In this episode of the BBQ Beat Podcast, I talk with the guys from Duckchar. Their moulard duck breast product will forever change your definition of duck! Keep Reading »
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In this podcast episode, I talk with Brian and Kirk of Smoke Staxx Pans. Want to maximize your cooking space on that grill or smoker? Check this out… Keep Reading »
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In this episode of the BBQ Beat Podcast, I talk with Haymo Gutweniger about KCBS BBQ in Europe. Awesome interview with lots of great info! Keep Reading »
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In this episode of the BBQ Beat Podcast, I talk with Fergolicious BBQ Pitmaster Richard Fergola about the team’s latest venture — the new KC Grilling Company in Olathe, KS (just outside of Kansas City. Keep Reading »
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This episode of the BBQ Beat Podcast features Aaron Lesley of Texas Oil Dust BBQ. We talk about IBCA competition cooking, Midland Meat Company, and more. Keep Reading »
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In this episode of the BBQ Beat Podcast, Mike Lang gives some tips on how to make your phone’s foodie photos awesome. Mike is the official “Grillographer” for Weber Grills and runs the blog Another Pint Please. Lots of resources here, so you don’t want to miss it. Keep Reading »
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In this episode of the BBQ Beat Podcast, I talk with Bryan Norton and Andrew Martinez, hosts of Tales from the Pits, Texas BBQ Podcast. Keep Reading »
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In this podcast episode, I talk with Josh Tahan of True Craft BBQ about his passion for cooking, consulting, and teaching others how to enjoy the pursuit of preparing good food for friends, family, and loved ones. Keep Reading »
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In this episode of the BBQ Beat Podcast, I talk with Chad from Kick Ash Basket. If you own a Kamado Style Grill, you have heard of the Kick Ash Basket. Keep Reading »
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Craig Tabor and I talk about his earliest days of cooking, grilling, and smoking on traditional grills and offset smokers. Obviously, we get into his cooking on Big Green Egg kamado style cookers – moving onto some of his favorite experiences from Executive Chef-style cooking events to some of the largest competition and festival venues out there. Keep Reading »
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In this episode, I talk with B.J. Mannix, organizer of the 2018 Chain of Lakes Eggfest. We discuss all that went into making this inaugural event such a huge success. If you’re curious about what goes into hosting an Eggfest, this is the podcast episode you’ve been waiting for. Keep Reading »
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In this podcast episode, I talk with Shelby Lomen, organizer of the Kissimmee Valley Rib Rodeo. We discuss this year’s monster payouts, as well as the logistical support that goes into making this one of Florida’s premier competition BBQ events. Keep Reading »
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In this episode of the BBQ Beat Podcast, Tim Maloy of Backyard Bro’s discusses his team’s road to success, the classes he’s benefitted from most, the state of judging in today’s competitive landscape, and which teams are really starting to click. Keep Reading »
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In this podcast episode, I speak with Arnie Segovia of Smokin’ Lonestar, based out of Edinburg , TX. You can’t get too much further south in Texas than that! A great man and super fun to talk with. You’ll love this one! Keep Reading »
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In this podcast episode, Ethan Lowry of Crowd Cow gives this details behind this innovative farm to table beef company and its cool crowdfunding model. Keep Reading »
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In this podcast episode, I talk Hot Sauces with veteran Hot Sauce blogger and podcast host, Scott Roberts. Videos, links to hot sauce companies, and more. Keep Reading »
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In this podcast episode, John Shelton Reed – Southern Culture Author and BBQ Historian – talks about Carolina BBQ History, TrueCue.org, and more. Keep Reading »
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In this podcast episode, we talk about Chairman’s Reserve Prime Pork from Tyson Fresh Meats with Ozlem Worpel, Senior Brand Manager – Tyson Fresh Meats. Keep Reading »
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Derrick Riches talks with Kevin in this session of the BBQ Beat Podcast. After 20 years in the BBQ and Grilling game, he’s got plenty to say. Check it out! Keep Reading »
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In this episode, David Stidham of A Fine Swine BBQ talks about his passion for smoked food, his love of family, and bringing competition cue to the masses. Keep Reading »
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