BBQ RADIO NETWORK

Send us Fan MailThis week on the Barbecue Radio Network, Freddie Bell sits down with Chef Terrence Murdoch — the heart and soul behind A Touch of Memphis Barbecue. From North Memphis roots to St. Paul flavor, Terrence brings dry rubs, sweet‑heat sauces, and desserts that stop conversations cold. Hear how family, faith, and fire shaped his journey… and why his ribs might just change your weekend. Don’t miss it — only on the Barbecue Radio Network.Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on the Barbecue Radio Network—Freddie Bell fires things up with Ryan Sanderson, the man behind Eat More Barbecue. From a first smoker in Canada to a worldwide barbecue movement, it’s all about smoke, stories, and serious flavor. Don’t miss tips, tales, and the culture of barbecue going global. Tune in and… keep the smoke rolling!Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on the Barbecue Radio Network, we’re taking barbecue beyond the plate and into history. Join Freddie Bell as he visits the one-of-a-kind Museum of Barbecue in Kansas City with founder Jonathan Bender. It’s a sensory journey through smoke, sauce, and tradition you won’t forget. Don’t miss it—where barbecue is more than food… it’s a story.Support the showwww.bbqradionetwork.com

Send us Fan MailKansas City isn’t just a place — it’s a flavor. This week on the Barbecue Radio Network, Freddie Bell takes you inside the legendary Gates Bar-B-Q, where the greeting is loud, the ribs are fire-kissed, and the legacy goes back to 1946. From sauce made in a wash tub to smoke drifting over Municipal Stadium, George Gates shares the stories, the pride, and the culture behind the phrase, “Hi, may I help you?” Don’t miss it!Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on the Barbecue Radio Network, Freddie Bell sits down with John Biak of Just North of Memphis Barbecue — a pitmaster whose story starts with family, faith, and a legendary Memphis dry rub. Hear how an 11‑year‑old kid smelling smoke on a Tennessee carport grew into a national champion, how Christy’s sauce became award‑winning magic, and why their partnership makes barbecue unforgettable. Don’t miss it — only on the Barbecue Radio Network. Support the showwww.bbqradionetwork.com

Send us Fan MailGet ready to fire up your grill and your passion for barbecue! This week on the Barbecue Radio Network, Freddie Bell sits down with award-winning pitmaster Chef Ray Sheehan to talk fire control, flavor balance, and the secrets behind championship sauces. If you want repeatable results and unforgettable flavor, don’t miss this smokin’ hot episode!Support the showwww.bbqradionetwork.com

Send us Fan MailOn this week’s Barbecue Radio Network, Freddie Bell sits down with Johnny Maggs of the Pit Life BBQ Podcast—414 episodes strong and still smokin’. Hear how barbecue helped him heal, how competition shaped his discipline, and why the community means everything. Plus, his favorite cooks, his mentorship of young pitmasters, and a few surprises from behind the pit. Don’t miss it—keep your smoke clean and your temperature steady!Support the showwww.bbqradionetwork.com

Send us Fan MailKansas City barbecue lovers — this is the story you’ve been waiting for! Join Freddie Bell on the Barbecue Radio Network as he sits down with the team behind Joe's Kansas City Barbecue — the world-famous smokehouse that turned a humble gas station into a global barbecue destination. Hear the secrets behind the Z-Man, the smoke, and the legacy. If you love real barbecue, you won’t want to miss this one! Support the showwww.bbqradionetwork.com

Send us Fan MailStep back into the Piney Woods with a true Texas original. This week on the Barbecue Radio Network, Freddie Bell sits down with 81‑year‑young pitmaster John Henry Abercrombie — the man who’s been tending fires for more than 70 years. Hear unforgettable stories of hog killings, smokehouses, family traditions, and the East Texas flavors that shaped a legend. Don’t miss this rich, soulful journey through barbecue history… only on the Barbecue Radio Network.Support the showwww.bbqradionetwork.com

Send us Fan MailFrom backyard grills to kitchen tables across St. Louis, barbecue isn’t just food—it’s family, memory, and pride. This week on Barbecue Radio Network, meet Shadid Stewart, the creator behind Big Don’s Collections, a sauce born from Chicago roots, St. Louis flavor, and a whole lot of heart. Hear how a TV show, a father’s legacy, and a passion for grilling sparked a Midwest original. Don’t miss the story behind the sauce—only on Barbecue Radio Network.Support the showwww.bbqradionetwork.com

Send us Fan MailStep inside the world of true Texas‑style barbecue—Minnesota style. This week on the Barbecue Radio Network, Freddie Bell fires up a conversation with Aaron Egerud from Dickey’s Barbecue Pit in Eagan. From 16‑hour brisket and fall‑off‑the‑bone ribs to community, catering, and that legendary “foo‑foo rub,” Aaron shares what keeps folks coming back for more. Don’t miss the smoke, the flavor, and the passion—only on the Barbecue Radio Network.Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on Barbecue Radio Network, step inside North Minneapolis’ most colorful barbecue revolution — Animales. Founder and culinary director John Wipfli went from fine‑dining in New York to smoking world‑class beef ribs, pork belly, and that legendary green‑chili spaghetti. With giant pink smokers, a family‑friendly vibe, live music, and bread baked fresh every morning, this isn’t just barbecue… it’s a full‑blown experience. Come taste what Midwest barbecue can be — only on the Barbecue Radio Network. Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on the Barbecue Radio Network, Freddie Bell sits down with Jason Ganahl — the heart and soul behind GQ Barbecue. Hear how a Missouri kid turned Denver into a barbecue destination, from KCBS competitions to stadium stands across Colorado. As Jason says, ‘I just love everything about the event… the energy, the camaraderie, the smiles.’ Don’t miss the stories, the secrets, and the passion behind GQ Barbecue — and his new book, A Mile Above the Rest. Tune in and get hungry.Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on the Barbecue Radio Network, Freddie Bell sits down with Kelly McGee of Q39 — the woman carrying forward a championship legacy built on passion, precision, and pit‑to‑plate perfection. From competition roots to national recognition, hear how Q39 became a Midwest barbecue icon and why its future burns brighter than ever. Don’t miss this inspiring, flavor‑packed conversation — only on the Barbecue Radio Network.Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on the Barbecue Radio Network, Freddie Bell sits down with Essi Tadrus — the heart and soul behind Southern Love Barbecue in Tampa. From Army‑brat beginnings to building a scratch‑made, multi‑regional barbecue brand, Essi’s story is pure passion. Hear how he’s bringing every style of barbecue under one roof… and why Southern Love is officially launching its franchise journey. Don’t miss it — only on the Barbecue Radio Network. Support the showwww.bbqradionetwork.com

Send us Fan MailStep into the world where smoke, science, and tradition collide! This week on the Barbecue Radio Network, Freddie Bell sits down with pitmaster and AmazingRibs.com editor‑in‑chief Clint Cantwell. Hear the stories behind his barbecue journey, the myths he’s busting, the tips that transform backyard cooks, and the trends shaping the future of live‑fire cooking. Don’t miss it—your next great barbecue starts right here on the Barbecue Radio Network.Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on the Barbecue Radio Network, Freddie Bell sits down with the man behind one of America’s most iconic sauces — Sweet Baby Ray’s. Dave Raymond shares how a backyard recipe, a rib contest, and a whole lot of grit turned a $2,000 dream into a $2‑billion brand. From entrepreneurship to faith to feeding Air Force One, it’s a story you won’t forget. Don’t miss it — right here on the Barbecue Radio Network.Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on the Barbecue Radio Network—Freddie Bell fires things up with Ryan Sanderson, the man behind Eat More Barbecue. From a first smoker in Canada to a worldwide barbecue movement, it’s all about smoke, stories, and serious flavor. Don’t miss tips, tales, and the culture of barbecue going global. Tune in and… keep the smoke rolling!Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on the Barbecue Radio Network, we’re taking barbecue beyond the plate and into history. Join Freddie Bell as he visits the one-of-a-kind Museum of Barbecue in Kansas City with founder Jonathan Bender. It’s a sensory journey through smoke, sauce, and tradition you won’t forget. Don’t miss it—where barbecue is more than food… it’s a story.Support the showwww.bbqradionetwork.com

Send us Fan MailKansas City isn’t just a place — it’s a flavor. This week on the Barbecue Radio Network, we step inside the legendary Gates Bar-B-Q, where the greeting is loud, the ribs are fire-kissed, and the legacy goes back to 1946. From sauce made in a wash tub to smoke drifting over Municipal Stadium, George Gates shares the stories, the pride, and the culture behind the phrase, “Hi, may I help you?” Don’t miss it!Support the showwww.bbqradionetwork.com

Send us Fan MailGet ready to fire up your grill and your passion for barbecue! This week on the Barbecue Radio Network, Freddie Bell sits down with award-winning pitmaster Chef Ray Sheehan to talk fire control, flavor balance, and the secrets behind championship sauces. If you want repeatable results and unforgettable flavor, don’t miss this smokin’ hot episode!Support the showwww.bbqradionetwork.com

Send us Fan MailKansas City barbecue lovers — this is the story you’ve been waiting for! Join Freddie Bell on the Barbecue Radio Network as he sits down with the team behind Joe's Kansas City Barbecue — the world-famous smokehouse that turned a humble gas station into a global barbecue destination. Hear the secrets behind the Z-Man, the smoke, and the legacy. If you love real barbecue, you won’t want to miss this one! Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on the Barbecue Radio Network, Freddie Bell welcomes a true backyard original. Meet Billy Franklin — Army veteran, lifelong griller, and the man they call Grillzilla. From Santa Maria barbecue traditions to pellet grills, backyard ponds, and Florida flavor, it’s a conversation about fire, food, and the life built around them. Don’t miss it — right here on the Barbecue Radio Network.Support the showwww.bbqradionetwork.com

Send us Fan MailFrom backyard grills to kitchen tables across St. Louis, barbecue isn’t just food—it’s family, memory, and pride. This week on Barbecue Radio Network, meet Shadid Stewart, the creator behind Big Don’s Collections, a sauce born from Chicago roots, St. Louis flavor, and a whole lot of heart. Hear how a TV show, a father’s legacy, and a passion for grilling sparked a Midwest original. Don’t miss the story behind the sauce—only on Barbecue Radio Network.Support the showwww.bbqradionetwork.com

Send us Fan MailFreddie Bell welcomes George Ferguson, a pest control company owner and avid backyard griller from Melbourne, Florida. George shares personal stories about grilling with his family, favorite cooking methods, and the importance of timing and patience. He also talks about the use of electric smokers, the art of grilling, and the role of social media in improving grilling techniques. The episode emphasizes family bonds, holiday grilling traditions, and the ethics of 'cheating' in grilling.Support the showwww.bbqradionetwork.com

Send us Fan MailFire up the smoker and turn up the radio! This week on Barbecue Radio Network, Freddie Bell sits down with two true legends of the pit—Heath Riles and Aaron Franklin. From competition wins and signature ribs to barbecue culture, technique, and stories you won’t hear anywhere else, it’s a low-and-slow conversation packed with flavor. Don’t miss this special episode of America’s Premier Barbecue Radio Show.Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on the Barbecue Radio Network, Freddie Bell welcomes the Grill Coach crew—Jay and Brian—for a no-nonsense masterclass in better barbecue. From dry brining basics and clean smoke to reverse searing, fire management, and hot-take barbecue myths, they break down why great grilling is simpler than you think—and way more flavorful.Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on Barbecue Radio Network, Freddie Bell fires up approachable, practical barbecue you can master at home. Backyard Smoke master Kenyatta Robinson joins with real-world tips on ribs, brisket, and confidence—no fancy pits required. Then the guys from Blacksmoke BBQ talk if you want great barbecue without overthinking it, this episode is for you. Fire it up with Barbecue Radio Network.Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on Barbecue Radio Network, Freddie Bell fires it up with the Meat Dudes for a mouth-watering deep dive into Wagyu beef, swagger, and smokehouse secrets. Then, it’s game on with the Tailgate Guys, talking food, football, and parking-lot perfection. From backyard grills to game day glory—this is barbecue at its boldest.Support the showwww.bbqradionetwork.com

Send us Fan MailFrom tailgating with a smoker to a grand opening at Midtown Global Market, this week on the Barbecue Radio Network, Freddie Bell sits down with Chef T.J. Nolen of Rollin’ Nolen’s Barbecue. Hear the hustle, the family story, and the secret behind flavors that have Minnesota lining up for more. It’s barbecue, community, and a wild ride of flavor—don’t miss it.Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on Barbecue Radio Network, it’s a special spotlight on two giants of competitive barbecue — Luke Darnell of Old Virginia Smoke and chef Matt Basile. Host Freddie Bell brings you stories, flavor, and the fire behind the champions. From live-fire wisdom to competition secrets, you won’t want to miss this smoky, soulful episode of Barbecue Radio Network. Tune in and turn up the heat!Support the showwww.bbqradionetwork.com

Send us Fan MailIn this episode of Barbecue Radio Network, host Freddie Bell talks with Chef Eric Pearson, a seasoned pitmaster known for his expertise in clean smoke and deep flavor. Pearson shares his journey from grilling to barbecuing, discusses his inventive techniques including using peach nectar for marinating pork chops, and touches on his experiences with beekeeping and maple syrup making. The conversation also covers tips for beginners and explores the nuances of creating a balanced smoky flavor.Support the showwww.bbqradionetwork.com

Send us Fan MailThe episode features Craig Sharry, a two-time world champion pitmaster and creator of Texas Pepper Jelly, discussing his journey in competitive barbecue and product development. It also includes an interview with David Bouska of Butcher BBQ, who shares insights on barbecue techniques, product innovations, and maintaining authenticity while expanding his business. Both guests offer valuable barbecue tips and personal stories.Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on Barbecue Radio Network, host Freddie Bell on Barbecue Radio Network as he sits down with world-renowned pitmaster Aaron Franklin of Franklin Barbecue. From brisket perfection and evolving barbecue culture to new projects, old cookers, and the heart behind his craft, this episode dives deep into the passion, people, and purpose that keep Franklin’s fires burning. —right here on Barbecue Radio Network!Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on Barbecue Radio Network, Freddie Bell fires up the grill with British barbecue masters Owen Cook and Dan Hewlett, hosts of the Meat & Greet Barbecue Podcast. From cooking through the rain to perfecting brisket and Welsh trout, these U.K. pitmasters share how passion, community, and a little fire unite food lovers across the pond. It’s barbecue, British-style — with flavor, friendship, and a whole lot of smoke! —right here on Barbecue Radio Network!Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on Barbecue Radio Network, Freddie Bell fires up a mouth-watering conversation with barbecue legend Heath Riles of Olive Branch, Mississippi. From welding his first smoker in high school to creating award-winning rubs, sauces, and ribs that have conquered Memphis in May, Heath shares how hard work, family, and flavor turned a backyard hobby into a global barbecue brand —right here on Barbecue Radio Network!Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on Barbecue Radio Network, host Freddie Bell fires up the grill with the crew from Black Smoke BBQ — a brotherhood of pitmasters bringing bold flavors and community pride to the world of barbecue. Hear how they came together, what fuels their passion, and the secret behind their legendary smoked mac and cheese! —right here on Barbecue Radio Network! Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on Barbecue Radio Network, host Freddie Bell steps up to the plate with Jeff Cohen and Leonard Abramson — the duo behind Baseball and Barbecue. Hear how Cub Scouts, smoked ribs, and New York Mets fandom turned into a hit podcast and lifelong friendship. Tune in and taste where smoke meets soul and the backyard is king  —right here on Barbecue Radio Network! Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on Barbecue Radio Network, host Freddie Bell welcomes Kenyatta Robinson, founder of Backyard Smokemaster BBQ, for a soulful conversation about turning everyday backyard cooks into confident pitmasters. Kenyatta shares his humble beginnings—sparked by friendly rib rivalry with his father-in-law—and how a Weber Smoky Mountain and a few YouTube videos launched his barbecue obsession. From early misfires to coaching others, Kenyatta emphasizes simplicity, grace, and learning through trial and error. Tune in for practical tips, heartfelt stories, and the philosophy behind barbecue that brings people together—right here on Barbecue Radio Network!Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on Barbecue Radio Network, Freddie is talking with Lyndal Scranton of the Tailgate Guys. From backyard grills to game-day stadium setups, we’re diving into the food, the fellowship, and the secrets that make tailgating unforgettable. Don’t miss the tips, the stories, and the sizzle—right here on Barbecue Radio Network!Support the showwww.bbqradionetwork.com

Send us Fan MailChampion pitmaster Luke Darnell of Old Virginia Smoke joins host Freddie Bell to share his barbecue journey—from backyard pig roasts to competing on the national stage. Luke dishes out competition secrets, backyard tips, and the importance of patience and tenderness in great barbecue. Plus, hear personal stories about family, teamwork, and what it takes to fire up championship-level flavor.Support the showwww.bbqradionetwork.com

Send us Fan MailFreddie Bell interviews Chef Matt Basile on the Barbecue Radio Network. They discuss Matt’s culinary journey, live fire cooking techniques, and the importance of patience and simplicity in barbecue. Matt shares insights on essential grilling tools, wood choices, the balance of flavors, and his favorite cuts of meat. He also talks about his projects with Alchemy Grills and his passion for international flavors.Support the showwww.bbqradionetwork.com

Send us Fan MailFreddie Bell of Barbecue Radio Network hosts a special episode featuring Chris Lilly from Big Bob Gibson's Barbecue celebrating their 100th anniversary and 18 world championships. Chris shares the history, traditions, and cooking techniques of their legendary barbecue establishment. In the second half, Steven Raichlen provides expert advice on grilling techniques, fuel choices, and essential tools for both beginners and seasoned grillers, while also discussing upcoming projects including a memoir and a book on Barbecue University. Support the showwww.bbqradionetwork.com

Send us Fan MailThe episode features Craig Sharry, a two-time world champion pitmaster and creator of Texas Pepper Jelly, discussing his journey in competitive barbecue and product development. It also includes an interview with David Bouska of Butcher BBQ, who shares insights on barbecue techniques, product innovations, and maintaining authenticity while expanding his business. Both guests offer valuable barbecue tips and personal stories.  Support the showwww.bbqradionetwork.com

Send us Fan MailIn this episode of the Barbecue Radio Network, host Freddie Bell interviews Steven Raichlen, an award-winning author and TV host who has significantly influenced global grilling through his books and shows. They discuss Raichlen's journey into barbecue, the evolution of American grilling, essential grilling tips, and innovations such as Barbecue University. Raichlen also shares insights on tools, techniques, and flavors that elevate home grilling to professional levels.Support the showwww.bbqradionetwork.com

Send us Fan MailIn this episode of Barbecue Radio Network, host Freddie Bell interviews Chris Lilly of Big Bob Gibson's Barbecue, discussing the restaurant's 100-year history, traditional barbecue techniques, and Chris's 18 world championship titles. They also delve into the origins and innovations within their famous sauces plus upcoming events and competitions where Chris will be participating fall 2025.Support the showwww.bbqradionetwork.com

Send us Fan MailThe episode of Barbecue Radio Network, hosted by Freddie Bell, features a detailed conversation with Evan Carter and Tyler Palagi, known as the Meat Dudes, who discuss their passion for Wagyu beef and their restaurant, Lady J, in Seattle. They talk about their journey from working at Radiator Whiskey in Seattle to starting their own barbecue and whiskey bar, Lady J. The Meat Dudes explain the origins and different types of Wagyu beef, the benefits of its marbling, and provide tips on how to cook it to perfection. The conversation also touches on their background, their approach to customer service at their butcher shop, and includes a lightning round of barbecue preferences. The episode ends with a masterclass on barbecue do's and don'ts by Freddie Bell and a roundup of upcoming barbecue events.Support the showwww.bbqradionetwork.com

Send us Fan MailFreddie Bell of Barbecue Radio Network sits down with David Bouska, a renowned pitmaster and founder of Butcher BBQ. They discuss Bouska's journey from a career in meat processing to competitive barbecue, emphasizing his scientific approach to flavor enhancement through injections and proper methods. Bouska shares his expertise, product development strategies, and market insights, offering tips for backyard and competitive barbecue enthusiasts.Support the showwww.bbqradionetwork.com

Send us Fan MailCraig Sharry, a two-time world champion pitmaster and founder of Texas Pepper Jelly is Freddie Bell's guest. They discuss Sharry's journey in competitive barbecue, his product line, and offer tips and insights into barbecue techniques and equipment. The episode also highlights Sharrys' commitment to quality customer service and upcoming BBQ events. Support the showwww.bbqradionetwork.com

Send us Fan MailThis week on BBQ Radio Network, pitmaster Todd Johns of Plowboys BBQ is joined by guest co-host Tanner Austin, founder of the Kansas City Whiskey Guild and a trusted voice in the world of spirits and smoke. Tanner returns to the studio following his popular bourbon tasting episode earlier this year to help us explore the flavorful intersection of BBQ and whiskey.Our guest is Bryan Smith, Master Distiller at Hard Truth Distilling Co., known for crafting award-winning rye whiskey and bold, flavor-forward spirits. Bryan dives into how different styles of rye can complement regional BBQ sauces—from Carolina vinegar to Kansas City sweet and spicy. Whether it's a peppery pour that enhances Texas brisket or a citrus-forward cocktail that balances Memphis heat, Bryan shares how to match cocktails with the sauce on your plate.Looking for the latest BBQ news, trends, and recipes? Check out The Smoke Sheet — your weekly insider’s guide to all things barbecue. From pitmaster interviews to must-visit BBQ joints, they’ve got you covered. Subscribe today at bbqnewsletter.com and stay fired up on all things ‘cue!Support the showwww.bbqradionetwork.com