQ

About the Show

The BBQ Beat Podcast, with BBQ Podcast host Kevin Sandridge, shares all that’s good in competition and backyard BBQ and grilling. Guests include competition BBQ pitmasters, food industry insiders, BBQ and grilling product manufacturers, and event promoters from the US as well as abroad. If you love BBQ and have an appreciation for southern culture and live-fire cooking – this is the Barbecue podcast for you.

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