PODCAST · arts
This Week In Barbecue
by Philips Media Network
This Week in Barbecue is a popular podcast that covers the world of barbecue and grilling. Hosted by barbecue Pitmasters Rasheed "The Gentleman Smoker" Philips and Bryan Hull, the podcast features discussions on the latest BBQ trends, recipes, and grilling techniques. Each episode also features interviews with notable barbecue Pitmasters, chefs, and other industry professionals. This Week in Barbecue is a must-listen for anyone interested in the world of barbecue and grilling.
Episodes
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The Nikefication of Barbecue | EP 151
This week on This Week in Barbecue, Rasheed Philips and James Welch are back with hot news, hotter takes, and a full plate of food culture, restaurant business, barbecue craft, and internet foolishness. The episode opens with National Gumbo Day and a conversation about gumbo, roux, tradition, and...
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The Nine-Year-Old BBQ Champion | Ep: 150
This week on This Week in Barbecue, Rasheed Philips and James Welch are back with hot takes, hotter news, and a full plate of barbecue business, food culture, pricing debates, and global flavor. The episode kicks off with National Taco Day landing on Taco Tuesday, thanks to Old El Paso, before...
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The Real Reason Brisket Should Cost More
In this episode, we explore the vibrant community of barbecue, the importance of humility and camaraderie, and the future of barbecue culture. Join us as we share insights from a recent event that brought together legendary pit masters and enthusiasts.
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Everybody Wants to Be a Pitmaster
This week on This Week in Barbecue, Rasheed Philips and James Welch are back with hot takes, hotter news, and a full plate of barbecue business, food culture, pricing debates, and craft talk. The episode opens with Rasheed reflecting on running his first 5K, why the treadmill lies, and what the...
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Football Trays and Fake Food Creators
This week on This Week in Barbecue, Rasheed Philips and James Welch are back with a packed episode covering football season catering, holiday barbecue packages, National Biscuits and Gravy Week, Pizza Hut nostalgia, AI food creators, restaurant pivots, and a live Oreo tasting that gets way more...
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Don’t Badmouth the Smoke: UK BBQ Hate, Restaurant Closures, and Beef Concerns
The episode starts with National Eat Outside Day, a follow-up to the pineapple-on-banana-split debate, and a thank-you to listeners for helping the podcast cross 5,000 followers and reach around 30,000 monthly listens. From there, Rasheed and James react to a UK article criticizing barbecue…
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America’s Beef Problem Is Getting Real
Drought, high costs, herd reductions, plant closures, and questions over meat grades could shape the next era of barbecue. In this episode, we explore the evolving landscape of barbecue and food culture, the importance of business practices, and the impact of entertainment on traditional food...
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Burnt Bean Is #1, Here's Why
In this episode, we explore the latest trends in thrifting, the impact of shrinkflation, innovative and questionable DIY cooking methods, and recent regulatory changes affecting barbecue events. Join us for hot takes, real stories, and insights into the challenges and ingenuity within the…
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Don’t Wait Until a BBQ Spot Closes to Support It - 143
In this episode, Rasheed and James discuss the challenges facing the barbecue industry, including restaurant closures, rising costs, and innovative dining concepts like nude dinners and Nitro Hog Barbecue's unique offerings. They also explore the broader implications for the future of barbecue…
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Bark Barbecue Has No Notes
This week on This Week in Barbecue, Rasheed Philips and James Welch are back with barbecue news, hot takes, and listener questions that cover everything from streaming deals to event red flags. The episode starts with National Watermelon Day before moving into Netflix picking up barbecue content...
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How World Cup Traffic, Food Network, and Rising Costs Are Reshaping Barbecue |This Week In Barbecue
This week on This Week in Barbecue, Rasheed Philips and James Welch are back with hot news, hotter takes, and a full plate of barbecue business, food safety, and culture. The episode starts with National Moon Day, then moves quickly into the Taco Bell and Taylor Farms lettuce outbreak, why…
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Welcome to the Sazón Era | Naked Barbecue EP-140
In this episode of This Week in Barbecue, Rasheed Philips and James Welch cover a wild mix of barbecue news, culture, business, and food-world questions. The show starts with National Mac and Cheese Day and National Nude Day before Rasheed recaps cooking live fire at Windy City Smokeout in…
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$2 Million in a Week at Terry Black’s | Stop Buying Quick-Light Charcoal
Join us as we celebrate National Social Media Day and explore its impact on the barbecue community, from building connections to market opportunities. We also dive into current industry news, health tips for Pitmasters, and hot takes on grilling essentials. Bryan also opens up about a tough month...
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Food Network’s New BBQ Play | Ep 138
This week’s episode looks at barbecue in motion: Ribby’s temporarily closing in Fort Worth, Broad Street Barbecue making a smart early move during World Cup traffic in Atlanta, Rodney Scott’s name being protected from lazy “comeback” narratives, and the business lessons behind how events and…
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The $225 Brisket Is Still Too Cheap
A clean Five Guys bag might be one of the clearest signs of where the food economy is headed. In this week’s conversation, we get into spoiled meat, grocery packages coming in underweight, and why independent barbecue restaurants get punished for the same price increases customers accept from…
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The Future of Barbecue: Trends, Challenges, and Opportunities
We started this episode arguing about bathroom etiquette and ended up exactly where we needed to be: who gets credit in food culture, how private equity “steps on” the products you love, why scams and AI deepfakes are making trust expensive, and why small businesses get attacked for price…
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What Is Open Fire Cooking? Al Frugoni Explains the Ritual Behind the Flame
Al Frugoni is bringing the Open Fire Meetup and the Open Fire World Championship to Memphis in May, and it’s bigger than most people realize. This episode breaks down how Open Fire started as a small influencer cook in 2021 and turned into a movement that now unites pitmasters, competition…
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Inside Look at the New OpenFire World Championship | This Week In Barbecue
This episode features Tiffani Perry discussing the upcoming Memphis in May barbecue event, highlighting new competitions, activities, and tips for attendees. It offers a comprehensive preview of the event's highlights, including the OpenFire World Championship, youth contests, international...
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BBQ University in China: What It Says About the Global Future of Barbecue
In this episode of This Week in Barbecue, Rasheed Philips and the crew break down the week in barbecue culture, food media, and the business side of what we all eat. We start with a wild Atlanta story, then get into cookbook season and the real question: do you actually have to cook to put your...
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132 - A House Fire That Turned Into a Business Pivot: Hill City Chop House
Hill City Chop House earned real recognition in Texas barbecue, but Dustin Martin made a decision most people fear: he closed the brick-and-mortar and went back to the trailer, catering, and private events. In this episode, we talk about why the economics of barbecue can make four walls feel like…
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131 - When the Food Doesn’t Match the Hype
This week’s episode runs through everything from National Tater Day facts to real restaurant industry news, including Sysco acquiring Restaurant Depot and why that should matter to every small operator. Then the episode turns into an Atlanta barbecue conversation about community, decorum, and…
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130 - How to Celebrate Barbecue Culture: Insights from the Syndicate Smoke Down Festival
Join us as Andy Eldridge from the Fort Worth Stock Show Syndicate discusses the upcoming Syndicate Smoke Down 2026, a celebration of barbecue, music, and Texas heritage that supports youth in agriculture through scholarships and community programs. If you care about barbecue culture, food...
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129 - The Economics of BBQ + Kitchen Culture: Fair Pay, Real Costs, and What’s Next
In this episode, we break down the economics of eating out: hidden costs, real margins, shrinkflation, and why rising prices are forcing restaurants to rethink “value.” From smaller fry portions to surging brisket costs driven by fuel and cattle prices, we talk about how menus are changing,...
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Meat Dave on Barbecue, Comedy, and Why Community Matters More Than Clout
In this episode of This Week in Barbecue, Rasheed Philips sits down with Meat Dave for a wide-ranging conversation about barbecue, stand-up comedy, health, community, and the reality of building a career in modern food media. They dig into Meat Dave’s weight loss journey, the connection between...
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Texas didn’t just build a style, they built a brand, and the rest of the country is paying for it.
Barbecue is bigger than smoke and meat. In this recorded segment, Rasheed and the crew dig into the business side of barbecue: restaurant rebrands, who gets to keep accolades when the team changes, and how misinformation spreads through “best of” lists. They also break down why trademarks and...
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BBQ Gatekeepers and Global Smoke: Who Defines “Real Barbecue”?
In this lively episode, the hosts explore the evolving landscape of barbecue, the influence of regional styles, the impact of technology on the industry, and the future of barbecue media and gatekeeping. They share personal stories, industry insights, and future plans, making it a must-listen for...
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There's a fire in the Smokehouse and the Destinations has changed
This week on This Week in Barbecue, Rasheed Philips and team run through a packed set of stories across barbecue culture and the food business, including Meat Church entering the charcoal chat, Carey “Pegleg Porker” Bringle’s warning about local tax increases hurting small businesses, and...
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Is Brisket the New Luxury Meat? Texas Says “Save Barbecue”
Brisket prices are climbing, the US cattle herd is at its lowest level in 75 years, and even Texas is talking about “saving barbecue.” In this clip from This Week in Barbecue, Rasheed Philips and the crew break down what rising beef costs mean for pitmasters, restaurants, and the future of the...
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BBQ at a Crossroads: Wellness, Closures, and AI
On this episode of This Week in Barbecue, we explore the future of barbecue through the lenses of wellness, technology, and economics. From Big Moe’s 100-plus pound transformation to new restaurant expansions and the growing concern over BBQ joint closures, this conversation examines what it…
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Who Gets to Feel Safe in the Kitchen: A Barbecue Conversation, Hold the ICE
This week’s episode of This Week in Barbecue went far beyond smoke and fire. We talked about fear in kitchens, rising costs, recognition, and what happens when the people who make our food feel unsafe just showing up to work. This epsiode reflects on identity, labor, and why barbecue still…
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Black-Owned, Black-Facing, and the Illusion of Authenticity
On Episode 121 of This Week in Barbecue, we step into one of the most uncomfortable conversations happening in food right now: authenticity, ownership, and what happens when technology forgets the people who built the craft. We open with a discussion around Black-owned versus Black-facing…
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Barbecue in Flux: Integrity, Influence, and the Cost of Attention
This week on the podcast, Rasheed dives into the shifting realities of modern barbecue. From Traeger’s quiet hiring push and Smokeslam 2026 being put on pause, to the heated conversation around Tendernism, Keith Lee, and tipping culture after a visit to Destination Smokehouse, the episode…
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What Barbecue Needs to Leave in 2025 (and What Deserves to Rise)
This Week in Barbecue, Season 8 Episode 17, Rasheed Philips and Bryan Hull close out 2025 with an unfiltered talk about the state of BBQ. From canceled collaborations to Traeger’s meltdown, from the rise of “tenderism” to the future of open-fire cooking, the duo tackles what barbecue needs to let...
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What Chefs and Pitmasters Get Wrong About Each Other
In today’s episode, Rasheed and Bryan sit down with the newest member of the misfitsss barbecue crew Tyler, a professionally trained chef from Canada who’s making the leap into the world of live-fire cooking. Fresh off our first big pop-up residency at RoundTrip Brewery, we break down: • What…
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From Open Fire to Open Hearts: What BBQ Teaches Us About Community and Cost
Welcome back to This Week in Barbecue, the podcast where we don’t care when you get your ‘cue, as long as it’s not drive-thru. We’re fresh off the Open Fire Meat Up, I’ll give y’all a quick recap and talk about what it was like cooking on Big Javi’s rig, the Fire Coop. We’ve also got an interview...
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When Passion Isn’t Partnership: Bryan Hull’s Story of Success, Loss, and Self-Worth
This week, the mics get turned in a different direction.No headlines. No festival rundowns.Just two friends and one of the most honest conversations we’ve ever shared.Bryan Hull sits down not as my co-host, but as a man with a story.For years, Bryan poured his heart, time, and talent into a...
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Swig & Swine: Love, Loss, and the Heart of Holy Smokes
This week, Rasheed sits down with Anthony DiBernardo, the pitmaster and founder behind Charleston’s beloved Swig & Swine BBQ, to talk about the journey from dream to legacy. Anthony opens up about betting on himself, the sacrifices and support that built his business, and the heartbreak of losing...
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Darkside of the Grill: Fire, Family & The Craft | This Week In Barbecue S8 Ep12
Rasheed welcomes Mel (Darkside of the Grill) — one of Canada’s top pitmasters — for a fireside-style conversation you won’t want to miss. Fresh off showcasing and winning at Eggtober Fest, Mel shares his origin story, reflects on his growth in the BBQ world, and gets real about the tension…
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Tradition Meets Tech: Can BBQ Survive the Shift?
This week, we’re taking the gloves off and digging deep into the evolving world of barbecue and culture. From the growing “sample culture” popping up at pits across the country to California’s war on nonstick pans (and what that means for your kitchen), we’re serving up hot takes and real talk....
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Barbecue for All Five Senses
This week on This Week in Barbecue, we’re talking Texas pride, Costco samples, and Hamburger Helper sales climbing like briskets in a smokehouse. Sheed digs into whether barbecue joints should give away samples like it’s a Saturday at Costco, while James runs through Southern Living’s “Top 50 BBQ...
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Top 150 Pitmasters: Legends, Lists, and Snubs
This week on This Week in Barbecue, we’re serving up more than ribs and brisket, we’re digging into the stories, debates, and personalities shaping the smoke. From Blue Smoke Blair’s giveaway with Susie Q’s to Pitmaster Papi’s upcoming BBQ & Brew Mixer, the calendar is packed with can’t-miss...
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Brisket, Burgers, and BBQ Science: What’s Next for Smoke Culture?
This week on This Week in BBQ, we’re serving up more flavor than a brisket burnt end platter. From Burger King’s questionable “wagyu burger” to the Mitchells teaming up with True Foods, we break down what’s new in the world of barbecue. We’ve got Eggfest updates featuring Big Moe, TheLilGringa...
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Bourbon, BBQ, and the Superstitions That Keep the Smoke Rolling
This week on This Week in Barbecue, we’re talking ribeye truck fires, branding fiascos, ticks that turn meat lovers vegan, and why booze and barbecue are soulmates. Rasheed and James dig into the quirks, fails, and flat-out strange stories shaping the food world right now, from Uncle Herschel’s...
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Why the 3-2-1 Rib Method Might Be Ruining Your Ribs
This week on This Week in Barbecue, we’re diving into patience, pride, and the price of good barbecue. From whether tipping culture has gotten out of control, to the psychology of pitmaster patience, we’re talking about what it really takes to keep the smoke rolling. Plus, we tackle whether Las...
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Ultimate BBQ Play-By-Play Team,Bizarro Superman, and the Hip-Hop Beats
From barbecue school with Tuffy Stone to Bizarro Superman, we’re covering the full smoke ring this week. Rasheed’s asking the real questions: should you be allowed to critique barbecue if you can’t actually cook it? We’re also diving into big news from Peg Leg Poker in Nashville, and who we’d…
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Brisket Deserves Better: A Meat Manifesto
This week, we’re asking the real questions: If your neighborhood says “no” to diversity, does that extend to the dinner table too? Rasheed and Bryan serve up hot takes on cultural food acceptance, the value of showing up as a business owner, and why brisket still doesn’t get the respect it…
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Lab-Grown Ribs & Backyard Wisdom
Lab-grown bacon is coming to San Francisco, beef prices are through the roof, and somewhere out there, a legendary smoker has gone missing. In this episode, Rasheed and James dig into the soul of barbecue, what’s passed down, what’s trained up, and whether a culinary degree can ever replace porch...
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Hot Grills & Cold Facts: Food Safety, BBQ News, and Starting from Scratch
This week’s episode fires on all cylinders—birthday shoutouts, Windy City recap, brisket-fueled hotel plans, and a BBQ restaurant on a British airfield. But it’s not all fun and burnt ends, Sheed and James get serious about food safety in summer heat. From why coleslaw is a silent killer at the...
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Texas Top 50 List: Building Legacy Through the Fire
Running a top-tier BBQ spot isn’t just about smoke and flavor—it’s about pivoting daily to keep the doors open. From cost breakdowns to menu hacks, Bryan and Rasheed get real about the business behind the brisket. Catch the latest episode of This Week in Barbecue.
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Smoke Signals & Soul Plates: A Memphis in May Recap
Welcome back to This Week In Barbecue, the podcast where we’re bringing more heat than plantation fires — and this week, we’re smokin’ on all cylinders. We kick things off with a full recap of Memphis in May: who took home the trophies, what it felt like to be the event’s first-ever ambassador...
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ABOUT THIS SHOW
This Week in Barbecue is a popular podcast that covers the world of barbecue and grilling. Hosted by barbecue Pitmasters Rasheed "The Gentleman Smoker" Philips and Bryan Hull, the podcast features discussions on the latest BBQ trends, recipes, and grilling techniques. Each episode also features interviews with notable barbecue Pitmasters, chefs, and other industry professionals. This Week in Barbecue is a must-listen for anyone interested in the world of barbecue and grilling.
HOSTED BY
Philips Media Network
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Frequently Asked Questions
How many episodes does This Week In Barbecue have?
This Week In Barbecue currently has 150 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is This Week In Barbecue about?
This Week in Barbecue is a popular podcast that covers the world of barbecue and grilling. Hosted by barbecue Pitmasters Rasheed "The Gentleman Smoker" Philips and Bryan Hull, the podcast features discussions on the latest BBQ trends, recipes, and grilling techniques. Each episode also features...
How often does This Week In Barbecue release new episodes?
This Week In Barbecue publishes regularly with 150 episodes available. Check the episode list for the typical release schedule.
Where can I listen to This Week In Barbecue?
You can listen to This Week In Barbecue on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts This Week In Barbecue?
This Week In Barbecue is created and hosted by Philips Media Network.
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