Everybody Wants to Be a Pitmaster
from This Week In Barbecue Hosted by Philips Media Network
This week on This Week in Barbecue, Rasheed Philips and James Welch are back with hot takes, hotter news, and a full plate of barbecue business, food culture, pricing debates, and craft talk. The episode opens with Rasheed reflecting on running his first 5K, why the treadmill lies, and what the experience taught him about doing the work for real. From there, the show moves into White Chocolate Day, rising chocolate prices, brisket bandits stealing half-cooked brisket from a church charity cook in Irving, Texas, and Butler’s Barbecue pulling brisket from the menu because raw brisket costs have climbed too high. Rasheed and James also talk about creative ways to stretch brisket, including brisket ragu, the controversy around boiled ribs, what actually makes barbecue barbecue, and why the word pitmaster gets thrown around too easily. They also get into DaBaby’s No Knife Kitchen and its $45 waffle plate, Fresh Eats with a Z selling six full hotel pans for $950, catering math, portion control, and the $65 DinoRito from Bussin Q Barbecue in San Antonio. The episode closes with Carey Bringle’s reminder that barbecue is not fast food, plus a real conversation about health, mindset, checking on your people, and why the barbecue community is better with you in it. Listen now for barbecue news, restaurant insight, food culture, business lessons, and honest conversation from behind the smoke.
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