All Episodes

Prepping, brining and smoking the best Thanksgiving turkey, from a World Champion pitmaster

•From afterthought to destination: How the Houston BBQ scene has drastically changed.

Ever wonder how those BBQ restaurants really do it? Find out here.

Spearfishing champion, free diver, conservationist and chef Kimi Werner on living free and the ocean's grocery store

Never too old: A 93-year-old entrepreneur opened J-Bar-M to fulfilll a dream. Four years later, he -- and it -- are thriving

Gumbo, etoufee, pork chops, frog legs and gator -- the Cajun way

Texas A&M's Camp Brisket: A phenomenon among world-class pitmasters and backyard cooks alike. The "Three Brisketeers" explain.

Southern Living's Top 50 BBQ Joints in the South just dropped. And author Robert Moss joins us.

Tailgate season, live fire, charcoal and de-stigmatizing some BBQ fallacies

Do you really need barbecue sauce? An age-old question, answered.

Why a Le Cordon Bleu chef turned to barbecue and lessons for all of us:

"Simple things done perfectly right win every time" -- world-renowned pitmaster/chef Eric Gephart

Arturo Ramon couldn’t help with Hill Country flood rescue. So he cooked. 17,000 meals. And incredible, inspiring story.

From cooking kolaches in a trailer kitchen to roadside phenomenon: The Prasek's story inspires

An industry in transition? BBQ insider Wes Wright on the latest trends and challenges in the industry

James Beard Award-winning chef Chris Shepherd on this year's winners and an evolving food scene

Netflix and Food Network star Sloan Rinaldi on the global obsession with Texas barbecue

If you're serious about getting into the BBQ industry: What do to, how to start and more.

Five world-renowned Pitmasters, five different ways to do chicken. What's best for you?

Fusing Tex-Mex and barbecue ...

Fresh off winning at "The Masters Of Barbecue" and Texas Monthly acclaim: Grant Pinkerton

That Griller Guy with terrific techniques on Prime Rib, sauces and how to do brats the right way

Which style pit to get? Comparing the Big Green Egg, Traeger pellet grill and Pitts and Spitts offset

What life as a private chef really is like

How tariffs are affecting the barbecue and spice industries ...

Everything Cajun with the Xtra Cajun's Keith Guidry ...

Don't sleep on propane. Plus, quick, easy Easter ideas ... w/ TikTok superstar WheelsInTexas

Decoding meat labels ... and buying the right meat

One of the most decorated pitmasters alive, Fred Robles, with tips and insight for everyone

"If you're not saucing, you're not winning" -- champion pitmaster Bill Purvis

From complete novice to walking the stage at the Houston Rodeo Cookoff

Great barbecue and great health without compromise? Yup.

Inside the Houston Rodeo Cookoff competition, with some of the world's greatest pitmasters

The experts weigh-in: Tips every backyard pitmaster should know.

Texas Monthly's Daniel Vaughn on all things BBQ ... and eating at 2,500-plus joints

Hey Grill Hey's Susie Bulloch on advancing your barbecue game quickly

They call him the Sausage Sensei for a reason

What it really takes to compete at the HLSR Cookoff

The Field-to-Table Show: Four of America's best pitmasters on wild game

A VERY informative discussion on Wagyu beef, with R-C Ranch's Ryan Cade

So you say you want to open a food truck ... everything you should know

Champion pitmaster Doug Scheiding and the best steak you'll ever make

Traeger CEO Jeremy Andrus on the pit that changed the barbecue world

The best field-to-table discussion you'll hear, with revered chef and hunter Matt Bolus

Tom Gozney's remarkable story: "You never feel alone when you're with a fire."

The Big Green Egg phenomenon and versatility w/ CEO Dan Gertsacov

Four of this week's Michelin-recommended winners all in one place. Here.

Killer Hogs' and How To BBQ Right's Malcom Reed with terrific insight and tips

Gettin' saucy: Answering questions, dispelling myths and all things BBQ sauce

The best tips and insight on smoking Holiday turkeys you'll hear

All about chicken ... with some of the greatest pitmasters in America

The one and only Ronnie Killen with incredible insight on barbecue

The Pork and exotic meats show. Plus, defining Cajun Barbecue

"It's a man's Prada bag" -- the Pitts & Spitts story and finding the best fit for you

Hardcore Carnivore's Jess Pryles on the art of live-fire cooking

BBQ Pit Masters and Chopped star Sloan Rinaldi on how taking your game to another level

Inside the BBQ industry: Trends, new products and how everyone can be a pitmaster

World Champion and Food Network phenom Sunny Moody with an amazing story (and BBQ insight)

A fascinating, truly insightful look at spices, with Badia's Scott DeNight

Ever thought of opening your own BBQ place? Here's inspiration.

The most in-depth discussion on beef you will hear

The Brisket Show: Three of America's greatest Pitmasters' philosophies and tips

The Pit Room's Michael Sambrooks: If you're serious about stepping up your game

Is The Bear accurate? Two Houston culinary greats explain

Barbecue without limits: Culinary artists Erin and Patrick Feges' unique and inspiring story

Truth Barbecue's Leonard Botello with the best brisket discussion you have heard. Promise.

World champion and Houston Rodeo champ Doug Scheiding on little things that make a difference

World Champion pitmaster Grant Pinkerton: So you wanna be a competitive pitmaster

Texans owner Cal McNair is a bona fide Pitmaster and shares tips and stories

Barbecue legend Aaron Franklin with insight on techniques and science behind the game

James Beard Award-winning Chef Chris Shepherd on all things barbecue