The Black Smoke Barbecue Podcast

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥Episode 6 of the Open Fire MeatUp series is bigger than BBQ.We sat down with Thyron Mathews of  @ThyronMathewsBBQ  in  Hondo, Texas—and what started as a conversation about food turned into something much deeper.From humble beginnings—traveling to Florida to Iowa—to building a BBQ brand, landing on national TV shows like BBQ Brawl, and betting his life savings on his sauce and rub line… Thyron’s story is built on faith, resilience, and sacrifice.But what really stood out?👉 The role of family👉 The support of his wife—his “secret weapon”👉 His relationship with his son Dallas👉 And the reality of what it really takes to chase this dreamMeanwhile, at the MeatUp, Thyron brought traditional BBQ to a space filled with open-fire and global cooking styles—proving that no matter how you cook…The heart of BBQ is the same.🔥 In this episode:Smokehouse burgers with chimichurri aioliPerloo rice and Southern flavorsBehind-the-scenes of BBQ competitions & TVThe truth about starting a BBQ businessWhy there is no Plan BThis isn’t just about food.This is about purpose.🔥 Subscribe for more from the Open Fire MeatUp series🎧 Listen to The Black Smoke Barbecue Podcast everywhere📲 Follow for BBQ stories, recipes, and behind-the-scenesHarder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥The debate isn’t over… it just got louder.After the reaction to our last episode, we HAD to revisit the 3-2-1 ribs method—and this time we brought in Daryl Smith of Bad Beast Barbecue to help break it all down.From backyard cooks to seasoned pitmasters, everybody has an opinion… but here’s the real question:👉 Is 3-2-1 actually the best way to cook ribs… or just the most popular?👉 And at what point do ribs stop being BBQ?We dive into:🔥 The truth about 3-2-1 ribs🔥 Why cook time depends on your smoker, fuel, and experience🔥 The difference between BBQ ribs vs “BBQ-flavored” ribs🔥 Parboiling, oven-finishing, and restaurant shortcuts🔥 Why people get so emotional about their method (hint: it’s deeper than food)Bottom line:There’s more than one way to cook ribs… but not every way is barbecue.Chapters00:00 Introduction to the 321 Ribs Controversy03:14 Diverse Cooking Techniques and Preferences05:53 Addressing Viewer Reactions and Comments09:05 The Nature of Barbecue: Definitions and Techniques12:00 Parboiling Ribs: A Culinary Debate15:00 Culinary Standards and Personal Preferences17:02 Nostalgia and Convenience in Cooking18:02 Rib Cooking Techniques and Controversies18:57 The Restaurant Barbecue Experience21:59 Expectations vs. Reality in Dining24:56 Defining Barbecue: Tradition vs. Innovation27:59 Culinary Memories and Personal Connections💬 Join the conversation:Drop a comment and let us know—Are you team 3-2-1, hot & fast, or something else?Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥This lively panel discussion tackles the controversial 3-2-1 ribs method, exploring its origins, effectiveness, and misconceptions. Brandon, Charlie, Tee and Alton share their insights, experiences, and opinions on barbecue techniques, emphasizing the importance of understanding different methods and encouraging beginners to find their own style.Chapters00:00 Introduction to 321 Ribs and Controversy02:32 Exploring the 321 Method: Pros and Cons05:06 The Debate on Dry Brining08:12 Grilling vs. Barbecuing: Defining the Terms10:44 Innovative Cooking Techniques in Barbecue14:04 The Great Barbecue Debate15:34 Inclusive Cooking: Grilling vs. Barbecue17:08 Learning the Art of Barbecue18:55 The 321 Ribs Controversy24:17 Cooking Techniques and Personal PreferencesHarder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥In this episode, we sit down with pit master Derese Tabor from Cisco's Kid to explore her journey in barbecue, her signature dishes like pineapple blue cheese sauce, and her insights on barbecue techniques, industry challenges, and future plans.Chapters00:00 Introduction to Black Smoke Barbecue Podcast02:58 The Journey of a Pit Master: Derese Tabor05:57 The Art of Seasoning and Cooking Techniques08:55 Creating Unique Flavors: The Pineapple Blue Cheese11:54 Understanding Tennessee Barbecue14:39 Challenges in a Male-Dominated Industry17:48 Family and Favorite Dishes20:30 The Importance of Cooking Techniques23:28 Social Media Trends in Barbecue26:33 Final Thoughts on Barbecue Craftsmanship28:39 Social Media's Impact on Barbecue Expectations30:01 Common Mistakes in Barbecue32:11 Understanding Barbecue Pricing34:13 Barbecue as a Luxury Item38:41 Future Aspirations and Projects42:31 New Sauce and Rub Developments43:53 The Importance of Family SupportHarder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥🎬 A Cinematic BBQ Documentary Series by The Black Smoke Barbecue PodcastEpisode 5 of our Open Fire MeatUp series shifts the focus from the flames to the people building the movement behind them.From grill manufacturers and pork producers to YouTubers, restaurant owners, and live-fire storytellers — this episode highlights the creators and craftsmen shaping modern barbecue culture.Brandon (@bkccooks) and Alton (@thedawgfathasbbq) sit down with the innovators, vendors, and voices who helped make Open Fire MeatUp 2025 in Hondo, Texas, more than just an event — but a gathering of industry leaders and passionate creators.🔥 In this episode, we feature:Jeffrey De Ponte — Exhibit SupplyThe team behind the mobile podcast studio that powered our on-site interviews. Exhibit Supply also supported Open Fire MeatUp with vendor canopies and event signage across the grounds — helping create the infrastructure that brought everything together.Jed Strange — Gather GrillsA deep dive into the philosophy and craftsmanship behind Gather Grills — heavy-duty live-fire equipment designed to bring people together around the flame. We talk build quality, design, and why gathering is just as important as grilling.Butter Knife ShawtyPitmaster, restaurateur, and artist. We talk about his new restaurant, what his team was cooking in Hondo, and new music on the way — blending barbecue, business, and creative expression.Al Lunacy — Al Lunacy Q’ingA conversation on food content creation, and the differences between YouTube and Instagram in today’s barbecue media landscape.Nissa & Abigail Beeler — Beeler’s Pure PorkTwo sisters representing generations of family pork farming. We discuss heritage pork, responsible farming practices, and the hogs they provided for Open Fire MeatUp 2025.Marcus Hunnicutt — Hunnicutt’s BBQContent creator and brand collaborator stepping further into live-fire cooking and expanding his reach in the barbecue space.Oli_Be_EatinRestaurant owner and food reviewer sharing insight into barbecue culture, restaurant life, and creating content that connects with real audiences.This episode captures something bigger than cooking.It’s about:🔥 Craft🔥 Infrastructure🔥 Media🔥 Agriculture🔥 CommunityOpen Fire MeatUp isn’t just fueled by charcoal — it’s built by people.📅 This is Episode 5 of our multi-part documentary series filmed on the ground in Hondo, Texas.More episodes are still to come.👇 Join the conversation:• Who do you want to see more of in the live-fire space?• Are you a builder, a creator, or both?• What role do vendors and makers play in growing barbecue culture?More fire. More stories. More smoke.🔥 The Open Fire story continues.Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

In this episode of the Backyard Pitmasters podcast, Charlie and Tee discuss the impact of weather on cooking, share tips for choosing the right grill for weeknight meals, and review the Wood Family Premium Barbecue Blend rub. They also share their latest cooking experiences, emphasizing the importance of seasoning and cooking techniques. The conversation highlights the joy of barbecuing and the community built around it.Chapters00:00 Weather Talk and Its Impact on Cooking06:52 Choosing the Right Grill for Weeknight Cooks20:37 Reviewing a New Barbecue Rub30:43 The Art of Seasoning and Rubs38:55 Breaking Down Recent Cooks54:55 Evaluating Products and Seasonings

In this episode of the Black Smoke Barbecue Podcast,  Brandon Charlie and Tee and are joined by special guest Keenan Alforque for a lively conversation that bridges the gap between traditional barbecue and creative culinary fusion. Keenan opens up about his journey, discussing how he blends various cultural influences to create unique flavor profiles and why developing your own rubs is a game-changer for home cooks.The crew dives deep into the technical side of the pit, debating the challenges of offset cooking and breaking the stigma around a practical secret: finishing your barbecue in the oven. Beyond the food, Keenan shares the emotional reality of losing and rebuilding a social media presence from scratch, offering valuable insights for creators. From adventurous snack reviews to the importance of documenting family memories in the kitchen, this episode is packed with humor, heart, and actionable advice.Key Takeaways:Culture Meets Creativity: How blending different cultural influences can elevate traditional BBQ recipes.The Oven Debate: Why "real" barbecue can be finished in the oven without shame to save time and resources.Mastering the Craft: The role of trial and error in refining techniques and the specific challenges of offset smokers.The Social Media Grind: The emotional toll and resilience required to rebuild a digital presence after a setback.Flavor Profiles: Tips on developing unique rubs and using versatile ingredients to enhance your cooking.• Community & Family: How sharing food fosters connection and the importance of documenting these moments for the future.Chapters00:00 Introduction and Light Banter02:56 Seasonal Cooking and Weather Changes05:42 Introducing Kenan Alforque08:00 The Roots of Barbecue Passion10:57 Cultural Influences in Cooking13:45 Trial and Error in Barbecue Mastery16:33 Exploring Ethnic Flavors and Dishes19:37 Creating Unique Rubs and Seasonings24:04 Adventurous Eating and Culinary Exploration29:50 The Journey of Snack Reviews34:10 Barbecue Techniques and Cooking Methods41:21 Culinary Fusion: Blending Cultures in Cooking42:49 Creative Culinary Innovations44:02 Overcoming Adversity in Social Media47:38 Father-Son Cooking Bonds53:55 Lightning Round: Quickfire Questions56:37 Future Aspirations and Collaborations

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥🎬 A Cinematic BBQ Documentary Series by The Black Smoke Barbecue PodcastEpisode 4 of our Open Fire MeatUp series is pure fire, flavor, and culture — a celebration of competition, tradition, and community cooking on a massive scale.Filmed on the ground in Hondo, Texas, this episode captures some of the most high-energy moments of the weekend, from a fiery wing showdown to hands-on cultural cooking demonstrations and one of the most impressive whole-animal cooks of the entire event.Brandon (@bkccooks) and Alton (@thedawgfathasbbq) take you through the action as the Open Fire story continues to unfold.🔥 In this episode, you’ll experience:🍗 Melinda’s Wing Battle 2025A full-throttle wing competition featuring some of the most creative cooks in the game:Chuck Matto of @ChucksFlavorTrainMaciek Zurawski of @GrillinWithDadMel Chmilar Jr. of @DarkSideoftheGrillKevin Ortega of @KO.BBQ (returning winner)Chris Binotto of @Chef_BinottoSunny Lynn Moody of @SunnyLynn_GrilledFit / @MoodSwingBBQBig flavors, bold techniques, and serious heat — all cooked live over fire.🌮 Authentic Taco & Salsa DemonstrationA masterclass led by Alejandro Gutiérrez of @AlejandroSoyParrilleroMX, one of the most respected live-fire cooks in Mexico.Alejandro breaks down:Traditional taco preparationFresh salsa building from the ground upCooking with cabrito and whole ingredientsWhy simplicity, fire, and respect for ingredients matterThis segment highlights the deep cultural roots that make open-fire cooking universal.🔥 Argentine-Style Whole Steer CookA massive, show-stopping whole steer cook led by Javi Mejía of @BigJavs_BBQ, prepared in traditional Argentine asado style.This is live-fire cooking at its highest level — patience, precision, and premium beef cooked low and slow over open flame.This episode is about more than food.It’s about fire as a shared language, tradition passed hand-to-hand, and the joy of cooking together in the open air.📅 The Open Fire Series ContinuesThis is Episode 4 of a multi-part cinematic documentary filmed at Open Fire MeatUp 2025.More episodes are coming — featuring more pitmasters, cooks, cultures, and unforgettable moments from Hondo.👇 Join the conversation:• Which cook or demo stood out to you most?• Wings, tacos, or whole animal — what’s your fire preference?• Who should we feature next?More fire. More flavor. More stories.🔥 Stay tuned — the Open Fire story continues.Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉🏽 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥🔥 FIRE, FLAVOR & GOOD VIBES 🔥Episode 3 — Open Fire MeatUp | Hondo, TexasEpisode 3 of our Open Fire MeatUp series shifts the energy — lighter, louder, and full of personality — while still rooted in the fire and culture that brought us to Hondo.Brandon and Alton sit down with Erica Roby Blaire, the charismatic MC and host of Open Fire MeatUp, to talk about what it takes to guide one of the most dynamic live-fire events in the country. From commanding the crowd to connecting pitmasters and guests, Erica brings humor, warmth, and real joy to the fire — and it shows in every moment of this conversation.We also catch up with Randy Pauly, award-winning pitmaster, founder of Holy Cow Cookers, and Head Pitmaster for Buc-ee’s. With over three decades of competition experience — including 31 years cooking at the Houston Livestock Show & Rodeo — Randy breaks down:• What makes barbecue community different from competition• Why details matter, whether you’re cooking for judges or the public• How pit and cooker design has evolved into a science• Why making memories comes before trophies• And why getting kids involved in fire and food is how the culture survivesThreaded throughout the episode is cinematic B-roll from the grounds of Open Fire MeatUp — live-fire cooks, custom pits, smoke rolling, laughter in the crowd, and that unmistakable Texas energy that makes this event unlike any other.This episode captures what Open Fire is really about:🔥 Fire🔥 Flavor🔥 People🔥 And good vibes all aroundAnd this is just one chapter.📆 The Open Fire MeatUp series continues nightly — with more interviews, more cooks, and more stories dropping as we roll toward the finale.🎥 Filmed on location in Hondo🔥 Presented by The Black Smoke Barbecue Podcast🎤 On-site hosts: Brandon Carpenter & Alton MatthewsDrop a comment and let us know:👉 Which pit or cook caught your eye in this episode?👉 Who do you want to hear from next in the series?More fire coming.Stay smoky. 🔥🔥🔥Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥🔥 WHY WE COOK BY FIRE | Open Fire MeatUp 2025 – Episode 2 🔥🎬 A Cinematic BBQ Documentary Series by The Black Smoke Barbecue PodcastEpisode 2 of our Open Fire MeatUp series takes us deeper into the heart of live-fire cooking — and the people who choose flame over convenience.Brandon (@bkccooks) and Alton (@thedawgfathasbbq) sit down with Al Frugoni of  @alfrugoniofc  , the force behind the Open Fire MeatUp in Hondo, Texas, for an honest, thoughtful conversation about why cooking by fire still matters. Al breaks down the simplicity, joy, and connection that live fire brings — and why he has immense respect for traditional barbecue pitmasters, calling low-and-slow barbecue one of the hardest crafts in food.This episode isn’t about trends.It’s about intention, patience, and understanding the fire.🔥 In this episode, you’ll experience:• A powerful sit-down with Al Frugoni on live-fire philosophy and craft• Behind-the-scenes moments from Open Fire MeatUp in Hondo, Texas• Brandon and Alton documenting the event as part of the Black Smoke Barbecue crew• The BBQ Influencer Dinner — where food, culture, and community collide• Rasheed Phillips cooking traditional marinated jerk chicken over open fire to feed the masses• Thyron Mathews firing up his signature smoked burgers topped with chimichurri aioli• Real conversations, real fire, and real respect for the craftThis is Episode 2 of a multi-part documentary series filmed on the ground at Open Fire MeatUp 2025 — and the story is just getting started.📅 Series ScheduleEpisode 1: The Walkthrough — Now PlayingEpisode 2: Why We Cook by Fire — You’re WatchingDecember 26 – January 1: New episode every nightIf you love barbecue culture, live-fire cooking, open-air events, and cinematic storytelling — this series is for you.👇 Join the conversation• Why do you cook by fire?• Have you ever been to Open Fire MeatUp?• Who do you want to see next in this series?More stories. More fire. More smoke.🔥 Stay tuned — the Open Fire story continues.Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

🔥 This episode is sponsored by Harder Charcoal & Exhibit Supply! 🔥Welcome to Episode 1 of our new cinematic BBQ series.Brandon (@bkccooks) and Alton (@thedawgfathasbbq) hit the road with us to Hondo, Texas for the legendary Open Fire Meat Up by @AlFrugoni — and what we captured is unlike anything we’ve ever filmed.“THE WALKTHROUGH” is a first-person experience through one of the most iconic open-fire cooking events in the country. No interviews. Just the fire, the sound, the crowd, and the culture — exactly as it felt on the ground.🔥 What you’ll see in this episode:• The crowds lining up before gates open• Pitmasters and creators prepping their stations• Whole-animal cooks over live fire• Vendors, rigs, flames, and Texas energy• A raw, immersive POV experience from inside the event• Brandon and Alton moving through the grounds, connecting with the people and the pitmasters• The atmosphere that sets the stage for our entire week-long seriesThis episode is the beginning of something bigger.Starting December 26 – January 1, we’ll be releasing a new episode every night featuring interviews and stories from some of the biggest names in BBQ — including Erica Roby Blaire, Malcom Reed, Heath Riles, Thyron Mathews, Al Lunacy, Butter Knife Shawty, The BBQ Principle, and many more.If you love BBQ culture, open-fire cooking, Texas energy, and cinematic storytelling, you’re in the right place.🔥 Presented by The Black Smoke Barbecue Podcast🎤 Hosts On-Site:• Brandon Carpenter – @bkccooks• Alton Matthews – @thedawgfathasbbq📅 Series Release ScheduleEpisode 1: The Walkthrough – Now PlayingDec 26 – Jan 1: New episodes every night featuring interviews, cooks, fire, and behind-the-scenes moments from Open Fire Meat Up 2025.Help us grow this series — drop a comment and let us know:👉 Have you ever been to the Open Fire Meat Up?👉 Who are you most excited to see in this series?More fire coming all week.Stay tuned. Stay smoky. 🔥🔥🔥Harder Charcoal – The premium fuel for serious pitmasters. Whether you’re smoking low and slow or grilling hot and fast, Harder XL Briquets and Lump Charcoal deliver clean, consistent heat with that authentic wood-fired flavor.👉 Use code BLACKSMOKE at checkout for a discount on your order!🌐 https://www.hardercharcoal.comExhibit Supply – Trusted by food vendors, BBQ teams, and event pros nationwide. From heavy-duty canopies to custom food tents, Exhibit Supply keeps your setup looking sharp and built to last.🌐 https://www.exhibitsupply.com👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue📲 Connect With UsInstagram | https://www.instagram.com/blacksmokebarbecue/TikTok | https://www.tiktok.com/@blacksmokebarbecueFacebook | https://www.facebook.com/blacksmokebarbecue

Smoked Turkey, Gator & Family TraditionsWelcome back to The Backyard Pitmasters Podcast! In this episode, hosts Charlie Mav and Tee are recovering from the holiday rush and reflecting on their Thanksgiving feasts. 🦃🔥From the chaos of family gatherings to the triumph of the perfect smoked turkey, the guys break down exactly how their cooks went. We discuss the secret to crispy skin (hint: butter compound!), the challenges of managing different grills, and the unique experience of cooking alligator for the holiday.Beyond the food, we dive deep into the importance of family recipes, honoring the legacy of loved ones through cooking, and why making memories around the table is the ultimate goal of a Pitmaster.🔥 Key Takeaways from this Episode:The Turkey Technique: Why using a butter compound under the skin is a game-changer.Alternative Meats: Is Gator a viable holiday dinner option?Side Dish Stars: Why collard greens and stuffing often steal the show.Grill Management: The importance of temperature control and knowing your equipment.Family & Legacy: How cooking connects us to our history and creates new traditions.👇 Drop a comment below: What was the star of your Thanksgiving plate this year?#BackyardPitmasters #BBQPodcast #SmokedTurkey #ThanksgivingRecap #Grilling #BBQCommunity

🔥 Welcome to The Black Smoke Barbecue Podcast – where flavor meets family, culture, and holiday traditions. 🔥In this festive episode, host Brandon, Charlie, Tee and Alton dive into their holiday cooking plans, sharing the dishes, traditions, and stories that make this season special. From stuffing a whole gator with boudin to perfecting smoked turkeys, collard greens, and holiday dressing, the team breaks down what’s hitting their plates and what traditions they refuse to compromise on.🍽️ Inside This Episode:Why holiday cooking sparks creativity and excitementThe legendary dish: boudin-stuffed whole gatorDressing so good it can be a whole meal by itselfCollard greens and turnip greens as holiday essentialsWhy the thermometer is your best friend for perfect meatsWhen to stick with the classics—and when to leave food trends aloneThe love behind oyster dressing for those who grew up with itWhy restaurant ambiance means nothing if the food isn’t rightThe questionable food combos trending this seasonA warm wrap-up with holiday wishes, tips, and encouragement🎄🔥 Whether you’re smoking a turkey, stirring greens, or trying something bold this year, this episode brings the laughs, the flavor, and the heart of holiday cooking.Chapters00:00 Holiday Cooks: A New Tradition04:53 Unique Ingredients and Techniques09:52 The Art of Dressing: A Family Tradition11:49 Cooking Tips and Techniques12:47 The Importance of Greens in Southern Cooking14:48 Nostalgic Family Meals and Traditions17:45 Contemporary Food Trends and Innovations20:39 Thanksgiving Cooking and Final Thoughts👉 Like, comment, and subscribe for more stories, tips, and smoky holiday joy from the Black Smoke family!#BlackSmokeBBQ #HolidayCooking #BoudinStuffedGator #SmokedTurkey #GreensAndDressing #OysterDressing #BBQPodcast #HolidayTraditions #FoodCulture #BlackPitmasters #CookingTips

🔥 Welcome to The Black Smoke Barbecue Podcast – where smoke, stories, and community come together. 🔥In this episode, the crew takes you inside the heart of Delilah Winder's Barbecue and Beer Fest 2025—a celebration of food, fellowship, and flavor! From pitmasters and innovators to the women shaping the future of barbecue, this episode dives deep into the spirit that keeps the smoke rolling and the community thriving.🍖 Inside This Episode:The vibrant atmosphere and cultural impact of Delilah Winder's Barbecue & Beer FestHow events like this foster collaboration and connection among pitmastersRecognizing the incredible contributions of women in barbecueStories of creativity, resilience, and innovation from the BBQ communityWhy barbecue is more than food—it’s identity, culture, and storytellingThe joy and camaraderie that define every great BBQ festivalHow networking at these events can lead to new opportunities and partnershipsExploring the unique flavors and techniques that make each pitmaster stand outThe growing movement toward inclusivity and representation in BBQWhy attending barbecue festivals is a must for food lovers and enthusiasts🔥 This episode captures the energy, laughter, and love that make barbecue a unifying force. Whether you’re a pitmaster, foodie, or just someone who loves good vibes and great food, this one’s for you.👉 Don’t forget to like, comment, and subscribe to support the movement and keep the smoke alive!#BlackSmokeBBQ #DelilahsBarbecueAndBeerFest #BBQPodcast #BarbecueCulture #WomenInBBQ #BBQCommunity #BBQFestival #PitmasterStories #BBQInnovation #BarbecueIdentity #FoodCulture #BlackPitmasters #CommunityThroughFoodChapters00:00 Welcome to Delilah's Barbecue and Beer Fest02:48 Celebrating Barbecue Culture and Community06:12 The Role of Women in Barbecue09:07 Behind the Scenes with Rasheed Phillips11:52 Challenges and Triumphs of Pitmasters14:56 Innovative Flavors and Techniques in Barbecue17:58 The Importance of Community and Connection21:00 Culinary Experiences and Future Events24:07 Personal Stories and Inspirations in Barbecue27:14 The Future of Barbecue and Upcoming Projects29:55 Cultural Significance of Barbecue in St. Martin33:11 Final Thoughts and Looking Ahead37:21 Exploring Unique BBQ Flavors39:35 The Essence of BBQ Festivals41:41 The Importance of Black Barbecue Culture42:06 Passion for Beer and BBQ45:34 The Story Behind Butter Knife Shorty47:25 Future Plans and Community Engagement49:42 Celebrating Diversity in BBQ56:03 Reflections on the Event Experience01:04:05 The Impact of Auntie Delilah's BBQ Festival

We told you all we had new great show on www.patreon.com/blacksmokebarbecue called Black Smoke After Dark. Check out Ep.6 of the show. If you like this episode , join our Patreon and enjoy all of the After Dark episodes and our other great content. 🌙 Welcome to The Black Smoke After Dark – where real talk meets real flavor. 🌙 In this unfiltered episode, Chef Shatika Robinson, winnerIn this unfiltered episode, Chef Shatika Robinson, winner of Netflix's Barbecue Showdown Season 3, joins the crew as they dive deep into the intersections of pop culture, relationships, celebrity accountability, and barbecue culture—all with the signature mix of humor, honesty, and heat you’ve come to expect.🔥 Key Takeaways from the Episode:💬 Dating & Social Media:We unpack how social media has transformed dating, especially for younger generations, and how modern relationships are being shaped by cultural shifts.⛓️ Celebrity Accountability:From Chris Brown’s past to the public’s lack of sympathy for violent athletes, we explore the double standards and complications surrounding fame, contrition, and justice.🏈 Sports & Loyalty:Sports rivalries run deep—sometimes too deep. The crew reflects on fan loyalty, identity, and the emotions that come with competition.🍖 Barbecue & Culinary Culture:Barbecue pride is real—and regional. We discuss how BBQ styles vary, how cooking shows challenge traditional techniques, and the pressure of competition cooking, especially when authenticity is at stake.🎙️ Whether you’re here for the smoke, the culture, or the conversation, this episode delivers thought-provoking takes with a side of real talk.👉 Like, comment, and subscribe for more late-night conversations where nothing is off the grill… or off the table.#BlackSmokeAfterDark #CelebrityAccountability #DatingCulture #DiddyCase #ChrisBrown #BarbecueCulture #CookingShows #CompetitionCooking #SportsRivalries #PopCultureTalk #UnfilteredConversations #LateNightTalkChapters00:00 Explosive Allegations Against Diddy02:58 The After Party Culture05:58 Legal Ramifications and RICO Charges08:56 Victims' Testimonies and Experiences11:56 Conspiracy Theories and Speculations13:03 Cultural Shifts in Dating and Social Interactions18:38 Navigating Modern Relationships and Technology24:12 Celebrity Accountability and Public Perception29:32 Sports, Celebrity, and Cultural References31:42 Rivalries and Team Spirit32:39 Barbecue and Game Day Traditions33:41 Cooking Techniques and Equipment34:41 Barbecue Quality and Expectations37:37 Competition Cooking Insights42:26 Cooking Shows and Techniques45:16 Wrap-Up and Final Thoughts

🔥 Welcome to The Black Smoke Barbecue Podcast – where flavor, culture, and community come together at the pit. 🔥In this inspiring episode, host Brandon and co-host Tee sit down with Christopher Prieto, the pitmaster and owner of Prime Barbecue and Prime STQ, to explore his incredible journey through the world of barbecue. From blending Texas, North Carolina, and Puerto Rican influences to launching a new dining concept that redefines what barbecue can be, Christopher shares how family, culture, and education fuel his passion for the craft.🍖 Inside This Episode:Why barbecue embodies culture and communityHow moving and adapting can open doors to new opportunitiesThe connection between family heritage and culinary creativityBlending Tex-Mex and Puerto Rican flavors into traditional barbecueLessons from competition BBQ and the importance of resilienceThe story behind Prime STQ, where barbecue meets steakhouseBuilding a restaurant during the COVID-19 pandemic and staying resilientThe role of hospitality—why great service matters as much as great foodSignature dishes that honor family roots, like Barbecue Rice, inspired by his motherThe creation of The Ultimate School of Barbecue, teaching pitmasters of all levelsHow education and mentorship strengthen the barbecue communityWhy legacy in barbecue is about more than just food—it’s about connection🔥 Whether you’re a pitmaster, a foodie, or someone chasing your dream, this episode is packed with lessons in resilience, flavor, and family tradition.👉 Don’t forget to like, comment, and subscribe to keep the fire burning and support BBQ culture around the world.#BlackSmokeBBQ #ChristopherPrieto #PrimeBarbecue #PrimeSTQ #BBQPodcast #BarbecueCulture #TexMexBBQ #PuertoRicanBBQ #CompetitionBBQ #UltimateSchoolOfBarbecue #BarbecueEducation #BlackPitmasters #BBQCommunity #GrillAndGrow #BarbecueLegacyChapters00:00 Introduction to Black Smoke Barbecue Podcast06:17 Meet Christopher Prieto: A Fusion of Barbecue Traditions14:24 Incorporating Puerto Rican Flavors into Barbecue21:48 The Journey into Competition Barbecue25:31 The Leap of Faith: Opening Prime During COVID30:17 Hospitality: The Heart of Barbecue36:09 Primo Latin Cuisine: A Culinary Fusion51:37 Prime STQ: Redefining the Steakhouse Experience54:28 Reimagining the Steakhouse Experience01:00:37 Creating a Family-Friendly Dining Atmosphere01:04:58 Lessons from Competition Barbecue01:07:51 The Ultimate School of Barbecue01:15:54 Exciting Future Ventures

SummaryIn this episode of the Black Smoke Barbecue Podcast, host Brandon and guests Tee and Al discuss the journey of Kyle Arceneaux, a Louisiana-born creator known for his Cajun and Creole cooking. The conversation covers Kyle's recent appearance on the Food Network, the challenges of filming, and the lessons learned throughout the process. They also delve into the importance of family recipes, the evolution of cooking styles, and the significance of sharing culinary experiences with others. In this engaging conversation, the hosts and guests explore various themes surrounding cooking, seasoning creation, and the culinary landscape of Louisiana. They discuss the humorous aspects of aging, the journey of developing a unique seasoning, and the future plans for hot sauce and merchandise. The conversation also delves into the diversity of culinary styles, the impact of Hurricane Katrina on food culture, and the importance of representation in the culinary world. The episode concludes with a lightning round of favorite dishes and ingredients, showcasing the personal connections to food and family.Chapters00:00 Introduction and Tribute to a Barbecue Legend00:42 NEWCHAPTER01:58 Meet Kyle Arceneaux: A Rising Star in Cooking03:40 Behind the Scenes of Family Recipe Showdown09:30 The Challenges of Cooking on Television15:11 Lessons Learned from the Experience17:54 Evolving Culinary Skills and Influences22:31 Bringing Louisiana Cooking to the Digital Stage26:14 The Journey of Learning to Cook27:14 The Art of Cooking Without Recipes32:22 Exploring Mashed Potatoes: A Culinary Journey35:21 Creating a Signature Seasoning38:55 Future Plans: Hot Sauce and Merchandise43:23 The Debate on New Orleans Cuisine46:06 The Impact of Hurricane Katrina on New Orleans48:39 Transitioning from Home Cooking to Business51:28 Representation in the Culinary World56:44 Lightning Round: Culinary Favorites and Insights

🔥 Welcome to The Black Smoke Barbecue Podcast – where barbecue meets culture, community, and real stories from the pit. 🔥In this episode, host Brandon and the crew celebrate Labor Day traditions, the start of football season, and the art of cooking with special guest Tamu Gonzales, a trailblazing pitmaster at Big Bib Barbecue. Tamu shares her inspiring journey from cashier to general manager and pitmaster, proving that passion, persistence, and hard work can open doors in the BBQ world.🍖 Inside This Episode:Labor Day cookouts, football season excitement & family traditionsTamu’s rise from cashier to pitmaster and general manager at Big Bib BarbecueThe importance of cleanliness and discipline in professional BBQDebunking myths about flavor and techniqueWhat it takes to cook for large-scale events and keep quality consistentSignature dishes that showcase Tamu’s style and creativityThe impact of COVID-19 on BBQ business and expansion plansBalancing management duties with the love of cookingHow media coverage and storytelling help grow BBQ businessesTips on cooking brisket and why patience is keyReviving the tradition of communal cookouts and gatheringsWhy women belong in BBQ—and how Tamu is paving the wayA fun lightning round to close things out with laughs and flavor🔥 This episode is all about inspiration, culture, and the power of food to bring people together.Chapters00:00 Introduction to Black Smoke Barbecue Podcast02:50 Labor Day Celebrations and Barbecue Traditions05:51 The Journey of Tamu Gonzalez: From Cashier to Pitmaster11:47 The Hard Work Behind Barbecue Excellence17:36 The Importance of Cleanliness in Barbecue23:08 Influences and Inspirations in Barbecue Craft28:07 Exploring Side Dishes and Barbecue Culture28:32 Cooking Collard Greens and Sweet Potato Casserole32:09 Massive Cooking: The Brisket Challenge38:15 Empowering Women in Barbecue40:11 The Journey of Big Bib BBQ44:19 Balancing Business and Barbecue47:43 The Impact of Media Coverage48:50 Brisket Cooking Techniques54:59 Lightning Round: Quickfire Questions55:01 Essential Tools in the Pit Room55:26 Music That Fuels the Fire56:52 Favorite Comfort Foods57:59 The Importance of Family and Food59:25 Bringing Back the Cookout Culture01:02:07 Where to Find the Big Bib01:03:12 Live Music and Community Events01:06:21 Connecting with the BBQ Community👉 Don’t forget to like, comment, and subscribe to support the culture and keep the smoke rolling!#BlackSmokeBBQ #BigBibBarbecue #TamuGonzales #WomenInBBQ #LaborDayBBQ #FootballSeasonBBQ #BarbecueCulture#BrisketCooking #BBQPodcast #BlackPitmasters #CookoutTraditions

🔥 Welcome to The Black Smoke Barbecue Podcast – where barbecue is more than food, it’s family, culture, and community. 🔥In this episode, the crew sits down with Steve Strong, pitmaster and founder of Big Wally’s BBQ, to explore the craft, culture, and challenges of barbecue. From backyard roots to competition pits, Steve opens up about the traditions that shaped his cooking, the sauces inspired by family recipes, and the lessons learned from catering and food trailer life.🍖 Inside This Episode:Steve’s journey in BBQ—how family memories shaped his cooking philosophyThe difference between backyard BBQ and competition barbecueWhy gravity-fed smokers offer both convenience and flavorThe cultural and therapeutic side of barbecue, connecting past to presentThe creation of signature sauces rooted in nostalgia and family traditionStories from the food trailer journey—challenges, wins, and growthHow catering pushes pitmasters out of their comfort zones with new experiencesThe balance between barbecue as a luxury craft and an authentic traditionMemorable moments from catering events and competitionsSteve’s vision for expanding Big Wally’s BBQ into competitions and cateringThe role of community, networking, and authenticity in BBQ success🔥 This conversation is a reminder that barbecue isn’t just about smoke and meat—it’s about legacy, connection, and joy in the process.👉 Don’t forget to like, comment, and subscribe to keep the fire alive and support BBQ culture!#BlackSmokeBBQ #BigWallysBBQ #SteveStrong #CompetitionBBQ #BBQCatering #BBQPodcast #BarbecueCulture #FamilyRecipes #BBQFoodTrailer #BBQCommunity #BlackPitmasters #GrillAndGrowChapters00:00 Introduction and Nerves02:58 Cooking Experiences and Techniques05:46 Barbecue Products and Recommendations08:39 Community and Engagement in Barbecue11:30 The Reality of Cooking Failures14:33 Competition Barbecue vs. Backyard Cooking17:27 Introducing Steve Strong and His Journey22:44 The Art of Barbecue Equipment30:19 Family Traditions and Culinary Influence34:23 The Journey of Barbecue Business40:18 Catering: Challenges and Opportunities48:38 Equipment Evolution and Competition Preparation54:48 Catering Challenges and Memorable Events59:49 Influences and Inspirations in Barbecue01:07:19 Barbecue as a Luxury: Perspectives and Future Plans

🔥 Welcome to The Black Smoke Barbecue Podcast – where barbecue is more than food, it’s culture, creativity, and community. 🔥In this episode, hosts Brandon, Tee and Alton sits down with Bridgie Zapata, a rising voice in the barbecue world known for blending Tex-Mex creativity with traditional BBQ techniques. From fire management to family balance, Bridgie shares the lessons, struggles, and triumphs that shape her journey as a pitmaster and content creator.🍖 Inside This Episode:Why barbecue is culture—a way of life, not just cookingHow personal growth and change influence cooking stylesBridgie’s unique approach: Tex-Mex meets barbecue traditionThe importance of quality ingredients in making unforgettable foodHow social media can build a platform but also bring challengesMastering fire management and the art of balancing flavorsThe role of patience, practice, and persistence in BBQ successThe unique challenges women face in barbecue—and the strides being madeFlavor secrets: cherry wood for pork & peach bourbon injections for tendernessThe balance between family life and content creationLessons from brand collaborations and content creation hurdlesWhy experimentation, resting meat, and listening to the cook matter most🔥 This episode is packed with flavor, culture, and inspiration—showing that the road to great barbecue is paved with passion, persistence, and plenty of trial and error.👉 Don’t forget to like, comment, and subscribe for more stories from the smoke.#BlackSmokeBBQ #BridgieZapata #TexMexBBQ #WomenInBBQ #BBQPodcast #BarbecueCulture #CherryWoodPork #PeachBourbonPork #BBQContentCreators #PitmasterJourney #FireManagement #GrillAndGrowChapters00:00 Introduction to the Black Smoke Barbecue Podcast02:58 Navigating Personal Life and Barbecue Culture06:03 Introducing Bridgie Zapata: A New Voice in Barbecue11:49 Bridgie's Unique Approach to Barbecue and Content Creation17:48 The Bougie Identity: Elevating Barbecue22:31 Bridgie's Culinary Journey and Family Influence22:46 The Clickbait Effect in BBQ Shopping25:20 Challenges of Being a Female Pitmaster29:58 The Influence of Tex-Mex on BBQ35:36 Signature BBQ Techniques and Flavor Profiles40:22 Balancing Family Life and Content Creation46:25 Behind the Scenes of BBQ Content Creation47:09 Navigating the Heat of BBQ Cooking48:33 Building a Relationship with Oklahoma Joe's51:30 Mastering BBQ Techniques and Methods53:57 The Importance of Listening to Your Meat01:00:06 Overcoming Challenges in BBQ as a Woman01:02:10 Future Aspirations in BBQ and Beyond

🔥 Welcome to The Black Smoke Barbecue Podcast – where barbecue is more than food, it’s culture, tradition, and community. 🔥In this episode, host Brandon and Charlie welcome special guest Ricky Farmer, founder of Meat Stall Barbecue, for a powerful conversation about family, tradition, and the flavors that define Eastern North Carolina barbecue. From humble beginnings to creating his signature sauce Meat Frosting, Ricky shares how discipline, innovation, and community have shaped his journey as a pitmaster.🍖 Inside This Episode:Ricky’s journey from Eastern NC roots to barbecue recognitionHow his military background shaped his discipline and approach to cookingThe creation of Meat Frosting—family-inspired, flavor-packed, and made to elevate any dishWhy barbecue is storytelling, heritage, and community bondingThe role of family and teamwork in building Meat Stall BBQ, including his wife’s key role in logistics and marketingNavigating customer relationships and the perception of barbecue as a luxury foodThe power of social media in sharing barbecue passion and connecting with the communityCooking tips for aspiring pitmasters—mastering your equipment, heat, and smokeWhy quality control and consistency are essential for reputation and successRicky’s vision for the future of Meat Stall BBQ and the legacy he wants to leave🔥 Whether you’re chasing the perfect bite, building your own BBQ brand, or just love the culture that comes with smoked meat, this episode is packed with lessons, laughter, and love for the pit.👉 Don’t forget to like, comment, and subscribe to support the culture and keep the smoke rolling!Chapters00:00 Introduction to Black Smoke Barbecue Podcast02:54 Transitioning to Rural Living05:50 Introducing Ricky Farmer: The Meat Stall Barbecue07:35 Behind the Scenes with Thiron Matthews09:59 The Power of Social Media in Barbecue12:51 Growing Up in Eastern North Carolina16:23 Influence of Family on Barbecue Style20:19 Creating Meat Frosted: A Unique Barbecue Sauce23:42 Teamwork in Barbecue Business24:46 Military Background and Its Influence on Barbecue29:50 The Birth of Meat Frosting32:10 The Versatility of Meat Frosting36:40 Barbecue as a Cultural Symbol43:10 Understanding Barbecue as a Luxury Item47:39 The Value of Professional Barbecue50:24 Navigating Customer Relationships51:10 The Barbecue Avengers: Teamwork in Cooking54:43 Passion for Cooking: Personal Favorites01:00:20 Legacy and Future Aspirations01:04:22 Advice for New Smokers#BlackSmokeBBQ #MeatStallBBQ #RickyFarmer #MeatFrosting #EasternNCBBQ #BarbecueTradition #BBQCommunity #BlackPitmasters #BBQPodcast #BBQCulture #StorytellingThroughFood #BarbecueHeritage #GrillAndGrow

In this episode, host Brandon and the crew sit down with Gerald “Pitmaster Papi” Vinnett Jr. to talk about barbecue as more than food—it’s a culture, a connection, and a way of life. From food festivals to block parties, Gerald shares his journey, his flavors, and his passion for bringing people together.The cultural significance of barbecue and why community is always at the centerStories and lessons from food festivals and BBQ competitionsGerald’s culinary journey, rooted in St. Rose, Louisiana traditionsHow Louisiana flavors inspire unique creations like Dock Rub and Papi's Bayou SauceThe art of making boudin and why it’s a Southern stapleThe impact of free food events in building trust and connectionExciting updates on the upcoming Big Papi's Festival and a barbecue & blues block partyTips on cooking techniques, the joy of tailgating, and the mindset needed to succeed in BBQ🔥 This episode blends flavor, storytelling, and community spirit—reminding us all that barbecue is more than what’s on the plate, it’s about who’s gathered around it.👉 Don’t forget to like, comment, and subscribe to support the culture and stay tapped into the best stories from the pit.#BlackSmokeBBQ #GeraldVinnett #DockRub #PapisBayouSauce #LouisianaBBQ #BBQFestival #BigPapisFestival #BBQCommunity #BBQPodcast #BlackPitmasters #BoudinMaking #BarbecueCulture #FoodAndMusicChapters00:00 Introduction to the Black Smoke Barbecue Podcast02:55 The Importance of Community and Culture in Barbecue05:55 Experiences at Barbecue Festivals08:57 The Journey of Pit Master Poppy11:52 The Impact of the Kingsford Grant14:58 Growing Up in St. Rose and Its Influence on Cooking17:52 The Role of Positivity in Barbecue and Life20:51 Incorporating Louisiana Flavors into Barbecue23:36 The Path to Netflix's Barbecue Showdown29:49 The Value of Experience in Barbecue34:00 Confidence and Self-Worth in the Culinary World34:55 Creating Unique Flavor Profiles38:09 The Importance of Sauce in Barbecue41:20 Plans for Product Expansion48:04 The Big Poppy Festival Announcement50:28 Community and Culinary Connections52:25 Exciting Announcements and Collaborations55:22 Culinary Experiences and Community Engagement59:17 Future Plans and Brand Development01:02:40 Social Media Presence and Promotions

🔥 Welcome to The Black Smoke Barbecue Podcast – where food, family, and culture come together at the pit. 🔥“Labor Day Cookouts & Family Reunions: From Pulled Pork to Smoked Desserts”In this episode, hosts Charlie and Tee celebrate the transition from summer to fall with a lively conversation about Labor Day cookouts, family reunions, and the food that brings everyone together. From pulled pork to smoked desserts, they share stories, tips, and flavors that capture the spirit of the holiday.🍖 Inside This Episode:The cultural significance of barbecue as community and connectionWhy Labor Day marks the end of summer and the start of a new seasonFamily reunions and the traditions that make them specialPulled pork as the ultimate crowd-pleaser for big gatheringsWhy wings should never be covered with foil if you want crispy perfectionCreative twists on burgers to elevate your cookout gameAdding flair to the menu with smoked dessertsWhy corn salsa makes the perfect side dish for reunions and cookoutsThe importance of engaging with your community and supporting local creators🎙️ Whether you’re hosting the neighborhood cookout or bringing a dish to the family reunion, this episode will leave you with fresh ideas, laughs, and plenty of barbecue wisdom.👉 Don’t forget to like, comment, and subscribe to support the culture and keep the smoke rolling!#BlackSmokeBBQ #LaborDayCookout #FamilyReunionBBQ #PulledPork #SmokedDesserts #CornSalsa #BBQCulture #WingsDoneRight #BBQPodcast #BlackPitmasters #CookoutSeason #CommunityThroughFood

In this episode, the crew sits down with Ron Conner, the celebrated Chicago pitmaster behind UWantDatSmoke, to talk about the journey, challenges, and triumphs of life in barbecue. From post oak and presentation to community and culture, Ron brings heat, insight, and wisdom to the table.🍖 Inside This Episode:The cultural significance of barbecue and what it means to be a pitmasterWhy sourcing the right wood (like post oak) is key to flavor perfectionRon’s experience judging barbecue and his signature cooking techniquesThe pivotal James Beard Award after party moment that put You Want That Smoke on the mapHow presentation and authenticity set great barbecue apartThe rising costs of quality barbecue and the challenges pitmasters faceRecognition for Black pitmasters—and why it’s still overdue in the mainstreamThe importance of mentorship and building connections in the BBQ worldRon’s advice for the next generation of pitmasters and enthusiastsA look at the future of barbecue culture and where the craft is headed🔥 This episode is equal parts inspiration, education, and celebration—a must-listen for anyone who loves the craft and community of barbecue.👉 Don’t forget to like, comment, and subscribe for more stories from the pit.#BlackSmokeBBQ #YouWantThatSmoke #RonConner #ChicagoBBQ #BarbecueCulture #BlackPitmasters #JamesBeardAwards #BBQPodcast #BarbecueCommunity #MentorshipMatters #PostOakBBQ #FutureOfBBQChapters00:00 Introduction to Black Smoke Barbecue Podcast02:49 Meet the Guests: Barbecue Enthusiasts05:46 Ron Conner: The Journey of a Barbecue Master08:54 The Influence of Southern Roots on Barbecue Style11:38 The Dedication to Quality: Sourcing Post Oak14:23 The Art of Competition vs. Backyard Barbecue17:29 Patience in Barbecue: Techniques and Timing26:24 Crafting the Perfect Rub27:53 Signature Dishes and Flavor Profiles29:10 Seasonal Menu Highlights32:48 The Moment It Became Real36:09 Blending Culinary Cultures41:30 Overcoming Challenges in the Business43:50 Barbecue as a Luxury Item47:37 Recognition of Black Pitmasters50:08 The Gentrification of Barbecue50:55 Building Connections in Barbecue55:32 Mentorship and Sharing Knowledge58:59 The Future of Barbecue: Personal Journeys01:04:42 Passion and Commitment in Barbecue

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecueIn this episode, hosts Charlie and Tee welcome back the always-entertaining Stan Battle to talk all things Summer Royale 2025—one of the most anticipated barbecue cook-offs of the year. This event isn’t just about incredible whole hog and rib competitions—it’s about community, charity, and keeping BBQ culture alive.🐖 What’s in This Episode:Inside scoop on the whole hog and rib competitionsWhy Summer Royale continues to grow year after yearThe art, skill, and patience behind whole hog cookingThe importance of giving back through BBQHow this event fosters camaraderie among pitmastersDetails on the Friday meet & greet—your chance to connect with the pros, swap stories, and learn BBQ secrets🔥 Whether you’re a seasoned competitor, a backyard griller, or just love the smell of smoked meat in the air, this episode will get you fired up for Summer Royale 2025.👉 Like, comment, and subscribe to stay tapped into the best of BBQ culture, competitions, and community.#BlackSmokeBBQ #SummerRoyale2025 #WholeHogBBQ #RibCompetition #BBQCommunity #PitMasterCheez #CharityThroughCooking #BarbecueCulture #BBQPodcast #MeetThePitmasters #CookOffSeason #BBQEventsChapters00:00 Welcome to the Black Smoke Barbecue Podcast02:59 Introducing Summer Royale 202504:49 The Heart of Summer Royale: Community and Charity09:12 Friday Meet and Greet: Building Connections11:53 The Unique Experience of Whole Hog Cooking18:50 Event Details: When and Where to Join Us

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome to The Black Smoke Barbecue Podcast – where fire meets flavor and stories feed the soul. 🔥In this episode, host Brandon, Alton and Tee sit down with Chuck Matto, a rising star in the barbecue world known for his flavorful food, infectious energy, and creative content. From his early days as a backyard pitmaster to competing on Food Network’s Barbecue Brawl, Chuck shares the highs, the lessons, and the laughs that shaped his journey.🍖 Inside This Episode:Chuck’s journey from backyard cook to culinary pro & content creatorMemorable moments from catering events and large-scale cooking challengesBehind-the-scenes insights into Food Network’s Barbecue BrawlThe role of flavor, technique, and gear in achieving BBQ greatnessThe power of social media and creating a relatable online presenceChuck’s thoughts on seafood barbecue, favorite drinks while cooking, and those legendary catchphrasesHow the barbecue community lifts each other upBalancing creativity and consistency as a chefReflections on drag racing events, family support, and what’s next for Chuck’s culinary career🔥 Whether you’re a pitmaster, a fan of BBQ culture, or just love a good comeback story, this episode is packed with heart, humor, and heat.👉 Like, comment, and subscribe to stay in the loop with the legends and rising stars of the pit.#BlackSmokeBBQ #ChuckMeadow #BarbecueBrawl #BBQContentCreators #BBQCommunity #SeafoodBBQ #CatchphrasesAndCooking #BarbecuePodcast #BBQCatering #BlackPitmasters #GrillAndChill #SmokeStories #FromThePitToTheScreenChapters00:00 Introduction to Black Smoke Barbecue Podcast02:55 The Journey of a Barbecue Enthusiast13:39 The Impact of Social Media on Barbecue Culture15:50 Casual Connections and Barbecue Culture17:11 Grill Talk: Favorites and Essentials20:29 Cooking Styles: Flavor Forward and Fun23:42 From Backyard to Catering: A Culinary Journey29:26 Social Media Surge: The Rise to Fame34:35 Barbecue Brawl: The Experience and Impact40:05 Handling Criticism: A Chef's Perspective44:02 The Art of Cooking Seafood Sauces44:46 Cooking Techniques and Personal Preferences47:14 Chuck's Cooking Journey and Inspirations48:07 The Influence of Drinks on Cooking49:04 The Evolution of Chuck's Catchphrases50:56 Wrestling Promos and Their Impact on Cooking53:35 Building Hype and Anticipation in Cooking56:02 The Barbecue Community and Collaboration57:10 Struggles and Challenges in Cooking59:39 The Complexity of Brisket Cooking01:02:05 The Power of Cooking and Personal Connections01:04:04 Barbecue: A Culinary Perspective01:06:01 Experiences Beyond the Grill01:08:57 The Thrill of Drag Racing01:14:56 Future Endeavors and Closing Thoughts

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecueIn this inspiring episode, host **Brandon** and the crew reflect on their time at the **Country Style Cook Off**, while highlighting powerful conversations with trailblazing women in barbecue like **Chef Michelle Wallace** and **Erica Blaire**. From brisket judging to building meaningful friendships, this episode explores the heart of barbecue culture and the women pushing it forward.👩🏽‍🍳 **Key Takeaways:*** The **Country Style Cook Off** continues to be a pillar in the barbecue community.* **Judging barbecue** is rewarding but no easy task—especially after 30+ brisket bites!* **Michelle Wallace** brings fearless flavor and authenticity to everything she cooks.* **Erica Blaire** is a force, focusing on **empowering women** and lifting as she climbs.* In a competitive field, **genuine friendships** and **real support** are everything.* **Cookouts may have changed post-COVID**, but their spirit of unity still thrives.* **Mentorship, community, and shared wisdom** are the backbone of barbecue growth.* **Trusting your gut**—in life and business—is essential.* **Barbecue welcomes newcomers**, and the culture grows stronger through inclusion.* Lessons from **Top Chef**: be bold, be fearless, be you.* Transitioning from **competitor to educator** opens doors to deeper impact.* **Women in barbecue face unique challenges**—but they also lead with resilience.* The culinary world demands hustle—**hard work, networking, and authenticity** are non-negotiable.* **Mistakes are part of the process**—growth comes from every cook.🎙️ This episode is a love letter to **women in BBQ**, the power of **community**, and the belief that **food can bring us all together**.👉 Like, comment, and subscribe for more real conversations from the pit.\#BlackSmokeBBQ #WomenInBarbecue #MichelleWallace #EricaBlaire #CountryStyleCookOff #BBQCommunity #BarbecueSisterhood #TopChef #BBQMentorship #CulinaryLeadership #BlackPitmasters #GrillAndGrow #FoodWithPurpose #AuthenticCookingChapters00:00 Introduction to the Black Smoke Barbecue Podcast02:56 Recap of Country Style Cook Off05:51 Introducing the Guests08:58 Celebrating Michelle's Achievements12:00 Erica's Journey and Empowering Women in Barbecue23:50 Engaging New Audiences in Barbecue25:09 Engaging with the Community through Cooking27:10 The Evolution of Cookouts Post-COVID29:40 The Importance of Friendship in the Culinary World31:18 Building Connections: The Story of Two Chefs36:09 Navigating Friendships in a Competitive Industry46:11 Lessons from Top Chef: Branding and Storytelling47:39 Transitioning from Competitor to Educator51:04 Empowering Others in Culinary Spaces54:10 Authenticity and Making an Impression55:28 Navigating Gender Dynamics in Barbecue01:00:11 Creating Opportunities for Women in Barbecue01:04:08 Advice for Aspiring Black Women in Barbecue01:09:08 The Importance of Networking and Community01:11:12 The Journey to Success in Barbecue

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome back to The Black Smoke Barbecue Podcast – where smoke, soul, and stories come together. 🔥In this flavor-packed episode, host Brandon and the crew dive into their unforgettable experience at the Country Style Cook Off 2025 in Blenheim, South Carolina. From roadside adventures to judging brisket and interacting with fans, this episode captures the essence of what makes barbecue more than just food—it’s a culture, a community, and a celebration.🍽️ In This Episode:Behind-the-scenes stories from the journey to BlenheimInside look at the unique brisket judging processFestival highlights, standout dishes, and fan-favorite momentsHilarious flashbacks to childhood food trauma (yes, liver and okra!)Exploring creative culinary experiments like goat head soup and brisket fried riceReflections on how our tastes evolve over timeThe emotional highs of competition and the power of barbecue as connectionWhat’s next for the crew—and a preview of upcoming BBQ events🎙️ Whether you're a seasoned pitmaster or just love great food and storytelling, this episode delivers laughs, insight, and a whole lot of heart.👉 Like, comment, and subscribe to stay locked in with the culture of the pit.#BlackSmokeBBQ #CountryStyleCookOff #BrisketJudging #BBQFestival #BarbecueCulture #GoatHeadSoup #BrisketFriedRice #SouthernBBQ #BBQCommunity #BlackPitmasters #FoodAndFamily #bbqpodcast

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecueIn this powerhouse episode, the crew sits down with Les Rhodes Jr., founder and pitmaster of LES BBQ, known nationwide for his viral smoked oxtails, bold flavors, and community-first mindset. From working oil rigs to building a USDA-certified BBQ brand and restaurant, Les shares his inspiring journey of hustle, innovation, and staying rooted in authenticity.🎙️ What You’ll Hear in This Episode:How Les went from front-yard football grilling to viral BBQ sensationThe Sam’s Club moment that sparked his signature “Candy Red” smoked oxtailsNavigating overnight success, $100K weeks, and scaling nationwide shippingThe power of family in business, mentorship, and raising the next generationUsing social media and storytelling to build community and brand identityLessons from touring, catering, and innovating products (yes, even oxtail-infused sausage!)Why pricing, quality, and presentation matter more than ever in today’s BBQ economyLes’s commitment to elevating BBQ without losing the soul or the sauceWhat it means to scale a business while staying authentic, grassroots, and intentional🔥 Whether you're a pitmaster, entrepreneur, or foodie, this episode is full of real talk, game-changing insights, and mouthwatering inspiration from one of BBQ’s rising stars.👉 Like, comment, and subscribe to keep the smoke rolling with every episode.#BlackSmokeBBQ #LESBBQ #SmokedOxtails #CandyRedBBQ #BarbecueCulture #BlackPitmasters #FamilyBusiness #BBQPodcast #CulinaryInnovation #TexasBBQ #FoodEntrepreneurship #GrillAndGrowChapters00:00 Introduction to the Black Smoke Barbecue Podcast02:45 The Journey of Les Rhodes: From Oil Rigs to Barbecue05:56 Revolutionizing Mail Order Barbecue08:57 The Rise of Oxtails in Barbecue Culture12:05 The Art of Achieving the Perfect Barbecue Color14:43 Overcoming Challenges and Embracing Failure17:56 The Importance of Staying Humble and Inspired20:39 Les Rhodes' Barbecue Beginnings and Early Experiences23:56 Favorite Proteins and Cooking Techniques26:41 The Art of Slow Cooking Oxtails28:08 Transitioning from Backyard to Brick and Mortar30:35 The Role of Family in Business30:55 The Importance of Quality Control35:28 Innovative Culinary Creations40:04 Engagement Through Social Media43:43 Applying Business Skills from Drilling to BBQ47:11 Cooking for Celebrities: A Memorable Experience49:49 The Rise of a BBQ Star51:52 Family Dynamics in the BBQ Business53:55 From Backyard to Business55:09 Navigating Customer Expectations and Pricing59:43 Life Beyond BBQ: Hobbies and Family01:01:10 Future Plans: Fitness and BBQ01:02:26 Being a Black Pitmaster in Utah01:05:48 Barbecue as a Luxury Item

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome to another episode of The Black Smoke Barbecue Podcast – where fire meets flavor and stories bring the smoke. 🔥This episode is all about celebrating barbecue as a culture, a craft, and a community. We sit down with Chef Shaticka Robinson, winner of Netflix’s Barbecue Showdown Season 3, to talk about her journey, the lessons learned along the way, and how she’s shaking up the BBQ scene with confidence, style, and serious flavor.🔥 Takeaways from the Pit:Barbecue is more than food—it’s family, culture, and connection.The Country Style Cook Off feels like a family reunion with fire and flavor.Chef Shaticka found her passion young, and it’s taken her to national recognition.Winning Barbecue Showdown was life-changing—and proof that confidence is key.Elevating BBQ is about top-tier ingredients, presentation, and pride.Women have always held it down in BBQ, even if they haven’t always been in the spotlight.Barbecue can be bougie and bold—and that’s okay.Customer service and experience matter just as much as the food.Sometimes simple rubs hit the hardest—flavor doesn’t have to be complicated.As a Black woman in BBQ, Shaticka shares the unique challenges and triumphs of her journey.Passion isn’t optional—it’s the fuel behind the fire.Nashville-style BBQ brings its own flavor to the table.Traveling for BBQ? Yes, please. It’s the best education.Great food is about making people happy and feeling seen.Cigars, cocktails, and ribs that aren’t boiled—because life’s too short to eat bad food.🎙️ Tune in for a soulful, funny, and flavor-packed episode that highlights what makes barbecue special—from the smokehouse to the soul.👉 Like, comment, and subscribe to keep the fire burning with every episode.#BlackSmokeBBQ #BarbecueShowdown #ChefShaticka #WomenInBBQ #BlackPitmasters #BougieBBQ #CountryStyleCookOff #BBQPodcast #BBQCulture #NashvilleBBQ #GrillAndChill #BarbecueExperience #CulinaryConfidence #BarbecueCommunity

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome to another powerful episode of The Black Smoke Barbecue Podcast – where food, farming, and purpose intersect. 🔥This week, host Brandon is joined by a panel of passionate barbecue enthusiasts for a heartfelt conversation with Marvin Frink, founder of Briarwood Cattle Farms. From serving in the military to cultivating the land, Marvin shares his inspiring journey and how agritherapy—farming as a form of healing—became his mission to help others, especially veterans.🌾 In This Episode:Marvin’s transition from the military to farming, and how the land became a space of healingThe concept of agritherapy and its powerful mental health benefitsA look into daily life at Briarwood Cattle FarmsThe impact of community events like the Day of HealingWhy local farming is essential for food securityAn eye-opening breakdown of the economics of barbecue and the real cost of meat productionThe need for transparency in the food industryMarvin’s mission to mentor and inspire the next generation of farmers🌱 This episode goes beyond barbecue—it’s about building community, honoring tradition, and creating pathways for healing and growth through food and farming.🎧 Tune in for a raw, educational, and motivating conversation that will change how you view your plate and the people behind it.👉 Like, comment, and subscribe for more powerful stories from the smoke and the soil.#BlackSmokeBBQ #BriarwoodCattleFarms #Agritherapy #VeteransInFarming #BBQPodcast #BarbecueEconomics #FoodSecurity #DayOfHealing #LocalFarmingMatters #MentorshipInAgriculture #TransparencyInFood #BlackFarmersMatter #BBQCultureChapters00:00 Introduction to the Black Smoke Barbecue Podcast02:58 The Joy of Cooking and Barbecue Culture05:55 Introducing Marvin Frink and Briarwood Cattle Farms08:54 The Impact of Agri-Therapy on Mental Health11:54 Business Ventures: From Beef to Coffee14:41 The Importance of Knowing Your Food Source17:38 The Role of Farming in Mental Health20:25 Closing Thoughts and Future Endeavors23:50 The Therapeutic Nature of Barbecue24:54 Creating a Space for Healing27:21 Expanding the Day of Healing29:44 A Day in the Life at Briarwood Cattle Farms33:28 Understanding Custom Meat Orders41:54 Food as National Security48:45 The Importance of Food Safety Education50:15 The Importance of Professionalism in Food Handling54:32 Mentorship and Resources in Agriculture59:16 Understanding the Economics of Meat Production01:00:50 Briarwood Farms: A Model for Community and Education01:05:18 Invitation to Collaborate and Educate

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome back to The Black Smoke Barbecue Podcast – where smoke meets soul, and the pit tells a story. 🔥In this powerful episode, we dive deep into the heart of barbecue with a conversation that goes far beyond the food. From the evolving Chicago BBQ scene to the importance of cultural representation, this episode is packed with insight, inspiration, and wisdom from the pit.🍖 Key Takeaways:Barbecue is more than a meal—it’s a culture, a community, and a ministry.Chicago BBQ is evolving, blending traditional roots with craft innovation.Pop-ups offer one-of-a-kind culinary experiences that build community and brand recognition.Video editing is now an essential tool for chefs and creators in the BBQ world.Reverse searing is hailed as a superior technique for steak perfection.Local support is crucial for new BBQ styles to take root and grow.Presentation and pricing matter—quality should look and feel premium.Knowing your market and competition is key to building a successful BBQ business.First-time TV appearances are a mix of nerves and excitement—and a step toward growth.Food is a form of emotional connection, storytelling, and even empowerment.👩🏽‍🍳 Empowerment Through Education:Cooking classes can inspire diverse audiences, especially women and youth.Hands-on learning and mentorship are essential for passing down pit knowledge.Teaching young people about barbecue helps shape the next generation of chefs.🤝 Community, Representation, and the Future:Building relationships in the BBQ community is everything.Networking events are both professional meetups and family reunions.Black pitmasters have long been innovators, yet mainstream recognition is lacking.The barbecue industry must be recognized as a culinary art form, not just backyard fare.Collaboration over competition—a guiding principle for growth.If there's no seat at the table, build your own table.🔥 Plus, hear about Daniel’s vision to open a restaurant in five years, his passion for traveling to experience new barbecue cultures, and why he believes in making space for others in the BBQ world.🎙️ Whether you're a pitmaster, foodie, or fan of authentic storytelling, this episode will leave you fired up, inspired, and ready to turn up the heat in your own kitchen—or your community.👉 Don’t forget to like, comment, and subscribe for more real conversations from the world of barbecue.#BlackSmokeBBQ #BarbecueCulture #ChicagoBBQ #BlackPitmasters #FoodIsMinistry #BBQPodcast #CraftBBQ #WomenWhoGrill #YouthInBarbecue #ReverseSear #BBQCommunity #RepresentationMatters #MakeYourOwnTable #PopUpCulture #BarbecueAsArtChapters00:00 Introduction to the Black Smoke Barbecue Podcast06:09 Meet Chef Daniel Hammond: A Barbecue Innovator07:28 The Evolution of Chicago Barbecue09:44 Milestones and Challenges in Barbecue12:05 Understanding Pop-Ups in the Culinary Scene14:53 Personal Growth and New Skills in Barbecue17:09 Craft Barbecue: Local Reception and Nostalgia19:21 Cooking Techniques: Hot and Fast vs. Low and Slow21:07 Premium Barbecue: Pricing and Presentation25:57 The First Time on TV28:19 Barbecue as a Form of Ministry30:49 Future Partnerships and Aspirations35:34 Pop-Ups and Classes: Smoke and Spice39:06 Barbecue Legacy Academy: Teaching the Next Generation45:00 Bridging Education and Barbecue50:41 Future Aspirations in Barbecue53:13 The Importance of Networking and Community54:07 Growth and Recognition in the Barbecue Industry56:46 The Role of Black Pitmasters in Barbecue01:04:40 Culinary Legacy and Cultural Representation

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome to another episode of the Black Smoke Barbecue Podcast! 🔥In this episode of the Black Smoke Barbecue Podcast, host Brandon dives deep into the flavorful intersection of barbecue and healthy cooking with special guest Joe Miller, the founder of Killer Miller Q.Joe brings a fresh perspective to the world of BBQ, showing how you can enjoy mouthwatering smoked meats without sacrificing your health. From meal prep strategies and lean cuts of meat to making healthy meals exciting, this conversation is packed with valuable insights for anyone looking to balance a love for barbecue with a commitment to wellness.Topics covered include:🍖 The balance between flavor and fitness🥗 Clean eating & portion control💪 Corrective exercises for older adults📊 The truth about tracking food & staying motivated📱 Using technology to track health metrics🧠 A holistic approach to health: nutrition, sleep & mental wellness🔥 Joe’s journey from cooking to coaching – and how it all connectsWhether you're a pitmaster, a fitness enthusiast, or somewhere in between, this episode offers practical tips, real talk, and inspiration for living a healthier, balanced life without giving up the foods you love.👉 Don’t forget to like, subscribe, and hit the bell so you never miss a smoky, savory episode.#BlackSmokeBBQPodcast #HealthyBBQ #KillerMillerQ #BarbecueLifestyle #MealPrep #FitnessAndFood #CleanEating #BBQPodcast #HealthyLiving

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome to another episode of the Black Smoke Barbecue Podcast! 🔥This week, host Brandon and co-hosts Tee and Alton sit down with the passionate and creative Jonathan Jones of Jonathan BBQ. From backyard beginnings to building a powerful brand rooted in culture and community, Jonathan shares his inspiring journey into the world of barbecue.🍖 In this rich and honest conversation, we explore:Jonathan’s BBQ beginnings and the cultural influences that shaped his flavorThe importance of authenticity in content creation and staying true to your storyThe challenges (and rewards) of building a presence on social mediaThe deep roots and social power of Cookout CultureHis eBook “Long Live the Cookout”, packed with fan-favorite recipesThe creation of his signature seasoning, Cookout DustWhy he champions direct heat cooking and breaking the “rules” of traditional BBQJonathan also opens up about giving back to the community, using food as a vehicle for connection, empowerment, and storytelling. With humor, real talk, and plenty of firepit wisdom, this episode is a celebration of food, family, and flavor.🔥 Whether you're a backyard warrior or a BBQ content creator, this one’s for you.👉 Like, comment, and subscribe to stay tapped into the culture of the pit.#BlackSmokeBBQ #JonathanBBQ #CookoutCulture #LongLiveTheCookout #BBQPodcast #BarbecueLife #DirectHeatCooking #CookoutDust #BBQStorytelling #BBQCommunityLet me know if you’d like a short version for podcast platforms or a teaser for Instagram or Twitter!Chapters00:00 Introduction to the Black Smoke Barbecue Podcast05:10 Introducing Jonathan Jones of Jonathan BBQ07:00 Jonathan's Journey into Barbecue and Social Media10:31 Crafting a Unique Barbecue Style13:11 Authenticity in Content Creation19:39 Overcoming Challenges in the Social Media Landscape24:24 Cookout Culture and Community Engagement24:52 Giving Back to the Community through Cookout Culture28:36 The Rewards of Sharing Passion and Knowledge32:02 Introducing 'Long Live the Cookout' eBook35:56 Creating Cookout Dust: A Flavorful Journey41:51 Experimenting with Direct Heat Cooking47:15 Breaking Barbecue Rules: The Art of Experimentation48:39 Cardinal Rules of Barbecue51:01 The Art of Direct Heat Cooking57:01 Favorite and Challenging Dishes01:03:41 Content Creation in Barbecue

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Welcome back to the Black Smoke Barbecue Podcast! 🔥In this flavorful episode, the crew is joined by none other than Tony Ramirez of TFTI BBQ—a backyard barbecue enthusiast turned standout creator making serious waves in the BBQ community. Tony shares his inspiring journey, blending his diverse cultural roots into mouthwatering recipes that honor tradition while pushing creative boundaries.🎥 From filming smoky perfection to writing a cookbook, Tony opens up about the behind-the-scenes grind of content creation, the thrill of cooking for pro athletes like the San Francisco 49ers, and how he keeps family at the center of it all.🥢 Expect stories about the influence of Filipino cuisine—yes, we’re talking lumpia!—plus innovative takes on BBQ classics (those wings!). We also dive into:The importance of community and tradition in BBQ cultureFavorite tools of the trade and must-have equipmentBalancing creativity with personal lifeUpcoming collaborations and exciting new productsIt’s an episode packed with heart, humor, and hella good food talk. If you love the intersection of cooking, culture, and community, this one’s for you.👉 Don’t forget to like, comment, and subscribe for more slow-smoked stories from the pit!#BlackSmokeBBQ #TFTIBBQ #BarbecuePodcast #BBQCulture #FilipinoBBQ #CookingWithFamily #49ersBBQ #bbqlife Chapters00:00 Introduction to the Black Smoke Barbecue Podcast08:01 Meet Tony Ramirez: A Barbecue Innovator12:04 The Roots of Barbecue: Personal Stories and Heritage18:02 The Journey to Social Media Stardom20:57 Signature Cooking Techniques and Tools21:20 The Art of Filming and Creativity26:30 The Journey to Becoming an Author30:12 Meaningful Recipes and Personal Connections33:39 Innovative Wing Recipes36:02 Cooking for the 49ers: A Surreal Experience38:41 Cultural Influences on Recipes40:54 Exploring Lumpia: A Versatile Dish42:07 The Challenge of Recipe Development46:06 Favorite Cooking Equipment and Time Management48:50 The Humbling Journey of Content Creation50:24 Exploring Different Cooking Styles52:56 The Art of Open Fire Cooking58:07 Upcoming Products and Innovations01:03:11 Community and Collaboration in Barbecue

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 In this powerful episode of the Black Smoke Barbecue Podcast, Brandon and the crew sit down with the trailblazing KJ Kearney — founder of Black Food Fridays and recipient of the prestigious James Beard Award. Together, they dig into KJ’s inspiring journey through food, culture, and community activism.🍽️ From the birth of Black Food Fridays to the heart of Gullah Geechee traditions and Red Rice Day, KJ shares how food can be a force for change. He opens up about the highs and challenges of winning a James Beard Award, the mental toll of public visibility, and how legacy and storytelling shape the future of Black culinary excellence.🎧 Tune in for:The origin story behind Black Food FridaysThe mission of Bite the Power and why storytelling mattersNavigating pushback in the culinary spaceMental health and social media in the spotlightThe importance of preserving Black food heritage (including KJ’s 500-menu collection!)The dream of a Black food museum and what’s next for the cultureThis episode is a flavorful mix of truth, tradition, and transformation — don’t miss it!👇 Like, subscribe, and drop a comment with your favorite Black-owned restaurant or dish!#BlackSmokeBBQPodcast #BlackFoodFridays #KJKearney #JamesBeardAward #BlackFoodCulture #BiteThePower #GullahGeechee #RedRiceDay #CulinaryLegacy #FoodForChange #BlackOwnedRestaurantsChapters00:00 Introduction to the Black Smoke Barbecue Podcast04:58 The Birth of Black Food Fridays10:00 Navigating Pushback and Critique15:01 The Importance of Mental Health and Social Media20:13 The Journey to the James Beard Award28:19 The Weight of Recognition30:41 Navigating Expectations and Reality32:41 Responsibility and Legacy36:39 Bite the Power: A Culinary Movement44:43 Red Rice Day: Celebrating Cultural Heritage49:32 Exploring Culinary Favorites and Traditions50:15 Top Black-Owned Restaurants to Visit56:22 The Journey to Collect 500 Menus01:01:25 Documenting Black Culinary Heritage01:04:36 The Importance of Community in Food Culture

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Get ready for a flavor-packed episode of the Black Smoke Barbecue Podcast! 🔥 Join Brandon and the crew as they discuss various topics related to barbecue culture, cooking techniques, and community events. They share personal cooking experiences, upcoming events to support a fellow barbecue enthusiast battling cancer, and delve into the controversial term 'dry brining,' advocating for a return to traditional salting methods. The conversation is lively, humorous, and filled with insights into the barbecue community. In this engaging conversation, the hosts explore various aspects of BBQ cooking, emphasizing the importance of using different tools, including the oven, to enhance the cooking process. They discuss cultural insights, the significance of experimentation, and the necessity of planning for holiday BBQs. The conversation highlights the diversity of BBQ traditions and encourages listeners to embrace their unique cooking methods while being open to learning from others. In this episode, the hosts discuss various cooking techniques, particularly focusing on barbecue and the importance of preparation for large gatherings. They share personal stories about cooking mishaps, the significance of planning for dietary restrictions, and the necessity of safety in the kitchen. The conversation also touches on the balance between experimentation and sticking to tried-and-true recipes, especially during holidays. The episode concludes with final thoughts on cooking safety and the importance of being prepared.Chapters00:00 Introduction to Black Smoke Barbecue Podcast03:03 Cooking Adventures and Techniques05:54 Upcoming Events and Community Support09:04 Barbecue Equipment and Cooking Challenges12:00 The Controversy of 'Dry Brining'14:59 Understanding Brining and Salting Techniques19:10 Cultural Insights and BBQ Traditions20:09 The Oven as a BBQ Tool24:59 Embracing Different Cooking Methods27:29 The Importance of Experimentation in BBQ33:02 Understanding Smoke and Flavor38:59 Planning for Holiday BBQs40:59 Boiling Ribs and Cooking Techniques41:56 Custom Pits and Cooking Stories42:47 Learning from Mistakes in Cooking43:31 Preparing for Large Gatherings46:31 Planning for Dietary Restrictions48:59 Avoiding Holiday Cooking Disasters52:56 The Importance of Experimentation in Cooking54:37 Final Thoughts on Cooking Safety

👉🏽 Before you do anything else — check out the site below!🎙️ The Black Smoke Barbecue Podcast on Patreon: https://www.patreon.com/c/BlackSmokeBarbecue🔥 Get ready for a flavor-packed episode of the Black Smoke Barbecue Podcast! 🔥 Join Brandon and the crew as they catch up on life, share recent adventures, and stoke the excitement for the upcoming Black Smoke Barbecue Festival!This week, we're diving deep into the world of BBQ and beyond:🍗 **Jerk Chicken Inspiration:** Hear about a mouthwatering jerk chicken recipe that got everyone fired up!🌍 **Global BBQ & Culinary Influences:** We celebrate the culinary minds shaping our tastes and explore barbecue traditions from around the globe. Plus, the magic of food-centered family reunions!💰 **BBQ Economics & Gear Talk:** From the impact of current economic conditions on grilling to the latest and greatest grill models and price trends – we've got you covered.😂 **Grilling Mishaps & Innovations:** Tune in for hilarious stories of starter grill struggles, indoor cooking gone wrong, and innovative techniques like rotisserie brisket!♨️ **The Mighty Hotbox:** Discover the incredible versatility of the hotbox cooker, from rotisserie to perfect brisket and juicy burgers. We share our personal experiences and tips!🥩 **Sourcing Quality & Future Feasts:** The challenges of finding top-notch ingredients and our exciting upcoming cooking adventures!💭 **BBQ Philosophy & Community:** We even get a little philosophical about our love for food and community, sharing insights and promoting the fun of cooking together.Don't miss out on the laughs, the tips, and the passion for all things BBQ!🔗 **Find us here:** [Insert your podcast links here - e.g., Spotify, Apple Podcasts, Website, Social Media]👍 Like, Subscribe, and Share if you're a fellow BBQ enthusiast! Let us know in the comments what you're grilling up this week! #BlackSmokeBBQ #Podcast #BBQ #Barbecue #Grilling #JerkChicken #Hotbox #Brisket #Burgers #FoodFestival #Culinary #Community #foodpodcast

In this episode of the Black Smoke Barbecue Podcast, the Geoff, Charlie and Tee engage in a lively discussion about barbecue culture, community, and the experiences at the Country Style Barbecue competition. They introduce their guests, including Chris Joyner, who shares insights on the importance of preparation for competitions and the unique atmosphere of Blenheim, South Carolina. The conversation highlights the significance of flavor in barbecue and the camaraderie among pitmasters. In this engaging conversation, the hosts delve into various topics surrounding BBQ culture, including the origins of Blenheim Ginger Ale, the humorous dynamics of trash talking in BBQ competitions, and the logistics of shipping oxtails. Chris Joyner shares insights on pricing strategies in the BBQ business, the impact of rising food costs on competition cooking, and introduces his innovative BBQ equipment. The discussion highlights the camaraderie and competitive spirit within the BBQ community, emphasizing the importance of quality, pricing, and customer relationships. In this engaging conversation, Chris Joyner shares his journey in the barbecue industry, highlighting his innovative approach with the Fry Tannic, his upcoming tailgating events, and his experience as a preferred vendor for the Carolina Panthers. He emphasizes the importance of preparation, patience, and authenticity in his craft, culminating in his recent competition wins that validate his hard work and dedication.

In this episode of the Black Smoke Barbecue Podcast, host Brandon and guest Alton engage in a lively discussion with Kimberly Ratcliffe, CEO of Ratcliffe Premium Meats. They explore Kimberly's transition from a corporate career to ranching, the history of Canyon Creek Ranch, and the evolution of Ratcliffe Premium Meats. The conversation highlights the importance of community upliftment through quality meat production, education in meat science, and the collaboration between athletics and agriculture. Kimberly shares her passion for customizing meat purchases and the role of food in uniting communities, especially within HBCUs. The episode also emphasizes the significance of women in barbecue and the importance of supporting each other in the industry. In this engaging conversation, the speakers delve into the intricacies of the meat industry, discussing unique cuts, sourcing challenges, and the joy of community gatherings centered around cooking. They share insights on the impact of media exposure on business growth, the organic development of a meat company, and the importance of understanding the meat supply chain. The discussion also touches on cooking techniques, the significance of community engagement through ranch tours, and promotional offers for listeners. In this engaging conversation, Kimberly Ratcliff, Brandon, and Alton discuss the importance of returning to natural foods, the rising trends in bone marrow and broth, and innovative cooking techniques. They explore the growing popularity of smoked oxtail and jerky, while also promoting unique cuts like T-bones. The discussion wraps up with thoughts on future collaborations and the importance of sharing culinary experiences.Chapters00:00 Introduction to Black Smoke Barbecue Podcast02:58 Transitioning from Corporate to Ranching06:12 History of Canyon Creek Ranch09:07 The Evolution of Ratcliffe Premium Meats11:48 Community Upliftment through Meat14:58 Education and Partnerships in Meat Science17:59 Athletics and Agriculture Collaboration21:01 The Role of Food in Community Unity24:11 Customizing Meat Purchases27:06 Women in Barbecue and Community Engagement32:45 Exploring Unique Meat Cuts and Sourcing34:34 The Joy of Community Gatherings and Cooking36:40 Media Exposure and Its Impact on Business39:08 Overcoming Challenges in the Meat Industry42:15 The Organic Growth of a Meat Business45:40 Understanding the Meat Supply Chain46:41 Cooking Techniques and Meat Quality48:42 Engaging the Community with Ranch Tours50:53 Promotions and Offers for Viewers54:13 The Return to Natural Foods57:00 Exploring Bone Marrow and Broth Trends01:00:00 Innovative Flavors and Cooking Techniques01:02:01 The Rise of Smoked Oxtail and Jerky01:04:58 Promoting T-Bones and Unique Cuts01:06:00 Closing Thoughts and Future Collaborations

Chapters00:00 Introduction and Banter02:49 Cooking Adventures and Culinary Highlights06:03 Guest Introduction and Background08:57 Challenges in Content Creation12:03 The Impact of YouTube Changes15:03 Podcasting Experience and Insights18:13 Event Highlights and Community Engagement20:56 Subscriber Dynamics and Viewer Loyalty24:01 Final Thoughts and Future Plans35:43 The Shift to Longer Content39:01 Understanding YouTube Metrics41:37 The Importance of Community Engagement46:07 Planning the Country Style Event51:01 The Growth of Country Style Cook-Off56:49 The Experience of Judging at Country Style01:04:58 Judging Dynamics in BBQ Competitions01:06:01 Categories and Awards in BBQ Competitions01:07:30 Engagement and Interaction at BBQ Events01:10:29 The Physical Demands of BBQ Events01:12:01 Future Goals and Collaborations in BBQ01:13:21 Details on the Country Style Cookout01:15:27 Social Media and Online Presence for BBQ01:16:24 Personal Projects and Creative Endeavors01:18:32 Upcoming Collaborations and Podcast Plans01:21:36 Closing Thoughts and Future Events

In this episode, Brandon, Alton and special guest Kevin Bludso explore Smoke and Ash, a Texas barbecue and Ethiopian fusion restaurant in Arlington, Texas. They discuss the unique dishes offered, including samosas made with smoked brisket and nachos with ginger chips. The conversation delves into the flavor profiles of lamb and barbecue, cooking techniques, and personal experiences with food. The episode concludes with a discussion of desserts and beverages, highlighting the restaurant's offerings and the hosts' overall impressions. In this engaging conversation, the speakers delve into the world of barbecue and Ethiopian cuisine, exploring the fusion of flavors and cultural influences. They share personal anecdotes about their culinary journeys, discuss the intricacies of cooking techniques, and reflect on the importance of community and social aspects in dining. The conversation also touches on future aspirations, including writing a cookbook and expanding their culinary ventures.Chapters00:00 Introduction to Smoke and Ash03:00 Exploring Unique Dishes: Samosas and Nachos05:59 The Flavor Profile of Lamb and Barbecue12:11 Cooking Techniques and Personal Experiences17:04 Desserts and Beverages: A Sweet Ending21:01 Final Thoughts and Restaurant Insights22:01 Introduction and Personal Anecdotes23:00 Barbecue Flavors and Cultural Fusion25:23 The Journey of Starting a Business26:16 Brisket Perfection and Cooking Techniques28:44 Exploring Lamb and Unique Dishes30:49 Innovative Dishes and Flavor Profiles34:26 Unexpected Culinary Discoveries35:30 Writing a Cookbook and Culinary Aspirations38:24 Future Plans and Expansion Ideas45:29 Understanding Ethiopian Cuisine and Its Social Aspects49:01 Conclusion and Gratitudepatreon.com/BlackSmokeBarbecue

SummaryIn this episode of the Black Smoke Barbecue Podcast, the crew discusses various techniques for grilling chicken on the Weber kettle, focusing on achieving crispy skin and exploring different cooking methods, including jerk chicken. The conversation includes listener inquiries, personal experiences, and expert tips from the hosts, creating a comprehensive guide for barbecue enthusiasts. In this engaging conversation, the hosts delve into various techniques for cooking chicken, emphasizing the importance of preparation, seasoning, and cooking methods. They discuss the benefits of drying chicken before cooking, the art of rotisserie cooking, and the debate between using chicken breasts versus dark meat. The conversation also covers the spatchcocking technique, the joys of beer can chicken, and the critical role of temperature in ensuring perfectly cooked chicken. The hosts share personal anecdotes and practical tips, making this a valuable resource for both novice and experienced cooks.Chapters00:00 Introduction to the Barbecue Crew07:37 Listener's Inquiry: Perfect Chicken on the Weber Kettle19:31 Techniques for Achieving Crispy Skin on Chicken24:31 Exploring Jerk Chicken Techniques28:19 The Importance of Drying Chicken for Crispy Skin29:14 The Art of Drying and Preparing Chicken30:57 Mastering the Rotisserie Technique32:53 Cooking Techniques for Perfect Chicken33:54 The Great Chicken Breast Debate35:43 Spatchcocking: A Game Changer41:20 Beer Can Chicken: A Juicy Delight42:32 Temperature Tips for Perfect Chicken43:43 Final Thoughts on Chicken Cooking Techniques

In this episode of the Black Smoke Barbecue Podcast, host Brandon and the crew discuss various topics related to barbecue, including the rising costs of ingredients, the perception of barbecue as a luxury item, and the differences between cooking chicken and turkey. Special guest Joey Victorian  @Pitmaster  shares insights from his experience in the barbecue industry, including the upcoming Houston Rodeo Cook-Off, and the importance of understanding pricing in the craft barbecue scene. In this engaging conversation, the hosts discuss the vibrant atmosphere of BBQ cook-offs, the significance of turning 50, and the reflections that come with aging. They delve into the rapid advancements in technology, particularly AI, and the implications for personal likeness and copyright. The conversation is filled with humor, personal anecdotes, and insights into life priorities as they navigate through these themes. In this engaging conversation, the hosts explore various themes surrounding BBQ culture, personal cooking experiences, and the growth of Joey V's restaurant. They discuss the impact of films like Rogue One on viewers' perceptions, share favorite home-cooked meals, and delve into the importance of community acceptance in the restaurant business. The conversation also highlights the supportive role of partners in the culinary world and the exciting expansion plans for Joey's BBQ business, culminating in a celebratory note for Joey's birthday.Join the Crew over at patreon.com/BlackSmokeBarbecueChapters00:00 Introduction and Guest Introductions05:59 Barbecue Pricing and Perception12:07 Navigating Rising Costs in Barbecue17:57 Chicken vs. Turkey in Barbecue24:01 The Houston Rodeo Cook-Off Experience30:33 The Cook-Off Experience33:30 Celebrating Milestones: Turning 5037:59 Reflections on Aging and Life's Priorities39:31 The Rapid Evolution of Technology and AI41:24 Protecting Your Likeness in the Age of AI47:19 Exploring Rogue One's Impact48:04 Home Cooking Favorites49:22 Perfecting the Menu50:05 Community Acceptance and Growth52:02 Celebrity Visits and Local Fame53:35 The Supportive Partner54:52 Expansion Plans for the Business56:54 Where to Find Joey V and His BBQ01:00:34 Closing Thoughts and Celebrations

n this episode of the Black Smoke Barbecue Podcast, host Brandon and his crew discuss various aspects of barbecue culture, including personal cooking experiences, challenges faced in the kitchen, innovative techniques, and the importance of community support. They share stories of barbecue failures, the rising costs of ingredients, and the humorous side of cooking mishaps, all while emphasizing the joy and camaraderie that comes with grilling and smoking food. In this engaging conversation, the hosts share their personal journeys into the world of barbecue, highlighting the learning curves, mistakes, and humorous experiences that come with cooking. They discuss the importance of education in barbecue, the significance of planning, and the science behind cooking temperatures. The conversation is filled with anecdotes about cooking fails, the necessity of understanding airflow in smoking, and the value of using thermometers to ensure perfectly cooked meat. In this segment, the conversation delves into essential barbecue techniques, emphasizing the importance of temperature control, cooking zones, and the need for patience to avoid burnt food. The speakers share valuable tips on preparation, timing, and fire-starting methods, advocating for a clean grill to enhance cooking efficiency. They also discuss their favorite barbecue equipment and share regrets about past purchases, highlighting the learning curve in mastering the art of grilling. In this engaging conversation, the hosts discuss their experiences with various grilling and smoking equipment, sharing both frustrations and joys. They delve into the effectiveness of electric smokers versus traditional methods, the benefits of kettle grilling, and essential tools for any grill master. The debate over gas grills highlights the inefficiencies and challenges they present, while the episode wraps up with practical cooking tips and a light-hearted banter about barbecue culture.Chapters00:00 Introduction to the Crew and Barbecue Culture03:01 Personal Cooking Experiences and Challenges06:07 Innovative Cooking Techniques and Equipment09:04 Barbecue Failures and Lessons Learned11:59 The Cost of Ingredients and Market Trends15:10 Community and Support in Barbecue Culture26:08 The Journey into Barbecue30:12 Learning from Mistakes33:31 The Importance of Education in Barbecue37:24 Epic Cooking Fails41:12 Planning for Success in Barbecue46:09 Understanding Temperature and Science in Cooking51:28 Mastering Temperature Control in Barbecue53:01 The Importance of Cooking Zones54:55 Patience in Cooking: Avoiding Burnt Food57:08 Preparation: The Key to Great Barbecue59:10 Timing and Cooking: Don't Rush the Process01:00:11 Fire Starting Techniques: Ditching Lighter Fluid01:01:33 The Case for a Clean Grill01:04:41 Pro Tips for Successful Grilling01:09:05 Favorite Barbecue Equipment and Regrets01:11:23 The Frustrations of Electric Smokers01:14:47 The Joys of Kettle Grilling01:15:48 Essential Grilling Tools and Regrets01:18:40 The Gas Grill Debate01:21:45 Final Tips and Wrap-Up

In this episode of the Black Smoke Barbecue Podcast, Brandon, Tee and Alton discuss a variety of topics including their Super Bowl experiences, the food they prepared for the game, and the Dallas Mavericks' recent controversies. They also speculate on the future of the Spurs in Austin and the vibrant barbecue culture in the city. In this engaging conversation, the hosts delve into the vibrant barbecue scene in Austin, discussing their favorite spots and the abundance of great barbecue options available. They share insights on new cooking equipment, particularly a versatile kettle grill, and explore the often-overlooked pork tenderloin, highlighting its potential when cooked properly. The discussion shifts to the brisket debate, with one host praising another's brisket-making skills. They also touch on the importance of feedback in cooking, particularly regarding a delicious mac and cheese dish. The conversation wraps up with innovative cooking techniques, including beer can chicken and the idea of smoking and frying a whole bird, showcasing their creativity in the kitchen.Chapters00:00 Introduction to the Black Smoke Barbecue Podcast01:55 Super Bowl Reflections and Team Performances08:54 Super Bowl Cooking Highlights13:42 Dallas Mavericks Controversy and Fan Reactions19:00 Kobe vs. Shaq: The Lakers Dilemma20:02 Luka Doncic: Talent and Controversy21:46 The Future of the Mavericks: Speculations and Strategies25:05 Austin Spurs: The Potential Move27:30 Austin's Growing Sports Scene29:32 Barbecue Culture in Austin32:37 New Cooking Equipment and Techniques35:58 Pork Tenderloin: An Overlooked Gem41:14 BBQ Adventures and Recommendations43:38 The Rise of Tri-Tip and Other Cuts46:42 Brisket vs. Other Meats: A Personal Preference49:49 Mac and Cheese: The Perfect BBQ Side50:41 Innovative Cooking Techniques and Tools53:33 Flavor Enhancements: Marinades and Injectables58:07 Creative Cooking Ideas and Future Plans

In this episode of the Black Smoke Barbecue podcast, the crew welcomes listeners to Season Three, discussing their recent activities, health recoveries, and upcoming barbecue events. They share insights on the community aspect of barbecue culture, the excitement surrounding various cook-offs, and the importance of supporting each other in the barbecue community. The conversation also touches on personal cooking experiences and predictions for the Super Bowl, all while maintaining a light-hearted and humorous tone. In this lively conversation, the hosts discuss the current state of the NFL, particularly focusing on the dominance of Patrick Mahomes and the resurgence of running backs like Saquon Barkley and Derrick Henry. They also share their Super Bowl plans, including menu ideas and experiences at casinos. The discussion shifts to cultural reflections, humor, and the importance of navigating modern discourse, especially in the context of rap battles between Kendrick Lamar and Drake. The episode wraps up with a light-hearted banter about cooking and personal experiences.

In this episode of the Black Smoke Barbecue Podcast,, Brandon, Charlie, Tee and Alton take out Season 2 with a bang!. BBQ legend, Kevin Bludso join the guy s to recap Delilah's BBQ & Beer Fest 2024 and so much more!! You don't want to miss this fire episode!! Chapters 00:00 Introduction to Black Smoke Barbecue Podcast 05:22 Celebrating Barbecue Culture and Community Events 11:30 Big Kev's Journey in Barbecue 18:21 The Impact of Barbecue Festivals 25:31 Lessons Learned from Barbecue Mishaps 34:52 The Cowboys and Personal Connections 38:14 Barbecue and Community Events 41:46 Interviews with Barbecue Personalities 51:07 Culinary Highlights from the Event 54:31 Legacy and the Future of Barbecue 01:08:49 The Return and Podcast Inspiration 01:12:59 Connections and Collaborations in BBQ 01:13:58 The BBQ Family and Community 01:16:39 Culinary Highlights from the Festival 01:20:26 The Importance of Support and Mentorship 01:22:45 Exploring BBQ Styles and Techniques 01:25:03 The Role of Events in BBQ Culture 01:31:46 Future Aspirations for Black Barbecue 01:36:06 Wrapping Up Season Two

In this bonus episode, we revisit some moments from Season 2 with John Haney of Alveron Custom Cookers, Moe Cason of  @moecasonbbq5761  @moecasonbbq5761  and Erica Roby of  @HotMessRanchKitchen  . #JohnHaney #EricaRoby #bbq #MoeCason #explore #bbq #podcast

In this episode, Brandon, and Alton link up with Ali Khan of @AliKhanEats and take a trip down to Mart, Texas to catch up with friend of the pod, Joey Victorian of Victorian's Barbecue and he had a Barbecue Feast prepared! From Ribs to Gumbo to Brisket to Shank! You have got to check out this episode to get the full variety! Also be sure and check out Joey V on the  @Pitmaster  YouTube Channel! Chapters 00:00 Introduction to Victoria's Barbecue and Joey V 03:08 Exploring the Menu: Unique Barbecue Offerings 05:51 The Atmosphere and Experience of Victoria's Barbecue 09:03 Joey V's Journey and Global Recognition 11:47 The Art of Tri-Tip and Brisket 15:08 Ribs and Their Unique Flavors 18:02 Turkey and Chicken: A Barbecue Staple 20:55 Sausage and Pork Shank: A Flavorful Experience 23:51 Gumbo: Expanding the Barbecue Experience 36:10 The Art of Seasoning in Barbecue 39:44 Refreshing Side Dishes: Cucumber and Pasta Salads 42:12 Potato Salad: A Family Tradition 49:07 Textures in Cooking: The Importance of Variety 51:30 Innovative Mac and Cheese: A Twist on Tradition 01:00:03 The Evolution of Barbecue Culture 01:06:05 Creating a Welcoming Barbecue Experience 01:12:10 Finding Victorians Barbecue: A Hidden Gem