The BBQ Hound with Patrick Netherton

This week, Patrick goes into the world of certified BBQ judging. He is a KCBS certified judge and table captain, so he gives you some insight on how BBQ is judged in competition. There are both objective and subjective aspects to be judged, so Patrick walks you through them with both ribs and brisket. In "The Smoke" listener mailbag we discuss last week's show from the Texas Monthly BBQ Fest and bounce around some ideas about how to display the myriad stickers we have.Episode Guide:0:00 - How to judge BBQ the KCBS certified way27:18 - "The Smoke" mailbagContact:Email: [email protected]/Voicemail: 318-657-0HAM (0426)IG/FB: @thebbqhound

In this episode, we recap the trip to Lockhart, TX, for the Texas Monthly BBQ Fest. From the best bites, sights and sounds on Saturday in Downtown to the amazing Top 50 joints offering their wares at the city park on Sunday, it was a cornucopia of amazing food and fellowship. We also conduct some "mini interviews" with Holden Fulco of Parish Barbecue, Ernest Cervantes of #1 spot Burnt Bean Co, Ben Maxwell of Rosemeyer Bar-B-Q and Al Wasserberger of Behind the Food. In "The Smoke" we bring you listener and viewer responses and also pose the question "What do we do with all these stickers??"Episode Guide:0:00 - TM BBQ Fest Recap24:22 - Holden Fulco - Parish Barbecue28:02 - Ernest Cervantes - Burnt Bean Co. Barbecue29:57 - Ben Maxwell - Rosemeyer Bar-B-Q32:11 - Al Wasserberger - Behind the Food34:11 - "The Smoke" MailbagContact:Email: [email protected]/Voicemail: 318-657-0HAM (0426)IG/FB: @thebbqhound

In this week's episode of The BBQ Hound, Patrick goes into his somewhat impromptu trip to Houston to catch a Northwestern State football game and also cross off five of the Texas Monthly Top 50 spots. A journey that gets both Corkscrew and Rosemeyer in Spring, Truth in Houston and both Bar-A and Jennings in Montgomery. Patrick will lay out the best bites at each spot and why an encounter at one of those joints gave him some much needed encouragement. Episode Guide:0:00 - Recap of Houston Trip33:50 - "The Smoke" MailbagContact:Email: [email protected]/Voicemail: 318-657-0HAM (0426)IG/FB: @thebbqhound

Andrew Caskey, pit master of Bad Wolf BBQ in Ruston, LA, joins the show. We discuss his move from the oil and gas industry into BBQ, first as a hobby and then a business. The challenges of trying to figure out how to make the business work out of a food truck while expanding the pits and kitchen space to keep up with soaring demand. We also get into educating a small town in Louisiana on what Texas craft BBQ is and the hours and price points associated with it Episode Guide:7:20 - Andrew Caskey Interview56:29 - "The Smoke" MailbagContact:Email: [email protected]/Voicemail: 318-657-0426IG/FB: @thebbqhound

Brendyn Todd, owner/pitmaster of Brendyn's BBQ in Nacogdoches, TX, joins the show. We discuss how he named the restaurant, almost becoming an owner of a Chick-Fil-A but then pivoting to BBQ, how a trip to Franklin BBQ changed his life, and how family runs through everything he does. Plus "The Smoke" viewer/listener mailbagEpisode Guide:5:25 - Brendyn Todd Interview52:31 - "The Smoke" mailbagContact:Email: [email protected]/Voicemail: 318-657-0426IG/X/FB: @thebbqhound

In this week's episode, we recount Patrick and his dad (and nephew) taking a trip to South Texas. For everyone else it was a chance for an incredible dove hunt, but for Patrick it was an opportunity to hit three of the Texas Monthly Top 50 spots, including two in the Rio Grande Valley. Hear about the amazing food at Teddy's and GW's in the Valley and Butter's in Sinton. Also, a pretty incredible random run-in with the guys from Burnt Bean Co., the No. 1 spot on the list. Plus we get into "The Smoke", our viewer/listener mailbagEpisode Guide:00:12 - South Texas BBQ and Dove Hunting22:20 - "The Smoke" mailbagContact:Email: [email protected]/Voicemail: 318-657-0426IG/X/FB: @thebbqhound

Tyler Harp of Harp Barbecue in Kansas City is this week's guest. We discuss his upbringing in KC, his love of the Chiefs and Royals, being a clubby in the visitor's clubhouse at Royals' games and how tailgating led to his love of barbecue. He ultimately decided to bring Texas craft barbecue to his hometown and we discuss how that has worked out in such an old-school barbecue mecca like Kansas City Episode Guide: 4:20 - Tyler Harp Interview52:52 - "The Smoke" listener mailbag Contact:Email: [email protected]/Voicemail: 318-657-0426IG/X/FB: @thebbqhound

This week's episode features Blake Stoker of Blake's at Southern Milling in Martin, TN. We talk about Blake finding his way into barbecue while in college at Mississippi State, returning to his western Tennessee roots with a small food truck and then buying a century-old grain mill to open up a palace for barbecue and what might come next Episode Guide: 2:27 - Blake Stoker Interview 1:03:52 - "The Smoke" listener mailbagContact:Email: [email protected]/Voicemail: 318-657-0426IG/X/FB: @thebbqhoundYouTube: @thebbqhound

Bill Dumas, the Sausage Sensei, joins the show to discuss his long journey through BBQ. He is now one of the pitmasters at Schulze's Pit Room in Seguin, TX, but is most known for his outrageous sausage creations and teaching sausage making around the world. We go in depth on his background, his BBQ influences and the folks he is currently influencing. Plus we get into some of the craziest sausage ideas he has hadEpisode Guide:2:55 - Bill Dumas Interview54:00 - "The Smoke" listener reactionsContact:Email: [email protected]: 318-657-0426IG/X/FB: @thebbqhoundYouTube: @thebbqhound

Brett Kawada, an accounting professor from California, joins the show to discuss being the first person to complete the Texas Monthly Top 50 BBQ list. We get into his background and why he chose to take on this herculean task of gastronomy.In this week's edition of "The Smoke" we answer a question about beans and tackle some trolls on Reddit.Episode Guide:2:00 - Brett Kawada Interview42:30 - "The Smoke" mailbagContact:Email: [email protected]: 318-657-0426IG/X/FB: @thebbqhoundYouTube: @thebbqhound

Episode 3 of The BBQ Hound features Bryan Bingham and Dave Segovia, co-owners and Pitmasters of Texas Monthly Top 50 spot Sunbird Barbecue in Longview, TX. We discuss their long road from working at a different BBQ joint in Longview to opening a food truck to finally getting into their brick and mortar building, and the hurdles they had to leap to get there. We open the show with a story about a late Friday night at Sunbird and as always, close the show with "The Smoke" our listener mailbagEpisode Guide:6:18 - Sunbird Interview53:35 - "The Smoke" mailbagContact:Email: [email protected]: 318-657-0426IG/X/FB: @thebbqhoundYouTube: @thebbqhound

In episode two of The BBQ Hound, Patrick discusses his trip to San Antonio and why he got jeered by the folks standing in line at the #1 spot in Texas. Then BBQ Editor for Texas Monthly Magazine Daniel Vaughn stops by. We get into how he got the job, how the Texas Monthly Top 50 list gets made, being objective in a subjective business and his favorite bites. "The Smoke," our listener mailbag, finishes out the show.Episode Guide:8:07 - Daniel Vaughn Interview57:00 - "The Smoke" mailbagContact:Email: [email protected]: 318-657-0426IG/X/FB: @thebbqhoundYouTube: @thebbqhound

In our debut episode, we dive into Patrick's background: from broadcasting to the smoky world of BBQ judging. Why is the show called "The BBQ Hound" and what can you expect from week to week? And we announce our first guest! We want your thoughts and opinions! Text/Voicemail: 318-657-0426 Email: [email protected] Like/follow/subscribe/rate on here and any of your favorite podcast platforms

Just a short teaser to get you acclimated on where to find The BBQ Hound. Go like/follow/subscribe on all the social media channels and podcast locations. The address is @thebbqhound everywhere (Twitter/X, Instagram, Facebook, YouTube).We want listener interaction! You can email us at [email protected] or leave a voicemail at 318-657-0HAM (0426)Come join us on this BBQ journey...