Future School Barbecue I Ep58

This week, we’re diving headfirst into the world of barbecue—from open-fire cook-ups to Brooklyn BBQ burgers and hundred-hour beef rib experiments. Along the way, we uncover the first spark that became Future School Barbecue and explore the real rising costs of running a BBQ joint today.This episode features:Texas Open Fire Meat UpBrooklyn Barbecue Burger100-Hour Sous Vide Beef RibsThe Origin of Future School BarbecueThe Real Costs of Running a BBQ JointHalf Smoker, Half Grill – One BarbecueDeep Fried SteakEpisode Timeline:04:49 – Dishes of the Week14:13 – Talking Points24:55 – Meet the Pitmaster28:39 – Products29:31 – Pitbuilders33:25 – Art by Sigh35:40 – Fan Art38:05 – Tattoos41:51 – Dish of the Week47:08 – Fuck Up of the WeekBuy our merch: UnderSeasoned BBQ Show ApparelSigh’s merch: The Dog House Pizza CoSend us your stuff—ideas, photos, stories, or anything you want us to chat about. Leave a comment or email [email protected] us on socials:Facebook: UnderSeasoned BBQ ShowInstagram: @underseasoned.bbqshowTikTok: @underseasoned.bbqshow#BBQ #Pitmaster #Food #Grilling #Barbecue #SmokedMeat